August 4th, 2010 by alice
Tags: Coffee, Gelatin
INGREDIENTS
- 2cupscoffee
- 2tablespoonsgelatin powder
- 2tablespoonssugar
- whipped cream, for topping
DIRECTIONS
- Mix gelatin powder and 4 tbsp of water in a small cup.
- Mix coffee, sugar, and the gelatin in a pan and stir well over low heat.
- Strain the mixture and pour into small cups.
- Put the cups in the fridge.
- Put some whipped cream on top of the jello before serving.
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March 21st, 2010 by alice
Tags: Cake, Coffee, Graham, Made, Mix, Streusel
INGREDIENTS
-
STREUSEL
- 10wholegraham crackers
- 1cupbrown sugar
- 1/2cup meltedbutter
- 3tablespoons meltedbutter
- 2teaspoonscinnamon
- 1 1/2cups choppedpecansor walnuts
-
CAKE
- 1 (18 ounce)boxwhite cake mixor French vanilla cake mix
- 1 (3 ounce)boxFrench vanilla instant pudding
- 4eggs
- 1/4cup vegetable oilcanola oil
- 1cupwater
DIRECTIONS
- Set oven to 350 degrees.
- Butter a 13 x 9-inch glass baking dish.
- For the streusel; place the graham crackers in a plastic bag, seal and then roll with a rolling pin until crushed (do not crush until fine) place the crumbs in a bowl.
- Add in the brown sugar, 1/2 cup plus 3 tablespoon melted butter and cinnamon; mix until blended, then add in the pecans or walnuts; set aside.
- For the cake; in a large bowl beat all cake ingredients together until blended.
- Pour HALF the cake batter into prepared buttered baking dish.
- Sprinkle with HALF of the streusel mix evenly over the top of the batter.
- Then carefully spread the remaining cake batter over streusel.
- Then top with remaining streusel.
- Bake for about 40-45 minutes or until the cake tests done.
- If desired, drizzle glaze over the top of the cake after baking.
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December 18th, 2009 by alice
Tags: Coffee, Hot, Lemony
INGREDIENTS
- 4cups stronghot coffee
- 4-6tablespoonssugar
- 1/4cuporange juice
- 1/4cuplemon juice
- 1/2tablespoon gratedorange rind
- 1/2cupwhipping cream, whipped
- orange rind(to garnish)
DIRECTIONS
- Pour hot coffee into saucepan. Stir in sugar and simmer until dissolved.
- Add orange and lemon juice. Stir in rind.
- Pour coffee mixture into four cups.
- Top with whipping cream and grarnish with orange rind.
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February 6th, 2009 by alice
Tags: Bars, Caramel, Chocolate, Coffee, Toffee
INGREDIENTS
- 1 (18 1/2 ounce)boxyellow cake mix
- 1/4cupvegetable oil
- 1/2cupstrong coffee, divided
- 1 (10 ounce)bagchocolate chips, Nestle Swirled Milk Chocolate-Caramel chips
- 2largeeggs
- 1/4cupbutter
- 1 (10 ounce)bagchocolate-covered caramel candies, unwrapped(such as Riesen)
- 1 (14 ounce)cansweetened condensed milk
- 1cuppecans, chopped and divided
- 4chocolate-covered english toffee bars, crushed(such as Skor or Heath)
DIRECTIONS
- Preheat oven to 350°F.
- Grease a 9 x 13 pan.
- Beat together the cake mix, oil, ½ cup coffee and eggs.
- Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
- Spoon approximately ¾ of the mixture into the bottom of prepared pan.Press with spatula to spread it to cover the bottom.
- Bake this layer for 10 minutes.
- In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth.Continually swirl with a wooden spoon to prevent burning.
- Pour the filling over the partially baked crust.
- Sprinkle with 1/2 cup pecans.
- Spoon the remaining ¼ batter mix over the pecans.
- Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
- Bake an additional 30 minutes.
- Allow the pan to cool completely and cut into square bars.
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January 27th, 2009 by alice
Tags: Chocolate, Coffee, Mousse, Twist
INGREDIENTS
- 12ouncesbittersweet chocolate, coursely chopped
- 6tablespoonsunsalted butter
- 6largeeggs, separated
- 1/4cup strongbrewed coffee, plus
- 2tablespoons strongbrewed coffee
- 1/2teaspooncream of tartar
- 2 1/2cupsheavy cream
- 1 1/2tablespoonsconfectioners’ sugar
- 1teaspooninstant espresso
DIRECTIONS
- In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
- In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
- In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
- In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
- Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners’ sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
- MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.
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