Here’s a simple twist on a holiday treat that might just become a family tradition…
1/4 cup ground coffee, any variety
1/4 tsp. ground nutmeg
2 Tbsp. sugar
2-1/2 cups cold water
1 cup eggnog, warmed
1/2 cup thawed Cool Whip topping or whipped cream
Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir in eggnog.
Pour into 4 cups; top with whipped topping. Enjoy!
For a cool coffee treat try this smoothie recipe….
1 cup fat-free milk
1 medium banana, peeled, cut into 1/2 –inch slices, and frozen
1 to 2 tablespoons sugar or honey
1 tablespoon unsweetened cocoa powder
2 teaspoons instant coffee crystals
½ teaspoon vanilla
1 cup small ice cubes or crushed ice
In a blender combine milk, banana, sugar, cocoa powder, coffee crystals, and vanilla. Cover and blend until smooth. Add ice cubes. Cover and blend until nearly smooth.
Makes 2 servings
Easy to make recipe – delicious with coffee anytime…
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup cooking oil
1-1/3 cups semisweet chocolate pieces
1 cup chopped cashews or hazelnuts
1/2 tsp shortening
Coarsely shopped cashews or hazelnuts (optional)
1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg misture all at once to flour mixture. Stir just until moistened (batter should be lumpu). Fold in 1 cup of the chocolate pieces and the 1 cup cashews.
3. Spoon batter into prepared pan; spread evenly. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.
5. Before serving, in a small saucepan, combine remaining 1/3 cup chocolate pieces and the shortening. Heat and stir over low heat until milted and smoothe. Drizzle chocolate mixture over loaf. If desired, sprinkel addtional coarsely chopped cashews or hazelnuts on top. Let stand until chocolate is set.
Makes 1 loaf (14 servings)
These crunchy toffee muffins are good with coffee in the morning, for a break or anytime….
Crunchy Toffee Muffins
1-1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg beaten
1/2 cup milk
1/2 cup dairy sour cream
3 tbsp butter, melted
1 tsp vanilla
3 1.4-ounce bars chocolate-covered English toffee , finely chopped
1. Preheat oven to 400 degrees F. Grease ten 2 1/2 -inch muffin cups or line with paper bake cups, set aside.
2. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.
3. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.
4. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.
5. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm and enjoy. Makes 10 muffins.
How about a little chocolate with your coffee! The dark chocolate in these muffins will have you asking for another one…
Dark Chocolate Mini Muffins
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tbsp unsweetened cocoa powder
1-1/2 tsp baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tbsp cooking oil
1 tbsp molasses
2 tsp balsamic vinegar
1 tsp vanilla
1/3 cup miniature semisweet chocolate pieces
1. Preheat oven to 350 degrees F. Coat about forty-eight* 1-3/4-inch or eighteen 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 tsp salt. Make a well in center of flour mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.
2. Spoon batter into prepared muffin cups, filling each mini pan cup about two-thirds full or regular cups just over half full. Sprinkle with remaining chocolate pieces. Bake for 8 to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve. Makes about 48 mini or 18 regular muffins.
*Note: If you don’t have enough muffin cups, bake in batches. Cover and refrigerate muffin batter no longer than 30 minutes. Wash and prepare pans between batches.