Cooking With Coffee (1,333 views)
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Post by wallycat on Sept 25, 2016 19:07:07 GMT -5
I'm looking at this and hopeful. I recall a great "cowboy" spice rub with ground coffee.....Curse you CL!! I wish I had that now.
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applecrisp1
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Post by applecrisp1 on Sept 25, 2016 19:18:34 GMT -5
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 ....
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Gecko
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Post by Gecko on Sept 25, 2016 19:39:16 GMT -5
I recently made some Pumpkin Spice Mocha Crinkle Cookies which had a nice coffee flavor. Although the recipe calls for instant espresso powder, it can be expensive and hard to find here, so I finely ground some coffee beans and they worked perfectly.
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Post by Admin-BevE on Sept 25, 2016 20:37:17 GMT -5
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/
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cafelatte
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Post by cafelatte on Sept 26, 2016 8:12:03 GMT -5
I'm looking at this and hopeful. I recall a great "cowboy" spice rub with ground coffee.....Curse you CL!! I wish I had that now. Here's a recipe with a coffee rub. Is it similar to this? * Exported from MasterCook * Barbecued Cowboy SteaksRecipe By :Robb Walsh Serving Size : 8 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon coarse kosher salt 1 teaspoon Hungarian sweet paprika 1 teaspoon garlic powder 1 teaspoon coarsely-ground black pepper 1 teaspoon dried ground thyme 1 teaspoon finely-ground coffee beans 4 bone-in beef rib steaks, abt 1 1/4" to 1 1/2"-thk, each weighing 12 to 16 oz 1 bag instant-light mesquite chunks - (2.2 lbs) 1 cup mesquite or hickory wood smoke chips -- soaked in cold water for at least 30 minutes Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving. This recipe yields 4 to 8 servings. Comments: Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty. Source: "Bon Appétit, July 2003" S(Formatted for MC7): "08-20-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Post by wallycat on Sept 26, 2016 10:26:18 GMT -5
Thank you Bev and Cafelatte! It is Bev's posted recipe, but the other also looks wonderful! Thank you ladies!
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Post by beth on Sept 26, 2016 10:41:08 GMT -5
I notice both of those use cofee grounds. I have made a rub using espresso powder. DO you not notice or mind the grit of the coffee grounds in these rubs?
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Post by wallycat on Sept 26, 2016 13:14:54 GMT -5
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.
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Post by swedishcook on Sept 26, 2016 20:19:38 GMT -5
I found this in my files. The recipe was posted by heavy hedonist on the Cooking Light Bulletin Board. It uses brewed coffee. Have not tried it myself.
Beans with Coffee and Cocoa Rewritten for my kitchen
1 (28-30-ounce) can + 1 (16-ounce) can pinto beans, rinsed and drained oil 1 onion, chopped 2 garlic cloves, chopped 2-3 T unsweetened cocoa powder 1/2 cup brewed coffee 1-2 t ground cumin 1-2 t dried oregano 2-3 T plain tomato sauce (or use salsa or a chopped tomato) salt ground coriander water as needed
Cook until the flavors develop
Posted by heavy hedonist - cooking in crockpot: Last week I made Pintos with Coffee and Cocoa-- so good. We wrapped them in wholegrain tortillas with fajita peppers, salsa and cheese. Satisfying and so savory, but no exact measurements-- Guess I used 2/3 of a 1 lb. bag of pintos that I had soaked all day, then cooked with water, bay leaf and a garlic clove overnight on low in the slow cooker. A 28-30 oz can and a 16 oz can would be about right. I let them cool, drained and rinsed them, and them put back in with a couple Tbsp. of olive oil, a chopped onion, 2 chopped large cloves of garlic, a couple Tbsp. of unsweetened cocoa powder, 1/2 C of brewed coffee, and maybe a Tbsp of ground cumin and a tsp or two of oregano. Oh, and a couple of Tbsp of leftover plain tomato sauce-- you could use salsa or a chopped tomato instead. Later I added salt, some ground coriander and a little water as needed. I didn't want them very saucy, but you could add more water if you wanted them more like the charra beans served in a tex-mex restaurant. They were so dark and rich and tasty. Cooked them on high for an hour or more, then on low till I needed them-- since they're precooked, it's just about letting the flavors develop. I usually do this with black beans, but had the pintos...
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Post by swedishcook on Sept 26, 2016 20:29:04 GMT -5
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.
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Post by wallycat on Sept 26, 2016 21:36:04 GMT -5
DROOOOL, Swedishcook! If I make the beans, I will report back. I'm on a bean kick!
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Post by beth on Sept 26, 2016 21:37:58 GMT -5
I'm thinking I need to try those beans too.
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Post by beth on Sept 27, 2016 17:06:08 GMT -5
Do you rememberr the espresso meringues? My DH loved them. I made them the last couple of years for a fundraiser involving college finals goodie bags. I thought they came from Cooking Light but whe I had trouble finding the recipe a year or two ago, I couldn't find it there. Found them on Food Network, King Arthur Flour and some blogs, but not Cooking Light. Anyway, here is te version from King Arthur Flour. The ones I remember were the same but did not use the coffee extract.
Espresso Meringues King Arthur Flour
If you have coffee-lovers in your life, this confection is sure to be on their wish-list during the holidays. These light and airy cookies offer a flavorful kick of sweetened espresso in every bite, and will certainly satisfy the fiercest coffee craving. If mocha flavor is what you want, try dipping the cookies in smooth, melted dark chocolate; or sandwiching them around a filling of a rich, dark chocolate ganache.
2 large egg whites 1/4 teaspoon cream of tartar dash of salt 1 teaspoon espresso powder 1/2 teaspoon coffee extract, optional; for an extra kick of flavor 1/2 cup superfine or granulated sugar, divided
Directions Preheat the oven to 200°F. Line two baking sheets with parchment paper, or aluminum foil. In a large bowl, beat together the egg whites, cream of tartar, and salt until foamy. Add the espresso powder, coffee extract, and 1 tablespoon of the sugar, beating until soft peaks form. Gradually add the remaining sugar, continuing to beat until the meringue is stiff and glossy. Pipe the meringues onto the pans using a pastry bag and star tip. Alternatively, drop meringues by large teaspoonfuls onto the pans. Bake the meringues for 1 1/2 to 2 hours, switching the pans (top to bottom, bottom to top) halfway through the bake time. The cookies will feel barely dry on the outside, and will still be soft in the middle. Turn off the oven and leave the meringues inside to cool and dry completely, 1 to 3 hours — or as long as overnight if the weather is humid.
Yield: about 54 meringues.
Tips from our bakers For chocolate-dipped meringues, melt 1 cup bittersweet or semisweet chocolate chips. Dip the sides or bottoms of the meringues in the chocolate, and return to a parchment- or foil-lined baking sheet until the chocolate is set. For sandwich kisses, heat 1/4 cup heavy cream to a simmer. Add 2/3 cup chopped semisweet or bittersweet chocolate (or chips), stirring until all the chocolate has melted. Allow the ganache to cool until it becomes spreadable, then smear some onto the bottom half of one meringue, and sandwich with another.
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Gail
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Post by Gail on Sept 27, 2016 17:29:12 GMT -5
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.
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Post by Gail on Sept 27, 2016 17:30:45 GMT -5
Here is a CI recipe for ice cream originally posted by golden1225. Magic Chocolate Ice CreamServes: 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. This sounds sinful! I don't even like chocolate ice cream, but would consider making an exception for this. (wiping drool off chin.)
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Post by beth on Sept 27, 2016 20:20:34 GMT -5
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.
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Gail
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Post by Gail on Sept 28, 2016 2:07:45 GMT -5
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. Yes, I have a small container of store brand instant coffee which I keep on hand pretty much just for these. What you're mixing up is pretty concentrated to begin with, so I think I'd try a lesser amount of instant espresso.
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cafelatte
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Post by cafelatte on Sept 29, 2016 10:07:54 GMT -5
I just copied this recipe into MC. This is the next thing I will be baking! * Exported from MasterCook * Coffee Coffee Coffee CakeRecipe 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
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Post by beth on Sept 29, 2016 22:07:05 GMT -5
CafeLatte, thanks for sharing that. I would have made it if I had seen it earlier -- in honor of National Coffee Day. DH likes Ben & Jerry's Coffee, Coffee, Buzz, Buzz Buzz ice cream that used to be available only is shops -- and there isn't one near us, so it was a rare treat. That cake is a similar idea - wonder if her would like it as well.
That also reminds me of a coffee cake -- I think a bundt, that had the flavor of coffee ice ceam in a cake. I will have to see if I can find that one.
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cafelatte
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Post by cafelatte on Sept 30, 2016 7:50:54 GMT -5
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.
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Post by Deleted on Sept 30, 2016 19:51:37 GMT -5
Two come to mind. Affogato (Italian for drowned) - A scoop or so of vanilla gelato or ice cream with a shot or two of hot espresso poured over the top. (I wouldn't object to coffee ice cream.) Tiramisu. A different take... Ice Cream Tiramisu. All coffee ice cream (Hagen Daaz) would be good for me ;-) www.womansday.com/food-recipes/food-drinks/recipes/a10406/ice-cream-tiramisu-121521/Lots of variations, like Strawberry Tiramisu, etc.
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Post by swedishcook on Oct 1, 2016 17:29:55 GMT -5
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?
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Post by beth on Oct 3, 2016 16:14:44 GMT -5
CafeLatte, we spotted the Ben & Jerrys ice cream at Target last week. DH didn't get any though -- too many others at home already.
I think this is the cake I made before. I had to look through several books (might have posted it on CLBB and found that sooner, darn it) and it wasn't in either of my first guesses. The book it was in was All Cakes Considered by Melissa Gray. The base recipe is Coffee Spice Cake (which she comments tastes close to a gingerbread) and the one I made is a Mocha Coffee Spice variation -- and I may have varied that even further because I don't remember the spice, so suit yourself on that note. I noted this as adapted because I adapted her instructions and omitted all the comments about going to Starbucks and getting a pedicure, etc.....
Coffee Spice Cake Adapted from All Cakes Considered by Melissa Gray for a 12 cup Bundt or 10 inch tube pan
3/4 cup cold strong coffee (we have an espresso maker, but probably didn't go that stong) 3/4 cup shortening (3/4 cup unsalted butter for the mocha variation, which she says gives a moister crumb) 1 1/2 cups dark brown sugar 1/4 cup molasses 3 large eggs 2 1/2 cups cake flour 3 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/4 tsp ground ginger (omitted in the Mocha variation) 1 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground nutmeg Preheat oven to 350 -- center rack. Prepare the pan [assume this means greased and floured or similar prep using a spray).
Cream shortening or butter, add brown sugar and gradually increase mixer speed from M to MH and beat until fluffy (5 min?).
Reduce mixer speed to low and add molasses, then eggs one at a time, mixing well after each addition.
In a separate bowl, dry whisk cake flour with remaining dry ingredients. Add one third of the flour mixture to the creamed mixture, beat to combine, then add 1/4 cup of the coffee. [The recipe here says to beat and repeat 2 time, but there is no more coffee. if 1/4 cup is correct, it would seem you would add half after the first addition of flour and the remaining coffee after the second addition of flour, then the final 1/3 of the flour. I don't remember what I did, but that is my guess.]
Pour batter into the prepared pan. BAke 45 min or until the cake tests done (shorter than average baking time for a bundt makes me think the 1/4 cup coffee is correct). Cool 10-15 min in the pan and then turn out onto a cake rack (or serving plate?) to cool competely. Sprinkle with coarse sugar, dust with powdered sugar or drizzle with chocoalte drizzle.
Chcolate drizzle
2 oz unsweetened chocolate 1 11/2 cups (about 1 small can) sweetened condensed milk 2 T cold strong coffee
Melt chocollte in the top of a double boiler, Add condensed milk and stir over about 5 min until mixture has thickened. Add coffee. Remove from heat. Drizzle over cooled cake.
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Post by wallycat on Oct 5, 2016 10:52:01 GMT -5
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.
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Post by beth on Oct 5, 2016 11:21:01 GMT -5
I'm glad to know it doesn't seem gritty. I made an espresso rub with instant espresso and love that. I'd like to try the grounds, but it would be more of an effort. We buy whole bean coffee and our machine grinds and brews. But I think we need to try it both ways.
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peachesncream
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Post by peachesncream on Oct 5, 2016 12:07:10 GMT -5
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.
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Post by cafelatte on Oct 5, 2016 14:21:45 GMT -5
Beth, thanks for posting that recipe. Looks delicious -- as do the others. I am copying them into MC for sure!!!
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Post by cafelatte on Oct 5, 2016 14:28:44 GMT -5
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 TiramisuRecipe 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.
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Post by cafelatte on Oct 11, 2016 7:58:29 GMT -5
Here's another coffee cake, and it uses a food processor. I've got to start keeping the coffee left in the pot in the morning and make some cake. * Exported from MasterCook * Coffee Crumb CakeRecipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup all-purpose flour 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 2 teaspoon baking powder 3/4 cup packed brown sugar 1/2 cup cold unsalted butter -- (1 stick) cut into small pieces 1/2 cup walnuts -- chopped 1 large egg -- lightly beaten 1/2 cup cold coffee Heat oven to 375 degrees F. Lightly coat an 8- by 2-inch round cake pan with cooking spray. Line the bottom with parchment paper; spray the paper. In a food processor, combine the flour, salt, cinnamon, and baking powder. Add the brown sugar and pulse to combine. Add the butter and pulse until the mixture resembles coarse bread crumbs. Transfer 1/2 cup of the mixture to a small bowl, toss with the walnuts and set aside. Add the egg and coffee to the food processor and pulse just to combine. Transfer the batter to the prepared pan. Sprinkle the walnut mixture over the top and bake until a wooden pick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a cooling rack and let cool for 10 minutes before serving. Woman's Day March 2014 Nutritional Information (per serving) Calories 276 Total Fat 13g Saturated Fat 6.5g Cholesterol 43mg Sodium 182mg Total Carbohydrate 36g Dietary Fiber 1g Sugars -- Protein 4g Calcium -- S(Internet Address): "http://www.womansday.com/recipefinder/coffee-crumb-cake-recipe-wdy0314?click=recipe_sr" - - - - - - - - - - - - - - - - - - - NOTES : This classic coffee cake uses the same sweet, crumbly mixture in the batter and as a topping to intensify this dessert's cinnamon-sugar flavor.
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Post by beth on Oct 11, 2016 21:17:25 GMT -5
I think this is actually the one I was thinking about with the B&J ice cream flavor. I found it on an old CLBB thread posted by LeaHamm before I had tried it. LeaHamm LeaHamm is offline Verified User Join Date Apr 2012 Posts 3,041 Coffee-Heath Bar Crunch Cake If you love candy Heath Bars you will love this cake, posted by Gecko on February 21, 2011. (This would be a good way to use miniature Heath Bars from Trick or Treat bags!) Coffee-Heath Bar Crunch Cake Cake 1 1/2 cups all-purpose flour (I added an extra 1/4 cup of flour) 1 tbsp instant espresso powder 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup (1 stick) unsalted butter, softened 1 cup packed light brown sugar 1 egg 1 egg yolk 1 1/2 tsp vanilla extract 1 cup milk Streusel 4 Heath bars (1.4 ounces each), chopped or 1 cup of pre-chopped Heath Bits 2 tbsp light brown sugar 2 tbsp all purpose flour 1 tbsp butter, softened Preparation – Streusel Preheat the oven to 350°F. Grease a 9 inch round springform pan. Combine the Heath bars, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use. Preparation – Cake Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl. Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour. Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake. Bake the cake until golden and a toothpick inserted in the center comes out clean, approximately 50 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack. Cool completely, cut into wedges and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. Makes one 9” round cake. (Recipe from Cake Keeper Cakes by Lauren Chattman)
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