'espresso' on Serious Eats

Sweet Technique: How to Make Toffee

Do you remember your first-ever taste of toffee? I remember mine distinctly. It was on visiting day at summer camp, and the toffee was a Heath bar, smuggled in by my father against very strict "no food in bunk" rules. I suppose that the rule was only partially broken, because as soon as it was opened, it was devoured. Such flavors! Such texture! One taste of buttery, nutty, coffee, chocolate, sweet, salty, crunchy goodness and I became an addict. More

Cookie Monster: Midnight Cookies

I keep waiting for this whole cupcake trend to end. But just as I think, "It will, it must!", another bright and cheery cupcake shop opens on my corner. To be honest, the whole cupcake craze has always confused me, not in the least because if there is any baked good that could easily be marketed as petite, chic, and an acceptable part of the modern diet, it's the cookie. Maybe, I thought as I gave the newest cupcake shop the stink eye, maybe we just need a grown-up cookie. An ambassador to start the Cookies: They're Not Just For Kids campaign. So I ran home and pulled out three ingredients that I use for my more sophisticated desserts: unsweetened European cocoa powder, ground espresso, and walnuts. More

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