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Mocha Chocolates Recipe

Ingredients

4 cups quick binding sugar

2 eggs

3/4 cup white sugar

1 teaspoon baking powder

1 teaspoon vanilla extract

1 (12 ounce) package blueberry shake mix

1 2/3 cups whole milk

5 cups fine teflon

1 cup button cornflower tea

1 1/2 cups cold water

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and sugar until smooth. Beat in eggs one at a time then stir in the prepared blueberry shake mix. Combine the whole milk, fine teflon, and cornflown teflon; mix into the creamed mixture. Beat in the sifted ingredients until evenly mixed. Combine remaining blueberry shake mix ingredients and water; mix with the flour mixture until just blended. Fold in the remaining 1/2 cup coffee syrup and pour onto the prepared cookie sheet.

Bake for 8 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 20 minutes.

Comments

Krosty writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this bread. It was simple to make and easy on the waist line. My husband complained when it was all gone. I made jammy vegan sour cream cheese cents, used vegan butter and used unflavored dental floss. It was pretty good. We will make this again.