15453 charishma double mocha coffee coffee Recipes

crumb pie crust , for 8 inch springform pan,your favorite, semisweet chocolate (6 squares), soy cream cheese, unbleached cane sugar, silken tofu, soymilk, double-strength coffee, vanilla extract

mocha cream, heavy cream, godiva dark chocolate, chopped, instant coffee, assembly, heavy cream, kahlua (coffee liqueur), granulated sugar, graham cracker crumbs, chocolate shavings, cocoa powder

ground coffee (not instant coffee), ground cinnamon, milk, sugar (to taste), baking cocoa, vanilla extract, cinnamon sticks (optional), cream (optional)

water, left over brewed coffee or 1/2 tsp instant coffee, sugar-free hot cocoa mix

coffee (hot & freshly brewed ), chocolate syrup, vanilla ice cream (softened ), coffee (cold )

instant coffee, cocoa, powdered coffee creamer (can be low-fat), splenda sugar substitute or 3 tsp sugar, boiling water

splenda granular (no calorie artificial sweetener ), low-fat dry milk, instant coffee, powdered fat free non-dairy coffee creamer, unsweetened cocoa, sugar-free instant vanilla pudding mix

water, instant coffee, hersheys chocolate syrup, cool whip (to garnish the coffee)

hot brewed coffee, unsweetened cocoa powder, splenda no calorie sweetener, granulated, milk

semisweet chocolate, cut into bits, strong brewed coffee, a 2 1/2-inch cinnamon stick, broken into pieces, sugar to taste, well chilled heavy cream, ground cinnamon to taste

low-fat milk, cinnamon sticks, white chocolate, broken into pieces, bittersweet chocolate, broken into pieces, strong fresh brewed coffee, brown sugar, vanilla, cream

brown sugar, dark chocolate, chopped, orange zest, cinnamon, ground allspice, strong decaffinated coffee, milk, orange zest (to garnish ), cinnamon stick (to garnish )

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.

milk, sugar, eggs, beaten, peppermint mocha coffee creamer (i use coffeemate brand), chopped andes mints candies

coffee ice cream, softened, frozen lb cake, egg whites, cream of tartar, coffee liqueur, sugar, freshly brewed strong coffee, semisweet chocolate, chopped, coffee liqueur

instant coffee granules, granulated sugar, instant nonfat dry milk powder, unsweetened baking cocoa (i use hershey s ), powdered coffee creamer

sugar, cinnamon, cocoa, instant decaffeinated coffee, powdered coffee creamer, nonfat dry milk powder, salt

butter, at room temperature, sugar, eggs, ground coffee beans, vanilla, flour, baking soda, baking powder, heavy cream, chopped white chocolate, granulated sugar, molasses, flour, fine ground coffee, butter, chopped white chocolate, chopped nuts (optional)