Thursday, March 1, 2012

Mint Chocolate Chip Coffee Cake

Alright!  I will admit that the green glaze might be a little much, but I have a good reason!  This is the perfect breakfast to have St Patrick's Day morning!  I think the kids will love to eat green glaze!  Well alright, my 13 year old didn't think it was all that cool, but my 3 year old loved it!  You could just leave out the green food coloring if its a little too weird for you.

Mint Chocolate Chip Coffee Cake
adapted from my mom's coffee cake (recipe will be posted at a later date!)

3 cups Bisquick (plus extra for rolling out dough)
1 egg
1/3 cup milk
1/3 cup cooled brewed coffee*
* If you don't drink coffee or would prefer not to put it in the mix you could use 2/3 cup of milk.
1/3 cup mini chocolate chips
3 tablespoons melted butter, cooled
1 cup powdered sugar
1-3 tablespoons milk
1/8 teaspoon mint extract
5-6 drops green food coloring

1. Preheat oven to 375 degrees.

2. In a large bowl combine Bisquick, egg, milk and coffee until combined.  Sprinkle Bisquick on a flat rolling surface and turn dough onto Bisquick.  Kneed dough for a minute or two until it is no longer really sticky.  Roll out dough to about 1/2" thickness.
3. Brush melted butter over rolled out dough.  Sprinkle with mini chocolate chips.  Using a rolling pin, lightly roll over the chocolate chips to press them into the dough.  Be gentle!
4. Starting at one end, roll dough into a long log and place on an ungreased cookie sheet.  Using kitchen scissors, cut slits in the log.  Do not cut all the way through the log, just about half way.
5. Bake coffee cake 25-30 minutes, or until middle is cooked completely and top is brown lightly.

6. While cake is baking combine glaze ingredients in a small bowl, adding 1 tablespoon of milk at a time until desired consistency is reached.

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