COFFEE AND FUDGE SEMIFREDDO
Steps:
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.
COFFEE DOUGHNUTS WITH COFFEE GLAZE
A recipe for coffee cake doughnuts with a coffee glaze.
Provided by Katherine Sacks
Categories Cake Coffee Dessert Kid-Friendly Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 doughnuts
Number Of Ingredients 16
Steps:
- Make the doughnuts:
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
- Make the Coffee Glaze:
- Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
VANILLA DRIZZLE
Just three pantry ingredients give a special finish to coffee cakes or sweet muffins.-Mary Faulk, Cambridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1/2 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sugar, vanilla and enough milk to achieve desired consistency. Stir until smooth. Drizzle over bread.
Nutrition Facts :
COFFEE DESSERT SAUCE OR DRIZZLE
This sweet, gooey sauce is packed with coffee flavor that's delicious paired with pound cake or ice cream. It's also a great drizzle to use with your baking.
Provided by Annacia
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine cream and espresso powder in a medium bowl and whisk until powder is dissolved; set aside.
- Combine sugar and water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook undisturbed until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
- Remove from heat and whisk in cream mixture and salt until smooth.
Nutrition Facts : Calories 1311, Fat 78.6, SaturatedFat 49.3, Cholesterol 254.6, Sodium 1362.1, Carbohydrate 155.8, Sugar 149.9, Protein 3.5
QUICK VANILLA GLAZE
This is the perfect glaze for a dessert bread. It is so simple to whip up, you will be adding it to all of your breads.-Mary Faulk, Cambridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1/2 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.
Nutrition Facts :
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