Sunday, February 3, 2013

Cappuccino with dark chocolate biscuit.

There is no excuse on a day like today, snowing flakes falling from the sky, temperatures struggle to reach 30 F. I decided to crack open a can of Pillsbury biscuit and pop them into the oven.

Terry is good in using his new espresso/cappuccino maker, just like Spain. He likes to say, like being in Barcelona all over again. So, he whipped us a couple cup of his specialty cappuccino to go with freshly piping hot dark chocolate filled biscuits!

And here is the recipe on:-
Mini Biscuit with Dark Chocolate

1 can of Pillsbury Grand Biscuits
16 mini Hershey Dark Chocolates

Preheat oven to 350 F.
Cut up into half on the length/long sides each of chocolate.
Line parchment paper on large baking pan.

Open can of biscuit of 8 pieces.
Cut each biscuit into 4 small pieces.
On each small piece, roll flat using rolling pin. Fill each piece with a piece of chocolate, roll up, place on pan, let the end sit on bottom.
Baked for 8 to 10 mins.


1 comment:

  1. I felt as if we were in Madrid all over again, but we didn't have to leave the kitchen
    ! (lol)