Spiced Orange Mocha

Cappuccino goes a step better. Simmer coffee, chocolate, orange, and spices into this mellow brew. Ingredients 1   medium orange 7  whole cloves 2  cups water 2  cups milk 1/2  cup packed brown sugar 1/4  cup unsweetened cocoa powder 2  tablespoons instant coffee crystals 1/4  teaspoon rum extract 2  inches stick cinnamon Directions 1. Using a vegetable peeler or sharp knife, remove peel from orange; set aside. Squeeze juice from orange; add water, if necessary, to equal 1/3 cup. Set aside. 2. For spice bag, place orange peel, cinnamon, and cloves in a double layer square of 100-percent-cotton cheesecloth. Bring up corners; tie with string. 3. In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in rum extract. Makes 6 (6-ounce) servings. Technorati Tags : mocha, spiced+orange+mocha, coffee+recipe

 

Four Excellent choices to help you bake your own Biscotti

Biscotti

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Technorati Tags : biscotti

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Coffeehouse in Your Kitchen

How to brew a great cup, and make some delicious go-withs.

 

No Special Equipment

Fancy coffees prepared with hissing machines are doable in your kitchen without the hissing machines -- or any other special equipment. All you need is a drip coffeemaker and a little savvy. While you're at it, how about a coffee party? We've included delectable coffeehouse go-withs, and all can be made ahead. The Specialty Cups Espresso (left in photo): Using a drip coffeemaker, add 1 cup cold water and 1/3 cup French roast or espresso roast, ground as directed for your coffeemaker. Brew according to manufacturer's directions. (If using an espresso maker, use manufacturer's suggested amounts of ground coffee and water.) Pour into four demitasse cups or small cups. Serve with sugar cubes or coarse sugar. Makes four 2-ounce servings. Cappuccino (right in photo): Brew 1 recipe of espresso. Meanwhile, in a small saucepan warm 1 cup low-fat milk over medium heat until hot but not boiling. Transfer milk to a food processor bowl or blender container. Process or blend until milk is very frothy. (If you have an espresso machine with a steaming nozzle, heat and froth milk according to manufacturer's directions.) Divide espresso among four 5- to 8-ounce cups. Top each with the frothy milk. If desired, sprinkle with ground cinnamon or grated chocolate and serve with sugar. Makes 4 servings. Caffe Latte (middle in photo): Prepare 1 recipe cappuccino as directed, except increase the low-fat milk to 2 cups. A typical caffe latte is mostly hot milk and has just a small amount of froth on top. Serve with sugar, if desired. Makes 4 servings.

 

 

Gingerbread Scones

The much-loved spices of gingerbread are baked into these scones.

2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup butter 1 egg yolk, beaten 1/3 cup molasses 1/4 cup milk 1 egg white, slightly beaten Coarse sugar (optional) 1 recipe Nutmeg Whipped Cream* (optional)

1. In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center. 2. In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With a fork, stir until combined (mixture may seem dry). 3. Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired. 4. Bake in a 400 F oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired. Makes 8 scones. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to three months. Place frozen, foil-wrapped scones in a 300 F oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes if thawed).

*Nutmeg Whipped Cream

Remember this recipe next time you make pumpkin or sweet potato pie.

1/2 cup whipping cream 1 tablespoon sugar 1/4 teaspoon finely shredded orange peel 1/4 teaspoon vanilla 1/8 teaspoon ground nutmeg

In a chilled small mixer bowl combine all the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Serve immediately, or cover and chill until needed, up to 2 hours. Makes 1 cup.

 

Technorati Tags : scones

 

Double Chocolate Chunk Biscotti

To decorate cookies, roll cookie logs in coarse sugar before baking. Or drizzle cooled biscotti with melted white baking bar, thinned with a little melted shortening, if needed

 

 

 

 

1/3 cup butter 2/3 cup sugar 1/4 cup unsweetened cocoa powder 2 teaspoon baking powder 2 eggs 1-3/4 cups all-purpose flour 4 ounces white baking bar, coarsely chopped 3 ounces semisweet chocolate, chopped   In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. By hand, stir in any remaining flour, chopped white baking bar, and semisweet chocolate. 2. Divide dough in half. Shape each portion into a 9-inch-long log. Place logs about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide. 3. Bake in a 375 F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet. 4. Bake slices in a 325 F oven for 8 minutes. Turn slices over; bake for 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. Store the biscotti in an airtight container at room temperature for up to a week or freeze, in a freezer container, for up to six months. Makes about 32 slices. Technorati Tags : biscotti

Apricot Hazelnut Biscotti

Pronounced bee-SKAW-tee, these cookies are firm, crisp, and made for dunkin'

 

• 1/3 cup butter
• 2/3 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon ground cardamom or cinnamon
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 3/4 cup toasted chopped hazelnuts or almonds
• 1/4 cup finely snipped dried apricots
• 1 egg yolk (optional)
• 1 tablespoon water (optional)

 

1. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, baking powder, and cardamom or cinnamon; beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can. By hand, stir in any remaining flour, nuts, and apricots. 2. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until easy to handle. Shape each portion into a 9-inch-long log. Place about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide. For a shiny surface, stir together egg yolk and water; brush onto logs. 3. Bake in a 375 F oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet. 4. Bake in a 325 F oven for 8 minutes. Turn slices over; bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Cool on a wire rack. Store in an airtight container at room temperature for up to two days or freeze, in a freezer container, for up to six months. Makes about 32 slices.

 

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