Thankful for: Coffee.

I love it. I need it. I’m not sure how I’d function without it.

In the past two years I have been through 3 Keurig machines and now resort to  French Press on days my current machine does not want to work.

My kids don’t sleep. They use to and now my youngest refuses to sleep. So, I get maybe 2-3 hours of sleep a day. It’s really great. When they are teenagers and want to sleep, I’m going to sit in their room with a blow horn and sound it off every hour. That’ll teach ‘em. haha.

I also love Tiramisu. Probably because of the Mascarpone…definitely because of the espresso.

Thank the cookie gods, Martha Stewart is on top of it. Tiramisu Cookies. Yes, please.

Ingredients

Makes 30

  • 5 large eggs, separated
  • 1 cup granulated sugar
  • 3 tablespoons instant espresso powder
  • 1/2 cup cake flour (not self-rising)
  • 1/4 teaspoon salt
  • Unsweetened Dutch-process cocoa powder, for dusting
  • 3/4 cup mascarpone cheese
  • 1/4 cup plus 1 1/2 teaspoons confectioners’ sugar, sifted
  • 3 tablespoons almond-flavored liqueur, such as amaretto
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces semisweet chocolate, melted

Directions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
  3. In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.
  4. Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
  5. Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
  6. Stir together mascarpone, confectioners’ sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
  7. When ready to serve, brush the cookies’ flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
  8. Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

Read more at Marthastewart.com: Tiramisu Cookies РMartha Stewart Recipes

These are amazing. Make them and amaze your friends or even better if your husband works 16 hour days, feed them to him so he doesn’t fall asleep on the couch, haha. How smart is a Tiramisu cookie? Very smart.

3 cups of Espresso at 5am is pretty smart too. Thank goodness for coffee.

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