Jody Victor’s Chocolate-Coffee Liqueur Cookie Recipe

For a sensational treat after dinner or for a late morning snack, try these cookies with your cup of Joe…

Chocolate Coffee Liqueur Cookies


1-2/3 cups sugar
2/3 cup butter (no substitute), softened
1/3 cup brewed coffee, cooled
1/4 cup coffee liqueur
2 eggs
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
2-3/4 cups all-purpose flour
2 tsp baking powder
2 tsp salt
1/4 tsp ground cinnamon
Coffee Frosting (see recipe below)
4 ounces semisweet chocolate, melted (optional)


Combine sugar, the 2/3 cup butter, coffee, the 1/4 cup coffee liqueur, eggs, melted unsweetened chocolate, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until creamy, scraping bowl often. Reduce speed to low: add flour, baking powder, salt, and cinnamon. Beat until combined.

Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake in a 350 degree F oven for 8 to 12 minutes or until edges are firm.  Cool on cookie sheet for 1 minute. Remove and cool on wire racks.

Spread Coffee Frosting over cooled cookies. Drizzle with melted semisweet chocolate, if desired. Makes about 60 cookies.

Coffee Frosting: Beat 3 tablespoons butter (no substitutes), 3 cups sifted powdered sugar, and 2 tablespoons coffee liqueur in a medium mixing bowl. Gradually beat in enough brewed coffee (2 to 3 tablespoons) to make of spreading consistency. Enjoy!

Jody Victor Tries an Irish Breakfast

Mashed Irish Breakfast Sweet Potatoes

This is a great way to enjoy flavorful sweet potatoes without the added sugar…

  1. Brew 3 cups of Irish Breakfast tea (Rooibos and Earl Grey work also)
  2. Rinse and drain one 15 oz can of sweet potatoes
  3. Add tea and sweet potatoes to a saucepan
  4. Cut sweet potatoes into ½” chunks with a fork
  5. Let sit for 10 minutes
  6. Simmer sweet potatoes on low to medium low until most of the moisture is gone
  7. Stir and mash sweet potatoes thoroughly with a fork until smooth
  8. Add a dash of salt and pepper, a tablespoon of butter, and a dash of cinnamon (optional)
  9. Continue heating and stirring for a minute or two
  10. Transfer to a serving bowl and enjoy!

Jody Victor’s Favorite Biscotti

Traditionally, biscotti were dunked in wine – but their pleasing crisp texture is also delightful with a cup of coffee or glass of milk.

Bittersweet Chocolate Biscotti


1/3 cup butter, softened
2/3 cup packed brown sugar
2 teaspoons baking powder
2 eggs
1/4 cup unsweetened cocoa powder
1-2/3 cups all-purpose flour
1 cup toasted hazelnuts (filberts), chopped
4 ounces bittersweet chocolate, chopped
6 ounces special dark chocolate or bittersweet chocolate, chopped
2 teaspoons shortening


1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occaisionally. Beat in eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.

2. Divide dough in half. shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet, slightly flatten each roll to 2 inches wide.

3. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted near centers comes out clean. Cool on cookie sheet for 45 minutes. Reduce oven temperature to 325F.

4. Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.

5. Bake in 325F oven for 8 minutes. Carefully turn slices over and bake for 7 to 9 minutes more or until dry and crisp. Transfer to wire racks and let cool, about 1 hour. Makes 2 dozen.

6. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted., stirring twice. Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set.

7. Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bke in a preheated 375F oven for 4 to 5 minutes or until nuts are slightly golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside.

8. To Store: Place cookies in layers separated by pieces of waced paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, of frozen, befor serving.

Try Jody Victor’s Pumpkin Bread

Pumpkin bread recipe with a twist….

Fruited Pumpkin Loaf


2 eggs
2/3 cup water
1/2 cup apricot nectar
3 tablespoons cooking oil
1 14-ounce package pumpkin quick bread mix
1 cup chopped pecans, toasted
1/2 cup dried cranberries
Apricot Icing (optional)
Snipped dried apricots (optional)


  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or three 5-3/4x3x2-inch loaf pans; set aside.
  2. In a large bowl, beat eggs with a whisk; whisk in the water, nectar, and oil. Using a wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in pecans, the 1/2 cup apricots, and the cranberries.
  3. Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan for 55 to 65 minutes or 5-3/4x3x2-inch pans for 30 to 35 minutes or until a wooden toothpick inserted near the center(s) comes out clean.
  4. Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store overnight before slicing.
  5. If desired, drizzle Apricot Icing over bread and sprinkle with addtional snipped apricots.
  6. Makes 1 large or 3 small loaves (16 to 18 servings).
  7. Apricot Icing: In a small bowl, stir together 3/4 cup powdered sugar and snough apricot nectar (3 to 4 teaspoons) to reach drizzling consistency.

Jody Victor’s Pumpkin Pie Cake Recipe

Fall is the time to try a new recipe with pumpkin – and this one is so easy!


Makes 12 servings
Prep: 20 minutes
Bake: 1 hour


1 29-ounce can pumpkin
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 eggs
1 12-ounce can evaporated milk
1 package 2-layer-size yellow cake mix
1 cup chopped nuts
3/4 cup butter or margarine, melted


  1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
  2. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
  3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
  4. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set.
  5. Cool on wire rack and store in the refrigerator.