coffee

 1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1…

Beatty's Chocolate Cake (updated)

good semisweet chocolate,

½ pound (2 sticks) unsalted butter,

egg yolk,

vanilla extract

confectioners’ sugar

instant coffee granules,

Barefoot Contessa

Swirl Spice Cake recipe | Epicurious.com

pecans

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

kosher salt

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

baking powder

baking soda

kosher salt,

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

(28 g) powdered sugar

orange juice

Whipped Coffee (Dalgona Coffee) is the BEST thing ever! It&#039;s a fluffy and incredibly delicious way to make your morning coffee, and takes only 5 minutes with a hand mixer! You can make it hot or cold!

How to Make Whipped Coffee (Dalgona Coffee)

instant coffee

sugar

water

cinnamon (optional)

Add all the coffee, sugar and boiling water in a bowl (you can easily double or triple this recipe). Using a hand mixer or stand mixer and whip on one of the higher speeds.

Whip the entire mixture for about 2 minutes. Scrape down the sides and whip any bits that didn&#039;t get whipped.

Taste (it&#039;ll be very strong! But of course diluted with your milk) and add more sugar IF desired. I&#039;ve seen some people add another tablespoon of sugar, but it was fine for me. Remember it&#039;ll be diluted with the milk!

Add the coffee to a tall glass (about 8 ounces/1 cup) of your favourite milk. I&#039;ve tried it with soy milk, almond and oat milk. If you&#039;re doing iced, add a few ice cubes, then the milk, then spoon the whipped coffee on top. If using hot, just add it to the glass.

Using your spoon or straw, stir vigorously to swirl it into your milk.

Sip and enjoy! Also take a photo 😉

https://embed.mediavine.com/videos/gbuyy8viguzvawg0stxy

Whipped Coffee is the BEST thing ever! It’s a fluffy and incredibly delicious way to make your morning coffee, and takes only 5 minutes with a hand mixer! You can make it hot or cold!

German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil’s food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.

German Chocolate Cake

unsalted butter

all-purpose flour

cocoa powder

salt

granulated sugar

eggs,

semisweet chocolate, melted and cooled slightly

120 milliliters brewed coffee, cooled to room temperature

plain whole milk yogurt

sweetened shredded coconut

pecan halves

evaporated milk

egg yolks,

150 grams light brown sugar

unsalted butter,

heavy cream

semisweet chocolate, chopped

Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.

With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.

Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully — coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.

In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.

Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.

To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.

If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.

Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again.

How To Make Cold Brew Coffee

(113 grams) whole coffee beans

(907 grams) water

Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.

Combine the coffee and the water: Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.

Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.

Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.

Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.

Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.

"This is awesome! I’ve tried the “concentrate” way in this recipe as well as using the full amount of water and both are beautiful. It keeps well in the fridge for at least 4 days, but I’ve never kept it around longer than that to see. ;) I steep it for up to 24 hours for a stronger flavor and now have a lot of success using a #4 filter over my Bodum. I drink it cold with ice or reheated on the stove. Love both! And it cuts way down on the bitterness and acidity. I’m definitely going to try adding cinnamon and vanilla as other reviewers suggested. Thanks for the simple and easy tutorial!"

"This is GOOD. I prefer cold brew over hot coffee and the stuff from the store is way too expensive. This uses a lot of coffee beans but I think in the long run it will be less expensive! Really great recipe."

"I carefully poured the finished product into my French press for straining purposes. This was my first batch and it was delicious. Reading through the comments I see some great suggestions."

"Used this recipe to make cold brew at home for the first time, and I really enjoyed it! I didn’t want to dirty a towel to strain, and for me, a coffee filter sitting in a wire strainer worked just fine."

"Fantastic! I add a little ground cinnamon, nutmeg and vanilla to mine with the coffee grounds and it adds great flavor. Saves SO much time and money! ❤️"

https://www.simplyrecipes.com/video_src?vid=5791621424001

Skinny Vanilla Homemade Iced Coffee ~ Skip the Expensive Coffee Shop Iced Coffee and Make Your Own Cold Brewed Coffee at Home! Plus it's on the Lighter Side!

Skinny Vanilla Homemade Iced Coffee

c. ice

fl oz strong brewed coffee (room temperature or refrigerated)

c. vanilla almond milk

Tbsp pure vanilla extract

Tbsp Truvía® Natural Sweetener

To make simple syrup combine Truvia and water in a medium saucepan over medium heat; stir until Truvia has dissolved. Let cool completely. Stir in vanilla extract; set aside to cool.

Pour coffee over ice. Mix in almond milk. Stir in simple syrup, to taste.

Check out our recipe for silky smooth caffè latte panna cotta with espresso syrup. This dessert is an ideal way to end any dinner party, it's gluten-free and looks impressive

Espresso panna cotta

gelatine 2 1/2 leaves

black coffee 100 milliliters

milk 100 milliliters

double cream 300 milliliters

demerara sugar 80

vanilla extract 1 tsp

caster sugar 100

tbsp

Combine two winter favorites with our Eggnog Coffee — festive eggnog and coffee. Eggnog Coffee is a great holiday treat and a way to use leftover eggnog.

Eggnog Coffee

MAXWELL HOUSE Coffee, any variety

nutmeg

Tbsp. sugar

eggnog, warmed

thawed COOL WHIP Whipped Topping

Place coffee and nutmeg in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker.

Add water to coffee maker; brew. When brewing is complete, stir in eggnog.

Bite-size soft biscuits with rich coffee flavor and a hint of chocolate. A true coffee lover&#039;s dream.

Coffee Bean Cookies

tsp milk

cake flour

tbsp corn starch

unsalted butter (room temperature)

tbsp sugar

Microwave 2 tsp of milk in a microwave safe bowl for 20 seconds. Mix hot milk with instant coffee, whisk until coffee granules are fully dissolved.

In a large bowl, sift together cake flour, corn starch, and cocoa powder. Set aside.

Next, place the softened room temperature butter in a another bowl. Whisk until creamy. Add powdered sugar and whisk to incorporate. Then add the egg yolk, and whisk until pale and creamy.

Pour the coffee into the butter-egg mixture (step 3). Mix until evenly distributed. The butter mixture will turn into a light brown color.

Sift the dry ingredients (step 2) into the wet ingredients. Mix until the dough looks like coarse crumbs. Then use your hand to mix and press the dough until smooth.

To shape the dough: Roll the dough into a long log. Divide the dough into ½ inch cubes, each cube should weight about 8g (about 1 tsp). Then using your palm, roll the cube into an oval shape, resembling a coffee bean.

Press the middle of each dough with a butter knife or a toothpick (see picture). Place your cookies onto a baking sheet lined with parchment paper or grease with cooking spray. Chill the dough in the refrigerator for about an hour.

Preheat the oven to 325°F.

Take the chilled dough out of the refrigerator and transfer to the oven. Bake for 12-14 minutes.

Cool the cookies for 10 minutes. Enjoy!

Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try...

Bacon-Bourbon Jam Recipe

regular, supermarket variety bacon, cut crosswise into 1-inch pieces

medium onions, diced (about 2 cups)

garlic,

cider vinegar

dark brown sugar

maple syrup

bourbon

Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.

Transfer bacon to paper towels to drain. Discard fat from one skillet. Pour off all but one tablespoon fat from remaining skillet. Add onions and garlic and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.

Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours. 

Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

Explore Cheesecake version of the classic Tiramisu at WomansDay.Com. Our Cheesecake Recipes are easy and delicious.

Tiramisu Cheesecake

c. triple-strength coffee (reserve 2 Tbsp)

tbsp. Kahlúa (coffee-flavor liqueur)

Italian savoiardi ladyfingers (see Note)

bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel)

cornstarch

eggs

mascarpone cheese

bittersweet chocolate

cocoa powder and chocolate curls (directions follow)

A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.

Pumpkin Roll With Coffee-Caramel Cream

Unsalted butter,

cinnamon

pumpkin purée

Confectioners’ sugar,

cream cheese,

Confectioners’ sugar, for dusting (optional)

Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.

Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.

Spread the batter onto the prepared sheet in an even layer. (It won’t look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.

Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners’ sugar.

Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.

While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)

Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don’t let it cool completely, as it will harden.

With the mixer on low, add the cream cheese a few pieces at a time until it’s all incorporated, scraping down the sides of the bowl as needed. (Don’t worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners’ sugar. Transfer to a smaller bowl, if you’d like, cover and chill until completely cold, at least 1 hour.

When you’re ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.

Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners’ sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners’ sugar until you’re ready to serve.)

This Peppermint Mocha recipe is easy and tastes just as good as Starbuck's or McDonald's -- plus, you don't have to shell our $5 for one coffee!&nbsp;

Peppermint Mocha Recipe

milk

espresso

mint extract (or

whipped cream and chocolate shavings

In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.

Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)

Serve in a large mug and top with whipped cream and chocolate shavings if desired.

Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.

Devil’s-Food Cake With Toasted-Marshmallow Frosting

(340 grams/3 sticks) butter

(354 milliliters) black coffee

(85 grams) Dutch-processed cocoa powder

(170 grams) finely chopped dark chocolate (about 72 percent)

packed cups plus 1 tablespoon (453 grams) light-brown sugar

Diamond Crystal kosher salt

(255 grams) all-purpose flour

(340 grams) sugar

cream of tartar

Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.

Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).

Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.

Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.

Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.

Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.

Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).

Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.

A liqueur dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser.

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