164634 mocha cigars with coffee cream Recipes
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sugar, king arthur unbleached all-purpose flour, salt and12 Moresugar, king arthur unbleached all-purpose flour, salt, milk, instant coffee granules, crushed, egg yolks, lightly beaten, butter, vanilla extract, chocolate crumb crust (9 inches), instant coffee granules, heavy whipping cream, sugar, vanilla extract, heath candy bar (1.4 oz), crushed30 min, 15 ingredients
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Mocha Yogurt Coffee Cakebrown sugar, nuts, chopped, unsweetened cocoa powder and9 Morebrown sugar, nuts, chopped, unsweetened cocoa powder, cinnamon, instant coffee crystals, butter, sugar, vanilla, eggs, bisquick baking mix, plain yogurt, powdered sugar , for dusting35 min, 12 ingredients
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Mocha Chocolate-Coffee Frostingsugar, milk, butter, semisweet chocolate, hot coffee10 min, 5 ingredients
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Mocha Fireside Coffeepowdered nondairy creamer, hot cocoa mix and5 Morepowdered nondairy creamer, hot cocoa mix, instant coffee granules, ovaltine chocolate drink mix, sugar, ground cinnamon, ground nutmeg10 min, 7 ingredients
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Mocha Mint Coffeehot brewed coffee, instant hot cocoa mix, dulce de leche and4 Morehot brewed coffee, instant hot cocoa mix, dulce de leche, peppermint crunch baking chips or mint chocolate chips, sugar, marshmallows, ground cinnamon2 hour 10 min, 7 ingredients
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Mocha Mint Coffee Creamerhalf-and-half, white chocolate chips, cream and2 Morehalf-and-half, white chocolate chips, cream, peppermint syrup, chocolate syrup15 min, 5 ingredients
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Coffee Cream, an Omani Dessertinstant coffee (or 2 tbsp strong brewed hot coffee) and3 Moreinstant coffee (or 2 tbsp strong brewed hot coffee), chilled double cream (heavy cream, 9.5 oz), chopped mixed nuts (2 oz), brown sugar (or to your liking)30 min, 4 ingredients
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Tips On Using Heavy Whipping Creami have found for cooking heavy whipping cream is best. co... and19 Morei have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.15 min, 20 ingredients
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