Cooking With Coffee (1,340 views)

I haven't made this in a few years but my notes said it was very good. I didn't have any notes on where I got the recipe, but I'm guessing the old clbb

Coffee-Balsamic Marinade:

1 1/2 tsp. instant coffee granules
1/2 cup hot water
3 Tbs. balsamic vinegar
3 Tbs. brown sugar
1 Tbs. olive oil
3 garlic cloves, minced
2 tsp. salt
fresh ground black pepper

1. dissolve the instant coffee in the hot water. stir in the rest of the ingredients. Marinate beef and cook as desired.

I usually add more brown sugar because I like the way it really carmelizes on the meat. I use this whenever I will be grilling steaks.

All my other recipes that use coffee are all cakes, cookies ....

is this the rub wallycat?

From a post from LeaHamm:

Cowboy Steaks - For Two

2 10-ounce London Broil Steaks
2 teaspoons coffee grounds
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon oil

Combine the coffee grounds, salt, pepper, garlic and onion powders. Rub very generously on the steaks, including the sides.
Heat a 10” cast iron skillet over high heat. When pan is hot enough that you can only hold your hand a few inches from the surface for a few seconds, turn heat to medium, add the vegetable oil. Tilt the pan to coat it evenly.
Add the steaks and do not move them for at least 5 minutes. Turn the steaks. Depending on how you like your steaks, cook them 4-9 minutes. (140-degrees for medium.)
When the steaks are 5-degrees below your ideal range, remove from the pan and wrap in foil. Let rest 10 minutes before serving.

Source: www.dessertfortwo.com/2015/02/dinner-for-two-cowboy-steaks-n-sprouts/

Thank you Bev and Cafelatte! It is Bev's posted recipe, but the other also looks wonderful! Thank you ladies!

I personally do not mind. Depending on how fine the coffee grounds are. Cracked black pepper also has some people objecting to texture/size, so perhaps a personal taste/texture issue.

Here is a CI recipe for ice cream originally posted on the Cooking Light Bulletin Board by golden1225.

Magic Chocolate Ice Cream

Serves: 8-10
Yield: 1 quart

Ingredients:
1 teaspoon instant coffee or 1 teaspoon espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 pinch salt
1 1/4 cups heavy cream ( cold)

Combine coffee or espresso powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted (about 1 minute). Stir in vanilla and salt. Let cool.

With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/3 of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, or at least 6 hours or up to 2 weeks. Serve.

I'm thinking I need to try those beans too.

This wonderful recipe shared by Terri-Lynn2 back in 2001 remains on my yearly holiday baking list.

-----
A male friend came to our cookie swap one year and in my DH's opion put all of us woman to shame with his great cookies. Here they are:

Cappuccino Cookies

2 squares unsweetened chocolate
1/2 cup butter, room temp.
1/2 cup shortening
1/2 cup each white and brown sugar
1 tbsp instant coffee
1 tsp water
1 egg
2 cups flour
1 tsp cinnamon
1/4 tsp salt
COATING:
1 1/2 cups semi sweet chocoalte chips
3 tbsp shortening.
In a microwave safe bowl, melt unsweetened chocolate in microwave on medium or in saucepan over low heat. Cool slightly.

In a large bowl, using an electric mixer beat margarine and 1/2 cup shortening until smooth. Add sugars and beat until fluffy. Dissolve coffee in water. Add coffee mix, melted chocolate and egg and mix well.

In seperate bowl, stir flour, cinnamon and salt. Use a wooden spoon to beat into margarine mixture. cover and chill for 1 hour. When mixture is firm enough to handle shape into two 2" logs. Wrap in waxed paper and refridgerate overnight.

Preheat oven to 350. Lightly grease several cookie sheets. Cut dough into 1/4' slices placing on cookie sheets about 2" apart. Bake 10-12 min.

COATING: Melt chips and shortening in microwave or over low heat. Once cookies are completely cooled dip half into chocolate and place on waxed paper lined cookie sheets. Refridgerate or freeze until chocolate is hard. Store in airtight container in fridge or freezer.

Gail, you use regular instant coffee in that recipe? I keep instant espresso on hand, but not instant coffee. So use about half the amount of instant espresso? Or make them really strong?

And about that ice cream, we made an ice cream recipe by that method and it turned out well.  

I just copied this recipe into MC. This is the next thing I will be baking!





* Exported from MasterCook *

Coffee Coffee Coffee Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the crumb topping:
1 cup all-purpose flour
3/4 cup chilled unsalted butter -- cubed
1/4 cup light brown sugar -- (packed)
1/4 cup powdered sugar
2 teaspoons instant espresso powder
1/4 teaspoon kosher salt
For the chocolate swirl:
6 ounces semisweet chocolate -- coarsely chopped
2 tablespoons unsalted butter
4 ounces pecans (about 3/4 cup) -- lightly toasted and coarsely chopped
1/4 cup strong brewed coffee
1 tablespoon granulated sugar
For the cake:
1/2 cup unsalted butter -- (1 stick) room temperature, plus more for pan
2 1/2 cups all-purpose flour -- plus more for pan
2 tablespoons instant espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
3/4 cup strong brewed coffee -- room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
3 large eggs plus 1 egg yolk -- room temperature
For the glaze:
1 cup powdered sugar
2 tablespoons coffee liqueur
1 tablespoon sour cream
Special Equipment:
A 10-inch tube pan

Make the crumb topping:

Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.

Make the chocolate swirl:

Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.

Make the cake:

Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.

Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.

Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.

Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.

Glaze the cake:

When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.

Do Ahead

Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.

Serves 12

S(Internet Address):
"http://www.epicurious.com/recipes/food/views/coffee-coffee-coffee-cake-56389466"



NOTES : This decadent cake is infused with rich coffee flavor in three forms: brewed coffee, espresso powder, and coffee liqueur.
EPICURIOUS APRIL 2015

cookieee and Beth, if you try it before I do, let me know how it is. I think I will be making it next weekend. I have all the ingredients except for the espresso powder. Also, I just started back on counting points, so I want to wait a week before I blow a day on a high point item.

Beth, that other cake you mentioned sounds good. Post it if you find it. I will check my MC in case I have something else similar.

ETA - I checked out that B&J's ice cream flavor to see what's in it, and it is available in stores - Target and Walmart in my zip code area.

Looking for a dessert to bring next week I stumbled over a recipe posted by valchemist.

Frosted Coffee-Chocolate Chip Brownies

Crust:
4 Tbsp melted butter
1/2 Tbsp vanilla
9 ozs Oreos -- crushed (half of a package)

Brownie Layer:
1 square unsweetened chocolate -- melted
1 cup chocolate chips
1 tsp cocoa
19 3/4 ozs Brownie mix
1/2 cup hot coffee
5 Tbsp melted butter
2 1/2 tsp vanilla
2 eggs

Coffee Butter Frosting:
1 lb powdered sugar
6 Tbsp butter -- softened
2 Tbsp cold coffee
2 Tbsp Kahlua
1 tsp vanilla
1 tsp milk -- (or more)

Heat oven to 350°. Combine butter, vanilla, and oreos, and spread on bottom of a GREASED 9x11 pan. Bake 7 minutes.
Combine all brownie layer ingredients. Spoon batter over oreo cookie layer. Bake 27-30 minutes.

I guess frosting should be mixed and spread over brownies while still warm?

I made the rub that Bev-E posted from Leahamm last night....I used espresso grounds which makes it really fine. I also tweaked it by adding a heaping 1/2 tsp. of coriander. It was SUPERB!
I rubbed a tri-tip and roasted it in the oven for 25minutes; let rest 15. VERY good rub and I did not get gritty feel to it at all.

This is an oldie but goodie from the Frog Commissary Cookbook.


Coffee Walnut Chocolate Chip Muffins
Frog Commissary Cookbook
Makes 12

Preheat oven to 350 degrees. Spray 12 muffin tins with PAM.

1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
3 tablespoons instant coffee crystals (* I use 2 T.)
2 teaspoons vanilla extract
2 eggs
2/3 cup milk
1-3/4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup semisweet chocolate chips
1-1/2 cups coarsely chopped walnuts

Cream the butter with the sugars, coffee and vanilla. Beat together the eggs and milk. Combine the flour, salt and baking powder. Alternately add the wet and dry ingredients to the butter mixture. Stir just to combine. Add the chips and walnuts. Fill the tins just about full. Bake for 20 – 25 minutes. Cool 5 minutes, then remove from the tins and cool completely on a wire rack.



 

I just remembered this favorite from Cooking Light, and the old CLBB. I made it many times! I picked up some mascarpone at Kroger the other day for $1.29 - bought 2 tubs. I guess they weren't going to carry the brand any longer since the expiration is Nov. I think I need to make this again. I always made it with the dry ladyfingers, and used them whole.


* Exported from MasterCook *

White Russian Tiramisu

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ground coffee beans
1 3/4 C cold water
1/4 cup Kahlúa (coffee-flavored liqueur) -- divided
1/2 cup mascarpone cheese -- (3 1/2 ounces)
1 block fat-free cream cheese -- (8-ounce) softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3-ounce] packages)
2 teaspoons unsweetened cocoa -- divided


1. Assemble drip coffeemaker according to manufacturer's directions. Place ground coffee in coffee filter or filter basket. Add cold water to coffeemaker; brew to make 1 1/2 cups. Combine brewed coffee and 2 tablespoons Kahlúa in a shallow dish; cool.

2. Combine cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add 2 tablespoons Kahlúa and sugars; beat until well-blended.

3. Split ladyfingers in half lengthwise.

4. Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture. Place halves, dipped sides down, in the bottom of an 8-inch square baking dish (halves will be slightly overlapping). Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.

5. Place 1 toothpick in each corner of dish and 1 in the center of tiramisu (to prevent the plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill for 2 hours. Yield: 12 servings.



CALORIES 134 (30% from fat); FAT 4.5g (sat 2.2g, mono 1.5g, poly 0.4g); PROTEIN 3.3g; CARB 21.7g; FIBER 0g; CHOL 31mg; IRON 0.3mg; SODIUM 139mg; CALC 77mg


NOTES : This classic Italian dessert is a favorite among readers and staff.

Cooking Light, July 1999
Recipe by Lisë Stern

Tiramisu means "carry me up," and White Russian Tiramisu is, without a doubt, an uplifting treat. This version of the classic Italian dessert takes its name from the popular White Russian drink--the two have the rich taste of Kahlúa in common. It's perfect as a make-ahead dessert, because it only gets better as the flavors meld. The recipe first appeared in the magazine's July/August 1999 issue, and Cooking Light readers and staff alike have become attached to this transcendent creation. Mascarpone cheese is a soft triple-cream cheese that comes in small tubs. You can use regular cream cheese in its place, if you prefer. Look for ladyfingers in the bakery aisle or frozen-food case of your supermarket.