Rich Chocolate Brownies

October 30, 2014 Leave a Comment

 

Rich Chocolate Brownies

Rich Chocolate Brownies

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

www.tasteofhome.com

 

I’m one of those people who need chocolate on a regular basis.  I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares…and this is it.  My family loves these brownies – they never last more than a day at our house.

             Karen Trappe                                                                     N. Weymouth, Massachusetts

 

Rich Chocolate Brownies Recipe

Rich Chocolate Brownies

1 cup sugar

2 eggs

½ tsp. vanilla

½ cup butter, melted

½ cup flour

1/3 cup baking cocoa

¼ tsp. baking powder

¼ tsp. salt

FROSTING:         3 Tbsp. baking cocoa

3 Tbsp. butter, melted

2 Tbsp. warm water

1 tsp. instant coffee granules

1 ½ cups confectioners’ sugar

 

In a large bowl, beat the sugar, eggs and vanilla.  Beat in butter.  Combine the flour, cocoa, baking powder and salt; gradually add to butter and mix well.

Pour into a greased 8 inch square baking dish.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, combine the cocoa and butter.  Combine the water and coffee granules; add to cocoa mixture.  Stir in sugar until smooth.    Pour on top of brownies.  Let the frosting settle for a while.  Place in the refrigerator for 2 hour or until frosting is hard, then cut brownies.       12 servings

 

(Recipe for Rich Chocolate Brownies was on www.tasteofhome.com, 2014)

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Coffee Shortbread

April 29, 2014 Leave a Comment
Coffee Shortbread

Coffee Shortbread

 

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

 

You’ll be remembered for these cookies when you serve them for a morning coffee or at a gathering.  Melted chips drizzled on top make them look fancy, but they’re so easy to make.

         Dixie Terry                                                                          Goreville, Illinois

 

Coffee Shortbread Recipe

Coffee Shortbread

1 cup butter, softened

½ cup packed brown sugar

 ¼ cup sugar

2 Tbsp. instant coffee granules

2 cups flour

¼ tsp. salt

½ cup semi-sweet chocolate chips, melted

½ cup vanilla or white chips, melted

In a large bowl, cream the butter, sugars and coffee granules until light and fluffy.  Combine flour and salt; gradually add to creamed mixture.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 2 inch to 3 inch cookie cutters.  Place 2 inches apart on ungreased baking sheets.

Bake at 300 F. for 20-22 minutes or until set.  Remove to wire racks to cool.  Drizzle with melted chips.

5 dozen

 

(Recipe for Coffee Shortbread was on www.tasteofhome.com, 2014)

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Smoky Grilled Chicken

April 15, 2014 Leave a Comment
Smoky Grilled Chicken

Smoky Grilled Chicken

 

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

 

Instant coffee is the “secret” ingredient in this sweet and spicy sauce.  Don’t be surprised when folks tell you this is the best chicken they ever had!

         Kathy Whipple                                                                 Twin Falls, Idaho

 

Smoky Grilled Chicken Recipe

Smoky Grilled Chicken

½ cup packed dark brown sugar

2 Tbsp. ground mustard

2 Tbsp. instant coffee granules

1 cup hot water

2 bottles (14 oz. each) ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. Liquid Smoke, optional

1 broiler/fryer chicken (3 ½ to 4 lbs.), quartered

 

In a large bowl, dissolve sugar, mustard and coffee in hot water.  Stir in ketchup, Worcestershire sauce, and liquid smoke if desired.  Reserve 1 cup for basting; refrigerate remaining sauce for another use.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chicken, covered, over medium heat, for 30 minutes, turning and basting with sauce frequently.  Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear.          4 servings

 

(Recipe for Smoky Grilled Chicken was on www.tasteofhome.com, 2014)

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Hazelnut Mocha Eclairs

November 3, 2013 Leave a Comment

 

Once you try these, especially the filling, you’ll be in heaven.  They make a special ending to a meal or treat to afternoon coffee clutch.

         

Hazelnut Mocha Eclairs

Hazelnut Mocha Eclairs

         Carol Witczak                                                                   Tinley Park, Illinois

 

 Hazelnut Mocha Eclairs Recipe

Hazelnut Mocha Eclairs

½ cup water

½ cup 2% milk

½ cup butter, cubed

1 Tbsp. sugar

¼ tsp. salt

1 cup flour

4 Eggland’s Best Eggs

Filling:   1 Tbsp. instant coffee granules

1 Tbsp. boiling water

2 cups heavy whipping cream

¼ cup confectioners’ sugar

½ cup chopped hazelnut, divided

Topping:    ½ cup milk chocolate, melted

In a large saucepan, bring the water, milk, butter, sugar and salt to a boil.  Add flour all at once and stir until smooth balls forms.  Remove from the heat; let stand for 5 minutes.  Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.

Transfer to a heavy duty resealable plastic bag; cut a 1 inch hole in one corner of bag.  Pipe 3 inch strips about 3 inches apart on greased baking sheet.    Bake at 400 F. for 10 minutes.  Reduce heat to 350 F.; bake 15-20 minutes longer or until golden brown.

For filling, dissolve coffee granules in boiling water; cool.  In a small bowl, beat cream and confectioners’ sugar until stiff peaks forms.  Fold in coffee mixture and ¼ cup hazlenuts.  Refrigerate.

Fill the eclairs just before serving; replace tops.  Spread with melted chocolate.  Sprinkle with remaining hazlenuts.  Refrigerate leftovers.              14 servings

(Recipe for Hazelnut Mocha Eclairs came from Taste of Home (tasteofhome.com)

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Choffee Chiffon Cake Recipe

August 15, 2012 Leave a Comment

Choffee Chiffin Cake

In 1988, I was living in Albany, NY.  I was looking through the Pillsbury 100 Prize Winning Bake-Off Recipes, and I decided to make the Choffee Chiffon Cake, which was the first time I had seen a chiffon cake with coffee in the cake.  I made the cake, and boy oh boy was it good.

Choffee Chiffon Cake Recipe

Choffee Chiffon Cake

7 eggs, separated

1 tsp. cream of tartar

½ tsp. salt

1 cup sugar

1 Tbsp. instant coffee granules or crystals

1/3 cup water

1 cup flour

2 oz. (2 squares) semi-sweet chocolate, grated

2 tsp. vanilla

Frosting:   2 cups whipping cream

2 oz. (2 squares) semi-sweet chocolate, grated

1/3 cup powdered sugar

1 ½ tsp. instant coffee granules or crystals

1 tsp. vanilla

Preheat oven to 325F.  In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks.  Gradually add ½ cup of sugar, beating until stiff peaks form.  In small bowl, beat egg yolks until thick and lemon colored.  Gradually add remaining ½ cup sugar, beating until thick.  Dissolve 1 Tbsp. instant coffee in 1/3 cup water.

Blend coffee mixture, flour, 2 oz. grated chocolate and 2 tsp. vanilla into egg yolk mixture.  Beat 1 minute at low speed or just until blended.  Gently fold egg yolk mixture into egg whites.  Pour into ungreased 10-inch tube pan.

Beat at 325F. for 50 to 60 minutes or until top springs back when touched lightly in center.  Invert cake on funnel or bottle; cool completely.  Remove from pan.  In large bowl, beat whipping cream until slightly thickened.  Reserve 1Tbsp. grated chocolate for top.  Add remaining grated chocolate, powdered sugar, 1 ½ tsp. instant coffee and 1 tsp. vanilla to cream; beat until firm peaks form (do not overbeat).  Slice cake in half horizontally to form 2 layers.  Fill and frost cake.  Sprinkle reserved 1 Tbsp. grated chocolate over top.  Store in refrigerator.  20 servings

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 cup plus 3 Tbsp.  Bake at 350F. for 45 to 55 minutes.

(Recipe for the Choffee Chiffon Cake was in the Pillsbury Classic Cookbook; 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Choffee Choffon Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Cappuccino Swirl Cheesecake Recipe

July 30, 2012 Leave a Comment

Cappuccino Swirl Cheesecake

I always try to look for cheesecake recipes with a twist.  That’s why I love the Cappuccino Swirl Cheesecake recipe.  Years ago, I made this cheesecake for a party, when the party was over; only 3 pieces were left over.  Which wasn’t bad, because there were 5 other different desserts?

Cappuccino Swirl Cheesecake Recipe

 

Cappuccino Swirl Cheesecake

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

½ tsp. vanilla

2 eggs

1/8 tsp. cinnamon

2 Tbsp. Instant Coffee, any variety

1 prepared chocolate flavor crumb crust (6 oz. or 9 in.)

Preheat oven to 350F.  Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix until blended.

Stir cinnamon into 1 cup of batter in small bowl.  Stir instant coffee into remaining batter and pour into crust.  Spoon cinnamon batter over coffee batter.  Swirl with knife to marbleize.

Bake for 35 to 40 minutes or until center is almost set.  Cool completely on wire rack.  Refrigerate at least 3 hours or overnight.  Makes 8 servings.

(Coffee Cool Whip:  Dissolve 1 tsp. Instant Coffee in 1 tsp. water in large bowl.  Gently stir in 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, until blended.  Store covered in refrigerator.  Spoon over cheesecake).

 

(Recipe for Cappuccino Swirl Cheesecake, I found in the Sunday coupons, 1989)

 

Hope you enjoyed making the Cappuccino Swirl Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Banana Brownies with Mocha Frosting

July 19, 2012 1 Comment

Banana Brownies with Mocha Frosting

Unbeatable flavors of banana, chocolate chip and mocha come together in this moist brownie.  The next time you’re in the mood for a tasteful brownie…why don’t you try to make the Banana Brownies with Mocha Frosting?

Banana Brownies with Mocha Frosting

Banana Brownies with Mocha Frosting

21 ½ oz. pkg. Pillsbury Fudge Brownie mix

½ cup water

½ cup oil

½ cup (1 large) mashed banana

1 egg

½ cup semi-sweet chocolate chips

Frosting:   3 Tbsp. unsweetened cocoa

1 tsp. instant coffee granules or crystals

1/3 cup margarine, softened

4 cups powdered sugar

¼ tsp. salt

1 tsp. vanilla

5 to 6 Tbsp. milk

Heat oven to 350F.  Grease bottom only of 13×9 inch pan.  In large bowl, combine brownie mix, water, oil, banana and egg; beat 50 strokes by hand.  Stir in chocolate chips.  Spread in greased pan.  Bake at 350F. for 28 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In large bowl, beat cocoa, coffee granules and margarine until light and fluffy.  Add remaining frosting ingredients, adding enough milk until frosting is of desired consistency; blend until smooth.  Spread over cooled brownies.  Cut into bars.  36 bars

(Recipe for Banana Brownies with Mocha Frosting is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

Hope you enjoyed making the Banana Brownies with Mocha Frosting, if so, click “Like”.  ”   I look forward to hearing from you, so let me know how you liked it!!

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