Almond Chocolate Coffee Food

CHOCOLATE ALMOND COFFEE

Steps:

• IF YOU HAVE A SEPARATE DECANTER/GLASS POT: Place the coffee in the filter in the brew basket of the coffee maker. Place the sugar in the empty pot of the coffee maker. Prepare the coffee with the cold water. When the brewing is complete, stir in the almond extract until mixed well. Go to step 3.
• IF YOU HAVE AN INTERNAL SYSTEM, FOLLOW THESE: Place the ground coffee in the brew basket. Prepare the coffee with the cold water. Place the sugar in a medium-large saucepan or a glass pitcher. When the brewing is complete, pour the brewed coffee into the saucepan with the sugar and add the almond extract and stir until well mixed.
• STEP 3: Microwave the half-and-half and chocolate in a medium microwavable bowl on HIGH for 1 minute. Stir until the chocolate is completely melted and mixture is smooth. Stir this into the brewed flavored coffee (if using the saucepan) or add the coffee to this bowl if using a decanter.
• Pour into large cups or mugs.
• If desired, top each serving with whipped cream and chocolate curls.
• Serve immediately.

CHOCOLATE-ALMOND COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker. Place sugar and extract in empty coffee pot. Add cold water to coffee maker; brew.
• Microwave chocolate and half-and-half in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted, stirring after 1 min. Add to coffee; stir until blended.
• Serve topped with COOL WHIP.

ALMOND-CHOCOLATE COFFEE CAKE

Steps:

• Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.
• Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.
• Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
• Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.
• Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

CHOCOLATE-COVERED ALMOND TOFFEE BARS

Steps:

• Position rack in center of oven and preheat oven to 375 degrees F.
• Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
• Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
• Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
• Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
• While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
• When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
• Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

CHOCOLATE COFFEE ALMOND COOKIES

Steps:

• Preheat oven to 350°F.
• Dissolve coffee crystals in hot water; set aside.
• In a large bowl, beat butter, sugar, baking soda and salt until well combined.
• Beat in coffee mixture, eggs, and vanilla.
• Beat in as much flour as you can then stir in any remaining flour.
• Stir in choclate chips and almonds.
• Drop dough in heaping teaspoons 2-inches apart on a greased cookie sheet.
• Bake in a preheated oven 8-10 minutes or until edges are lightly browned.

CHOCOLATE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9-inch round cake pans.
• Combine flour, baking powder, baking soda and salt in small bowl.
• Set aside.
• Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture alternately with milk.
• Stir in 1 cup morsels.
• Divide batter into prepared cake pans.
• In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Stir in sliced almonds and 1/2 cup morsels.
• sprinkle over batter.
• Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 15 minutes.
• Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
• Drizzle over coffeecake.
• Yummy!