ESPRESSO AND WALNUT BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
ESPRESSO OLD FASHIONED
Try this twist on an old fashioned cocktail, with a double shot of espresso accompanying the classic flavours of bourbon and Angostura bitters
Provided by Kyle Boyce from London Grind
Categories Cocktails
Time 5m
Number Of Ingredients 6
Steps:
- Mix a double shot (60ml) espresso with 50ml bourbon, 10ml brown sugar syrup and 2 dashes Angostura bitters in a shaker with lots of ice. Shake and strain into a short glass and garnish with a twist of orange zest.
Nutrition Facts : Calories 151 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar
BETTER-THAN-THE-BAG BROWNIE CRISPS
The brownie for those who like the edges, the part of the brownie where the crisp meets the chewy. Remember, the thinner the batter, the crispier the result. Adjust baking time accordingly.
Provided by Jeanna Fissel
Categories Desserts Cookies Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.
- Whisk flour, cocoa powder, salt, and baking soda together.
- Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.
- Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.
- Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 14.3 g, Cholesterol 6.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 60.8 mg, Sugar 11.5 g
BASIC BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
- Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.
FROZEN KAHLUA CAPPUCCINO WITH ESPRESSO BRITTLE
Get the scoop on this delicious ice cream dessert - It's ridiculously easy to make and even easier to enjoy!
Provided by Feast Your Eyes
Categories Frozen Desserts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- For a fun way to decorate your sundae glasses: Melt the chocolate chips; scrape the melted chocolate into a ziptop bag. Snip off the corner of the bag and drizzle the chocolate onto the inside of the two 10-ounce flared glasses. (Martini glasses make a beautiful presentation for this frozen teat. ) To set the chocolate, put the glasses into the freezer for two to three minutes.
- To make the espresso brittle: Line a cookie sheet with kitchen parchment paper and lightly spray with a nonstick cooking spray.
- In a medium, heavy-bottomed pot, combine the sugar and the water. Heat the mixture over a high flame; swirling the pot occasionally until it turns a light amber color (similar to caramel) -- DO NOT STIR.
- Add the crushed espresso beans, swirl them around in the sugar mixture; continue to cook until it turns brown. Remove the pot from the heat. Whisk in the butter and salt, gently. Quickly pour the candy mixture (brittle) onto the prepared cookie sheet; tilt the sheet to get the brittle to flow into a thin, even layer (CAREFUL - IT'S HOT!).
- As the brittle cools a-bit, use a metal spatula to spread it into a thinner layer. Let it continue to cool down and harden. Break the brittle into bite-sized shards.
- To prepare your frozen cappuccinos: Scoop ice cream into a blender; add heavy cream, Kahlua and cinnamon. Blend until smooth.
- Divide the ice cream mixture in half and pour into the prepared glasses.
- Garnish with a dollop of whipped cream and shards of the espresso brittle. (Save any leftover espresso brittle in an airtight container for up to 1 week; enjoy with other frozen dessert treats.).
- CHEF'S TIP: Kid-Friendly Version - Omit the Kahlua, increase the milk to a 1/4 cup, add a 1/4 cup malted milk powder.
- CHEF'S TIP: To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.
Nutrition Facts : Calories 1192.7, Fat 45.3, SaturatedFat 27.4, Cholesterol 65.4, Sodium 117.6, Carbohydrate 197.7, Fiber 6.7, Sugar 186.1, Protein 8.9
NO-BAKE ESPRESSO CREMES BRULEES
For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 4
Number Of Ingredients 8
Steps:
- Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
- Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
- Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.
ESPRESSO BRITTLE
This is a Fine Cooking (issue #32) recipe and tastes and looks fabulous. The shards of brittle are so striking on ice cream (check out affogato recipes), or over a creme...
Provided by evelynathens
Categories Candy
Time 17m
Yield 1 cup approximately
Number Of Ingredients 5
Steps:
- Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.
- In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter).
- Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful--the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool.
- Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of ice cream.
Nutrition Facts : Calories 977.3, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 361.2, Carbohydrate 200, Sugar 199.6, Protein 0.2
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