Cook Without Book

                    Ingredients 1 1/2 tablespoons   butter 2 ounces   bittersweet chocolate, coarsely chopped 2 ounces   unsweetened chocolate, coarsely chopped 1 tablespoon   instant coffee granules 1 tablespoon   hot water 1 teaspoon   vanilla extract 1 1/2 cups   all-purpose flour (about 6 3/4 ounces) 1/2 cup   unsweetened cocoa 2 teaspoons   baking powder 1/8 teaspoon   salt 2 1/2 cups   sugar 1/2 cup   egg substitute 2  large eggs 1/2 cup   chopped walnuts 1/4 cup   semisweet chocolate minichips Preparation Preheat oven to 350°. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture. ...

Yield:  12 servings (serving size: 1 piece)                Ingredients 1 1/2 cups   granulated sugar, divided 1/2 cup   nutlike cereal nuggets (such as Grape-Nuts) 2 teaspoons   instant espresso granules 1 teaspoon   ground cinnamon 1 3/4 cups   all-purpose flour (about 7 3/4 ounces) 1 teaspoon   baking soda 1/2 teaspoon   baking powder 1/2 teaspoon   salt 1 cup   vanilla fat-free yogurt (about 8 ounces) 1/2 cup   butter, softened 1/2 cup   egg substitute Cooking spray 1 1/2 cups   powdered sugar, sifted 2 tablespoons   cooled brewed coffee Preparation Preheat oven to 350°. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a...

Prep Time:  45 minutes Cook Time:  45 minutes Yield:  Makes 16 servings (serving size: 1 slice)              Ingredients Cake: Cooking spray 3 cups   all-purpose flour 2 cups   sugar 2/3 cup   sifted natural unsweetened cocoa powder 2 teaspoons   baking soda 3/4 teaspoon   salt 1 1/2 cups   brewed coffee, at room temperature 2/3 cup   canola oil 2  large egg whites 2 tablespoons   apple cider vinegar 2 teaspoons   vanilla extract Frosting: 3  large egg whites 1 1/2 cups   sugar 1/4 teaspoon   cream of tartar Dash of salt 1 teaspoon   vanilla extract Preparation 1. Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2 -inch) round cake pans with cooking spray. Cover bottoms of pans with parchment paper. Coat parchment with cooking spray; set aside. 2. To make cake: Combine flour, sugar, cocoa, baking soda, and salt in...

                             Ingredients Sauce: 1 cup   granulated sugar 1/4 cup   water 2 tablespoons   agave nectar 5 tablespoons   unsalted butter 1 tablespoon   pure vanilla extract 1 1/2 teaspoons   sea salt Juice of 1 lemon 2 tablespoons   espresso powder dissolved into 2 tablespoons boiling water To serve: 8  waffle cones (such as Keebler) 2  pints vanilla low-fat frozen yogurt 1/3 cup   sliced almonds, toasted Preparation 1. Combine sugar, water and agave nectar in a heavy medium saucepan; stir well. Cover, and boil until sugar has dissolved (about 5 minutes), stirring once or twice. Cover again, and boil until bubbles are large and mixture is thick (4 minutes). Uncover, and continue boiling 6 minutes or until mixture is golden. 2. Remove pan from heat; place bottom of hot pan in cold water. Carefully add the butter, vanilla, a...

                                 Ingredients Cake: Baking spray with flour 2 3/4 cups   all-purpose flour 1 1/2 teaspoons   baking powder 1 teaspoon   kosher salt 1/3 cup   unsweetened cocoa powder 10 tablespoon   unsalted butter (at room temperature) 2 cups   granulated sugar 3  large eggs 3/4 cup   fat-free sour cream (at room temperature) 3/4 cup   strong freshly brewed coffee Sugared coffee beans: 3 tablespoons   superfine sugar 1 tablespoon   honey 12  whole coffee beans Glaze: 1 cup   powdered sugar, sifted 2 tablespoons   espresso powder combined with 3 tablespoons boiling water 1 tablespoon   coffee-flavored liqueur (such as Kahlúa), optional Preparation 1. Heat oven to 350° with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside. 2. To make cake: Combine ...

Classic Irish Coffee Serves 4 4 tablespoons brown sugar or to taste, plus more for garnish 4 cups hot coffee 4 ounces Irish Whiskey 4 full tablespoons whipped cream for garnish Add a tablespoon of sugar to each warmed cup and pour hot coffee until it is about 3/4 full. Then use a spoon turned upside down and pour the whiskey over it so it flows down gently. Top it all with the whipped cream, sprinkled with brown sugar. Serve hot! 

                           Coffee Walnut Cupcake The bitterness of coffee and the nuttiness of walnut combine well to qualify this fabulous dessert as a great choice for connoisseurs. Walnuts add the required crunch to these cupcakes, while the coffee decoction imparts a very mature flavour. Follow the exact procedure mentioned here for making the coffee decoction, in order to ensure the best flavour. Garnish with silver balls for a perfect finishing touch. Preparation Time:  5 mins Baking temperature and time:  150ºC (300ºF) for 15 to 20 minutes. Makes 6 cupcakes Ingredients For The Vanilla Coffee Walnut Sponge 3/4 cup   plain flour (maida) 3/4 tsp   baking powder 1/4 tsp   baking soda 1/2 cup  (200 gms)  condensed milk 3 tbsp   melted butter 1/2 tsp   vanilla essence 3 tbsp   chopped walnuts (akhrot) 2 tsp   coffee powder  dissolved in 4 tsp of...