COFFEE CRISPS
A few teaspoons of instant coffee crystals or instant espresso powder go into these sugar cookies that are also topped with coffee icing.
Provided by Annacia
Categories Drop Cookies
Time 34m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Line cookie sheet with parchment paper; set the cookie sheet aside.
- In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add sugar and salt, beat until combined, scraping sides of bowl occasionally.
- 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.
- Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
- 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.
- When cookies are cool, fill a pastry bag fitted 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 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon 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 tablespoons) to make icing of piping consistency.
Nutrition Facts : Calories 146.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 31.8, Sodium 77.5, Carbohydrate 23.2, Fiber 0.2, Sugar 15.9, Protein 1.7
CAPPUCCINO MUFFINS
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
Steps:
- In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CAPPUCCINO
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.
CAPPUCCINO CHIP COOKIES
My teenaged daughter loves these cookies! Cappuccino chips available from King Arthur Flour Catalog.
Provided by cookieswap
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375F degrees.
- Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
- Add butter, egg, and vanilla.
- Mix until all is blended.
- Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
- Bake for 12 to 15 minutes.
- Cool 5 minutes on baking sheet.
- Remove to racks to finish cooling.
Nutrition Facts : Calories 86.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 106.8, Carbohydrate 11.6, Fiber 0.2, Sugar 6.5, Protein 1
EASY CAPPUCCINO
Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. This recipe lets you duplicate your favorite coffeehouse beverage, minus the specialized equipment.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 2
Steps:
- Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
CAPPUCCINO DESSERT
Take one bite of our creamy Cappuccino Dessert and you'll think you've hit the pudding jackpot. This Cappuccino Dessert features a delightful dollop of COOL WHIP LITE Whipped Topping on each serving.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
- Refrigerate 1 hour.
- Whisk cinnamon into COOL WHIP; spoon over pudding.
Nutrition Facts : Calories 90, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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- Use an espresso machine or manual espresso maker to make two shots of espresso and pour it into a mug (or try our Aeropress Espresso).
- Place the milk in a pitcher. Hold the steaming wand just below the surface of the milk until it doubles in size and is very foamy. Lower the steaming wand slightly until the milk reaches 150 degrees Fahrenheit (use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds).
- Heat the milk to 150 degrees Fahrenheit, which is hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother, French press or whisk to froth the milk until it’s very foamy. For a cappuccino you’ll want a good amount of froth: you’re going for 1/3 espresso, 1/3 steamed milk and 1/3 foam. We highly recommend reading How to Froth Milk if this is your first time frothing. For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks.
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