3-MINUTE MOCHACCINO
The perfect blend of coffee and chocolate - a woman's best friends. This delectable treat is a quick, indulgent fix for all your chocolate and coffee cravings. Play with the ingredient ratios to personalize your beverage. Below is the mix I like best. Enjoy!
Provided by sierra-alegria
Categories Drinks Recipes Coffee Drinks Recipes Mocha Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
- Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.9 g, Cholesterol 14.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 3.4 g, Sodium 94.2 mg, Sugar 31.6 g
MOCHACCINO BISCOTTI DUNKERS
Perhaps my favorite biscotti recipe; crisp chocolatey goodness with a hint of espresso, while being relatively low-fat to boot! Easily lasts for a month in an airtight container, and tastes best as a dessert or a breakfast goodie dipped in coffe. For lactose-free variations, select semi sweet chocolate that is made without milk, such as ghiradelli or valrhona. *TIME INCLUDES REFRIDGERATION* Taken from "Chocolate Chip Cookies" by Dede Wilson (all chocoholics must own this book).
Provided by Oenophilly
Categories Breakfast
Time 1h25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION.
- Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
- Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
- Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
- Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
- FIRST BAKING.
- Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
- Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
- On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
- Place the logs onto the prepared cookie sheets and dust with the topping.
- Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
- SECOND BAKING.
- Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick). If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key).
- Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
- Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest).
- Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.
BROWNIE ALPINE BISCOTTI
"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better.
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 2 1/2 dozen
Number Of Ingredients 9
Steps:
- In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.
- Divide dough into thirds. On a greased baking sheet, shape each portion into a 7 inch. x 3-1/2 inch rectangle.
- Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
- Move to a cutting board and cut diagonally with a serrated knife into 3/4 inch slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm.
- Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with white or dark chocolate. Let stand until chocolate is completely set. Store in an airtight container.
CHICKEN CELESTE!
This is a yummy recipe and is low-fat to boot! I like to serve it over rice. The recipe calls for a few skinless chicken breasts. I prefer to cut them into halves or even thirds before I begin. I hope you enjoy it!
Provided by YardTime
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour, salt, pepper, and paprika in a 1 gallon ziploc bag. Add the skinless chicken breasts (cut in smaller pieces if you prefer), close the bag securely and shake well until the chicken breasts are well dusted.
- Heat up the oil in a skillet and then brown the chicken breasts on both sides.
- Add the onion, sherry, and water and let it simmer, covered, for about an hour or until tender.
- Remove the chicken and add the mayonnaise and yogurt to the liquid in the skillet and stir until smooth. Add the parsley and any additional seasonings you prefer.
- Pour over chicken and enjoy!
BROWN RICE BISCOTTI LOW FAT
Make and share this Brown Rice Biscotti Low Fat recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 50m
Yield 4 inch biscotti, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine flours, sugar, and powder mix well.
- Add all remaining ingredients, and mix just until batter holds together.
- Shape into two logs about 6 inches by four, patting down slightly square.
- Place on parchment and baking sheet.
- Bake 350 degrees for 16 minutes, until light brown and firm on top.
- Remove and cool for 15 minutes.
- Take serrated knife and cut into slices diagonally.
- Place cut side down back onto parchment pan and bake at reduced heat of 325 degrees for 9 minutes.
- Remove and turn cookies over.
- Place back in oven for another 10 minutes.
- Remove to wire rack when lightly browned toasted on each side.
- Store when cool airtight container.
Nutrition Facts : Calories 71.6, Fat 0.6, SaturatedFat 0.1, Sodium 77.3, Carbohydrate 15.3, Fiber 0.8, Sugar 6.7, Protein 1.7
BEEFY ITALIAN DUNKERS
Make and share this Beefy Italian Dunkers recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Brown ground beef in skillet, stirring until no pink remains.
- Drain fat.
- Combine ground beef, spaghetti sauce and seasoning in saucepan or 2 quart microwave dish.
- Heat on top of stove or in microwave until sauce simmers.
- Place 1/2 cup of meat sauce in dish and serve with breadsticks or Cheese Bread.
CHILLY MOCHACCINO
Make and share this Chilly Mochaccino recipe from Food.com.
Provided by Derf2440
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine coffee and boiling water in blender.
- Blend until dissolved.
- Pour in chocolate milk and ice cubes.
- Blend until smooth.
- Pour into tall glasses.
Nutrition Facts : Calories 209.9, Fat 8.5, SaturatedFat 5.3, Cholesterol 30, Sodium 151.9, Carbohydrate 26.3, Fiber 2, Sugar 23.9, Protein 8.1
THE BEST BUTTER MOCHI
Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.
Provided by AsianHawaiiGirl
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
- Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
- Whisk eggs and vanilla extract together in a small bowl.
- Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
- Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
- Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g
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