instant coffee

Whip up a quick and easy dessert for the heat of the summer with the Chocolate Mint Icebox Cake. JELL-O Chocolate Flavor Instant Pudding, COOL WHIP, wafer cookies and peppermint extract make a chilly treat. Any time you need a simple dessert, break out this Chocolate Mint Icebox Cake.

Chocolate Mint Icebox Cake

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Tbsp. MAXWELL HOUSE Instant Coffee

milk

peppermint extract

pkg. (9 oz. each) chocolate wafer cookies

Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.

Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for  four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

World’s Best Chocolate Cake

dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces

coffee

granulated sugar

eggs,

vanilla extract

Dutch-processed cocoa powder,

salt

dark chocolate (70 percent cocoa solids), broken

heavy cream

corn syrup

unsalted butter,

mascarpone

vanilla pod

espresso

cinnamon

confectioners’ sugar

Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.

Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.

Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.

Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)

Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)

Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.

Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we’ve simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.

Banoffee Pie

graham cracker crumbs (about 10 whole graham crackers)

unsalted butter, melted

600 milliliters store-bought dulce de leche (about 20 ounces)

bananas,

sugar

instant coffee granules (optional)

Chocolate shavings coffee

Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.

Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.

Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.

To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Coffee cream & walnut cupcakes

butter

light muscovado sugar

self-raising flour

eggs

walnut half

tbsp light muscovado sugar

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.

Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.

Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

Cake and crumble come together to create something truly tasty. Perfect served with tea and coffee, or with a dollop of whipped cream for dessert.

Fig and coffee crumble cake

unsalted butter, softened

vanilla bean paste

(295 grams) caster sugar

(180 grams) sour cream

(75 grams) plain flour, sifted

(185 grams) self-raising flour, sifted

(35 grams) hazelnut meal

figs,

(60 grams) chopped hazelnuts

(400 grams) plain flour

unsalted butter, chopped

tsp baking powder

(250 grams) brown sugar

(75 grams) hazelnut meal

instant coffee granules

(220 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Ultimate chocolate cake

dark chocolate (about 60% cocoa solids), chopped

butter, cubed

plain flour

¼ tsp bicarbonate of soda

golden caster sugar

cocoa powder

buttermilk

grated chocolate

double cream

Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

Put 200g chopped dark chocolate in a medium pan with 200g butter.

Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.

Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.

To make the ganache, put 200g chopped dark chocolate in a bowl.  Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.

Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Please your palate with this Hearty Pot Roast with Parsnips dish. This hearty pot roast is a delicious way to warm up on a cold day and cook with seasonal root vegetables. And as a bonus, it also counts as a Healthy Living recipe!

Hearty Pot Roast with Parsnips

Tbsp. oil

beef pot roast (2 lb.)

onion,

beef broth

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix

lb. carrots (about 4), peeled,

parsnips (about 2), peeled,

Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.

Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.

Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Coffee Walnut Layer Cake

Butter

(60 grams) walnut pieces

(245 grams) sugar

unsalted butter

(230 grams) flour

(14 grams) baking powder

milk at room temperature, more as needed

confectioners' sugar

walnut halves,

Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.

Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.

For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.

Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Dalgona Coffee is the latest iced coffee trend – this easy whipped coffee is creamy, frothy and delicious with just three ingredients!

Dalgona Coffee {Whipped Coffee Recipe}

water

tbsp sugar

ice cubes

In a large bowl, whisk together coffee, water and sugar, whisking as fast as possible until a stiff foam forms.

Add ice to a tall glass and pour milk overtop, then spoon whipped coffee mixture overtop. Serve and enjoy!

https://www.youtube.com/watch?v=LZkTCXF3MM8

Dalgona coffee is the latest trend in iced coffee - this 3-ingredient whipped coffee is creamy, frothy & delicious, just like you'd get at a coffee shop!

• 193 calories/5 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/dalgona-coffee-whipped-coffee-recipe/

Homemade Dalgona Coffee

Learn to make easy Irish cream at home. A recipe that was adapted from Angela Waterhouse of Stone Park Cafe in Brooklyn. Get the recipe at Tasting Table.

Homemade Irish Cream Recipe

Irish whiskey (such as Jameson)

sweetened condensed milk

chocolate syrup

In a blender, combine the whiskey, sweetened condensed milk, chocolate syrup and instant coffee, and blend on high speed until combined.

Place the whiskey mixture in a bowl and stir in the cream until smooth.

Store the Irish cream in the refrigerator, covered, for up to 2 weeks.

Dalgona Coffee is the light-as-air instant whipped coffee treat you can make at home. No special equipment needed.

Dalgona Coffee

Tbsp water

Tbsp sugar

oz milk

Combine water, sugar, and coffee in a large...

Combine water, sugar, and coffee in a large mixing bowl.   

Whisk with an electric mixer on high speed...

Whisk with an electric mixer on high speed until the mixture becomes thick and fluffy, 5-7 minutes.  It will be a light caramel color and should form soft peaks.  It should be similar in consistency to whipped cream.

Pour your milk in a glass, it can...

Pour your milk in a glass, it can be hot or iced, whichever you prefer.  It is delicious either way! 

Top with whipped coffee. Stir to combine whipped...

Top with whipped coffee. Stir to combine whipped coffee and milk.

https://mediavine-res.cloudinary.com/video/upload/a4ey1mimcf7fptjh96yi.mp4

You’ve seen it all over the Internet–now try it yourself! Dalgona Coffee is the light-as-air instant whipped coffee treat you can make at home. No special equipment needed.

Made with cream cheese, crushed vanilla creme-filled chocolate sandwich cookies and instant coffee, these white chocolate-dipped Cappuccino Cookie Balls are sure to please the coffee lovers on your gift list.

Cappuccino Cookie Balls

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

vanilla creme-filled chocolate sandwich cookies, finely crushed

1-3/4 tsp. ground cinnamon, divided

Add 1 tsp. coffee granules to water in medium bowl; stir until dissolved. Add cream cheese, cookie crumbs and 1-1/2 tsp. cinnamon; mix well. Shape into 48 (1-inch) balls.

Crush remaining coffee granules with back of spoon; stir into melted chocolate.

Dip cookie balls into melted chocolate mixture, turning to completely coat each ball; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cinnamon.

Bring a plate of these Tiramisu Cookie Balls to your next holiday cookie party. They're sure to be popular with your family and friends. These Tiramisu Cookie Balls are a cross between a tasty Italian dessert and today's hottest treat.

Tiramisu Cookie Balls

vanilla wafers, finely crushed (about 2 cups)

Tbsp. MAXWELL HOUSE INTERNATIONAL Vienna Café, divided

pkg. (4 oz. each) BAKER'S White Chocolate, melted

BAKER'S Semi-Sweet Chocolate, melted

Mix cream cheese, wafer crumbs and 1 Tbsp. coffee until blended.

Shape into 36 (1-inch) balls. Freeze 10 min.

Mix white chocolate and remaining coffee. Dip cookie balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

Use instant coffee in this recipe for Mocha Brownie Meringue Cookies to help you get that mocha flavor! Dust these brownie meringue cookies with cocoa powder before serving for a pretty presentation.

Mocha Brownie Meringue Cookies

cream of tartar

BAKER'S 100% Pure Cocoa Powder

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.

Add cocoa powder; mix well. Fold in chopped chocolate.

Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.

Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.

Surprise your loved ones with BAKER'S Mocha Brownie Sweethearts for any special occasion. Using just a cookie cutter, these mocha brownies look like they came from a bakery. They'll love every single bite.

BAKER'S Mocha Brownie Sweethearts

pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into small pieces

vanilla

flour

MAXWELL HOUSE INTERNATIONAL Suisse Mocha

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces

Line &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=8fd4ff2f3bba9f1823d92e2207f74b2b target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch pan&lt;/a&gt; with foil, with ends of foil extending over sides; spray with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; mix well. Pour into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Use foil handles to remove brownie from pan; cut into shapes with 2-inch heart-shaped cookie cutter. Discard scraps or reserve for another use. (See tip.)

Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts, 1 at a time, into melted chocolate; place, dipped sides up, on plate. Refrigerate until chocolate glaze is firm.

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Top 32 instant coffee recipes from across the web

The most viewed instant coffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Mint Icebox Cake

World’s Best Chocolate Cake

Banoffee Pie

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Fig and coffee crumble cake

Ultimate chocolate cake

Hearty Pot Roast with Parsnips

Coffee Walnut Layer Cake

Dalgona Coffee {Whipped Coffee Reci...

Homemade Irish Cream Recipe

Dalgona Coffee

Cappuccino Cookie Balls

Tiramisu Cookie Balls

Mocha Brownie Meringue Cookies

BAKER'S Mocha Brownie Sweethearts

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Mocha-Creme Caramel Cups

Sous Vide Sirloin Tip Roast

Dalgona Coffee Recipe | How to Make...

Coffee Parfait with Biscuit Crumb, ...

Top 32 instant coffee recipes from across the web

The most viewed instant coffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Mint Icebox Cake

World’s Best Chocolate Cake

Banoffee Pie

Coffee cream & walnut cupcakes

Fig and coffee crumble cake

Ultimate chocolate cake

Hearty Pot Roast with Parsnips

Coffee Walnut Layer Cake

Dalgona Coffee {Whipped Coffee Reci...

Homemade Irish Cream Recipe

Dalgona Coffee

Cappuccino Cookie Balls

Tiramisu Cookie Balls

Mocha Brownie Meringue Cookies

BAKER'S Mocha Brownie Sweethearts

Cappuccino-Cream Cheese Brownies

Seattle Latte Brownies

Cinnamon Latte Brownie Cheesecake

Pumpkin Brownies

Chocolate-Coffee Cheesecake Brownie...

Pumpkin Cream Cheese and Cappuccino...

Intensely Rich Chocolate Brownies

Mocha Truffle Brownies

Strawberry Brownies

Mocha Pot de Creme

Tiramisu Cheesecake

Cappuccino Dessert

Cappuccino Bars

Mocha-Creme Caramel Cups

Sous Vide Sirloin Tip Roast

Dalgona Coffee Recipe | How to Make...

Coffee Parfait with Biscuit Crumb, ...

The most viewed instant coffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine