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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January 26th, 2009 by alice
Tags: Black, Chip, Coffee, Cookies, White
INGREDIENTS
- 1 1/2cupsall-purpose flour
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 2/3cupunsalted butter, softened
- 1/2sugar
- 1/2cup firmly packedlight brown sugar
- 1largeegg
- 1teaspooninstant coffee powder(dissolved in the vanilla extract)
- 1 1/2teaspoonspure vanilla extract
- 4teaspoonsground coffee
- 1/2cupsemi-sweet chocolate chips
- 1/2cupwhite chocolate chips
DIRECTIONS
- Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line them with parchment paper.
- Sift together the flour, baking soda, and salt into a small bowl; set aside.
- In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, scraping the bowl to make sure the batter is evenly blended.
- Add the egg, instant coffee-vanilla mixture and ground coffee and blend on medium speed about 1 minute.
- Add the flour mixture and mix on medium speed until blended, about 1 minute.
- Stir in both kinds of chocolate chips with a wooden spoon.
- Drop the dough by tablespoonfuls onto the baking sheets, about 2 inches apart.
- Bake 1 sheet at a time for 12 to 14 minutes, or until the cookies are golden around the edges.
- Cool cookies on wire racks.
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October 15th, 2008 by alice
Tags: Blueberry, Cake, Coffee, Streusel
INGREDIENTS
- 2cupsall-purpose flour
- 3/4cupsugar
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1egg
- 1/2cupmilk
- 1/2cupbutter, softened
- 1cupblueberries(fresh or frozen)
- 1cup choppedpecans
-
STREUSEL TOPPING
- 1/2cupsugar
- 1/3cupall-purpose flour
- 1/4cup coldbutter
DIRECTIONS
- In a large mixing bowl, combine the flour, sugar, baking powder and salt.
- Add egg, milk and butter; beat well.
- Fold in blueberries and pecans.
- Spread into a greased 9-in. square baking pan.
- For topping, combine sugar and flour in a bowl; cut in butter until crumbly.
- Sprinkle over batter.
- Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Editor’s Note: If using frozen blueberries, do not thaw before adding to batter.
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