Tag: cinnamon

Cappuccino Bars

Jody Victor: Try this yummy dessert with your favorite coffee at your next get-together….

Cappuccino Bars

Ingredients

15 graham crackers

2 pkg. (8 oz. each) cream cheese, softened

3-1/2 cups cold milk, divided

3 pkg. (4-serving size each) chocolate instant pudding

1 Tbsp. instant coffee

1/4 tsp. ground cinnamon

1 tub (8 oz.) Frozen whipped topping, thawed, divided

1 square semi-sweet chocolate, grated or 3 Tbsp. chocolate sprinkles

Directions

Arrange half of the grahams in bottom of 13×9-inch pan, breaking grahams to fit if necessary.

Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.

Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.

Enjoy!

Jody Victor

Jody Tries Cappuccino Dessert

Jody Victor: Next time you want something sweet, cool and cappuccino flavored, try this low-fat, low-cal yummy dessert!

Cappuccino Dessert

Ingredients

1 pkg. vanilla flavor fat-free, sugar-free instant pudding

2 tsp instant coffee

2 cups cold fat-free milk

1/8 tsp ground cinnamon

1 cup thawed light frozen whipped topping

Directions

Beat dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.

Refrigerate 1 hour

Whisk cinnamon into whipped topping; spoon over pudding.

Enjoy!

Jody Victor

Jody Tries Chocolate Chai Latte Cake

For an easy yet pleasing dessert with your after dinner coffee try this cake….

Chocolate Chai Latte Cake

Cake

1 box devil’s food cake mix

1/4 cup chai latte-flavored international instant coffee mix (from 9.7-oz container)

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 cup miniature semisweet chocolate chips

Frosting

2 1/2 cups powdered sugar

2 Tbsp butter or margarine, softened

3 Tbsp milk

1 Tbsp chai latte-flavored international instant coffee mix (from 9.7-oz container)

Ground cinnamon, if desired

1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.

3. Bake 29 to 39 minutes or until center of cake springs back when lightly touched. Cool completely, about 1 hour. (A crack may appear in top of cake, but frosting will cover it.)

4. In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, dust with cinnamon.

Jody Tries Cappuccino Brownies

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!

Jody Tries An Easy Cappuccino Dessert

Cappuccino Dessert

Ingredients

1 pkg. (1.5 oz) Vanilla Flavor Fat Free Sugar Free Instant Pudding

2 tsp. Instant Coffee

2 cups cold fat-free milk

1/8 tsp. ground cinnamon

1 cup thawed lite whipped topping

Directions

Beat dry pudding mix, coffee granules and milk with whish 2 min.; pour into 5 dessert dishes.

Refrigerate 1 hour.

Stir cinnamon into whipped topping with whisk; spoon over pudding. and serve.