Ultimate Chocolate-Cappuccino Cookie Cups

Prep Time: 45 Minutes / Total Time: 1 Hour 15 Minutes / Makes: About 3 dozen cookies

Ingredients:

• 2 tablespoons cappuccino-flavored instant coffee mix
• 1 tablespoon water
• 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk or chocolate chip cookie mix
• 3 tablespoons vegetable oil
• 1 egg
• 1 container Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon coffee-flavored liqueur
• 1 cup frozen (thawed) whipped topping
• 36 chocolate-covered espresso beans

Directions:

1. Heat oven to 375 degrees F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
2. Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
3. In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.

Did You Know?

This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Variation

If you don’t have a decorating bag and tip, just put the frosting mixture in a resealable food-storage plastic bag. Snip off a corner, and squeeze the frosting into each baked cookie cup.

Do-Ahead

You can bake the cookies, wrap tightly and store in the freezer for up to 2 months. They’ll be ready to frost whenever you need them.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 170
  • (Calories from Fat 60),

• Total Fat 7g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1g),
• Cholesterol 5mg;
• Sodium 85mg;
• Total Carbohydrate 27g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 0g;

Sour Cream Coffee Cake Recipe

16 Servings / Prep: 40 min. Bake: 45 min. + cooling

Ingredients:

• 2/3 cup chopped pecans
• 2 tablespoons brown sugar
• 1-1/2 teaspoons ground cinnamon

Batter:

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces) sour cream
• Confectioners’ sugar

Directions:

1. In a small bowl, combine the pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
2. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
3. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pan to a wire rack to cool completely. Sprinkle with confectioners’ sugar. Yield: 16 servings.

Nutrition Facts: 1 slice equals 333 calories, 18 g fat (9 g saturated fat), 66 mg cholesterol, 177 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Banana Espresso Scones

Ingredients:

• 1 cup white whole wheat flour
• 1 cup old-fashion rolled oats
• 1/3 cup oat bran
• 1/4 cup light brown sugar, packed
• 1 tsp cinnamon
• 1/2 tsp espresso powder
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
• 1 cup ripe bananas, mashed
• 2/3 cup half-and-half

Topping:

• 2 tsp milk
• 2 Tbsp rolled oats
• 1 Tbsp brown sugar
• 1/2 tsp espresso powder
• 2 Tbsp mini chocolate chips

Icing:

• 1 cup confectioners’ sugar
• 1 tbsp milk

Ingredients:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, stir together the flour, rolled oats, oat bran, brown sugar, cinnamon, espresso powder, baking powder, and salt. Using a pastry blender cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour mashed bananas and half-and-half over the dry ingredients are moistened.
3. Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick. Either cut into rounds or cut into wedges. Place the rounds 1-inch apaprt on the prepared pan.
4. To top the rounds, mix together the rolled oats, brown sugar, espresso powder and mini chocolate chips. Brush them with the milk and sprinkle with the oat mixture.
5. Bake until golden brown, 10 to 15 minutes. Transfer to a rack to cool slightly.
6. For frosting, mix together confectioners’ sugar and milk until it comes to a drizzling mixture. Drizzle over cooled scones.

Cafe Au Lait Cake (Gluten Free)

Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!

Prep Time: 30 Min / Total Time: 3 Hr 30 Min / Makes: 10 Servings

Ingredients:

Cake:

• 1 tablespoons instant espresso coffee powder or granules 
• 1 cup water
• 1 box Betty Crocker Gluten Free devil’s food cake mix
• 1/2 cup butter, softened
• 3 eggs

Frosting:

• 2 tablespoons instant espresso coffee powder or granules
• 1 tablespoon cool water
• 1 cup Betty Crocker Whipped milk chocolate frosting
• 1 1/2 cups frozen (thawed) whipped topping

Garnish:

• Chocolate-covered espresso beans, if desired

Directions:

1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
2. Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
3. Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cool rack. Cool completely, about 1 hour.
4. Dissolve 2 tablespoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
5. Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

Did You Know? If this cake is served just after chilling, the espresso flavor will be mild. The flavor develops more fully as it continues to chill, and if served the next day, the flavor will be stronger.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)

• Calories 370 
  • (Calories from Fat 160);

• Total Fat 17g
  • (Saturated Fat 10g,
  • Trans Fat 1g);
• Cholesterol 90mg;
• Sodium 370mg;
• Total Carbohydrate 51g
  • (Dietary Fiber 1g,
  • Sugars 31g);
• Protein 3g;

Cappuccino Bars

Makes 12 bars

Ingredients:

For Bars: 

• 1/3 cup raisins
• 1/2 cup hot strong black coffee
• 10 ounces graham crackers
• 1/2 cup mini-marshmallows
• 8 ounces semisweet chocolate
• 1/4 cup butter

For Topping:

• 8 ounces low fat cream cheese
• 2 tablespoons butter
• 1/8 tablespoon vanilla extract
• 1 cup splenda granular or confectioners’ sugar
• Cocoa powder for dusting

Directions:

1. Lightly grease an 8x8 inch square pan. Soak the raisins in the hot coffee for 5 minutes. Break the graham crackers into small pieces and place in a bowl with the marshmallows. Add in the coffee and soaked raisins.
2. Melt the chocolate and butter in the microwave or in a bowl set over hot water. Add to the graham cracker mixture and stir until well coated. Press the mixture into the prepared pan and chill in the fridge until firm.
3. To make the topping, cream the butter, splenda, and cream cheese in a bowl until well mixed. Stir on the vanilla extract. Spread over graham cracker base. Lightly dust top with cocoa powder and store covered in the fridge.

Chocolate-Espresso Cream Pie

Prep: 40 mins / Total: 8 hr

Ingredients:

For Crust

• 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Navisco Famous Chocolate Wafers)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

For Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 1/2 tablespoons instant espresso powder
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces unsweetened chocolate, melted
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla

For Topping

• 3/4 cup chilled heavy cream
• 1 tablespoon instant espresso powder
• 1 tablespoon sugar

Directions:

Make Crust:

1. Put oven rack in middle position and preheat oven to 350 degrees F.
2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make Filling:

1. Whisk together sugar, cornstarch, espresso powder, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Remove from heat, then whisk in chocolates, butter, and vanilla. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Make Topping:

1. Just before serving, beat cream with espresso powder and sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

About this Recipe:

A silky chocolate icebox pie is a perfect finish after heavy holiday meals. The espresso powder lends flavor and keeps things from getting too sweet.

Deep Dark Mocha Torte

Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.

Prep: 50 minutes / Total: 2 hr 4 mins / Makes: 12 to 16 servings

Ingredients:

Torte:

• 1 box Betty Crocker SuperMoist chocolate fudge cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1/3 cup granulated sugar
• 1/3 cup rum or water
• 1 1/4 teaspoons instant espresso coffee granules

Filling:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 to 3 teaspoons milk

Ganache:

• 1 1/2 cups semisweet chocolate chips
• 6 tablespoons butter (do not use margarine)
• 1/3 cup whipping cream

Directions:

1. Heat oven to 350 degrees F. (325 degrees F dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. Make and cool cakes as directed on box for 8- or 9-inch round pans.
2. Meanwhile, in 1 -quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
3. In medium heat, beat all filling ingredients on low speed just until blended, adding enough milk for spending consistency; set aside.
4. In 1-quart saucepan, heat all ganache  ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
5. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 teaspoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

Special Touch: Garnish cake by piping on sweetened whipped cream and adding chocolate-covered coffee beans.

Success: If ganache becomes too thick to spread, let it stand at room temperature a few minutes and stir to soften.

Nutritional Information:

1 Serving (1 Serving)

• Calories 660
  • (Calories from Fat 370),

• Total Fat 41g
  • (Saturated Fat 20g,
  • Trans Fat 1g),
• Cholesterol 115mg;
• Sodium 510mg;
• Total Carbohydrate 65g
  • (Dietary Fiber 2g,
  • Sugars 48g),
• Protein 8g;

Mocha Custards

Cook: 30 mins / Servings: 6

You shouldn’t have to deny yourself dessert when you’re on a diet, and a sweet cup of this light, chocolatey custard helps you enjoy yourself while watching your calorie intake. A few crystals of instant coffee and powdered cocoa add beloved mocha flavor and create a sweet treat that you’re sure to love. Serve chilled and topped off with a dollop of whipped cream.

Ingredients:

• 2-1/4 cups fat-free milk
• 1/3 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon instant coffee crystals
• 3/4 cup refrigerated or frozen egg product, thawed
• 1-1/2 teaspoons vanilla
• Frozen light whipped dessert topping, thawed (optional)
• Coffee beans (optional)

Directions:

1. In a medium saucepan combine milk, sugar, cocoa powder, and coffee crystals. Cook and stir over medium-low heat just until cocoa and coffee are dissolved.
2. In a medium mixing bowl gradually whisk hot mixture into egg product. Stir in vanilla. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place baking dish on oven rack. Divide egg mixture among custard cups. Carefully pour boiling water into the baking dish around the custard cups into the baking dish to a depth of 1 inch.
3. Bake in a 350 degree oven for 30 to 35 minutes or until a knife inserted near the center comes out clean. Remove cups from water. Cool on wire rack to room temperature. Cover and chill for 2 to 24 hours. If desired, garnish with dessert topping and coffee beans. Makes: 6 servings.

Jamaican Coffee Brownies with Pecans

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

Makes 15

ingredients:

• nonstick vegetable oil spray
• 2 cups sugar
• 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons finely ground Jamaican Blue Mountain coffee beans
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 cup pecan pieces

-

• 1 cup bittersweet or semisweet chocolate chips (6 ounces)
• 6 tablespoons freshly brewed Jamaican Blue Mountain coffee

-

• 30 thin strips crystallized ginger

Preparation:

1. Preheat oven to 350 degrees F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if nexessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
2. Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
3. Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. DO AHEAD can be made 1 day ahead. cover; let stand at room temperature.
4. Cut brownies into 15 squares. Top each with 2 ginger strips.

Mocha Latte Angel Cake

Love your latte? Try this latte-flavored angel food cake topped with a creamy mocha topping and chocolate sprinkles. From eatbetteramerica.

Prep: 15 min / Start to Finish: 2 hr / Makes: 12 servings

Ingredients:

Cake:

• 1 box (1 lb) white angel food cake mix
• 1 1/4 cups cold coffee
• 1 tablespoon unsweetened baking cocoa
• 1 tablespoon chocolate candy sprinkles

Mocha Topping:

• 1 envelope whipped topping mix (from 2.8-oz package)
• 1/2 cup cold fat-free (skim) milk
• 1 1/2 teaspoons vanilla
• 2 tablespoons powdered sugar
• 2 teaspoons unsweetened baking cocoa

Preparation:

1. Move oven rack to middle postition (remove other racks). Heat oven to 350 degrees F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
2. Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry  and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
3. Make topping mix as directed on package, using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
4. Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Nutritional Information:

1 Serving: Calories 170 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg;Sodium 330mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 27g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 0% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0Vegetable Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.