Mocha Nut Roll Food

MOCHA NUT BALLS

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.

MATCHA MOCHI DOUGHNUTS

Steps:

• For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth. Microwave for 20 seconds and stir (the mixture will be very thick). Microwave for 10 seconds, then stir. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. If not, microwave for 10 seconds more. Set aside to cool slightly.
• For the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. Mix with the paddle attachment on low just to combine. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Add to the mixer bowl and beat on medium to combine. Scrape in all of the starter and mix until the dough comes together. Mix on high speed until very smooth, 1 to 2 minutes. (The dough will not clean the sides of the bowl and be slightly sticky to the touch.)
• Dust your work surface with rice flour and empty the dough onto the counter. Knead until soft and smooth (almost like Play-Doh). Cut 12 (4-by-4-inch) squares of parchment. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Reroll to cut more circles. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Pat gently to seal the pieces together. Repeat with the remaining circles to get about 12 doughnuts.
• Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F.
• To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Let fry about 30 seconds, then remove the papers and discard. Continue to fry until cooked, 5 to 6 minutes total per batch. Let cool completely before glazing.
• For the glaze: Whisk the confectioners' sugar and matcha in a small bowl to combine. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency.
• Dip the top of each doughnut in the glaze and then into the sprinkles if using. Place on a baking rack to dry and harden.

WALNUT MOCHA TORTE

Steps:

• Separate the eggs: Separate the eggs, into yolks and whites (see How to Separate Eggs ). Take care to make sure there are no pieces of shell or egg yolk in the whites, and that the bowl you are using to contain them is completely clean with no residue of fat. Any fat from yolks or oil will make it difficult to beat the egg whites.
• Prepare cake pans: Prepare two 9-inch cake pans. Line the pans with parchment paper or wax paper. Lightly butter the sides of the pans (not the paper).
• Preheat oven to 350°F (175°C)
• Mix ground walnuts and breadcrumbs: Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.

MOCHA BUTTERBALLS

Steps:

• Preheat oven to 325F degrees.
• Have ungreased cookie sheets ready.
• Beat butter, sugar and vanilla together until fluffy.
• Dissolve coffee in hot water and stir into butter mixture.
• Sift flour, cocoa and salt into mixture and add nuts.
• Stir to blend well.
• Shape into one-inch balls and put on cookie sheets.
• Bake 15 minutes or until set.
• Roll in icing sugar while warm.
• Let cool and roll in icing sugar again before storing in a container with a tight lid.

MOCHA NUT BUTTERBALLS

Steps:

• Pre-heat oven to 350 degrees.
• Cream butter, sugar, and vanilla until light and fluffy.
• Add the next 4 ingredients and mix well, then add nuts.
• Shape into 1" balls and put on ungreased cookie sheets.
• Bake for 15 minutes.
• Cool, then roll in confectioners' sugar.

MOCHA-NUT BUTTERBALLS

Steps:

• Cream the margarine, sugar and vanilla together until light.
• Mix the coffee, cocoa, flour and salt together and add in thirds to the sugar mix. Use lowest setting on mixer, or by hand.
• Mix in finely chopped pecans by hand. (I grind up in food processor.)
• At this point you can chill a little or go straight to forming and baking them.
• To bake, preheat oven to 325 degrees.
• Shape into 1" balls and put on greased cookie sheets. They should stay pretty round so don't need to be spaced too much.
• Bake about 15 minutes, until they're fairly firm when touched. If you get an indentation, bake a few minutes more.
• Remove from oven and move cookies to a cooling rack. When they're still warm, roll in powdered sugar and put back on rack. If powdered sugar melts, they're too warm. If completely cool, the sugar doesn't stay on as well.
• Store in a cookie tin between layers of waxed paper sprinkled with a little powdered sugar. They keep pretty well at room temp in a covered tin.

MOCHA NUT BALLS

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.