Place ice cream in a large cup or mug.
Prepare Cappuccino as directed on package, substituting hotmilk for the water.
Pour over ice cream.
Serve immediately.
Dissolve cappuccino mix in 1/4 cup cold milk in mixing bowl.
Pour 1 3/4 cups cold milk into coffee mixture.
Add 2 boxes instant pudding mix; beat with wire whisk 2 minutes.
Gently stir in 1/2 of 8-oz tub of Cool Whip.
Spoon into 8 dessert dishes; refrigerate 1 hour or until ready to serve.
Top with remaining whipped topping.
Note: You can substitute another coffee flavor if desired!
ix and 1/4 cup cappuccino. Pour in 1 1/4
Dissolve cappuccino powder in hot water. Let
Cream sugar and butter.
Blend in cappuccino, cinnamon and salt. Mix in flour and nuts.
Mold into 1 inch balls.
Bake at 350\u00b0 for 12 to 14 minutes until cookies are just set.
Preheat oven to 350\u00b0.
Grease bottom of 13 x 9-inch pan.
In a medium saucepan melt butter; stir in flour until smooth.
Add brown sugar and 2 eggs, slightly beaten; mix well.
Cook over medium-low heat 5 minutes or until thickened, stirring constantly. Remove from heat.
Dissolve instant coffee in hot water; stir into filling.
Add bourbon, vanilla and pecans; mix well.
Set aside.
Preheat oven to 350 degrees.
Combine flour, powdered sugar, butter and pecans.
Mix using 2 knives.
Pat onto bottom of and up sides of 9-inch pie plate.
Bake 15 minutes or until done.
Remove from oven and cool.
Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
Mix well.
Fold in whipped cream.
Spoon into cooled crust and refrigerate at least 3 hours before serving.
Garnish with chocolates and/or pecans.
In a large bowl, combine chocolate drink mix, instant coffee, confectioners' sugar, powdered milk and nondairy creamer. Store in an airtight container.
To serve, Stir 3 tablespoons mixture with 6 ounces boiling water.
teco #230) with the cooled Recipe #479020.
Fill the donuts
ire rack.
Frost with Cappuccino
Fudge
Icing
ire rack.
Cappuccino Buttercream Frosting:
Dissolve instant mocha cappuccino mix in
Melt butter in a saucepan. Stir sugar, water, cappuccino mix, and coffee granules into the butter; bring to a boil for 1 minute. Add hazelnut spread; stir to melt into the butter mixture. Fold oats into the mixture until evenly coated.
Drop mixture by large spoonful onto waxed paper to cool.
Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.
Preheat oven to 375\u00b0F
Line muffin tins with papers or grease well.
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
Set aside.
In a medium bowl, mix milk, butter, egg, and vanilla until combined.
Stir milk mixture into flour mixture only until combined.
Do not over mix.
Fill muffin cups 3/4 full.
Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
Cappuccino muffins freeze well.
Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.
small bowl, mix the instant coffee and milk, stirring to
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners. Beat pastry flour, baking powder, butter, brown sugar, eggs, milk, coffee liqueur and instant whipped cream until creamy. Divide between paper liners and bake for 12-15 mins. Cool in pan for 10 mins then transfer to a wire rack to cool completely.
Meanwhile, beat cream cheese and vanilla until smooth. Gradually add powdered sugar. Transfer to a piping bag fitted with a 1/3 inch plain tip and pipe icing onto cooled cakes. Sprinkle with chocolate curls.
Mix all ingredients together.
Use 3 1/2 tablespoons of mixture to make a cup of cappuccino.
In a large bowl, combine the above ingredients and stir until the mixture is well blended.
Place mix in a wide mouth quart canning jar.
You can attach a gift tag with the serving directions on how to prepare the cappuccino and
place a fabric top on it to make it more attractive.
preheat oven to 350.
combine first 5 ingredients in a 9-inch square baking pan; stir well. Stir in milk, oil, and canilla. Stire in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine hot water and coffee mix, stirring to dissolve.
Pour coffee mixture over batter (do not stir).
Bake 350 for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 1 Tablespoon of frozen yogurt on each serving.
Yield 9 servings = 4 ww pts.
e stirred smooth.
Dissolve instant coffee in 1 teaspoon hot