Ingredients

1/4 cup sugar
1 envelope unflavored gelatin
2 cups hot strong brewed coffee or cappuccino
1/2 cup refrigerated hazelnut nondairy creamer
1/4 cup chopped hazelnuts or walnuts
6 Pirouette cookies or cookies of your choice


Nutritional Facts

1 serving equals 156 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 27 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

1. In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer.

2. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, 

3. Stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. 

4. Sprinkle with hazelnuts; serve with cookies. Yield: 6 servings.

Editor's Note: This recipe was tested with Pepperidge Farm Pirouette cookies.

TOTAL TIME: 
Prep: 25 min. + freezing 
MAKES: 6-8 servings

Ingredients
1-1/2 cups Oreo cookie crumbs, divided
1/4 cup butter, melted
2 pints coffee ice cream, softened
1 cup miniature marshmallows
1 cup miniature semisweet chocolate chips
2 cups whipped topping
2 tablespoons caramel ice cream topping
2 tablespoons hot fudge ice cream topping, warmed
Additional cream-filled chocolate sandwich cookies, optional
 
Nutritional Facts

1 serving (1 slice) equals 528 calories, 30 g fat (17 g saturated fat), 40 mg cholesterol, 265 mg sodium, 63 g carbohydrate, 3 g fiber, 5 g protein.

Directions
1.  In a small bowl, combine 1-1/4 cups crushed cookies and butter. Press onto the bottom and up the sides of a 9-in. pie plate. In a large bowl, 

2. Combine the ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.

3. Spread whipped topping over pie. Alternately pipe thin lines of caramel topping and chocolate topping over pie; gently pull a toothpick or sharp knife through lines in one direction.

4. Cover and freeze overnight. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before cutting. Garnish with cookies if desired. Yield: 6-8 servings.

Ingredients

For the brownies:

1/2 cup (1 stick) unsalted butter

3 ounces unsweetened chocolate, in pieces

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2/3 cup all-purpose flour

1/4 teaspoon baking soda

2 ounces bittersweet chocolate chunks (or chips)

For the espresso buttercream:

1 teaspoon espresso powder (or instant coffee crystals)

1 tablespoon heavy cream

1 and 1/2 cups powdered sugar

2 tablespoons unsalted butter, at room temperature

For the chocolate ganache:

1 cup bittersweet chocolate chips

1/3 cup heavy cream

For garnish:

Chocolate-covered espresso beans, optional

Instructions

1. For the brownies: Preheat the oven to 350 degrees.

2. Thoroughly coat an 8 x 8-inch baking pan with cooking spray.

3. In a large saucepan over low heat, melt the butter and the unsweetened chocolate until smooth, stirring frequently.

4. Remove the chocolate from the heat and let cool slightly.

5. Add the sugar, mixing well.

6. Add the eggs, one at a time, mixing well after each addition.

7. Add the vanilla.

8. In a separate small bowl, mix the flour and the baking soda.

9. Add the flour to the chocolate mixture and stir until just combined.

10. Add the bittersweet chocolate chunks to the batter and mix until combined.

11. Pour and evenly spread the batter into the pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Let cool completely.

12. For the frosting: Dissolve the espresso powder (or coffee crystals) in the heavy cream.

13.  In the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer), beat the powdered sugar and the butter on medium speed until crumbly.

14. Reduce the mixer speed to low and add the coffee/cream mixture until smooth, adding more cream if necessary for your desired consistency.

15. Spread the frosting evenly over the cooled brownies.

16. For the chocolate ganache:  In a small saucepan, heat the cream and the chocolate chips over low heat, stirring frequently, until smooth and slightly thickened.  Let cool to room temperature before frosting (0r chill in the fridge until ready to use.)  Once smooth, frost the brownies with the chocolate ganache.  Top with chocolate-covered espresso beans, if using.

Makes:


About 24 cupcakes


Ingredients:

Cupcakes
1 1/4 cups milk
1/3 cup instant espresso powder
3 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon Wilton Pure Vanilla Extract Easy-Add Wilton Pure Vanilla Extract Add to shopping list Wilton Pure Vanilla Extract
Filling
1/4 cup granulated sugar
2 1/2 tablespoons instant espresso powder
1 1/4 teaspoons cornstarch
pinch salt
3/4 cup milk
2 tablespoons heavy whipping cream
3 egg yolks
Icing
2 tablespoons instant espresso powder
1/4 cup milk
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
4 cups sifted confectioners' sugar (about 1 lb.)

Instructions:

step 1

Preheat oven to 350°F. Line muffin pan with baking cups.

step 2

In small bowl, heat milk in the microwave until steaming. Whisk in espresso powder until dissolved. Cool.

step 3

In medium bowl, sift together flour, baking powder, baking soda and salt.

step 4

In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture alternately with espresso mixture, beating well after each addition. Continue beating one minute. Fill baking cups 2/3 full with batter.

step 5

Bake 18-20 minutes or until Cake Tester or toothpick inserted in cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

step 6

Set a fine mesh strainer inside a small bowl.

step 7

In small saucepan, stir together sugar, espresso powder, cornstarch and salt. In medium bowl, whisk together milk, cream and egg yolks. Stir into saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Push through strainer. Cover top of filling directly with plastic wrap. Chill completely.

step 8

In small bowl, whisk together espresso powder and milk.

step 9

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Alternately add confectioners’sugar, one cup at a time, with milk mixture, scraping sides and bottom of bowl often. Beat until fluffy.

step 10

Using tip 22, pipe a ring of espresso icing around the outer edge of the cupcake. Using Bismarck tip #230, fill cupcakes with espresso filling, letting it mound up and fill in the center of the icing ring.