salt and 1 teaspoon of espresso rub. Set aside.
Rub
using lines on parchment as guide. Using spray bottle, evenly mist
br>Combine 1 tablespoon instant espresso powder and 1 tablespoon hot
In your blender first add your ice cubes.
Then pour in 1/2 cup of whole milk.
Pour in 2 tablespoons of half & half or heavy cream.
1 tablespoon of sugar.
Blend on high until ice is crushed.
Top with 2 tablespoons of Redi-Whip heavy whipped cream.
Espresso should be used hot, as this makes the blending of the ice even easier and makes it creamier! You can use room temperature espresso also,.
This recipe makes a tall Frappacchino. Enjoy!
Combine according to you manufactor's directions.
Success Hints: Coffee flvored yogurt may be substituted for vanilla yogurt for extra flavor.
This dough may look slightly flat- not as round and firm as normal.
It will bake up just fine.
Leftover bread would make a great bread pudding.
This recipe may be made using regular and rapid cycles.
ompletely.
Make the chocolate espresso whipped garlache:
In a
n milk and 2 tablespoons espresso powder, and cook over medium
Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
Add white chocolate & continue whisking until chocolate is melted.
Add espresso powder & keep whisking to mix thoroughly.
Remove from heat to cool, whisking every few minutes to keep chocolate together.
Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.
mall bowl, combine flour and espresso powder. Add dry ingredients to
emaining cup of cream with espresso powder and remaining 3 tablespoons
Then add the flour and espresso powder and mix until dough
Dissolve espresso powder in water; set aside.<
mooth.
Dissolve the instant espresso in milk.
Add confectioners
ack.
Meanwhile, for the espresso mascarpone cream, beat mascarpone and
he ground nuts, cookie crumbs, espresso powder, salt and butter.
hestnut puree, almonds, vanilla and espresso.
With the whisk attachment
eat in sugar, 3 tablespoons espresso powder, eggs and vanilla until
he milk, remaining sugar, and espresso granules and bring to a
crushed cardamom pods, and ground espresso. Heat on low setting for
oil, eggs and 2 tablespoons espresso powder in a large bowl