91407 cinnamon cocoa mocha glaze Recipes

milk, cinnamon sticks, cocoa, sugar, instant coffee powder, vanilla, heavy cream (whipped), cinnamon

powdered sugar, salt, cocoa, butter or 3 tbsp margarine, brewed coffee, vanilla

egg whites, almonds, chopped, ground cinnamon, white sugar, cocoa

fat-free hazelnut-flavored nondairy liquid coffee creamer, cocoa, splenda sugar substitute , for baking (i use another product not in the zaar database), cinnamon, boiling water

recipe of sweet roll dough prepared, butter softened, sugar, cinnamon, powdered sugar glaze

spice cake, shortening(crisco ), sugar, eggs, all-purpose flour, baking powder, baking soda, salt, nutmeg, cinnamon, cocoa, buttermilk, vanilla, lemon extract, chopped nuts , roasted, mocha icing, butter, egg yolk, confectioners sugar, cocoa, cinnamon, hot strong coffee

cocoa powder, nonfat dry milk powder, powdered sugar, non-dairy coffee creamer, cinnamon, nutmeg, orange extract

tofu, sucanat (or some other granular sweetner), coconut oil, water, vanilla extract, unbleached all-purpose flour, cocoa powder, ground cinnamon, baking soda, cream of tartar, margarine or 1/4 cup oil, cocoa powder, water, instant espresso powder, sucanat (or some other granular sweetner), vanilla extract, freshly ground nuts, for garnish, cinnamon, for garnish

butter, softened, honey, sugar, eggs, buttermilk, rye flour, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, nutmeg, cinnamon, tart red cherries, coarsely chopped, butter, softened, unsweetened cocoa, instant coffee, salt, powdered sugar, milk, vanilla, diced sour cherry

instant coffee granules, fat-free evaporated milk, powdered sugar, unsweetened cocoa, salt, sweet baking chocolate, vanilla extract

instant nonfat dry milk powder, mexican mocha spice mix, powdered sugar, water

powdered milk, powdered coffee creamer, splenda sugar substitute , powdered after measuring, dry cocoa powder, nestle quick sugar-free instant chocolate milk mix, instant coffee crystals, approximately

ricotta cheese, plain yogurt, unsweetened cocoa powder, sugar, water, unflavored gelatin, instant coffee, milk, vanilla, coffee-flavored liqueur or 1 tbsp syrup, chocolate wafer cookies (optional), raspberries (optional)

boiling water, ground espresso (1 oz), granulated sugar, cinnamon , preferably vietnamese (see note), plus more for sprinkling, bittersweet or semisweet chocolate, coarsely chopped, heavy cream, pure vanilla extract, chilled club soda

egg whites, a pinch of cream of tartar, sugar, unsweetened cocoa powder, cinnamon, vanilla ice cream, cinnamon chocolate sauce, heavy cream, light brown sugar, bittersweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, softened, cinnamon

egg whites, at room temperature, vanilla, cream of tartar, granulated sugar, cinnamon, cocoa powder, chopped pecans, toasted and cooled

cake flour, unsweetened cocoa, sweet baking chocolate, chopped, boiling water, sugar, butter or stick margarine, softened, vegetable oil, vanilla extract, eggs, cake flour, baking powder, baking soda, salt, low-fat buttermilk, mocha glaze

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.