Mocha Cappuccino Hazelnut No Bake Cookies Annette Recipes

EASY MOCHA CAPPUCCINO

Steps:

• Pull two shots of espresso or make ½ cup of strong coffee.
• Heat the milk. If your milk frother doesn't have heating capabilities, heat the milk on the stove or in the microwave first. Then add the chocolate syrup to the warm milk.
• Time to steam your chocolate milk! You can use your espresso machine's steam wand, a whisk, or a shaken mason jar. You want the milk to double in size.
• Pour the espresso into a mug and top with the steamed milk. Spoon the milk froth on last.
• Sprinkle on cocoa powder (optional) and enjoy your mocha cappuccino!

HAZELNUT-MOCHA BONBON COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine vanilla and espresso powder until dissolved. Add to creamed mixture. Combine flour and salt; gradually add to creamed mixture and mix well., Shape a heaping teaspoon of dough around each hazelnut, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bottoms are browned. Remove to wire racks to cool., For espresso glaze, place confectioners' sugar in a small bowl. Combine the espresso powder and vanilla until dissolved; add to bowl. Stir in enough cream to achieve a dipping consistency; set aside. For chocolate glaze, combine the confectioners' sugar, chocolate and cream., Dip half of the cookies in espresso glaze. Dip remaining cookies in chocolate glaze; allow excess to drip off. Place on waxed paper and sprinkle with jimmies. Let stand until set.

MOCHA COOKIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

MOCHA CAPPUCCINO CREPES

Steps:

• PLACE eggs, water and oil into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
• COAT a crepe pan or 8-inch non-stick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan from heat and pour 2 to 3 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat the surface. Cook until center and edges appear dry and lightly browned. Turn to brown second side. Turn out crepe onto a plate. Repeat with remaining batter to make a total of 10 (6 to 7-inch) crepes.
• BEAT mascarpone and mocha cappuccino spread in medium bowl, with an electric mixer, until smooth. Spread 3 tablespoons filling over crepe. Cut crepe in half. Roll each half of crepe, pivoting at center point, to form a cone. Repeat process with remaining crepes.
• OVERLAP two crepe cones on dessert plate. Create a mound of whipped cream next to crepes, garnish with raspberries and sprinkle with cocoa powder. Serve immediately.