INSTANT ESPRESSO RECIPE RECIPES

ESPRESSO MARTINI RECIPE | ALLRECIPES

Espresso Martini Recipe | Allrecipes image

Enjoy a delightful martini with taste but not too sweet!!!

Provided by Christine Kelly

Categories Vodka Drinks

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 fluid ounce vanilla flavored vodka
2 fluid ounces coffee-flavored liqueur
1 fluid ounce cream or milk
1 cup crushed ice

Steps:

Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve.

Nutrition Facts : Calories 185 calories, CarbohydrateContent 12.8 g, CholesterolContent 20.4 mg, FatContent 5.6 g, FiberContent 0 g, ProteinContent 0.3 g, SaturatedFatContent 3.4 g, SodiumContent 9.7 mg, SugarContent 11.3 g

ESPRESSO CHOCOLATE CHIP COOKIE RECIPE - FOOD NETWORK

Espresso Chocolate Chip Cookie Recipe - Food Network image

Provided by Food Network

Categories dessert

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 dozen

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Steps:

Preheat oven to 300 degrees F.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Serve warm with a glass of milk.

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