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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 3 dozen 

Ingredients:
2/3 cup sugar, plus 1/4 cup sugar
1/3 cup quality brewed coffee
1 tsp instant espresso powder
1/4 cup Kahlua or other coffee based liqueur
1 cup toasted macadamia nuts, finely ground
1 plain or chocolate-swirl pound cake, cut into 1-inch cubes

Instructions:
In a small saucepan, combine the 2/3 cup of sugar with the brewed coffee and the espresso powder. Stir the mixture over medium heat to dissolve the sugar. Bring the mixture to a boil and keep boiling for 1 minute. Remove the saucepan from the heat and cool for 1 minute stir in the Kahlua. Pour the mixture into a small bowl, cooling it completely.

In another small bowl, combine the nuts and the remaining 1/4 cup sugar. Dip each pound cake cube into the cooled coffee syrup and then roll in the nut and sugar mixture to coat completely. Allow to dry on racks for about 2 hours before serving.


 

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