Coffee and chocolate make a delicious blend
by Heather Berry | hberry@ruralmissouri.coop
Mocha Coffee Squares
For cake:
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/4 cup plain nonfat Greek yogurt
1 egg
1/2 cup chocolate milk
2 tablespoons brewed coffee
For topping:
1/2 cup brown sugar
4 tablespoons flour
2 teaspoons cinnamon
2 teaspoons cocoa powder
1 tablespoon butter, melted
2 tablespoons brewed coffee
1 cup pecans, chopped
For glaze:
2 tablespoons butter, softened
1-1/2 cups powdered sugar
1 tablespoon milk
2 tablespoons brewed coffee
Heat oven to 325 degrees. Spray a 9-inch pan with cooking spray. Whisk flour, baking powder and salt together in a medium bowl. In another bowl, combine sugar, Greek yogurt and egg in a large bowl. Stir in milk and coffee. Add dry ingredients into wet and stir until just combined.
To make the streusel topping. Combine brown sugar, flour, cinnamon, cocoa powder coffee and butter. Add pecans, if desired. Pour batter into prepared pan. Top with streusel. Bake for 15 minutes or until a toothpick comes out clean. To make the glaze: Beat butter and powdered sugar with a hand mixer until crumbly. Beat in milk and coffee until no lumps remain. Drizzle over cake and serve.
Mocha Truffle Cookies
1/2 cup butter
1-1/2 cups semisweet chocolate chips, divided
1 tablespoon instant coffee
3/4 cup sugar
3/4 cup brown sugar, packed
2 beaten eggs
2 teaspoons vanilla
2 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, if desired
Heat oven to 350 degrees. In a small saucepan, melt butter and 1/2 cup of chocolate chips over low heat. Remove from stovetop. Stir in instant coffee. Cool for 5 minutes. Next, stir in sugars, eggs and vanilla. In a medium bowl, combine flour, cocoa, baking powder and salt. Then stir cooled mixture into dry ingredients until just blended. Add remaining one cup of chocolate chips to the mixture. Drop dough by rounded tablespoons onto lightly greased cookie sheet and bake for 10 minutes. Allow cookies to cool on sheets several minutes before removing. Dust with powdered sugar, if desired.
Mocha Delight
14 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into small pieces
1/2 cup water
4 tablespoons instant coffee
2 tablespoons cocoa, sifted
5 egg whites, separated
1-1/2 cups heavy cream
1 teaspoon cream of tartar
2 tablespoons sugar
Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place all of the chocolate, water, instant coffee and cocoa in the top half of the double boiler. Heat for 6 to 7 minutes, stirring the mixture until smooth. Set aside and keep at room temperature until needed. Place egg whites and heavy cream in the bowl of an electric mixer fitted with a whisk attachment; add cream of tartar and whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding sugar. Beat until stiff, about 30 to 45 seconds. Fold 1/2 of the egg white mixture into the melted chocolate
mixture, stirring until combined, then fold in the remaining egg white mixture. Pour into mugs or small dessert bowls.
Serve slightly cooled or near room temperature. Mixture will be thick when set. Note: We made extra whipped cream to serve with ours, added a dash of instant coffee expresso powder and a fresh raspberry before serving.
Toffee Mocha Muffins
2 cups flour
2/3 cup brown sugar, packed
1/2 cup unsweetened cocoa powder, sifted
2 to 4 tablespoons instant espresso powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons butter, melted
1-1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla
1 cup semisweet chocolate chips
For topping:
1/4 cup flour
1 tablespoon instant coffee
2 tablespoons brown sugar
1/2 cup toffee bits
1 tablespoon butter, at room temperature
Powdered sugar for dusting, if desired
Heat oven to 375 degrees. Line a muffin tin with paper muffin cups. In a large bowl combine the flour, brown sugar, sifted
cocoa powder, espresso powder, baking powder, baking soda and salt. In a small bowl combine the melted butter, buttermilk, eggs and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate
chips. Do not overmix. Divide the batter evenly among the muffin cups. For the topping: In a small bowl combine the flour,
instant coffee, brown sugar and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin. Bake for 20 minutes or until a cake tester inserted into the center comes out clean. Transfer the pan to wire rack to cool for 5 minutes before removing the muffins
to the rack to cool completely. Dust with powdered sugar, if desired.