Posted by bettyboop50 at recipegoldmine.com May 28, 2001

Source: Barbara Nowakowski

Coffee and chocolate have a natural affinity, and this recipe for eggless, coffee-flavored cookies capitalizes on the mutual attraction. Because these cookies don’t spread, they’re a good choice when you need a lot of small, bite-sized cookies.

2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted (sweet) butter
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
12 ounces (2 cups) semi-sweet chocolate chips
1 cup chopped pecans or walnuts

Preheat the oven to 350 degrees F.

Sift together the flour, baking powder, and salt; set aside.

In a large mixing bowl, cream together the butter and brown sugar. Blend in the vanilla and coffee granules. Add the sifted ingredients to the creamed mixture and blend well. Stir in the chocolate and the nuts.

Drop by teaspoonsful onto lightly buttered baking sheets, spacing well apart. Bake at 350 degrees F for 8 to 10 minutes, or until cookies are lightly browned. Cool slightly before removing from baking trays.

Makes 5 dozen.

1/2 cup (1stick) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 tablespoons instant espresso powder
2 tablespoons Kahl?a or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, shaking out excess flour.

In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool chocolate mixture to lukewarm.

In a large bowl with an electric mixer, beat together eggs, sugar, vanilla extract, espresso powder and Kahl?a until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder and salt and beat into batter just until blended well.

Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven for 30 to 35 minutes or until a wooden pick comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares.

Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, for five days.

1 3/4 cups packed light brown sugar
1/4 cup Sunsweet Lighter Bake
2 tablespoons vegetable oil
1 1/2 to 2 tablespoons instant espresso or instant coffee granules
1 tablespoon vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
2 tablespoons baking powder
1/8 teaspoon salt
3/4 cup reduced-fat or regular semisweet chocolate pieces
1/2 cup coarsely chopped hazelnuts or walnuts, toasted (optional)
Espresso Glaze

Coat 13 x 9-inch baking pan with cooking spray; set aside.

In medium saucepan, combine sugar, Lighter Bake and oil. Stir over low heat until blended. Remove from heat; stir in espresso and vanilla extract. Pour into medium bowl and cool to lukewarm. With electric mixer, beat in egg whites and egg. Combine flour, baking powder and salt. Gradually beat into Lighter Bake mixture. Stir in chocolate pieces and nuts. Spread batter in pan. Bake in preheated 350 degree F oven for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool; cut into 32 bars. Drizzle with Espresso Glaze.

Espresso Glaze
1/2 cup sifted confectioners’ sugar
1 teaspoon unsweetened cocoa powder
4 to 6 teaspoons coffee-flavored liqueur
    or brewed espresso or strong coffee

Combine confectioners’ sugar and cocoa powder. Stir in liqueur, espresso or coffee to make glaze of drizzling consistency.

1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder
1/2 cup evaporated skimmed milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed dark brown sugar
3 tablespoons unsweetened cocoa
2 teaspoons instant espresso powder
1 cup boiling water

Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla extract; add to dry ingredients and stir. Spoon into an 8-inch square pan. Combine brown sugar, cocoa and espresso powder. sprinkle over batter. Pour water over batter (do not stir). Bake at 350 degrees F for 30 minutes or until cake springs back when touched.

Serve warm.

Brownies
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
6 ounces high quality bittersweet chocolate*
1/2 cup unsalted butter, cut into pieces
2/3 cup granulated sugar
3/4 teaspoon pure vanilla extract
2 large eggs (at room temperature)

Position a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and set aside.

Place flour, baking powder, salt and, if desired, cinnamon in a bowl and stir with a whisk to combine; reserve. Melt chocolate and butter together in the top of a double boiler over hot water or in a bowl in the microwave. When melted, stir to blend. Add the sugar and mix well, using a small whisk (it is not necessary to pour the chocolate mixture into a bowl). Add vanilla extract and eggs, one at a time, stirring after each addition until the mixture is smooth. After the eggs are added, the chocolate may look grainy, but it will smooth as you stir it. Blend in reserved dry ingredients. Set aside while you prepare the cheesecake.

Cheesecake
1 1/2 teaspoons instant espresso powder
1 tablespoon boiling water
8 ounces cream cheese (at room temperature)
2/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs (at room temperature)
1 tablespoon all-purpose flour

Dissolve espresso powder in boiling water. Set aside to cool. Beat cream cheese in a mixer, with a paddle if available, until it is very creamy. Add sugar and vanilla extract and beat until the sugar dissolves, about 3 minutes. Blend in the espresso. Beat in the eggs one at a time. Beat at medium speed for 1 minute. On low speed, add the flour and beat just until blended.

The brownie batter will have thickened a bit while sitting, so give it a turn with a rubber spatula. Pour three-quarters of the batter into the prepared pan, spreading it evenly with the spatula. Pour over all of the cheesecake batter; it will spread by itself. Scatter teaspoonsful of the remaining brownie batter over the cheesecake. Create a swirl pattern by dipping a table knife halfway into the batters and drawing it back and forth across the pan. Don’t disturb the bottom layer and don’t go across the pan more than once.

Bake for 30 to 35 minutes, until the top is lightly browned and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a rack for 10 minutes. When the brownies reach room temperature, cover and place in the refrigerator to chill. Serve cold.

Serve this over ice cream.

1/3 cup strong coffee
2 (1 ounce) squares unsweetened chocolate
1/2 cup granulated sugar
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract

In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla extract.

Yields 1 cup.

7 ounces Swiss dark chocolate, such as Lindt
    Excellence, coarsely chopped
10 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened alkalized cocoa powder, such
    as Hershey?s European Style or Droste
2 teaspoons instant espresso powder, such as
    Medaglia d?Oro
Pinch of salt
6 large eggs (at room temperature)
1 1/2 cups granulated sugar

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 15 1/2 x 1 1/2-inch jellyroll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhang underneath the pan. Butter the bottom and sides of the foil-lined pan.

In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Transfer the melted chocolate mixture to a small bowl; stir in the vanilla extract. Let the chocolate mixture cool for 10 to 15 minutes, until tepid.

Meanwhile, sift together the flour, cocoa, espresso powder and salt and set aside.

In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat the eggs at high speed until frothy. While continuing to beat, add the sugar in a steady stream. Continue beating 3 to 5 minutes, or until the mixture is pale yellow and forms a thin ribbon when the wire whip is lifted. Add the chocolate mixture and mix until blended. Using a rubber spatula, scrape down the side of the bowl. With a rubber spatula or a large balloon whisk, gently fold the sifted flour mixture into the egg mixture one-third at a time, until just combined.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the brownies for 20 to 25 minutes, or until a wooden pick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Do not overbake the brownies.

Cool the brownies in the pan set on a wire rack for 20 minutes. Invert the brownies onto a cutting board lined with parchment paper. Remove the pan and carefully peel off the foil. Place the cutting board in the freezer and freeze the brownies for 45 minutes.

Chocolate Kahl?a Icing
4 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups heavy cream
1/4 cup light corn syrup
4 tablespoons unsalted butter, softened
2 tablespoons Kahl?a liqueur
1 teaspoon vanilla extract
3 cups confectioners? sugar

Melt the chocolates. Transfer the melted chocolate to a large bowl and set aside. In a medium saucepan, combine the heavy cream, corn syrup and butter. Cook over medium-low heat, stirring constantly with a wooden spoon, until the butter melts and the mixture comes to a boil. Remove the pan from the heat; stir in the Kahl?a and vanilla extract. Sift the confectioners’ sugar over the mixture; using a wire whisk, blend in the sugar until smooth. Stir the cream mixture into the chocolate mixture, whisking until the mixture is homogeneous. Cover the surface of the Chocolate Kahl?a Icing with plastic wrap and set aside at room temperature.

Remove the cutting board from the freezer. Place the confectioners’ sugar in a tall plastic container. Dip various shaped jelly cutters into the confectioners’ sugar, coating the entire inside of the cutter; tap out the excess on the insides of the container. Cut out 45 pairs of espresso brownies, dipping and tapping before each cut. If the design points of the cutters become clogged with brownie, use a wooden pick to dislodge. Discard or snack on the brownie trimmings.

Stack each pair of brownies crust-side-down. Remove one heaping tablespoon of the chocolate Kahl?a icing and place it in a small cup. Using a small artist’s paintbrush, spread some of the icing, acting as glue, between the pairs, so that they stick together, to form two layers. Arrange the stacked brownies on a wire rack and place the rack in the freezer for 5 minutes.

Remove the wire rack from the freezer. Set the wire rack over a baking sheet to catch the excess icing. Using a small ladle, ladle the icing over the top of each brownie, and using a small metal offset spatula, smooth the icing around the sides. Put the wire rack with the iced espresso brownies in the freezer and freeze for 45 minutes, or until the icing is set. Decorate the tops of the iced espresso brownies with melted white chocolate, raspberries or decors, if desired. Store the iced espresso brownies in an airtight container in the refrigerator for up to five days.

1 pound jumbo lump crab meat
Salt and pepper, to taste
Bacon fat (for frying)
1 envelope barbecue mix for chicken
2 teaspoons seafood seasoning
1/4 cup self-rising flour

Mix crab meat, salt and pepper together and pat mixture into cakes.

Mix flour, barbecue mix and seafood seasoning together. Coat crab cakes with flour mixture and fry in bacon fat until brown.

Serves 8.

1 cup granulated sugar
1/4 cup water
2 tablespoons espresso beans, crushed with a rolling pin or
    chopped in a food processor to medium-fine crumbs
2 tablespoons butter
Pinch salt

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 the ice cream.

NOTES:
When you add the crushed coffee beans to hot caramel, the caramel will foam and spurt. Just keep swirling the pan until the caramel turns brown.

Tilting the baking sheet while the brittle is hot encourages it to spread. Use a metal spatula to spread it even thinner for a more delicate crunch.

Source: Rowland Coffee Roasters

2 cups brewed espresso (or 2 cups very strong coffee)
1/2 cup chocolate syrup
6 tablespoons granulated sugar *
2 teaspoons vanilla extract
6 tablespoons milk

* Because granulated sugar may not dissolve easily in frozen pops, substitute liquid sugar (available at grocery stores) for uniform sweetness.

Combine all ingredients in a pitcher. Pour into 8 pop molds. Insert sticks and freeze for 3 to 4 hours or until solid.

Makes 8 servings.

Mexican Mocha Pops
To mixture, add 2 tablespoons Kahlua and 1/4 teaspoon cinnamon.

Raspberry Mocha Pops
Blend mixture with 1 cup raspberry sorbet until smooth. Drop 3 fresh or frozen raspberries into mold, then add mocha mixture.

Orange Mocha Pops
Omit milk and vanilla extract. Add 1/2 cup frozen orange juice concentrate. Blend mixture and pour into molds.

Coco-Mocha Pops
Replace milk with coconut milk. Sprinkle toasted, shredded coconut into molds before pouring in the mixture.

Thai Mocha Pops
Replace sugar and milk with 6 tablespoons sweetened condensed milk.

Approximate values per serving: 87 calories, 1 g fat, 2 mg chol, 1 g protein, 21 g carbo, 0 fiber, 25 mg sod, 5% calories from fat