By: ksgirl

ksgirl — Wed, 27 Jan 2010 11:17:56 +0000

keep it on hand for when you have company so you can make them espressos or lattes. Put it in the freezer

By: barhoppe

barhoppe — Wed, 27 Jan 2010 05:15:38 +0000

Find a recipe for Tira Misu and use it in that.

By: Me

Me — Wed, 27 Jan 2010 00:50:56 +0000

throw it away?

By: spanish mortgage

spanish mortgage — Tue, 26 Jan 2010 21:45:29 +0000

BUTTERSCOTCH BARS
1 stick unsalted butter
2 c. dark brown sugar
1 tsp. vanilla
1 tsp. instant espresso powder
2 eggs
1 1/4 c. unbleached white flour
1/2 tsp. baking powder
1/2 c. finely chopped walnuts
1 c. chocolate chips
1 c. butterscotch morsels
Heat oven to 350 degrees. Butter a 13″ x 9″ x 2″ baking pan. Melt butter in a heavy saucepan over low heat. Add sugar. Cook 5 minutes, until lumps disappear. Remove from heat; cool 20 minutes. Transfer to a large bowl, add vanilla, espresso, eggs and beat with electric mixer 2 to 3 minutes until well blended. Add flour, baking powder, nuts, chips and butterscotch morsels and blend well. Scrape batter into pan. Bake 30 to 35 minutes.
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CHOCOLATE ORANGE MOUSSE
1 1/2 c. dried pitted dates
1 c. water
3 tbsp. unsweetened cocoa
1 tsp. instant espresso powder
1 tsp. vanilla extract
1 tsp. grated orange zest
2 tbsp. butter, softened
3 egg whites
Pinch of salt
2 tbsp. unsweetened apple juice concentrate
1/2 c. nonfat plain yogurt for garnish
In a small saucepan, heat dates and water to a boil. Simmer for 3 minutes. Drain and rinse under cold water. Peel skin off dates.
In a food processor, puree dates, cocoa, espresso, vanilla and orange zest until smooth. Add butter, process and remove to a bowl. Beat egg whites with an electric mixer until frothy. Add apple juice concentrate and continue beating until whites are stiff but not dry.
Fold a small amount of whites into chocolate mixture to lighten. Fold lightened chocolate mixture into remaining egg whites until smooth. Spoon into 6 small bowls or pretty tea cups. Chill at least 2 hours, covered. Serve with a dollop of yogurt on top.
Serves 6.
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CHOCOLATE TEA BREAD
3 oz. semi sweet chocolate, melted
2 tbsp. instant coffee or 1 tbsp. instant espresso grains
1 c. hot water
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 stick butter
1 1/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
Preheat oven to 350 degrees. Spray loaf pan with shortening. In small bowl dissolve instant coffee in 1 cup hot water; cool. Combine flour, baking powder and salt. In mixer bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Stir in melted chocolate until well blended. Stir in half of coffee mixture and half flour mixture and blend well. Stir in remaining coffee mixture and flour mixture, stir until blended. Bake 45 to 55 minutes or until toothpick comes out clean. Let cool in pan 5 minutes and then cool on wire rack. Freezes well.
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NO-FAT MOCHA CAKE
1 c. all-purpose flour
1/3 c. plus 2 tbsp. unsweetened cocoa powder
1 tsp. instant espresso powder or instant coffee powder
1 tsp. baking powder
1 tsp. baking soda
6 lg. egg whites, room temp.
1 1/3 c. firmly packed golden brown sugar
1 c. coffee-flavored non fat yogurt
1 tsp. vanilla
1 tsp. powdered sugar
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Line bottom of 9 inch diameter cake pan with 1 3/4 inch high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.
Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients.
Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely.
Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.
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NO-FAT CHOCOLATE CLOUD CAKE
2 c. flour
1 c. unsweetened cocoa powder
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
4 (2 1/2 oz.) jars baby food pureed prunes
2 tsp. vanilla
2 eggs, beaten
1 c. non-fat milk
2 tbsp. instant espresso coffee powder
1 c. boiling water
Sift together flour, cocoa, sugar, soda, baking powder, and salt into mixing bowl. Stir until blended. Add prunes, vanilla, eggs and milk and stir just until blended. Combine coffee and boiling water and stir until dissolved. Stir into batter until blended. Pour batter into 2 (9 inch) round baking pans sprayed with non stick vegetable spray. Bake at 350 degrees 30 to 35 minutes. Let cakes cool in pans 10 minutes. Invert onto wire rack to cool. Frost with Seven-Minute frosting if desired.
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SAVANNAH CHOCOLATE CHEWIES
2 c. (8 oz.) pecans
3 c. confectioners sugar
2/3 c. unsifted, unsweetened cocoa powder
1 tsp. powdered instant coffee or espresso
2 tbsp. unsifted all purpose flour
Pinch of salt
3 egg whites
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Chop pecans rather fine. Combine all ingredients, except pecans in a mixing bowl. Use electric mixer, beat slowly until moist, then beat at high speed for 1 minute only. Remove from mixer, add nuts. Spoon out cookies as soon as possible, so they will be shiny when baked, using a rounded tablespoon. Place 1 inch apart on aluminum foil, shiny side up on cookie sheet. Makes 12 large cookies which should be dry and crisp outside moist and chewy inside.
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CHOCOLATE-PEANUT BUTTER ICE CREAM PIE
Non-stick vegetable oil spray
1/2 c. chopped dry roasted peanuts
12 Oreo cookies, broken
1/4 c. unsalted butter, melted (1/2 stick)
Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add cookies and blend until finely chopped. Transfer to bowl. Mix in butter. Press crumb mixture into prepared dish. Bake 8 minutes (sides may sink slightly). If necessary, press crumb mixture back up sides of dish using paper towel as aid. Let cool completely. Transfer crust to freezer.
FILLING:
4 pts. chocolate ice cream, softened slightly
6 (1.8 oz.) pkgs. chocolate peanut butter cups, chopped
Place ice cream in large bowl. Mix in peanut butter cups. Spread half of ice cream mixture into crust. Cover and freeze remaining ice cream mixture. Freeze pie until filling sets, about 4 hours. Let remaining ice cream soften just slightly. Spoon over frozen ice cream in pie dish, mounding to dome. Freeze until firm, about 4 hours. Can be prepared 1 day ahead.
SAUCE: (optional)
1 1/3 c. purchased chocolate fudge topping
2 tbsp. Kahlua or other coffee liqueur
1 1/2 tsp. instant espresso powder
1 1/2 tsp. water
Stir all ingredients in heavy small saucepan over medium low heat until heated through.
Cut pie into wedges. Transfer to plates. Serve, passing sauce separately.

Comments on: What To Do With Leftover Espresso Powder?

By: ksgirl

By: barhoppe

By: Me

By: spanish mortgage