Eshop product test

This is a test of creating a series of articles, and adding shop products and/or category lists using shop plugins. Here I am testing writing an article and inserting a specific product. This uses the shop category plugin. Perhaps these would be used as a blog-type listing

You should go to Extensions -> Plugins to filter "Eshop Product content plugin" and enable it.

Then go to edit the Joomla article and enter {eshopproduct 1} with 1 is the ID of the product that you want to insert to that article. Now, if you view the article on the front-end side, you will see the details of that product there.

Next line is Pure Salt (id#1)
Next line is Lemon Salt (id#7)
Now here comes a photo:

10up 2.5oz jars 1400



We are continually amazed at the fantastic baked goods that Nia, one of the best and most talented people we know, seems to effortlessly create. Click here to read Nia's Butter & Crumb blog, Full of flavor, slightly chewy and gorgeous to look at, these espresso chocolate chunk cookies are just the prescription for a sleepy Monday. We are certain you will agree that the light dressing of our sea salt amps up the flavors.

Espresso Chocolate Chunk Cookies

espresso chocolate cookiesIngredients
  • 2 tbs espresso powder
  • 1/2 c butter
  • 1/4 c granulated sugar
  • 1 c brown sugar
  • 1 egg
  • 1 tbs vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 3/4 c flour
  • 1/2 lb chocolate (I like a mix of dark and milk chocolate)
  • Amagansett Sea Salt, for sprinkling on top

Preheat oven to 360 degrees Fahrenheit.

Melt together the butter and the espresso powder. Whisk in the sugars, then the egg, then the vanilla extract.

Combine the baking soda, salt, and flour together in a separate bowl, then whisk into the wet mixture.

Chop the chocolate into irregularly sized chunks. Stir chocolate chunks into the dough.

Portion dough into 1/4 cup sized balls. Sprinkle with Amagansett Sea Salt.

Bake until edges are golden, but the middle still looks slightly underbaked, about 10 minutes.