Chocolate Orange Cafe
Squeeze the juice from one half a medium sized orange into a large coffee cup. Then add several squares of semi-sweet chocolate and pour dark roast coffee over top. Stir well to melt chocolate. Can also use two shots of espresso and rest of cup dark roast coffee.
Cafe Au Lait Pudding
This super-easy recipe rounds out the recipes for this summer. You can create this in just a few minutes without forsaking your tan.
Ingredients: (Makes enough for 2-3 people)
- 1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
- 1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
- 3 ½ cups of milk.
- 1 cup of drip coffee, chilled. (Any house blend will do, just don't use a flavored coffee.)
- Whipped cream in a can for garnish.
- Three bowls, and serving dishes for the pudding.
Directions:
Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Discard the remainder of the coffee (or drink it).
Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.
Brazilian Coffee Cookies
Ingredients
- 1/3 cup shortening
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons instant coffee powder
Directions
Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
Makes 4 dozen
Coffee Punch
(Many thanks to Onosquanna for this cool Summer treat)
Ingredients
- 1 quart coffee-flavored ice cream
- 1 12 oz can of chilled ginger ale
- 1 12 oz can of chilled cream soda
Directions
Place ice cream in a punch bowl; stir to soften slightly. Slowly pour carbonated beverages down side of bowl, stirring into ice cream..
Makes 8 to 10 servings
Coffee Bake
(Thanks to Jenlbre for the clever tip)
Always remember to use coffee instead of water when making a chocolate cake from a mix. If using instant coffee, then add 1 1/2 tablespoons dry instant coffee to the mix and use the required amount of water. The coffee intensifies the flavor of the chocolate.
