Grilled Chicken Breasts with Peanut Sauce
Serving: 4
  2 tablespoons olive oil 1 tablespoon minced shallots 1 large clove garlic, minced 1 tablespoon minced fresh ginger 1 1/2 cups chicken broth 2 tablespoons soy sauce 1/4 teaspoon red pepper flakes 1 cup creamy peanut butter 1/2 teaspoon kosher salt 4 boneless, skinless chicken breasts Vegetable spray 1 scallion, chopped Heat the oil in a medium saute pan over medium-low heat. Add the shallots and cook for 1 minute, stirring often, then add the garlic and ginger and cook for 1 more minute. Add the chicken broth, soy sauce and red pepper flakes and raise the heat to medium-high to bring to a boil. Add the peanut butter and whisk carefully until smooth and incorporated. Remove from heat and add the salt. This sauce can be made up to 3 days in advance and kept in the refrigerator. Reheat before serving.
Heat the grill to medium-high and spray the chicken breasts with vegetable spray. Grill, breast side down, for 7 to 8 minutes, until golden brown. Turn over and brush each breast with 2 teaspoons of the sauce. Continue to cook for 7 to 8 more minutes until golden brown and done. Remove from the grill, sprinkle with scallions and serve with the remaining peanut sauce.
Cappuccino Chocolate Bars
These coffee-flavored, white-chocolate-dipped delights are stunning to look at and fun to eat. Better hurry -- they're almost gone! Servings: 50 bars Ingredients: - 2 1/2 cups flour
- 2 tablespoons instant espresso or coffee powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup dark brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 12 ounces white chocolate or 12 ounces white chocolate chips
Directions: Preheat the oven to 375 degrees F. Combine the flour, coffee powder, baking powder and salt; set aside. In the bowl of an electric mixer, beat the butter and sugar until fluffy; beat in the egg yolks and vanilla. Gradually beat in the flour mixture. Line a 10-by-5-inch baking pan with foil; spray with cooking spray. Press the dough into the pan; prick the surface of the dough with a fork. Bake until the edges are slightly browned, 15 to 17 minutes. While the dough is still warm, cut into 1-by-3-inch bars with a large knife or pastry wheel; transfer the bars to wire racks to cool. Melt the white chocolate; dip one end of each bar in chocolate. Cool on waxed paper. Cappuccino Cakes
A great way to start the morning!
Serving: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1. 2.0 tsp instant espresso powder
10. 0.25 tsp salt
2. 1.0 egg
3. 0.75 cup milk
4. 1.0 tsp pure vanilla extract
5. 2.0 melted tbsp butter
6. 0.75 cup all-purpose flour
7. 2.0 tbsp all-purpose flour
8. 1.0 tsp baking powder
9. 3.0 tbsp sugar
1. Mix together the instant coffee and water to dissolve.
2. Whisk together egg, milk, vanilla, butter, and espresso mixture in mixing bowl.
3. In another bowl, combine flour, baking powder, sugar, and salt.
4. Add to liquid mixture and whisk to combine.
5. Heat the skillet or griddle over medium-high heat.
6. Lightly coat with butter.
7. Drop batter, 1/4 cup at a time, on griddle, with plenty of space for spreading.
8. Fry until bubbles form and break on the pancake's surface and the bottom in browned.
9. Flip and cook just until done, about 1 minute more.
10. Dust with sugar and sprinkle with chocolate.
Cappuccino Chocolate Chip Muffins
Serving: 6
6 tablespoons butter, softened
1/2 teaspoon salt
3/4 cup chocolate chips
1 tablespoon coffee flavored liquor (optional)
2 tablespoons instant coffee dissolved in 2 tbsp. boiling water
1 large egg
1 teaspoon vanilla extract
1 3/4 cups unsifted all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup sugar
1/4 cup milk
Heat oven to 375 deg. Grease 6 muffin pan. In large bowl, beat on medium speed: butter and sugar till light and fluffy. Beat in egg, vanilla, dissolved coffee granules, and coffee liquor (optional) until blended. In medium bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in chocolate chips. Divide batter among muffin pan cups. Bake 25-30 minutes or until centers spring back when lightly pressed. Serve warm.
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