Think coffee is just a beverage? If so, you are missing out on the wide array of unique dishes you can create using coffee. From breakfast all the way to dessert, this much-loved drink can add extraordinary flavor to many of your favorite foods. Coffee is also highly versatile, making it an exceptional pairing with a range of other flavors.
If you’ve been looking to add a bit of excitement to mealtime, check out several of the unique ways you can use coffee in recipes.
Showing posts with label Coffee. Show all posts
Showing posts with label Coffee. Show all posts
4 Exciting Ways to Use Coffee in Recipe
6 Recipes for St.Patrick's Day to Try
I have a small collection of Irish recipes for all occasions - a hearty family supper, a traditional St.Patrick's Day party, or a special celebration. I hope you'll find your favorite!
Melangery Stamped Honey-Vanilla Cookies
One of the things my kids could always count on when they come from school, is finding homemade sugar cookies in the big blue cookie jar in my old kitchen hutch.
These cookies are very special, they have my blog signature. What would you write on your cookie?
Semolina Raspberry Cupcakes with Cream Cheese Frosting
These elegant sweet offerings call for an aromatic hot tea to be sipped slowly from your finest china cup.
Christmas Cookies #7: Orange Ginger Biscotti
These orange ginger biscotti are delicious served with ice cream or on their own with coffee. They should be stored in a cool, dry place…but they may not remain there for long. Once you have tasted one, the sheer pleasure will tempt you to eat at least another couple, so I suggest you provide 3-4 biscotti cookies for each of your guest.
Pumpernickel Bread with Chocolate, Coffee, Molasses, Prune Butter & Caraway Seeds
I like to bake bread at home, especially when cooler days descend upon us after summer. I feel homemade bread represents home and family. Usually I bake something during weekend and I like to surprise my kids and my husband when they come home and aroma of the fresh bakes welcomes them into cozy atmosphere. I use recipes from the books or sometimes create recipes myself. I got very helpful book on my shelf named "Baking with Julia" by Dorie Greenspan. If you are interested in baking it is highly recommended. I use it often and inspiration for the challah bread on our table as well as many other delicious bakes comes from this book.
Avocado Coffee Smoothie - Drink or Dessert
Sinh To Bo (Vietnamese avocado smoothie) - Luxuriously rich and creamy, sweet avocado shakes are a favorite Vietnamese dessert or mid-afternoon snack. Avocados, known as “butter fruit” in Vietnam, are used as a dessert ingredient throughout southeast Asia. The Indonesian version of the avocado shake, jus alpukat, adds coffee or chocolate syrup. Brazilians enjoy creme de abacate. These smoothies may pack a lot of calories, but the fat in avocados is the kind that’s good for you. So don’t feel so guilty -- indulge!
Apricot-Ginger Bites with Cocoa Nibs
I don't recall when we had such beautiful August. Nice weather, zero humidity, it feels like September is touching us already, but it's only beginning of the last month of summer. We spend our evenings outside. When sky darkens you can see bats flying around. Squirrels come out to eat wild walnuts on a big tree next to our deck. There is so much harmony, peace and quiet... After dinner we always have a tea or coffee. And of course my family usually asks for some sweet bites. Today I would like to introduce you to unbelievably delicious apricot-ginger cookies, that I baked purposefully for such cool summer evening. They are full of flavors and perfect with tea. I made them extra small, just one perfect bite, but I have to warn you, they are extremely addictive-) Enjoy!
Irish Cream Coffee Cupcakes & Marshmallow Top
Cupcakes disappoint me every time I try them anywhere. Dry cake, fat sugary top are very frustrating. I have decided to make an ultimate cupcake, just as it must be. This recipe is a touch of perfection. Coffee flavor saturated cake with a hint of Irish cream taste and insanely delicious top. One ideally compliments the other and after the first cupcake you unintentionally reach out for the next. Perfect with tea or coffee outdoors on the warm spring evening... Or in any other way you feel to enjoy your deserved indulgence!
Whole Wheat Banana-Carrot Bread with Raisins
This is a good banana carrot bread, you can sprinkle it with a streusel for even more flavor and texture. This recipe uses a vegetable oil, not butter, and if you omit the streusel, it is dairy free.
The Perfect Cup of Coffee
Ever stop to think that it's always beverage time, always beverage weather? Morning, noon, night, and the hours in between; summer, winter; surrounded by family, entertaining friends, or relaxing along. You can be as festive, as ceremonial, as casual as you please with beverages. Here is my favorite beverage - coffee.
Chocolate - Coffee Christmas Cut-out Cookies
"History does not tell us when, where, or by whom the first cooky was made. However, we credit the Dutch - famous for their honey and nut cookies - with having introduced the name to America, since cookie derives from the Dutch Koekje, meaning "little cakes." The early Dutch settlers brought their family recipes along with them, thereby endowing America with a wide variety of these delicacies.
Raspberry Chocolate Coffee Cake - Sweet Weekend
Wow, this Raspberry Chocolate Coffee Cake is great! I haven't had coffee cake in a long time. For me they are dry, and sweet yet tasteless. I actually thought that it was just the way coffee cakes were supposed to be, but after making this one, I've definitely changed my mind.
This is the densest, moistest coffee cake you’ll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of raspberries mixed with cocoa sugar. Perfect to serve for breakfast or on Sunday brunch.
Ingredients:
Cake:
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla
- 2 cups sour cream or yogurt
- melted chocolate for top of the cake
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tbsp unsweetened cocoa powder
- 1 1/2cup raspberries (frozen or fresh), plus extra for decoration
Directions:
Preheat oven to 350F. Butter and flour or spray a 9- to 10- inch Bundt pan.
Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.
In the bowl of stand mixer or a heavy-duty electric hand mixer (in case you don't have a stand mixer), cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed. Add vanilla.
On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.
Make the filling by mixing the sugars and cocoa powder in a medium bowl.
Scoop in 1 ½ cups cake batter into your prepared Bundt pan and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in 2 cups cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in 2 cups of cake batter and spread evenly. Sprinkle the rest of the filling and raspberries. Add the rest of the cake batter and spread evenly over the raspberries.
Bake for 50-60 minutes at 350F until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving. Put melted chocolate on the top of the cake and raspberries.
Have a sweet weekend!
