1/31/11
Delicious Dishes by Debbie: Introducing Pillsbury Simply...Biscuits and Breads...
Delicious Dishes by Debbie: Introducing Pillsbury Simply...Biscuits and Breads...: "You really need to try this wonderful new product by Pillsbury. I have been sent some coupons to try this product and it is heavenly.&..."
Delicious Dishes by Debbie: Introducing Pillsbury Simply...Biscuits and Breads...
Delicious Dishes by Debbie: Introducing Pillsbury Simply...Biscuits and Breads...: "You really need to try this wonderful new product by Pillsbury. I have been sent some coupons to try this product and it is heavenly.&..."
1/29/11
Coco-Peanut Butter Surprises
These cookies are reminiscent of a chocolate peanut butter cup candy. And I’ll guarantee that these cookies will disappear in a snap, whatever the audience: from hungry kids after school to your co-workers—these cookies will be a hit!
Prep time: 45 minutes |Cook time: 9 minutes |Total time: 54 minutes |Servings: 26
•1/2 cup(s) of confectioners
•3/4 cup(s) of Balance® Natural Peanut Butter (Divided into 1/2 & 1/4 cup)
•1 cup(s) of unbleached all-purpose flour
•1/2 cup(s) of 100% whole wheat flour
•1/2 cup(s) of (unsweetened) dark cocoa powder
•1/2 tsp. of baking soda
•1/4 tsp. of salt
•1/2 cup(s) of cane or raw sugar (turbinado) (plus extra for dredging)
•1/2 cup(s) of brown sugar (sucanat works too)
•1/2 cup(s) of (1 stick) Earth Balance Buttery Stick, softened
•1 tsp. of vanilla extract
•3 tbsp. of Earth Balance™ Soymilk
Steps
1.Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2.To make the filling: In a small bowl, stir together the ½ cup peanut butter and confectioners’ sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
3.To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, buttery stick, and the
4.To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with our finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together cover the center; Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
Prep time: 45 minutes |Cook time: 9 minutes |Total time: 54 minutes |Servings: 26
•1/2 cup(s) of confectioners
•3/4 cup(s) of Balance® Natural Peanut Butter (Divided into 1/2 & 1/4 cup)
•1 cup(s) of unbleached all-purpose flour
•1/2 cup(s) of 100% whole wheat flour
•1/2 cup(s) of (unsweetened) dark cocoa powder
•1/2 tsp. of baking soda
•1/4 tsp. of salt
•1/2 cup(s) of cane or raw sugar (turbinado) (plus extra for dredging)
•1/2 cup(s) of brown sugar (sucanat works too)
•1/2 cup(s) of (1 stick) Earth Balance Buttery Stick, softened
•1 tsp. of vanilla extract
•3 tbsp. of Earth Balance™ Soymilk
Steps
1.Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2.To make the filling: In a small bowl, stir together the ½ cup peanut butter and confectioners’ sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
3.To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, buttery stick, and the
4.To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with our finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together cover the center; Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
1/25/11
You have to check out this posting on Shannon's Shanonigins: Chocolate Mousse Cake
Shannon's Shanonigins: Chocolate Mousse Cake: "If you are looking for a delicious, decadent, dessert (that's not difficult) to make for your Valentine, look no further. I'm going ..."
1/16/11
Please check out Shannon's Shanonigins: "Indulge Yourself" St. Valentines Giveaway
I am privileged to know Shannon personally! She is a multi-talented and very wonderful lady. Just one look around her website will show you some of the talent she has. However, she is also a great cook and home chef and was just chosen to have her recipe she entered into a Philadelphia Cooking Creme (New product soon coming to your grocer) showcased on the Real Women Of Philadelphia Website for everyone to see her recipe being made by her.
She has recently launched this wonderful and indulgent Valentine’s giveaway that you need to sign up for!
Shannon's Shanonigins: "Indulge Yourself" St. Valentines Giveaway: "I thought it would be fun to have a St. Valentines Day give-away that would be great if you have a Valentine to share it with, and fu..."
She has recently launched this wonderful and indulgent Valentine’s giveaway that you need to sign up for!
Shannon's Shanonigins: "Indulge Yourself" St. Valentines Giveaway: "I thought it would be fun to have a St. Valentines Day give-away that would be great if you have a Valentine to share it with, and fu..."
1/13/11
uTry.it: Happy Birthday to me…and the very first GiveawayS!...
uTry.it: Happy Birthday to me…and the very first GiveawayS!...: "It’s my 18th birthday today and I just want take this opportunity to thank everyone of you who’s been sweet and supportive with my blog.&nbs..."
12/28/10
Please Check Out Shannon's Shanonigins: Happy New Year GiveAway
Shannon's Shanonigins: Happy New Year GiveAway: "Well it's almost here, 2011. Can you believe how time flies? To remind us that everyday is a present, I couldn't resist t..."
12/17/10
MOMS CRAZY COOKING: 12 DAYS OF CHRISTMAS GOODIES: Grandma's Hundred Do...
MOMS CRAZY COOKING: 12 DAYS OF CHRISTMAS GOODIES: Grandma's Hundred Do...: "Day 9 of 12 Days of Christmas Goodies Grandma's Hundred Dollar Fudgefrom Grandma Hudgens (she was given this recipe by a friend's aun..."
12/12/10
"Quick and Awesome Chicken"
Ingredients:
8 boneless, skinless breast halves
1 C. brown sugar
1 pt. (2 Cups) cream
1 C. white Port wine
1 C. apple puree
Apple slices
Sliced toasted almonds
Directions:
Season the chicken with salt and pepper (I like a little celery salt, curry and nutmeg, too) Set to color gently in butter. Cover the pan with a lid and cook for 15 min. slowly. When cooked remove and place on a serving dish to keep warm. Add the sugar and port to the cooking pan and reduce by half. Add the cream and apple puree and reduce by half again. Decorate the chicken with quarters of peeled
apple which have been brushed with butter and glazed under the grill. Then strain the sauce over and sprinkle with the sliced roasted almonds.
If you like your chicken very well done and more flavorful, bake it very low in some of the sauce without the cream. I remove the chicken to warmed plates, add the cream to heat through and finish as above.
I usually serve this with potatoes mashed with cream cheese or sour cream and seasoned with garlic and chives.
We also like grated carrots cooked gently in chicken broth, parsley and some grated onion served with butter, salt and pepper with this.
8 boneless, skinless breast halves
1 C. brown sugar
1 pt. (2 Cups) cream
1 C. white Port wine
1 C. apple puree
Apple slices
Sliced toasted almonds
Directions:
Season the chicken with salt and pepper (I like a little celery salt, curry and nutmeg, too) Set to color gently in butter. Cover the pan with a lid and cook for 15 min. slowly. When cooked remove and place on a serving dish to keep warm. Add the sugar and port to the cooking pan and reduce by half. Add the cream and apple puree and reduce by half again. Decorate the chicken with quarters of peeled
apple which have been brushed with butter and glazed under the grill. Then strain the sauce over and sprinkle with the sliced roasted almonds.
If you like your chicken very well done and more flavorful, bake it very low in some of the sauce without the cream. I remove the chicken to warmed plates, add the cream to heat through and finish as above.
I usually serve this with potatoes mashed with cream cheese or sour cream and seasoned with garlic and chives.
We also like grated carrots cooked gently in chicken broth, parsley and some grated onion served with butter, salt and pepper with this.
12/9/10
KC in the Kitchen: Holiday Give-Away for the Little Ones
KC in the Kitchen: Holiday Give-Away for the Little Ones: "Who doesn't remember Green Eggs and Ham? Can you even believe this is the 50th anniversary of Green Eggs and Ham? Well, just in time for the..."
12/8/10
iPad Giveaway!!!!
"I asked my hubby for an iPad for Christmas and he said that it was too costly right now and so this is the perfect chance for me to get my the gift I wanted anyways! I would love to be your winner Mandy! Congrats to you on 3 years of blogging! You've came a long way BABY!!!
Congrats Mandy and thanks for this awesome Giveaway!"
Congrats Mandy and thanks for this awesome Giveaway!"
12/6/10
Delicious Dishes by Debbie: BIG CHRISTMAS GIVEAWAY!! A Butterball Indoor Elec...
Delicious Dishes by Debbie: BIG CHRISTMAS GIVEAWAY!! A Butterball Indoor Elec...: "Followers, I have great news!!! The Masterbuilt company has provided a Christmas Prize Package for you. It is a Delicious Indoor Turkey Fr..."
11/12/10
Hazzard In The Kitchen: Let's Talk Turkey!
Hazzard In The Kitchen: Let's Talk Turkey!: "Heyyy... Hazzard In The Kitchen Followers,I am just SO excited to tell you about our family cooking antics this past weekend. You see, w..."
11/9/10
Delicious Dishes by Debbie: Do you love Wine Country Cooking?? You'll love th...
Delicious Dishes by Debbie: Do you love Wine Country Cooking?? You'll love th...: "I just received Chef Michael Chiarello's BOTTEGA cookbook. It is a collection of Bold Italian Flavors from the Heart of California's Wine C..."
Cherry Cheesecake Verrines
Derived from the word French word ‘verre’, meaning glass, verrines are simply layered dishes served as small, semi-solid cordials. Americans might call them parfaits; the English might label them miniature trifles. These Cherry Cheesecake Verrines desserts were a huge hit with my family, and I hope they will be with yours! Have a Happy and blessed Thanksgiving!
Serves 4-6
1 tablespoon sugar
1/2 cup graham cracker crumbs
2 tablespoons melted butter
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1 cup heavy cream, very cold
16 ounces cherry Jam (warmed)
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners’ sugar and almond and beat until combined.
3.In another (chilled) bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed cherry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and garnish top with a cherry for a pretty presentation if desired.
5.If not eating right away, refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more.
7.If desired, you can substitute 2 cups of fresh fruit for the jam with good results.
Serves 4-6
1 tablespoon sugar
1/2 cup graham cracker crumbs
2 tablespoons melted butter
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1 cup heavy cream, very cold
16 ounces cherry Jam (warmed)
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners’ sugar and almond and beat until combined.
3.In another (chilled) bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed cherry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and garnish top with a cherry for a pretty presentation if desired.
5.If not eating right away, refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more.
7.If desired, you can substitute 2 cups of fresh fruit for the jam with good results.
10/22/10
Artichoke Pizza Bites
Please check out my last submitted recipe for a "Crunch Time" Appetizer for the RWoP recipe contest hosted by Philadelphia Cream Cheese--and Kraft!
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I bought some cans of artichokes because they were on sale and I had wanted to try to make some soup that a very sweet RWoP friend had made that looked so excellent. So I got to thinking of how I could use those extra cans of artichokes to enter a new recipe this week, and here is what I came up with. It turned out really wonderful and is so quick and easy too. Unfortunately I did not get a picture before they all got woofed down, but they looked really good to eat too!
Preparation time - 15 minutes.
Ingredients:
2 (14 oz.) cans of artichokes (packed in water, not oil)
Dash of garlic powder
2 cups of freshly grated Parmesan or Asiago cheese
8 ounces Philadelphia Whipped cream cheese, at room temperature
Large cheese grocery store made or takeout pizza, unsliced
Directions:
Begin by making the artichoke mixture.
Drain the artichokes from the can. Coarsely chop them.. Combine chopped chokes, garlic powder, Parmesan or Asiago cheese, and softened whipped cream cheese into a microwave proof dish. Microwave on high for a few minutes, pausing occasionally to stir, to ensure that this mixture gets heated through evenly, add freshly ground pepper and salt to taste. Set aside.
Take the large cheese pizza and use round cookie or biscuit cutters to cut out as many circles as possible, avoiding the crust. Transfer to a baking sheet. Top each round with the artichoke mixture and bake in a preheated 400° F oven for approximately 5 to 10 minutes or until properly heated through. If desired, garnish with parsley or cherry tomato halves and serve.
---------------------------------------------------------------------------
I bought some cans of artichokes because they were on sale and I had wanted to try to make some soup that a very sweet RWoP friend had made that looked so excellent. So I got to thinking of how I could use those extra cans of artichokes to enter a new recipe this week, and here is what I came up with. It turned out really wonderful and is so quick and easy too. Unfortunately I did not get a picture before they all got woofed down, but they looked really good to eat too!
Preparation time - 15 minutes.
Ingredients:
2 (14 oz.) cans of artichokes (packed in water, not oil)
Dash of garlic powder
2 cups of freshly grated Parmesan or Asiago cheese
8 ounces Philadelphia Whipped cream cheese, at room temperature
Large cheese grocery store made or takeout pizza, unsliced
Directions:
Begin by making the artichoke mixture.
Drain the artichokes from the can. Coarsely chop them.. Combine chopped chokes, garlic powder, Parmesan or Asiago cheese, and softened whipped cream cheese into a microwave proof dish. Microwave on high for a few minutes, pausing occasionally to stir, to ensure that this mixture gets heated through evenly, add freshly ground pepper and salt to taste. Set aside.
Take the large cheese pizza and use round cookie or biscuit cutters to cut out as many circles as possible, avoiding the crust. Transfer to a baking sheet. Top each round with the artichoke mixture and bake in a preheated 400° F oven for approximately 5 to 10 minutes or until properly heated through. If desired, garnish with parsley or cherry tomato halves and serve.
10/13/10
Strawberry Cheesecake Verrines di Amore
This was my International Dessert recipe that I had submitted to the RWoP recipe contest last week that I was the proudest of as it looked and tasted fabulous! You can see on the RWoP recipe website at: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/9079/1
Of love’ is an English equivalent of the Italian word, 'di Amore'. Together, they're pronounced 'dee ah-MOH-reh'. You’ll notice that’s the wording on the cute little glass ‘verrine’ that I chose to use to showcase my recipe. Derived from the word French word ‘verre’, meaning glass, verrines are simply layered dishes served as small, semi-solid cordials. Americans might call them parfaits; the English might label them miniature trifles. Prepared hot, warm or cold, as a savory precursor to a meal or as a dessert, a verrine's only real rule seems to be that its layers remain visibly and beautifully distinct. Marrying two international words together for the recipe title seemed perfect and was a good way to show my love of two European countries. My Strawberry Cheesecake Verrines di Amore dessert was a huge hit with my family, and I hope they will be with yours!
•1 tbsp. of sugar
•1/2 cup(s) of graham cracker crumbs
•2 tbsp. of melted butter
•12 ounce(s) of Philadelphia cream cheese, room temperature
•1/2 cup(s) of sour cream
•2/3 cup(s) of confectioners sugar, sifted
•2 tsp. of Amaretto (Non-Alcoholic: Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)
•1 cup(s) of heavy cream
•16 ounce(s) of ounces strawberry Jam (warmed
•6 Fresh strawberries for garnish
Steps:
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners sugar and Amaretto (or almond extract) and beat until combined.
3.In another bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed strawberry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and top with fresh strawberries.
5.Refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more. If desired, you can substitute 2 cups of fresh fruit for the jam with good results
Of love’ is an English equivalent of the Italian word, 'di Amore'. Together, they're pronounced 'dee ah-MOH-reh'. You’ll notice that’s the wording on the cute little glass ‘verrine’ that I chose to use to showcase my recipe. Derived from the word French word ‘verre’, meaning glass, verrines are simply layered dishes served as small, semi-solid cordials. Americans might call them parfaits; the English might label them miniature trifles. Prepared hot, warm or cold, as a savory precursor to a meal or as a dessert, a verrine's only real rule seems to be that its layers remain visibly and beautifully distinct. Marrying two international words together for the recipe title seemed perfect and was a good way to show my love of two European countries. My Strawberry Cheesecake Verrines di Amore dessert was a huge hit with my family, and I hope they will be with yours!
•1 tbsp. of sugar
•1/2 cup(s) of graham cracker crumbs
•2 tbsp. of melted butter
•12 ounce(s) of Philadelphia cream cheese, room temperature
•1/2 cup(s) of sour cream
•2/3 cup(s) of confectioners sugar, sifted
•2 tsp. of Amaretto (Non-Alcoholic: Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)
•1 cup(s) of heavy cream
•16 ounce(s) of ounces strawberry Jam (warmed
•6 Fresh strawberries for garnish
Steps:
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners sugar and Amaretto (or almond extract) and beat until combined.
3.In another bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed strawberry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and top with fresh strawberries.
5.Refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more. If desired, you can substitute 2 cups of fresh fruit for the jam with good results
9/21/10
Butternut Squash Risotto
This side dish will definitely impress your most revered dinner guests. Many cooks believe that risotto is basically high-maintenance, requiring constant attention. I beg to differ and can leave it absorbing hot stock, ladlefuls at a time, and with a quick glance and stir here and there. Just make sure that there is always a teensy-weensy bit of liquid left before you add another batch of stock—and make sure that the stock is hot because you’ll want to ensure continuous cooking. Just know that cool or room temperature stock messes up this process. Also, you can leave out the saffron if you don’t have any. However, it does add nice color and some added flavor that is hard to describe.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 35 minutes
Servings: 10
1 butternut squash (2 pounds)
2 tbsp. of olive oil
6 cup(s) of chicken stock
6 tbsp. of (3/4 stick) unsalted butter
1/2 cup(s) of minced shallots (2 large)
1 1/2 cup(s) of Arborio rice (10 ounces)
1/2 cup(s) of dry white wine
1 tsp. of saffron threads
1 cup(s) of freshly grated Parmesan
4 ounce(s) of Philadelphia Cream Cheese, softened and cut into little cubes
Steps
Preheat the oven to 400 degrees F. Slice the butternut squash in half and remove the seeds. Smear olive oil on the cut-side of squash and sprinkle with salt and pepper. Place cut-side down on a sheet pan and roast for 30-40 minutes, until very tender and easily pierced with a butter knife. Cool. Once cool enough to handle, scoop the flesh from the skin and set aside
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron and add kosher salt and freshly ground black pepper to taste. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente (fully cooked but still retains a slight chew in the center), about 30 minutes total.
Off the heat, add the roasted squash, Parmesan, and the softened cream cheese cubes. Mix well and serve garnished with chopped fresh flat-leaved parsley, in a cute pumpkin shell, if you really “wow” your friends or family!
9/12/10
Mocha Choco-latte Dessert
Here is my latest recipe entry for the Real Women of Philadelphia, second phase, recipe contest. This week is "Crunch Time" dessert week. Here are the rules for this week:
Time Crunch: Total time to prepare and cook recipe is 30 minutes or less. Recipe calls for no more than five ingredients including the cream cheese and can be prepared in two to three easy steps.
It is hard to come up with something that has not been done before as this contest has been going on for some time now. Hopefully this one will catch the judges eyes and give me the win that I have been hoping for!
Won't you give it a try and post a comment and let me know what you truly think. :-)
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My granddaughters came home, for the weekend, from college for the first time today and I wanted to surprise them with a special treat. I worked all day and needed to figure out something that I could put together very quickly. I made these cute little desserts for them and their friends that came over tonight too. They all enjoyed them very much and gave me an top-honors on this new recipe, so I hope you’ll want to give them a try and see if you agree with high marks for me.
Prep time: 10 minutes | Total time: 10 minutes | Servings:
8 ounce(s) of whipping cream
1 tsp. of dry coffee crystals
2 ounce(s) of Philadelphia cream cheese, softened
1/2 cup(s) of milk chocolate hot fudge dessert topping
1 pkg (6 )Chocolate Dessert Shells (you’ll find these either in the grocery bakery section or by the fruits with the shortcake dessert shells)
Steps:
Place whipping cream and dry coffee crystals in mixing bowl and use whisk until coffee is dissolved into cream.
Add the softened cream cheese and whip with mixer until soft peaks develop. Add the ½ cup of milk chocolate hot fudge dessert topping and fold into whipped cream mixture until well blended and set aside.
Place the chocolate dessert shells into serving plates or into clear glass serving bowls. Either spoon or pipe the mocha choco-late mixture into the indentation in the middle of the shells. If desired, garnish with grated bittersweet chocolate for that crowning touch!
http://www.realwomenofphiladelphia.com/user_recipe/view/10736/8330/1
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