Chocolates & Coffee Blog

Almost Fat-Free Chocolate Cupcakes

2009-03-12T09:01:00.000-07:00

Almost Fat-Free Chocolate Cupcakes

Ingredients:

1 1/3 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Salt
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 Egg
1 Egg white
1 tb Oil
1 ts Vanilla extract
2/3 c Skim milk
Powdered sugar, optional

Preperation:

Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar, if desired.

Iced Espresso Recipes - Espresso Sorbet Recipe

2009-03-11T11:40:00.000-07:00

This light and frosty dessert is the perfect ending to a summer meal. It will take a few hours, so plan to make this espresso sorbet ahead of time so you can enjoy it later.

Ingredients:

6 tbs espresso ground coffee
4 tbs brown sugar
1 quart boiling water
1 cup whipped cream
Cocoa powder

Preparation:

In a bowl, combine the ground coffee and brown sugar. Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze through. When the sorbet is nearly frozen (still scoopable), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa.