Coffee Bonbons Food

FROTHY CAFE BOMBON

Steps:

• Place milk in a 2-cup microwave-safe measuring cup. Microwave, uncovered, on high until milk is hot and small bubbles form around edge of cup, 1-2 minutes., Divide condensed milk among four glass mugs; carefully pour coffee over milk. , Place a metal whisk in warm milk; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth to create foam. Remove foam to another 2-cup measuring cup as it forms. Continue whisking milk until foam measures 2 cups. Spoon foam over coffee. Discard any remaining milk. Sprinkle foam with cinnamon; serve with a spoon.

COFFEE BONBONS

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine coffee and flour; stir into creamed mixture and mix well. Chill. Shape into 3/4-in. balls and place on ungreased baking sheets. Bake at 350° for 18-20 minutes. , Meanwhile, for glaze, melt butter and chocolate together. Add melted mixture to sugar along with milk; beat until smooth. Frost cookies while still warm.

COFFEE-KAHLUA BON BONS

Steps:

• 1. Crush vanilla wafers if you have the cookies and not the wafer crumbs.
• 2. Stir coffee granules in with the Kahlua until dissolved. Stir in corn syrup, 1 cup icing sugar and crumbs until evenly mixed, then stir in nuts.
• 3. Shape mixture into little 1 inch balls and place on baking sheet lined with waxed paper.
• 4. Roll the bon bons in the 1/2 cup of icing sugar.
• 5. Store in an airtight container. It will keep for 2 weeks and the flavors improve with time.
• 6. You could re-roll the bon bons in icing sugars.

BONBONS

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

COFFEE BONBONS

Steps:

• in a mixing bowl, cream butter and sugar until light and fluffy.
• add vanilla.
• combine coffee granules and flour.
• stir into creamed mixture.
• mix well.
• cover and refrigerate until easy to handle.
• roll into 3/4 inch balls.
• place 2 inches apart on ungreased baking sheets.
• bake at 350 degrees for 18-20 minutes or until set.
• remove to wire racks.
• meanwhile, for glaze, melt butter and chocolate together.
• add melted mixture to the sugar along with the milk.
• beat until smooth.
• frost the cookies while still warm.

COFFEE BONBONS

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine coffee and flour; stir into creamed mixture and mix well. Chill. Shape into 3/4-in. balls and place on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes. Meanwhile, for glaze, melt butter and chocolate together. Add melted mixture to sugar along with milk; beat until smooth. Frost cookies while still warm.

CRUNCHY PEANUT & TOFFEE BONBONS

Steps:

• Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add the toffee and pulse again. Remove and, using the palms of your hands, roll mixture into small balls. Place on a tray. Chill for 30 mins.
• Melt the chocolate in a heatproof bowl in the microwave on High for 1 min or set over a pan of boiling water (make sure the bowl doesn't touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).
• Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week in an airtight container.

BUTTERCREAM BONBONS

Steps:

• Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
• Add vanilla; continue beating until well mixed.
• Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
• Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
• Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
• Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
• Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
• Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
• Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.