MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
MOCHA COFFEE
Mocha coffee is extremely easy to make in this recipe. Just add cocoa, sugar and milk to hot coffee and drink!
Provided by Johanna Adams
Categories Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour hot coffee into a mug. Stir in cocoa, sugar and milk.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 16.9 g, Cholesterol 2.4 mg, Fat 1.4 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 18.4 mg, Sugar 14 g
LOCO MOCO
Steps:
- For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
- For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
- Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
- For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
- For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
- To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
FRAPPE MOCHA
Steps:
- In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze. , In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 61mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.
LOCO MOCO
This classic Hawaiian dish is similar to Japanese hambagu, a ground beef patty topped with a ketchup-based sauce, but loco moco is heartier, served atop a pile of white rice, smothered with caramelized onion gravy and topped with a fried egg. People in Hawaii enjoy it for breakfast, lunch, dinner or any time in between. This version is adapted from "Aloha Kitchen: Recipes From Hawai'i," by Alana Kysar, a cookbook of Hawaiian classics.
Provided by Kiera Wright-Ruiz
Categories dinner, weekday, meat, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beef, chopped onion, garlic, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four patties about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap and transfer to the refrigerator for 20 minutes.
- Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium. When the oil is hot and shimmering, add the sliced onion and sauté, stirring occasionally, until almost translucent, 5 to 7 minutes. Reduce the heat to low and continue cooking, stirring often, until soft and caramelized, about 10 minutes. Transfer to a bowl and set aside.
- Add 1 tablespoon oil to the skillet and heat over medium. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, spacing them out evenly. Cook until browned, about 4 minutes per side. Using a spatula, transfer patties to a clean plate to rest.
- Add the remaining 1/2 tablespoon oil to the pan and heat over medium until hot. Add the mushrooms (if using) and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the caramelized onions, beef broth, soy sauce and the remaining 1 1/2 teaspoons Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low.
- Place the cornstarch in a small bowl. Add 2 tablespoons of the broth from the skillet and whisk until smooth. Stir the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.
- Place 1 cup steamed rice on each plate and top each serving with one patty, then the gravy, a fried egg and chopped scallions.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 22 grams, Carbohydrate 63 grams, Fat 37 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 1043 milligrams, Sugar 3 grams, TransFat 1 gram
MOCHA FRAPPUCCINO
Make and share this Mocha Frappuccino recipe from Food.com.
Provided by Barrista Romae
Categories Beverages
Time 3m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients into an electric blender.
- Blend the drink until ice is crushed and drink is smooth.
- Serve drink in coffee cups and top with whipped cream and chocolate syrup (if desired).
- Add straw for ease in drinking.
THE BEST MOCHA BUTTERCREAM FROSTING / ICING
This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!
Provided by KirstenSU04
Categories Dessert
Time 5m
Yield 1 12, 16 serving(s)
Number Of Ingredients 5
Steps:
- In your mixer, beat the softened butter with the powdered sugar until it is creamy.
- Add in the cocoa powder, vanilla extract & coffee.
- Beat with the mixer until it's nice and fluffy (about a minute or 2)
- This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.
MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
SEAFOOD MOCEQUA
Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.
Provided by BRENTBUNTIN
Categories Main Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
- Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
- Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately
Nutrition Facts : Calories 442.3 calories, Carbohydrate 17.6 g, Cholesterol 143.2 mg, Fat 21 g, Fiber 4.6 g, Protein 46.5 g, SaturatedFat 5.6 g, Sodium 267.9 mg, Sugar 7.8 g
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