Jody Tries Mocha Cherry Cake

Mocha Cherry Cake

Ingredients

Unsweetened cocoa powder

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup buttermilk or sour milk

1 cup strong brewed coffee, cooled

1/2 cup cooking oil

2 teaspoons vanilla

‘2-1/2 cups ricotta cheese

1/2 cup granulated sugar

1/2 cup miniature semisweet chocolate pieces

1/2 cup chopped maraschino cherries, well drained

2/3 cup butter

1/2 cup unsweetened cocoa powder

7-1/2 cups sifted powdered sugar

1/2 to 2/3 cup milk

2 teaspoons vanilla

Shaved semisweet chocolate, optional

Edible flower petals, optional

Directions

1. Grease two 9×1-1/2-inch round baking pans; sprinkle lightly with cocoa powder; set aside. In a very large mixing bowl combine the 2 cups granulated sugar, flour, 3/4 cup cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, coffee, oil, and 2 teaspoons vanilla. Beat with an electric mixer on low speed for 30 seconds until combined, then for 2 minutes on medium speed.

2. Pour batter into prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until cakes test done. Cool on a rack for 10 minutes. Remove from pans. Cool completely. Split each cake horizontally to make 4 layers total.

3. For filling, combine the ricotta cheese, 1/2 cup granulated sugar, and chocolate pieces. Gently stir in cherries. Place one cake layer on a serving plate. Spread 1/3 of the filling on the bottom layer of cake. Top with another cake layer. Continue layering the filling and cake, ending with cake.

4. For frosting, in a bowl beat butter until fluffy. Gradually add the 1/2 cup cocoa powder and half of the powdered sugar. Slowly beat in half of the milk and the remaining vanilla. Beat in remaining powdered sugar. Beat in additional milk until of spreading consistency. Frost cake. Garnish with shaved chcocolate and edible flower petals, if desired. Makes 14-16 servings.

Jody Tries Tiramisu Cheesecake Bars

For cheesecake and tiramisu lovers, try this wonderful treat with coffee and friends……

Tiramisu Cheesecake Bars

Cookie Base:

1 pouch (1 lb 1.5 oz) sugar cookie mix

1 Tbsp all-purpose flour

1/3 cup butter or margarine, softened

1 egg, slightly beaten

Filling:

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk (not evaporated)

1 Tbsp instant coffee granules or crystals

2 tsp vanilla

2 eggs

1 cup miniature semisweet chocolate chips

Topping:

6 oz cream cheese, softened

1/2 cup whipping cream

Chocolate curls, if desired

1. Heat oven to 350 degrees F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.

5. Refrigerate abut 2 hours or until chilled. To serve bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Jody Tries Espresso Ribbon Cookies

Here’s a pretty cookie to serve your guests with after dinner coffee………Enjoy!!

Chocolate-Espresso Ribbon Cookies

Ingredients

1 pouch sugar cookie mix

1 Tbsp all-purpose flour

1/2 cup butter or margarine, softened

1 tsp almond extract

1 egg, slightly beaten

1/3 cup bittersweet chocolate chips, melted

1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans

1/3 cup coarsely chopped toasted almonds

Directions

1. Line bottom and sides of 9×5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half: place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.

2. Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.

3. Heat overn to 350 F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswirse into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.

4. Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Store in airtight container. Enjoy with milk or coffee

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 Makes Espresso Cupcakes

For a wonderful picnic-portable treat, try these…..

Espresso Cupcakes

Cupcakes

1 box chocolate fudge cake mix

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 Tbsp instant expresoo coffee powder

Filling

1 container (8 oz) mascarpone cheese

2 Tsp milk

2 Tsp instant espresso coffee powder

1 cup powdered sugar

Frosting and Garnish

1 Tsp instant espresso coffee powder

1 container (12 oz) whippped milk chocolate frosting

Chocolate-covered espresso beans, if desired

1. Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.

3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

4. In meduim bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.

5. To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).

6. Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.