Cappuccino Squares

Makes 24 squares

 1/2 cup (1 stick) butter, melted

 18.25 oz. yellow cake mix

 1 egg

 2 tablespoons (1 oz.) Kahlua or coffee liqueur

 1/3 cup milk

 1 tablespoon instant coffee

 2 eggs

 3/4 cup sugar

 2 tablespoons all-purpose flour

 1/2 teaspoon baking powder

 1 teaspoon vanilla

 Powdered sugar to sprinkle on bars (or combine 1/2 cup with tablespoon of milk for a drizzling glaze)

 Preheat oven to 350 degrees F and coat an 11 x 7” baking pan with cooking spray.

 Melt butter in a microwavable mixing bowl. Combine the cake mix, beaten egg and coffee liqueur with the butter. Reserve 1/2 cup of batter in the freezer. Spread the remaining batter in prepared pan. Bake in 350 degree oven for 15 minutes.

 In the same mixing bowl, beat two eggs. Dissolve instant coffee in the milk. Add milk, sugar, flour baking powder and vanilla to the eggs and beat until smooth. Pour mixture over the warm base and crumble reserved base mixture over the top. Return to oven for an additional 25 minutes.

 Let bars cool in pan for about 30 minutes or chill in fridge. Cut into squares and sprinkle on powdered sugar or drizzle on glaze.

Recipe Source: http://www.examiner.com/baking-in-kansas-city/cappuccino-squares

Cappuccino Blossoms

YIELD: Makes about 3 1/2 dozen

Ingredients:

• 1 cup butter, softened
• 6 tablespoons granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup coffee liqueur
• 2 2/3 cups all-purpose flour
• 2 teaspoons instant espresso
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped salted, roasted almonds*
• Parchment paper
• 42 dark chocolate kisses

Preparation:

• 1. Preheat oven to 375º. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well.
• 2. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
• 3. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
• 4. Bake at 375º for 10 to 12 minutes or until edges are golden. (Bake chilled dough 11 to 12 minutes.) Remove from oven, and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).
• Note: Be sure to unwrap candies while cookies bake. You'll be ready to quickly pop them onto hot cookies.
• *Toasted, slivered almonds or dry-roasted salted peanuts may be substituted.

Marie Rizzio, Interlochen, Michigan, Southern Living
AUGUST 2010

Recipe Source: http://www.myrecipes.com/recipe/cappuccino-blossoms-10000002003423/

Caramel Cappuccino Bars

9x13" pan | Adapted from "Bars and Squares"

Crust:
1/2 cup butter
3/4 cup brown sugar
2 tsp instant espresso powder
1 1/4 cups flour
1/3 cups ground almonds
2/3 cups toffee bits

Topping:
1 tbsp instant espresso powder
2 tsp hot water
1 cup sugar
2/3 cup sweetened condensed milk
3 eggs
2 tbsp flour
1/2 tsp baking powder

8 oz. white chocolate, chopped
1/3 cup toffee bits
1/4 cup slivered almonds

1. Preheat oven to 325 degrees F. Grease or line a 9x13 inch pan.
2. Crust: Combine all ingredients with an electric mixer (paddle attachment) until thoroughly blended. Press into prepared pan lightly and bake until lightly browned, 12-15 minutes.
3. Topping: Dissolve espresso powder in hot water. Whisk in sugar, condensed milk and eggs until smooth. Whisk in flour and baking powder. Mix well. Pour evenly over baked crust. Return to oven and bake for 25-30 minutes, until topping is golden. Remove and immediately sprinkle with white chocolate. Let it sit for about 3 minutes to soften/melt then spread out with an offset spatula. Sprinkle toffee bits and almonds over chocolate before it cools and sets.

Recipe Source: http://www.buttercreambarbie.com/2009/12/caramel-cappuccino-bars.html