CHOCOLATE COFFEE KISS
This is a sweet coffee-based drink, served hot, that I found on the Barista Corner website. It's a great coffee drink to serve at your holiday celebrations, especially Christmas and Thanksgiving.
Provided by Northwestgal
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In an Irish coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Add half of the chocolate syrup, then fill mug with hot coffee; stir gently.
- Top with a dollop of whipped cream, drizzle with remaining chocolate syrup and garnish with a maraschino cherry or a few chocolate shavings.
COFFEE FLAVORED KISSES DRINK
Make and share this Coffee Flavored Kisses Drink recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Brew the coffee.
- Mix the Chambord raspberry liqueur and Bailey's irish cream into the coffee. Sweeten with sugar to taste, and top with whipped cream.
Nutrition Facts : Calories 6, Fat 0.1, Sodium 12, Protein 0.7
COFFEE MERINGUE KISSES
These coffee meringue cookies are fat-free, low calorie, and flourless. Meaning Glutin free.These puffs of heaven will melt in your mouth. NOTE: It is best to make meringue cookies when the humidity is low. They will not properly crisp up in damp weather.
Provided by Stormy Stewart
Categories Candies
Number Of Ingredients 5
Steps:
- 1. Heat oven to 250 degrees.
- 2. Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
- 3. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
- 4. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
- 5. Add cream of tartar, and continue beating at medium speed until soft peaks form.
- 6. Increase beater speed to high, and gradually beat in sugar-coffee mixture.
- 7. Continue beating until soft peaks form and mixture has a glossy sheen.
- 8. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
- 9. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2\" in diameter.
- 10. Lift up tip and stop squeezing.
- 11. Leave 1\" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2\" between cookies.
- 12. Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
- 13. (After the first hour, it\'s okay to peek just once.)
- 14. Remove the meringues from the cookie sheet with a spatula.
- 15. Store in airtight container--makes about 3 dozen.
COFFEE KISSES
Make and share this Coffee Kisses recipe from Food.com.
Provided by MarraMamba
Categories Dessert
Time 45m
Yield 80 kisses
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F.
- Beat egg whites until stiff peaks form.
- Gradually add sugar and vinegar until thick and glossy.
- Place the coffee and water in a small bowl and stir till coffee is dissolved. Gently fold into egg whites. Use a 1/2 inch piping nozzle on to a tray covered with parchment paper, or just spoon. If you don't have a proper nozzle, just put into a ziploc sandwich baggie and cut a half inch hole into a corner.
- Cook for 10 to 15 minutes until crisp on the outside. Turn off oven and let them cool completely.
COFFEE KISSES
Beautiful, light and great at an afternoon tea party, these little biscuits are worth their while. Try them if you please!
Provided by BakeWithLucy
Time 25m
Yield Makes 8 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 170°C/325°F/gas 3.
- To make the dough, combine the flour and sugar in a mixing bowl. Add the butter and rub into the flour mixture using the tips of your fingers, until the mixture looks like fine crumbs.
- Dissolve the coffee in 1 teaspoon of boiling water. Beat the egg until frothy and mix in the coffee. Add to the bowl and stir into the mixture with a wooden spoon.
- Tip the dough onto a well floured work surface and divide into 16 pieces. Flour your hands well then shape each piece into a neat ball. Arrange them well apart on the prepared baking trays (to allow for spreading) and bake in the heated oven for 12 to 15 minutes, until light golden and firm to the touch.
- Leave to cool for a couple of minutes, then transfer to a wire rack and leave to cool completely.
- Make a simple buttercream by beating the butter with the icing sugar and cocoa powder, if using. When very light and smooth, use to sandwich the biscuits in pairs.
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