5 recipes found
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 9-inch pans with nonstick cooking spray. Set aside.
Sift sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt into a large bowl. Stir to combine. Add eggs, milk, oil and vanilla. Stir in boiling water. Divide batter evenly into prepared pans.
Bake until a toothpick inserted in the center comes out clean, for 30 to 37 minutes. Remove to cool on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
Sift flour, cocoa, and salt together in a bowl. Set aside.
Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.
Combine sugar, butter, cornstarch, and espresso powder in a large saucepan until blended; stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes.
Off heat, stir in vanilla extract. Cool completely, 20 to 30 minutes. Stir in sweetened condensed milk and coffee liqueur.
Beat cream in a chilled large glass or metal bowl with an electric mixer until stiff peaks form; fold into milk mixture.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Add the vodka, coffee liqueur, crème de cacao, and espresso to a cocktail shaker. Fill the shaker with ice.
Shake the cocktail vigorously for 15 to 30 seconds, then strain into a martini or coupe glass.
Garnish with the three coffee beans, placing them in a fan shape over the top of the drink. Serve.
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