Mocha Ice Milk

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.

Mocha Ice Milk

Mocha Ice Milk

Mocha Ice Milk

Remove from heat. Stir in chocolate chips until melted.

Mocha Ice Milk

Mocha Ice Milk

In bowl, stir together milks.

Mocha Ice Milk

Mocha Ice Milk

Add chocolate mixture. Blend well.

Mocha Ice Milk

Mocha Ice Milk

Mocha Ice Milk

Mocha Ice Milk

Mocha Ice Milk

Freeze until of desired consistency. Serve with chocolate syrup if desired.

Mocha Ice Milk

Coffee Nut Cookies

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.

Coffee Nut Cookies

Coffee Nut Cookies

Coffee Nut Cookies

In separate bowl, sift together dry ingredients. In separate bowl, whisk milk and coffee.

Coffee Nut Cookies

Coffee Nut Cookies

Coffee Nut Cookies

Add eggs to butter mixture.

Coffee Nut Cookies

Coffee Nut Cookies

Coffee Nut Cookies

Mix in extract. Add dry ingredients alternately with coffee mixture to butter mixture in three batches, beginning and ending with dry until just blended.

Coffee Nut Cookies

Coffee Nut Cookies

Coffee Nut Cookies

Coffee Nut Cookies

Coffee Nut Cookies

Batter will be a little thin. Stir in nuts and chips.

Coffee Nut Cookies

Coffee Nut Cookies

Coffee Nut Cookies

Drop by T onto greased cookie sheets.

Coffee Nut Cookies

Bake 15-18 minutes or until lightly browned around edges.

Coffee Nut Cookies

Mocha Layer Cake

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.

Mocha Layer Cake

Mocha Layer Cake

Mocha Layer Cake

In bowl, sift together dry ingredients including sugar. Blend in butter. Mixture should still be powdery. Stir in skim milk and coffee mixture.

Mocha Layer Cake

Mocha Layer Cake

Mocha Layer Cake

Mocha Layer Cake

Fold in remaining chocolate chips.

Mocha Layer Cake

Turn into 2 greased, round 8″ cake pans.

Mocha Layer Cake

Mocha Layer Cake

Mocha Layer Cake

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.

Mocha Layer Cake

Mocha Layer Cake

Mocha Layer Cake

Spread 1/3 of frosting on bottom cake layer.

Mocha Layer Cake

Mocha Layer Cake

Cover with top cake layer. Spread remaining frosting on top and sides. Chill until ready to serve.

Mocha Layer Cake

Chocolatey Mocha Cake

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.

Chocolatey Mocha Cake

Sift together dry ingredients. Set aside. Melt 1 CUP chocolate chips with butter, coffee and brown sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir until smooth. Stir in white sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Cool 20 minutes. Beat in eggs.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in dry ingredients. Blend well.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in remaining chocolate chips.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Turn into greased 10″ round pan. Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool Completely.

Chocolatey Mocha Cake

Mix glaze ingredients.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Spread on top of cake.

Chocolatey Mocha Cake

Chill 10 minutes or until set.

Chocolatey Mocha Cake

Eat.

Chocolatey Mocha Cake

Mocha Brownies

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.

Coffee Cupcakes

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.

Coffee Cupcakes

Coffee Cupcakes

Coffee Cupcakes

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.

Coffee Cupcakes

Honey Cake

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.