So much for 'being good' once I made it past Thanksgiving. It's gonna be tough to wait on making these.
I remember these....when I first arrived here and went back to read everything-ever-written, once these popped up I actually leaned forward to smell them, hehe.....(nose print on the screen and drool all over the keyboard = messy)Eventually they'll invent monitors that emit real smells, then we're all gonna be "in trouble" from these type of posts......(not a complaint at all, heh).....
I've had something similar to these before and they were to die for. IN fact I couldn't stop eating them. Yours looks awesome beyond awesome. We need to get in the kitchen together you and I. We could do some real damage.
naturegirl - these are slightly different. The original recipe had less egg, a little less cocoa, still had the coffee and cinnamon and cooked in a small pan at a higher temperature. But you are right. VERY close. I like these better.The lowry place - I think that would be a blast.greg - I had a light lunch on thanksgiving an apple for dinner, so I figured I was due one.og - heh. Oh yes, Miss Billie H. Thanks.
*sigh*I had my first experience with "sawdust pie" today and it was phenomenal. Now this. I guess being good is practically out of the question.
But. clicking on the link didn't make them for me!?(sigh)gfa
Brigid, you are sweet but you have a mean streak. :)
That looks soooooooo good. I can see that with a cup of coffee.
armedlaughing -yeah but I put on my Ruby Red Stilletos, clicked my heels together three times and I'm still here with crumbs and dog hair.But I will be off duty soon, and home soon. Duke - it is the perfect coffee pie.45-er - like the red hair wasn't some warning sign? :-)
Brigid,You mentioned a possible substitution of Hershey's Special Dark cocoa. I used to like their Dutch Processed cocoa, but about 4 years ago they changed the formula. It is really black now and seems to be over alkalized.Perhaps instead try any other good quality Dutch processed cocoa, like Droste or Van Cortlandt. In a pinch perhaps try regular cocoa, and a good quality bar of unsweetened or bittersweet chocolate run through a coffee grinder to equal the total volume of the recipe.
Mrs. S - thanks for the tip. I'd not used it in a few years, and didn't realize the formula had changed.
Oh man! These look to die for!
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