2 cups all-purpose flour
2/3 cup sugar
1-1/2 tsp. baking powder
1 tsp.salt
1/4 tsp. baking soda
1 cup of strong brewed Organo Gold coffee
1 Tbsp. instant Organo Gold powder
1/2 cup canola oil
1 egg beaten
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup chopped dates
TOPPING
1 Tbsp. sugar
1/8 tsp. ground cinnamon
DRIZZLE
1/2 cup confectioners' sugar
1 Tbsp. strong brewed Organo Gold coffee
In a large bowl, combine the first five ingredients. Combine coffee and espresso powder; cool to room temperature. Stir in oil and egg. Add coffee mixture to dry ingredients; stir just until moistened. Fold in the
walnuts, raisins and dates. Fill greased or paper-lined jumbo muffin cup three-fourths full. Combine sugar and cinnamon; spring over the tops. Take at 350 degrees fir 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and coffee; drizzle over muffins.
Prep: 20 min - Bake: 25 min
Yield 6 muffins
http://www.kdiggins.organogold.com/
Coffee Toffee Cheesecake
ReplyDelete2-1/2 cups chocolate wafer crumbs
1/2 cups butter, melted
2 Tbsp. sugar
Filing:
1cup (6oz.) semisweet chocolate chips
1/4 cup heavy whipping cream
4 tsp. instant organo gold granules
3 pkg. (8 oz.) cream cheese, softened
1-1/3 cups sugar
1-1/2 (12oz.) sour cream
1 Tbsp. vanilla extract
1/8 tsp. salt
3 eggs, lightly beaten
4 Heath candy bars
(1.4 oz each), chopped
1 dark chocolate can bar (1.45 oz,)
Place a greased 9-in springfoam pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a rack.
In a microwave-safe bowl, meld chips and cream; stir until smoooth. Stir in coffee granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan.
Bake at 350 degrees for 55-65 minutes or until cener is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
Carefully run a knife around edge of pan to loosen. cool 1 hour longer. Refrigerate overnight. Chop dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over cheesecake.