Chocolate Dipped Cardamom Shortbread Cookie with Pistachios
A few nontraditional holiday flavors - but together they are the perfect sweet snack!
Happy Easter! Yesterday we spent the whole day working in the garden, moving things, planting flowers and sowing carrots, lettuce, celery and radishes that will one day appear on this blog in the form of food. Planting seems very appropriate for this particular holiday. It has me in kind of a reflective mood.
And also a very good mood. Because when I woke up yesterday, I could hear my husband at work in the kitchen. And these are what he was making. They are amazing – not sweet enough to be a cupcake, which makes them nice for breakfast. But perfectly chocolatey and delicious. I ate four. Five? Who can say?
Dave used a Nigella Lawson recipe for these amazing breakfast treats. Here’s what you need:
And when making muffins, we use the muffin method! It boils down to this:
Set the chocolate chips aside, then mix the wet ingredients together in a liquid measurement cup, and the dry ingredients together in a mixing bowl. Pour the wet ingredients in with the dry.
Using a spatula, stir very, very gently until the batter comes together, but don’t worry about the lumps! You want to stir as little as possible so these have a cake texture and not a bread texture. Fold in the chocolate chips, and then pour into a very very well-greased muffin tin. Sprinkle the remaining chocolate chips on top of the muffins.
Bake for 20 minutes at 400 degrees. I recommend a strong cup of coffee on the side. French-pressed, if you please.
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