Thenuttychocolatecoffee Recipes

THE NUTTY IRISHMAN'S COFFEE

Steps:

• Combine, stir and enjoy.

NUTTY COCONUT COFFEE

Steps:

• Stir coffee with rum and liqueur. Pour into two dessert coffee mugs. Top with a generous amount of coconut whipped cream. Sprinkle with ground cinnamon and serve immediately.

TOFFEE-FLAVORED COFFEE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.

TORIE'S CHOCOLATE-CHUNK TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.
• Spoon a heaping tablespoon of dough onto a baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

NUTTY CHOCOLATE TOFFEE BARK

Steps:

• Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7-9 minutes.
• Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.
• Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.
• Do Ahead
• Toffee can be made 3 days ahead. Store airtight at room temperature.

TOFFEE COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 5 coffee mugs. Top evenly with whipped topping.

THE NUTTY CHOCOLATE COFFEE

Steps:

• Place chocolate squares into 2 heatproof mugs.
• Cover each with 2 oz hot coffee& stir until chocolate has partially dissolved.
• Add almond extract, balance of the hot coffee& the hot milk; stir again.
• Garnish with whipped cream& shaved chocolate.