Coffee With Jody Victor®

Posts Tagged ‘cappuccino’

Here’s a great recipe for afternoon coffee or tea with your card club or friends……

Cappuccino-Pistachio Shortbread

Ingredients

2 Tbsp cappuccino-flavored instant coffee mix

1 Tbsp water

3/4 cup butter or margarine, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/2 cup chopped pistachio nuts

1 ounce semisweet baking chocolate or white baking bar (white chocolate)

1 tsp shortening

Directions

1. Heat oven to 350 degrees F. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.

2. Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.

3. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool comletely, about 30 minutes.

4. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies. Enjoy!

Cappuccino Cream Cheese Brownies

Here’s a recipe from scratch that will taste great with your after-dinner coffee!

Ingredients

4 squares Unsweetened Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2-1/3 cups sugar, divided

5 eggs, divided

3 Tbsp. instant coffee, any variety

1 tsp. vanilla

1-1/4 cups flour

1 pkg. (8 oz) cream cheese, softened

2 Tbsp. Flour

1/2 tsp. ground cinnamon

Directions

Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stire until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13×9-inch baking pan.

Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize.

Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do Not Overbake. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator. Enjoy with coffee!