CHOCOLATE CHIP COFFEE BAR
Chocolate chip coffee bar.
Provided by klg499
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
- Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 40 g, Cholesterol 15.5 mg, Fat 17.1 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 162.6 mg, Sugar 26.2 g
COFFEE CHIP COOKIES
"My daughter loves the subtle coffee flavor in these soft cookies," says Maurane Ramsey of Fort Wayne, Indiana. "Now that she's away at college, I send her goody boxes with these freshly baked treats inside. The recipe makes plenty for her to share with her friends."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine water and coffee; set aside. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with coffee. Stir in the chocolate chips. Refrigerate for 1 hour. , Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 410 calories, Fat 19g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE CHIP COFFEE RING
This recipe was published in the Taste of Home Contest Winning Annual Recipes 2009. Submitted by Laura Hertel from Colombia, Missouri, this cake can be enjoyed as a breakfast or snack. The topping consists of a combination of chocolate and nuts. Relatively easy and quick to make Yummy!
Provided by Marz7215
Categories Breakfast
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 8 cup fluted tube pan. (I use a regular bundt pan).
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to creamed mixture just until combined.
- Stir in the chocolate chips and pour into prepared pan.
- For the topping: Combine the flour, sugar, and cocoa; cut into the butter until mixture resembles coarse crumbs. Stir in the pecans and chocolate chips. Sprinkle into batter.
- Bake at 350 degrees F for 55-60 minutes or until toothpick comes out clean when inserted in center. Cool in pan for 20 minutes (make sure you do this or the cake will come out in pieces) Then trransfer to a wire rack until completely cooled.
Nutrition Facts : Calories 449, Fat 24.1, SaturatedFat 12.9, Cholesterol 74.2, Sodium 341.3, Carbohydrate 56.1, Fiber 2, Sugar 33.5, Protein 5.5
GERMAN CHOCOLATE RING
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 50m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 222 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
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