31504 heavenly almond mocha Recipes

almond paste, butter, softened, sugar, eggs, fresh pitted cherries or blueberries, king arthur unbleached all-purpose flour, divided, baking powder, salt, milk

almonds, toasted, dried parsley flakes, dill weed, dried minced onion, salt, celery seed, garlic powder, pepper, chicken broth, grain rice, butter, grated lemon peel

toasted sliced almonds, divided, unsalted butter, softened, sugar, light brown sugar, egg, raspberry jam, almond extract, vanilla extract, white flour, baking powder, powdered sugar

warm water (110 degrees f/45 degrees cup), bread flour, dry milk powder, salt, butter, rye flour, brown sugar, egg, mocha flavored instant coffee mix, chopped almonds, active dry yeast

almond butter, low-fat milk, strong coffee (i use decaf), chocolate syrup, vanilla extract (or almond extract), scoops vanilla frozen yogurt (1 cup)

vanilla ice cream, mont blanc kahlua, almond syrup, toasted almond, ice

part skim ricotta cheese (1/4 cup), unsweetened cocoa powder (1/2 tsp), vanilla extract (1/8 tsp), almond extract (1/8 tsp), sugar substitute (ie. splenda ) (1/2 tsp), sugar if you don tsp care about the carbs (1/2 tsp), espresso powder (pinch), toasted almonds, garnish (1 tsp)

butter, semisweet chocolate chips, sweetened condensed milk, instant coffee granules, salt, chopped almonds, toasted, almond extract

almond paste, coffee liqueur, instant espresso powder, walnut halves, semisweet chocolate, chopped, shortening

ripe apricots, quartered and pitted (about 4 cups), almonds, blanched and rough chopped, honey, vanilla, flour, honey, vegetable oil, arrowroot, in, water, almond extract, ground almonds, flour, whole wheat flour, baking powder, baking soda, salt

hot roll mix, ground cinnamon, ground allspice, grated lemon rind, equal for recipes, equal sweetener, equal spoonful, egg, margarine, fat-free sour cream, water, sliced almonds, toasted, mixed fruit filling (recipe below ), combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes., divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge., place dough , seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes., bake coffeecakes in preheated 350of oven until dough is browned , about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds., coffeecakes can also be made into horseshoe , ring, or other desired shapes. after forming, cut dough as directed above in recipe., a single dried fruit such as apricots , pears or apples can be substituted for the mixed dried fruit, if desired.

pillsbury brownie classics fudge toffee pieces or 1 (19 1/2 oz) box traditional fudge brownie mix, instant coffee granules or 1 tsp instant coffee crystals, butter, melted, water, eggs, chopped chocolate-covered english toffee bar (two 1.4-oz bars), almonds , toasted, cream cheese, softened, brown sugar, instant coffee granules or 1 tsp instant coffee crystals, whipping cream, vanilla, chopped toffee pieces, candy bar bars (four 1.4 oz), almonds, toasted

unsweetened chocolate almond milk (almond breeze), chilled, instant espresso powder, brown sugar, almonds , roasted

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

oil, sugar, brown sugar, almond milk (i actually used hazelnut milk), strong coffee, flax seed, ground, cornstarch, vanilla extract, flour, cocoa powder, baking soda, salt, powdered sugar, strong coffee, vanilla extract, instant espresso powder (optional, for a more intense coffee flavour)

flour, sugar, butter, softened, egg, instant coffee granules, sliced almonds, powdered sugar, almond extract, milk

reduced-fat cream-filled chocolate sandwich cookies (such as reduced fat oreos), water, unsweetened cocoa, instant espresso or 1 tsp instant coffee granules, unflavored gelatin, water, instant espresso or 2 tbsp instant coffee granules, sugar, unsweetened cocoa, evaporated low-fat milk, egg yolks, lightly beaten, almond extract, sliced almonds, toasted

corn chex, popped popcorn, sliced almonds, white candy coating, chopped, instant espresso powder, almond extract, salt