Cappuccino Love Bites Recipes

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CAPPUCCINO-CHOCOLATE BITES



Cappuccino-Chocolate Bites image

Categories     Cookies     Sandwich     Chocolate     Bake     Pastry     Simmer

Yield Makes about 2 1/2 dozen

Number Of Ingredients 9

2/3 cup all-purpose flour
1 tablespoon finely ground espresso beans
1/8 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup confectioners' sugar, plus more for dusting
1/4 teaspoon pure vanilla extract
1/3 cup heavy cream
2 1/2 ounces milk chocolate, finely chopped
Unsweetened cocoa powder, for dusting

Steps:

  • Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
  • Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
  • Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
  • Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day.

CAPPUCCINO BROWNIES



Cappuccino Brownies image

This easy brownie recipe from Lisa Kim of Brooklyn, New York, features the flavors of your favorite coffee drink -- espresso, cinnamon, and nutmeg.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 16

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, plus more for pan
4 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 tablespoon instant espresso powder
2 teaspoons pure vanilla extract
4 large eggs, lightly beaten
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup semisweet chocolate chips

Steps:

  • Preheat oven to 325 degrees. Place rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter; set aside.
  • In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.
  • In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.
  • Pour into prepared pan, and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper, and cut into 16 squares.

Nutrition Facts : Calories 250 g, Fat 13 g, Protein 3 g

CAPPUCCINO LOVE BITES



Cappuccino Love Bites image

For this super-easy garnish, press a striped chocolate kiss into each baked cookie while it's still warm. After the chocolate softens, you can swirl it with a knife.

Provided by Annacia

Categories     Dessert

Time 35m

Yield 48 cookies

Number Of Ingredients 10

1 cup butter flavor shortening
1 1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon coffee liqueur
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 tablespoons instant coffee crystals
48 Hershey's Hugs chocolates (milk chocolate kisses with stripes) or 48 chocolate kisses with almonds

Steps:

  • Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds.
  • Add 1 cup sugar, baking powder, and salt.
  • Beat until mixture is combined, scraping side of bowl occasionally.
  • Beat in egg, liqueur, and vanilla until combined.
  • Beat in as much flour as you can with the mixer.
  • Stir in any remaining flour.
  • If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
  • Preheat oven to 350°F
  • Lightly grease cookie sheets; set aside.
  • Shape dough into 1-inch balls.
  • Combine remaining 1/2 cup sugar and coffee crystals.
  • Roll dough balls in sugar mixture.
  • Place balls 2 inches apart on prepared cookie sheets.
  • Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown.
  • Immediately press a chocolate kiss into the center of each cookie.
  • If desired, while chocolate is still warm, swirl it gently using your finger or with a knife.
  • Transfer cookies to wire racks and cool completely.
  • Makes 48 cookies.

Nutrition Facts : Calories 86.5, Fat 4.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 21.3, Carbohydrate 10.9, Fiber 0.2, Sugar 6.4, Protein 0.8

CAPPUCCINO FLATS



Cappuccino Flats image

These coffee-flavored cookies are so delicious they make my own kitchen seen like a gourmet bakery!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4-1/2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon instant coffee granules
1 teaspoon warm water
1 large egg
2 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
GLAZE:
1-1/2 cups semisweet chocolate chips
3 tablespoons shortening

Steps:

  • In a large bowl, cream butter, shortening and sugars until light and fluffy. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate until blended. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 191 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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