Starbucks White Chocolate Mocha Clone
2/3 cup whole milk
6 tablespoons white chocolate chips
Freshly brewed coffee (strong) to fill mugs or shot of espresso
Whipped cream
Desired garnishes:
cinnamon or white chocolate shavings
Add milk and chocolate chips to saucepan or double boiler and heat until chips are melted and milk is hot. Meanwhile make coffee or espresso. Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream. If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. Makes enough for 2 small mugs.
Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts
Saturday, January 2, 2010
Sunday, December 13, 2009
Almond Biscotti
recipe & photo from Nook & Pantry
1 1/2 C all purpose flour
1/2 C yellow cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
4 Tbsp (half stick) butter, at room temperature
2 Tbsp vegetable or canola oil
3/4 C granulated sugar
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
3/4 C almond slivers or chopped almonds, toasted
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Toast the chopped almonds or almond slivers in the oven or stove top. If you are using whole raw almonds, toast them first before chopping. If using the oven: toast them on a tray at 350 degrees for 5 - 10 minutes, shake occasionally until fragrant and golden. On the stovetop: place the almonds in a skillet over medium heat, shake frequently until the almonds are fragrant and golden. Set aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, add the butter, oil, and sugar and whisk until smooth. Add the extracts and one egg, whisk until smooth before adding the second egg.
Add in the dry ingredients and almonds and mix until no streaks of flour remain.
Scrape half of the dough onto one side of the prepared baking sheet. Shape the dough into a rectangle about 2.5 inches wide, roughly 10 - 12 inches long, and 3/4 inch high. Do the same with the other remaining half of dough. Bake for 20 - 30 minutes, until the logs are golden brown on top but still soft to the touch. Remove the pan from the oven and cool the logs until they are cool enough to handle.
Turn the oven down to 300 degrees F. Slice the logs at a slight angle into slices about 1/2 - 3/4 inches thick. Stand the cookie up like dominoes on the baking sheet. Bake for another 20 - 30 minutes or until the cookies are firm and dry. Transfer to a cooling rack and cool to room temperature.
Almond Biscotti
1 1/2 C all purpose flour
1/2 C yellow cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
4 Tbsp (half stick) butter, at room temperature
2 Tbsp vegetable or canola oil
3/4 C granulated sugar
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
3/4 C almond slivers or chopped almonds, toasted
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Toast the chopped almonds or almond slivers in the oven or stove top. If you are using whole raw almonds, toast them first before chopping. If using the oven: toast them on a tray at 350 degrees for 5 - 10 minutes, shake occasionally until fragrant and golden. On the stovetop: place the almonds in a skillet over medium heat, shake frequently until the almonds are fragrant and golden. Set aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, add the butter, oil, and sugar and whisk until smooth. Add the extracts and one egg, whisk until smooth before adding the second egg.
Add in the dry ingredients and almonds and mix until no streaks of flour remain.
Scrape half of the dough onto one side of the prepared baking sheet. Shape the dough into a rectangle about 2.5 inches wide, roughly 10 - 12 inches long, and 3/4 inch high. Do the same with the other remaining half of dough. Bake for 20 - 30 minutes, until the logs are golden brown on top but still soft to the touch. Remove the pan from the oven and cool the logs until they are cool enough to handle.
Turn the oven down to 300 degrees F. Slice the logs at a slight angle into slices about 1/2 - 3/4 inches thick. Stand the cookie up like dominoes on the baking sheet. Bake for another 20 - 30 minutes or until the cookies are firm and dry. Transfer to a cooling rack and cool to room temperature.
Orange Cranberry Pistachio Biscotti
Recipe & photo from Nook & Pantry Blog
Orange Cranberry Pistachio Biscotti
(this recipe keeps well for shipping & gifting)
2 C all-purpose flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1 1/2 Tbsp grated orange zest
1/2 C dried cranberries
1/2 C pistachio halves
Preheat the oven to 350 degrees F.
In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. In a separate bowl whisk together the eggs, sugar, vanilla extract, and orange zest. Add the wet ingredients to the dry ingredients and mix until everything is evenly incorporated.
Divide the dough in half and form two logs that are about 10 to 12 inches long and 2 1/2 to 3 inches wide. Bake for 30 minutes, rotate the pan halfway into the baking time.
After baking, cool the loaves on a rack until they are cool enough to handle.
Then using a serrated knife cut the cookies about 1/2 inch to 3/4 inch thick at an angle. The length of your cookies will depend on the angle at which you cut the cookies.
Lower the oven temperature to 325 degrees F.
Place the cut biscottis on a rack placed on a sheet tray and continue to bake for about 20 minutes, until the cookies have completely dried. If you don't have a rack for your pan, place the cookies directly on the pan and bake for 10 minutes, then flip them over and bake for another 10 minutes.
Let the cookies cool completely before storing them. Or dip them in some chocolate if you prefer.
Orange Cranberry Pistachio Biscotti (butter dough)
(this recipe is better for eating day of)
2 C all-purpose flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
4 Tbsp butter
2 eggs
1 tsp vanilla extract
1 1/2 Tbsp orange zest
1/2 C dried cranberries
1/2 C pistachio halves
Preheat the oven to 350 degrees F.
In a bowl, cream the butter and sugar until light and fluffy. Add the eggs, vanilla, and orange zest and mix. In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. Add the dry ingredients to the wet ingredients and mix until the dough comes together and everything is evenly incorporated.
Proceed shaping and baking same as the recipe above.
Orange Cranberry Pistachio Biscotti
(this recipe keeps well for shipping & gifting)
2 C all-purpose flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1 1/2 Tbsp grated orange zest
1/2 C dried cranberries
1/2 C pistachio halves
Preheat the oven to 350 degrees F.
In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. In a separate bowl whisk together the eggs, sugar, vanilla extract, and orange zest. Add the wet ingredients to the dry ingredients and mix until everything is evenly incorporated.
Divide the dough in half and form two logs that are about 10 to 12 inches long and 2 1/2 to 3 inches wide. Bake for 30 minutes, rotate the pan halfway into the baking time.
After baking, cool the loaves on a rack until they are cool enough to handle.
Then using a serrated knife cut the cookies about 1/2 inch to 3/4 inch thick at an angle. The length of your cookies will depend on the angle at which you cut the cookies.
Lower the oven temperature to 325 degrees F.
Place the cut biscottis on a rack placed on a sheet tray and continue to bake for about 20 minutes, until the cookies have completely dried. If you don't have a rack for your pan, place the cookies directly on the pan and bake for 10 minutes, then flip them over and bake for another 10 minutes.
Let the cookies cool completely before storing them. Or dip them in some chocolate if you prefer.
Orange Cranberry Pistachio Biscotti (butter dough)
(this recipe is better for eating day of)
2 C all-purpose flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
4 Tbsp butter
2 eggs
1 tsp vanilla extract
1 1/2 Tbsp orange zest
1/2 C dried cranberries
1/2 C pistachio halves
Preheat the oven to 350 degrees F.
In a bowl, cream the butter and sugar until light and fluffy. Add the eggs, vanilla, and orange zest and mix. In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. Add the dry ingredients to the wet ingredients and mix until the dough comes together and everything is evenly incorporated.
Proceed shaping and baking same as the recipe above.
Friday, December 4, 2009
recipe from Noble Pig blog
Cappuccino Crunch Bars
1-3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, room temperature
1-1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 teaspoons instant coffee granules or espresso powder, dissolved in 1 Tablespoon hot water and cooled to room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup toffee baking bits
Combine flour, baking soda, salt and cinnamon in large bowl; set aside.
Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy; about 3 minutes. Add eggs, one at a time, beating well after each addition. Add coffee mixture and vanilla; beat well. Add flour mixture; beat until well blended. Stir in white chocolate chips and toffee bits.
Spread batter evenly in a well greased 13 x 9 pan. Bake at 350 degrees for 25 to 35 minutes or until golden brown (mine took 25). Cool completely on a wire rack. To get nice clean edges on the bars I refrigerate them for a couple hours before cutting them.
Cappuccino Crunch Bars
1-3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, room temperature
1-1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 teaspoons instant coffee granules or espresso powder, dissolved in 1 Tablespoon hot water and cooled to room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup toffee baking bits
Combine flour, baking soda, salt and cinnamon in large bowl; set aside.
Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy; about 3 minutes. Add eggs, one at a time, beating well after each addition. Add coffee mixture and vanilla; beat well. Add flour mixture; beat until well blended. Stir in white chocolate chips and toffee bits.
Spread batter evenly in a well greased 13 x 9 pan. Bake at 350 degrees for 25 to 35 minutes or until golden brown (mine took 25). Cool completely on a wire rack. To get nice clean edges on the bars I refrigerate them for a couple hours before cutting them.
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