Does anyone know any cappacino recipes?!
Answers: Does anyone know any that include coffee mix? Thanks! :) ?
----->Chocolate Cappuccino Cheesecake
Submitted by: Cigdem Buke Ugur
Rated: 5 out of 5 by 111 members
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 4 Hours
Yields: 12 servings
"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."
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.
----->Cappuccino Cooler
Submitted by: Susan
Rated: 4 out of 5 by 24 members
Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 4 servings
"The combination of coffee, chocolate ice cream, chocolate syrup and whipped cream makes this a perfect pick-me-up drink!"
INGREDIENTS:
1 1/2 cups cold coffee
1 1/2 cups chocolate ice cream
1/4 cup chocolate syrup crushed ice
1 cup whipped cream
DIRECTIONS:
1. In a blender, combine coffee, ice cream and chocolate syrup. Blend until smooth. Pour over crushed ice. Garnish with a dollop of whipped cream and serve.
----->Cappuccino Bon-Bons
Submitted by: Laura Pitaniello
Rated: 5 out of 5 by 32 members
Yields: 24 servings
"My sister-in-law gave me this recipe to use for a cookie swap. They are really easy to make and delicious!"
INGREDIENTS:
1 (19.8 ounce) package brownie mix
2 eggs
1/3 cup water
1/3 cup vegetable oil
1 1/2 tablespoons instant coffee powder
1 teaspoon ground cinnamon
1/3 cup confectioners' sugar for dusting
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Place mini muffin liners into pans.
2. In a medium bowl, stir together the eggs, oil, and water. Add the brownie mix and stir until combined. Finally, stir in the instant coffee and cinnamon.
3. Fill the muffin liners halfway to the top. Bake for 10 to 12 minutes in the preheated oven. Test for doneness with a toothpick. When the bon-bons are completely cool, dust with confectioners' sugar.