coffee recipes

Coffee Coffee Cake

all-purpose flour

brown sugar

cinnamon

instant coffee powder

salt

unsalted butter, melted

baking powder

baking soda

cardamom

strong brewed coffee

sour cream

(1 cup) unsalted butter, room temperature

sugar

eggs

vanilla extract

Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.

For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.

For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.

Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.

Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.  

Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Today I had the delight of making this coffee cake and everyone in my house they like and to be the first time I make this type of cake I stay delicious and to accompany it with a glass of milk. I love doing things in my house and when they are desserts and food fascinates me.

This coffee cake is divine! It’s Incredibly moist and delicious and the topping is perfect too. I’ll definitely be making it again. 

This cake is really good. The cardamom is so nice with the coffee and the two really compliment each other. Nice and moist and the topping is very good. Good flavor and it was gone the day I made it! A big hit.

So delicious and moist! Didn’t really notice the coffee flavor but I do think the coffee did enhance the flavor overall. 

Great! Whole family loved it, my grandpa even thought it was store bought. I used a bunt cake pan instead of the recommended square and then put the crumble on top after it was done. 

Made this today and it was easy to follow. It is a delicious coffee cake, and is moist and again delicious.  I used espresso powder, but will add more since I love coffee and want more of a coffee taste. Didn’t have sour cream so I used the same amount of plain yogurt.   

Delicious and very moist cake!! I love the crumb topping! 

Delicious! I like a little more coffee so next time will use coffee extract instead of vanilla. 

https://www.foodnetwork.com/videos/coffee-coffee-cake-5450094

Trisha brings out the flavors in a coffee cake by incorporating coffee.

Chocolate Donuts with Coffee Glaze

Nonstick cooking spray,

cocoa

coffee,

buttermilk

vanilla extract

confectioners' sugar

brewed coffee,

milk

chopped toasted hazelnuts

Sprinkles,

Host Molly Yeh's Chocolate Donuts with Coffee Glaze , as seen on Girl Meets Farm, Season 2.

For the chocolate donuts: Preheat the oven to 375 degrees F.

Spray a 12-cavity donut pan with cooking spray and set it aside.

Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.

Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.

Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.

For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.

Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.

Super easy and so delicious ! Thank you Molly!

Very good! Used 1 tsp. Vinegar with 5 Tbs. plus 1 tsp. milk because I didn’t have buttermilk. Glaze tasted a little “off” so I added a little vanilla and almond. Topped with sprinkles instead of nuts. 

Easy recipe. My whole family LOVED them. Will definitely be making again!!

Made with a very old Daisy Donut Factory machine my husband had as a kid. Also switched coffee out for dark chocolate hot cocoa since I don't like coffee. AWESOME!!! and so easy!<br />

I agreed with others for the most part super easy to make and no mixer needed, the icing was definitely too thin so added more sugar and I didn’t have hazelnuts which would have probably made them much tastier; I used crushed walnuts.

In following the recipe the glaze was wayyyy too thin, tasted great though! Just had to keep adding more sugar to get it to thicken

Excellent!  Moist, tender crumb.  Nice flavor.  Added a pinch of nutmeg and 1 tsp instant espresso.  The thick batter was easy to scoop into the pan without a piping bag.  Filled the pans almost to the brim.  Donuts tested done in just under 10 minutes.  Cooled 2 minutes in the pan before turning out.  

These are delicious &amp; Very simple to make! Definitely will be using this recipe again!

Use Dutch process cocoa in these. And sift your cocoa (always). I usually use DP
cocoa, but ran out. So the flavor wasn’t as chocolatey as I expected/wanted. These are *awesome* donuts and the coffee glaze is to die for!  I used Greek yogurt (overbought during SIP) instead of buttermilk. MAKE THESE!!

This is the one! I made half a recipe as I always do with a new recipe. First of all, five stars because it doesn’t need a stand mixer or electric beaters, it couldn’t be simpler. The ingredients are items you have in your pantry. And my biggest fear was that they would stick to the pan despite spraying but these popped right out. They’re good enough to eat plain with a little powdered sugar on top, but I did glaze them and put some chopped walnuts on top.  My only advice for the glaze would be to cut back the liquid or add extra powdered sugar. You don’t want the glaze to be too thin. It will be a little drippy no matter what, but I popped them in the refrigerator for 30 minutes to set it and after that you can leave them out and they will be perfect. I think these would be great to glaze with some coconut, that’s going to be next.

https://www.foodnetwork.com/videos/mollys-chocolate-donuts-5460727

Molly makes tasty Chocolate Doughnuts with Coffee Glaze and hazelnuts.

Molly's Chocolate Donuts

For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.

Tiramisu

mascarpone cheese

strong espresso, cooled

dark rum

ladyfingers

chocolate

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

Easy to make and delicious! I used a slightly smaller oval dish. I was worried about the comment about being bland. It was far from bland.

I love this recipe. Turns out amazing and everyone loves it and is impressed. When I want to make a smaller one, I cut the ingredients in half except for the egg, I use 4 eggs. Perfect every time!

Thank you Gia<div>This is a big hit with my family and my husband's co-workers</div><div></div>

Delicouus. Flavor was spot on. However, the amount of lady fingers and custard would not be enough for a 9 x 13 dish. it was perfect in an 8 x 8.

Made this for my mom's birthday. My family loved the taste of it. 

I made it yesterday. It is delicious!!! I used cocoa powder instead of chocolate and Kahlua, otherwise I followed the recipe as it is written. Thank you for sharing it!

Made this for work. Surprisingly easy and delicious. Quite the crowd pleaser. <br /><br />I tripled the recipe to serve 18, but ended up having to, on top of that,triple the amount of rum and coffee for dipping the lady fingers in, again.

Absolutely amazing!! A big hit among friends and family too!

https://www.foodnetwork.com/videos/giadas-tiramisu-recipe-0170365

Giada uses chocolate shavings instead of cocoa powder to top her tiramisu.

Giada's Tiramisu Recipe

Amaretto Tiramisu for Two

heavy cream

(2 ounces) mascarpone cheese, softened

amaretto almond liqueur

coffee

savoiardi (Italian lady fingers), each cut in half

unsweetened cocoa powder,

cookies,

Whip the heavy cream in a bowl with a handheld electric mixer until it holds stiff peaks. Set in the fridge.

In a large bowl, cream together the mascarpone, sugar, vanilla and 1 1/2 tablespoons amaretto, by hand, using a spatula or wooden spoon. Fold in the whipped cream and set aside.

Add the coffee and remaining 1 1/2 tablespoons amaretto to a shallow bowl and set aside.

Dip 2 of the ladyfinger halves in the coffee mixture and lay them in the bottom of a 4-ounce glass. Spoon some of the cream mixture over them, sprinkle with some cocoa powder and repeat with another layer of dipped cookie halves, cream and cocoa powder. Repeat the same process with the remaining ingredients in another glass, cover with some plastic wrap and pop them in the fridge to set for a few hours.

When ready to serve, sprinkle the tiramisu with the broken amaretti cookies and a little extra cocoa powder. 

Almost-Famous Chocolate Mousse Cake

18.25-ounce box devil's food cake mix (plus required ingredients)

bittersweet chocolate, chopped

(1 1/2 sticks)

eggs,

corn syrup

unsalted butter

vanilla ice cream

Food Stylist: Stephana Bottom 
Prop Stylist: Loren Simons

Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.

Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.

Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.

Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.

Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.

Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.

Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.

To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.

Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

This was amazing in looks and taste. I learned a lot of new skills making it.  I will probably half the recipe next time since the cake could feed an army. 

Cake was good, was fun to make, took about 3 hours, excluding freezing time, wasnt as rich as I thought it was going to be, and even came out looking like the picture. Although, you should like plastic wrap and ice as an ingredient. Ended up needing to go get those. Would def make again. 

This cake needs to be renamed Death By Chocolate. Very good, but wow it is rich. After spending 2 days to make it, barely able to eat half of the serving. Might make it again but will modify the recipe to make it a little lighter.

We will make this all the time.<br/><br/>   

Delicious!  Makes more like 18 servings or even more because it is very rich.  Made it for Thanksgiving, started yesterday.  Takes some time but doable.  Will definitely make it again for a birthday or another holiday!<br/>

This recipe took me three days to complete, but after one bite it was totally worth it!  I also had a lot of leftovers for each section, I am thinking of making two cakes instead of just one.  It seemed wasteful that I had so much of the middle layer ingredient leftover.

Warm and comforting, this quick and easy microwaveable oatmeal is perfect for a chilly morning!

Cinnamon Coffee Microwave Oatmeal

old fashioned oats

water ((or use milk

instant coffee ((use regular or decaf))

Combine all ingredients in a large microwaveable bowl.

Microwave on high for 2 minutes. Watch carefully during the whole cooking process in case the oatmeal starts to boil over.

Stir, and microwave for another minute.

Test the oatmeal for thickness. If you would like it a little thicker, keep microwaving at 30 second intervals.

Oatmeal will also thicken a bit upon standing.

https://embed.mediavine.com/videos/nair0m0wcdn3ld4ivagp

I used to rely on instant oatmeal packets, but then I realized that making oatmeal from regular oats is really not that much more effort. This recipe for Cinnamon Coffee Oatmeal is one of my favorites! Warm and comforting, this quick and easy microwaveable oatmeal is perfect for a chilly morning!

Mocha Brownies

Nonstick baking spray

butter

butter,

cocoa powder

brewed coffee, cooled to room temperature

Mocha Brownies, as seen on Food Network's The Pioneer Woman.

Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.

For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.

In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.

Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.

For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.

Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

My mom and I made this recipe and it just didn’t taste like brownies. I’m pretty sure that it was because we messed up because my mom accidentally melted the butter instead of keeping it softened, and we used Hershey kisses which we probably shouldn’t of because it’s not really a baking chocolate. And then with the frosting we use the paddle attachment instead of a whisk attachment without realizing it. But Ree Drummond‘s recipes are so incredible so I’m sure it was competitive our mistake. 

I haven't made the brownies, but I make mocha cupcakes and put this absolutely delicious frosting on them.  Nothing better!

These are the best cake brownies EVER!!!!<br />I don’t know why this recipe has bad reviews! This is my go to brownie recipe! My family LOVES these cake like brownies and we store them in the refrigerator, because I love the consistency of the frosting. . Love them cold! 

I love this recipe and I love Ree! The frosting is decadent and delicious. Ree is definitely a resource you can rely on. 

My family loves these brownies. They are different from normal brownies. I have a older print out of this recipe and like the new format, all on one page. However you forgot the 3 teaspoons of pure vanilla extract for the icing.

I can use a brownie mix and bake them for a bake sale.

https://www.foodnetwork.com/videos/rees-mile-high-mocha-brownies-0214672

Ree makes brownies with mile-high mocha icing for a ranchers' picnic lunch.

Ree's Mile-High Mocha Brownies

You don&#39;t need to wait in the drive-thru to enjoy a McDonald&#39;s McCafe Caramel Cappuccino. Make one at home with this easy copycat recipe.

McDonald's McCafe Caramel Cappuccino

milk ((the lower the fat content the better, it will froth more))

caramel ice cream topping (divided use)

whipped cream

Warm the milk in a small pan or in the microwave.

Froth the milk with a frother or by putting it in a sealed jar and shaking it vigorously.

Pour the hot coffee or espresso into a large warm coffee mug.

Add 1 tablespoon of caramel syrup.

Add warmed milk and stir to combine.

Top with whipped cream.

Drizzle the remaining caramel syrup on top.

Espresso Brownies

Nonstick vegetable oil cooking spray

water

vegetable oil

espresso powder

(19.8-ounce) box brownie mix (recommended: Duncan Hines)

chocolate chips

unsalted butter, room temperature

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Perfect additionl to my cookie bar tray! I needed a bar with chocolate and this was the perfect choice. 

I JUST MADE THIS FOR MY NIECES SWEET 16... AMAZING!!! ALSO EASY FOR A NOVICE LIKE ME.  HER THEME WAS COFFE AND BOOKS (YES SHE IS SUPER SMART) SO THIS WAS THE PERFECT SWEET TREAT TO GO ALONG WITH HER THEME.  IT WAS HIT!!  THANK YOU :D 

I come back to this recipe over the years and each time remember how perfect these are.  

My hubby and I love these! Some of the best brownies I've ever made. 

These were easy abs super delicious!!! Highly recommend

The brownies were good obviously because they were from a box. The icing tasted a lot like powdered sugar with a hint of espresso. Maybe I'll have to add more espresso next time

I’ve made this a few times in varying pan sizes. They’re delicious no matter what size they are! I’ve started adding a sprinkle of vanilla bean sea salt and it takes it up a notch.

Awesome! I used Trader Joe’s Brownie Truffle mix and no additional chocolate chips. So good.

https://www.foodnetwork.com/videos/espresso-brownies-0133555

Topped with a vanilla espresso glaze, these brownies are a decadent treat.

No-Churn Mocha Affogato

heavy whipping cream,

instant espresso granules

can sweetened condensed milk

mini chocolate chips

Coffee liqueur,

No-Churn Mocha Affogato as seen on Valerie's Home Cooking, Season 13.

Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.

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