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Mocha Ice Pops

Get an afternoon pick-me-up with these mocha-flavored frozen treats. A little of the cocoa settles at the bottom as they freeze, making a special chocolaty surprise on the top once the pop is unmolded.


About 10 (3-ounce) freezer pops ;Active Time: 10 minutes ;  Total Time: 6 hours 10 minutes
 
 
 
Ingredients


2 1/2 cups hot brewed coffee

4-5 tablespoons sugar

2 tablespoons unsweetened cocoa powder

1 cup half-and-half

1/4 teaspoon vanilla extract

Pinch of salt

Preparation


1.Whisk coffee, sugar to taste and cocoa in a medium bowl until the sugar has dissolved. Whisk in half-and-half, vanilla and salt until combined.

2.Divide the mixture among freezer-pop molds (see box, above). Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Tips & Notes

Make Ahead Tip: Freeze for up to 3 weeks.
Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

Nutrition

Per serving: 54 calories; 3 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 7 g carbohydrates; 1 g protein; 0 g fiber; 26 mg sodium; 77 mg potassium.

1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other)

Mini Molten Chocolate Cakes with Mocha Sauce

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.


6 servings, 2 cakes each


Active Time: 45 minutes

Total Time: 1 3/4 hours

Ingredients


4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped

2 tablespoons unsalted butter, cut into chunks

1 tablespoon granulated sugar

1 1/2 tablespoons light cream

2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided

1 tablespoon light corn syrup

1 large egg

2 tablespoons canola oil

1 teaspoon vanilla extract

1/8 teaspoon salt

5 tablespoons confectioners' sugar

3 tablespoons all-purpose flour

1 tablespoon unsweetened Dutch-process cocoa powder

1-3 teaspoons very hot water


Preparation


1.Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

2.Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

3.To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.

4.To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

5.To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.

6.Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.

7.To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days. After baking (Step 6), the cakes will keep in the pan, tightly covered with foil, for up to 1 day. The sauce (Step 7) will keep, covered, in the refrigerator for up to 5 days. To serve, reheat the cakes in the covered pan at 350°F for 10-12 minutes. Reheat the sauce in a microwave on Medium for about 20 seconds.
Equipment: 12-cup mini muffin pan

No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

Nutrition

Per serving: 244 calories; 17 g fat (7 g sat, 3 g mono); 49 mg cholesterol; 27 g carbohydrates; 3 g protein; 2 g fiber; 64 mg sodium; 30 mg potassium.

2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 3 fat




 

Devil's Food Cookies

If these devilishly chocolaty cookies don't get gobbled the day they are baked, store them, well-wrapped, in the freezer.


Ingredients


1 1/2 cups sugar

1/2 cup prune puree

1/2 cup nonfat plain yogurt

1/4 cup canola oil

2 large egg whites, lightly beaten

1 1/2 cups sifted cake flour

1 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon instant coffee granules
 
 
2 dozen large cookies


Active Time: 15 minutes

Total Time: 30 minutes



Preparation


1.Preheat oven to 350°F. Line two baking sheets with parchment paper or coat with nonstick cooking spray.

2.Whisk together sugar, prune puree, yogurt, oil and egg whites in a medium bowl. Stir together flour, cocoa, salt, baking soda and instant coffee in another medium bowl. Stir the dry ingredients into the wet with a wooden spoon just until blended. Drop the dough by heaping tablespoonfuls onto prepared baking sheets, spacing cookies about 1 1/2 inches apart. Bake for 12 to 14 minutes, or until the tops spring back when touched lightly. Transfer the cookies to wire racks and cool.

Nutrition

Per serving: 124 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 25 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 109 mg potassium.



1 1/2 Carbohydrate Serving



Exchanges: 1 1/2 other carbohydrate, 1 fat

Lemon Ginger Zingers

Servings: 4-5 dozen




Ingredients:1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick) butter, softened

1/2 cup brown sugar, packed

1/2 cup crystallized ginger, finely chopped

1 large egg

1 Tbsp. fresh lemon juice

2 Tbsp. lemon zest, freshly grated and divided

1/2 cup superfine sugar



Cooking Directions:Preheat oven to 350°F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.

In bowl of electric mixer, cream together butter and brown sugar until light and fluffy. Add ginger, egg, lemon juice and 1 tablespoon zest; beat until combined. Gradually add flour mixture; mix well. Cover dough and chill 30 minutes.

In a small bowl, combine remaining zest and superfine sugar; set aside.

Drop dough by heaping teaspoons, 2 inches apart, onto parchment-lined cookie sheets. Dip the bottom of a glass into the lemon sugar mixture and flatten dough; repeat for all cookies. Place remaining lemon sugar mixture in a sifter and sift additional sugar over each cookie. Bake 9 to 12 minutes until edges begin to brown. Allow cookies to cool on sheet 2 to 3 minutes. Remove to a cooling rack; cool completely. Store at room temperature in an airtight container with wax paper between layers for up to 1 week.