If you love to cook, there’s a fair chance you’ve got a recipe somewhere in your home by Gwynn Galvin, whose cooking blog “Swirls of Flavor” has been picking up steam.
“I have been told that I am ‘well-seasoned,’ having worked in the culinary field for more than 20 years now,” the grandmother of eight said from her home in Montvale, NJ.
In addition to being the content creator and owner of Swirls of Flavor, Galvin works as a culinary consultant developing recipes and food styling for food corporations and PR agencies. For many years she was the test kitchen director for a nationally published magazine, the chef and co-owner of a cupcake shop and the culinary support chef for a major food corporation.
“I started my blog in 2013 as a way to save my original recipes for my family and friends,” Galvin said. “I was always sharing my recipes, so putting them in one place where everyone could access them made it so easy for all. It began as a personal hobby and now has evolved into an online business with thousands of followers.”
Galvin loves the creative part of developing a new recipe.
“Putting a new twist on an old favorite is fun for me and creating a new technique or trick to make a recipe easier to make is very satisfying and challenging,” she said.
“Family is most important to me and, with my four sons grown and married now, I treasure the times we gather around the table together to share a meal and make memories,” Galvin said. “Having eight grandchildren makes those times that much more special. Knowing that my followers do the same when they make my recipes makes me happy and is the reason I continue with my blog. I want people to ‘Cook. Share. Savor the Moment.’”
Here, she shares the most recent recipe from Swirls of Flavor, a deep rich chocolate cookie flavored with espresso, studded with mini chocolate chips and rolled in festive holiday sprinkles. Find more of Galvin's recipes at SwirlsofFlavor.com.
Double Chocolate Espresso Cookies
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup butter, at room temperature
- 1 cup firmly packed dark brown sugar
- ¼ cup granulated sugar
- ¼ cup instant espresso powder
- 2 Tbs. milk
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup holiday sprinkles or your favorite sprinkles
- Preheat oven to 375.
- Combine flour, cocoa powder, baking soda and salt in bowl.
- With mixer on medium-high speed in another bowl beat butter, brown sugar and granulated sugar until fluffy, about 2 minutes. Combine espresso powder and milk, stirring until powder is dissolved. Add eggs, vanilla and espresso mixture and beat until blended.
- Reduce mixer speed to low and gradually add reserved flour mixture until combined. Stir in mini chips.
- Roll dough into 1-inch balls and then roll in sprinkles to coat.
- Arrange on ungreased baking sheet and bake 8 minutes or until edges are firm.
- Cool 3 minutes on baking sheets. Transfer to wire rack and cool completely.