COFFEE AND DONUTS SHAKE
Steps:
- In a blender combine the ice cream, milk and vanilla extract and blend until smooth. Stir in the chopped chocolate and crumbled donuts with a rubber spatula. Pour into glasses and serve.
COFFEE AND DOUGHNUTS ICEBOX CAKE
Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut-laden crust. Your sweet tooth will be filled with this rich dessert!
Provided by Chef Mo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 2h30m
Yield 10
Number Of Ingredients 8
Steps:
- Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
- Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
- Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 55.3 g, Cholesterol 103 mg, Fat 31.9 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 17.3 g, Sodium 523.9 mg, Sugar 42.3 g
COFFEE AND DONUT MILKSHAKES
This recipe was inspired by a local cupcake store that blends any of their gourmet cupcake flavors with ice cream. I thought that sounded interesting, so I made this version for ZWT 9 Coffee Plantation Challenge. I used all vanilla ice cream, but using half coffee ice cream and half vanilla would work also.
Provided by Chef Jean
Categories Frozen Desserts
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender and process until smooth.
- Mix the cinnamon and sugar in a shallow dish.
- Wet the rim of the glass with a little coffee or milk and coat it in cinnamon sugar before pouring the milkshake inches.
COFFEE AND DOUGHNUTS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h45m
Yield 20 doughnuts, 8 to 10 servings
Number Of Ingredients 12
Steps:
- Combine the yeast and water in a medium bowl. Microwave the milk and butter on a low setting until the milk is warm and butter is just melted, about 45 seconds to 1 minute. Be sure not to overheat the mixture.
- In a separate bowl whisk together the egg and sugar until the sugar is dissolved. Add the warm butter and milk to the egg mixture. Whisk to combine then pour it into the yeast.
- In another bowl, mix together the flour, salt and nutmeg. With a wooden spoon, add the flour mixture to the wet ingredients. Mix until all the ingredients are smooth and well combined into soft dough 1 to 2 minutes. Cover the bowl with a kitchen towel let sit in a warm place until it doubles in size, about 1 1/2 to 2 hours.
- On a lightly floured work surface gently roll the dough into a 1/2-inch thick rectangle (about 10 by 18 inches). Cut the dough in 32 smaller rectangles, each about 1 by 1 1/2 inches. Sprinkle flour on 2 baking sheets to prevent the dough from sticking. Space the rectangles of dough about 2 inches apart on the baking sheets. Cover and let rise in a warm place until doubled in size, about 2 hours.
- Preheat the oil in fryer to 375 degrees F.
- Fry the doughnuts in the oil until golden brown, about 1 minute on each side, turning with tongs. Remove the doughnuts from the oil and place on a cooling rack, allowing some of oil to drain on a paper shopping bag or paper towels placed below rack.
- Once doughnuts have cooled to room temperature sift confectioners' sugar over the top of the doughnuts. Move the doughnuts to a serving platter and sprinkle the tops of each one with 1/4 teaspoon of espresso. Serve warm or at room temperature.
- Chef's notes: These seem like they take a while to make but, really, all of the time is spent waiting for the dough to rise.
- A great way to serve these is to place a doughnut in top of a steaming cup of fresh-brewed coffee.
"COFFEE AND DOUGHNUTS"
Categories Coffee Dairy Dessert Fry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water. When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer. Using a dough hook, mix and knead until thoroughly incorporated. Cover and refrigerate overnight.
- The next day, mix remaining yeast with warm milk. Place remaining 4 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour.
- Combine the two doughs in a mixer, using a dough hook, until completely incorporated. This may take 5-10 minutes on a low speed.
- Roll dough to desired thickness and cut into desired shape for doughnuts. Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry in 325°F oil until golden. Drain on paper towels and roll in a mixture of cinnamon and sugar. Serve immediately. Makes about 3 dozen 2-inch doughnuts.
- Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon. Add espresso extract and incorporate well. Transfer mixture to a larger bowl and place over ice.
- Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture. Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
- Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.) Top with steamed milk or whipped cream and serve with doughnuts.
COFFEE AND DONUTS TIRAMISU
This might be the most fun way to enjoy coffee and donuts! Mini powdered donuts are dipped in strong coffee, layered with creamy, sweet pudding, and sprinkled with cocoa powder, resulting in the easiest version of tiramisu ever. Serve with even more coffee-for breakfast or dessert!
Provided by NicoleMcmom
Time 8h15m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
- Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
- Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
- Cover and refrigerate, 8 hours to overnight. Serve chilled.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 23.1 g, Cholesterol 7.4 mg, Fat 14.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 222.2 mg, Sugar 16.7 g
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- Remove the dough from the can and lay it flat on a floured surface. Now fold one half over the other half. Using a donut or cookie cutter, cut out 1-1/2 to 2-inch diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or small round cutter. Arrange the donuts on the prepared baking sheet.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350°F. Working in batches, use a slotted metal spoon or spatula to carefully place the donuts into the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350°F between batches.
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