COFFEE GELATO
Italian-style coffee-flavored gelato. True gelato does not contain eggs and it will melt fairly quickly when removed from the cold. On the plus side, it's far lower in cholesterol than ice cream. It is recommended to eat when ready, but you can store for up to 3 days in an airtight container in the freezer.
Provided by jwinthrop
Categories Desserts Frozen Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
- Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
- Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
- Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 38.5 g, Cholesterol 45.7 mg, Fat 13.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 50.6 mg, Sugar 36.1 g
TIRAMISU CHEESECAKE RECIPE BY TASTY
Here's what you need: large ladyfingers, coffee, cream cheese, mascarpone cheese, vanilla extract, milk, sugar, gelatin, cocoa powder
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Dip the ladyfingers in coffee.
- In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
- Freeze until the ladyfingers are frozen.
- In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
- Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
- Pour the milk mixture through a sieve into the bowl of cream cheese.
- Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
- Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
- Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
- Refrigerate for 2 hours or until firm.
- Dust the top with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 54 grams, Fat 47 grams, Fiber 0 grams, Protein 12 grams, Sugar 35 grams
CLASSIC SUGAR COOKIES (COOKIE EXCHANGE QUANTITY)
Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 96
Number Of Ingredients 16
Steps:
- In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
- Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 9 g, TransFat 0 g
ITALIAN CHEESECAKE COOKIES
A little bite of heaven! Try topping with strawberry or blueberry pie filling.
Provided by Rita
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 11
Steps:
- Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.
- Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.
- Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 39 g, Cholesterol 143.6 mg, Fat 29.4 g, Fiber 0.4 g, Protein 10.3 g, SaturatedFat 17.9 g, Sodium 250.2 mg, Sugar 25.4 g
CHRIS' CHOCOLATE CHIP COFFEE BARS
I got this recipe from a friend in the early 70's, and have been making them for years... I don't like coffee, but I sure love these delicious bars! This is one of those recipes that everyone LOVES... A cross between a Chocolate Chip Cookie and a Congo Bar with a slight coffee flavor, and not cakey at all... VERY GOOD! Serving size depends how big or small you cut them.
Provided by Lindas Busy Kitchen
Categories Bar Cookie
Time 35m
Yield 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add coffee (not boiling).
- Add brown sugar; mix well.
- Add sifted flour and other dry ingredients.
- Add oil and vanilla; blend well.
- Pour onto a large ungreased cookie sheet.
- Sprinkle chocolate chips and walnuts on top of batter.
- Bake at 350°F, for 25-30 minutes.
- Cool and cut into squares.
LIGHT SPICED APPLE COFFEE CAKE
This is an easy to make, great-tasting and low fat coffee cake. I clipped it from my local newspaper.
Provided by Chris from Kansas
Categories Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease an 8-inch square baking pan.
- In a measuring cup, combine 1/4 cup sugar, 1/4 teaspoons cinnamon, 1/4 teaspoons nutmeg and 1/8 teaspoons cloves.
- Halve and core apples; peel one of the halves and finely chop; thinly slice remaining 3 apple halves.
- In a large bowl, combine baking mix, remaining 1/4 cup sugar, remaining 1 1/2 teaspoons cinnamon, remaining 1/2 teaspoons nutmeg and remaining 1/8 teaspoons cloves.
- In a small bowl, combine egg, milk and butter; stir into dry ingredients, beating until combined, about 30 seconds (batter will be lumpy).
- Stir in the chopped apple; spread batter in prepared pan.
- Arrange appple slices over batter, overlapping slightly.
- Bake in a preheated 375 degree oven until a wooden pick inserted in center comes out clean, about 25 minutes.
- Let cool on a wire rack.
- Serve warm.
Nutrition Facts : Calories 328.8, Fat 12.2, SaturatedFat 5.1, Cholesterol 50.5, Sodium 565.2, Carbohydrate 50.5, Fiber 2.4, Sugar 26.2, Protein 5.5
BUCKEYE DELIGHTS
Try an easy twist on classic Buckeye candy with this delightfully rich chocolate and peanut butter cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
- In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
- In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
- Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie Cup, Sodium 100 mg, Sugar 11 g, TransFat 1/2 g
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