So a month in ecuador just dissapeared in a blink of an eye. What a shame. I need at least another year to just scratch the surface of this wonderfull, fascinating country.
This place is magical. As close to heaven as you will get to here on earth.
Tuesday 3 December 2013
My time in Ecuador came to a halt all too soon. I am back in my home country. For at least 6 months. See THEY lost one of my documents, as it goes here to re apply and re issue the document will take 7 months. So with a heavy heart I am back. They say your home is where your heart is. My heart and my home is Ecuador.
Ohh for anyone who might be looking for a good deal on rentals in Cuenca, I found a cool site.
http://300dollarcuencarentals.blogspot.com/
They got good houses in Cuenca and can also find you something to your liking.
Ohh for anyone who might be looking for a good deal on rentals in Cuenca, I found a cool site.
http://300dollarcuencarentals.blogspot.com/
They got good houses in Cuenca and can also find you something to your liking.
Monday 25 November 2013
My time in this absolutely magical place is over. What a blast. This month that i spend here flew by in a flash. There is still so much to see and do. It feel like i have not even scratch the surface yet. I need at least another year here. Tome this is as close to heaven as you can get. Photos to follow.
Friday 15 November 2013
So what i learned so far from Ecuador.
The people are friendly
The country is beautiful and diverse.
Things are cheap if you want to live like the locals. And that is not a bad thing at all btw.
Busses are ridiculously cheap and go anywhere.
Streetfood are cheap and nice.
If you forget sunscreen in the morning, you pay the price in the afternoon.
The people are friendly
The country is beautiful and diverse.
Things are cheap if you want to live like the locals. And that is not a bad thing at all btw.
Busses are ridiculously cheap and go anywhere.
Streetfood are cheap and nice.
If you forget sunscreen in the morning, you pay the price in the afternoon.
15 days in Ecuador and loving it to bits. This is what life is supposed to be. Currently in Canoa and loving it.
Banos was also something special and i would not mind living there at all. Riobamba was ok Puyo was also awesome. Cuenca was a disappointment and a drag. Will not go back there. Next stop will be the Mindo rainforrest.
Banos was also something special and i would not mind living there at all. Riobamba was ok Puyo was also awesome. Cuenca was a disappointment and a drag. Will not go back there. Next stop will be the Mindo rainforrest.
Saturday 12 October 2013
In ecuador soon
Things are moving along. Will be in ecuador from 29 Oct? If all goes according to plan i will be the proud owner of my own farm by the end of the year
Thursday 3 October 2013
Dealing with governments teach you a very humble trait , patience. It does not matter if you got heaps or nothing. By the time you done and got your residency you will have more than you started off with.
A good thing as you need it. This is not your average western country. Here life come 1 st work is a annoying inconvenience.
Life is good. Life is slow and it still have real meaning. I love it.
A good thing as you need it. This is not your average western country. Here life come 1 st work is a annoying inconvenience.
Life is good. Life is slow and it still have real meaning. I love it.
Thursday 26 September 2013
The Ecuador housing market is a sort of controlled chaos. It do not follow normal western rules.
There is no real upmarket sections and middle class sections.it seem what is most is what goes. It seems that it is par for the course to find a shack in between 3 story houses. And it is normal to find that your neighbor got a goat a pig and a few chickens in the back yard.
I absolutely love this. It is heaven.
Wanna buy a property? Think you gonna find it on a web site, or even at an agent? Think again. From talking to locals it seems less than 20% of local property is advertised. Here if you want a good deal it is walking the streets, asking around and that way you will find what you looking for.
If you wanna rent a good place to start is http://300dollarcuencarentals.blogspot.com/ you will find good places to rent in Cuenca.
Again it seems there is no centralized place for Ecuador.
So I am off to deal with more paperwork. It never stop it seems. The time here in Namibia is getting less. I will miss this beatifull country in deed.
There is no real upmarket sections and middle class sections.it seem what is most is what goes. It seems that it is par for the course to find a shack in between 3 story houses. And it is normal to find that your neighbor got a goat a pig and a few chickens in the back yard.
I absolutely love this. It is heaven.
Wanna buy a property? Think you gonna find it on a web site, or even at an agent? Think again. From talking to locals it seems less than 20% of local property is advertised. Here if you want a good deal it is walking the streets, asking around and that way you will find what you looking for.
If you wanna rent a good place to start is http://300dollarcuencarentals.blogspot.com/ you will find good places to rent in Cuenca.
Again it seems there is no centralized place for Ecuador.
So I am off to deal with more paperwork. It never stop it seems. The time here in Namibia is getting less. I will miss this beatifull country in deed.
Sunday 22 September 2013
Wednesday 4 September 2013
Ohh hell
I can't wait that long lets go big.
Here we go my whole recipe book all off these are tried and tested.
101 Coffee Receipies
what ever we can get coffee into we did it.
Now go get the coffee and lets start.
Girls and Guys this book is for everyone. Not just pro's.
See we not gonna do the normal, 10 Ml or 1/4 ounce thing.
We gonna do it my way. All the measurements will be cup, teaspoon, est so
chill.
Now something that is near and dear to my heart. I was always depressed when baking and cooking cause I know my food taste great and it was made with passion and love. I just never could make it look so professional and 100% artsy as the photo's. So there will be no, nada, 0 photo's here. It is up to you to decide how it will look and it WILL be perfect.
Deserts
Well no recipe book about coffee will be complete if it does not include
Tiramisu:
Ingredients
1 cup strong coffee espresso if you have.
3 table spoons of coffee liquere
2 teaspoons of vanilla extract
1 cup Mascarpone cheese
3/4 cup heavy cream
6 tablespoons of icing sugar
1 packet of lady fingers biscuits
Directions:
1. Whip cream and 4 TBS sugar to almost stiff peaks. Set aside.
2. Mix mascarpone cheese with Marsala wine, vanilla and a bit of Kahlua to taste. Whisk till medium soft peaks.
3. Fold mascarpone mixture with most of the sweetened whipped cream...leaving a bit for decoration.
4. Combine coffee plus 2 TBS powdered sugar and a bit of Kahlua...to taste.
5. Dip savoiardi biscuits in coffee mixture and place in pan...breaking biscuits to fit.
6. Add a portion of the mascarpone cream mixture and level out. Repeat layer once more or two more times if doing a 3 layer cake. You can sprinkle some cocoa/shaved chocolate between the layers, if you like.
7. Refrigirate for a couple hours
Coffee granita
Ingredients
2 cups strong, hot espresso coffee
1/2 cup caster sugar
To serve
1 cup double cream
1 vanilla pod, split lengthway, seeds scraped out
1 tbsp icing sugar
Preparation method
Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer.
Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool.
Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer
Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed.
Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency.
Serve the granita in pre-chilled glasses with the whipped cream mixture
Figs poached in coffee with vanilla mascarpone cream
Ingredients
For the figs
1 cup strong coffee
1/2 cup coffee liqueur
1/3 cup brown sugar
3 figs
1 tsp rice flour, or ground rice
For the vanilla mascarpone cream
1 vanilla pod, seeds scraped out, or 1 tsp vanilla essence
1 tbsp icing sugar
1/2 cup mascarpone
1/2 cup double cream, whipped until stiff peaks form when the whisk is removed
Preparation method
For the figs, bring the coffee, coffee liqueur and sugar to the boil in a pan, then reduce the heat to a simmer, add the figs and poach for 2-3 minutes, or until tender. Remove the figs with a slotted spoon and set aside to cool. Once cool, cut the figs in half.
Add the rice flour to the coffee mixture, stir well and set aside to cool. When cool, chill in the fridge for 20-30 minutes.
For the vanilla mascarpone cream, fold the vanilla seeds and icing sugar into the mascarpone. Fold the whipped cream into the mascarpone mixture.
To serve, place a chefs' ring into the centre of a serving plate. Spoon half of the mascarpone cream into a chefs' ring, then carefully remove the ring. Repeat the process with the remaining mascarpone mixture on a second plate. Arrange three poached fig halves on each plate. Drizzle the chilled coffee sauce around the edge of each plate.
Caramel Fudge Truffles
Ingredients:
2 cups Sweetened Condensed Milk
2 tablespoons unsweetened cocoa powder
2 teaspoons Instant Coffee Crystals
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkles
Directions:
COAT plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.
PLACE pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36 small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.
To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately.
Baked goodies
Almond Rhubarb Coffee Cake
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Banana Coffee Cake with Pecans
1 cup superfine sugar
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 cup mashed ripe banana
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Topping:
1 cup chopped pecans
3 tablespoons brown sugar, or more to taste
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Beetroot chocolate cake
Ingredients
1 cup butter, plus extra for greasing
1 cup cooked and peeled beetroot
1 cup dark chocolate (70% cocoa solids)
4 tbsp hot espresso
1/2 cup plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 free-range eggs, separated
3/4 cup golden caster sugar
crème fraîche or double cream, to serve
Preparation method
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
Blend the beetroot in a food processor to a rough purée.
Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
Hazelnut meringue with coffee and hazelnut praline cream
For the hazelnut meringue
4 free-range egg whites
1/2 cup caster sugar
1/2 cup shelled roasted hazelnuts, chopped
For the coffee and praline cream
1 cup caster sugar
1/2 cup shelled hazelnuts
2 cups double cream
1 vanilla pod, seeds removed
2 table spoons coffee
4 table spoons icing sugar, sieved
For the toffee sauce
2 cups double cream
4/3 cup demerara sugar
4/3 cup butter
1 tbsp golden syrup
1 tbsp black treacle
Preparation method
For the meringue, preheat the oven to 100C/200F/Gas ½. Line two baking trays with baking parchment.
Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed. Gradually add the sugar and continue to whisk until stiff and glossy. Fold through the roasted chopped hazelnuts.
Spoon the mixture into a piping bag fitted with a small plain nozzle. Draw 18 x 7.5cm/3in diameter circles onto the baking parchment on the baking trays. Pipe the meringue in a spiral to fill each circle.
Transfer to the oven and cook for 20 minutes, then turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and allow to cool completely.
For the coffee and praline cream, put the sugar in a pan and heat. Cook until the sugar has melted and caramelised to a golden-brown colour.
Add the nuts to the caramel and swirl to combine and coat the nuts in caramel.
Pour the caramel and nut mixture into a well-greased, lined baking tray and leave to cool and set. Once set, remove the mixture and break up into small pieces.
Place the cream in a large mixing bowl and whisk until soft peaks form when the whisk is removed. Add the vanilla, coffee, icing sugar and nearly all of the praline, leaving a little for the top, and mix.
For the toffee sauce, pour the cream into a pan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
To serve, place a meringue disc onto each of six serving plates. Spread a little of the praline and cream mixture over them and then some sauce. Top with another meringue and the remaining cream and some sauce, and then finish with a third meringue. Garnish with the remaining praline and the remaining sauce.
Dark chocolate and coffee terrine with coffee crème anglaise
2 1/2 cupsdark chocolate, roughly chopped
2 1/2 cups double cream
8 free-range egg yolks
1/2 cup caster sugar
1/4 cup cold water
1/2 cup boudoir biscuits or sponge fingers
just shy of 1 cup chilled coffee
For the coffee crème anglaise
1 cup double cream
1 cup milk
2 table spoons roasted coffee beans
6 free-range egg yolks
1/4 cup caster sugar
40-50 chocolate-coated coffee beans
Preparation method
For the terrine, lightly grease a 1.5kg/3lb 4oz loaf tin with a little oil and line with cling film, pressing into the corners.
Place the chocolate into a heatproof bowl set over a pan of simmering water to melt (make sure the bottom of the bowl doesn't touch the water). Once melted, remove the bowl from the pan and stir in half of the double cream. Set aside.
Place a clean heatproof bowl over a pan of simmering water (again making sure the bottom of the bowl doesn't touch the water), add the egg yolks and sugar and whisk for 3-4 minutes, or until the mixture is pale and thickened.
Whisk the egg and sugar mixture into the chocolate until well combined, then whisk in the cold water.
Whisk the remaining double cream in a bowl until soft peaks form when the whisk is removed. Gently fold the whipped cream into the chocolate mixture until just combined.
Dip the boudoir biscuits or sponge fingers into a bowl of the chilled coffee, then arrange the soaked biscuits vertically along the sides of the prepared loaf tin. Make sure there are no gaps between each biscuit.
Spoon the chocolate mixture into the centre, then tap the tin lightly on the work surface to even out the mixture, ensuring the mixture goes into the corners. Cover with cling film and chill in the fridge for at least two hours, or until set.
For the coffee crème anglaise, place the double cream, milk and roasted coffee beans into a pan and bring to a simmer.
Whisk the egg yolks and sugar together in a bowl, then slowly pour in the warm cream mixture, whisking continuously until well combined. Pour the mixture back into a clean pan and cook over a low heat for 4-5 minutes, or until the mixture coats the back of a wooden spoon.
Pass the mixture through a fine sieve into a bowl and allow to cool slightly before chilling in the fridge for at least 30 minutes.
To serve, remove the terrine from the fridge 30 minutes before serving to allow it to soften slightly. Turn out from the tin onto a plate and remove the cling film. Using a hot knife, thickly slice the terrine and place a slice onto each serving plate. Spoon the chilled crème anglaise around the plate and decorate the plate with a few chocolate-coated coffee beans.
Mexican Chocolate Cake with Coffee Glaze
CAKE
2 cups sugar
1 3/4 cups All Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup All-Vegetable Shortening Or Butter
3/4 cup unsweetened cocoa powder
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
MOCHA GLAZE
1/2 cup light corn syrup
1 cup chocolate chips
2 tablespoons All-Vegetable Shortening Or Butter
1 teaspoon instant expresso powder
Or 1 teaspoon Instant Coffee Crystals
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
GARNISH
1/4 cup sliced almonds
CAKE
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.
WHISK together sugar, flour, cinnamon, baking soda and salt in large bowl.
COMBINE buttermilk, shortening and cocoa powder in a heavy saucepan over medium heat. Cook and stir until shortening melts. Pour over flour mixture. Whisk to combine. Blend in eggs and vanilla. Pour into prepared pan.
BAKE about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.
GLAZE
COMBINE glaze ingredients in small saucepan over low heat. Cook and stir until melted and smooth. Drizzle warm glaze over cooled cake. Sprinkle with sliced almonds. Serve.
Cafe Latte Whoopie Pies
Ingredients:
2 cups Chocolate Fudge Brownie Mix
1/3 cup Pure Vegetable Oil
2 large eggs
2 cups Vanilla Flavored Frosting
3/4 cup marshmallow creme
2 1/2 teaspoons Instant Coffee Crystals
2 teaspoons water
Directions:
HEAT oven to 350° F. Line cookie sheets with parchment paper.
COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
BEAT frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Dissolve coffee in water in small bowl. Stir into filling. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
Cinnamon Bread Pudding with Caramel Coffee Sauce
Ingredients:
8 slices cinnamon swirl bread, cut into 3/4-inch pieces (6 cups)
1 teaspoon Instant Coffee Crystals
1 cup milk
4 large eggs
2 cups Sweetened Condensed Milk
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter, melted
3/4 teaspoon cinnamon
2 tablespoons sugar
Mocha Caramel Sauce
1 teaspoon Instant Coffee Crystals
2/3 cup whipping cream
1/4 cup dark brown sugar
2 tablespoons butter
Whipped cream
Directions:
HEAT oven to 325° F. Spread bread cubes in a single layer onto a sheet pan. Bake, stirring occasionally, just until cubes are dry, about 15 minutes. Remove cubes from pan; cool. Increase oven temperature to 350° F.
DISSOLVE coffee crystals in milk. Whisk eggs together adding coffee mixture, sweetened condensed milk, salt and vanilla in a large bowl. Stir in cooled bread cubes coating evenly with custard. Allow bread cubes to absorb custard for 20 minutes; stir. Coat an 8-inch baking dish with no-stick cooking spray. Place mixture into prepared baking dish. Drizzle with melted butter. Combine cinnamon and sugar; sprinkle over bread pudding. Bake until set, about 40 to 45 minutes or until knife inserted in center comes out clean.
For Sauce: DISSOLVE coffee crystals in heavy cream. Place into 1 quart saucepan with brown sugar and butter. Bring to a boil; reduce to simmer. Cook until thickened, about 10 minutes or until sauce coats back of a spoon. Serve bread pudding warm with Caramel Coffee Sauce and whipped cream, if desired.
Spicy Coffee Cookies
Ingredients:
2 teaspoons Instant Coffee Crystals
1 teaspoon hot water
1/2 cup All-Vegetable Shortening Or Butter
3/4 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup chocolate decorator bits
Directions:
DISSOLVE instant coffee in hot water.
Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
BAKE 6 to 8 minutes or until set. Cool on rack.
Coffee Toffee Tart
Ingredients:
TART SHELL
3/4 cup All-Vegetable Shortening, chilled
1/2 cup sugar
1/2 teaspoon vanilla extract
1 3/4 cups All Purpose Flour
FILLING
1 1/4 cups heavy cream, divided
1 tablespoon All-Vegetable Shortening
1 3/4 cup semi-sweet chocolate chips
1 cup cream cheese, softened
1 cup frozen whipped topping, thawed
4 teaspoons Instant Coffee Crystals
1 tablespoon cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided
Directions:
Heat oven to 350°F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
Combine shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
Transfer to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
Place a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
Heat 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
Reserve 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
Add remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
Stir in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
Cut tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.
Date-Dotted Peanut Fudge Tart
Ingredients:
2 tablespoons Instant Coffee Crystals
1/4 cup hot water
2 cups Chocolate Fudge Brownie Mix
3/4 cup Peanut Butter
1/3 cup Canola Oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pitted dates
1 cup heavy cream, well chilled
2 tablespoons firmly packed light brown sugar
1/4 cup chopped salted peanuts
Directions:
Heat oven to 325°F. Spray 9- or 10-inch springform pan with baking spray. Dissolve coffee crystals in hot water in large bowl, stirring until blended. Add brownie mix, 1/2 cup peanut butter, oil, vanilla and eggs, mixing with heavy spoon or spatula just until well blended. Add dates, stirring until evenly distributed. Spoon into prepared pan.
Bake 45 to 50 minutes or until top is crusty but center is still soft. Remove to wire rack to cool until pan is comfortable to the touch. Remove sides of springform pan.
Whip cream, brown sugar and remaining 1/4 cup peanut butter in chilled bowl with chilled beaters until soft peaks form. Cut torte into wedges and serve warm or at room temperature with whipped cream mixture. Sprinkle lightly with chopped peanuts, if desired.
Double Chocolate Espresso Cupcakes
Ingredients:
FILLING
1/2 cup cream cheese, softened
4 tablespoons sugar
1 large egg yolk
1 1/2 tablespoons Coffee Crystals, dissolved in 2 tablespoons warm water
1/2 teaspoon almond extract
1 tablespoon All Purpose Flour
CUPCAKES
1 1/2 cups All Purpose Flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup Vegetable Oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
GLAZE
1/4 cup heavy cream
1/2 cup semi-sweet chocolate chips
1 tablespoon butter, softened
Directions:
Heat oven to 350°F. Line 18 muffin cups with paper baking cups.
For Filling: Beat cream cheese in medium bowl with, electric mixer on medium speed, until creamy. Add sugar, egg yolk, 1 1/2 teaspoons coffee mixture and almond flavoring. Beat well. Mix in flour gradually until blended.
For Cupcakes: Combine flour, cocoa, baking soda, baking powder and salt in large bowl. Beat sugar and oil in large bowl with, electric mixer on high speed, until creamy. Add eggs, one at a time. Blend in vanilla, buttermilk, remaining coffee mixture and flour mixture, scraping bowl frequently. Beat at medium speed 1 minute.
Divide batter using 2 2/3 cups to fill baking cups half full and reserving remaining 1 cup batter. Place 1 rounded teaspoon cream cheese filling into center of batter. Distribute remaining batter evenly into baking cups. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
For Glaze: Microwave cream in small microwave-safe bowl on HIGH for 30 to 45 seconds. Add chocolate stirring until melted and combined. Add butter and microwave 15 seconds. Continue stirring until smooth. Dip cupcake tops in glaze to coat evenly. Let stand 15 minutes or until set.
Mocha Cheesecake with Cranberry Sauce
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1/2 cup Coffee
1/4 cup butter
1 tablespoon vanilla extract
1 cup cream cheese, room temperature
1 3/4 cup Sweetened Condensed Milk
3 large eggs
2 cups cranberry sauce
Directions:
HEAT oven to 300°F. Coat 9-inch springform pan with no-stick cooking spray. Line bottom of pan with parchment paper.
MELT chocolate chips in small saucepan with coffee, butter and vanilla, stirring occasionally until smooth. Beat cream cheese in medium bowl with electric mixer until smooth. Add sweetened condensed milk, chocolate mixture and eggs. Beat until creamy.
POUR cheescake mixture into prepared pan. Place in large roasting pan with sides. Add 4 cups water to roasting pan.
BAKE 60 to 65 minutes or until filling is set. Cool. Cover with plastic wrap. Chill 8 hours before removing from pan. Drizzle warm cranberry sauce over each cake slice.
CRANBERRY SAUCE
PLACE whole cranberry sauce in microwave-safe bowl. Microwave on HIGH 2 minutes, stirring after 1 minute. Stir until melted.
Orange Mocha Latte Cheesecake
Ingredients:
CRUST
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter, melted
CHEESECAKE
1 cup cream cheese, softened
1/4 cup All Purpose Flour
1/2 cup sour cream
1 teaspoon vanilla extract
4 large eggs
1 3/4 cup Sweetened Condensed Milk
3 tablespoons Instant Coffee Crystals
1 tablespoon hot water
2 cups semi-sweet chocolate chips, divided
2 teaspoons grated fresh orange peel
1/4 cup Orange Marmalade
2 tablespoons butter, melted
Directions:
HEAT oven to 350°F. Coat bottom of 9-inch springform pan with no-stick cooking spray. Line with parchment paper. Stir together graham cracker crumbs, sugar and butter. Press into bottom of prepared springform pan. Bake 10 minutes.
BEAT cream cheese, flour, sour cream and vanilla in medium bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour in sweetened condensed milk. Beat until smooth. Divide in half.
DISSOLVE coffee crystals in hot water. Place 1 1/2 cup chocolate chips in small microwave-safe bowl. Microwave on HIGH 1 minute. Stir until smooth. Add dissolved coffee and melted chocolate to half of cheesecake mixture. Stir until blended. Pour into crust. Stir orange peel and marmalade into other half of cheesecake mixture. Pour over chocolate layer. Bake 60 to 65 minutes or until center is set. Cool completely.
COMBINE remaining 1/2 cup chocolate chips and butter in small microwave-safe bowl. Microwave on HIGH 45 seconds. Stir until smooth. Place melted chocolate into corner of small resealable plastic bag. Cut small corner off bag. Drizzle over cheesecake in a criss-cross design. Chill 3 hours before serving.
Coffee muffins
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup whole milk
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips
Preparation:
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips.
Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
Cappuccino muffins freeze well.
Black russian cake
Ingredients:
Cake:
1 package dark-chocolate cake mix
1 cup vegetable oil
1 package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
.
Topping:
1 cup confectioner's sugar, sifted
2 Tablespoons strong coffee
2 Tablespoons Kahlua
2 Tablespoons creme de cacao
Preparation:
Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.)
Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick.
Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.
Drinks
Brazilian Coffee
Ingredients:
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 3/4 cups Condensed Milk
5 cups water
1 1/3 cups strong brewed Coffee
Directions:
COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well.
SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm.
Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving.
Chocolate Mint Cappuccino
Ingredients:
1/2 cup milk
1 to 2 teaspoons peppermint flavored syrup
2 tablespoons Chocolate Flavored Syrup
1/4 cup hot, fresh strong brewed Coffee
Unsweetened cocoa powder or chocolate curls, for garnish
Directions:
POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.
POUR peppermint and chocolate syrups into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrups. Stir in hot coffee.
ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cocoa powder or garnish with chocolate curls. Serve immediately.
Cinnamon Spiced Iced Coffee
Ingredients:
3/4 cup ground Coffee
1 teaspoon ground cinnamon
3 cups cold water
1 3/4 cup Condensed Milk
Ice cubes
Directions:
STIR together ground coffee and cinnamon. Brew in coffeemaker using 3 cups cold water.
POUR sweetened condensed milk into 1 1/2-quart pitcher. Add hot brewed coffee, stirring until thoroughly blended.
POUR coffee mixture over ice in tall glasses or cafe mugs. Serve immediately.
Hot Pumpkin Pie Spiced Mocha
Ingredients:
2/3 cup hot half-n-half or milk
1 teaspoon coffee crystals
1 packet instant hot cocoa mix
1 teaspoon Pumpkin Pie Spice Coffee Creamer
Whipped cream
Cinnamon, for garnish
Directions:
COMBINE hot half-n-half or milk and instant coffee packet in a coffee cup, stirring until coffee is dissolved. Add cocoa packet and creamers. Stir until blended. Top with whipped cream. Sprinkle with cinnamon.
Mexican Cinnamon Coffee
Ingredients:
1 cup filter Coffee
2 to 3 teaspoons brown sugar
Cinnamon stick
Whipped cream
Directions:
POUR coffee into large mug. Add brown sugar.
STIR with cinnamon stick until sugar is dissolved. Top with whipped cream.
Spiced Cafe Mocha
Ingredients:
1 3/4 cup Sweetened Condensed Milk
1/4 cup unsweetened cocoa powder
3/4 teaspoon pumpkin pie spice, plus additional for garnish
1/4 teaspoon salt
3 cups brewed Coffee
2 cups milk
Whipped cream
Directions:
COMBINE sweetened condensed milk, cocoa, pumpkin pie spice and salt in large saucepan. Whisk until blended.
STIR in coffee and milk. Heat over medium heat until hot but do not boil. Serve garnished with whipped cream. Sprinkle with pumpkin pie spice.
Main courses
Red eye gravy
1 Bottle of your favorite BBQ sauce
1 cup brewed coffee
2 Tbsp Tabasco Sauce
1 Tbsp Fresh Ground Black Pepper
1 Tbsp Jack Daniels)
If brewing your coffee, put 3 times the amount of coffee grounds as normal, and only brew through about 4-6 ounces. If using espresso, pull 2-3 doubles. Mix all ingredients well. The BBQ sauce will thin. If sauce thins too much, have another bottle of sauce ready, and add enough to attain desired consistency. Apply to last 15 minutes of your BBQ.
Grilled pork chops with coffee gravy
Ingredients:
1/4 cup fine sea salt, plus more for seasoning pork
2 pounds pork chops, preferably center-cut
Freshly ground black pepper
Coffee Barbecue Sauce
Preparation:
Pour 1 quart of water into a deep container. Add the salt and stir until it is dissolved. Put the pork chops in the solution, submerging them completely and weighting them down with a plate if necessary. Refrigerate for at least 12 and no more than 24 hours.
Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop.
Season the chops with salt and pepper and put them on the grill over direct heat. Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside.
Coffee Risotto
Ingredients:
1 Tablespoon instant coffee powder
1/2 orange, shredded zest and juice
1/2 cup arborio rice
2 cups milk regular or low fat
2 drops vanilla extract
1/2 cup sugar
2 Tablespoons butter
3/4 cup heavy cream or nonfat equivalent
3 Tablespoons rum (optional)
Preparation:
Put the coffee and orange juice in a saucepan with 1/2 cup of water and bring to a boil. Remove from heat, add the rice and let soak for 5 minutes.
Return the pan to heat and add the milk and vanilla extract. Cook over low heat until rice is tender, but still slightly firm to the bite.
Remove from heat, add sugar, orange zest, butter, cream, and rum (if using); stir through gently and serve at once.
BBQ Coffee Sauce
Ingredients:
1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 Tablespoons Worcestershire sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
Preparation:
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Coffee Beef Stew
Ingredients
2 Lbs / 1 kilo. Beef Chuck, Cut Into small Cubes
1 Teaspoon Sugar
1/2 Teaspoon Peppercorns (Whole)
2 Tablespoons Fat (or Mix Of Fat & Butter), Heated Almost To Smoking
1/2 Teaspoon Paprika Dash Allspice Or Cloves 2 Cups Boiling Water, Or 1/2 water & strong leftover coffee or stock
2 big Carrots, Cut In 1/2 pieces
2 Potatoes, Cut In 1/2 pieces
1 Tablespoon Lemon Juice (Optional)
1 Each Turnip, Parsnip, Rutabaga, Cut In 1/2 pieces
1 Teaspoon Worcestershire Sauce
2 Celery Stalks, Cut In 1/2 pieces
1 Tablespoon Soy Sauce
1 Sprig Thyme, Fresh If Possible
1 Clove Garlic, Sliced
1 Handful Fresh Parsley
1 Medium Onion, Sliced In Half Moons
Dumplings: (Optional)
1-2 Bay Leaves
2 Cups Biscuit Mix
1 Tablespoon Salt, Seasoned Type
2/3 Cups Milk
Instructions
To season and flour the meat, put the beef and a little seasoned flour in a paper sack or plastic bag; shake until coated in batches, and the job is done! Continue with the recipe. There is one suggestion here, if you opt to cook this in a crockpot, rather than on the stovetop, take the time to brown the meat carefully for the reason cited in the next sentence. Brown meat on all sides in hot fat, turning often, letting a nice fond develop. Fond is the brown bits accumulated on the bottom of a crockpot during the browning process. Liquid is then added to "deglaze" the pan and form a concentrated flavoring. This step enhances formulation of a great complex, flavorful final product.
Add water (liquid of your choice, coffee water, stock, to measure 4 cups), lemon juice, Worchestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover, and simmer, do not boil, for two (2) hours stirring occasionally to keep the mix from sticking. Remove bay leaves, peppercorns and any other whole seasonings youve included. Add carrots and onions. If carrots are large, halve or quarter. Cubed potatoes may also be added. Cover and cook 30 minutes longer, or until vegetables are tender. Remove meat and veggies, thicken liquid for gravy, if desired. Garnish with some chopped parsley.
Gravy: Skim most of fat from stew liquid. For 3 cups liquid, put cup water in a shaker or mason jar with a top, add cup A.P. flour, shaking until smooth. Add the flour mixture slowly to the meat stock, stirring constantly until gravy bubbles all over. Cook about 5 minutes more, stirring often. Pour over meat and vegetables.
Black Bean and Coffee Chili
Ingredients for the chili:
Marinade:
4 cups strongly brewed coffee
4 chopped sundried tomatoes
3 cloves garlic minced
1 dried chili pepper (with or without seeds) if you are adventerous use more.
1/2 chopped red onion
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon cayenne pepper
dash of salt and pepper
Chili:
1 kilo of sirloin tips
1 cup flour
1 red onion
2 minced cloves garlic
2 chopped serrano chili peppers (with or without seeds)
1 medium chopped anaheim chili pepper (with or without seeds)
4 cups crushed tomatoes
4 cups black beans drained and lightly rinsed
1 tablespoon of olive oil
chopped cilantro and grated cheese for garnish
Marinate the sirloin tips in the coffee marinade in the refrigerator for two hours, stirring occasionally.
In a large pot, heat the olive oil and add the floured meat. Let the meat brown. While the meat is browning, add the onions, garlic and the anaheim chili pepper (this is a mild pepper). Saute the onions until they wilt.After the onions have wilted, add the marinade and all the other ingredients to the pot. Adjust the amount of chilis you put into the mixture. If you like spicy chili, add the seeds. If not, delete the seeds. Let the chili simmer on low for about 3 1/2 hours until the meat is tender and the chili is thick. If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken.
Garnish
Serve with a generous helping of grated cheese and chopped cilantro.
Coffee BBQ Rub on Meat
Steak
2 Tbsp ground Coffee
1 Tsp Cumin
2 Tsp Sea Salt
1 Tsp Coarsely Ground Black Pepper
1 Tsp Garlic flakes
1 Tsp Chilly flakes
Pork
2 Tbsp ground Coffee
1 Tbsp Brown Sugar
1 Tsp Cinammon
good pinch of cloves or about 2 ninely ground cloves
2 Tsp Sea Salt
1 Tsp Coarsely Ground Black Pepper
Alcoholic drinks
Cafe Brasileiro
• 1 1/2 oz. cachaca or a alternative if you do not have Cachaca any proper rum
• 1/2 oz. chocolate liqueur
• 2 1/2 oz. hot coffee
• 1/2 oz. simple syrup
• 2 oz. heavy cream
• seeds from one vanilla bean
Add the seeds from the vanilla bean to the heavy cream and shake until frothy in a cocktail shaker. Then stir the other ingredients into a clear mug and carefully pour the vanilla cream on top of the drink.
Smith & Wesson
Ingredients:
1 oz vodka
1 oz coffee liqueur
2 oz half and half
Club soda to fill
Preparation:
Pour the coffee liqueur, vodka and half and half into a highball glass filled with ice.
Fill with club soda.
Espresso Martini
Ingredients:
2 oz Cruzan Vanilla Rum
1 3/4 oz Kahlua coffee liqueur
1 1/2 oz strong coffee, chilled
Preparation:
Use chilled coffee, if the coffee's hot the ice in the shaker will melt almost instantly. Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a well-chilled cocktail glass.
Vienna Soother
Ingredients:
4 oz coffee
2 oz cream
1/4 oz chocolate syrup
1/4 tsp cinnamon
Preparation:
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into an old-fashioned glass.
Top with whipped cream and shaved chocolate.
I can't wait that long lets go big.
Here we go my whole recipe book all off these are tried and tested.
101 Coffee Receipies
what ever we can get coffee into we did it.
Now go get the coffee and lets start.
Girls and Guys this book is for everyone. Not just pro's.
See we not gonna do the normal, 10 Ml or 1/4 ounce thing.
We gonna do it my way. All the measurements will be cup, teaspoon, est so
chill.
Now something that is near and dear to my heart. I was always depressed when baking and cooking cause I know my food taste great and it was made with passion and love. I just never could make it look so professional and 100% artsy as the photo's. So there will be no, nada, 0 photo's here. It is up to you to decide how it will look and it WILL be perfect.
Deserts
Well no recipe book about coffee will be complete if it does not include
Tiramisu:
Ingredients
1 cup strong coffee espresso if you have.
3 table spoons of coffee liquere
2 teaspoons of vanilla extract
1 cup Mascarpone cheese
3/4 cup heavy cream
6 tablespoons of icing sugar
1 packet of lady fingers biscuits
Directions:
1. Whip cream and 4 TBS sugar to almost stiff peaks. Set aside.
2. Mix mascarpone cheese with Marsala wine, vanilla and a bit of Kahlua to taste. Whisk till medium soft peaks.
3. Fold mascarpone mixture with most of the sweetened whipped cream...leaving a bit for decoration.
4. Combine coffee plus 2 TBS powdered sugar and a bit of Kahlua...to taste.
5. Dip savoiardi biscuits in coffee mixture and place in pan...breaking biscuits to fit.
6. Add a portion of the mascarpone cream mixture and level out. Repeat layer once more or two more times if doing a 3 layer cake. You can sprinkle some cocoa/shaved chocolate between the layers, if you like.
7. Refrigirate for a couple hours
Coffee granita
Ingredients
2 cups strong, hot espresso coffee
1/2 cup caster sugar
To serve
1 cup double cream
1 vanilla pod, split lengthway, seeds scraped out
1 tbsp icing sugar
Preparation method
Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer.
Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool.
Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer
Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed.
Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency.
Serve the granita in pre-chilled glasses with the whipped cream mixture
Figs poached in coffee with vanilla mascarpone cream
Ingredients
For the figs
1 cup strong coffee
1/2 cup coffee liqueur
1/3 cup brown sugar
3 figs
1 tsp rice flour, or ground rice
For the vanilla mascarpone cream
1 vanilla pod, seeds scraped out, or 1 tsp vanilla essence
1 tbsp icing sugar
1/2 cup mascarpone
1/2 cup double cream, whipped until stiff peaks form when the whisk is removed
Preparation method
For the figs, bring the coffee, coffee liqueur and sugar to the boil in a pan, then reduce the heat to a simmer, add the figs and poach for 2-3 minutes, or until tender. Remove the figs with a slotted spoon and set aside to cool. Once cool, cut the figs in half.
Add the rice flour to the coffee mixture, stir well and set aside to cool. When cool, chill in the fridge for 20-30 minutes.
For the vanilla mascarpone cream, fold the vanilla seeds and icing sugar into the mascarpone. Fold the whipped cream into the mascarpone mixture.
To serve, place a chefs' ring into the centre of a serving plate. Spoon half of the mascarpone cream into a chefs' ring, then carefully remove the ring. Repeat the process with the remaining mascarpone mixture on a second plate. Arrange three poached fig halves on each plate. Drizzle the chilled coffee sauce around the edge of each plate.
Caramel Fudge Truffles
Ingredients:
2 cups Sweetened Condensed Milk
2 tablespoons unsweetened cocoa powder
2 teaspoons Instant Coffee Crystals
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkles
Directions:
COAT plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.
PLACE pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36 small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.
To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately.
Baked goodies
Almond Rhubarb Coffee Cake
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Banana Coffee Cake with Pecans
1 cup superfine sugar
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 cup mashed ripe banana
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Topping:
1 cup chopped pecans
3 tablespoons brown sugar, or more to taste
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Beetroot chocolate cake
Ingredients
1 cup butter, plus extra for greasing
1 cup cooked and peeled beetroot
1 cup dark chocolate (70% cocoa solids)
4 tbsp hot espresso
1/2 cup plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 free-range eggs, separated
3/4 cup golden caster sugar
crème fraîche or double cream, to serve
Preparation method
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
Blend the beetroot in a food processor to a rough purée.
Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
Hazelnut meringue with coffee and hazelnut praline cream
For the hazelnut meringue
4 free-range egg whites
1/2 cup caster sugar
1/2 cup shelled roasted hazelnuts, chopped
For the coffee and praline cream
1 cup caster sugar
1/2 cup shelled hazelnuts
2 cups double cream
1 vanilla pod, seeds removed
2 table spoons coffee
4 table spoons icing sugar, sieved
For the toffee sauce
2 cups double cream
4/3 cup demerara sugar
4/3 cup butter
1 tbsp golden syrup
1 tbsp black treacle
Preparation method
For the meringue, preheat the oven to 100C/200F/Gas ½. Line two baking trays with baking parchment.
Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed. Gradually add the sugar and continue to whisk until stiff and glossy. Fold through the roasted chopped hazelnuts.
Spoon the mixture into a piping bag fitted with a small plain nozzle. Draw 18 x 7.5cm/3in diameter circles onto the baking parchment on the baking trays. Pipe the meringue in a spiral to fill each circle.
Transfer to the oven and cook for 20 minutes, then turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and allow to cool completely.
For the coffee and praline cream, put the sugar in a pan and heat. Cook until the sugar has melted and caramelised to a golden-brown colour.
Add the nuts to the caramel and swirl to combine and coat the nuts in caramel.
Pour the caramel and nut mixture into a well-greased, lined baking tray and leave to cool and set. Once set, remove the mixture and break up into small pieces.
Place the cream in a large mixing bowl and whisk until soft peaks form when the whisk is removed. Add the vanilla, coffee, icing sugar and nearly all of the praline, leaving a little for the top, and mix.
For the toffee sauce, pour the cream into a pan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
To serve, place a meringue disc onto each of six serving plates. Spread a little of the praline and cream mixture over them and then some sauce. Top with another meringue and the remaining cream and some sauce, and then finish with a third meringue. Garnish with the remaining praline and the remaining sauce.
Dark chocolate and coffee terrine with coffee crème anglaise
2 1/2 cupsdark chocolate, roughly chopped
2 1/2 cups double cream
8 free-range egg yolks
1/2 cup caster sugar
1/4 cup cold water
1/2 cup boudoir biscuits or sponge fingers
just shy of 1 cup chilled coffee
For the coffee crème anglaise
1 cup double cream
1 cup milk
2 table spoons roasted coffee beans
6 free-range egg yolks
1/4 cup caster sugar
40-50 chocolate-coated coffee beans
Preparation method
For the terrine, lightly grease a 1.5kg/3lb 4oz loaf tin with a little oil and line with cling film, pressing into the corners.
Place the chocolate into a heatproof bowl set over a pan of simmering water to melt (make sure the bottom of the bowl doesn't touch the water). Once melted, remove the bowl from the pan and stir in half of the double cream. Set aside.
Place a clean heatproof bowl over a pan of simmering water (again making sure the bottom of the bowl doesn't touch the water), add the egg yolks and sugar and whisk for 3-4 minutes, or until the mixture is pale and thickened.
Whisk the egg and sugar mixture into the chocolate until well combined, then whisk in the cold water.
Whisk the remaining double cream in a bowl until soft peaks form when the whisk is removed. Gently fold the whipped cream into the chocolate mixture until just combined.
Dip the boudoir biscuits or sponge fingers into a bowl of the chilled coffee, then arrange the soaked biscuits vertically along the sides of the prepared loaf tin. Make sure there are no gaps between each biscuit.
Spoon the chocolate mixture into the centre, then tap the tin lightly on the work surface to even out the mixture, ensuring the mixture goes into the corners. Cover with cling film and chill in the fridge for at least two hours, or until set.
For the coffee crème anglaise, place the double cream, milk and roasted coffee beans into a pan and bring to a simmer.
Whisk the egg yolks and sugar together in a bowl, then slowly pour in the warm cream mixture, whisking continuously until well combined. Pour the mixture back into a clean pan and cook over a low heat for 4-5 minutes, or until the mixture coats the back of a wooden spoon.
Pass the mixture through a fine sieve into a bowl and allow to cool slightly before chilling in the fridge for at least 30 minutes.
To serve, remove the terrine from the fridge 30 minutes before serving to allow it to soften slightly. Turn out from the tin onto a plate and remove the cling film. Using a hot knife, thickly slice the terrine and place a slice onto each serving plate. Spoon the chilled crème anglaise around the plate and decorate the plate with a few chocolate-coated coffee beans.
Mexican Chocolate Cake with Coffee Glaze
CAKE
2 cups sugar
1 3/4 cups All Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup All-Vegetable Shortening Or Butter
3/4 cup unsweetened cocoa powder
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
MOCHA GLAZE
1/2 cup light corn syrup
1 cup chocolate chips
2 tablespoons All-Vegetable Shortening Or Butter
1 teaspoon instant expresso powder
Or 1 teaspoon Instant Coffee Crystals
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
GARNISH
1/4 cup sliced almonds
CAKE
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.
WHISK together sugar, flour, cinnamon, baking soda and salt in large bowl.
COMBINE buttermilk, shortening and cocoa powder in a heavy saucepan over medium heat. Cook and stir until shortening melts. Pour over flour mixture. Whisk to combine. Blend in eggs and vanilla. Pour into prepared pan.
BAKE about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.
GLAZE
COMBINE glaze ingredients in small saucepan over low heat. Cook and stir until melted and smooth. Drizzle warm glaze over cooled cake. Sprinkle with sliced almonds. Serve.
Cafe Latte Whoopie Pies
Ingredients:
2 cups Chocolate Fudge Brownie Mix
1/3 cup Pure Vegetable Oil
2 large eggs
2 cups Vanilla Flavored Frosting
3/4 cup marshmallow creme
2 1/2 teaspoons Instant Coffee Crystals
2 teaspoons water
Directions:
HEAT oven to 350° F. Line cookie sheets with parchment paper.
COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
BEAT frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Dissolve coffee in water in small bowl. Stir into filling. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
Cinnamon Bread Pudding with Caramel Coffee Sauce
Ingredients:
8 slices cinnamon swirl bread, cut into 3/4-inch pieces (6 cups)
1 teaspoon Instant Coffee Crystals
1 cup milk
4 large eggs
2 cups Sweetened Condensed Milk
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter, melted
3/4 teaspoon cinnamon
2 tablespoons sugar
Mocha Caramel Sauce
1 teaspoon Instant Coffee Crystals
2/3 cup whipping cream
1/4 cup dark brown sugar
2 tablespoons butter
Whipped cream
Directions:
HEAT oven to 325° F. Spread bread cubes in a single layer onto a sheet pan. Bake, stirring occasionally, just until cubes are dry, about 15 minutes. Remove cubes from pan; cool. Increase oven temperature to 350° F.
DISSOLVE coffee crystals in milk. Whisk eggs together adding coffee mixture, sweetened condensed milk, salt and vanilla in a large bowl. Stir in cooled bread cubes coating evenly with custard. Allow bread cubes to absorb custard for 20 minutes; stir. Coat an 8-inch baking dish with no-stick cooking spray. Place mixture into prepared baking dish. Drizzle with melted butter. Combine cinnamon and sugar; sprinkle over bread pudding. Bake until set, about 40 to 45 minutes or until knife inserted in center comes out clean.
For Sauce: DISSOLVE coffee crystals in heavy cream. Place into 1 quart saucepan with brown sugar and butter. Bring to a boil; reduce to simmer. Cook until thickened, about 10 minutes or until sauce coats back of a spoon. Serve bread pudding warm with Caramel Coffee Sauce and whipped cream, if desired.
Spicy Coffee Cookies
Ingredients:
2 teaspoons Instant Coffee Crystals
1 teaspoon hot water
1/2 cup All-Vegetable Shortening Or Butter
3/4 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup chocolate decorator bits
Directions:
DISSOLVE instant coffee in hot water.
Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
BAKE 6 to 8 minutes or until set. Cool on rack.
Coffee Toffee Tart
Ingredients:
TART SHELL
3/4 cup All-Vegetable Shortening, chilled
1/2 cup sugar
1/2 teaspoon vanilla extract
1 3/4 cups All Purpose Flour
FILLING
1 1/4 cups heavy cream, divided
1 tablespoon All-Vegetable Shortening
1 3/4 cup semi-sweet chocolate chips
1 cup cream cheese, softened
1 cup frozen whipped topping, thawed
4 teaspoons Instant Coffee Crystals
1 tablespoon cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided
Directions:
Heat oven to 350°F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
Combine shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
Transfer to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
Place a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
Heat 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
Reserve 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
Add remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
Stir in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
Cut tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.
Date-Dotted Peanut Fudge Tart
Ingredients:
2 tablespoons Instant Coffee Crystals
1/4 cup hot water
2 cups Chocolate Fudge Brownie Mix
3/4 cup Peanut Butter
1/3 cup Canola Oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pitted dates
1 cup heavy cream, well chilled
2 tablespoons firmly packed light brown sugar
1/4 cup chopped salted peanuts
Directions:
Heat oven to 325°F. Spray 9- or 10-inch springform pan with baking spray. Dissolve coffee crystals in hot water in large bowl, stirring until blended. Add brownie mix, 1/2 cup peanut butter, oil, vanilla and eggs, mixing with heavy spoon or spatula just until well blended. Add dates, stirring until evenly distributed. Spoon into prepared pan.
Bake 45 to 50 minutes or until top is crusty but center is still soft. Remove to wire rack to cool until pan is comfortable to the touch. Remove sides of springform pan.
Whip cream, brown sugar and remaining 1/4 cup peanut butter in chilled bowl with chilled beaters until soft peaks form. Cut torte into wedges and serve warm or at room temperature with whipped cream mixture. Sprinkle lightly with chopped peanuts, if desired.
Double Chocolate Espresso Cupcakes
Ingredients:
FILLING
1/2 cup cream cheese, softened
4 tablespoons sugar
1 large egg yolk
1 1/2 tablespoons Coffee Crystals, dissolved in 2 tablespoons warm water
1/2 teaspoon almond extract
1 tablespoon All Purpose Flour
CUPCAKES
1 1/2 cups All Purpose Flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup Vegetable Oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
GLAZE
1/4 cup heavy cream
1/2 cup semi-sweet chocolate chips
1 tablespoon butter, softened
Directions:
Heat oven to 350°F. Line 18 muffin cups with paper baking cups.
For Filling: Beat cream cheese in medium bowl with, electric mixer on medium speed, until creamy. Add sugar, egg yolk, 1 1/2 teaspoons coffee mixture and almond flavoring. Beat well. Mix in flour gradually until blended.
For Cupcakes: Combine flour, cocoa, baking soda, baking powder and salt in large bowl. Beat sugar and oil in large bowl with, electric mixer on high speed, until creamy. Add eggs, one at a time. Blend in vanilla, buttermilk, remaining coffee mixture and flour mixture, scraping bowl frequently. Beat at medium speed 1 minute.
Divide batter using 2 2/3 cups to fill baking cups half full and reserving remaining 1 cup batter. Place 1 rounded teaspoon cream cheese filling into center of batter. Distribute remaining batter evenly into baking cups. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
For Glaze: Microwave cream in small microwave-safe bowl on HIGH for 30 to 45 seconds. Add chocolate stirring until melted and combined. Add butter and microwave 15 seconds. Continue stirring until smooth. Dip cupcake tops in glaze to coat evenly. Let stand 15 minutes or until set.
Mocha Cheesecake with Cranberry Sauce
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1/2 cup Coffee
1/4 cup butter
1 tablespoon vanilla extract
1 cup cream cheese, room temperature
1 3/4 cup Sweetened Condensed Milk
3 large eggs
2 cups cranberry sauce
Directions:
HEAT oven to 300°F. Coat 9-inch springform pan with no-stick cooking spray. Line bottom of pan with parchment paper.
MELT chocolate chips in small saucepan with coffee, butter and vanilla, stirring occasionally until smooth. Beat cream cheese in medium bowl with electric mixer until smooth. Add sweetened condensed milk, chocolate mixture and eggs. Beat until creamy.
POUR cheescake mixture into prepared pan. Place in large roasting pan with sides. Add 4 cups water to roasting pan.
BAKE 60 to 65 minutes or until filling is set. Cool. Cover with plastic wrap. Chill 8 hours before removing from pan. Drizzle warm cranberry sauce over each cake slice.
CRANBERRY SAUCE
PLACE whole cranberry sauce in microwave-safe bowl. Microwave on HIGH 2 minutes, stirring after 1 minute. Stir until melted.
Orange Mocha Latte Cheesecake
Ingredients:
CRUST
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter, melted
CHEESECAKE
1 cup cream cheese, softened
1/4 cup All Purpose Flour
1/2 cup sour cream
1 teaspoon vanilla extract
4 large eggs
1 3/4 cup Sweetened Condensed Milk
3 tablespoons Instant Coffee Crystals
1 tablespoon hot water
2 cups semi-sweet chocolate chips, divided
2 teaspoons grated fresh orange peel
1/4 cup Orange Marmalade
2 tablespoons butter, melted
Directions:
HEAT oven to 350°F. Coat bottom of 9-inch springform pan with no-stick cooking spray. Line with parchment paper. Stir together graham cracker crumbs, sugar and butter. Press into bottom of prepared springform pan. Bake 10 minutes.
BEAT cream cheese, flour, sour cream and vanilla in medium bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour in sweetened condensed milk. Beat until smooth. Divide in half.
DISSOLVE coffee crystals in hot water. Place 1 1/2 cup chocolate chips in small microwave-safe bowl. Microwave on HIGH 1 minute. Stir until smooth. Add dissolved coffee and melted chocolate to half of cheesecake mixture. Stir until blended. Pour into crust. Stir orange peel and marmalade into other half of cheesecake mixture. Pour over chocolate layer. Bake 60 to 65 minutes or until center is set. Cool completely.
COMBINE remaining 1/2 cup chocolate chips and butter in small microwave-safe bowl. Microwave on HIGH 45 seconds. Stir until smooth. Place melted chocolate into corner of small resealable plastic bag. Cut small corner off bag. Drizzle over cheesecake in a criss-cross design. Chill 3 hours before serving.
Coffee muffins
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup whole milk
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips
Preparation:
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips.
Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
Cappuccino muffins freeze well.
Black russian cake
Ingredients:
Cake:
1 package dark-chocolate cake mix
1 cup vegetable oil
1 package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
.
Topping:
1 cup confectioner's sugar, sifted
2 Tablespoons strong coffee
2 Tablespoons Kahlua
2 Tablespoons creme de cacao
Preparation:
Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.)
Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick.
Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.
Drinks
Brazilian Coffee
Ingredients:
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 3/4 cups Condensed Milk
5 cups water
1 1/3 cups strong brewed Coffee
Directions:
COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well.
SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm.
Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving.
Chocolate Mint Cappuccino
Ingredients:
1/2 cup milk
1 to 2 teaspoons peppermint flavored syrup
2 tablespoons Chocolate Flavored Syrup
1/4 cup hot, fresh strong brewed Coffee
Unsweetened cocoa powder or chocolate curls, for garnish
Directions:
POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.
POUR peppermint and chocolate syrups into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrups. Stir in hot coffee.
ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cocoa powder or garnish with chocolate curls. Serve immediately.
Cinnamon Spiced Iced Coffee
Ingredients:
3/4 cup ground Coffee
1 teaspoon ground cinnamon
3 cups cold water
1 3/4 cup Condensed Milk
Ice cubes
Directions:
STIR together ground coffee and cinnamon. Brew in coffeemaker using 3 cups cold water.
POUR sweetened condensed milk into 1 1/2-quart pitcher. Add hot brewed coffee, stirring until thoroughly blended.
POUR coffee mixture over ice in tall glasses or cafe mugs. Serve immediately.
Hot Pumpkin Pie Spiced Mocha
Ingredients:
2/3 cup hot half-n-half or milk
1 teaspoon coffee crystals
1 packet instant hot cocoa mix
1 teaspoon Pumpkin Pie Spice Coffee Creamer
Whipped cream
Cinnamon, for garnish
Directions:
COMBINE hot half-n-half or milk and instant coffee packet in a coffee cup, stirring until coffee is dissolved. Add cocoa packet and creamers. Stir until blended. Top with whipped cream. Sprinkle with cinnamon.
Mexican Cinnamon Coffee
Ingredients:
1 cup filter Coffee
2 to 3 teaspoons brown sugar
Cinnamon stick
Whipped cream
Directions:
POUR coffee into large mug. Add brown sugar.
STIR with cinnamon stick until sugar is dissolved. Top with whipped cream.
Spiced Cafe Mocha
Ingredients:
1 3/4 cup Sweetened Condensed Milk
1/4 cup unsweetened cocoa powder
3/4 teaspoon pumpkin pie spice, plus additional for garnish
1/4 teaspoon salt
3 cups brewed Coffee
2 cups milk
Whipped cream
Directions:
COMBINE sweetened condensed milk, cocoa, pumpkin pie spice and salt in large saucepan. Whisk until blended.
STIR in coffee and milk. Heat over medium heat until hot but do not boil. Serve garnished with whipped cream. Sprinkle with pumpkin pie spice.
Main courses
Red eye gravy
1 Bottle of your favorite BBQ sauce
1 cup brewed coffee
2 Tbsp Tabasco Sauce
1 Tbsp Fresh Ground Black Pepper
1 Tbsp Jack Daniels)
If brewing your coffee, put 3 times the amount of coffee grounds as normal, and only brew through about 4-6 ounces. If using espresso, pull 2-3 doubles. Mix all ingredients well. The BBQ sauce will thin. If sauce thins too much, have another bottle of sauce ready, and add enough to attain desired consistency. Apply to last 15 minutes of your BBQ.
Grilled pork chops with coffee gravy
Ingredients:
1/4 cup fine sea salt, plus more for seasoning pork
2 pounds pork chops, preferably center-cut
Freshly ground black pepper
Coffee Barbecue Sauce
Preparation:
Pour 1 quart of water into a deep container. Add the salt and stir until it is dissolved. Put the pork chops in the solution, submerging them completely and weighting them down with a plate if necessary. Refrigerate for at least 12 and no more than 24 hours.
Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop.
Season the chops with salt and pepper and put them on the grill over direct heat. Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside.
Coffee Risotto
Ingredients:
1 Tablespoon instant coffee powder
1/2 orange, shredded zest and juice
1/2 cup arborio rice
2 cups milk regular or low fat
2 drops vanilla extract
1/2 cup sugar
2 Tablespoons butter
3/4 cup heavy cream or nonfat equivalent
3 Tablespoons rum (optional)
Preparation:
Put the coffee and orange juice in a saucepan with 1/2 cup of water and bring to a boil. Remove from heat, add the rice and let soak for 5 minutes.
Return the pan to heat and add the milk and vanilla extract. Cook over low heat until rice is tender, but still slightly firm to the bite.
Remove from heat, add sugar, orange zest, butter, cream, and rum (if using); stir through gently and serve at once.
BBQ Coffee Sauce
Ingredients:
1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 Tablespoons Worcestershire sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
Preparation:
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Coffee Beef Stew
Ingredients
2 Lbs / 1 kilo. Beef Chuck, Cut Into small Cubes
1 Teaspoon Sugar
1/2 Teaspoon Peppercorns (Whole)
2 Tablespoons Fat (or Mix Of Fat & Butter), Heated Almost To Smoking
1/2 Teaspoon Paprika Dash Allspice Or Cloves 2 Cups Boiling Water, Or 1/2 water & strong leftover coffee or stock
2 big Carrots, Cut In 1/2 pieces
2 Potatoes, Cut In 1/2 pieces
1 Tablespoon Lemon Juice (Optional)
1 Each Turnip, Parsnip, Rutabaga, Cut In 1/2 pieces
1 Teaspoon Worcestershire Sauce
2 Celery Stalks, Cut In 1/2 pieces
1 Tablespoon Soy Sauce
1 Sprig Thyme, Fresh If Possible
1 Clove Garlic, Sliced
1 Handful Fresh Parsley
1 Medium Onion, Sliced In Half Moons
Dumplings: (Optional)
1-2 Bay Leaves
2 Cups Biscuit Mix
1 Tablespoon Salt, Seasoned Type
2/3 Cups Milk
Instructions
To season and flour the meat, put the beef and a little seasoned flour in a paper sack or plastic bag; shake until coated in batches, and the job is done! Continue with the recipe. There is one suggestion here, if you opt to cook this in a crockpot, rather than on the stovetop, take the time to brown the meat carefully for the reason cited in the next sentence. Brown meat on all sides in hot fat, turning often, letting a nice fond develop. Fond is the brown bits accumulated on the bottom of a crockpot during the browning process. Liquid is then added to "deglaze" the pan and form a concentrated flavoring. This step enhances formulation of a great complex, flavorful final product.
Add water (liquid of your choice, coffee water, stock, to measure 4 cups), lemon juice, Worchestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover, and simmer, do not boil, for two (2) hours stirring occasionally to keep the mix from sticking. Remove bay leaves, peppercorns and any other whole seasonings youve included. Add carrots and onions. If carrots are large, halve or quarter. Cubed potatoes may also be added. Cover and cook 30 minutes longer, or until vegetables are tender. Remove meat and veggies, thicken liquid for gravy, if desired. Garnish with some chopped parsley.
Gravy: Skim most of fat from stew liquid. For 3 cups liquid, put cup water in a shaker or mason jar with a top, add cup A.P. flour, shaking until smooth. Add the flour mixture slowly to the meat stock, stirring constantly until gravy bubbles all over. Cook about 5 minutes more, stirring often. Pour over meat and vegetables.
Black Bean and Coffee Chili
Ingredients for the chili:
Marinade:
4 cups strongly brewed coffee
4 chopped sundried tomatoes
3 cloves garlic minced
1 dried chili pepper (with or without seeds) if you are adventerous use more.
1/2 chopped red onion
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon cayenne pepper
dash of salt and pepper
Chili:
1 kilo of sirloin tips
1 cup flour
1 red onion
2 minced cloves garlic
2 chopped serrano chili peppers (with or without seeds)
1 medium chopped anaheim chili pepper (with or without seeds)
4 cups crushed tomatoes
4 cups black beans drained and lightly rinsed
1 tablespoon of olive oil
chopped cilantro and grated cheese for garnish
Marinate the sirloin tips in the coffee marinade in the refrigerator for two hours, stirring occasionally.
In a large pot, heat the olive oil and add the floured meat. Let the meat brown. While the meat is browning, add the onions, garlic and the anaheim chili pepper (this is a mild pepper). Saute the onions until they wilt.After the onions have wilted, add the marinade and all the other ingredients to the pot. Adjust the amount of chilis you put into the mixture. If you like spicy chili, add the seeds. If not, delete the seeds. Let the chili simmer on low for about 3 1/2 hours until the meat is tender and the chili is thick. If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken.
Garnish
Serve with a generous helping of grated cheese and chopped cilantro.
Coffee BBQ Rub on Meat
Steak
2 Tbsp ground Coffee
1 Tsp Cumin
2 Tsp Sea Salt
1 Tsp Coarsely Ground Black Pepper
1 Tsp Garlic flakes
1 Tsp Chilly flakes
Pork
2 Tbsp ground Coffee
1 Tbsp Brown Sugar
1 Tsp Cinammon
good pinch of cloves or about 2 ninely ground cloves
2 Tsp Sea Salt
1 Tsp Coarsely Ground Black Pepper
Alcoholic drinks
Cafe Brasileiro
• 1 1/2 oz. cachaca or a alternative if you do not have Cachaca any proper rum
• 1/2 oz. chocolate liqueur
• 2 1/2 oz. hot coffee
• 1/2 oz. simple syrup
• 2 oz. heavy cream
• seeds from one vanilla bean
Add the seeds from the vanilla bean to the heavy cream and shake until frothy in a cocktail shaker. Then stir the other ingredients into a clear mug and carefully pour the vanilla cream on top of the drink.
Smith & Wesson
Ingredients:
1 oz vodka
1 oz coffee liqueur
2 oz half and half
Club soda to fill
Preparation:
Pour the coffee liqueur, vodka and half and half into a highball glass filled with ice.
Fill with club soda.
Espresso Martini
Ingredients:
2 oz Cruzan Vanilla Rum
1 3/4 oz Kahlua coffee liqueur
1 1/2 oz strong coffee, chilled
Preparation:
Use chilled coffee, if the coffee's hot the ice in the shaker will melt almost instantly. Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a well-chilled cocktail glass.
Vienna Soother
Ingredients:
4 oz coffee
2 oz cream
1/4 oz chocolate syrup
1/4 tsp cinnamon
Preparation:
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into an old-fashioned glass.
Top with whipped cream and shaved chocolate.
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