Once again, it's Leftovers Club time, that joyous club in which I make yummy things and then I get other yummy things in the mail; if you have a blog (or are considering starting one), you should totally join. You get food in the mail. How is this bad?
This month, I've been paired with Ruthy, from Omeletta. As always, she's got some delightful looking treats on her blog, as well as a really adorable baby. I'm a total sucker for a really adorable baby. And, the baby food she's making looks amazing. She also has a really cool series called 5 Great Recipes, in which there is a main ingredient or theme and then 5 recipes using it. Genius, pure and simple.
If you hadn't noticed by the title, I made her some FANCY treats this month. And, they're totally worth every step. They're basically a more sophisticated version of the beloved PB thumbprints that people only seem to make at Christmas. Why is that, it's as if PB and chocolate isn't delicious the rest of the year.
Almond Butter Thumbprints with Expresso Chocolate Truffles: Adapted from The Kitchn
1 (10 ounce) bag bittersweet chocolate chips
Chocolate espresso truffles (recipe above)
Start by making the truffles. Heat the cream over medium heat until simmering. In a separate bowl, combine the espresso powder, Kahlua, and chocolate. Combine with the cream until melted (I actually mixed it all together and put it over the heat again, but you could also pour the cream over the chocolate and melt it that way, off the heat).
Allow the chocolate to cool for about 10-15 minutes. Then, load it into a bag of some kind (I just use a gallon storage bag, and start piping. You want it to be runny, but not overly so. I think the easiest way is to line a plate or sheet with parchment paper, cut a VERY small hole in the tip of the bag, and go to town. If the hole doesn't seem big enough, then you can always make it bigger.
While those are setting, start on the cookies. Pre-heat the oven to 375. In a small bowl, combine the flour, baking soda, and salt.
Beat together the butter and almond butter, then add the sugars and cream together.
Mix in the eggs, milk, and vanilla. Finally, add in the dry ingredients.
Roll the cookie dough into small balls and place onto a baking sheet. Push a thumbprint lightly in the middle, so the chocolate has somewhere to go. Cook for approximately 10 minutes. Press the truffle into the middle as soon as it's not too hot.
I absolutely loved these. So much, that this is the second time I've made them - and I usually don't do that. They're not overly sweet, but instead a lot nuttier than typical PB cookies. I hugely recommend subbing out some Almond Butter once in a while, this can only lead to good.
Check out what my friends made!!