Cinnamon Chocolate And Mocha Pie Recipes

CINNAMON-MOCHA FUDGE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
• In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

EASY MOCHA CREAM PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

CHOCOLATE MASCARPONE PIE WITH MOCHA SAUCE RECIPE - (4.8/5)

Steps:

• Crust: Preheat oven to 325° F. In a food processor, pulse cookies and cinnamon until cookies are a fine crumb. Place crumbs into a mixing bowl, add butter and mix until well-incorporated. Add milk and continue to mix until the crumbs clump together. Press crumbs into a pie pan, working up the sides and across the bottom until the pan is covered and thickness is unform. Reefrigerate 10 minutes. Bake crust for 6 minutes at 325° F. Let cool on a wire rack and refrigerate 10 minutes before filling. OR TAKE THE EASY WAY - buy the crust already done. Filling: Dissolve the instant coffee in the hot water and set aside. In a medium mixing bowl, stir the mascarpone (and cream cheese if used) to soften. Add the coffee, melted chocolate and vanilla and stir gently until evenly blended. Keep at room temperature while making the whipped cream. Beat the cream with an electric mixer until it holds soft peaks. Add confectioners' sugar and continue to beat until stiff peaks form. Gently fold 1/3 of the whipped cream into the chocolate-cheese mixture, then spoon into the crust. Top with remaining whipped cream. Refrigerate for at least one hour or overnight before serving. Sauce: Bring cream, coffee and butter to a simmer in a medium saucepan. Remove from heat and add chocolate chips and let the mixture sit 2 minutes. Add corn syrup and vanilla and whisk until smooth. The sauce will thicken as it cools and is best served slightly warm.

TRIPLE CHOCOLATE MOCHA PIE

Steps:

• Crust preparation:
• Pulverize cookies in food processor until fine crumbs. Add almonds, salt and butter. Press into 9-inch pie plate. Put in freezer for about 10 minutes to set.
• Mocha filling preparation:
• Beat mascarpone cheese and sugar together with mixer. In microwave heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
• Ganache preparation:
• Bring heavy cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour heavy cream over chocolate chips in small bowl
• Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
• Whipped topping and garnish:
• Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.

CINNAMON, CHOCOLATE AND MOCHA PIE

Steps:

• 1. In a small saucepan over medium-low heat, melt butter and add instant coffee. 2. Stir in the chopped chocolate and continue to stir until chocolate is melted and the mixture is smooth. Remove from heat, set aside, and allow to cool. 3. In another bowl, beat eggs and sugars until slightly frothy. Add cooled chocolate and vanilla extract. 4. Stir in flour and cinnamon. 5. Pour mixture into prepared pie shell and bake at 180°C for 25 minutes or until the filling sets. 6. Allow pie to cool to room temperature before serving (the pie will cut better).

CINNAMON MOCHA SHEET CAKE

Steps:

• Melt the butter in saucepan.
• Stir in cocoa, water and coffee. Beat until smooth.
• Combine granulated and brown sugars, flour, cinnamon and baking soda.
• Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
• Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
• Bake at 350 F for 18 minutes or until done.
• Cool in pan.
• Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
• Mix until smooth.
• Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
• Cut into 32 pieces.

MOCHA CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add sugar, butter, coffee granules, egg yolk, vanilla, salt, nutmeg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Place pecans, chocolate chips, sugar, coffee granules and cinnamon in a food processor; process until finely chopped. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; spread with softened butter. Sprinkle pecan mixture over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Drizzle rolls with melted butter. Bake until golden brown, 22-28 minutes. Place pan on a wire rack. In a small bowl, beat frosting ingredients until smooth. Spread over rolls. Serve warm.

CHOCOLATE LOVERS MOCHA WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package, except reduce water to 3/4 cup water. Chop 1 oz. chocolate. Add to cake batter along with the dry drink mix and cinnamon; mix well.
• Drop batter into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray, using about 2 Tbsp. batter for each mound.
• Bake 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Melt remaining chocolate as directed on package; cool. Beat cream cheese spread and marshmallow creme in large bowl with mixer until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. cream cheese mixture between cookies.

CINNAMON MOCHA SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
• Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
• Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
• To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.