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Chocolatissimo
Dessert American

Chocolatissimo

4.6

Prep
30 min
Cook
50 min
Total
620 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch springform pan with butter; line the bottom with parchment paper.
  2. 2 Place chocolate, 1 ¼ cups butter, and coffee granules in the top of a double boiler over simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth. Cool to lukewarm.
  3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and lemon-colored. Fold into chocolate mixture until well combined; set aside.
  4. 4 Beat egg whites in a large glass or metal bowl until stiff peaks form. Fold ⅓ whites into chocolate mixture, then quickly fold in remaining ⅔ whites until no streaks remain. Pour ⅔ mixture into the prepared pan; cover and refrigerate remaining ⅓ batter.
  5. 5 Bake in the preheated oven until filling is just firm in center, about 40 minutes. Cool, then remove cake from the pan, and refrigerate for 1 hour.
  6. 6 Spread remaining ⅓ batter over cooled cake; refrigerate 8 hours to overnight.

By LJ8677

Mocha Truffles
Dessert American

Mocha Truffles

4.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Place 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes. Stir cream cheese, coffee granules, and water into melted chocolate until smooth; chill in the refrigerator until firm enough to shape, about 30 minutes.
  3. 3 Shape chocolate mixture into 1-inch truffle balls; place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
  4. 4 Place 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes.
  5. 5 Dip truffles in melted chocolate coating; return to the prepared baking sheet. Set aside until firm, at least 30 minutes.

By Janice Reeves

Caramel Macchiato Ice Cream
Dessert American

Caramel Macchiato Ice Cream

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Whisk together milk, sugar, instant coffee granules, and salt in a large bowl until sugar is dissolved. Stir in heavy cream. Cover the bowl and refrigerate until chilled, at least 2 hours.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency. Transfer 1/2 of the ice cream to a one- or two-quart lidded plastic container. Pour 1/2 of the caramel sauce over the top, then repeat the layers with remaining ice cream and caramel. Swirl caramel into ice cream using a chopstick or knife.
  3. 3 Cover ice cream surface with plastic wrap to seal. Allow ice cream to ripen in the freezer for at least 2 hours or overnight for best results.

By dana

Coffee and Donuts Ice Cream
Dessert American

Coffee and Donuts Ice Cream

5.0

Prep
30 min
Cook
Total
400 min

Instructions

  1. 1 Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
  2. 2 Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
  3. 3 Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
  4. 4 Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.

By JOHNN11102

Turkish Coffee Ice Cream
Dessert American

Turkish Coffee Ice Cream

4.2

Prep
10 min
Cook
20 min
Total
450 min

Instructions

  1. 1 Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
  2. 2 Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
  3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions.

By Marilyn Perzik

Coffee Cake Roll
Dessert American

Coffee Cake Roll

3.5

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.
  2. 2 Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside.
  3. 3 Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl.
  4. 4 Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.
  5. 5 Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes.
  6. 6 While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel.
  7. 7 Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour.
  8. 8 Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.

By sueb

Cappuccino Caramels
Dessert American

Cappuccino Caramels

5.0

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Line an 8-inch square baking dish with aluminum foil and grease the foil with about 1 teaspoon butter.
  2. 2 Melt 1 cup butter in a saucepan over medium-low heat. Stir brown sugar, sweetened condensed milk, corn syrup, and coffee granules into the melted butter. Clip candy thermometer to the side of the saucepan. Cook and stir brown sugar-butter mixture over medium heat until caramel reaches 248 degrees F (120 degrees C), about 20 minutes. Remove saucepan from heat.
  3. 3 Stir walnuts, vanilla extract, and orange zest into caramel; pour into prepared baking dish. Let caramel cool to room temperature.
  4. 4 Remove caramel from dish and peel aluminum foil from caramel; discard foil. Slice caramels into squares.

By Janice Glaser

Derby Pie
Dessert American

Derby Pie

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Press pie crust into a 9-inch pie plate; prick bottom with a fork.
  3. 3 Bake in the preheated oven until crust looks dry, 4 to 5 minutes. Cool. Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Heat whiskey in a small saucepan over very low heat; stir in instant coffee until dissolved. Stir in pecans.
  5. 5 Beat sugar and eggs together in a large bowl until well blended; beat in corn syrup, butter, and vanilla extract. Fold in bourbon-pecan mixture and chocolate chips; pour filling into pie crust.
  6. 6 Bake in the preheated oven until filling is firm and golden, and crust is light brown, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.

By Kelly Carmichael

Coffee Chocolate Chip Cookies
Dessert American

Coffee Chocolate Chip Cookies

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toast almonds in a single layer on a baking sheet in the preheated oven until brown, about 10 minutes.
  3. 3 Dissolve coffee in 2 tablespoons hot water in a small bowl; set aside. Whisk flour, baking soda, and salt together in a separate bowl; set aside.
  4. 4 Beat sugar and butter together in a large bowl with an electric mixer at a medium speed until fluffy. Add coffee, eggs, and vanilla extract; mix well. Reduce mixer's speed to low; slowly add flour mixture.
  5. 5 Fold chocolate chips and almonds into dough. Drop teaspoonfuls of dough 3 inches apart onto an ungreased cookie sheet.
  6. 6 Bake in the preheated oven for 10 minutes.

By Cindy Carnes

Chocolate Pound Cake III
Dessert American

Chocolate Pound Cake III

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

By SDFS

Texas Praline Coffee Cake
Dessert American

Texas Praline Coffee Cake

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
  2. 2 Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
  3. 3 Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
  4. 4 Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.

By NANCY JACOBS

Lots of Chocolate Cherry Cookies
Dessert American

Lots of Chocolate Cherry Cookies

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Combine flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
  3. 3 Beat together sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Beat in egg, coffee granules, and vanilla until blended. Reduce speed to low and pour in flour mixture; beat until just combined. Stir in dried cherries, semisweet chocolate chips, and white chocolate chips until evenly distributed.
  4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until cookies are just becoming firm, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.

By Jennifer Baker

Baileys Chocolate Chip Cheesecake
Dessert American

Baileys Chocolate Chip Cheesecake

4.8

Prep
15 min
Cook
90 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
  3. 3 Bake in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool.
  4. 4 Meanwhile, make filling: Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and beat until incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla; mix until incorporated. Do not overbeat.
  5. 5 Sprinkle 1/2 cup chocolate chips over cooled crust. Spoon filling over chocolate chips. Sprinkle with remaining 1/2 cup chocolate chips.
  6. 6 Bake in the preheated oven until puffed and golden brown, but the center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
  7. 7 Make topping: Beat whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until whipped cream is firm enough to hold its shape.
  8. 8 Spread topping over cooled cheesecake. Store cheesecake in the refrigerator.

By TACZYZ

Coffee Cake. Literally.
Dessert American

Coffee Cake. Literally.

4.1

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with flour. In a large bowl, stir together flour, white sugar, and salt until thoroughly combined.
  2. 2 Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with boiling water until coffee has dissolved. Pour coffee mixture into melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set butter-coffee mixture aside to cool.
  3. 3 Mix buttermilk, eggs, vanilla extract, and baking soda in a bowl until baking soda has dissolved. Mix cooled coffee mixture into flour mixture, then gently stir in buttermilk mixture. Pour batter into the prepared cake pans.
  4. 4 Bake in the preheated oven until cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow cakes to cool in the pans for about 10 minutes before cooling completely on racks.
  5. 5 Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost cooled cake layers.

By ern

Mississippi Mud Cheesecake
Dessert American

Mississippi Mud Cheesecake

4.7

Prep
40 min
Cook
140 min
Total
600 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Combine animal cracker crumbs, ¾ cup sugar, and 1 tablespoon coffee granules in a bowl. Add melted butter; stir until evenly moistened. Press into the prepared pan; set aside.
  3. 3 Beat 1 ½ cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee in the bowl of a stand mixer fitted with the paddle attachment until blended. Beat in softened cream cheese until incorporated and no lumps remain. Beat in eggs, one at a time, adding vanilla extract with last egg. Fold in ½ cup chopped pecans, then pour into the prepared crust.
  4. 4 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 200 degrees F (95 degrees C); continue baking 2 hours more. Turn off the oven; let cheesecake stand in the oven for 2 hours before opening the door. Remove cheesecake from the oven; cool to room temperature, about 1 hour.
  5. 5 Once cooled, melt chocolate chips and milk in a small saucepan over low heat. Remove cheesecake from the springform pan.
  6. 6 Spread marshmallow cream evenly over cheesecake. Spread or drizzle chocolate over top; sprinkle with ¼ cup chopped pecans. Chill completely before serving, about 4 hours.

By cheesecakemaker

Decadent Mocha Cheesecake Brownies
Dessert American

Decadent Mocha Cheesecake Brownies

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
  2. 2 Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
  3. 3 Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
  4. 4 Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
  5. 5 Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
  6. 6 Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

By larkspur

Cappuccino Cake Brownies
Dessert

Cappuccino Cake Brownies

4.5

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Dissolve coffee in boiling water in a small bowl.
  3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  4. 4 Beat sugar and butter together in a bowl until light and fluffy. Beat melted chocolate chips, eggs, and and coffee mixture into sugar mixture.
  5. 5 Whisk flour and cinnamon together in a bowl. Gradually stir flour mixture into chocolate mixture until batter is combined. Pour batter into prepared baking dish.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

By benson_lorraine

Chocolate Banana Sorbet
Dessert

Chocolate Banana Sorbet

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Kahlua Brownies
Dessert

Kahlua Brownies

3.5

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
  2. 2 Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
  3. 3 Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

By annorasmom

Mocha Fudge
Dessert

Mocha Fudge

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
  2. 2 When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

By KRYSTEEN

Coconut Coffee Liqueur Cake
Dessert

Coconut Coffee Liqueur Cake

4.9

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
  2. 2 With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
  3. 3 Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.

By Craig Lonsdale

Double Chocolate Mocha Trifle
Dessert

Double Chocolate Mocha Trifle

4.8

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
  2. 2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
  3. 3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

By ADRSEW

Mocha Nut Butter Balls
Dessert

Mocha Nut Butter Balls

4.4

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
  2. 2 In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

By Jeanie Bean

Mocha White Chocolate Chunk Cookies
Dessert

Mocha White Chocolate Chunk Cookies

4.9

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
  2. 2 Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
  4. 4 Drop tablespoonfuls of dough onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

By Sarah-May

Gluten-Free Dairy-Free Brownies
Dessert

Gluten-Free Dairy-Free Brownies

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
  3. 3 Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
  4. 4 Pour brownie batter into an 8-inch square baking dish.
  5. 5 Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

By joek

Marbled Tea Cake
Dessert

Marbled Tea Cake

4.3

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. 2 Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
  3. 3 Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
  4. 4 Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.

By Lekshmi Remesh

Strawberry Tiramisu Trifle
Dessert Italian

Strawberry Tiramisu Trifle

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
  2. 2 Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
  3. 3 Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

By Mashmousha

Ultimate Double Chocolate Cookies
Dessert

Ultimate Double Chocolate Cookies

4.7

Prep
25 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
  2. 2 In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
  4. 4 Roll dough into walnut-sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
  5. 5 Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

By Carol P

Super Easy Chocolate Cupcakes
Dessert

Super Easy Chocolate Cupcakes

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. 2 In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.

By Michelle