CHERRY MOCHA BALLS
My mother-in-law gave me this recipe before my wedding (six children ago!). I've made mocha balls nearly every Christmas since then. Because they freeze so well, I bake some early and put them away to call on as last-minute holiday treats. -Jeana Crowell, Whitewater, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts :
CHERRY MOCHA
Add maraschino cherry juice to your MAXWELL HOUSE coffee for a Cherry Mocha. Complete the recipe by topping your Cherry Mocha with COOL WHIP and cherries.
Provided by My Food and Family
Categories Home
Time 5m
Yield 2 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook coffee, milk, chocolate syrup and cherry juice in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
- Pour into 2 mugs.
- Top with COOL WHIP and cherries.
Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 24 g, Protein 3 g
CHERRY MOCHA COFFEE
This is a delicious chocolate cherry coffee. Top with whip cream and a maraschino cherry, makes for a special treat!
Provided by Cindi M Bauer
Categories Hot Drinks
Number Of Ingredients 8
Steps:
- 1. In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee ontop the stove in a small saucepan.)
- 2. Add the cocoa powder and sugar; stir well to dissolve.
- 3. Now add the extracts, and stir.
- 4. Top the coffee with desired amount of Reddi Wip.
- 5. Place the cherry ontop the whipped topping, and serve.
- 6. Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, an 1/4 teaspoon plus an 1/8 teaspoon of cherry extract, 2-1/4 teaspoons of the special dark cocoa powder, plus 1-1/2 tablespoons of sugar. This is what I used to fill my glass coffee cup.
CHERRY MOCHA COFFEE, LOW-CARB
inspiration: Borders Cafe's Cherry Mocha. This hot coffee beverage can be adapted in flavoring. The main idea is non-carb whipped cream, cocoa and coffee. But, the cherry/almond flavor inspired by Borders Cafe is my husband's favorite. This recipe is good for Atkins or non-atkins. You use the sweetener of your choice; I recommend either Splenda or Sugar. By using Splenda or other non-nutritive sweetener, the net carbs (adjusted for fiber) is 3g net carb.
Provided by rachel ernst
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- I make large servings which are close to 16 oz. coffee each, so make this in a LARGE mug.
- Multiply the recipe for the number of people you are serving.
- Make the whipped cream while waiting for coffee to brew. In a bowl add all other ingredients (cream, flavorings, sweetener and cocoa). Use an electric mixer to whip the cream until soft peaks form. Do not overwhip as it will quickly turn to butter consistency.
- Put whipping cream mixture in mug. Pour hot coffee over cream and stir. For best results, mix thoroughly.
- If you are making for several people and some people want sugar and some want Splenda, make the whipped cream without the sweetener. Instead, add the 2 Tblsp. sweetener to each cup, as preferred. Pour a little coffee over the sweetener and mix. Then add the cream to each cup. Then fill the mug the rest of the way with hot coffee and stir.
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