CAPPUCCINO-CHOCOLATE BITES
Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
- Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
- Bring cream to a simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours (up to overnight). Whisk to soft peaks before using.
- Transfer filling to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar.
CAPPUCCINO LOVE BITES
For this super-easy garnish, press a striped chocolate kiss into each baked cookie while it's still warm. After the chocolate softens, you can swirl it with a knife.
Provided by Annacia
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds.
- Add 1 cup sugar, baking powder, and salt.
- Beat until mixture is combined, scraping side of bowl occasionally.
- Beat in egg, liqueur, and vanilla until combined.
- Beat in as much flour as you can with the mixer.
- Stir in any remaining flour.
- If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
- Preheat oven to 350°F
- Lightly grease cookie sheets; set aside.
- Shape dough into 1-inch balls.
- Combine remaining 1/2 cup sugar and coffee crystals.
- Roll dough balls in sugar mixture.
- Place balls 2 inches apart on prepared cookie sheets.
- Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown.
- Immediately press a chocolate kiss into the center of each cookie.
- If desired, while chocolate is still warm, swirl it gently using your finger or with a knife.
- Transfer cookies to wire racks and cool completely.
- Makes 48 cookies.
Nutrition Facts : Calories 86.5, Fat 4.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 21.3, Carbohydrate 10.9, Fiber 0.2, Sugar 6.4, Protein 0.8
CAPPUCCINO-CHOCOLATE BITES
Steps:
- Whisk flour, expresso, and salt in a bowl, set aside. Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment, mix on med-high speed until pale and fluffy. Mix in vanilla. Reduce speed to med-low. Add flour mixture; mix utnil dough comes together. Shape into a disk and wrap in plastic. Refrigerate 30 minutes. Preheat oven to 350. Let dough stand at room temp. 10 minutes. Roll between 2 sheets of parchment to 1/8 inch thick. Cut out rounds with 1 1/8 in cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps, cut out. Freeze 10 minutes. Bake until set but not borwned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks, cool completely. Bring cream to simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours, up to overnight. Whisk to soft peaks before using. Transfer filling to a pastry bag, fitted wiht a 1/4 inch plain round tip. Pipe about 1 tsp filling onto bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar. Cookies are best eaten day of, but can be refrigerated in an airtight container up to 1 day.
CAPPUCCINO-CHOCOLATE CUPCAKES
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h5m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
- Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.
Nutrition Facts : Calories 249 g, Fat 12 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g
CAPPUCCINO-CHOCOLATE BITES
Steps:
- Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
- Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
- Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day.
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