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Chocolate-Dipped Hazelnut Caramel Squares Recipe

Chocolate-Dipped Hazelnut Caramel Squares Recipe


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Ingredients

  • 1 cup (packed) golden brown sugar
  • 3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 6 tablespoons heavy whipping cream
  • 1/4 cup orange blossom honey
  • 2 teaspoons finely grated orange peel
  • 5 ounces hazelnuts, coarsely chopped
  • 1/4 cup chopped candied orange peel
  • 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

Recipe Preparation

  • Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.

  • Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.

  • Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 11/2-inch squares. Cool cookies completely.

  • Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD Cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.

Recipe by Janet McCracken,

Nutritional Content

1 square contains: Calories (kcal) 142.5 %Calories from Fat 52.5 Fat (g) 8.3 Saturated Fat (g) 4.6 Cholesterol (mg) 14.4 Carbohydrates (g) 16.7 Dietary Fiber (g) 0.4 Total Sugars (g) 11.7 Net Carbs (g) 16.3 Protein (g) 1.0 Sodium (mg) 20.1Reviews Section

Toasted Hazelnut Slice & Bake Cookies with Milk Chocolate

I’ve been going wild over slice ‘n’ bake cookies for 4 days straight. I made a batch on Monday. Wasn’t too happy with them. Totally flavorless, completely crumbly. Needed more butter and something interesting. On Tuesday, I made hazelnut “puddles” — not cookies. On Wednesday, the stars aligned because I landed on the perfect ratio of flour, butter, and flavor. I tested the recipe two more times yesterday (who wants to come over and help me eat all 689374 cookies?) and here we are now: toasted hazelnut slice ‘n’ bakes with oodles of melted milk chocolate. Recipe #9 in my annual Christmas cookie palooza!

These slice ‘n’ bake cookies are thick, crunchy on the edges, soft in the center, and full of brown sugar, vanilla, cinnamon, hazelnut, and buttery flavors. To top them off, I add a healthy dose of melted milk chocolate. This way I knew Kevin would eat them. And they’d look pretty in pictures. And it’s chocolate. Win win win.

I’ve made slice ‘n’ bake cookies dozens of times over the past several years, but I’ve never been particularly happy with their flavor. They always just sort of taste like… well… crumbles of butter. But everyone loves them! So I always make them during the holidays. But this year I wanted to share a recipe on my blog that I truly loved. And I knew slice ‘n’ bakes had the potential to be just as mouthwatering as a caramel chocolate mocha Oreo stuffed peanut butter something.

Aren’t they fun? I seriously love these.

Slice ‘n’ bake cookies could not be any easier. The dough is sort of like my shortbread cookie dough and basic roll-out sugar cookie dough combined. Just completely basic ingredients like flour, sugar, egg and butter. In fact, that’s literally the base recipe. Those four ingredients. And, like I said above, the ratio of ingredients is what matters and could either leave you with dry, crumbly cookies, greasy puddle cookies, or slice ‘n’ bake perfection. Let’s focus on doing it right.

Creamed butter/sugar is the base of my slice ‘n’ bake cookies. I opt for using brown sugar instead of white sugar. If you know anything about me by now, you know that my favorite ingredient in the world is brown sugar and I use it whenever I can in dessert recipes. There’s flavor and moisture there! And it’s everything in today’s cookies. A dose of vanilla extract also adds wonderful flavor. To the creamed mixture goes 1 egg. Remember, room temperature egg. Always use room temperature egg when the recipe calls for room temperature or melted butter. Room temperature eggs emulsify so much easier into batter or dough, creating a uniform structure and texture throughout your baked good. Also, eggs incorporate more volume into the batter when at room temperature. Temperature is imperative!

Now, the flour. You’ll need 2 cups, which is just enough to create a firm, yet still slightly soft cookie dough. Exactly the texture you want when making slice ‘n’ bake cookies. Then, a pinch of cinnamon and just enough finely chopped hazelnuts for flavor. And don’t forget to toast those hazelnuts before adding them. Here’s what I do: I toast chopped hazelnuts for 8 minutes in the oven. Let them cool down, then pulse them in a food processor a few times to really get a nice, fine chop. Or chop them up yourself. (A food processor is easiest though!)

Finely chopped toasted hazelnuts and the cookie dough:

Now, roll the dough up. You’ll want to do this on a floured surface with floured hands. Divide the dough in half, then roll each half into logs. The length of logs depends on how large you want your slice ‘n’ bake cookies. Because the longer the log, the smaller in diameter the cookies. Make sense? My dough logs were about 8 inches long, making the cookies about 2.5 inches in diameter.

Roll the dough up very tightly in plastic wrap and refrigerate for at least 4 hours. I always chill the slice ‘n’ bake cookie dough in the refrigerator overnight, which makes this a convenient make-ahead recipe for cookie baking marathon days. Wait. You have those too, right?

The cookie dough has to be chilled for at least 4 hours or you will be left with greasy thin blob cookies. For lack of better words.

Now, it’s time to slice ‘n’ bake.

I roll the logs in coarse sugar for a little extra sparkle. That’s totally optional. You can also roll the logs in finely chopped hazelnuts, too.

A dunk in milk chocolate because it’s Friday…

And we’re DONE. Toasted hazelnut slice ‘n’ bake cookies with milk chocolate are crazy simple to make with only a few base ingredients. The trickiest part, if we can even call it that, is rolling the cookie dough into logs. That’s why a floured surface is key to help you handle the cookie dough. The logs of cookie dough can chill out in the refrigerator for a few days, so it’s really easy to just take them out, slice ’em up, and pop into the oven. They’re soft in the centers, thick, crunchy on the edges, exploding with flavor, and super dense. I have several ideas for different slice ‘n’ bake cookie variations below the recipe. Let me know if you try any!


Related Video

Seriously yɺll do NOT be scared off of this recipe! It is amazing. I bake a ton and this is in my top 10%. I did everything exactly as specified and they cooked perfectly and peeled right off the foil. (Actually I did zest using a Microplane to get the two teaspoons unsweetened zest, rather than chopping up the peel, but that was the only thing I didn't differently. It took me two oranges to get enough zest, so then I used two more oranges for the sugared peel.) The first batch did bake much faster than the others, presumably because the batter was already piping hot. As the batter cooled with each batch, they took a bit longer to bake. I only baked one tray at a time (so, four trays of six), just to make things easier. Just watch them and take them out when they look pleasantly well-cooked. I didn't bother with the cookie-cutter shaping step-- I like my florentines with ragged lacey edges anyway, I think they're pretty that way. I guarantee you it doesn't matter. :) I also dipped a few in chocolate but then got bored and decided instead to use a healthy drizzle of chocolate over the tops of each-- thought they were just as good that way and much, much faster. I was worried about whether the chocolate would still stick too much when using wax paper, but everything set perfectly and didn't stick at all (I did store them in the fridge). The orange and ginger really come through, but the chocolate complements them rather than overwhelming those flavors. So good!

These are wonderful! The difficulties cited by others who have reviewed this recipe are caused by underbaking. Give the foil a good spritz of pan spray - easier and more even than butter, and won't affect the flavor. Bake until the edges are a nice, deep amber, as if you're making caramel. Once you've got them out of the oven, slide the foil onto a flat surface and use a round cutter of your desired size and press down firmly WITHOUT ROTATING to score each cookie. Resist the temptation to muck around with them too much, and just let them cool on the foil. Once they're cool, if you've baked them long enough, they'll practically jump off the foil, and you can use your fingers to break off the edges very neatly along your score line, yeilding nice, round cookies. You'll have a little pile of florentine trimmings left over. These are delicious crumbled over ice cream, or equally good covertly shovelled directly into your mouth as a reward for all the work you've invested in the process. I prefer to spread the back of each cookie with a thin coat of tempered chocolate rather than dipping half, so you get chocolate in every bite.

I have made this recipe a couple of times now and it continues to be a hit. My husband has just requested a batch to take to work. I substituted hazelnuts for the almonds. Chopped dried cherries taste delicious with the hazelnuts. I don't find them at all hard to make or work with and like the idea one reviewer had of rolling them into tubes. The messy part is the chocolate dipping, but what a great excuse to lick your fingers!

I baked these cookies for 8 minutes, as instructed. They looked and felt exactly the same as when I put them in. I baked them for 2 more minutes. Same result. I cooled them and attempted to take them off the foil. They stuck tenaciously to the foil and refused to let go, also somehow falling apart in the process. At this point, I read the description of the recipe: "chewy, candylike". This is NOT my idea of a florentine cookie. They should be crisp and thin and buttery. These cookies did not spread at all, and remained thick and soft. I am now looking for a better recipe!

Don't be scared by the other reviews! These aren't for beginners, but for any semi-experienced cook they are not hard, and they are delicious and beautiful. I used cooking spray instead of butter, following one of the other reviewers, and it worked out very well.

WOW! This is wonderful! I pour them into large teflon rings (2 at a time) on a buttered baking sheet. I then hold the rings down until the bottom of the cookie is set and won't spread anymore. Before they cool I wrap around a cannoli form and slip off to cool to room temp. VARIATIOPON: After all the cookies are made, I fill with a hazelnut and cream cheese fondant and line them up for dipping in chocolate. Using Shokinag 71% bittersweet chocolate, I dip first one end on every cookie let it dry on a rack, then dip the other end. Dip only two inches up from ends. These freeze very well, the "cigar" shape is perfect for the fondant filling and they are perfect for high tea or along with a cup of espresso following dinner. NOTE: I don't use a recipe for my fondant I just play around with hazelnut cream, cream cheese, powdered sugar, hazelnut extract and sometimes with minced hazelnuts. If I use the hazelnuts, I don't use the ginger and orange.

This was a lot of work and time. While they did taste good, after spending so much time getting them right I couldn't stand to look at them anymore.

These were hard. They were very thin and hard to peel off the foil. I think they were easier to peel if they were cooked long enough, so don't undercook. Mine turned into a mess, so I piled all the pieces together and poured the chocolate on top, and made squares. Still tasted great!

I have made these cookies for a few years now and today when I searched for my holiday recipies, much to my horror (and especially my husbands!) that recipe was missing. You can imagine how happy I was to log on to this site and find it quickly! Thank you so much.

These are really wonderful florentines. The ginger and orange are perfect. Thanks to Sean for the suggestions. Here are a couple more: I make small (half dollar size) cookies which are a pain in the neck (but well worth it). To shape them before they harden, I keep them on the open oven door. Probably bad for the oven, but since in my kitchen this is counter height, I am able to shape them while keeping them reasonably warm. I use a non-stick spatula rather than a cookie cutter, and just nudge them into a circle. They aren't perfect, but they are good enough. And the batter refrigerates beautifully if you want to break the process down into smaller steps (it's also a bit easier to work with when it's cold and not runny). Also, if the cookies are hard to remove from the foil, be sure they are thoroughly cooked (they stay sticky if they haven't started to brown) and that they are completely cool. Then they should peel right off.

This is the best recipe for florentine's I've ever found. I didn't bother to make my own candied oranges though.

I feel for the cook from Milwaukee. These cookies are a challenge, but the reward is oh so worth it! I've been making them since 1990 when I used to subscribe to Bon Apetit so here are my suggestions: First, you only need two good sized navel oranges, one for zest and one for the candy strips. Second, spray the foil with nonstick spray before dropping the cookies. Third, make only four cookies at a time as you have to reshape them while hot and you might not have enough time to work with more than four cookies. Finally, add some melted shortening to the melted chocolate if you think the chocolate for dipping is too thick and then let the cookies cool (uncovered) in the refrigerator. These cookies are labor intensive, but always impressive. My mother just asked me if I made them for Christmas again this year and she was very pleased when I said yes.

These cookies are a bit sticky after baking in order to solve this dilemma I stuck them in the freezer for 10 minutes and then peeled them off of the aluminum foil. They freeze well too - up to a month.

This recipe turned into a disaster for me. The cookies did not harden enough and they were impossible to remove from the foil. They were unsalvageable.


Chocolate & Caramel Squares

2-bite chocolate, caramel, pretzel and marshmallow bliss!

Ingredients

  • FOR THE CARAMEL:
  • ½ cups Butter
  • ½ cups Sugar
  • 2 Tablespoons Light Corn Syrup
  • 14 ounces, fluid Sweetened, Condensed Milk
  • FOR THE SQUARES:
  • 12 ounces, weight Semi-sweet Chocolate (like Chocolate Chips), Divided
  • ½ cups Broken Pretzel Pieces
  • ½ cups Mini Marshmallows

Preparation

For the caramel:
Combine the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat. Whisk until butter is melted and ingredients are one. Increase heat and bring to a boil, whisking constantly. Reduce heat a bit and keep the mixture simmering until it darkens and thickens. Remove from heat.

For the squares:
I happen to have a Wilton Brownie 24-Square Pan, which I love, love, love and use for all kinds of things. So that is what I used for these. If you do not have that or something similar you feel would work, you can simply make this in an 8࡮ pan lined with parchment paper, then cut apart once completely cooled.

Melt 9 ounces (3/4 of the bag) of the chocolate in your microwave for about a minute, stir until smooth (depending on the strength of your microwave, you may need to put it in for an additional 15-30 seconds after stirring).

If using a “squares” pan: Coat the bottom of each square with the melted chocolate. First, tap the pan on the counter a couple of times to help spread the chocolate evenly, then use a toothpick to swirl chocolate around to cover the bottoms fully. Place a couple small pieces of broken pretzels over each square. Place pan in your freezer for 10 minutes to allow it to quick cool and harden. Pour a caramel layer over each square (as much as you would like, I had about 1/2 cup left over that I saved for another use). Place a few pretzel pieces and a couple of marshmallows in each square, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process. Melt remaining chocolate and drizzle over each square. Chill until completely set, pop out the squares and serve.

If using an 8࡮ pan: Line your pan with parchment paper. Coat the bottom of your pan with the melted chocolate, using a spatula to swirl chocolate around to cover the bottom fully. Scatter broken pretzels pieces over top each of the chocolate. Place pan in your freezer for 10 minutes to allow it to quickly cool and harden. Pour the caramel layer over top then scatter some additional pretzel pieces and mini marshmallows over top, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process. Melt remaining chocolate and drizzle over top. Chill until completely set. Cut into squares. For the pan method, you may want to use a bit more broken pretzel pieces and mini marshmallows, since there is more room.

Caramel recipe from Annie’s Eats.

Note: I made 2 batches of this. One with the caramel in this recipe and one with my standard caramel. I found that my standard caramel began to lose its form a bit when allowed to stay at room temperature. See the related blog post for my standard caramel. If you use the standard caramel, I suggest you keep the candy in the refrigerator.


Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!

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Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!

These cookies look so fancy and impressive, but guess what? They only require a handful of ingredients and are super easy to make. You’ve got to love that! On top of all that, they are also super tasty. These are great for a tea party, baby shower, brunch, or just for a regular old treat.

I’ve dipped these cookies in melted chocolate. Specially, I used Ghirardelli’s melting wafers. You can use chocolate chips too, but wafers are just so easy to work with. You also don’t have to dip them in chocolate at all. It adds a fun and fancy finishing touch and a higher chocolate content, but you can also have these cookies plain as well.

These cookies hold their shape which means you can cut them in squares or rectangles as shown, or you can use cookie cutters to come up with your own shape. Smaller cookie cutters may require a slightly shorter cooking time so be sure to watch them closely.

Watch the video below for a demonstration of this recipe. I have my own cooking show on YouTube where I walk you through all of my recipes. There’s hundreds of them already on my channel so feel free to binge watch!


Directions

  • As the prunes are pitted, each one will already have a hole – find it and stuff one hazelnut (or other nut) into each prune. Set the stuffed prunes aside.
  • Line a baking sheet with parchment paper.
  • Fill a saucepan with about an inch of water and set a small bowl on top to form a double boiler.*
  • Melt chocolate in the bowl of the double boiler, stirring occasionally. Once the chocolate is mostly melted, add in several tablespoons of coconut milk and stir until everything is combined.
  • Remove the bowl from the double boiler (careful, it will be hot!) and using a fork, carefully dip each stuffed prune in the chocolate. Shake off the excess and place onto the parchment paper.
  • Once all the prunes have been dipped, place the baking sheet in the fridge and allow the chocolate to harden.
  • Enjoy!

* You can also melt the chocolate in the microwave – make sure to use short bursts so that the chocolate doesn’t burn.

These are stupidly simple to make and taste absolutely divine. Give them a try – they’re sophreakin’ good!


Chocolate Caramel Pie Recipe

Chocolate Caramel Pie with Oreo Crust Ingredients:

  • 25 Oreo cookies
  • 5 tablespoons unsalted butter
  • 60 caramel squares, unwrapped
  • 1 ½ cups heavy whipping cream, divided
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Sea salt for sprinkling

How to Make Chocolate Caramel Pie with Oreo Crust:

1. Spray the inside of a 9” springform pan with cooking spray and set aside.

2. Place the chocolate sandwich cookies in a food processor and pulse until they are broken down into coarse crumbs.

3. Melt butter in the microwave and pour into the food processor with the Oreo cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.

4. Pour the cookie crumb mixture into the springform pan and press gently until the crumbs evenly coat the bottom and approximately 1” up the sides of the pan. Set aside.

5. Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds and continuing until completely melted. Stir in salt.

6. Pour the melted caramel into the prepared pie crust.

7. Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 1 minute, stir and then continue microwaving in 15-second increments, stirring in-between, until completely melted.

8. Carefully pour and spread the chocolate layer on top of the caramel layer.

9. Immediately sprinkle the top with coarse sea salt and place in the fridge to chill for a minimum of 2 hours.

10. Serve chilled. Store in the refrigerator for up to 4 days.

Mouthwatering, right? I like pairing a slice of Chocolate Caramel Pie with a tall glass of milk. No Bake Desserts don't get much better than this!

  • 25 Oreo cookies
  • 5 tablespoons unsalted butter
  • 60 caramel squares unwrapped
  • 1 ½ cups heavy whipping cream divided
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Sea salt for sprinkling

Serve chilled. Store in the refrigerator for up to 4 days.

This Chocolate Caramel Pie recipe is supporting Cookies for Kids' Cancer Valentine’s event— an annual blogger event, now in its third year, helping to raise money for the nonprofit organization, Cookies for Kids’ Cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I felt that it was essential to get involved.

Help make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have reached our goal!

Other Great Recipes from Bloggers who Supported Cookies for Kids' Cancer:

Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie's Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline's Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine's Day Gluten Free Sugar Cookies from Brianna of Flippin' Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker's House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine's Day Hug Cookies from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It's Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin' For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine's Cookies from Becca of The Salted Cookie
Gluten-Free Red Velvet Brownies from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly


19 Coffee-Flavored Dessert Recipes

If dark chocolate fudge cake by itself doesn't sound indulgent enough, try this recipe, which layers it with vanilla- and espresso-flavored creams as well as hot fudge sauce.

Lush and filled with coffee flavor, these creamy cheesecake bars feature a crust of crushed Oreo cookies and hot fudge, topped with a gelatin-based filling of cream cheese, sour cream, coffee and bittersweet chocolate.

This recipe, from August 1963, was described as a "company dessert." With 1 cup sugar as well as semisweet chocolate, it was far too sweet for today's tastes. This version swaps in bittersweet chocolate, uses less than 1/3 cup sugar and adds a dash of coffee. And it's still great for company!

This is the ultimate dessert for chocolate and coffee lovers. Be sure to garnish it with strawberries to dip into the leftover liquid-y chocolate at the end!

This sophisticated-looking dessert is the epitome of ease (and only takes 8 minutes to prepare!). Simply drizzle store-bought angel food cake with a microwaved mix of heavy cream, semisweet chocolate chips and coffee syrup.

This pie is almost too beautiful to eat! Chocolate crust with mocha latte filling and whipped cream, candy hearts and chocolate curls make for a treat full of different textures.

As if tiramisu weren't already decadent, we've added dulce de leche ice cream to the mix. With a traditional ladyfinger base and loads of java flavor (thanks to coffee ice cream and liqueur as well as the standard brew), this frozen variation may be your new go-to version.

A hot mug of coffee or tea pairs perfectly with this rich coffee cake loaded with toasted pecans and topped with smooth coffee-flavored frosting and a sugary drizzle.


Recipe Summary

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¾ cup white sugar
  • ¼ cup unsweetened cocoa powder
  • 1 cup butter, softened
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts
  • 2 (1 ounce) squares unsweetened chocolate
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • ¼ cup hot milk

Preheat oven to 375 degrees F (190 degrees C).

Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)

For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.

To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.


ROMANTIC FONDUE RECIPES

CARAMEL FONDUE
1 large can evaporated milk
1 large bag Kraft caramels
1 tsp. vanilla
Mix over low heat until smooth and thick. Pour into fondue pot and serve with chunks of bananas, wedges of apples, and cubes of poundcake.

CARAMEL FONDUE
1-1/2 cups brown sugar
4 Tbsp. flour
1 cup boiling water
2 Tbsp. butter
2 Tbsp. heavy cream
1 tsp. vanilla
Cook brown sugar, flour, and boiling water in a saucepan for 8 minutes. Remove from heat and stir in butter, heavy cream and vanilla. Pour in a fondue pot and serve with cubes of fresh fruit or poundcake cubes.

CHEESE FONDUE
2 cups milk
1 Tbsp. worcestershire
2 tsp. dry mustard
1 clove minced garlic
3 Tbsp. flour
6 cups shredded cheese
Stir all together until smooth and thick over low heat. Pour into a fondue pot to keep it warm. Serve it with cubes of French bread or fresh vegetables or cubes of cooked meat.

CHEESE FONDUE
3 cans Cheddar Cheese soup
2 cups heavy cream
1 tsp. garlic salt
2 loaves French Bread cut in cubes
Heat soup, milk, and garlic salt in a saucepan. Cube the bread and toast it at 350 degrees. Place fondue in a fondue pot and use fondue forks to dip the bread into the fondue.
You can leave the garlic salt out or add any special herbs you like.

CHOCOLATE FONDUE
In a saucepan melt one large pkg. chocolate chips with 2 cups heavy cream until smooth and thick. Remove from heat and add 2 Tbsp. vanilla. Pour into a fondue pot and serve with cubes of cake, or chunks of fresh fruit to dip. Whole strawberries are nice to dip also.

2/3 cup light corn syrup
1/2 cup whipping cream
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate

Microwave corn syrup and whipping cream in large microwavable bowl on high for 1-1/2 minutes or until mixture comes to a boil. Add chocolate, stirring until completely melted. Serve warm in a fondue pot as a dip for fresh fruit, whole strawberries, assorted cookies, marshmallows, pretzels, or cubes of poundcake or angelfood cake.

ALMOND BARK FONDUE - Substitute 8 squares of almond bark in recipe.

GERMAN CHOCOLATE FONDUE - Substitute 2 pkg. (4 oz. each) of Baker's German Chocolate in recipe.

MOCHA FONDUE - Add 1 Tbsp. instant coffee granules to the recipe.

CHOCOLATE - PEANUT BUTTER FONDUE - Add 1/2 cup peanut butter to the recipe.

CHOCOLATE - HAZELNUT FONDUE - Add 1/2 cup Nutella to the recipe.

CHOCOLATE PEANUT BUTTER FONDUE
Melt 1 large pkg. chocolate chips, l pkg. peanut butter chips, and 1 cup heavy cream to blend all together. Heat over low heat until all is smooth and creamy while stirring. Pour in a fondue pot and serve with cubes of cake and chunks of fresh fruits.

CHOCOLATE RASPBERRY FONDUE
Melt l large pkg. chocolate chips, 1 cup heavy cream, and 1 jar seedless raspberry jam in a heavy saucepan over low heat. Stir until smooth and thick. Pour in a fondue pot and serve with cubes of poundcake or angelfood cake, fresh strawberries, or chunks of fresh fruit.

COCONUT FONDUE
3 oz. coconut
2 oz. coconut milk
2 oz. sugar
4 tsp. cornstarch
5 oz. heavy cream
Mix over low heat until smooth and thick. Serve with cubes of poundcake.

CURRY FONDUE
1 clove minced garlic
2/3 cup heavy cream
2 tsp. curry powder
2 cups grated cheese
1 tsp. cornstarch
In a saucepan mix together until smooth and thick, over low heat. Serve with Naan bread, or cubes of any bread. Or serve cubes of cooked meat to dip in it.

FIESTA FONDUE
1 can Campbell's Cheddar Cheese soup
8 oz. grated cheddar cheese
1 cup chunky salsa
1 cup milk
Mix ingredients in a saucepan over medium heat until cheese has melted and mixture is smooth. Transfer to a fondue pot to keep warm. Serve with tortilla chips, large Fritos, sliced jicama, broccoli florets, cauliflower florets, or cubes of French bread to be used as dippers. LEMON FONDUE
4 tsp. cornstarch
1/2 cup sugar
1-1/2 cups water
2 tsp. butter
1 tsp. lemon peel
1/2 cup lemon juice
3 drops yellow food color
In a saucepan heat until all ingredients are smooth and thick. Pour into a fondue pot and serve with cubes of poundcake to dip.

LOBSTER FONDUE
1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can Cream of Shrimp soup
1 cup milk
1/2 tsp. cayenne
1/2 tsp. paprika
1-1/2 cups imitation lobster, cut into bite sized pieces
In a saucepan, mix all together until smooth and creamy, then add lobster. Heat until bubbly. Use toast triangles to dip.
You could also use a can of baby shrimp, crabmeat, tuna, or salmon instead of lobster for variety.

MARSHMALLOW FONDUE
In a saucepan melt 1 pkg. marshmallows with some heavy cream until smooth. Pour into fondue pot and serve with cubes of fresh fruit or Rice Krispie treats cut into cubes.

MEAT, SEAFOOD, OR POULTRY IN OIL FONDUE
Fill a fondue pot with hot oil. Cut your meat, poultry or seafood into bite sized cubes so you can use a fondue fork to spear it and cook it for a few minutes in the hot oil. Then remove it from the hot oil and place on individual plates to enjoy with some dipping sauces, such as honey mustard, barbeque sauce, soy sauce, lemon-butter, steak sauce, cocktail sauce, tartar sauce, etc.
A small crock pot works well if you dont have a fondue pot. Turn it on high to keep the oil hot.

MEXICAN FONDUE
1/2 tsp. jalapeno or hot sauce
1/2 red bell pepper, finely diced
1/2 cup peeled jicama, finely diced
1/2 cup onion, finely diced
12 oz. Monterrey Jack shredded cheese
2 Tbsp. flour
1 Tbsp. butter
1 cup Half-and-Half cream
Place cheese and flour in a bowl, toss then set aside. Saute onions in butter in skillet until tender. Stir in Half-and-Half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in jalapeno sauce, bell peppers and jicama. Heat through. Place in a fondue pot. Keep dip warm and serve with mini cornbread sticks, brocolli florets, cauliflower florets, assorted colors of bell pepper strips, and tortilla chips.

I bought my two mini-cornbread stick pans from Wilsons. While there I bought two of the larger cornbread stick pans also. These cast iron pans make sticks of cornbread that you can serve as appetizers or with meals.

Place 1 cup Nutella and 1/3 cup heavy cream in a microwavable bowl. Heat for 1 min. on high. Mix until smooth. Pour in a fondue pot and serve with cubes of poundcake, banana nut bread, angelfood cake, gingerbread, fresh strawberries, raspberries, or any fresh fruits. Nutella is a delicious spread made from chocolate and hazlenuts in the peanut butter section of your supermarket.

1/2 cup heavy cream
1/2 cup milk
2 Tbsp. sugar
2 egg yolks
zest from 1 orange

In a non-reactive saucepan, bring the cream, milk and sugar to a boil. In a separate pan, beat the egg yolks. Pour half of the hot mixture into the yolks and whisk thoroughly to temper. Pour this into the remaining hot mixture and return to the heat. Cook the hot mixture until it coats the back of a wooden spoon, about 1 minute, being very careful not to boil the mixture. Remove from the heat and strain into another bowl. Blend in the orange zest. Serve warm. Refrigerate any leftover fondue for up to 3 days.

2-1/2 cups heavy cream
1 cup powdered sugar
6 tsp. cornstarch
1 tsp. peppermint extract
Cook over low heat until thick. Pour into a fondue pot and serve with cubes of chocolate poundcake to dip.

4 oz. Italian sausage cooked and crumbled
1 onion finely diced
1 minced clove garlic
1 jar spaghetti sauce
1 jar sliced mushrooms
2/3 cup chopped pepperoni
1 tsp. basil
1/2 cup sliced black olives
Mix all together. Pour into fondue pot. Serve chunks of French bread, Foccacia bread, or Italian bread to dip into it or serve cubes of cheese to dip in it.

1 lb. raspberries or 1 jar seedless rasperry jam
4 tsp. cornstarch
1-1/4 cups heavy cream
1/3 cup powdered sugar
Puree raspberries in blender and discard the seeds by straining thru a strainer. In a saucepan blend cornstarch and heavy cream until smooth.
Add sugar and raspberry puree. Stir to blend. Cook over low heat until smooth and thick. Pour in a fondue pot and serve with cubed poundcake pieces.

RASPBERRY CHOCOLATE CARAMEL FONDUE

14 oz. pkg. caramels, unwrapped
8 oz. chocolate chips
14 oz. can sweetened condensed milk
8 Tbsp. butter
1/2 cup seedless raspberry jam
1/2 cup heavy cream

In a heavy saucepan, melt the caramels and chocolate chips over low heat. Add condensed milk, butter, jam, and heavy cream. Stir until smooth.
Serve warm with fresh fruit chunks or cubed pound cake.

1 large can Spam
1/2 cup yellow mustard
1/2 cup Miracle Whip
1/2 cup Cheez-Whiz
1 quart vegetable oil

Fill fondue pot with oil. While oil is heating, open the Spam, wiping off the gelatin with a paper towel. Cut Spam into bite-sized pieces. Spear on fondue forks and deep fry until golden brown.
Dip cooked Spam into individual serving dishes filled with mustard, Miracle Whip, and melted Cheez-Whiz.

Fill fondue pot with oil. Cut top round steak into bite-sized pieces. Spear on fondue forks and fry until desired doneness is reached.
Dip each cooked piece in bowls of various steak sauces, ketchup, or soy sauce.

Mix 1 Tbsp. orange peel, 1 pint strawberries that have been pureed, and 1 carton strawberry yogurt. Mix in blender until pureed and very smooth. Serve with cubes of angelfood cake.

TEMPURA BATTER FOR VEGGIES AND SHRIMP

You can do these similar to a meat fondue by using a crockpot with vegetable oil in it heated to 375 degrees. Have your vegetables or shrimp ready to batter and cook, then eat them as they are cooked by each guest. Tempura Dipping Sauce recipe follows this one.

1-1/2 cups ice water
2 cups flour
1 egg yolk
1/2 cup shredded coconut (optional for shrimp)

It is very important to use ice water in this recipe. Mix batter quickly. Have another bowl of seasoned flour. You can season it with any seasonings, herbs or spices you like or leave it as it is. Dip small assorted clean vegetables in the dry flour then in the Tempura batter. Drop each one very carefully into very hot oil (375 degrees) and fry until golden. Drain on paper towels. Serve warm with dipping sauce. This recipe will do 2 lbs. assorted small veggies or 1/2 lb. cleaned shrimp. This is a great recipe to use like a fondue and eat them as you cook them.

TEMPURA DIPPING SAUCE
1/4 cup soy sauce
1/4 cup water
1 Tbsp. minced ginger
1 tsp. minced garlic
1 tsp. vinegar
Mix and use to dip Tempura battered vegetables and shrimp after they are cooked. Pour this dipping sauce into individual ramikens for each guest.

12 Turtles chocolate candies
1/4 cup whipping cream
1/4 tsp. cinnamon
poundcake cubes
fresh whole strawberries
orange segments
kiwi slices
banana chunks
apple wedges
Coarsely chop 12 Turtles candies into a microwaveable bowl. Add 1/4 cup whipping cream and 1/4 tsp. cinnamon. Microwave until Turtles are nearly melted and stirring after 1 minute. Stir until Turtles are completely melted. Serve warm with poundcake cubes, whole strawberries, apple or orange segments, kiwi or banana chunks for dipping.

1 cup heavy cream
1/2 cup sugar
1 Tbsp. cornstarch
2 Tbsp. butter
1 Tbsp. vanilla
Heat in a saucepan until smooth and creamy and thickened. Pour into a fondue pot and serve with cubes of angelfood cake, poundcake, banana nut bread, or gingerbread to dip.

Melt 12 oz. white chocolate chips with 8 oz. heavy cream. Stir until smooth. Add 1 oz. cherry syrup. Stir to blend. Serve in a fondue pot with chunks of fresh fruit or cubes of cake.


Chocolate-Dipped Peanut Butter S'mores

1. Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.

2. Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.

3. Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.

4. When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.

5. Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!


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