Tag: espresso beans

Jody Tries Coffee Crisps

For a special treat this Holiday try this delicious recipe with your friends and coffee….

Coffee Crisps

Ingredients

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

2 eggs

1-1/2 cups all-purpose flour

1 recipe Coffee Icing (see recipe below)

Instant coffee crystals, coarsely crushed (optional)

Directions

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!

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 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.