29 butter coffee blend Recipes

unsweetened cocoa, flour, whole wheat pastry flour, sugar substitute, like splenda blend, baking soda, baking powder, cinnamon, salt, canola oil mayonnaise, water, strong coffee, powdered sugar, butter or 1/4-3/4 cup margarine, softened, unsweetened cocoa powder, low-fat cream cheese, block style, softened, vanilla, brewed coffee

cream cheese (at room temperature ), unsalted butter (room temperature - 2 sticks) or 16 tbsp unsalted margarine (room temperature - 2 sticks), unsweetened chocolate, melted & cooled, splenda brown sugar blend, eggs, instant coffee granules, pure vanilla extract, pure chocolate flavoring (optional), almond meal (finely ground almonds), dutch-processed cocoa powder, sea salt, baking powder

powdered sugar, unsweetened cocoa, butter, vanilla, enough fresh hot coffee (to blend )

marsala (i used ) or 1/3 cup dry red wine (i used ), balsamic vinegar, seedless no-sugar-added strawberry preserves, garlic cloves, minced, splenda brown sugar blend, coffee, brewed, kosher salt, fresh ground pepper, fresh cherries (pitted ) or 12 frozen cherries (pitted), fresh blueberries or 12 frozen blueberries, shallots, finely chopped, butter

milk (do not use low-fat or nonfat), sugar, cornstarch, egg yolks, milk chocolate, chopped, butter, vanilla extract, sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, strong fresh-brewed coffee, buttermilk, vegetable oil, eggs, beaten to blend, vanilla extract, whipping cream, bittersweet chocolate (not unsweetened ) or 12 oz semisweet chocolate, chopped, light corn syrup

flour, baking powder, baking soda, salt, pumpkin pie spice, eggs, splenda sugar blend for baking, raw honey, canola oil, unsweetened applesauce, coffee, whole milk, cream cheese, butter, sugar, cinnamon, vanilla, warmed milk

chocolate fudge squares with mocha glaze, unsalted butter, at room, granulated sugar, egg, all-purpose flour, baking powder, unsweetened chocolate, melted, milk, vanilla extract, chopped walnuts, glaze, generous cup powdered sugar, unsalted butter, at room temperature, unsweetened chocolate, melted, vanilla extract, brewed double-strength coffee, preferably, made from dark-roasted beans, preheat oven to 350 degrees f. butter an 8-inch square baking pan., make fudge squares: in a large bowl, cream the butter with the sugar and egg., in a small bowl, sift together the flour and baking powder. add to the butter mixture. then add the melted chocolate, being careful not to over-beat. add the milk, vanilla and walnuts, stirring just to blend., pour the batter into the prepared pan. bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. allow the cake to cool completely. meanwhile, make glaze., make glaze : in a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. stir in the coffee and whisk until smooth., refrigerate the glaze until cool , then pour over the top of the cake and cut the cake into squares.