Mocha Balls

 

4 eggs, separated

1 cup sugar

1 cup flour plus 2 Tbsp.

1-1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup boiling water

1/2 tsp, vanilla

Frosting:

1 lb. powdered sugar

1 stick butter, softened

5 Tbsp. cocoa

2 tsp. vanilla

4-5 Tbsp. evaporated milk

1 lb. pecans, finely ground

Separate eggs. Beat yolks until thick and lemon colored. Add sugar gradually, beating continuously.

Add dry ingredients, sifted together, alternately with boiling water. Add vanilla and beat well.

Fold in stiffly beaten egg whites. In a 9 x 13-inch baking pan, bake in 350 degree oven for 30 minutes.

When cool, cut into 36 squares.

Make a frosting of sugar, butter, cocoa, vanilla and canned milk. Heat in double boiler until runny for spreading.

Spread all six sides of the sponge cake squares (messy, but worth it) and roll all sides in finely chopped nuts.

This is a very old recipe from Germany. It isn't an easy one and it takes time, but it is great for festive occasions. You might think of making Mocha Balls a part of your Christmas.

Makes about: 36

Mocha-Chocolate Chip Cheesecake Bars



Two always-popular desserts -- chocolate chip cookies and cheesecake -- are combined in this irresistible bar cookie.

Source: Better Homes and Gardens



1 18-ounce package refrigerated chocolate chip cookie dough

1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel)<WBR>, softened

1/3 cup sugar

1 egg

1 tablespoon instant coffee crystals

1 teaspoon vanilla

1/2 cup miniature semisweet chocolate pieces





1. Heat oven to 350 degree F. Crumble the cookie dough into a 13x9x2-inch baking pan. Press evenly onto bottom of pan; set aside.

2. Combine the cream cheese, sugar, and egg in a medium mixing bowl; beat by hand until smooth. Stir together the coffee crystals, vanilla, and 1 teaspoon water in a small bowl or custard cup until crystals are dissolved. Stir coffee mixture into cream cheese mixture.

3. Spread evenly over dough; sprinkle with chocolate pieces. Bake for 20 minutes or until completely set. Cool in pan on a wire rack; cut into bars. Makes 36 bars.

Make-ahead tip: Cover pan and store in the refrigerator up to 3 days or freeze up to 1 month.

Mocha Crackle Cookies

1 /2 cup butter (no substitutes!)
5 squares (1-ounce each) unsweetened chocolate
1 tbsp. instant coffee granules
4 eggs
1 /8 tsp. salt
1 cup granulated sugar
1 cup packed brown sugar
2 cup plus 3 tbsp. all-purpose flour
2 tsp baking powder
1 /2 cup confectioners sugar

In a microwave or saucepan, heat butter, chocolate and coffee until chocolate is melted; cool slightly. In a mixing bowl, combine eggs and salt. Add granulated sugar and brown sugar Stir in chocolate mixture; mix well. Combine flour and baking powder, gradually add to egg mixture to form a well-mixed soft dough. Cover and refrigerate for 2 hours to until easy to handle. Roll dough into 1-inch balls. Roll in confectioners' sugar; place 2-inches apart on greased baking sheets. Bake at 350-degrees for 13 minutes. Allow to cool on pan only 1 or 2 minutes!; remove to wire rack to cool completely. Store airtight.

Mocha Kisses
Ingredients
Dough

1-1/3 cups self-rising flour
1/2 cup granulated sugar
3/4 stick cold unsalted butter or margarine, cut in small pieces
2 tsp. instant coffee
1 extra-large egg
Filling
5 tbsp. unsalted butter or margarine, softened
1-1/4 cups confectioners' sugar
2 tsp. each instant coffee, unsweetened cocoa powder
Directions
Heat oven to 325° F. Have baking sheet(s) ready.
If making Dough by hand: mix flour and sugar in a bowl. add
butter and, using fingertips, rub in until mixture resembles bread
crumbs. In another bowl, dissolve coffee in 1 tsp. warm water. Add
egg and beat lightly. Stir into flour mixture with a wooden spoon
until a firm dough forms. Food processor: Put flour, sugar and
butter in processor. pulse until mixture resembles bread crumbs. Add
egg, then coffee / water. Process until dough comes together. With
floured hands, roll dough into 44 walnut-size balls. Place 1" apart
on ungreased baking sheet. Bake 10 minutes or until golden. Cool on
sheet on a wire rack 2 minutes, then transfer to wire rack to cool
completely. Filling: Beat ingredients in a medium bowl with mixer on
low speed until smooth. There will be flecks of coffee. Put filling
in a small ziptop bag and cut a tip off 1 corner; pipe filling on 22
cookies. cover with remaining cookies.
Makes 22 sandwich cookies. (+/-) May vary with size.

Malted Mocha Bars
 
Ingredients
2/3  cup butter (no substitutes), softened
2/3  cup packed brown sugar
1-1/4  cups all-purpose flour
   Nonstick cooking spray
3   eggs, beaten
1/3  cup granulated sugar
2  teaspoons vanilla
1-1/2  cups flaked coconut
3/4  cup chocolate malted milk powder
1/4  cup all-purpose flour
1-1/2  teaspoons instant espresso powder or instant coffee crystals
1/4  teaspoon baking powder
1/4  teaspoon salt
2-1/2  cups sifted powdered sugar
1/4  cup malted milk powder
1/2  teaspoon instant espresso powder or coffee crystals
2   teaspoons vanilla
4  to 5 teaspoons boiling water

Directions
1. Heat oven to 350 degree F. Beat together the butter and brown
sugar in a mixing bowl with an electric mixer. Beat or stir in the 1-
1/4 cups flour. If necessary, gently knead to mix. Lightly coat a
13x9x2-inch baking pan with cooking spray; pat flour mixture evenly
onto bottom of the prepared pan. Bake for 15 minutes or until set. 
2. Meanwhile, stir together eggs, granulated sugar, and 2 teaspoons
vanilla. Stir in coconut, the 3/4 cup malted milk powder, 1/4 cup
flour, 1-1/2 teaspoons espresso powder, the baking powder, and salt.
Carefully spread mixture over partially baked layer. Bake 20 to 25
minutes more or until set. Cool in pan on a wire rack. 
3. Meanwhile, for icing beat together powdered sugar, 1/4 cup malted
milk powder, 2 teaspoons vanilla, and enough boiling water to make
spreading consistency. 
4. Spread icing over cooled bars. Makes 36 bars. 
Make-Ahead Tip: Place in an airtight container; cover. Store at room
temperature up to 1 week or freeze uniced bars up to 3 months; thaw,
then ice.

Mocha Almond Crunch Cookies



1 c. butter, softened

1 c. brown sugar, packed

1 egg yolk

2 tsp. instant coffee powder

1 tsp. almond extract

1/2 tsp. vanilla

2 c. all-purpose flour

1/4 tps. salt

1 pkg. (6 oz) chocolate chips

1/2 c. coarsely chopped almonds



1. Cream butter and sugar in large mixing bowl.

2. Beat in egg yolk, coffee, almond and vanilla

extract.

3. Combine flour and salt. Gradually beat flour into

butter mixture.

4. Stir in chocolate chips.

5. Press dough into ungreased 15x10x1-inch jelly roll

pan.

6. Sprinkle almonds evenly over dough and pat down

gently.

7. Bake at 350ºF for 20 to 25 minutes.

8. Let cool completely on wire racks. Break into

pieces or cut into

bars.