Potato chips dipped in chocolate + toffee bits

chocolate dipped chips littlekokomo.com

I swear I’ll post something healthy soon, but for now let’s just indulge ok? Besides, these guys are meant to be shared and savoured, so portion size is very much under control here. I saw this a while ago on Joy the Baker, and decided to take it to the next level by adding bits of Skor toffee on top. Toffee bits are pretty much crack for someone with a sweet tooth, by the way.
IMG_6923Here’s what i used: 
-1/2 a bar of dark chocolate broken into small chunks. Chocolate chips could work too.
-about 2 handfuls of Ruffles regular potato chips (try to get a bag that hasn’t been crushed)
-Skor Toffee bits
-a drop of vanilla (optional)
-a tsp of coconut oil (optional)
-parchment paper
-a small pot and bowl to fit in it
chups1chocolate dipped chips littlekokomo.comPour some water into the pot, about 1/4 full. Add the bowl (metal or glass) on top, creating a bain-marie (a.k.a. double boiler). Add the chocolate pieces, turn the heat on low and stir frequently. This method is key for melting the chocolate without burning the bottom. Once melted, add the vanilla and coconut oil, stir. Carefully dip chips and place them on parchment paper, adding the toffee bits while the chocolate sets. You can put them in the fridge for 15 minutes or so, just not too long or the chips will start to get soggy. Enjoy (in moderation!), xo.
chocolate dipped chips littlekokomo.com

My go-to lemon squares recipe

lemon squares littlekokomo.com

Lemon squares are the kind of treat I crave year round. They brighten up dull winter days and are equally refreshing when a heat wave hits in the summer. I’ve been using this Smitten Kitchen + Barefoot Contessa recipe for a few years now and they never fail to turn out AMAZING. Please be warned: like most good things, they require quite a bit of prep time, so make sure you have the energy and nothing to do for at least an hour. I like the tartness of regular lemons, but you can also try this with meyer lemons, or adding a little lime juice to mix it up. Here is Deb Perelman’s recipe, with a few slight variations (I mainly cut back on the sugar):
lemon squares littlekokomo.comFor the crust: 
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the lemon layer: 
6 extra-large eggs at room temperature
2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill for about 15 minutes.
lemon squares littlekokomo.comBake the crust for 15 to 20 minutes, until just golden. Let cool on a wire rack for about 15 minutes, (you can keep the oven on).

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, just until it’s set (make sure the centre isn’t too gooey). Let cool to room temperature. Cut into rectangles and dust with confectioners’ sugar using a fine mesh sieve. Enjoy!
lemon squares littlekokomo.com

My favourite cappucino cookies

IMG_1711Come to think of it, I should just change the title to “My Favourite Cookies in the World”. Especially lately with all the spring rain. What’s better on a rainy day than drinking ridiculous amounts of coffee? The answer is eating coffee-flavoured cookies from Joy the Baker. Think of the best frappucino you’ve ever had, and then picture it in edible form.

I’ve made these more than any other cookie recipe, and usually like to freeze a portion of raw dough and save it for another day. Before you commit to making this amazing treat, just consider:
-This recipe requires a mixer (mine isn’t fancy, has no paddle attachment and does the trick just fine)
-You need to chill the dough for at least 45 minutes (I did it overnight)
-They taste best underbaked (10 minutes in the oven for a soft cookie)
-Make sure your espresso powder is well ground up (no chunks), either through a fine-mesh sieve or with the back of a spoon
-Do not forgo the parchment paper! Or grease the hell out of your baking pan. A burnt cookie is a sad cookie.

Here are Joy the Baker’s instructions paired with my (less pretty) photos:

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant espresso or coffee powder
1 cup white chocolate chunks (chips are good too)

“Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.  Set aside and we’ll preheat the oven after we chill the dough.
In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a  spatula until well combined.  Cover the dough with plastic wrap and refrigerate for about 45 minutes.

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Into the fridge you go!

Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.  Bake for about 12 minutes, until lightly browned around the edges.  Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.”

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