Some Coffee Recipes

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Coffee and Chocolate Chip Gingerbread

You can also make gingerbread men out of them and let the kids have at them in a decorating frenzy. Be sure to get raisins, colored icings and little candies like sprinkles for your decorating part.

Ingredients:

• 2-1/4 cups all-purpose flour
  
• 1 tablespoon finely chopped crystallized ginger
  
• 2 teaspoons ground cinnamon
  
• 1 teaspoon baking soda
  
• 1 teaspoon ground ginger
  
• 1/4 teaspoon salt
  
• 1/2 cup butter, softened
  
• 1/3 cup sugar
  
• 1 egg
  
• 3/4 cup mild-flavored molasses
  
• 1 cup brewed coffee, cooled
  
• 1 cup semisweet chocolate pieces
  
• Coffee-Flavored Whipped Cream (see recipe below)
  
• Finely chopped Crystallized Ginger (optional)

Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, combine flour, 1 tablespoon crystallized ginger, cinnamon, baking soda, ground ginger, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Add egg and molasses; beat 1 minute on medium speed. Add dry mixture and coffee alternately to beaten mixture, beating on low speed after each addition until combined. Stir in chocolate pieces. Pour batter into prepared pan. Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm with Coffee-Flavored Whipped Cream and sprinkle with additional crystallized ginger, if desired. Makes 9 servings.

Coffee-Flavored Whipped Cream: In a chilled medium mixing bowl combine 1 cup whipping cream, 1 tablespoon sugar, and 1 ounce shot of espresso. Beat with an electric mixer on low to medium speed until soft peaks form.

Coffee and Chocolate Crunch Bars

Made with probably two of the most potent and habit-inducing flavours known to man, these Coffee and Chocolate Crunch Bars are rightfully addictive. Who can resist?

THE BASE

• 1½ cups plain all-purpose flour
  
• 1 tsp espresso powder, or finely ground instant coffee
  
• ½ tsp fine sea salt
  
• ¼ tsp ground cinnamon
  
• 225g unsalted butter, at room temperature
  
• ½ cup packed, light muscovado sugar
  
• ¼ cup caster sugar
  
• 1 tsp pure vanilla extract
  
• 80g bittersweet chocolate, chopped

THE TOPPING

•  170g bittersweet chocolate, finely chopped

•  ¾ cup chopped almonds, roasted

MAKING THE BASE

Preheat oven to 190°C. Prepare a 23x33cm shallow baking pan with some parchment paper.

In a medium bowl, whisk together flour, espresso powder, salt and cinnamon, set aside.

In a separate bowl, beat butter and sugars until light and fluffy.

Beat in the vanilla and mix until combined.

Sift the dry ingredients over in two additions just until the flour has been incorporated into the batter.

Add the chopped chocolate and mix until combined. Be careful not to overwork the batter.

Scrape the dough together using a spatula, the dough will be quite sticky and heavy.

Fill the baking pan evenly with the dough, using your fingers to press into corners and fill holes to make a nice even layer.

Bake in the oven for 20-22 minutes, or until the base starts to bubble vigorously.

Remove from oven and get ready to add the topping.

MAKING THE TOPPING

Scatter chopped chocolate evenly over the surface of the hot base and replace in the oven for 2-3 minutes.
The chocolate will begin to melt although will not have spread evenly.

Remove from oven and immediately spread the melted chocolate evenly using an offset spatula or the back of a spoon.
Sprinkle roasted almond over the chocolate.

Place the baking pan on a rack to cool to room temperattre and for chocolate to set. If need be, place the bars in the refrigerator to set the chocolate.

When chocolate has set firmly, carefully lift the bars out of the pan using the edges of the parchment paper.

Cut the bars into whichever size you want and serve. 

Coffee Sponge Drops

 

 

 

 

 

 

These are wonderful if you are having a tea or coffee party! 

Ingredients:

•   1/2 cup flour

•   1 tbsp. instant coffee powder

•   2 eggs

•   1/3 cup sugar

For the Filling:

•   1/2 cup low-fat cream cheese

•   1/4 cup chopped crystalizaed ginger

Instructions:

Preheat oven to 375 degrees F (190 C).

Sift flour and coffee together. Beat cream cheese and ginger, chill until needed. Combine the eggs and sugar and beat until thick and mousse like. Carefully add sifted flour/coffee mixture and fold in with a rubber or silicone spatula. Spoon into a pastry bag fitted with a 1/2 inch nozzle. Pipe 1 1/2 inch rounds on a lined baking sheet. Bake 12 minutes. Cool, then sandwhich with filling.

Makes 12 servings.

Coffee Crumb Cake

Delicious cake. Good for breakfast, lunch, or dessert. Also delicious with a scoop of ice cream on top!

Ingredients:

• 1/2 cup (1 stick/4 oz./113g) butter or margarine

•  1 cup granulated sugar

•  2 eggs

•  2 cups all-purpose flour

•  1/2 teaspoon salt

•  1 teaspoon baking soda

•  1 teaspoon baking powder

•  1 cup sour milk

•  1 teaspoon vanilla extract

Crumb Mixture:

•  1/2 cup brown sugar (packed)

•  1/4 cup granulated sugar

•  1 teaspoon ground cinnamon

•  1 cup chopped nuts (optional)

Tip:

If you don't have sour milk, put 1 tbsp. of vinegar or lemon juice into 1 cup of whole milk or cream. Let stand for few minutes.

Instructions:
Mix butter and granulated sugar, add eggs and mix well.

Then add flour, salt, baking soda, baking powder, sour milk, and vanilla.

For the Crumb Mixture:

Mix brown sugar, granulated sugar, cinnamon, and nuts.

Grease and flour a square or round 9-inch baking pan, place 1/2 of the batter in pan, then add 1/2 of the crumb mix.

Add remaining batter and the remaining crumb mix on top.

Bake at 325 degrees F/160 degrees C for 40-45 minutes.

Enjoy!