137 espresso cups Recipes

butter, softened, powdered sugar , sifted, chocolate covered espresso beans, crushed, coffee liqueur , i use kahlua, salt, milk chocolate chips, shortening

butter, softened, sugar, pastry flour (or 3/4 cup cake flour plus 1/2 cup all-purpose flour), ground, toasted hazelnuts, four 8-oz. package. cream cheese, softened, sugar, eggs, vanilla, half-and-half or light cream, all-purpose flour, instant espresso powder mixed with 2 tbsp. boiling water, semisweet chocolate pieces, melted and cooled

ground espresso or 1/2 cup french roast ground coffee, shredded orange rind, water, skim milk, sugar, ice cube, orange strip (optional), grated semisweet chocolate (optional)

sugar , plus, more sugar (for the whipped cream), cornstarch, instant espresso powder , plus, more instant espresso powder (for the whipped cream), whole milk, semi-sweet chocolate chips or 1 cup bittersweet chocolate, unsalted butter, vanilla extract, heavy whipping cream

cocoa , sifted, flour, sugar, baking powder, baking soda, salt, espresso coffee (no milk), orange juice, eggs, vanilla, sunflower oil or 3/4 cup olive oil

lowfat evaporated milk, divided, granulated sugar, granulated instant espresso powder (or 3 tsp instant coffee), coarse salt, chocolate chip, cornstarch, water, unsweetened cocoa powder, chocolate-covered coffee beans

whole milk, espresso, dark chocolate, chopped into small pieces, sugar, vanilla extract

whole milk, espresso powder (2 tsp gives you a mild espresso flavor), cinnamon, eggs, preferably at room temperature, sugar

half a fully cooked ham (about 8 lb), fresh orange juice, grated orange zest, brown sugar, coffee-flavored liqueur, chinese chile paste with garlic or sambal olek, freshly ground black pepper, shots (about 1/4 cup total ) brewed espresso or 1 tbsp instant espresso powder, suggestion : etta s cornbread, recipe follows, all-purpose flour, ground yellow cornmeal, grated pepper jack (1 1/2 oz), baking powder, salt, eggs, milk, honey, unsalted butter, melted , plus a little more buttering the pan

heavy cream or 3/4 cup whipping cream or 3/4 cup double cream, instant espresso coffee powder, granulated sugar, unsalted butter, semisweet chocolate, chopped, unsweetened chocolate, chopped, chocolate covered espresso bean candies, garnish

granulated sugar , plus, granulated sugar, instant nonfat dry milk powder, instant espresso powder, instant espresso powder, salt, egg yolks , from eggs graded large, heavy cream, divided, whole milk, whole milk, vanilla, coffee liqueur, malted milk balls (2 cups, chopped )

milk, heavy cream, shots espresso, chilled (or 1/2 cup instant espresso), simple syrup , recipe follows, crumbled amaretti cookies (or biscotti), for garnish, water, sugar

butter or margarine, softened, powdered sugar, crushed chocolate-covered espresso beans (4 oz), kahlua, salt, milk chocolate morsels, shortening

espresso powder, water, vegetable oil or 1/2 cup canola oil, eggs, fudge brownie mix, semisweet chocolate morsel, walnuts, chopped

beef flank steak, chili powder, kosher salt, instant espresso coffee powder, garlic powder, dried oregano, fresh ground black pepper, anaheim chilies or 2 poblano peppers, seeded and coarsely chopped, fresh cilantro, cotija cheese, crumbled or 1/4 cup parmesan cheese, grated, pine nuts, garlic cloves, crushed red pepper flakes, salt & freshly ground black pepper, olive oil

espresso powder, ripe bananas (but not too ripe- just a few spots), mashed well, whole-berry cranberry sauce, vanilla, canola oil, brown sugar, cocoa powder , sifted, spelt flour, whole wheat pastry flour, salt, baking powder

espresso, steamed milk, davinci gourmet sugar-free peanut butter syrup, davinci gourmet sugar-free chocolate syrup

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.