Coffee With Jody Victor®

Posts Tagged ‘sugar’

Here’s a great mocha dessert for the whole family on Valentine’s Day or any day….

Chocolate & Mocha Sweethearts

Ingredients

4 squares unsweetened baking chocolate

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

2 cups sugar

4 eggs

1 tsp vanilla

1 cup flour

1/2 cup Suisse Mocha Cafe flavored instant coffee, or any other flavor

6 squares semi-sweet baking chocolate

Directions

Heat oven to 350 degrees F.

Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of b rownie hearts in chocolate. Refrigerate until chocolate is firm. Enjoy!

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!