Cocoa Mocha Punch
2 cups chocolate syrup
1, 2-ounce jar instant coffee
1 cup sugar
1 quart boiling water
1 gallon milk
Vanilla ice cream
1. Place chocolate syrup, instant coffee, and sugar in a gallon container. Add boiling water and stir to dissolve. Fill container with water to make one gallon. Refrigerate until cold.
2. To make punch, stir chocolate-coffee mix well. Combine equal parts mix with milk. Place in punch bowl and add scoops of vanilla ice cream.
Chocolate Chip Biscotti
1 ¼ cups all-purpose flour
½ cup semisweet chocolate mini morsels
1/3 cup sugar
¾ teaspoon baking powder
1 tablespoon water
1 teaspoon vanilla extract
1 egg white
Vegetable cooking spray
1. Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well blended (dough will be dry)
2. Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
3. Bake at 350 degrees for 25 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 24 (1/2-inch) slices. Place, cut sides down on a baking sheet. Bake for 10 more minutes.
4. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove cookies from the baking sheet and let cool completely. Yields 2 dozen.
2 cups all purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamonv 1 cup milk, scalded and cooled
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips
Grease 12 muffin or 24 mini-muffin cups. Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups, bake 15 to 20 minutes at 375 degrees F. Cool and freeze in a labeled freezer bag.
Yield: 12 muffins or 24 mini-muffins
Cappuccino Chocolate Coffee Cake
1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tbsp. butter, melted
2 cup buttermilk baking mix
1/4 cup granulated sugar
2 tbsp. butter, melted
2/3 cup water or milk
1/3 cup semisweet chocolate chips, melted
2 tsp. dry powdered instant coffee
Heat oven to 400 degrees. Grease a square 8 inch pan. Mix coconut, nuts, 1/4 cup sugar and 1 tbsp. butter. Set aside. Combine baking mix, 1/4 cup sugar, 2 tbsp. butter, the water (or milk) and egg. Beat vigorously 30 seconds. Spread the batter in pan. Mix together the chocolate and coffee. Spoon over batter. Lightly swirl chocolate mixture through the batter several times with a knife for a marbled design. Sprinkle coconut mixture evenly over the top of the batter. Bake 20 – 25 min, or until light golden brown. Serve warm.
Coffee “Tea” Cakes
9 oz. (2 cups) all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2/3 cup packed light brown sugar
1-1/2 Tbs. finely ground coffee beans (from about 1 heaping Tbs. whole beans)
1 stick (8 Tbs.) cold butter, cubed
1/3 cup heavy cream
1 tsp. vanilla extract
1/3 cup cold brewed espresso or double-strength coffee
1 tsp. packed light brown sugar
1 tsp. sugar
Heat the oven to 350°F. Using a stand mixer with the paddle attachment or a regular mixer with beaters, combine the flour, baking powder, salt, baking soda, 2/3 cup brown sugar, and the ground coffee beans. Add the butter and mix on low speed until the pieces of butter are the size of marbles. Add the cream, vanilla, and cold espresso and continue mixing until the dough just comes together. Pat the dough onto an ungreased baking sheet into a round about 6 inches in diameter. Mix the 1 tsp. brown sugar with the white sugar to make it “sprinkleable.” Sprinkle the round lightly with the sugar and cut it into 8 triangles. Bake until firm but still springy, 40 to 50 min. Remove from the oven and cool. Cut into wedges along the lines.
1 cup sugar
1/4 cup water
2 Tbs. espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
1 oz. (2 Tbs.) butter
Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly. In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don’t stir it) for even color, until it turns light amber. Add the crushed espresso beans (don’t worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful — the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don’t want the powder. Break the remaining brittle into shards and use them to garnish bowls of the ice cream.
Yields about 1 cup.