Cappuccino Mousse Cup, Mini Chocolate Whoopie Pie & Raspberry Cream Shooter


CAPPUCCINO MOUSSE CUP:

2 OUNCES CREAM CHEESE, SOFTENED
1 TBSP MILK
3 TBSP UNSWEETENED COCOA POWDER
1 TSP ESPRESSO POWDER
`1/4 CUP POWDERED SUGAR
1 TSP VANILLA EXTRACT
1 CUP COOL WHIP
12 PREPARED MINI FILLO SHELLS
CHOCOLATE COVERD ESPRESSO BEANS (OPTIONAL)
CHOCOLATE FOR SHAVINGS (OPTIONAL)

MINI WHOOPIE PIES:

1 3/4 CUPS FLOUR
3/4 CUP UNSWEETENED DUTCH- PROCESS COCOA POWDER
1 1/2 TSP BAKING SODA
COARSE SALT
1/4 CUP VEGETABLE SHORTENING
1/2 CUP SUGAR
1/2 CUP PACKED DARK BROWN SUGAR
1 TBSP BUTTER, ROOM TEMPERATURE
1 LARGE EGG
1 CUP WHOLE MILK
1 TSP PURE VANILLA EXTRACT
WHIPPED GANACHE

 

 

 

 

RASPBERRY SHOOTERS:

1 CUP GRAHAM CRACKER CRUMBS
3 TBSP SUGAR
1/4 TSP SALT
6 TBSP UNSALTED BUTTER

CREAM LAYER:

2 14 OUNCE CAN SWEETENED CONDENSED MILK
1 CUP SOUR CREAM
1 TSP GRATED LEMON OR LIME PEEL
2/3 CUP LEMON OR LIME JUICE

RASPBERRY LAYER:

3 CUPS FROZEN RASPBERRIES
2 TBSP CORN STARCH
4 TBSP FRESH LEMON JUICE
1/2 TSP LEMON ZEST
1/4 CUP SUGAR
1/4 CUP BROWN SUGAR

CAPPUCCINO MOUSSE CUP:

IN MIXING BOWL COMBINE CREAM CHEESE, MILK,COCOA POWDER, ESPRESSO POWDER, VANILLA, AND POWDERED SUGAR. USING A MIXER BEAT UNIL SMOOTH. FOLD IN COOL WHIP UNTIL COMBINED.

 

 

 

 

MINI WHOOPIE PIES:

PRE-HEAT OVEN TO 375 DEGREES F
SIFT FLOUR, COCOA,BAKING SODA,AND 1/2 TSP SALTIN A MEDIUM BOWL. BEAT SHORTENING, SUGAR, AND BUTTER WITH A MIXER ON HIGH SPEED UNTIL SMOOTH, FLUFFY, ABOUT 2 MINUTES. REDUCE SPEED TO LOW. MIX IN FLOUR MIXTURE IN 2 ADDITIONS,ALTERNATING WITH ,ILK AND VANILLA, BEGINNING AND ENDING WITH FLOUR DROP MOUNDS OF DOUGH (ABOUT 2 TSP EACH) ONTO PARCHMENT PAPER WITH A BAKING SHEET.  SPACE 2 INCHES APART. BAKE UNTIL COOKIES SPRING BACKWHEN LIGHTLY TOUCHED WITH FINGER,12-14 MINUTES. 

LET COOL ON SHEET TRAYS ON WIRE RACKS FOR 10 MINUTES.  LET COOL COMPLETELY PIPE GANACHE ONTO FLAT SIDES OF HALF OF THE COOKIES. SANDWICH WITH REMAINING COOKIES, PRESS GENTLY.  

RASPBERRY SHOOTERS:

MIX INGREDIENTS IN A BOWL TO BLEND, ADD MELTED BUTTER AND STIR  TO COAT.  LEAVE AS A CRUMBLE AND PUT INTO A 9 * 13 PAN. BAKE FOR 5-7 MINUTES. COOL.

 

IN A MIXING BOWL ADD ALL INGREDIENTS, STIR UNTIL THICKENED. COVER AND CHILL UNTIL READY TO ASSEMBLE SHOOTERS.

 

IN A SMALL PAN BRING ALL INGREDIENTS TO A BOIL STIRING UNTIL THICKENED.  LET COOL.

 

 


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