MOCHACCINO BISCOTTI DUNKERS
Perhaps my favorite biscotti recipe; crisp chocolatey goodness with a hint of espresso, while being relatively low-fat to boot! Easily lasts for a month in an airtight container, and tastes best as a dessert or a breakfast goodie dipped in coffe. For lactose-free variations, select semi sweet chocolate that is made without milk, such as ghiradelli or valrhona. *TIME INCLUDES REFRIDGERATION* Taken from "Chocolate Chip Cookies" by Dede Wilson (all chocoholics must own this book).
Provided by Oenophilly
Categories Breakfast
Time 1h25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION.
- Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
- Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
- Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
- Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
- FIRST BAKING.
- Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
- Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
- On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
- Place the logs onto the prepared cookie sheets and dust with the topping.
- Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
- SECOND BAKING.
- Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick). If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key).
- Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
- Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest).
- Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.
CHILLY MOCHACCINO
Make and share this Chilly Mochaccino recipe from Food.com.
Provided by Derf2440
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine coffee and boiling water in blender.
- Blend until dissolved.
- Pour in chocolate milk and ice cubes.
- Blend until smooth.
- Pour into tall glasses.
Nutrition Facts : Calories 209.9, Fat 8.5, SaturatedFat 5.3, Cholesterol 30, Sodium 151.9, Carbohydrate 26.3, Fiber 2, Sugar 23.9, Protein 8.1
MOCHACCINO
Make and share this Mochaccino recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- combine in a mug,.
Nutrition Facts : Calories 47.6, Fat 2, SaturatedFat 1.2, Cholesterol 6.8, Sodium 38, Carbohydrate 5.9, Fiber 0.5, Sugar 5.4, Protein 1.8
3-MINUTE MOCHACCINO
The perfect blend of coffee and chocolate - a woman's best friends. This delectable treat is a quick, indulgent fix for all your chocolate and coffee cravings. Play with the ingredient ratios to personalize your beverage. Below is the mix I like best. Enjoy!
Provided by sierra-alegria
Categories Drinks Recipes Coffee Drinks Recipes Mocha Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
- Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.9 g, Cholesterol 14.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 3.4 g, Sodium 94.2 mg, Sugar 31.6 g
THE BEST BUTTER MOCHI
Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.
Provided by AsianHawaiiGirl
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
- Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
- Whisk eggs and vanilla extract together in a small bowl.
- Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
- Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
- Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g
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