MOCHA NUT BALLS
"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts :
MOCHA NUT BUTTER BALLS
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
- In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g
MOCHA PHYLLO CUPS
Steps:
- In a medium mixing bowl, whisk together the milk, chocolate pudding mix, and the instant espresso. Use hand mixer to mix ingredients.
- Preheat oven to 400 degrees F.
- Unroll phyllo dough and remove sheets. Working with 1 sheet at a time, lay out and spray phyllo sheet with cooking spray. Sprinkle with 1/4 teaspoon cinnamon-sugar. Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut dough into 8 rectangles, approximately 4 by 5 inches. Fit rectangles into muffin cups and bake for 8 to 10 minutes, or until golden brown.
- Remove phyllo cups from oven and let cool for 10 minutes. Remove cups from pan and cool completely.
- Spoon or pipe mocha pudding into cups and top with a 1 tablespoon dollop of whipped topping. Sprinkle with cocoa powder.
- Cook's Note: Keep phyllo dough covered when not using, as it dries out quickly.
MOCHA-MACADAMIA NUT-CHOCOLATE COOKIE ICE CREAM SANDWICHES
Steps:
- In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
- Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
- Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
- Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
- Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.
MOCHA ICE CREAM SANDWICHES WITH MACADAMIA NUT-HAWAIIAN VINTAGE CHOCOLATE CHUNK COOKIES
Steps:
- Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
- In a shallow dish, spread the toasted coconut.
- Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
- In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
- In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
- In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
- Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
- When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
- Preheat the oven to 350 degrees F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the egg, almond extract, and vanilla and mix well.
- Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts.
- With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches.
YOGURT AND FRUIT DESSERT CUP
Provided by Rachael Ray : Food Network
Categories dessert
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Layer custard style fruit yogurt with granola or Grape nuts and chunks of cut fruit. The fruit costs more cut than fresh, but when your cooking for 1, whole pineapples and melons can be daunting. Here, it's worth the extra cost to treat your body to some fresh fruit.
MOCHA EGG CREAM
Steps:
- Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon.
MOCHA PUNCH WITH ICE CREAM
This was the hit of my daughter's bridal shower brunch. I served 2 kinds of punch but had to make another batch of this one half way through the shower! One guest took the recipe and introduced it to her church where it became a staple at all gatherings. I like a stronger coffee flavor and sometimes use espresso granules.
Provided by Colleen Carr Prusha
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 4h15m
Yield 20
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
- Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 36.2 g, Cholesterol 41.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 8.3 g, Sodium 90.7 mg, Sugar 33 g
MOCHA NUT BALLS
Make and share this Mocha Nut Balls recipe from Food.com.
Provided by CookingONTheSide
Categories Drop Cookies
Time 1h20m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, cream butter and sugar until light and fluffy.
- Beat in vanilla.
- Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well.
- Stir in pecans.
- Roll into 1 inch balls (I use a 1-inch cookie scoop).
- Place 2 inches apart on ungreased baking sheets.
- Bake at 325 degrees for 14-16 minutes or until firm.
- Cool on pans for 1-2 minutes before removing to wire racks.
- Roll warm cookies in confectioners' sugar.
Nutrition Facts : Calories 67.9, Fat 5, SaturatedFat 2.3, Cholesterol 9, Sodium 24.5, Carbohydrate 5.6, Fiber 0.5, Sugar 2, Protein 0.8
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