Friday, March 13, 2015

Cappuccino Flats

2 squares unsweetened chocolate
2 cup flour
1 tsp cinnamon
½ cup shortening
½ cup butter
½ cup sugar
1 tablespoon instant coffee
1 tsp water
1 egg
Parchment paper
Dipping chocolate for cooled cookies:
1 ½ cup semisweet chocolate
3 tablespoon shortening

Mix shortening, butter, sugar until combined. Melt unsweetened chocolate and mix into batter. Add coffee with water and chocolate extract. Beat in egg. Add dry ingredients until evenly combined. Place dough in parchment paper in a 1 inch diameter. Refrigerate dough for 3 hours or overnight. Slice 1/3 inch and place on cookie sheet. Dip cooled cookie into chocolate.

Bake in 350 degree oven for 8-9 minutes. 

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Double Chocolate Chip Cookies

1 cup butter, softened 
3/4 cup sugar
3/4 brown sugar
2 eggs
2 cups flour
1/4 cup cocoa powder
1 tsp salt
1 tsp baking soda
1 package Organic Semi-Sweet Chocolate Chips


Preheat oven to 375 degrees. Combine brown sugar, granulated sugar, and butter until creamy. Beat in eggs. Add vanilla and chocolate extracts. Add dry ingredients until well combined. Add chocolate chips. Spoon onto ungreased cookie sheet and bake 8 to 10 minutes. 

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Perfect Cupcake Recipe

1 cup sugar
1/2 cup butter at room temperature
2 eggs at room temperature
1 1/2 cups flour
1 3/4 teaspoon baking powder
1/2 cup of milk


Mix butter, sugar and eggs until light and fluffy. Mix in extract. Combine all dry ingredients in separate bowl. Alternate dry ingredients with milk. Beat for two minutes. Fill lined or greased cupcake pan 3/4 full. Bake in 350 degree oven for 20 minutes. Frost with Cream Cheese frosting. 

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