Cinnamon Espresso Butter Recipes

CINNAMON ESPRESSO BUTTER

Steps:

• In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

CINNAMON-ESPRESSO CHURROS

Steps:

• Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.
• Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on medium speed, slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch long logs.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.

CINNAMON ESPRESSO BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray; coat with flour. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining bar ingredients. Spread in pan.
• Bake 20 to 22 minutes or until top springs back when touched in center.
• Meanwhile, in small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle over bars while warm. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

CINNAMON ESPRESSO CHIP BISCOTTI

Steps:

• Toast almonds in 350°F oven til golden about 10 minutes (careful since they will burn easily).
• Combine first four ingredients.
• Add eggs, one at a time.
• Mix flour, baking powder, salt and cinnamon.
• Combine flour mixture to butter mixture.
• Add mini chocolate chips.
• Add toasted almonds to dough.
• Divide dough in half.
• Shape dough into two logs approx 10x2.
• Bake logs at 350°F for 25 minutes.
• Cool logs on wire racks for 5 minutes.
• Cut (diagonally) with serrated knife into 1/2" slices.
• Bake slices at 350°F for 10 minutes.
• Turn over and bake other side at 350°F for 10 minutes.
• Cool biscotti on wire racks 10 minutes.
• Melt chocolate and oil together.
• Drizzle over cooled biscotti.
• Allow chocolate to cool completely.
• Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.