Cappuccino Muffins
Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2-1/2 teaspoons baking powder
• 2 teaspoons instant espresso coffee powder (or instant coffee)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup whole milk
• 1/2 cup butter, melted and cooled
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract

Preparation:
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well.

Coffee Cookies
Ingredients:

• 5 1/2 oz butter
• 5 oz sugar
• 2oz chopped hazelnuts
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 1 teaspoon baking soda
• 1/2 cup coffee or espresso
• 1 square bar or 2 oz of plain dark chocolate

Preparation:
Preheat your oven to 350 degrees farenheit. Mix suger and butter until smooth in a food processor.
Add additional dry ingedients and mix thoroughly. Add the egg, flour, vanilla extract and baking soda.
Then add the coffee, nuts, and chocolate. Drop or put the dough with a spoon onto baking paper or greesed cooking sheet. Be sure to leave enough room on the cookie sheet, as they tend to spread out. Cool on a cooling rack

Chocolate Covered Biscotti
Ingredients for the biscotti:

• 1 cup sugar
• 1/2 tsp. baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 2 cups of all-purpose flour
• 1 cup sliced almonds
• 1 egg + 1 egg yolk
• 1 tsp. heavy cream or milk
• 1 shot of espresso
• 1 tsp. vanilla extract

Ingredients for the ganache (chocolate dip):

• 1 1/2 cups chocolate chips
• 1/4 cup heavy cream or milk

Put the dry ingredients in the mixing bowl (the flour, sugar, baking soda, baking powder and salt.) In a separate bowl, mix the wet ingredients (chilled espresso, egg, egg yolk, cream and vanilla.) Stir the wet ingredients briskly. Slowly add the wet ingredients to the dry ingredients while mixing at a low speed. When the almonds are golden brown, take them out of the oven and let them cool for a few minutes. After removing the almonds, readjust the oven temperature to 350 for the biscotti. Add the almonds to the dough, while continuing to mix on a low speed.

When the almonds are broken into small pieces and they are equally distributed through the dough, turn off the mixer and remove the dough. Knead the dough on a lightly floured surface with lightly floured hands for about 5 turns. Cut the dough in half, then form it into 2 logs about 10 inches long and about 3 inches thick.

Put new wax paper on the cookie tray. Place the logs onto the cookie tray, three inches apart. Bake the logs for 35 minutes in a 350 degree oven. The logs should have spread and cracked at the top. Remove the biscotti logs from the oven and let them cool for 10 minutes (until you can comfortably handle them.) Meanwhile, lower the oven temperature to 300 degrees. Place the biscotti logs on a cutting surface. Cut the biscotti with a serrated knife. The biscotti should be cut on a diagonal - three inches apart. While the biscotti are baking for the second round, boil water in the bottom level of the double boiler pot, and bring it to a rolling boil. Add chocolate chips to the top level, then slowly stir in the cream. Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.

Cafe Au Lait Pudding
Ingredients:

• 1 package of vanilla instant pudding (2.5 oz.)
• 1 package of chocolate instant pudding (2.5 oz.)
• 3 ½ cups of milk.
• 1 cup of drip coffee, chilled. (Any house blend will do, just don't use a flavored coffee.)
• Whipped cream in a can for garnish.
• Three bowls, and serving dishes for the pudding.

Preparation:
Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes. In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes. Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Discard the remainder of the coffee (or drink it). Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.

Espresso Rum Balls
Ingredients:

• 3 cups of vanilla wafers, chopped (about one package)
• 1/2 cup of chopped nuts (walnuts, or pecans)
• 1/3 cup of light or dark rum
• 2 shots of espresso
• 3 tablespoons of honey
• 11/2 tablespoons of cocoa powder

Preparation:
Put the vanilla wafers in a food processor. Make sure that they are finely chopped, if there are large pieces, you will end up with lumpy rum balls. Put the walnuts in the food processor. Chop these to a fine chop also. Make sure to separate some of the walnuts for the coating. Combine the chopped wafers, chopped walnuts, espresso, rum, honey and cocoa powder into a large bowl. Mix thoroughly.

Wash your hands well before beginning. Place a small amount of the batter in your palm and roll it into a ball shape. These rum balls are very rich, so make sure that you make the balls very small. Place a ball into one of the three ziploc bags that you have prepared for the coating. Zip the bag shut and shake the bag so that the rum ball is thoroughly coated. Remove the rum ball and set aside. Place the coated rum balls on an ungreased cookie sheet covered with a sheet of wax paper.

Let the rum balls breathe for at least an hour before attempting to store/package them. The rum balls will mellow over the course of the next few days. They do not need to be refrigerated, but they must be stored in an airtight container. If refrigerated, the coating may need to be reapplied.