Butterscotch Mocha Recipes

BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

WHITE CHOCOLATE BUTTERSCOTCH MOCHA

Steps:

• Combine white chocolate chips, butterscotch chips, and sweetener in a mug. Add coffee and heavy cream and stir until chips are melted and heavy cream is fully incorporated. Top with whipped cream.

MOCHA BUTTERSCOTCH COOKIES

Steps:

• In a small saucepan, heat the chocolate chips, butter and coffee granules until chocolate and butter are melted and coffee is dissolved; set aside to cool., In a large bowl, beat eggs and sugars until light in color. Add vanilla and chocolate mixture; beat until smooth. Combine the flour, baking powder and salt; beat into egg mixture until blended. Stir in butterscotch chips (dough will be sticky)., Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 10-12 minutes until edges are set but center is still slightly soft (cookies will have a crackled appearance). Remove to a wire rack. Store in an airtight container.

BUTTERSCOTCH MOCHA

Steps:

• Combine all ingredients in a 360ml (12oz) cup.

DECADENT MOCHA BUTTERSCOTCH BROWNIES

Steps:

• 1. Grease an 8-inch square baking pan. Line pan with parchment paper, allowing for 2-inch overhang on two opposite sides. Butter the parchment paper (excluding the overhang), then set pan aside. 2. Preheat oven to 350 degrees. 3. Put butter, chocolate chips, and coffee powder in a heatproof bowl set over a pan of simmering water or use a double boiler. Stir until butter and chocolate melt. Let cool for 5 minutes. 4. Mix together flour, baking powder, and salt in a medium bowl; set aside. 5. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Mix on medium speed until pale, about 4 minutes. Add chocolate-coffee mixture, and mix until combined. Reduce speed to low. Add flour mixture, and mix until combined. Mix the butterscotch morsels into the batter. 6. Pour batter into prepared pan and spread evenly. Bake for about 40 minutes, or until a cake tester inserted into the brownies comes out clean (not wet, though there may be a few crumbs.) Let cool in pan for about 15 minutes. Lift brownies out and let cool completely on a wire rack before cutting into squares.