Cappuccino Muffins

March 12, 2013 Leave a Comment
Cappuccino Muffins

Cappuccino Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk.  Not only are they great for breakfast, they make a tasty dessert or midnight snack.  I get lots of recipe requests whenever I serve them.  The espresso spread is also super on a bagel.

                Janice Schulz                                                                                     Racine, Wisconsin

Cappuccino Muffins Recipe

Cappuccino Muffins

Espresso Spread:   4 oz. cream cheese, cubed

1 Tbsp. sugar

½ tsp. instant coffee granules

½ tsp. vanilla

¼ cup miniature semisweet chocolate chips

Muffins:   2 cups flour

¾ cup sugar

2 ½ tsp.  baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup 2% milk

2 Tbsp. instant coffee

½ cup butter, melted

1 egg

1 tsp. vanilla

¾ cup miniature chocolate chips

In a food processor, combine the spread ingredients; cover and process until well blended.   Transfer to a small bowl; cover and refrigerate until servings.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In another bowl, combine milk and coffee until coffee is dissolved.  Add the butter, egg and vanilla.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Fill greased or paper-lined muffins cups two-thirds full.  Bake at 357 F. for 17-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm with espresso spread.          14 muffins – ¾ cup spread

(Recipe for Cappuccino Muffins was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cinnamon Mocha Brownies

January 22, 2013 Leave a Comment
Cinnamon Mocha Brownies

Cinnamon Mocha Brownies

For brownie lovers everywhere!  An irresistible combination of flavors and textures.

Cinnamon Mocha Brownies Recipe

Cinnamon Mocha Brownies

Brownies:   1 tsp. instant coffee

¼ cup very hot tap water

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix ( or Pillsbury Mocha Fudge Brownie Mix)

¼ tsp. cinnamon

¼ cup oil

1 egg

Frosting:   2 tsp. instant coffee

4 tsp. hot water

2 cups powdered sugar

2 Tbsp. cocoa

½ cup margarine or butter, softened

½ tsp. vanilla

Preheat oven to 350 F.  Grease bottom only of 8 or 9 inch square pan.  In a large bowl, dissolve 1 tsp. instant coffee in ¼ cup very hot water.  Add brownie mix, cinnamon, oil, egg; beat 50 strokes with spoon.  Spread in prepared pan.

Bake at 350 F. for 20 to 30 minutes or until set.  Do not overbake.  Cool completely.

In a small bowl, dissolve 2 tsp. instant coffee in 4 tsp. hot water.  Add remaining frosting ingredients; blend until smooth.  Frost cooled brownies.  Refrigerate at least 1 hour; cut into bars.  If desired, store in refrigerator.       16 bars

High Altitude – Above 3500 feet:  Add 1 tablespoon flour to dry brownie mix.  Bake as directed above.

(Recipe for the Cinnamon Mocha Brownies was in Pillsbury Classic Cookbooks.)

** I used the Mocha Fudge Brownie Mix – and they were excellent. **

** I baked it for 25 minutes.  **

 ** I used only 1 1/2 cups of powdered sugar. **

 Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Mocha Chocolate Crackle Cookies Recipe

December 5, 2012 Leave a Comment

Mocha Chocolate Crackle Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Generations have grown up making chocolate crackle cookies.  This modern twist on a beloved classic adds coffee extract for a rich mocha flavor.  Crackle cookies have tender, fudgy insides and crispy, crackly outsides.  Make some sweet memories today.

Mocha Chocolate Crackle Cookies Recipe

Mocha Chocolate Crackle Cookies

2 cups + 2 Tbsp. all-purpose flour

2 tsp. baking powder

4 oz. unsweetened chocolate

½ cup vegetable oil

½ tsp. salt

2 Tbsp. + 1 tsp. instant coffee

1 cup Dixie Crystals extra fine granulated sugar

1 cup well packed Dixie Crystals dark brown sugar

4 eggs

¾ cup Dixie Crystals confectioners powdered sugar

Preheat oven to 350 F.

Sift together flour and baking powder and set aside.

Chop chocolate and place in bowl with oil and salt.  Heat over double boiler until chocolate is melted.  Remove from heat.

Using a rolling pin crush instant coffee until powdered.  Add to above.

Allow to slightly cool until lukewarm.

Once cooled, add both sugars and whisk in eggs one at a time.  Add flour and mix until combined.

Place in refrigerator until firm, about 2-3 hours.  Line cookie sheet with parchment paper and set aside.

Shape chilled dough into tablespoon size and drop in powdered sugar.  Make into round balls and roll generously in powdered sugar.  Place on cookie sheets bounces back when lightly pressed in center, about 12 – 13 minutes.

(Recipe for Mocha Chocolate Crackle Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Mocha Chocolate Crackle Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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English Toffee Crunch Cake Recipe

October 25, 2012 Leave a Comment

English Toffee Crunch Cake

This cake, English Toffee Crunch Cake, would be good with chocolate cake, if you can’t find the German Chocolate.  But if you’re like me, you wouldn’t make the cake until you found the right cake mix.  You should really try this cake…its gooood!

English Toffee Crunch Cake Recipe

English Toffee Crunch Cake

Cake:   1 pkg. Pillsbury Plus German Chocolate Cake Mix

1 ¼ cups water

1/3 cup oil

3 eggs

Frosting:   2 cups whipping cream

¼ tsp. instant coffee

3 Tbsp. firmly packed brown sugar

1 Tbsp. chocolate flavored liqueur, if desired

6 (1 1/8 oz.) English toffee candy bars

 

Heat oven to 350 F.  Grease and flour two 8 or 9 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed.  Pour into prepared pans.  Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In large bowl, beat whipping cream and instant coffee until slightly thickened.  Add brown sugar and continue beating until stiff peaks form.  Fold in liqueur.  Split each cake layer in half horizontally to form 4 layers.  Place 1 cake layer cut side up on serving plate.  Spread with ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Top with a second cake layer cut side down; spread with another ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Repeat with remaining layers.  Frost top and sides with remaining frosting.  Coarsely chop remaining candy bars and sprinkle on top and sides of cake.  Refrigerate until ready to serve.  Store in refrigerator.      12 servings

(Recipe for the English Toffee Crunch Cake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the English Toffee Crunch Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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