Today we made Mocha Ice Milk!
1C chocolate chips, 1/4C unsweetened cocoa powder, 1/2C sugar, 14 oz sweetened condensed milk, 1C brewed coffee, cooled, 1 1/2C skim milk
Constantly stir coffee, cocoa powder and sugar over medium heat until well blended and thickened slightly.
Remove from heat. Stir in chocolate chips until melted.
In bowl, stir together milks.
Add chocolate mixture. Blend well.
Freeze until of desired consistency. Serve with chocolate syrup if desired.
Today we made Coffee Nut Cookies!
1/2C butter, 1/4C sugar, 14 oz sweetened condensed milk, 1C brewed strong coffee, cooled, 1T almond extract, 3C flour, 2 eggs, 1t baking powder, 1/2t baking soda, 1C chocolate chips, 1C coarsely chopped lightly salted almonds, 1C whole lightly salted pistachios without shells
Preheat oven to 350F. Cream butter with sugar.
In separate bowl, sift together dry ingredients. In separate bowl, whisk milk and coffee.
Add eggs to butter mixture.
Mix in extract. Add dry ingredients alternately with coffee mixture to butter mixture in three batches, beginning and ending with dry until just blended.
Batter will be a little thin. Stir in nuts and chips.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned around edges.
Today we made Mocha Layer Cake With Cocoa Cream Cheese Frosting!
2C chocolate chips, 1t salt, 3C flour, 1 1/2C brewed coffee, 1/4C skim milk, 4T cold butter, 1 1/2C sugar, 1/3C cocoa powder, 1 1/2T baking powder
Frosting: 5T skim milk, 1/2C cocoa, 5 to 5 1/2C powdered sugar, sifted, 4 oz cream cheese
Preheat oven to 350F. Melt 1 CUP chocolate chips with coffee. Stir until blended. Cool.
In bowl, sift together dry ingredients including sugar. Blend in butter. Mixture should still be powdery. Stir in skim milk and coffee mixture.
Fold in remaining chocolate chips.
Turn into 2 greased, round 8″ cake pans.
Bake 30-35 minutes or until center is set and cakes come away from sides of pans. Cool. Remove cakes from pans. Frost: Mix all frosting ingredients until spreadable.
Spread 1/3 of frosting on bottom cake layer.
Cover with top cake layer. Spread remaining frosting on top and sides. Chill until ready to serve.
Today we made Mocha Gelato!
12 oz chocolate chips, 4T instant coffee granules, 1C sugar, 1T hot water, 3C skim milk
Dissolve coffee granules in hot water in medium saucepan.
Add sugar, cornstarch and milk to coffee.
Cook over medium heat stirring constantly until thickened and the consistency of pudding.
Add chocolate chips. Stir until smooth.
Today I made Coffee Ice Milk!
1 1/2C skim milk, 14 oz fat-free sweetened condensed milk, 1C brown sugar, 3/4C brewed coffee, cooled
Stir together condensed milk and coffee.
Stir in skim milk, then brown sugar. Blend well.
Freeze until of desired consistency.
Today I made Coffee Marshmallow Ice Milk!
3/4C brewed coffee, cooled, 1 1/2C skim milk, 4C mini-marshmallows, 2C brown sugar
Put marshmallows over medium heat until almost melted. Turn off heat.
Stir in brown sugar, then coffee. Blend well.
Stir in milk. Blend well.
Pour into souffle dish or other receptacle.
Today I made Chocolatey Mocha Cake with Chocolate Peanut Butter Glaze!
2C chocolate chips, 1/2C butter, 1/3C cocoa, 3 eggs, 3/4C sugar, 2/3C brown sugar, 1 1/2C flour, 1C brewed coffee, 1/2t baking powder
Glaze: 1/3C brown sugar, 2T peanut butter, 1/3C cocoa, 6T skim milk
Preheat oven to 350F.
Sift together dry ingredients. Set aside. Melt 1 CUP chocolate chips with butter, coffee and brown sugar.
Stir until smooth. Stir in white sugar.
Cool 20 minutes. Beat in eggs.
Stir in dry ingredients. Blend well.
Stir in remaining chocolate chips.
Turn into greased 10″ round pan. Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool Completely.
Mix glaze ingredients.
Spread on top of cake.
Chill 10 minutes or until set.
Today I made Mocha Brownies!
1 1/2C sugar, 1C butter, melted, 1/4 cup brewed coffee, cooled, 3 eggs, 2/3C flour, 2/3C cocoa, 1/2t baking powder, 1/4t salt
Preheat oven to 350F. Melt butter. Mix with sugar. Stir in coffee.Stir in eggs until just blended. In separate bowl, sift together dry ingredients. Add to wet. Turn into greased 9″X13″ baking dish. Bake 20-25 minutes or until toothpick in center comes out almost clean.
Today I made Coffee Cupcakes (aka Coffee Muffins)!
This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie, published in 1998.
2C flour, 2t baking powder, 1/8t salt, 1C cold, brewed coffee, 1C sugar, 2 eggs, 1C sour cream or yogurt
Preheat oven to 400F. Sift dry ingredients. In separate bowl, beat eggs. Add sugar. Beat in remaining wet ingredients until smooth.
Make a well in the dry ingredients and stir in wet just until blended. Turn into greased or paper-lined or non-stick cupcake tins. Bake 15-20 minutes or until toothpick inserted in the center muffin comes out clean. Cool 5-7 minutes before removing from tins.
1C sugar, 1/2C vegetable oil, 1 1/2C honey, 3 eggs, 3C unbleached white flour, 1/2t baking powder, 1/2t salt, 1t ground ginger, 2t ground cinnamon, 1/2t ground allspice, 1/8t ground cloves, 1C strong black coffee, cooled
This recipe is from “Moosewood Restaurant Book of Desserts.”
Preheat oven to 350F. Cream oil and sugar together in electric mixer until well blended. Beat in honey and eggs. In separate bowl, sift dry ingredients. Add to honey mixture with coffee. Mix well. Pour batter into greased tube pan. Bake 50-60 minutes or until cake pulls away from the sides of the pan and toothpick comes out clean. Cool 15 minutes. The cake may fall as it cools.