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
Yield 8 servings.
Number Of Ingredients 7
- 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 BROWNIES WITH MINT FILLED DELIGHTFULLS
Provided by Food Network
Yield 2 Dozen Brownies
Number Of Ingredients 10
- PREHEAT oven to 350°F. Line 13 x 9-inch baking pan with foil. Lightly grease. COMBINE flour, cocoa and baking soda in small bowl. MELT butter in large, microwave-safe bowl on HIGH (100%) power until melted. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee granule mixture and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels. Spread into prepared baking pan. Sprinkle remaining ½ cup DelightFulls morsels over batter. BAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack. DRIZZLE with Coffee Glaze. Allow to set slightly. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container. FOR COFFEE GLAZE: DISSOLVE ½ teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and 1 tablespoon hot water in small bowl. Stir in ½ cup powdered sugar and 1½ teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa until smooth.
- 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.
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
Yield 1 cake's worth
Number Of Ingredients 5
- 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
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