CAPPUCCINO CUPS
Steps:
- Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
- To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper. Allow the chocolate to harden.
- Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
- Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
- 1/4 cup water
- 1 1/2 tablespoons corn syrup
- 2/3 cup sugar
- 1/2 cup heavy cream
- 2 tablespoons Cognac
- Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
- 1/2 cup heavy cream
- 1 tablespoon instant coffee
- 1 cup chopped white chocolate
- 1 tablespoon coffee liqueur
- 1/2 teaspoon coffee extract
- Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
- 1/2 cup heavy cream
- 3/4 cup chopped white chocolate
- Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.
CAPPUCCINO COOKIE BAR
A sweet and addicting chocolate treat!
Provided by BIGGUYCRAIG
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
- Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 22 g, Cholesterol 32.3 mg, Fat 17.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.1 g, Sodium 90.5 mg, Sugar 14.3 g
CAPPUCCINO COOKIE BALLS
Made with cream cheese, crushed OREO Cookies and instant coffee, these white chocolate-dipped Cappuccino Cookie Balls are sure to please the coffee lovers on your gift list.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 48 servings, 1 cookie ball each
Number Of Ingredients 6
Steps:
- Add 1 tsp. coffee granules to water in medium bowl; stir until dissolved. Add cream cheese, cookie crumbs and 1-1/2 tsp. cinnamon; mix well. Shape into 48 (1-inch) balls.
- Crush remaining coffee granules with back of spoon; stir into melted chocolate.
- Dip cookie balls into melted chocolate mixture, turning to completely coat each ball; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cinnamon.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.7722 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CAPPUCCINO CHIP COOKIES
Yummy chocolatey, cinnamony and coffee flavored cookies! A favorite of mine from Completely Cookies. Prep time includes an hour for chilling dough.
Provided by ReeLani
Categories Drop Cookies
Time 1h45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- In a medium bowl stir together flour, baking powder, salt and cinnamon.
- In a large bowl cream together butter and sugars until combined.
- Stir in the egg.
- In a small bowl mix espresso powder and vanilla until dissolved.
- Stir espresso mixture into butter mixture until combined.
- Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 375.
- Grease 2 baking sheets.
- Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.
- Leave about 2" between rounds.
- Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
- Cool on baking sheet a few minutes then remove to a wire rack and cool completely.
Nutrition Facts : Calories 1612, Fat 94.3, SaturatedFat 47.2, Cholesterol 227.8, Sodium 304.1, Carbohydrate 188.9, Fiber 9.5, Sugar 117.1, Protein 20
CAFFEINE-BUZZ CAPPUCCINO COOKIES
Found in a King Arthur Flour catalog. King Arthur makes cappuccino chips, as does Guittard and cinnamon chips are made by Hershey's (at least that I've found). These cookies are packed full of chips, especially if you use all three varieties. Posted on: Aug 26, 2005
Provided by flower7
Categories Drop Cookies
Time 35m
Yield 45 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Place soft, partially melted butter in a large mixing bowl.
- Add the sugar, salt, espresso powder, and vanilla and stir well.
- Add the egg and stir well again.
- Add the baking soda and flour and mix until well blended.
- Stir in all the chips.
- Scoop out rounded tablespoons of dough onto lightly greased or parchment paper covered baking sheets.
- Bake for 10 to 14 minutes, until bottoms are lightly browned (tops should not darken).
- Remove from oven and let rest on pan for 5 minutes then slide onto a wire rack to cool completely.
Nutrition Facts : Calories 89.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 15, Sodium 105.2, Carbohydrate 11.9, Fiber 0.2, Sugar 6, Protein 1
CAPPUCCINO COOKIES
Coffee lovers will really enjoy these tender bites with the two hits of coffee flavor...in the cookie and the glaze.-Heather Rotunda, Saint Cloud, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.
Nutrition Facts : Calories 127 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 66mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CAPPUCCINO COOKIES
These yummy cooffee treats come from a German cookbook, called "Baked Goods" and really are something special for your cookie tray. You can choose to make other shapes (I tried crescents), but since the cookies spread a lot, I find the balls work best. Please note: Prep time does not include 1 hour chilling time
Provided by Lalaloula
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Dissolve cappuccino powder in hot water. Let cool slightly.
- In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
- Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
- Chill for 1 hour.
- Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
- Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
- Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
- Let dry and enjoy! :).
SPICED CAPPUCCINO KISS COOKIES
This recipe combines two of my favorite flavors: coffee and cinnamon. You can always find them on my holiday treat trays. -Cynthia Messenger, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Beat butter, brown sugar and 1/4 cup sugar until light and fluffy. Beat in egg, espresso powder and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Mix cinnamon and remaining sugar. Shape dough into twenty-four 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Immediately top with chocolate kisses, pressing lightly. Cool slightly on pans before removing to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 46mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MARTHA'S CAPPUCCINO-CHOCOLATE SANDWICH COOKIES
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 9
Steps:
- In a small saucepan, bring heavy cream to a simmer. Pour over milk chocolate in a bowl; stir until smooth. Press plastic wrap directly onto surface; refrigerate at least 4 hours or up to overnight.
- Meanwhile, whisk together flour, espresso, and salt in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Turn out dough onto a sheet of plastic wrap, shape into a disk and tightly wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll out between sheets of parchment until 1/8 inch thick. Using a 2-inch cookie cutter, cut out rounds; transfer to parchment-lined baking sheets about 1/2 inch apart. Reroll scraps to cut out more cookies. Freeze 10 minutes.
- Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks to cool completely.
- Meanwhile, whisk the chilled heavy cream mixture until soft peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 2 teaspoons on bottoms of half the cookies; sandwich with remaining cookies. Drizzle melted dark chocolate over cookies in a crosshatch pattern, if desired. Cookies can be refrigerated in a single layer in an airtight container up to 1 day.
CHOCOLATE CAPPUCCINO COOKIES
These chocolaty cookies have a mild coffee flavor that makes them a hit with whoever tries them.-Eleanor Senske, Rock Island, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 1g protein.
CAPPUCCINO
Make your favourite morning coffee from scratch - it's easy with the right equipment. We love a creamy cappuccino topped with a sprinkling of cocoa powder
Provided by Kane Statton
Categories Drink
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.
Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CAPPUCCINO CHIP COOKIES
My teenaged daughter loves these cookies! Cappuccino chips available from King Arthur Flour Catalog.
Provided by cookieswap
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375F degrees.
- Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
- Add butter, egg, and vanilla.
- Mix until all is blended.
- Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
- Bake for 12 to 15 minutes.
- Cool 5 minutes on baking sheet.
- Remove to racks to finish cooling.
Nutrition Facts : Calories 86.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 106.8, Carbohydrate 11.6, Fiber 0.2, Sugar 6.5, Protein 1
CAPPUCCINO WALNUT COOKIES
Provided by Nigella Lawson
Categories quick, dessert, side dish
Time 30m
Yield 14 large cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper.
- With an electric mixer or by hand, cream together the butter, sugar and light brown sugar. Beat in the corn syrup and vinegar, then the egg and vanilla; mixture may appear slightly lumpy. Add salt, baking soda and flour, and mix until smooth. Add cappuccino chips and walnuts, and fold in well.
- Using a cookie scoop or a spoon, scoop up 2 tablespoons of dough at a time, and shape into mounds about 2 inches apart on baking sheet. (Dough will probably have to be baked in 2 batches.) Bake each batch, turning sheet halfway through cooking. For chewy cookies, bake till lightly bronzed but still soft at center, about 10 minutes; for crisper cookies, bake 2 minutes longer.
- Cool cookies on baking sheet 3 to 5 minutes before transferring carefully to a wire rack to finish cooling. Store in an airtight container.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 87 milligrams, Sugar 15 grams, TransFat 0 grams
WHITE CHOCOLATE-CAPPUCCINO COOKIES
These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.
Nutrition Facts : Calories 97 calories, Fat 5g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CAPPUCCINO FLATS
These coffee-flavored cookies are so delicious they make my own kitchen seen like a gourmet bakery!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter, shortening and sugars until light and fluffy. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate until blended. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 191 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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