The Misunderstood Eggplant » espresso

Spicy Aztec Brownies w/ Cinnamon Glaze

jenn — Wed, 24 Oct 2007 10:05:25 +0000

This deliciously intense recipe comes from another Camilla V. Saulsbury book called Brownie Mix Bliss. As the title suggests, this book is full of great recipes that use a box of brownie mix and some extra ingredients to create an easy and tasty batch of brownies that is anything but boring.

Much in the vein of Cake Mix Cookies, these recipes are fairly simple but with big results. Here is my first attempt from the book, a spicy mixture of espresso, dark chocolate, cayenne pepper, and (of course) brownie mix. Don’t be scared by the cayenne pepper…it is bold, but goes well with chocolate and coffee flavors. Add a cinnamon-flavored glaze, and this Aztec-inspired recipe is sure to knock your socks off!

1 1/2 tbsp instant espresso powder
1 tbsp vanilla extract
1 box (19.5 to 19.8) traditional brownie mix
1 stick (1/2 cup) unsalted butter, melted
1/4 cup water
2 large eggs
1/4 tsp cayenne pepper
3 (1 oz) squared bittersweet or semi-sweet baking chocolate, finely chopped
Cinnamon Glaze (see below)

Preheat oven to 350F (325F for a dark-coated metal pan). Coat the bottom of an 8 inch square pan with cooking spray.

In a small bowl, dissolve espresso powder into vanilla extract. In a medium bowl, combine brownie mix, melted butter, Stir with a wooden spoon just until the dry ingredients are moist. Stir in chopped chocolate. Spread batter into prepared pan.

Bake 35-40 minutes or until a toothpick inserted 2 inches from edge of pan comes out clean. Do not overbake. Transfer to a wire rack.

Spread Cinnamon Glaze over brownies while still warm. Cool completely and cut into squares.

Cinnamon Glaze

1 1/2 cups powdered sugar, sifted
3/4 tsp cinnamon
1 1/2 tbsp melted butter
3-4 tsp milk

Combine sugar and cinnamon. Stir in melted butter. Add milk, 1 teaspoon at a time, stirring well, until a spreadable glaze forms.

White Dream Cookies

jenn — Fri, 10 Aug 2007 10:05:02 +0000

These no-bake cookies are made with white chocolate pudding mix and instant espresso, giving it a sweet, subtle mocha-like flavor. Inspired by the Coffee Toffee Cookies.

2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (5 oz) can evaporated milk
1/4 tsp salt
1 small package instant white chocolate pudding mix
2 tsp instant espresso (or 1 tbsp instant coffee)
2 1/2 cups quick oats

Line cookie sheets with waxed paper.

In a large heavy-duty saucepan, combine sugar, butter, evaporated milk, and salt. Cook over medium heat, stirring constantly until mixture comes to a full, rolling boil. Remove pan from heat.

Stir in pudding mix, instant espresso, and quick oats. Mix well until all the oats are coated.

Drop mixture by rounded tablespoons onto lined cookies sheets. Allow to cool and become firm, about 30 minutes.

Jenn’s Mocha Mocha Mix

jenn — Fri, 27 Jul 2007 10:05:14 +0000

Here’s a little concoction I created to make great mochas at home:

1 pkg (about 1 1/3 cups) dry instant non fat milk
1 cup sugar
1/2 cup cocoa
1/3 cup instant espresso (or 2/3 cup instant coffee)
1 tsp cinnamon
1/4 tsp salt

Combine all ingredients in a blender and pulse to combine, or stir together in a large bowl.

To make mochas, combine 1/4 cup mix with 1 cup hot water (or to taste). Stir and enjoy!

Coffee Toffee Cookies

jenn — Mon, 22 Jan 2007 05:39:00 +0000

This is a great recipe from the book “No-Bake Cookies” that combines dark brown sugar and real butter, which creates a praline-like taste (similar to the Brown Sugar Cookies from the post on August 11th, 2006). Add in some butterscotch pudding and instant espresso and you get what the author calls a “rich, comforting cookie, reminiscent of flavored espresso drinks from the local coffee shop.” With only 7 ingredients, these cookies are easy to make with little clean up.

2 cups packed dark brown sugar (equal to one 16 oz package)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (5 oz) can evaporated milk
1/4 tsp salt
1 small package instant butterscotch pudding mix
2 tsp instant espresso (or 1 tbsp instant coffee)
2 1/2 cups quick oats

Line cookie sheets with waxed paper.

In a large heavy-duty saucepan, combine brown sugar, butter, evaporated milk, and salt. Cook over medium heat, stirring constantly until mixture comes to a full, rolling boil. Remove pan from heat.

Stir in pudding mix, instant espresso, and quick oats. Mix well until all the oats are coated.

Drop mixture by rounded tablespoons onto lined cookies sheets. Allow to cool and become firm, about 30 minutes. Enjoy with a cold glass of milk!

Note about dark brown sugar:
Dark brown sugar is regular brown sugar mixed with molasses, which burns easily. To prevent burning, stir mixture constantly while heating. Mixture is at a full, rolling boil when it bubbles even while you are stirring.