Coffee Glace Recipe German Recipe For Chicken

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GLAZED CHOCOLATE COFFEE CAKE



Glazed Chocolate Coffee Cake image

This cinnamon-roll-like coffee cake is made with a deep, rich, chocolate filling.

Provided by sueb

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour, or as needed, divided
1 (.25 ounce) package active dry yeast
½ cup warm water
½ cup milk
1 cup whole wheat flour
¾ cup sugar
2 tablespoons butter
½ teaspoon salt
2 tablespoons butter, melted
1 cup confectioners' sugar
¼ cup dark cocoa powder
1 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
2 tablespoons butter, melted

Steps:

  • Combine 1/2 cup all-purpose flour and yeast in a bowl; stir in warm water. Let rest until doubled in volume, 30 to 40 minutes.
  • Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture; stir to combine.
  • Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface; knead until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
  • Punch dough down; let rest 10 minutes more.
  • Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl; sprinkle over the dough.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle; twist the other slices flat to the outside of the circle. Cover with plastic wrap; let rise until doubled in volume, about 30 minutes.
  • Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet; let cool.
  • Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.

Nutrition Facts : Calories 213 calories, Carbohydrate 40.8 g, Cholesterol 12.2 mg, Fat 5 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 3 g, Sodium 108.8 mg, Sugar 25.3 g

SMOKED AND GLAZED CHICKEN THIGHS



Smoked and Glazed Chicken Thighs image

Smoky, floral, and acidic, these aren't your typical smoked chicken thighs. The lavender comes through nicely and isn't overpowering; the thyme pairs well with the lavender and strawberries. The strawberries and white balsamic pair nicely and the vinegar adds a good bit of acidity to balance the sweetness from the peak-season strawberries and the caramelized sugar. The thighs have a light amount of smoke and are juicy and tender.

Provided by John Somerall

Categories     Chicken Thighs

Time 2h55m

Yield 8

Number Of Ingredients 10

4 cups hulled fresh strawberries
½ cup white sugar
½ cup white balsamic vinegar
1 ½ teaspoons chopped fresh thyme leaves
½ teaspoon kosher salt
applewood chunks, for smoking
3 tablespoons dried lavender
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 (8 ounce) bone-in, skin-on chicken thighs

Steps:

  • Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
  • Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
  • Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
  • Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
  • Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
  • Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 21.1 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.8 g, Protein 38.9 g, SaturatedFat 6.6 g, Sodium 973.6 mg, Sugar 18.5 g

COFFEE ICING



Coffee Icing image

Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.

Provided by Carol

Categories     Desserts     Frostings and Icings

Yield 6

Number Of Ingredients 4

2 cups confectioners' sugar
¼ cup butter, softened
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract

Steps:

  • Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.1 mg, Sugar 39.3 g

ITALIAN LEMON COFFEE CAKE



Italian Lemon Coffee Cake image

"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup sliced almonds
2 eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup freshly squeezed lemon juice
1 lemon, zested
1 ½ cups all-purpose flour
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
⅓ cup powdered sugar
1 ½ teaspoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
  • Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
  • Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g

MOIST HERMAN COFFEE CAKE



Moist Herman Coffee Cake image

A sourdough spiced coffee cake, also known as an Amish Friendship Cake.

Provided by Autumn

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 36

Number Of Ingredients 18

1 cup sourdough starter
1 cup white sugar
2 cups self-rising flour
½ teaspoon salt
2 teaspoons ground cinnamon
⅔ cup vegetable oil
2 eggs
1 cup raisins or dates
1 cup chopped walnuts
1 tablespoon honey
1 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
¼ cup chopped walnuts
½ cup butter
1 cup sifted confectioners' sugar
2 tablespoons butter, melted
2 tablespoons milk

Steps:

  • To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.
  • Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
  • Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
  • Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
  • To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
  • To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 27.1 g, Cholesterol 18.9 mg, Fat 10.4 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 151.4 mg, Sugar 18.4 g

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