Sunday, October 10, 2010

Make This!!

Cappuccino Doughnut Bars

Noble Pig posted this on Facebook. I had to make it even though I didn't have any kahlua or chocolate covered espresso beans. It turned out great! NOTE: Do not overbake! I increased the time by 10 minutes as I wasnt' sure my cheesecake topping had set. It was, but the doughnut layer was a little over-done (read:dry). They still taste great, though next time I will take them out at exactly 25 minutes).

Cappuccino Doughnut Bars
(From Cuisine at Home)

For the Doughnut Layer:
1-1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
2 Tablespoons instant espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
4 Tablespoons unsalted butter, melted

For the Cheesecake Layer:
2 pkgs. cream cheese, softened (8 oz. each)
1/2 cup sugar
2 eggs
1/4 cup coffee-flavored liqueur (such as Kahlua)
1 cup chopped chocolate-covered coffee beans

Preheat oven to 350o F. Lightly coat a 9 x 13 baking dish with nonstick spray. Whisk together flour, 3/4 cup sugar, cocoa, espresso powder, baking powder, cinnamon, baking soda, salt and nutmeg for the doughnut layer in a large bowl; set aside.

Combine buttermilk and butter in a measuring cup; stir into flour mixture until combined. Spread mixture evenly into prepared pan. This layer is very thick. To spread it in the pan, wet your hands to pat it down and spread it out.

Beat cream cheese and 1/2 cup sugar for the cheesecake layer in a bowl with a hand mixer on medium speed until combined. Add eggs and liqueur, beating until smooth, 5 minutes; pour over doughnut layer.

Bake cheesecake until set, about 25 minutes. Remove pan from oven and let cool slightly. Sprinkle chocolate-covered coffee beans over cheesecake. Refrigerate until cool, cut into squares and serve. Store any remaining bars in the refrigerator.

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