| Brigadeirus Caramel Fudge Truffles
Ingredients
Crisco® Butter Flavor No-Stick Cooking Spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons unsweetened cocoa powder
2 teaspoons Folgers® Classic Instant Coffee Crystals
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkle
Directions:
- COAT plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.
- PLACE pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36 small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.
- To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately.
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Cafe Latte Cake
Ingredients:
- Crisco® Original No-Stick Cooking Spray
- 3 tablespoons Folgers® Classic Instant Coffee Crystals
- 1/4 cup hot tap water
- 3/4 cup cool tap water
- 1 (18.25 oz.) package Pillsbury® Moist Supreme® White Premium Cake Mix
- 1/3 cup Crisco® Pure Vegetable Oil
- 3 large eggs
- Easy Mocha Frosting
- Easy Cafe Latte Frosting
Directions:
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HEAT oven to 350°F. Coat 13x9-inch baking pan with no-stick cooking spray. Stir coffee crystals into hot water until dissolved. Add cool water.
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BLEND cake mix, dissolved coffee, oil and eggs in large bowl with electric mixer until moistened. Beat on medium speed for 2 minutes, scraping bowl occasionally.
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SPREAD batter in prepared pan. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Easy Mocha Frosting or Easy Cafe Latte Frosting, if desired.
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| Chocolate Chunk Ice Cream Cookies
Ingredients:
3 tablespoons hot water
2 tablespoons Folgers® Classic Instant Coffee Crystals
1(17.5 oz.) package Pillsbury® Dark Chocolate Chunk Cookie Mix
1/4 cup Pillsbury BEST® All Purpose Flour
1/3 cup Crisco® Pure Vegetable Oil
1 large egg
Crisco® Original No-Stick Cooking Spray
1 quart vanilla ice cream, softened
Decorating sprinkles
Mini semi-sweet chocolate chips
Directions:
- HEAT oven to 350°F.
- STIR water and instant coffee crystals until dissolved. Combine cookie mix, flour, oil, egg and dissolved coffee or plain water in medium bowl. Mix with spoon until evenly moistened. Using a heaping tablespoon, shape into 24 balls about 1 1/2-inches in diameter. Place on baking sheet. Flatten to 2-inch circles using the bottom of glass sprayed with no-stick cooking spray. Reshape to even edges, if necessary.
- BAKE 7 to 9 minutes or until centers are set. Cool 3 minutes on baking sheet. Cool completely on cooling rack.
- PLACE half of cooled cookies flat side up. Top with a scoop of ice cream. Place one of the remaining cookies on top, gently pressing until ice cream comes to the edges of the cookies. Roll edges in sprinkles or mini chocolate chips. Wrap individually in plastic wrap or place in a covered container. Freeze 1 hour or until firm. If frozen overnight, let set at room temperature 10 minutes before serving.
- When flattening cookies, the chocolate chunks may make it difficult to do. If so, flatten dough around the chunks using your hands.
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Coffee Caramel Flan
Ingredients:
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon, divided
- 4 large eggs
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/2 pint heavy cream, divided
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups strong brewed Folgers® Classic Roast Coffee
- 2 tablespoons powdered sugar
- Additional ground cinnamon
Directions:
- COOK sugar in heavy saucepan over medium heat, stirring constantly, until completely melted and caramel-colored. Carefully pour into an 8-inch round baking pan, tilting to completely coat bottom. Sprinkle evenly with 1/4 teaspoon cinnamon.
- HEAT oven to 350°F. Whisk eggs in large bowl. Beat in sweetened condensed milk, 1/4 cup cream, vanilla extract and salt. Whisk in coffee until well blended. Set prepared baking pan in larger shallow pan (such as a 13x9-inch baking pan). Pour flan mixture into prepared pan. Fill larger pan with 1 inch hot water. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Carefully remove baking pan from hot water; cool on wire rack 1 hour. Cover and chill several hours or overnight.
- COMBINE remaining cream, powdered sugar and remaining 1/4 teaspoon cinnamon in medium mixing bowl. Beat with an electric mixer on low until cream begins to thicken. Beat on high until stiff peaks form.
- RUN knife around edge of pan to loosen flan. Invert onto serving plate with rim. Cut into wedges. Dollop each serving with whipped cream. Sprinkle with cinnamon.
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| Chocolate Maple Cake with Chocolate Maple Mousse
Ingredients:
CHOCOLATE MAPLE CAKE
Crisco® Original No-Stick Cooking Spray
2 ounces unsweetened baking chocolate
1/4 cup butter
1/2 cup sugar
1/2 cup Hungry Jack® Original Syrup
1/4 cup strong brewed Folgers® Classic Roast Coffee, cooled to room temperature
1/2 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
CHOCOLATE MAPLE MOUSSE
2 cups heavy cream, divided
2 1/4 teaspoons Hungry Jack® Original Syrup
8 ounces milk chocolate, chopped
Fresh fruit
Directions:
CHOCOLATE MAPLE CAKE
- HEAT oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
MELT chocolate and butter in small saucepan over low heat. Cool 5 minutes. Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl. Combine flour, baking soda and salt in small bowl. Stir flour mixture into chocolate mixture until blended. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
CHOCOLATE MAPLE MOUSSE
- BRING 2/3 cup heavy cream to a boil. Combine syrup and milk chocolate in medium bowl. Pour boiling cream over chocolate mixture. Wait 30 seconds then stir. Stir in remaining 1 1/3 cups heavy cream to mixture with electric mixer on medium speed. Chill mixture for 1 hour. Beat mousse until soft peak. Spread over cake. Top with fresh fruit if desired.
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