CREAMY MOCHA DRINK
Our home economists love frosty specialties from coffeehouses. They're not happy with the fat, calories and prices that accompany those beverages, however, so they created their own. Now they can indulge in each refreshing sip without a moment of guilt.
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar substitute, cocoa and coffee. Add boiling water; stir until coffee and cocoa are dissolved. Stir in milk and vanilla. Cover and refrigerate for at least 1 hour. , Place the coffee mixture in a blender; add ice cream. Cover and process until smooth. Pour into mugs or glasses; garnish with whipped topping and cinnamon.
Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 74mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CREAM HORNS
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1 dozen
Number Of Ingredients 7
Steps:
- On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
- Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
- Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
- When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.
CREAM HORNS
Steps:
- Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
- Preheat oven to 400 degrees F.
- When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
- Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
- Notes about the recipe: You can also fill these with custard and fruit.
CREAMSICLE® COCKTAIL
In June of 2020 we were still dealing with the Coronavirus ravaging our country and making us pretty much stir-crazy. Luckily in California the lockdown rules were loosening, and my husband and I were able to host some good friends at our home for the weekend. The weather was heating up and while we were spending the day by the pool (pretending we were at an exotic resort) my friend asked if I could make her a foofie drink. I went inside, took an inventory of my ingredients, and the COVID Creamsicle® cocktail was created.
Provided by Jamie Lentzner
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Pour vodka into a chilled single rocks glass or stemless wine glass and add ice. Add orange sherbet and lemon sorbet. Top with lemon-flavored sparkling water and orange-flavored carbonated water. Use a long-handled or tall drink spoon to quickly stir together until completely blended.
- Top with Prosecco and garnish with lemon slice.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 26.3 g, Cholesterol 2.2 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 27.4 mg, Sugar 18.5 g
CREAMY MOCHA FROZEN DESSERT
A wonderful creamy mocha frozen dessert for the summer or anytime. Grated chocolate may be sprinkled on top along with the chopped pecans.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 15m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 13 x 9-inch baking pan.
- In a small bowl, dissolve the coffee granules in hot water; set aside.
- In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter.
- Press into the bottom of the pan.
- In a mixing bowl, beat the softened cream cheese until light and fluffy.
- Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine.
- FOLD (do not beat) in the thawed whipped topping.
- Spread over the crust in pan.
- Sprinkle the remaining pecans on top.
- Freeze.
Nutrition Facts : Calories 351.1, Fat 24.6, SaturatedFat 11.9, Cholesterol 56.5, Sodium 208.8, Carbohydrate 29.6, Fiber 1.2, Sugar 21.7, Protein 5.1
CREAMY CARAMEL MOCHA
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY MOCHA DRINK
Make and share this Creamy Mocha Drink recipe from Food.com.
Provided by looneytunesfan
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar substitute, cocoa and coffee. Add boiling water; stir until coffee and cocoa are dissolved. Stir in milk and vanilla. Cover and refrigerate for at least 1 hour.
- Place the coffee mixture in a blender; add ice cream. Cover and process until smooth. Pour into mugs or glasses; garnish with whipped topping and cinnamon.
Nutrition Facts : Calories 61.1, Fat 3, SaturatedFat 1.9, Cholesterol 9.6, Sodium 38.7, Carbohydrate 6.7, Fiber 1, Sugar 3.7, Protein 3.1
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