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Coffee Deserts



Coffee Bars

By: Rosina 
"Cut into large or small bars."

Servings: 36

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 teaspoons instant coffee granules
  • 1/4 cup butter
  • 1 cup white sugar
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 cup chopped almonds
  • 3 cups confectioners' sugar
  • 1/3 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
  2. Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
  3. In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
  4. Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  5. To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
  6. Frost the bars with the icing.



Coffee Shortbread

By: Dixie Terry 
"'You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering,' predicts Dixie Terry, Marion, Illinois. 'Melted chips drizzled on top make them look fancy, but they're so easy to make.'"

Servings: 30

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons instant coffee granules
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips, melted
  • 1/2 cup vanilla or white chips, melted

Directions

  1. In a mixing bowl, cream butter, sugars and coffee granules. Gradually beat in flour and salt.
  2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-in. to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 300 degrees F for 20-22 minutes or until set. Remove to wire racks to cool. Drizzle with melted chips.



Chocolate Cappuccino Cheesecake

By: Cigdem Buke Ugur 
"This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving."

Servings: 12

Ingredients

  • 1 cup chocolate cookie crumbs
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 8 (1 ounce) squares semisweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1/4 cup coffee flavored liqueur
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons coffee-flavored liqueur
  • 1 (1 ounce) square semisweet chocolate

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
  8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


Coffee Cookies

By: April Furst 
"A nice, coffee flavored cookie."

Servings: 30

Ingredients

  • 1/2 cup shortening
  • 1 egg
  • 2 tablespoons instant coffee powder
  • 2/3 cup white sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets
  3. Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.



Gunline Coffee

By:  Catwalk 16

"My Husband is in the artillery and every time he goes out to the field this is what he and the guys on his gun request. They were the ones that came up with the name for this wonderful drink. I love to bring it with us when we camp as well. We love it!"

Servings: 80

Ingredients

  • 2 cups powdered non-dairy coffee creamer
  • 1 1/2 cups instant hot chocolate mix
  • 1 1/2 cups instant coffee granules
  • 1 1/2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

  1. In a large bowl, stir together the coffee creamer, hot chocolate mix, instant coffee, sugar, nutmeg and cinnamon. Store in an airtight container at room temperature.
  2. To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee mug, and add 1 cup of boiling water. Stir until dissolved.


Chocolate Coffee Kiss

By: SILLYT 
"This is a sweet coffee drink, for all you coffee lovers who want an extra kick in your java."

Servings: 1

Ingredients

  • 3/4 fluid ounce coffee liqueur
  • 3/4 fluid ounce Irish cream liqueur
  • 1/2 fluid ounce creme de cacao liqueur
  • 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
  • 1 cup hot brewed coffee
  • 2 tablespoons whipped cream
  • 1 1/2 fluid ounces chocolate syrup
  • 1 maraschino cherry

Directions

  1. In a coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Fill mug with hot coffee. Top with a dollop of whipped cream, drizzle with chocolate syrup and garnish with a maraschino cherry.



Mini Coffee Cakes

By: Taste of Home's Fast Family Favorites 
"These moist, buttery muffins with their nutty topping are so easy to make for breakfast or brunch."

Servings: 12

Ingredients

  • 1/3 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon ground cinnamon

Directions

  1. In a mixing bowl, cream the butter and sugar. Beat in egg.
  2. Combine the flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full.
  3. Combine topping ingredients; sprinkle over batter.
  4. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.


Light Cinnamon Coffee Cake

By: Becky Wagner 
"'If you like cinnamon rolls by can't afford the preparation time or"

Servings: 16

Ingredients

  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1/4 cup egg substitute
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon melted margarine

Directions

  1. In a mixing bowl, beat milk, oil and egg substitute. Combine the dry ingredients; add to milk mixture and beat until smooth. Spoon into 8-in. square baking pan coated with nonstick cooking spray. Combine the topping ingredients; sprinkle over batter. Bake at 375 degrees F for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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