Cafe Au Lait Bars Wcnnamon Cocoa Glaze Recipes

CAFE AU LAIT BARS

Steps:

• Preheat oven to 325. Lightly grease a 13 X 9 pan. Beat the eggs in a mixing bowl until light-colored and thick. Add teh sugar, beating until glossy and thick. Add vanilla and butter, beating to combine. Stir in the flour and salt. Scrape down beater and sides of bowl to incorporate.
• Set aside 1 1/2 cups batter. Stir together the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into prepared pan. Spoon the reserved batter over and then run a knife through the two batter to marble them. Sprinkle with nuts.
• Bake 20-25 minutes or until the center is set. Cool before cutting.

MOCHA-CINNAMON CAFé AU LAIT

Steps:

• Combine milk, cinnamon sticks and whole cloves in medium saucepan. Bring to simmer. Remove from heat. Add both chocolates and whisk until melted. Cover and let stand 15 minutes to allow flavors to blend.
• Bring milk mixture to simmer. Add coffee, 2 tablespoons sugar and 1 teaspoon vanilla; stir over medium-low heat until flavors blend (do not boil), about 5 minutes.
• Meanwhile, beat cream, pinch of nutmeg, 1 tablespoon sugar and 1/2 teaspoon vanilla in small bowl until soft peaks form.
• Strain cappuccino; ladle into mugs. Top with cream. Sprinkle with more nutmeg.

CAFE AU LAIT BARS W/CNNAMON COCOA GLAZE

Steps:

• 1. Preheat oven to 325 degrees. Lightly grease a 9x13-inch pan.
• 2. In a large mixing bowl, beat the eggs until light-colored and thick.
• 3. Add the sugar, beating until glossy and stiff.
• 4. Add the vanilla and the melted butter, beating to combine, then stir in the flour and the salt.
• 5. Set aside 1 1/2 cups of the batter. In a small bowl, combine the instant espresso powder and the heavy cream and then add to the remaining batter.
• 6. Spread the coffee batter in the prepared pan and then spoon the reserved batter over the top.
• 7. With a butter knife, swirl the two batters to marble them.
• 8. Bake for 30 minutes or until the sides have barely pulled away from the pan.
• 9. Remove from the oven and onto a wire rack to cool completely.
• 10. GLAZE:
• 11. Combine the powdered sugar, cinnamon, cocoa powder and salt.
• 12. Gradually add the cream and whisk until there are no lumps remaining.
• 13. Spread over the top of the bars and allow the glaze to set before cutting into bars.