MUDSLIDE COCKTAIL
The mudslide cocktail is like a milkshake on the rocks for grown-ups! Irish cream mixed with coffee liqueur and vodka makes for a frothy, creamy cocktail.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill an old-fashioned glass with 1 cup ice.
- Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.
Nutrition Facts : Calories 384 calories, Carbohydrate 25.8 g, Cholesterol 40.8 mg, Fat 11.2 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 31.2 mg, Sugar 23.8 g
MUDSLIDE COOKIES
Make and share this Mudslide Cookies recipe from Food.com.
Provided by seahorse73
Categories Drop Cookies
Time 1h30m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°.
- Line baking sheets with Silpats or parchment paper; set aside.
- In a small bowl, sift together flour, baking powder, and salt; set aside.
- In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
- Add cooled, melted chocolate mixture, and combine on low speed.
- Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
- Remove bowl from mixer; stir in milk chocolate by hand.
- Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
- Bake until set, 12 to 15 minutes.
- Let cookies cool completely on baking sheets.
JACQUES' CHOCOLATE MUDSLIDE COOKIE
Provided by Food Network
Categories dessert
Time 35m
Yield 40 small cookies
Number Of Ingredients 10
Steps:
- Melt the unsweetened and bittersweet chocolates together and set aside
- Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
- Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.
MUDSLIDE COOKIES
These cookies are made with three types of chocolate for a rich, deep flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
- In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
- Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.
CHOCOLATE MUDSLIDE COOKIES
Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.
Provided by Busters friend
Categories Dessert
Time 50m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
- Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
- Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
- Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
- Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
- Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
- Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
MUDSLIDE COOKIE
Steps:
- 1. Preheat oven to 350°. 2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. 3. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. 4. Stir coffee and vanilla into chocolate mixture. Lightly spoon flour into dry measuring cups; level with a knife. 5. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. 6. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips. 7. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. 8. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
MUDSLIDE FUDGE
This is a wonderful alternative to the normal fudge you would make, yet so very easy. Enjoy!
Provided by Liv2Luv_Luv2Cook
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 2h15m
Yield 48
Number Of Ingredients 10
Steps:
- Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
- Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 14 g, Cholesterol 7.8 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 28.2 mg, Sugar 12 g
MUDSLIDE
Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving
Provided by Liberty Mendez
Categories Cocktails, Drink
Time 7m
Number Of Ingredients 6
Steps:
- Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
- Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
- Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
Nutrition Facts : Calories 656 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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- Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
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