Cappuccino Chocolate Cheesecake
INGREDIENTS:
2 c Flour
3/4 c Sugar
2 1/2 ts Baking powder
1/2 ts Salt
2 ts Instant espresso coffee
-powder
1/2 ts Ground cinnamon
1 c Milk (scalded & cooled; if
-desired)
1 Lightly beaten egg
1/2 c Lightly salted butter or
-margarine; melted & cooled
1 ts Vanilla
3/4 c Semisweet chocolate
2 c Flour
3/4 c Sugar
2 1/2 ts Baking powder
1/2 ts Salt
2 ts Instant espresso coffee
-powder
1/2 ts Ground cinnamon
1 c Milk (scalded & cooled; if
-desired)
1 Lightly beaten egg
1/2 c Lightly salted butter or
-margarine; melted & cooled
1 ts Vanilla
3/4 c Semisweet chocolate
----ESPRESSO SPREAD----
-mini-chips 4 oz Cream cheese softened 1 tb Sugar 1/2 ts Vanilla 1/2 ts Instant espresso powder 1 oz Semisweet chocolate; grated
Preheat oven to 375?F, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir together milk, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon batter in pans & bake for 15-20 mins or until cooked. Makes 12. These muffins freeze well.
Delicious served with Espresso Spread: Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1-1/2 cups.
-mini-chips 4 oz Cream cheese softened 1 tb Sugar 1/2 ts Vanilla 1/2 ts Instant espresso powder 1 oz Semisweet chocolate; grated
Preheat oven to 375?F, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir together milk, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon batter in pans & bake for 15-20 mins or until cooked. Makes 12. These muffins freeze well.
Delicious served with Espresso Spread: Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1-1/2 cups.