How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Chocolate-Coffee Ribbons

Unsweetened chocolate and coffee powder add bands of color and flavor to these sophisticated treats.

3.0 by 6 people
Rate me!
  • Yields: about 48 cookies
  • Prep: 50 mins
  • Chill: 1 hour + 1 hour
  • Bake: 8 mins 375°F

Chocolate-Coffee Ribbons



  1. In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, Makes about 2-1/2 cups of dough.
  2. Divide dough into thirds. Knead coffee powder into one portion of the dough. Stir chocolate into one portion of the dough (knead if necessary). Leave remaining portion plain. Divide each dough portion in half. Cover and chill about 1 hour or until easy to handle.
  3. On waxed paper, roll one portion of the chocolate dough into an 8x6-inch rectangle (keep remaining dough chilled); place waxed paper with dough rectangle on a cookie sheet, dough side up. On another sheet of waxed paper, roll one portion of the plain dough into an 8x6-inch rectangle. Invert plain dough onto chocolate dough; peel off waxed paper. On same piece of waxed paper, roll one portion of the coffee dough into an 8x6-inch rectangle. Invert coffee dough onto plain dough; peel off waxed paper. Repeat with remaining chocolate, plain, and coffee doughs to form a six-layer stack. Press together lightly. Wrap stack in plastic wrap. Chill for 1 hour.
  4. Preheat oven to 375 degrees F. Trim edges of the dough stack. Cut dough stack in half lengthwise, forming two rectangles. Cut each rectangle crosswise into 1/4-inch-thick slices. Arrange slices, cut sides down, 2 inches apart on an ungreased cookie sheet. Bake about 8 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 48 cookies.

From the Test Kitchen

To Bake Ahead:

Prepare, bake, and cool cookies as directed. Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. Used chilled dough directly form the refrigerator. For frozen dough, thaw overnight in the refrigerator and then use.



Loading... Please wait...