Thursday, June 7, 2012
1 16 oz. bag of dark chocolate chips
1 12 oz bag of semi sweet chocolate chips
6 oz. unsweetened chocolate
6 extra large eggs
3 tablespoons brewed coffee (suggested coffee to use is Box Office Blend)
2 tablespoons vanilla extract
2 ¼ cups sugar
1 1/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup chopped chocolate covered espresso beans
Preheat the oven to 350 degrees.
Butter and flour 12 x 18 baking sheet that has a 1 inch high side.
Melt butter with the dark chocolate chips and unsweetened chocolate in a double boiler. Once melted allow the mixture to cool for about 5 minutes. In a large bowl stir together the eggs and cooled coffee, vanilla and sugar. Stir in warm chocolate mixture and allow to cool to room temperature.
Sift all the dry ingredients together and the add to the cooled chocolate mixture in batches. Fold in the chopped chocolate covered espresso beans and pour into the baking sheet. Bake for approximately 35 minutes or until a toothpick comes out clean. Allow the brownies to cool completely. For easier cutting you can refrigerate the whole pan for approximately an hour. This pan should make 20 large squares. Then the question becomes to frost or not to frost! Personally… no frosting but if you do decide to frost as an added touch of “pretty” top each brownie with a whole chocolate covered espresso bean.
Posted by Jennifer at 12:21 PM
Monday, May 7, 2012
1/2 Cup confectioner's sugar
3 Tablespoons of Kalhua
3 Shot of cooled espresso
2 Teaspoons cocoa powder
1 Teaspoon vanilla extract
1 Cup mascarpone cheese
1 Container Cool Whip, thawed
1 Angel Food Cake (loaf)
Toppings: (optional)Cocoa Powder
Mix together, confectioner's sugar, Kalhua, 1 shot espresso, cocoa and vanilla. Add to mixer the mascarpone cheese until fluffy. Fold in Cool Whip.
Cut up pieces of the angel food cake.
In individual serving dishes start layering. First layer mascarpone cheese mixture, followed by angel food cake with one side dipped in espresso. Repeat this till you reach the top. Last layer should be mascarpone cheese mixture with you choice of toppings. Refrigerate for at least 2 hours prior to serving.
This is a great desert that is quick to make and is the perfect finish for dinner parties.
Posted by Jennifer at 1:25 PM
Wednesday, April 25, 2012
|Coffee Bean Cookies without icing.|
2 tablespoons milk
3/4 cup butter
3 ounces cream cheese
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
Icing Ingredients:2 shots of espresso
1 cup powdered sugar
2 tablespoons cocoa powder (optional)
Pre-heat oven to 350 degrees.
In the microwave heat milk with espresso grounds for 15 seconds to get best coffee flavor.
Mix softened butter, cream cheese, brown sugar and vanilla in mixer until smooth. Add in milk mixture and then slowly add in flour. Once everything is combined put dough into refrigerator for at least 30 minutes.
Use a spoon to scoop out dough in a consistent size. Roll into an oval shape with your hands and then using the handle of a small coffee cup create a crease down the middle of the cookie. If you find that your handle is sticking in the dough dip it in sugar.
Bake for 9-11 minutes.
Once the cookies are completely cooled they are ready to eat! If you want more coffee taste or a sweeter cookie, which I prefer, make the icing recipe above. Start with the powdered sugar and 1 shot of espresso. If you like chocolate you can add in cocoa powder to make it a mocha frosting. Use a spoon or use a sandwich bag with an end cut off to drizzle over the cookies. The frosting will need to sit at room temperature for about 30 minutes to an hour to harden the frosting (time depends on room temperature).
Posted by Jennifer at 1:39 PM