PHYLLO CUPS WITH CAPPUCCINO CREAM
Try adding a tablespoon of liqueur, like Kahlua or Baileys, to the filling for a more adult treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a lightly damp towel). Brush phyllo with one-third the butter and sprinkle with one-third the sugar. Repeat layering twice more with remaining phyllo, butter, and sugar. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.
- Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.
- Meanwhile, in a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, cardamom, and pinch of salt. Whisk until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days). Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.
Nutrition Facts : Calories 237 g, Fat 20 g, Protein 2 g
CAPPUCCINO CREAM
Fresh-brewed coffee and cinnamon give this lighter-than-air cream cheese and vanilla pudding dessert a cappuccino flavor.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
- Spoon into serving bowl or 10 dessert glasses.
- Refrigerate several hours or until ready to serve. Top with remaining whipped topping just before serving.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CAPPUCCINO CREAM
This is a creamy pudding-type dessert from the Love My Philly blog. Cook time listed is chilling time.
Provided by Pinay0618
Categories Dessert
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
- SPOON into serving bowl or 10 dessert glasses.
- REFRIGERATE several hours or until ready to serve. Top with remaining whipped topping just before serving.
Nutrition Facts : Calories 201.1, Fat 16.8, SaturatedFat 10, Cholesterol 58, Sodium 227, Carbohydrate 11.1, Sugar 9.7, Protein 2.2
CAPPUCCINO CREAM PIE
This is from a flyer I picked up in the organic foods section of my market. I changed the ingredients to non-organic but feel free to use whatever you wish. You could also choose a ready-made chocolate graham crust and Cool Whip topping to speed this along. Note: chill time is _not_ inclded in total prep time.
Provided by SusieQusie
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- T0 make the crust: Combine cookie crumbs, melted butter and sugar. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
- To make the filling: Whisk the cornstarch and sugar in a heavy 2-quart saucepan.
- Whisk in the milk, making sure the cornstarch dissolves.
- Add the espresso and salt, then whisk in the eggs, mixing well until no streaks of yellow remain.
- Bring the mixture to a simmer over medium heat, stirring constantly.
- Remove from heat briefly and and scrape sides and bottom of pan with a spatula and whisk again. Return to heat and cook at a bare simmer for 1 minute.
- Remove from heat and strain through a wire mesh strainer into a medium size bowl.
- Whisk in the butter and vanilla. Cover with plastic wrap, making sure the wrap is touching the top to prevent a "skin" from forming. Refrigerate for at least 4 hours.
- To make the topping:.
- Whip the cream with the sugar until soft peaks form.
- Remove filling from the fridge, remove the plastic wrap and pour into the cooled crust.
- Pipe whipped cream over the top and garnish with grated chocolate.
- Serve cold with chocolate syrup for drizzling.
Nutrition Facts : Calories 591.9, Fat 32, SaturatedFat 17.7, Cholesterol 158.5, Sodium 363.8, Carbohydrate 69.4, Fiber 1.6, Sugar 42.2, Protein 8.6
BEN & JERRY'S CAPPUCCINO ICE CREAM
Ben and Jerry make the best ice creams and this lovely choice is one of their best in my opinion. Give it a try and see what you think Cooking time is however long it takes your ice cream freezer to make it.
Provided by Annacia
Categories Frozen Desserts
Time 6m
Yield 1 qt
Number Of Ingredients 6
Steps:
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Pour in the cream and milk, and whisk to blend.
- Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
- After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until done.
- Makes 1 quart.
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CAPPUCCINO NICE CREAM - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 39Category Dessert, SnackCuisine AmericanTotal Time 4 hrs 10 mins
- Add bananas, vanilla extract and cold brew coffee to a blender or food processor. Blend until smooth and creamy, scraping down the sides of the blender as necessary.
- After a 1-2 minutes of blending, add the cocoa powder and blend until it’s well incorporated, scraping down the sides of the blender as necessary.
- Pour into a freezer-friendly airtight container. Sprinkle chocolate chunks on top if desired, and freeze for at least 2 hours until the mixture is solid. Allow the ice cream to thaw for a 5-10 minutes before scooping.
CAPPUCCINO CREAMS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (10)Total Time 1 hr 7 minsServings 27Calories 190 per serving
- Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets., To make the cookies: Beat the butter and sugar together thoroughly, then beat in the salt, egg, water, and vanilla., Whisk together the flour, cocoa, and baking powder, and add to the butter mixture, stirring to thoroughly combine.
- The dough will be stiff, but sticky., Scoop the dough into balls about the size of a small walnut; they'll weigh about 3/8-ounce each.
- Roll the balls of dough in your hands to make them as smooth as possible; this will ensure your cookies are round., To make the coating: Mix together the cocoa and granulated sugar., Dip the flat bottom of a glass in the coating, then flatten each dough ball to a 2" round about 3/16" thick, dipping the glass in the coating each time to keep it from sticking to the dough., Bake the cookies for 12 minutes.
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