Next time you want a little treat, try this easy recipe for a true delight with your java.
Coffee Delight Cake-In-A-Mug
4 Tbsp plain flour
4 Tbsp sugar
2 tsp plain Instant Coffee
3 Tbsp milk
3 tbsp oil
2 capfulls vanilla
3-4 Tbsp assorted (optional) add-ins: coconut flakes, chocolate chips, nuts, candy bits.
Add dry ingredients to a LARGE coffee mug and mix around with a fork. Add egg, mix thoroughly. Measure into your mug the milk, oil, and vanilla. Mix well.
The last step is to fold in your choice of optional add-ins (all or some).
Place mug in microwave and cook for 3 minutes (1000watts). Cake will rise above top of mug – it’s ok. Cool and eat!
Here’s a great mocha dessert for the whole family on Valentine’s Day or any day….
Chocolate & Mocha Sweethearts
4 squares unsweetened baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
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
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……
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
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!
For a treat that looks as beautiful as it tastes, try this wonderful recipe for your next holiday get-together…..
Holiday Tiramisu Bowl
1 pkg. (8 oz.) Cream Cheese, softened
3 cups cold milk
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 (8 oz.) tub Whipped Topping, thawed, divided
48 Vanilla Wafers
1/2 cup brewed strong coffee, cooled
2 squares semi-sweet chocolate, coarsely grated
1 cup fresh raspberries
1. Beat cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups whipped topping.
2. Line 2-1/2-qt. clear glass bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Reapeat all layers.
3. Top with remaining whipped topping and raspberries. Refrigerate 2 hours. Enjoy with your favorite coffee and friends!
For a special treat this Holiday try this delicious recipe with your friends and coffee….
4 tsp water
2 tsp instant coffee crystals or 1 tsp instant espresso coffee powder
1/2 cup butter, softened
1 cup granulated sugar
1/4 tsp salt
1-1/2 cups all-purpose flour
1 recipe Coffee Icing (see recipe below)
Instant coffee crystals, coarsely crushed (optional)
1. Line cookie sheet with parchment paper; set the cookie sheet aside.
2. In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
3. In a large mixing bowl beat butter with and electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionaly. Add eggs and coffee mixture; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
4. Drop dough by slightly rounded teaspoons 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
5. Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges. Cool on cookie sheet set on a wire rack for 2 minutes. Transfer cookies to a wire rack; cool
6. When cookies are cool, fill a pastry bag fited with a very small round tip with Coffee Icing. Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies. If desired, sprinkle with crushed coffee crystals., Makes about 20 cookies.
Coffee Icing: Stir together 1/8 tsp instant coffee crystals or dash of espresso coffee powder and 1 tbsp whipping cream until coffee is dissolved. In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tbsp) to make icing of piping consistency. Enjoy!