MOCHA MINT COFFEE
This doctored-up coffee benefits from hints of mint, cocoa and cinnamon. The marshmallows on top are a playful addition that brings out the youngster in anyone. -Mindie Hilton, Susanville, California
Provided by Taste of Home
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours., Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
MOCHA MINT GLAZE
This glaze goes great with chocolate cakes and other baked goods. It's fantastic on Peppermint Fudge Cake (recipe #83547)! This is posted in response to a request, and is another recipe from Eating for IBS by Heather Van Vorous.
Provided by Kree6528
Categories Dessert
Time 5m
Yield 1 cake's worth
Number Of Ingredients 5
Steps:
- Sift sugar and cocoa into medium bowl.
- Dissolve coffee in 1 Tbsp of the water or milk and add the peppermint extract.
- Gradually whisk coffee liquid into dry ingredients.
- Whisk in additional 1/2 Tbsp of water or milk if necessary.
- Use glaze immediately to top bundt cake (if glaze sits it will harden).
Nutrition Facts : Calories 266.2, Fat 1.5, SaturatedFat 0.9, Sodium 3.7, Carbohydrate 66.3, Fiber 3.6, Sugar 59.2, Protein 2.2
MOCHA TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 20 truffles
Number Of Ingredients 0
Steps:
- Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.
MATCHA GLAZE
This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Categories Dessert Sauce Milk/Cream Quick & Easy Wheat/Gluten-Free Soy Free Tree Nut Free Matcha
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, matcha, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE
I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)
Provided by Daymented
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
- Beat until smooth.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake for 1 hour- but check it after 55 minutes just in case.
- Allow to cool.
- In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
- Stir stir stir.
- If it's too thick, add another couple drops of water.
- Drizzle over turned out cake.
- Sprinkle with crushed candy canes, if you got`em.
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- To make the mocha In a saucepan, mix together the sugar and cocoa powder. Add the water and bring to a boil, stirring constantly. Remove from heat, and allow to cool. Store in an airtight container in the refrigerator.
- To make steamed milk, first heat milk in the microwave for about 30 to 45 seconds, and then airate by placing in a glass jar with a lid and shaking for 5 to 10 seconds to work in some air bubbles.
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