TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA-TOFFEE COFFEE CAKES
Why make an entire cake when you can make a dozen mini cakes? These mini cakes have a killer banana-toffee flavor that's so good, you might have to indulge in more than just one.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
- In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
- Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
- In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1 g
TOFFEE COFFEE
Sweeten up your coffee game with this delicious Toffee Coffee recipe. Complete with caramel, chocolate syrup and COOL WHIP, this quick and easy Toffee Coffee is just as awesome as you would imagine.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 5 servings, about 1 cup each.
Number Of Ingredients 5
Steps:
- Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
- Add water to coffee maker; brew. When brewing is complete, stir until well blended.
- Pour into 5 coffee mugs. Top evenly with whipped topping.
Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 20 g, Protein 2 g
HOT BUTTERED TOFFEE COFFEE
Got this in a recipe group. I haven't tried it (Yes I know that's annoying) but it sounds awesome and I WILL try it & thought some of you might like to also.
Provided by JanetB-KY
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
- Garnish with a dollop of whipped cream and sprinkle of toffee chips.
Nutrition Facts : Calories 105.1, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 146.6, Carbohydrate 27, Fiber 0.4, Protein 0.8
TOFFEE COFFEE MIX
This is the recipe for a incredibly good coffee mix that one of my resident's son gave me as a Christmas gift, Easy and rich. To make the coffee 2-3 teaspoons in a mug and add boiling water to fill and stir well. I am not sure of the yield, but I know it is delicious.
Provided by mandabears
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place 2-3 teaspoons in a mug.
- Add boiling water to fill.
- Stir well and enjoy.
Nutrition Facts : Calories 2547.8, Fat 92.5, SaturatedFat 47.6, Cholesterol 248.3, Sodium 1218.7, Carbohydrate 361.2, Sugar 339.1, Protein 75.9
COFFEE TOFFEE CRUNCH BARS
These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.
Provided by Jet Tila
Categories dessert
Time 10h30m
Yield About 24 bars
Number Of Ingredients 16
Steps:
- For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
- Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
- For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
- Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
- Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
- For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
- Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
- Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.
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- In a heavy bottomed saucepan set over medium high heat, combine the butter, sugars, molasses, salt and espresso. Stir until sugar is dissolved and mixture is smooth. Insert a candy thermometer and continue to cook, stirring occasionally until it reaches 250° F. Then stir constantly until mixture reaches 300° F.
- Immediately pour the mixture out onto the prepared sheet pan and spread evenly with an offset spatula. Scatter chopped chocolate over the toffee and let sit a few minutes until melted, then use the offset spatula to spread it evenly over the toffee. Sprinkle with the chopped hazelnuts.
- Let sit until toffee is set, about an hour. If desired, pop it in the freezer to speed up the process, about 15 minutes Use a knife to break it into pieces.
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- Melt butter, sugars, molasses, salt and espresso in medium heavy-bottomed saucepan. Cook, whisking occasionally over medium-high heat, until temperature reaches about 250°F. Now stir constantly until temperature reaches 300°F.
- Pour onto prepared sheet pan (be very careful, a toffee or caramel burn are the worst). Spread evenly to your preferred thickness. Allow to set for a minute, then sprinkle chocolate chips over toffee. Let them sit for a minute or two to soften, then spread chocolate evenly over toffee.
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- You can use whatever strong coffee you have. I prefer to make espresso, but have also used cold brew in this recipe.
- If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
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- Pour-Over Coffee. Pour-over coffee is a nostalgic brewing method that produces produces a rich, flavorful cup of coffee. While it does require precision of measurements and brewing times, you need nothing but regular coffee grinds and water to achieve the ideal cup.
- Cuban Coffee (Cafecito) Cuban coffee is a sweet, rich, delicious hot beverage. Traditionally served after-dinner, it makes a great, dairy-free alternative to ice cream after a meal.
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- Maple Pecan Latte. A coffee shop favorite during fall and winter, it's easy to make a maple pecan latte at home. You'll start by making the sweetener, and the maple pecan syrup is enough for many lattes.
- White Chocolate Mocha. Does the thought of a sweet, creamy white chocolate latte make you weak in the knees? We can't make the cravings stop—but we can share this dreamy recipe, so you can skip the drive to the coffee shop this winter.
- Homemade Frappuccino. Save money at the coffee shop with this foolproof recipe that makes enough creamy, chilled frappuccinos to serve a houseful of holiday guests.
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