Mocha Cinnamon Mallow Squares Food

MOCHA CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add sugar, butter, coffee granules, egg yolk, vanilla, salt, nutmeg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Place pecans, chocolate chips, sugar, coffee granules and cinnamon in a food processor; process until finely chopped. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; spread with softened butter. Sprinkle pecan mixture over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Drizzle rolls with melted butter. Bake until golden brown, 22-28 minutes. Place pan on a wire rack. In a small bowl, beat frosting ingredients until smooth. Spread over rolls. Serve warm.

EASY COFFEE SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a large cookie sheet.
• In a bowl combine oil, sugar and eggs, beat until well combined.
• In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well.
• Add the vanilla and coffee; mix until combined.
• Stir in chocolate chips.
• Spread on a cookie sheet.
• Bake for about 35 minutes or until bars tests done.
• Cool and cut into squares.
• Delicious!

MOCHA CINNAMON SHORTBREAD SQUARES

Steps:

• Preheat oven to 350°F. and butter an 8-inch-square baking pan.
• In a bowl with an electric mixer beat butter with sugar until light and fluffy. In another bowl whisk together flour, espresso powder, cocoa powder, salt, and cinnamon. Beat flour mixture into butter mixture until just combined.
• On a lightly floured surface knead dough about 5 times, or until it just comes together. Press dough evenly into prepared and bake in middle of oven 35 to 45 minutes, or until browned lightly and just firm.
• Cool shortbread in pan on a rack 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut into 9 squares. Cool shortbread completely on a rack set over a sheet of wax paper.
• In a metal bowl set over a pan of barely simmering water melt chocolate, stirring, and cool slightly. Drizzle chocolate decoratively over shortbread and let stand until chocolate is hardened.

MOCHA CINNAMON-MALLOW SQUARES

Steps:

• Mix wafer crumbs and margarine in 9-inch square pan; press onto bottom of pan.
• Microwave chocolate, half-and-half, coffee and cinnamon in microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended. Pour over crust. Refrigerate 30 min. or until firm.
• Spoon marshmallow creme into medium microwaveable bowl. Microwave on MEDIUM (50%) 45 sec.; stir. Refrigerate 10 min. or until cooled. Stir in COOL WHIP; spread over chocolate layer in crust.
• Refrigerate 3 hours or until firm.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

MOCHA COOKIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.