Fabulous Recipes That You Can't Live Without!
Mocha Frappé - Heaven Help Me!
- 1 sachet Gourmet OG Cafe Mocha
- 1/4 cup hot water
- 1-2 pumps chocolate syrup
- 1 tsp. java chips (optional)
- 1 1/2 cup crushed ice
- Whipped cream (optional)
Add the ice, chocolate syrup, java chips and OG Cafe Mocha into a blender.
Blend until smooth, pour into a tall glass. Add a straw, and enjoy!
For some extra style and flavor, top off the Frappe with some whipped cream and a drizzle of chocolate.
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OrGano Gold Black Coffee and Brownies - Oh My!
Makes 16 Servings
1/2 c. butter or margarine, cubed
3 oz. unsweetened
chocolate, chopped
2 eggs
1 c. sugar
1 tsp. vanilla extract
2/3 c. whole wheat flour
1/4 tsp. baking soda
FILLING:
1 TBSP heavy whipping cream
1 tsp Organo Gold Black Coffee
2 TBSP butter or margarine, softened
1 c. confectioners’ sugar
GLAZE:
1 c. (6 oz) semisweet chocolate chips
1/3 c. heavy whipping cream
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat eggs, sugar and vanilla; stir in the chocolate mixture. Combine flour and baking soda; gradually add to chocolate mixture.
Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.
For filling, combine cream and Organo Gold Black Coffee in a small bowl; stir until coffee is dissolved. In a small bowl, stir cream butter and confectioners’ sugar until light and fluffy. Beat in coffee mixture, and then spread over brownies.
In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in the refrigerator
1/2 c. butter or margarine, cubed
3 oz. unsweetened
chocolate, chopped
2 eggs
1 c. sugar
1 tsp. vanilla extract
2/3 c. whole wheat flour
1/4 tsp. baking soda
FILLING:
1 TBSP heavy whipping cream
1 tsp Organo Gold Black Coffee
2 TBSP butter or margarine, softened
1 c. confectioners’ sugar
GLAZE:
1 c. (6 oz) semisweet chocolate chips
1/3 c. heavy whipping cream
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat eggs, sugar and vanilla; stir in the chocolate mixture. Combine flour and baking soda; gradually add to chocolate mixture.
Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.
For filling, combine cream and Organo Gold Black Coffee in a small bowl; stir until coffee is dissolved. In a small bowl, stir cream butter and confectioners’ sugar until light and fluffy. Beat in coffee mixture, and then spread over brownies.
In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in the refrigerator
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Mocha Glaze - Lord Help Me!
2 cups flour
2/3 cups cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 cups brown sugar
4 eggs
1 cup water
1 cup canola oil
2 tsp. vanilla
1 cup semi-sweet chocolate chips (melted)
1 packet of Organo Gold Mocha
powdered sugar
Glaze (Prepare while cake is baking)
2 cups powdered sugar
2 tbps. Organo Gold Mocha (1 1/2 tbs. if you use instant coffee or espresso)
1/4 cup warm water
Dissolve mocha in warm water, stir.
Combine mocha mixture with powdered sugar and stir until smooth
BAKING INSTRUCTIONS:
1. Preheat oven to 375. Grease a 10 inch bundt pan.
2. Melt chocolate chips and mix in mocha packet (or espresso). Stir and set aside.
3. In small bowl, sift together flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
4. Beat sugar and eggs until well combined. Beat in water, oil and vanilla until mix is smooth. Mix flour combo into wet ingredients and stir until well combined. Fold in melted chocolate
5. Pour into prepared pan and place pan on baking sheet in the oven. Bake for 45 minutes.
6. Take out, gently take spatula around cake to loosen. Let cool.
7. Flip over onto serving platter, drizzle with glaze. Let set for 20-30 minutes.
2/3 cups cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 cups brown sugar
4 eggs
1 cup water
1 cup canola oil
2 tsp. vanilla
1 cup semi-sweet chocolate chips (melted)
1 packet of Organo Gold Mocha
powdered sugar
Glaze (Prepare while cake is baking)
2 cups powdered sugar
2 tbps. Organo Gold Mocha (1 1/2 tbs. if you use instant coffee or espresso)
1/4 cup warm water
Dissolve mocha in warm water, stir.
Combine mocha mixture with powdered sugar and stir until smooth
BAKING INSTRUCTIONS:
1. Preheat oven to 375. Grease a 10 inch bundt pan.
2. Melt chocolate chips and mix in mocha packet (or espresso). Stir and set aside.
3. In small bowl, sift together flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
4. Beat sugar and eggs until well combined. Beat in water, oil and vanilla until mix is smooth. Mix flour combo into wet ingredients and stir until well combined. Fold in melted chocolate
5. Pour into prepared pan and place pan on baking sheet in the oven. Bake for 45 minutes.
6. Take out, gently take spatula around cake to loosen. Let cool.
7. Flip over onto serving platter, drizzle with glaze. Let set for 20-30 minutes.
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