It’s Cappuccino Day!

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cappuccino coffee cup~ CELEBRATE CAPPUCCINO ~
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This is a National Food Holiday I can really get behind 😉 Celebrate the day with one of these delicious cappuccino inspired recipes!
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MOCHA CAPPUCCINO AT HOME ~ the adult version

Make Mocha Cappuccino at Home

Yield: 4 cups of delicious cappuccino

WHAT YOU’LL NEED:

1/2 cup sugar
1/3 cup cocoa
2 1/2 cups strong brewed coffee
1/4 cup coffee liqueur
1 teaspoon vanilla extract
2 cups milk

WHAT YOU’LL DO:

  1. Stir together first 5 ingredients in a saucepan; cook, whisking constantly, over medium heat, 5 minutes or until thoroughly heated.
  2. Microwave milk in a 2-cup glass measuring cup at HIGH 2 minutes, or until thoroughly heated. Pour one-third hot milk in a heat-proof jar; seal with lid. Shake until frothy. Repeat twice with remaining milk.
  3. Pour coffee into 4 mugs; top with frothed milk. Serve immediately.

Note: For testing purposes only, we used Kalhua coffee liqueur.

source

cappuccino coffee beans

CHOCOLATE HAZELNUT MOCHA CAPPUCCINO PIE

Chocolate Hazelnut Mocha Cappuccino Pie ~ the recipe

Yield: Makes 1, 9″ pie.

WHAT YOU’LL NEED:

1 (3.4 ounce) package instant vanilla
pudding mix
1 1/2 cups cold milk
2 tablespoons instant mocha cappuccino
mix
2 cups frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie
crumb crust
1/2 cup semisweet chocolate chips
1/2 cup chopped hazelnuts
WHAT YOU’LL DO:
 
  1. Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
  2. Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.

source

cappuccino coffee beans

CAPPUCCINO FUDGE

Cappuccino Fudge ~ the recipe

WHAT YOU’LL NEED:

1 (7 oz.) jar marshmallow cream
½ c. sugar
2/3 c. heavy whipping cream
¼ c. margarine/butter
1 t. instant coffee powder
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag semi-sweet chocolate chips
1 cup toasted chopped hazelnuts or walnuts (optional)

WHAT YOU’LL DO:

  1. Line an 8” square baking pan with aluminum foil; set aside.
  2. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly.
  3. Remove from heat. Stir in chocolate chips until smooth.
  4. Pour into prepared pan.
  5. Cover and refrigerate at least 4 hours.
  6. Place on cutting board and cut into 36 squares.

source

cappuccino coffee beans

CAPPUCCINO CHEESECAKE BROWNIES

Cappuccino Cheesecake Brownies ~ the recipe

Yield: one 13×9 pan

WHAT YOU’LL NEED:

One 19.5 oz. package Pillsbury Mocha Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 eggs

For the cheesecake layer:
One 8 oz. package cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon cornstarch
3/4 teaspoon cinnamon, divided
1 egg
One 14 oz. can sweetened condensed milk
pinch of vanilla powder (or 1 teaspoon vanilla extract)

1/4 cup semisweet chocolate chips
1 teaspoon vegetable oil

WHAT YOU’LL DO:

  1. Preheat oven to 325 degrees F. Spray a 13×9 inch baking pan with non-stick cooking spray and set aside.
  2. In a large bowl, using an electric hand mixer, beat together brownie mix, oil, water, and eggs on medium speed for 2 minutes. Pour and spread evenly into prepared pan.
  3. In another bowl, beat together cream cheese and butter until creamy and smooth. Add cornstarch and 1/4 teaspoon cinnamon and beat until well combined. Add egg, sweetened condensed milk, and vanilla, and beat until incorporated. Pour evenly over brownie batter. Sprinkle remaining 1/2 teaspoon cinnamon over cheesecake batter.
  4. Bake 30-40 minutes, or until cheesecake is set in the center. Transfer to a wire rack to cool completely.
  5. Melt chocolate chips with oil over a double broiler, stirring until smooth. Drizzle over cooled brownies. Refrigerate 30 minutes before serving.

source

cappuccino coffee beans

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