OK well if I were to include George Clooney into the prize, I don’t think my site could have handled the traffic. Today Dear Readers I am offering you a very special prize. Drumroll please…a Nespresso CitiZ Coffee machine. Now your coffees can be made in an instant, but they won’t be instant coffees. I first tried these when I was travelling in Austria and it seemed that most of the hotels we stayed at had one in the room. I was grateful to be able to make a cup of coffee without having to call for room service. I remember peering at the machine curiously. There only seemed to be one button there and so I pressed it and out came some coffee – with crema!
It takes less than a minute to heat up the water and you can choose from a few different blends of coffee (yes you do need to buy the coffee pods which come in packs of 10 and range from $6.80-$7.80). You can make an espresso sized coffee or a taller coffee (lungo) depending on what you fancy. The CitiZ and Milk also comes with a milk frother (an Aeroccino). The machine is in a slimline “Retro Modern” design so that it takes us less room in the kitchen. There is also an energy saving mode and you can automatically program your coffee quantity.
The Nespresso CitiZ and Milk machine in cream is worth $499 and to be in the running to win one, all you have to do is tell me your favourite coffee flavoured recipe. The most delicious sounding idea wins! Simply add your answer as a comment to the story. The competition ends at Midnight AEST 4th July, 2010. You can enter this once daily. This competition is open to people in Australian only.
The lucky winner is: Malcolm T of Drummoyne!
Best of luck!
Love,
Lorraine
xxx
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309 Comments | Add your own
My mum used to make an amazing cake with coffee icing. It reminds me of childhood. So super lovely. x
Banana cake with a coffee glaze is divine… and it seems to disappear into thin air.
Has to be tiramisu!!!!!
Hi Lorraine
I love coffee but not as a flavouring in food. However, I will make an exception for a delicious dessert called Mamma’s Cake, which I found in an old Woman’s Weekly Italian Cooking Class Cookbook.
It is four layers of sponge cake, each layer brushed with a heady mix of brandy, Kahlua and strong black coffee. Cover the first layer in vanilla custard then stack on the next layer and brush on the coffee mix and cover with chocolate custard. Keep layering and finish with a chocolate layer. Pipe a decorative border of cream around the top,grate a coffee bean or sift a little cocoa to finish!
I urge any custard lovers (and who isnt?) to search out a copy of this publication just for this cake alone! It’s not one you could eat everyday but I always get raves when I make it.
Love your blog. All the best
Sue
Hi!
Just want to say that I’m a long time fan and I visit the website every single day.
Favourite coffee recipe, let’s see. Coming from an asian background, my parents always used 2 tablespoon of condensed milk and 2 teaspoons of nescafe blend 48 to make coffee.
Having never owned a coffee machine, perhaps this machine would allow them to appreciate other flavours of coffee haha.
G’day Lorraine,
What a fabulous chilly winter morning! I’ve just returned from my kids practice soccer match. It’s 9 degree outside! Gotta love the World Cup fever
My favourite coffee recipe is Spicy Mocha. It’s inspired by the movie Chocolat where the leading lady Vianne (played by Juliette Binoche) teased her customers’ tastebuds with chilli flavoured chocolate cuppa.
I’ve been experimenting with various chilli flavoured coffee recipes for years. Here’s my recipe for Spicy Mocha…
3 tablespoons of mocha powder
1 tablespoon chocolate syrup
Half teaspoon ground cinnamon
1 pinch chilli powder
1 quarter cup milk
3 quarter cup boiling water
Cocoa powder to serve
Directions: Mix the mocha powder, chocolate syrup, ground cinnamon, pinch of chilli powder in a large mug.
Pour in the milk and add the boiling water. Stir well and add a tiny bit of cocoa power at the top to serve. Enjoy.
A cuppa with chilli a day keeps the winter chill away!
Cheers,
Ayi
Chocolate Tiramisu Cake. Picture this, a moist chocolate cake, divided into 3 parts. In between each layer is a tantilizing combination of drizzled espresso coffee and brandy syrup together with a mascarpone and vanilla cream dream. With all the cake sandwiched together, the mascarpone and cream mixture slathered all over the top with some generous shavings of dark chocolate to complete the cake. Nothing but a contented sigh and a few cake crumbs left.
My mother taught me how to make Coffee Chicken — you marinate chicken pieces in strong coffee for a few hours, which gives it a rich brown colour as well as an amazing aroma. Then you cook it in the oven in a casserole along with the marinade mixed with stock, soy, mirin.
Strong, Hot, Creamy and with a home made Chai blend (including vanilla bean) of spices brewed with the milk. So Warming!!!
I am a coffee addict! I love it in all its forms but the best thing I have made lately using coffee has to be the cappuccino fudge cheesecake to take to friends on Australia Day. A chocolate bicuit base covered with a rich chocolate ganache topped with coffee, vanilla and rum scented baked cheesecake then a layer of sour cream topped with lashings of the chocolate ganache! It was the richest, most indulgent, coffee lover’s bliss – heaven. Even better sliced frozen over the next few weeks with a spoonful of liquid chocolate ganache over the top. I am salivating just thinking about it!
http://tillwemeatagain.blogspot.com/search/label/cappaccino%20fudge%20cheesecake
No Bake Coffee Cheesecake
60grams butter
1Pkt Philly Cheese
1 Can Condense Milk
1 Lemon Jelly
1 cup of hot Coffee
3 Table spoons Gelatin
Coffee
Dry coffee to sprinkle
Crush a packet of Scotch finger biscuits, add melted butter, push into dish base & sides. Place in fridge
Make a lemon jelly with half water, add together place in fridge
Sprinkle gelatin over cup of Hot Coffee
In a large mixing bowl add Philly cheese, condense milk, blend
Add Jelly mix when cooled & mix well
Add Coffee/Gelatin mixture to mix
Sprinkle lightly coffee over top
Pour slowly into biscuit base,
Add to fridge & hide from dad
Chocolate mocha mousse, with a slurp of a good brandy. Yum, particularly with mascarpone – home-made, of course.
WELL I THING THAT Coffee Gelato WILL BE AMAZING
5 large egg yolks
1 cup sugar
1 1/2 cups whole milk
1/2 cup espresso shot
* strawberries
Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
Process custard in ice cream maker according to manufacturer’s instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)
servrd in high glasses garnish with big red sweet strawberries
enjoy!
i know it’s not really a dish, but after saying how you were drinking this coffee in austria…i am just going to throw it out there and say vienne coffee with mountains of whipped cream – oh divine!
Valli Little’s gloriously rich and surprising coffee risotto. Made with a shot of of very strongly brewed espresso rather than the instant suggest and using Kahlua instead of the brandy. Fabulous wintery dessert or leave out the Kahlua for a naughty breakfast.
http://www.taste.com.au/recipes/5993/coffee+risotto
Oh wouldn’t I love me one of that machine! I love coffee flavoured desserts. But TIRAMISU tops the cake. My favourite!
For me you can’t go past Affogato
good vanilla bean icecream
splash of frangelico/amaretto
serve in a pretty glass and top with a shot of
fresh espresso and some crushed caramelised almonds or hazelnuts and a few curls of dark chocolate
For the caramelised nuts spread flaked almonds on a baking tray lined with paper, sprinkle with icing sugar and Amaretto- just enough to dampen everything. Toast in a medium oven until golden
COFFEE ROASTED BBQ RIBS
Rack of pork ribs
2 chopped shallots
1/4 cup tomatoe ketchup
3 table spoons white wine vinegar
1 table spoon olive oil
2 teaspoons Worcestershire sauce
Salt & Pepper for seasoning
1/2 cup water
Small shot of strong coffee (preferably Nespresso)
Rub ribs with salt and pepper.
Combine rest of the ingredients including the coffee in a bowl and coat the ribs, leaving to stand for 15-30mins.
BBQ Grill on medium heat for about 15 minutes,periodically coating the ribs with the excess marinade.
The result a wonderful twist on an old BBQ favourite.
I’ve always loved coffee flavoured icecream. I made it the first time with my grandfather, but have never been able to get it exactly right since then – but not through a lack of trying!
Hell, I would make a Tiramisu to put hairs on your chest Lorraine!!! Or a particularly wicked dark chocolate mocha chocolate pudding cake, with Columbian Ganash!!!
Coffee and brownie shake
Chocolate and coffee are two sinful gifts from God that complement each other wonderfully, to the agony of my waistline.
I would crumble up brownies and putting them at the bottom of a tall glass. And then, I would combine cold coffee with drinking chocolate and milk, pouring the mixture on top of my brownie crumbs. This is a definite way to get the best of both coffee and chocolate, and a sugar rush that will keep me functioning for the day.
My mother makes the most amazing coffee slice with a crumbly biscuit base and a smooth caramel coffee flavoured topping topped with coconut!
Last weekend we tried the perfect winter coffee-based recipe – Espresso Braised Beef. When espresso beans – which are roasted until they are on the verge of burning – are teamed with beef, they yeild a flavour complexity that has to be tasted to be believed. Apparently our paletes perceive things that are darkly roasted similarly, which explains why espresso has the effect of making beef taste meatier. Using the slow cooker and other dark savoury ingredients like molasses and worcester sauce the result was braised beef that tasted like it had spent several hours being basted in a BBQ pit. Awesome!
Oh lorraine, that is a horrendous shot of espresso in the photo! Unless you added water to make it a long black? It’s far far too much – an espresso is 30ml!!! Its also got a very pale thin crema – looks like its well over-extracted…
Anything with a coffee flavour tantalizes my taste buds but a good Tiramisu or Coffee & Walnut Cake with coffee icing always comes top of my list!
Sarah-a bit of credit please! That first picture is the Nespresso whilst it is making the coffee in action! It was a long black. The finished one is obviously the one in the second picture…
If George Clooney were really part of the prize, I’d move to Australia just be eligible to win!
This is one I came across a couple off years ago from a beer lovers’ club.
It’s a Tiramisu, with espresso coffee (not instant!), and a chocolate stout beer for a deep rich taste. It doesn’t taste like beer, it just is… oh try it and see
Definitely one for night dinner parties in winter, it’s astoundingly good…
-1 250g pkt savoiardi biscuits
-1 cup strong espresso coffee (NOT instant – this will be several shots of espresso).
-1/4 cup of Amaretto
-2 eggs (separated)
-3 tbsp caster sugar
-250gram mascarpone cheese
-1 cup stout (250ml) ideally Youngs Double Chocolate Stout, or the local Sydney Redoak Belgian Chocolate Stout.
-250ml thickened cream, whipped
-Chocolate shavings for garnish
Method
1. Combine stout, coffee and Amaretto in a bowl.
2. Add egg yolk and sugar in a bowl and whisk until thick and pale. Add mascarpone and beat until just combined. Add 3 tablespoon of Amaretto and mix well.
3. Fold in the whipped cream into the mixture. Beat egg white until soft peak, gently fold it into the cream, trying not to lose the volume.
4. Dunk the biscuits, one at a time, into the liquid. Layer the biscuit into serving glasses.
5. Spoon Mascarpone mixture over the top until the biscuit is fully covered.
6. Repeat step 4 – 5 until the serving glasses are filled to the top.
7. Top with chocolate shavings and refrigerate for at least 4 hours, or until ready to serve.
8. Om nom nom
9. ???
10. Profit!
My mums coffee tea cake with cardamom and vanilla. She serves it with a cardamom and vanilla infused coffee too =)
Sarah (9.56am )I think (and correct me if I am wrong NQN) but the first picture looks like it taken while it is making the coffee. There is an espresso cup behind it so I think she was making a long black (or lungo, I just learnt a new term). I’m sure she knows the difference between the two and the last picture looks like really good coffee.
I bought a Nespresso machine for my parents a few years ago and would LOVE to have one myself!
My favourite recipe using coffee is Cappuccino Brulee Tart – a strong coffee scented tart with Creme Brulee texture/flavour topped with apricot slices! Yumm.
Ooh – what good timing! After an afternoon viewing this afternoon of SATC with some girlfriends, we’re catching up for a ‘Pot Luck’ afternoon tea. I’m taking along Chai Friands, which I intend on serving warm with coffee icecream (churning as I type).
add two shots of coffee into a rich creamy rice pudding and top with extra cream….yummy. A pinch of cardamon as the final flourish!
Cafe Au Lait Pudding would def be my fav,A layered pudding with chocolate, coffee and vanilla. ^^ i first had it awhile ago when my friend made it from a recipe book her friends gave her for her bday and as she knows i like whipped cream, coffee and custard, she invited me over to help her out
i think this dessert is real awesome ( cos it has layers!)
you really cant go past tiramisu when u mention coffee… whats even better? sponfuls of delicious tiramisu with a black coffee… mmm indulgence
Mmm, “Arabica” – a torte made with pulverized coffee.. Each mouthful is rich, dense and velevety. Not for the faint hearted!
Awww, no George Clooney? hehe
I think the ultimate coffee dessert is tiramisu.
Good morning Lorraine!
Ever tasted quail roasted with coffee and spices and served in a pool of vanilla? The tenderness of succulent quail roasted in the combined strength of coffee and spices… Yum!
Mix sesame, black peppercorns, coriander seeds, cloves and cinnamon and toast the mixture in oven over 300 degree heat until the sesame seeds are golden. Finely grind the toasted spices together with bay leafs. Add freshly ground espresso coffee, salt and sugar, and continue grinding until the mixture is very fine. Now here’s the main part. Lightly rub the spice mixture over the skin of the quails. Cover and refrigerate the quails for 2 to 3 hours. To cook, pan fry the quails in pan heated with oil for 5 minutes until brown (preferably medium rare). Serve the quail in a pool of vanilla scented butter sauce. Garnish with thinly sliced deep fried parsnips and sprigs of mint.
Espresso Martini, of course!
My fave coffee recipe is the easiest dessert in the world. Affogato. Made with a simple but good vanilla ice cream and a shot of perfect espresso.
I’ve had my Nespresso machine for 4 years.I love my Nespresso. One of my children keeps telling me I should buy a new one so he can have mine.
For me, the best dessert recipe with coffee I had attempted so far is Julia Child’s recipe of Reine de Saba. The slight hint of coffee in the chocolate cake really makes that extra oomph. And boy oh boy, the cake was soooo good and moist that I licked almost every spoonful of it. Love love love the recipe and Julia Child for the recipes she created
coffee ice cream!
one word. Affogato.
It’s so simple. But delicious. A scoop of your favourite vanilla ice cream or gelato, drowned in a shot of hot espresso. Sprinkle a pinch of ground coffee.
I can’t go past my coffee in the morning. Tiramisu would be my favourite coffee flavoured food without a doubt though I can’t go past coffee flavoured ice cream in a big waffle cone either!
Lorraine, I don’t need to win this…I had already lugged one back from Paris last October because it was half the price here in Singapore…my best buy from the trip!
One of our Christmas traditions is a coffee-chocolate meringue cake with chestnut cream. It’s divine and one of my favourite coffee flavoured recipes!
http://anemptystomachisthebestcook.blogspot.com/2009/02/coffee-and-chocolate-meringue-cake.html
Nespresso machines are fab! I’ve been coveting this one for quite a while.
My favourite food involving coffee is Banoffee Coffee Pie. I bet it would taste even better if made with a couple of shots of Nespresso Dulsao blended with the dulce de leche!
I would make a cappucino with mint and almond kulfi (indian ice-cream) delicious with some crunchy biscotti crummbled on top for extra crunch.
My best coffee recipe:
one short (the Italian way) Nespresso Arpegio pod with one square part of dark Valrhona chocolate
Or…
One Adriano Zumbo’s great “Ed there’s only one ball!” being hazelnut sable and baked creme, chocolate biscuit, mascarpone creme legere, coffee brulee and a coffee shot
This machine sounds like magic!
This recipe is delicious & a real time saver.
COFFEE MOUSSE
1 cup strong coffee
24 regular size marshmallows
1 1/4 cups fresh cream, whipped
Melt cut up marshmallows in hot coffee. Fold in whipped cream. Pour into serving dishes. Chill until firm, approx 20 mins. Serves 6.
Aww, no George? Maybe a glossy picture to drool over instead?
I’d gaze longingly at his gorgeous glossy face while tucking into my boozy chocolate-coffe & Kahlua brownies. Actually, good thing it’s just a picture: don’t have to share!
dark chocolate mudcake with mocha cream filling.
YUM.
What a wonderful coffee machine!
My favourite coffee dish would have to be mocha icecream – so simple but oh so delicious
Hmm, I think I would try to make a Tiramisu flavoured cupcake. You could inject vanilla cupcakes with coffee using a narrow icing tip like Wilton 230 Round Decorating Tip. The icing could be whipped Mascarpone icing flavoured with liqueur coffee & a sprinkling of grated chocolate on top. Sort of deconstructed… What do you thin?
Hmm, I think I would try to make a Tiramisu flavoured cupcake. You could inject vanilla cupcakes with coffee using a narrow icing tip like Wilton 230 Round Decorating Tip. The icing could be whipped Mascarpone icing flavoured with liqueur coffee & a sprinkling of grated chocolate on top. Sort of deconstructed… What do you think?
Favourite coffee recipe?
Definitely coffee macarons. Finely ground coffee beans in the crisp almond shell with a smooth dark chocolate coffee ganache, topped off with a small chocolate coated coffee bean. Bliss in one mouthful.
Girl, I would literally KILL to have this machine. I would sit it on my desk at work and be all ‘NO COFFEE FOR YOU!’
It would be epic.
Every year for Christmas I make Mocha truffles and the teachers literally meet me at the gate salivating.
And then there is Espresso Granita – Oh. Em. Gee LOVE.
My coffee list is way too long, but begins with a Piccolo late’ with 1/2 sugar – awesome crema – but The BEST COFFEE is the one my children or husband brine me when I wake up first thing to face the day. Am I grateful?? Cant put it into words x
Australian Christmas (chocolate) log – sprinkle Arnott’s best choc chip cookies with coffee liqueur. Form a log by stacking the cookies vertically and sandwiching them with whipped cream. Cover entire log with whipped cream and sprinkle with lots and lots of grated chocolate! Garnish too with choc coated coffee beans! Why wait til Dec when you can one now winter in July
Hi Lorraine, my favorite coffee recipe is spicy coffee chicken wings. You can taste the beautiful aroma of coffee liqueur balanced with spicy Dijon mustard, worcestershire sauce and black pepper served with a coffee sauce and salad on the side. A hit for the coffee lovers.
Oh NQN, I was just saying nespresso should pay me a commission as I’ve recommended it to many of my friends and family. I had the original version, which has finally died (longest lasting coffee maching I’ve ever had).
My favourite blend is ristretto and I am longing for another machine.
My fave coffee recipe, is an old family one:
Beat 125g butter and 1 cup sugar; add 3 eggs, one at a time. Then mix coffee powder to taste (1-2 tablespoons)in a little hot water. (Or use a shot from a nespresso machine). Add 1 teaspoon vanilla, then add 1 1/2 cups of SR flour.
Finally, fold in 1/3 cup sour cream.
Put into prepared tin, and bake for 30-40 minutes. Ice with coffee or mocha icing.
Enjoy!
Hi there,
I put a double shot of espresso in my pavlova roll mixture,sprinkle roasted chopped nuts (I use walnuts or hazels)mixed with grated 70% dark chocolate then mixed through chantilly cream (but sometimes I put a little butterscotch schnaaps in the cream)
Decorate the top as you wish.
OK, this drink might sound very unusual but it is very popular in Indonesia, and tastes incredible if you get the right type of avocado and coffee. The coffee has to be robust, nice flavour, strong, rich espresso – with crema of course. The avocado, ripe but not overly ripe.
1/2 to 1 ripe, firm large avocado
1/3 to 1/2 cup espresso (depending on how strong you like your coffee – I like mine strong!)
1/3 to 1/2 cup sweetened condensed milk (you can reduce this if it is too sweet)
2 cups ice cubes
2 teaspoons vanilla essence
Mix them in a blender until smooth (approximately 1 minute).
You can experiment a bit by swapping the condensed milk with Milo instead, or use vanilla ice cream.
What amazing recipes you’ve all got!!
I may have to nick one or two of them!
Too bad I already have a coffee machine, I love the retro look of this one!
Good luck everyone!
I thught this would be a little different idea …thinking poutside of the box. The coffee we all love so much has many uses beyond just waking us up in the morning. One of those uses is to create a coffee body scrub. It’s usually just the high prices that deter us from enjoying the benefits of exfoliating body scrubs. Since most of us have a canister of coffee grounds in the kitchen, creating this scrub will be easy, beneficial, and most of all, cheap! Not to mention that the coffee itself has added benefits for your skin and body that many body scrubs do not provide.
Before we go into any recipes, let’s discuss why a coffee body scrub is so much more beneficial than the everyday scrub. This information was provided by CancerLynx.
•No more cellulite. While coffee is wonderful for many reasons, it is actually the caffeine it contains that provides the added health benefits as a scrub. When coffee is applied to the surface of your skin, it helps redistribute fat cells and decrease the formation of cellulite.
•Problems with varicose veins. Many people accept varicose veins as a necessary evil–either as a sign of getting older or a predisposition inherited from Mom or Dad. Now with a coffee body scrub skin care routine, you may be able to prevent varicose veins or even make them vanish! The caffeine in a coffee scrub acts as a vascular restrictor–shrinking blood vessels, thus helping to reduce varicose veins.
Now that we know why the homemade coffee body scrub is so useful and one of the best natural beauty products, we can move on to the homemade body scrub recipe and learn how to make a coffee body scrub. The recipe for a coffee scrub is very simple, including only three main ingredients.
•2 cups of coffee grounds (Brand does not matter–the cheaper the better.)
•1/2 cup raw sugar or sea salt
•2/3 tablespoon of massage oil (Any plain, cheap massage oil will do.)
•Mix these three items together in a bowl.
•If you wish to make more coffee scrub for later use, you can easily double the recipe.
•When it comes to making a coffee body scrub, you also have a few add-in options:
•Brown sugar – Brown sugar adds a sweet smell, as well as a coarse texture that helps to rejuvenate your skin. Add until you reach the texture desired.
•A dash of cinnamon – Adding cinnamon will give your scrub a stronger sharper scent.•Vanilla extract – Vanilla extract gives your coffee scrub a sweeter smell. It also thins the scrub out a bit, if that is the texture you are going for. It may also make the scrub more soothing to the skin.•Perfume oils – Perfume oils make an excellent addition to your exfoliating coffee scrub. These oils are usually pure and highly concentrated, so they have a very strong smell. Adding just a dash of perfume oil to your scrub will give it a marvelous scent. The nice thing about the oils is that the tiniest bottle will last forever, especially if you are using it only for this purpose. Also, perfume oils come in many different scents, from flowers all the way to name brand colognes and perfumes.
true for sensitive skin.
MMMMMMMMM…….and now just enjoy….oh and you can fantasize about George Clooney
My favourite coffee recipe would have to be Tiramisu…but not just any Tiramisu, it has to be my Mum’s! She makes the best one I have ever tasted.
Ah if only George was included….
The most delicious dessert: Panna Cotta with Coffee Syrup and Grilled Peaches!
600ml thickened cream
125ml (1/2 cup) milk
110g (1/2 cup) caster sugar
2 tsp espresso coffee beans
1 tsp vanilla essence
1 tbs boiling water
2 1/2 tsp powdered gelatine
6 small, just-ripe freestone peaches
1 tbs icing sugar, sifted
coffee syrup
500ml (2 cups) water
110g (1/2 cup) caster sugar
25g (1/4 cup) espresso coffee beans
Method
Brush six 125ml (1/2 cup) metal dariole moulds with the oil to lightly grease. Place cream, milk, sugar, coffee beans and vanilla essence in a medium heavy-based saucepan. Cook over low heat, stirring often, for 20 minutes (do not allow the mixture to boil). Remove from the heat and strain through a fine sieve into a medium bowl.
Place the boiling water in a small heatproof bowl. Sprinkle with the gelatine and whisk until the gelatine dissolves.
Fill a large bowl with ice cubes. Gradually whisk the gelatine mixture into the cream mixture. Place the bowl on top of the ice, whisking every few minutes, for about 10 minutes or until the mixture thickens.
Spoon the mixture evenly into the greased moulds and place on a tray. refrigerate for 6 hours to set.
Meanwhile, to make the coffee syrup, place the water, sugar and coffee beans in a small saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil, stirring occasionally. Reduce heat to medium and simmer, uncovered, for 20 minutes until syrupy. Remove from the heat and strain into a heatproof jug. Set aside to cool to room temperature.
To serve, preheat grill on high. Halve peaches and remove stones. Place peach halves, cut-side up, on a baking tray lined with foil. Dust with icing sugar and cook under preheated grill for 2-3 minutes or until golden. Cut into quarters and peel skin.
Meanwhile, remove panna cotta from fridge and turn onto serving plates. Drizzle with the coffee syrup and serve with the grilled peaches.
I know its a long one but it really is to die for!
Zoe
I’d have to say coffee/caramel tartlets with bailey’s (Irish Cream) flavoured cream….
Aah, that’s easy. A couple of years ago when I was playing around with my breadmaker I came up with a divine coffee and date tea bread. It’s rich and delicious, especially when it’s finished with a sweet glaze and a sprinkling of demerara sugar on top. Now I’m going to have to switch off the computer and go bake some!
My favourite at the moment is Coffee & Black Pepper Ice Cream Cake with Mandarin & Cardamom Drizzle.
espresso in chocolate cake really adds something.
Mmm. My favourite recipe with coffee would have to be Swedish Choklad balls which my Swedish Stepmum taught me how to make.
An old flatmate once demanded more “Snorkum balls” so that’s what they are known as around my place.
I make a couple of batches every Christmas instead of Rum balls and it takes all my willpower to not scoff the mixture (though I do end up licking my hands after I’ve rolled all the balls – it’s that GOOD)
Snorkum / Choklad Balls
150 g butter (room temperature – or you can melt it and let it cool)
1 cup sugar (you can mix white and brown if you like)
1 1/2 – 2 cups rolled oats
1/2 cup coconut
1 tablespoon vanilla sugar
3-4 tablespoons cocoa
3 tablespoons cold strong coffee (brewed is the best)
Mix everything but the coconut together – using hands is the easiest but a bit messy..!
Roll into balls and roll them in coconut. Let them rest on a plate in the fridge over night (covered with gladwrap).
EAT with your morning coffee.
Hmmm, I’m tempted to make up some sort of bizarre coffee recipe just to win this – coffee-caramel tofu or something of that ilk. But that would be cheating. My partner makes a beautifully decadent duck with chocolate and coffee sauce – which I unfortunately can’t eat because of vegetarianism. Can I enter that on his behalf?
I enjoy my coffee cocktails. I have recently tried some of the Nespresso coffees and they are SUPER!!! My coffee cocktails couls use some of their wonderful coffee x
Wow, i’ve heard that the Nespresso coffee machines are great, but i’ve never had the opportunity to try one. My favourite coffee recipe is Coffee Cream Meringue Cake. I will put the recipe on my blog.
To give you a bit of a picture it is two layers of coffee flavoured meringue with bailey’s flavoured cream inside and on top and then sprinkled with pecan nuts on top. It is divine!
Oh how I wish I could win this one – so desperately in need of a coffee machine at home. I’m quite the coffee fiend and love going around the corner to Auction Rooms to have a syphon filter brew…..But as for cooking with it?? I’ve only made tiramisu – which is always delicious of course. I’m adamant in making it without any whipped cream and using raw eggs. Yes I know that is shocking but it seems the traditional way. Love my tiramisu!!
Lindt Hot Mocha
Shot of expresso, mix in warm milk and add 2 – 3 Lindt Chocolate Balls, let the balls sink, after a minute stir to mix coffee and chocolate together.
My coffee-snob partner and I love Nigella Lawson’s Chocolate Coffee Volcano, which we found buried inside “How to be a domestic goddess”. It’s an amazing pudding, baked in a bundt cake mould and when you turn it inside out, pour alcohol on top (we alternate between tia maria, rum, and whiskey when we make it) and set it alight with a blowtorch, it gets all crispy on the outside, and beautifully soft and spongey on the inside.
I’ve served it up to people who don’t really love coffee, and it’s always a winner. So yum.
Coffee Ice Cream Sandwich is a recipe I’ve just put together with a few other inspiration recipes that led to this combo.
Coffee Ice Cream Sandwich
Ingredients:
2 store bought Choc Chip BISCUITS (we want hard crunchy biscuits not chewy cookies)
1 Tablespoon of Hazelnut Spread
1 Scoop of VERY GOOD QUALITY Vanilla Bean Ice cream
1 shot of hot coffee sweetened with 1/2 tsp sugar
1 Tablespoon Freshly Whipped Cream (can be sweetened with a tsp icing sugar and a dash of vanilla)
Roasted Slivered Almonds
Cocoa for Dusting
This is the PERFECT dinner party “Wow!” dessert.
1. Take your Cookies and using half a tablespoon coat each underside of the cookie with the hazelnut spread. Pop the coated cookies in the freezer spread side up.
2. Take your ice cream out of the freezer to soften slightly.
3. Once softened remove biscuits from freezer and put one scoop between the cookies (nutella side touching the ice cream). Then give a little squish to sandwich together and pop back into the freezer.
When you are ready to serve put your ice cream sandwich in a wide mouthed teacup and pour the sweetened espresso shot overtop. Allow the coffee to absorb into the biscuit and melt the ice cream a little. Top with whipped cream, a dusting of cocoa and a sprinkle of almonds and serve.
I absolutely love Ina Garten’s recipe for Espresso icecream (it has chocolate coated coffee beans YUM).
I’ve also always wanted to make coffee biscotti (again with chocolate coated coffee beans).
It’s gotta be my mum’s amazing coffee chocolate and walnut cake with vanilla ice cream topping
We LOVE everything coffee- I like to make choc chip biscuits and then add a handful of ground up chocolate covered coffee beans-wow! we keep them away from the kids of coarse( I can send the recipe if you like. My wife is a cake wizz and she makes espresso cupcakes filled and topped with mocha ganache-talk about heaven! Love your posts-going to Marrickville soon to check out some of your stops–thanks again! Randal
Tiramisu, the dessert would be nothing without the coffee!
Espresso Martini:
1 shot expresso
1 shot vodka
1 shot butterscotch schnapps
1 shot kahlua
Combine all, shake with ice and serve in chilled martini glass topped with 3 coffee beans. Heaven.
I like to put a packet of coco mix in my cup with 1 tsp. of Raspberry flavoring add coffee and Half & Half and stir. MMMMM good. It tastes as good as it sounds and the smell is yummmm.
Do the following for a kind of ‘Cherry Ripe’ tasting coffee:
- shot of coffee
- teaspoon of drinking chocolate
- 15ml almond syrup
- 15ml of cherry syrup
- top with frothed milk
(I use the Monin branded syrups but there are other brands you could use too)
My simple & quick dessert
“EspreCitiZ”
In a pretty glass crumble 3-4 small amaretti biscuits (either home made or bought) and drizzle 1 tbs Amaretto (or Frangelico); Mix together some mascarpone, shot of cold espresso and icing sugar to taste and spoon on top of biscuits; Finally chop some roasted almonds sprinkle on top. Ooooh I think it’s dessert time forget about dinner!!!
Chocolate macchiato with whipped cream, choc sprinkles and a swirl of caramel:
- milk
- vanilla syrup
- caramel sauce/topping
- store bought whipped cream
- chocolate sprinkles
- espresso
- Milo
1. Add 2 tablespoons of Milo followed by 3 tablespoons of Starbucks vanilla syrup (or any other vanilla syrup but it may vary in taste.
2. Steam ~250ml milk and add to the vanilla syrup, topping with milk foam/crema.
3. Add a shot of espresso (I prefer mine with less coffee but double shot works fine) through the foam along the side of the mug. That way you can keep the foam intact all nice and fluffy
4. Drizzle caramel sauce/topping & make a pattern/picture
5. Top with some whipped cream
6. Add the chocolate sprinkles & drizzle some more caramel sauce/topping in spirals
7. Voila. A nice creamy mug of chocolate macchiato with whipped cream, choc sprinkles and a swirl of caramel!
I have two favourite desserts using coffee. Affogato is the first where the coffee is the star and the other is Jill Dupleix’s Chocolate Espresso Cake where the coffee is more of an enhancer. This cake is an all time favourite with all my friends and I’m called on to make it over and over
Dark chocolate-dipped coffee ice cream balls are a decadent and sexy excuse to add espresso to a recipe.
Buy or make your own coffee icecream.
Personally, I think using bamboo fork for sticks makes things more fun and creates a bit of excitement where the seemingly innocent ice cream on a stick becomes, er, something else on a stick that is just as seductive – if not more – as Mr Clooney.
Oh yes, the recipe!
About 200g of chocolate mixed with about 1tbs of oil in a double boiler, to dip 6 or so scoops of the icecream that have been placed on a tray and refrozen. Refreeze after dipping for half an hour.
I’ve got the black one and I LOVE IT! Never regretted getting it ever!
the traditional yummy Thai one is
2 tsp of sweet condense milk into the cup.. add the traditional Thai coffee (make in the look-like-sock-thingy) into the cup until 2/3 full cup.. then a bit of evaporated milk… yum !!
Affogato, simple yet delicious only with the very best freshly brewed coffee, and good quality vanilla gelato or ice cream with real vanilla bean and that smooth creamy texture. The perfect blend of sweet vanilla & a bit of bite from the strong espresso served on it’s own makes a great easy dessert for a sweet tooth and possibly future diabetic..
Cuddling up in front of TV on a Saturday night with a Kahlua Coffee is hard to beat. Like an Irish Coffee but infinitely better!
Freshly brewed coffee into an Irish Coffee glass (put a metal spoon into the glass when you add the hot cofee – it absorbs the heat and prevents the glass cracking), add 1/2 tsp sugar and 1 tot measure of Kahlua Liquer. Whip up some fresh cream and pour over the back of a spoon onto the hot coffee. Sprinkle with cocoa. Cuddle up and sip away! The combination of the hot coffee through the cold cream is
Sublime!
I make a gorgeous tiramisu but add a gorgeous crunchy almond praline to go over the top. The textures of the soft, sweet mascarpone with the moist sponge fingers and strong coffee accented with the crackle and crunch of the praline is just GORGEOUS.. mmmm.
Home made ginger meringues, sandwiched together with a strong black-coffee mousse & served with a dollop of cream. This dessert makes my mouth feel like it’s in heaven.
one of my fav street food where i come from is roasted chestnuts in butter and ground coffee. don’t know why it’s called roasted, but the seller will fry up chesnuts with ground coffee and some butter for hours in this giant wok fuelled by charcoal till the chestnuts are cooked. you can smell the coffee from a mile away…
Flourless dark chocolate & coffee cake, that’s gently steamed to perfection. It’s so rich, that the smallest slither hits the spot, yet greed leaves you wanting more….much more.
My wifes secret recipe, ‘home made coffee, walnut & toffee icecream’. Her supplies just can’t keep up with my demand!! It’s to die for and absolute earth-bound indulgence.
Coffee Butter Frosting its just icing sugar, unsweetened cocoa, butter & strong unbrewed coffee so yum on cakes
My coffee meringue cake: dessert dish to beat,
Leaves guests delighted, impressed and replete…
Sponge, coffee cream, meringue layers. Chocolate too! SWEET!!!
I usually include coffee granules when cooking curry. It gives it that extra little bit of oomph. Yum!!
This is the yummiest Mocha cake I ever had. It is my families favourite and I always make it when guests don’t like too much coffee flavour!It has a gentle mocha wow factor! I also have used it to make special birthday cakes, even a pussy cat for my first daughter’s 1st birthday party!Just added grated choc shavings for the fur!
Note: It is gluten free!and can be dairy free if margarine is used in the icing.
MALAKOV:
Sponge
6 WHITES
150GM SUGAR
150GM GROUND HAZELNUTS OR ALMONDS
(1TBSP PLAIN FLOUR OPTIONAL)
Cream
250gm butter or margarine
250gm icing sugar
3tbsp pure espresso coffee
2tbsp cocoa
6 yolks
Method:
Beat whites adding sugar slowly till firm, fold in nuts and flour if using it… …it keeps the sponge a bit dryer and lighter.
Bake in a preheated oven at 200deg C for about 20 minutes.
Meanwhile beat butter or margarine with sugar till creamy, then add yolks one at a time mixing well. Add coffee and cocoa, blend in well.
When the cake has cooled ice with the cream and enjoy!
You can also make variations by lining a Swiss roll tin and make a sheet with the sponge mixture, ice as you would a Roullade and roll up. I have also made this into a giant rectangle by doubling or tripling the recipe and making several sheets of the sponge and then cover the whole cake with a hard chocolate icing. YUMMO! Mmmmm I could do with some right about now or any time really.
Hi Chicka!
Well the coffee recipe I make the most (not including my own version of a lighter Tiramisu) is a coffee sour cream cake with walnut strudel topping. Its H-E-A-V-E-N-L-Y eaten warm, with a hot cup of coffee of course. Hrmm I think I’ll have to make some soon!
OOh what a lovely giveaway!
I do love the combination of chocolate and coffee – a match made in heaven. So my recipe suggestion is…..
Mocha self-saucing pudding with vanilla bean ice cream
Mmmm
My aunts used to make coffee flavoured jelly that had coffee mixed with coconut milk. They were so delicious! We used to make our own version of ice kacang with lychees, coffee jelly, coconut jelly and durian.
I’m going to have to go with Tiramisu for the perfect pick me up!
Well…anyone who knows me…knows that my best coffee recipes are Homemade Baileys Irish Cream and Irish Whiskey followed by a perfect cup of coffee the following morning to get me through the day and clear my head.
Homemade Baileys Irish Cream
1 cup light cream
1 (14 oz.) can sweetened condensed milk
1 2/3 cup Irish Whiskey
1 teaspoon coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
With homemade Baileys in hand you can now make the perfect Irish Whiskey to warm you up on a cold, winters night.
Irish Whiskey
1 tsp brown sugar
2 tbs Irish whiskey
3/4 cup (180ml) strong hot black coffee
1 tbs Homemade Baileys
Whipped cream
1 tsp grated chocolate
Enjoy….”hic”
Deep dark rich mud cake with a large double shot of expresso coffee thrown in yum oh….it would compliment a coffee made Nespresso CitiZ and Milk machine. I’m in heaven!
caramel coffee flavour to die for im addicted to coffee and to caramel so both are made in heaven yummy
Ooh i’d love to make my own coffees at home, i’m lactose intolerant so buying coffee out usually makes me ill (I can’t stomach soy!) – not that it stops me!
My favourite coffee recipe is Stephanie Alexander’s Amaretti & Coffee Semifreddo http://au.lifestyle.yahoo.com/b/home-beautiful/788/recipe-amaretticoffee-semifreddo/ … delicious & looks fantastic dusted with cocoa & scattered with chocolate coated coffee beans
Coffee is served best in combination with chocolate so my favourite recipe is for baked chocolate puddings. The secret weapon is the chocolate and espresso ice cube placed in the centre of each pudding delivering a saucing, sugar filled caffein hit every time. Yumo!
Bailey irish cream with coffee made as a buttercream smothered on a plain butter sponge cake…yum
Hi Love the site!!!
Sweet tasting …. A shot of George clooney a dash of whipped cream and a side of espresso rolled in a almond tuile. sweet creamy crunchy and George ……. Now thats heaven!!!
You can’t go past a rich coffee flan- so creamy and delicate that it melts in your mouth. Imagine this- the creaminess of creme brulee (an irresistable desert in its own right!)combined with a coffee twist. A must for coffee lovers and anyone with a sweet tooth- i’m sure you’ll go back for seconds!
You do the most wonderful give aways, but because I’m in the UK I dont qualify for any
, otherwise I need to ask Mr P to make me my own give away where I am the only entrant. I do love to win.
Have a wonderful weekend daahling!
*kisses* HH
Coffee creme brulee! Delicious!
I can’t go past a good mocha cupcake with a mocha icing. I am very fussy with my coffee, but the minute you add chocolate into the mix I am a coffee fiend!!!
i love making ice cream and i also love making my own flavours – strawberry and sour cream, walnut, salted caramel and cream cheese. i’ve thought of this potentially good recipe – tiramisu ice cream.
5 egg yolks
1 cup sugar
2 cups full cream milk
2 cups thickened cream
3 tbsp ground espresso coffee
3 tbsp coffee liqueur
1 tub marscarpone
1 pkt savoiardi biscuits – crushed
100 g grated dark chocolate
heat milk with coffee until the coffee flavour comes out. whisk egg yolks and sugar together until they become white-ish. add warm milk and then heat the mixture – do not boil. add the thickened cream and marscarpone and then whisk in. cool mixture and then mix in the kahlua or tia maria. fold in the crushed biscuits and the grated chocolate little by little. put mixture in the ice cream machine. TADA. enjoy the ice cream.
Buying coffee for myself is such a luxury! My favourite coffee is a chocolate cappuccino (I have an undeniable sweet tooth!) 1/3 espresso, 1/3 steamed chocolate milk, 1/3 frothed chocolate milk. Nothing fancy, but it’s one of my simple pleasures in life.
Have you ever tried coffee yogurt? Breakfast and caffine in one easy step!I make my own yogurt with an easiyo maker and add a shot of good coffee in with the water. Cuts down on one step in the morning when I can barely prise my eyes open.
My girlfriend was just saying the other day that she wants a Nespresso!
I don’t drink coffee (or any hot drinks for that matter…whole other story), BUT I know she would lovingly adore this beautiful machine every morning before work and on lazy Sat/Sun mornings!!
My favourite coffee ‘recipe’ is CHOC COATED COFFEE BEANS – oh so simple, but oh so delicious!!!
My favourite coffee flavoured recipe would have to be a Vietnamese Espresso Creme Brulee. The strong espresso and condensed milk added to the creme brulee base gives it an intense, almost dulche de leche hit. Offset by the bitter crunch of burnt sugar, this dessert is perfection. It might seem an odd combination, but I love to couple this dessert with a scoop of creamy pandan ice cream, my favourite ice cream flavour, which adds subtle musky overtones.
Yum.
Coffee Jelly!
best for summer.
Just do like other jelly, but using coffee as taste
you’ll love it
How about using rich espresso to make a jelly, and layer this qlaze over a silky chocolate mousse.
Hope you are getting lots of great ideas for coffee enhanced treat!
Warm cinnamon scrolls with coffee cream cheese frosting. Mmmm Melty deliciousness.
I don’t bake much but I have a nespresso (currently googling to find my mother in law one at a bargain price she loves ours) and I didn’t have enough time to make a dessert when my parents came over for dinner so nespresso came to the rescue. Nespresso affogato! They loved it!
how about a regular style pavlova, but instead of regualr cream, why not incoporate a swirl of cappucino mousse in it as well….diviinne!!
I am a firm believer in Affogato. Nothing can beat a generous scoop of rich vanilla ice cream topped with a shot of freshly brewed coffee. Yum!
I’d love to try a simple coffee creme brulee with a warm cup of Nespresso CitiZ on the side. Mmmm, that delicous *crack* of creme brulee, then a smooth lightly coffee flavoured custard melting on my tongue, followed by a warm sip of strong, creamy Nespresso. I can just feel it warming my belly now.
What better way to start the weekend than with Tiramisu Pancakes to accompany your morning coffee hit.
Chocolate pancakes flavoured with a touch of espresso. Layered into a stack with mascarpone, cream and coffee liqueur.
Mmmm… is it the weekend again yet???
Hello NQN!
Yum Yum YUMMY!! Coffee Kahlua Pudding….mmmmmmm *drools* Wintery gooey chocolatey goodness. hehehe
My sister gave me a recipe for Cappuccino Muffins. They are to die for. The nutmeg and cinnamon give it such a flavour burst.
Ingredients:
* 2 cups all-purpose flour
* 1/2 cup sugar
* 2-1/2 teaspoons baking powder
* 2 teaspoons instant espresso coffee powder (or instant coffee)
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 cup whole milk
* 1/2 cup butter, melted and cooled
* 1 egg, slightly beaten
* 1 teaspoon vanilla extract
* 3/4 cup semi-sweet chocolate mini-chips
Take 1 double espresso
Add a good few teaspoons of sugar
Give it to your nephew/niece
And return them to their parents
The joys of being an aunt!
Fantastic prize Lorrsine! This recipe is very 70′s
Coffee Biscuit Cake (super easy)
1 packet coffee biscuits (morning coffee)
125g copha
1 heaped dessert spoon cocoa
250g icing sugar
1 egg
vanilla essence to taste
1 shot of espresso cooled
Mix icing sugar, cocoa, egg, vanilla. Stir in melted copha and coffee
Build a layer cake with biscuits on grease proof paper
Stand in fridge to set and when ready slice on the diagonal so you get the cross pattern
Serve with more coffee
I know that it is quite cool at the moment but you can’t beat Kahlua and coffee flavoured icecream
ah!!! being a trained barista, and having had friends who worked in the roadside coffee shop, we loved to experiment and came up with a yin-yang mocha rainbow!!!
7 layers of coffee, cream, milo, sugar, cardamom tea and mark and spencer’s earl grey tea, and irish cream, served in individual suspended layers in a tall see through glass! yummy! don’t worry about the cardamom, you hardly even taste it! yumm… of cos, when that failed, we just go for the traditional kopi-o katai in the coffeeshop!
A dark chocolate affogato made with a mountain of dark chocolate ice cream and hot rich coffee poured on top.
My husband is coffee mad and as his favourite tastes are coffee, chocolate and hazelnuts I hunted down a recipe for his birthday cake with all three. He was delighted!
My favourite is my coffee hazelnut cake. It has a strong taste of nut and coffee!! What a great combination.
Ooh, the Co-pilot’s Italian side are all coffee fiends and the Co-pilot’s mum makes an amazing espresso and vanilla pannacotta with chocolate sauce. Could eat so much of that stuff!
Everyone must try this, it simple and delicious, my Carribean Coffee Cake.
PLAIN OLD COFFEE CAKE
INGREDIENTS
3 cups plain flour
½ cup sugar
1 egg beaten
¼ cup water
½ cup brown sugar
3 tbsp butter
½ tsp cinnamon
¼ cup coffee
¼ cup peanuts and raisins
PREPARATION
Blend flour, sugar, egg and water together.
Pour into pan cover with peanuts and raisins.
Bake at 200C for 25 minutes
Coffee with condensed milk.
Not good at all for you but worth every sugar laden sip
What a fabulous giveaway, Lorraine! I love the retro look of this coffee maker!
A while ago I made an adaption to a trifle recipe I found in a magazine. I took it to an easter BBQ, I think this has since become my favourite coffee recipe and was an absolute hit!
It bascially consists of chocolate fudge brownies and sliced pears soaked in kahlua topped with caramel marscapone, custard and double cream. I topped it with chocolate chunks and chocolate coated coffee beans for that extra kick. Totally decadent, but on special occassions I think it’s ok!
If you have been to Asia (especially Malaysia & Singapore), you can get a type of coffee bun sold by a shop call Rotiboy. I believe it is originated from some sort of Mexican coffee bun. It is really yummy bun with a crusty top made with coffee flavor and soft sweet fillings. You can find various version of the recipe of this popular bun on the website. Just need to google for “Rotiboy recipe”.
I love coffee … and coffee flavor in anything … well within reason anyway …… but my addition would be double choc fudge brownies with a mocha sauce ….sooooooo good……
coffee with a scoop of vanilla icecream, and some caramel flavouring. Yumm
i go crazy over anything-tiramisu so ill have to say the cake :O)
Well I already own one of these, so I won’t be greedy.
Good luck everyone, they’re fabulous little machines!
Affogato
- Espresso shot,
- Home made vanilla bean ice cream,
- A shot of amaretto.
The erfect end to an evening
Coffee Macarons (the French ones of course!) with poached figs and mocha sabayon. To die for – like George!
I love to make tiramisu with coffee. I dip the sponge finger biscuits in a bowl of strong coffee with marsala. YUM! Also a few of my mud cake recipes use coffee too, and the icing for my cinnamon rolls so actually I use coffee quite a bit in my cooking come to think of it.
The best coffee recipe ever, is actually a coffee I had every morning while on holiday in Wollongong a few years back now,
It was a white chocolate caramel coffee, divine I tell you and to add to it one would sip it why looking at the crashing waves
the perfect morning start.
I’ve loved this machine since I tried a coffee sample at their stand at the Easter Show! I would make endless Vietnamese iced coffees with condensed milk, affogatos (with and without booze) and coffee milkshakes!
My favourite coffee flavoured item has got to be the coffee liqueur my aunt makes. She has espresso liqueur and latte liqueur, and both are fabulous poured over icecream, plain sponge fingers, or just by itself as a digestive.
The best coffee recipe is an affogato! Good strong coffee over creamy vanilla bean ice cream is the perfect end to any meal. I love it with a shot of Frangelico or Ameretto as well….delicious!
A cappu-clooney-cino!
100% Arabica coffee beans sourced only from Rainforest Alliance Certified farms, ground to perfection and blended with dairy fresh milk and served with a not-so-light sprinkling of flaked lindt 70% cacao chocolate…..delivered flawlessly to me on a tray by George Clooney at his Tuscan Villa
coffee is best when it comes with avocado. its like avocado shake
roughly mashed the avocado then add coffee and condensed milk then mix together. blend it if you wanna get smooth texture (something like avocado juice). but i prefer the rough texture so you still have something to chew..
I love espresso gelato. Its incredibly simple – just good espresso and sugar syrup plus water, churned up regularly with a fork (OK that me – I don’t have a machine) and kept in the freezer. More perfect in Summer than Winter, but then again I’m dreaming of Summer right now!
Hey, no worries about not being allowed to be in the competition – just wanted to post a comment anyway
Love this coffee machine. It’s beautifully designed and so cool looking. Don’t think I’d even care how the coffee tastes, it just looks so amazing, LOL.
I am in love with Coffee Chocolate Mousse Recipe. Can’t get enough of it.
* 125g good quality dark chocolate, broken up
* 1 tablespoon strong black coffee
* 4 eggs, separated
* 1 teaspoon rum or vanilla (optional)
Method
1. Melt the chocolate with the coffee in a heat-proof bowl suspended over a pot of simmering water (don’t let the bowl touch the water). Stir until smooth.
2. Remove from the heat and gently stir in the egg yolks one by one, being careful to combine.
3. Beat the egg whites until soft peaks form.
4. Gently fold 1/3 of the egg yolks in to the chocolate mix and then fold in the rest of the whites.
5. Spoon into ramekin or wine glass and refrigerate for 4 hours or overnight.
6. Tip – when you are ready to serve top with a little whipped cream and some grated chocolate.
Enjoy.
My mum always made us these Coffee and Kahlua Brownies when we were little. I’m 32 now and I still make them for guests whenever I have people around for afternoon tea of coffee on weekends – everyone always raves about them!
1 cup semisweet chocolate chips (milk or dark, depending on your taste)
1/4 cup butter
1 egg
1 egg yolk
2/3 cup flour
1/2 cup sugar
1 tbs good quality coffee (freeze dried granules work best)
1/8 tsp baking soda
1 tbs Kahlua
1 tbs vanilla
Preheat oven to 180c. Melt butter and chocolate in a saucepan. Remove from heat and stir in coffee, egg and extra egg yolk. Separately, sift together flour, sugar and baking soda. Mix dry ingredients into the chocolate mixture. Stir in vanilla and Kahlua. Pour batter into a 20cm x 20cm baking pan, and bake for 20 – 25 minutes. Let brownies cool and cut into squares.
I am a coffee drinker and this will go perfectly in my kitchen. The first thing that I will make if this machine is in my kitchen is a nice simple rum latte.
All you need is:
11/2 tsp amaretto
11/2 tsp rum
11/2 tsp creme de cacao
1/4 cup heavy cream
steamed milk and milk foam
Cheers
ST
Well Lorraine, there are loads of fantastic and eccentric recipes and as hard as the judging will be, I’m sure you’ll love the challenge.
You have many Tiramisu entries but I’ll still enter mine. It’s not over-the-top, nor fancy but has a vital ingredient that keeps everyone , young and old, non-coffee/non- sweet lovers coming back for time after time. Lots of TLC,
amongst other things. My Italian cousin taught the recipe years ago when he came to visit and I haven’t tasted one to beat it yet!
Love that Nespresso Citiz Coffee Machine, I can almost smell that divine aroma.
A Vietnamese coffee.
A small plunger (french presse) style, with very very strong brew of coffee which drips onto condensed milk.
indulgent and rich and guaranteed to keep you awake for days.
I have never eaten an amazing tiramasu in my life – not even a very good one – I’m feeling very deprived
These savoury recipes people have contributed are fantastic – I’ve made the pork ribs before they were nom nom nom!
I once made golden syrup dumplings with coffee and it turned out surprisingly well. But of course any food paired with an espresso martini is a recipe for success!
I might be lucky last, here goes.
Perfect way to end a meal 3 items in one hit.
Affagato: -
Vanilla Ice Cream
Espresso (strong macchiato style
Chilled Frangelico
Oh rapture, yuuuum
A scoop of vanilla ice cream, topped with a shot of espresso, topped with heaps of milo!!!
Coffee chiffon cake. Mum insists that we wont ever find those here “like the ones back home”. So I am determined to prove her wrong! Light, moist and fluffy – with a strong whiff of fresh coffee. Served with coffee (of course) mixed with condensed and evaporated milk. Mum and I will take a walk down memory lane.
Hi Lorraine, like some of the other posters.. Long time reader, first time poster
My favorite receipt that includes coffee would have to be a fruit cake that my Auntie has been making for years (and I usually hate fruit cake). You actually soak the fruit in strong black coffee over night. Then it gets mixed with fruit and nut chocolate and a few other things to make the most moist yummy fruit cake ever!
Homemade icecream with extra strong espresso and topped with coffee/caramel topping made with condensed milk and other assorted goodies. Put a few choc covered coffee beans on the top for extra coffee goodness.
How could you go past a delicious tiramisu!
Unfortunately I have had my fair share of shockers when ordering at a restaurants – what seemed like a pile of whipped cream with chocolate shavings, extremely soggy savoiardi biscuits the espresso drips off, and even one that had a lemon flavour?!? But thankfully when I find a restaurant that gets it’s right i’m wooed back by it’s perfect balance of cream, chocolate and coffee flavours.
I cannot see how tiramisu would not win hands down. It is undeniably refreshing and leaves an indelible aftertaste.
i cannot see how anyone would be able to pass up coffee beans wrapped in decadent chocolate.
I just tried Affogato for the first time from Workshop Espresso cafe near my apartment last week. It was mesmerising seeing 3 businessmen enjoying their Affogato which prompted me to order one and it is sooo easy…the flavours are really kicked me and wake me up instantly. The recipe only required 2 heaps favourite vanilla ice cream, a lil bit cold milk then drizzle the espresso little by little on the side of the cup and a lil above the ice cream.
Can this machine make me Affogato every week? Don’t mind to make it everyday though when I’m a lil bit sleepy
Here is the picture:
http://www.facebook.com/photo.php?pid=4719574&l=559a5392c5&id=711056125
the link should be this, sorry:
http://www.facebook.com/photo.php?pid=4695903&id=711056125&fbid=398156641125
My favorite coffee recipe is also the easiest -coffee granita. Simply brew a couple of shots of your favorite coffee, add sugar to taste, add a little bit of water and freeze. Remember to scrape with a fork every hour of so to create fluffy granita and not a big lump of frozen solid coffee!
I’d say a most delicious coffee flavored recipe is the Italian: Il Diplomatico (Rum and Coffee Flavored Chocolate Mousse Cake)
My favorite flavored coffee recipe has to be tiramisu
Kahlua has got to be my fav coffee flavoured liquer, so of course one of my fav quick fix coffee deserts would be Mocha Mousse Parfait with Kahlua. Layers of Mocha Mousse & thick Kahlua whipped cream with a few shavings of silky dark chocolate – cafelicious
I have only made it the once but this recipe was a hit with all who tried it – great motivation for the bother of the choux pastry! Sorry that this isn’t the converted recipe but that is at home and I am being sneaky at work
Profiteroles with Coffee Ice Cream
For profiteroles:
1 quart coffee ice cream
6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For chocolate sauce:
1/2 cup sugar
1 cup heavy cream
7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 teaspoon pure vanilla extract
1 tablespoon Cognac or brandy (optional)
Equipment:
Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip
Make profiteroles:
Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
Add eggs 1 at a time, beating well with an electric mixer after each addition.
Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
Make chocolate sauce:
Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
Serve profiteroles:
Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce
Recipe found at Epicurious.com
coffee and walnut muffins with vanilla latte….my winter favourite
An Espresso Martini – what a fantastic kick the Nespresso would give an already delicious bev!
It would definitely have to be this wonderful Mississippi Mud Cake that i make on occasions. It uses instant coffee and goes perfectly with the copious amounts of REAL dark chocolate in it. Am not a fan of using cocoa powder too often. and its yummy with ice cream or cream or plain, hot or cold. There are so many glorious words to describe its wonderfulness.
I survived my uni exams many years ago by drinking buckets of cheap instant coffee. For the especially bad nights we would throw in a splash of kahlua and then a large drizzle of condensed milk from a tin with two holes punched in the lid. This sweet concoction hit the spot and gave me the sugar/caffeine boost needed to get through the night. Sometimes now for those moments when I feel the most homesick I might make a big mug of this for comforts sake!
What better combination then a warm winter coffee cocktail…This is a favourite during ski holidays..
Expresso Coffee
Amaretto
Baileys Irish Cream
Frangelico
Topped with a bit of cream and a Dash of cinnammon.
That will put the warmth back into you
Great Blog by the way.
Hi,
Coffee hmmm..
There was a time when I didnt know what coffee would taste like…But now my day just starts of with a nice hot cup of coffee….The aroma of the coffee makes my mind relax…
Coffee in any flavour is my fav..
One of my favorite dessert, tiramisu for me please.
It’s liek fate!
Our coffee machine at home has kicked the bucket. It’s horrible. Makes clunky noises and the coffee tasts so bad.
For a couple of coffee addicts it’s murder!
One of my favourite coffee receipes would have to be. . .
Coffee Cake Balls.
Cook up a chocolate cake with coffee in it instead of water or milk to make it nice and strong.
Let it cool.
Mash up the cake and roll it into balls, putting a coffee bean in the centre of each.
Set in fridge.
Melt chocolate in a double boiler.
Coat chocolate cake balls and set in fridge.
They’re an amazing caffine hit!
Oh Lorraine
I havebeen dreaming of owning a coffee machine for many years but important things such as school fees, take priority!
I adore my friend’s coffee syrup and walnut cake with coffee icing – it is moist and delicious with a big mug of mochachino!!!
I was thinking of another coffee recipe, then realised that this Nespresso already get a lots of flavours choice in its coffee pods. I have tried Nespresso machine while I was having breakfast in one of Manly Beach’s hotel. It was a hit among hotel guests.
So, If I want an Irish cream flavour with a hit, I’ll make affogato with ice cream using Irish Cream pod for Nespresso then add some nut toffee on top to lift my mood instantly.
Isn’t that what we want from Nespresso coffee machine too? An instant uplifting hit for everything…
Hi,
I tend to love any coffee of any flavour, apart from the one my nan used to make while I was growing up.
She would make a normal coffee, milk and sugar then add salt!!!
After that any flavour from plain to vanilla tastes fine by me! Just as long as there is no salt!!!
Tip – Don’t try it!!!
i very much like coffee and
mocha cookies with chocolate ganache.
AM-A-ZING.
Has to be coffee jelly, sounds simple but to get the right amount coffee is crucial. It’s something I used to have when I was young, on a summer day drizzled with evaporated milk. The bitterness of the coffee balances with the creaminess of the milk perfectly.
It’s also great with green tea ice cream and a sprinkle of Kellog’s corn flakes (the super sugary ones).
coffee biscotti with almond specks, so crunchy yet has that moist flavour that lingers…mmmmm
I am dying to get a coffee machine, and if I had one I would make coffee granita with a white chocolate-hazelnut cream!
For me is Tiramisu’….
I will now tell you the secret for a succesfull italian tiramisu: you have to dip the savoiardi biscuits in espresso coffee then press them between your hands; if you don’t do that the buiscuits are too wet and soggy.
If I win I will tell the secret for the mascarpone cream
Espresso Martini:
Espresso, vodka, simple syrup and Amaretto.
So smooth and delicious. Perfect nightcap. Can’t stop at one though *hiccup*
Quite simply -
A smear of nutella around the inside of a small coffee cup
Topped with piping hot espresso,
a spoonful of whipped cream,
and crushed hazelnuts.
Enjoy
Hi Lorraine
My favourite coffee recipe is actually Nigella Lawson’s cappucino cupcakes because they taste so amazing. The soft coffee sponge is balanced with a touch of chocolate icing…mmm..the ultimate tea time treat as well. You probably can substitute these cupcakes for real coffee!!!
Mocha flavoured brownies!
Coffee is my lifeblood! My favaourite coffee recipe to date is from Love and Olive Oil for Double Shot Mocha Cupcakes. Yummo! http://www.loveandoliveoil.com/2009/08/double-shot-mocha-cupcakes.html
PS- Are you sure George Clooney cannot be included?
Here is a recipe for an absolutely delicious hot drink recipe for a cold winters night.
Southern Spiced Coffee
This recipe makes approximately 6 cups.
- 10 Tablespoons of ground coffee.
- 1 teastpoon of ground cinnamon.
- 1/4 teaspoon of ground nutmeg.
- 6 cups water
-1/2 cup of whipping cream.
- 3 tablespoons of powdered sugar (icing sugar).
-1/2 cup whipping cream
- Another 1/8 teaspoon ground nutmeg
Method:
Combine Coffee, Nutmeg and Cinnamon. Prepare Coffee as you would regularly prepare coffee (i.e plunger, stove top expresso, coffee machine.)
Beat cream, powdered sugar, and nutmeg at high speed with an electric mixer until soft peaks form.
Pour coffee into mugs, and top with whipped cream.
- For some extra warmth add a bit of liquor!
OMG – Have you ever tried the Espresso-tini? It is of course a martini with a beautiful shot of Espresso (even has the lovely crema on top). It is the best cocktail ever!!
I simply adore affogatos but made with Bailey’s ice cream instead of regular vanilla.
wow, what a great way to spend the afternoon, dreaming over everybodys coffee favourites ! (the espresso martini is one I am going to try out!)
We use real espresso coffee shots in our cupcachino cupcakes, but i think my all time favourite recipe is Mocha Almond Praline, adapted from Marcel Desaulniers book, “Desserts to die for” You can try the rustic version, where you dont worry about neat little circles and just pile the meringue ( or dacquoise, or be particular as I have listed below)
Here it is:
Mocha almond Praline Snap
Ingredients:
Espresso Almond Meringue
1 cup sliced toasted almonds
1 1/4 cups sugar
3 tablespoons cornflour
8 large egg whites
2 shots espresso (short black)
1/4 teaspoon cream of tartar
pinch salt
1 teaspoon almond extract
Almond Praline
2 cups sliced toasted almonds
3 cups sugar
1 1/2 teaspoons fresh lemon juice
Chocolate buttercream
370g dark chocolate broken into pieces
500g unsalted butter
6 large egg whites
1 cup sugar
First, prepare the almond meringue:
Preheat the oven to 120 celcius,
using 9″ caketin as a guide, trace a circle on 4 sheets of silicon/baking paper with a pencil
place these sheets on your baking trays, face down (so you dont get the pencil in your meringue!)
placed the almonds 1/4 cup of the sugar sugar and cornflour in the food processor and blend until finely chopped
heat 1 inch of water in the bottom half of a double boiler or in a saucepan, with a bowl over.. Add in the egg whites, the 1 cup of sugar, the coffee shots, cream of tartar and salt and heat to 50 celcius while gently whisking the eggs, takes about 3 minutes.
transfer this mix to a mixer and whisk on high until stiff peaks form. Add 1 teaspoon almond extract and whisk for another 15 seconds or so.
Take bowl off mixer and fold in the finely chopped almonds
fill a pastry bag with the egg mix and pipe from the centre of the circle pattern outward ( like a large snail ) to the size of the drawn circles bake for one hour, reduce the oven temp to 110 celcius and bake for an additional 2 hours. remove from the oven and allow to cool on the baking sheets for 30 minutes before you touch them.
Stage two, the almond praline toffee…
spread the almonds evenly over non stick baking trays (or you can use your silicon paper here again for less mess!)
place sugar and lemon juice in pan and mix for about 10 minutes over medium heat, stirring constantly with a whisk to caramelise the sugar
pull it off as soon as the mis is the colour you are looking for ( it keeps cooking be careful not to burn it)
carefully pour the caramel mix over your spread out almonds (do not get it on your hands it hurts like holey hell…). Roll the trays around to thinthe mix as much as you can ..allow to harden to room temperature
last stage, the cream filling.
You can use a fresh whipped cream with melted chocolate here but after you assemble the cake, it will only last 4 hours or so before going too soft.
Buttercream method:
Melt chocolate, let it cool down a little so not too hot.
beat butter on high until light and fluffy, remember to scrape down the sides of the bowl.
Heat egg whites and 1 cup sugar in a double boiler or bowl over saucepan, to 50 celcius on your thermometer, whisking gently the whole time ( takes about 3 minutes) place this egg mix in the mixer and whisk on high with whisk attachment, until stiff peaks form..remove from mixer
Fold melted chocolate into the whipped butter, fold through the fold in the egg mix.
You could crush some of the almond praline that you made earlier and fold through the buttercream..tastes great
To put together.
Place sheet of meringue on cake plate, pipe or spread the buttercream on top and keep stacking until you are done. finsh with a coat of buttercream on the outside, or as i do, melt some chocolate ganache and pour on top so it drizzles down the side..
This dessert is lengthy but soo worth it!!
Megan from Sweet by Nature, Melbourne Australia
Hi
I found this interesting recipe. Never try it but I’ll try to make it and let you know if I win this amazing nespresso machine
Coffee Beef Stew
2 tablespoons extra-virgin olive oil
1-1/2 pounds lean stew beef, cut into cubes
2 onions, thinly sliced
1 garlic clove, minced
2 green bell peppers, halved, seeded, thickly sliced
1/4 cup all-purpose flour
5 tablespoons dry white wine
5 tablespoons strongly brewed coffee
Kosher salt and freshly ground pepper to taste
Fresh thyme
Bay leaves
Directions:
1. Heat oil in a saute pan over medium-high heat. Add meat and cook, stirring often, until browned on all sides. Remove meat and keep warm.
2. Reduce heat to low and add onions, garlic and peppers and cook over low heat, stirring often, for 10 minutes. Sprinkle in flour and cook, stirring continually, for 2 to 3 minutes. Gradually stir in wine and coffee.
3. Increase heat to medium and bring to simmer, stirring constantly. Return the meat to the pan, season with salt and pepper to taste, add a few sprigs of fresh thyme, two bay leaves, cover and reduce heat to medium-low. Simmer 1 hour or until meat is tender. Remove bay leaves and serve hot.
Can’t wait to tryyyyyyy
Cheers
ST
Hi, OK idea 2!
Scroggin mix is perfect when camping and hiking but I think a home made mix of nuts, dried cherries (or cranberries or red rurrants!) dark chocolate and chocolate coated coffee beans would be even better. It would feel like a treat when you had finished your days walking if you could wait that long. Otherwise with no espresso cafe in sight would give you a great kick start in the morning!
I’m really rather boring – I just love my mocha’s. I always have skinny mocha’s & add marshmallows & cream (the skinny milk cancels out the cream…doesn’t it???)
Would most definately have to be chocolate coffee cheesecake, with roasted chocolate covered coffee granules stirred through
This is a recipe for a really yummy and easy STREUSEL COFFEE CAKE, which is baked in a square or round layer-cake pan.
In small mixing bowl, combine 1/2 cup brown sugar, 1/4 cup sifted plain flour, 1/4 cup butter at room temperature and 1teaspoon cinnamon. Blend with fork until crumbly. Set aside for topping.
Sift 1&1/2 cups sifted flour with 2&1/2 teaspoon baking powder and 1/2 teaspoon salt into a bowl. Then in a medium bowl, beat together 1 beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add 1/2 cup milk and 1 teaspoon vanilla extraact. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 180° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm
It is really delicious if served warm with a fresh cup of coffee of course
Was wondering through the food aisles of the internet and……*drumroll, please*…..Found THIS on ‘Simply…Gluten Free’
COFFEE BARBECUE SAUCE!!!
Personally, my instant reaction was to gag.. but then, with a little imagination, i think the bitterness of coffee really matches the worcestershire-estness of a good ol’ bbq sauce
Recipe (below):
Gluten-free Coffee Barbeque Sauce
(Printable)
Ingredients:
2 tablespoons olive oil
1 medium Spanish onion, chopped
3 cloves garlic, minced
1 – 14.5 ounce can diced tomatoes in tomato sauce (preferably organic)
1 tablespoon chipotle in adobe sauce (2 peppers and some of the sauce)
1 cup brewed coffee – decaf is fine
1 cup water
¼ cup ketchup
¼ cup red wine vinegar
2 tablespoons Worcestershire Sauce*
3 tablespoons honey
¼ cup brown sugar, packed
1 teaspoon dried cumin
2 teaspoons smoked paprika
½ teaspoon dried mustard
½ teaspoon kosher or sea salt
¼ teaspoon pepper
Directions
Heat olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft but not browned, 3 -4 minutes.
Put the tomatoes along with the sauce and chipotles in a blender and puree. Add to the onions and garlic along with the rest of the ingredients and simmer for about 30 minutes stirring occasionally.
Puree the barbeque sauce in a blender in batches until smooth. Remember to remove the little plastic top to the blender lid so it does not explode on you. Strain into a bowl pushing the sauce through a sieve to remove any solids and let come to room temperature. Transfer to a jar or airtight container. Can be stored for up to a week in the fridge.
Makes about 4 cups.
* Lea & Perrins Worcestershire sauce is gluten-free in the United States but possibly not in England or the British Isles. If you are concerned, just leave it out.
i don’t know if this would technically be called a recipe, but i have to say affogato is my fav coffee flavoured recipe. i love the bitterness of the coffee against the sweetness of the vanilla icecream + its a bit more fun to eat it with a spoon rather than drinking coffee out of a cup as usual.
My mum’s homemade Tiramisu. She uses espresso coffee.
Im loving your website, absolutely love it!
Try this… Donna Hays frozen tiramisu. Delish:)
½ cup (500ml) espresso
¼ cup (60ml) coffee liqueur
17cm store-bought sponge cake
500 ml espresso ice-cream
100g dark chocolate, chopped
⅓ cup (80ml) pouring (single) cream
1. Line 2 x 1½ cup-capacity (375ml), 6cm-high x 9cm-round cake tins with plastic wrap. Place the coffee & liqueur in a bowl & mix. 2. Slice the cake into 3 layers. Use a 9cm-round cookie cutter to cut 2 rounds from each layer. 3. Dip a round into the coffee mixture, place in the bottom of the tin and top with ¼ cup ice-cream.
4. Repeat with the remaining ingredients, finishing with a round of cake.
5. Cover with plastic wrap & freeze for 1 hour.
6. Place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Allow to cool for 10 minutes or until slightly thickened.
7. Remove the tiramisù from the tins, place on a baking tray, spoon over the chocolate and place in the freezer.
My favourite is a choux pastry
eclair with a light vanilla custard and coffee icing.
A sprinkle of chocolate
A pinch of love
A cup of coffee flavour
Chocolate Hazelnut cake is the one
Gorgeous creamy coffee panna cotta…. What could be better after dinner than a smooth, silky combination of cream and shots of espresso…… If that’s not enough, top it off with a sauce made with your fav coffee liquer, another shot of espresso (cause we all need that) and a little sugar.
chocolate espresso mousse cake served with coffee ice cream or cream or both… weis coffee with cream ice-cream is so good!
Great coffee recipes are numerous including:Black Russian Cake, Espresso Brownies, Death By Chocolate Cappuccino, Rotondo Luce Torta di Cioccolata e Caffe Round (Light Cake of Chocolate and Coffee), Fusilli with coffee ragout, Coffee pork chops, Spaghetti al Caffe, Chocolate Pecan Pie, Mocha Meringues, Cucidati (Sicilian filled pastry), Coffee Butter Frosting, Coffee Nut Drop Cookies, Coffee Risotto Recipe, Espresso Grand Marnier Balls, Old-Fashioned Pot Roast in Coffee Gravy, Cappuccino Fudge Cheesecake Recipe, Finnish Lamb,but my favourite would have to be the simplest of them all, a strong espresso in a warm cup.
Coffee Toblerone Cheesecake is absolutely divine, I can’t give you the recipe as it’s a family secret
Chocolate brownies made with best quality dark chocolate and chocolate coated coffee beans!
I am a coffeee adict so love experimening with flavours
my fav at the moment is Vanilla Vodka delight
2 cups water
3 cups sugar
3/4 cup instant coffee
2 cups vodka
1-2 vanilla beans split
makes 4 cups
Mocha cheesecake bars!
- A chocolate biscuit/ butter base (liked in cheesecakes)
- A layer of luscious coffee filling made with cream, cream cheese, coffee, sugar and sour cream and baked until just set
- A chocolate ganache topping made with dark chocolate and cream layered on top for the final touch, set in the fridge and served in triangular pieces
My favourite recipe using coffee is Cherry Ripe Mudcake, yummy!
coffee streusel cake today.
sultana and cinnamon coffee cake fresh from the oven with fresh whipped cream
Hi NQN, my girlfriend checks your blog daily and I sometimes take a peek as well. Saw this opportunity to win a Nespresso, so I think I’ll give it a try:
In a tall frosted glass, put in 1 (or 2) shot(s) of espresso coffee, 1 shot of coffee (or other suitable) liqeur, 1 scoop (or 2) of vanilla ice cream; fill up glass with milk, top with whipped cream and sprinkle with dessicated coconut and/or grated chocolate.
affogato with frangelico
Coffee Crunch
Great on any occasions let alone a hot summer’s afternoon & best of all it’s fast and fabulous:-
Combine two teaspoons of your favorite instant coffee, 1/2 cup ice, 1.5cups full cream milk, half a Cherry Ripe and half a tablespoon dessicated coconut in a food blender.
Fabulously refreshing and the other half of the Cherry Ripe? Well treat yourself!
chez pim’s banana bread recipe which has ground coffee & rum. definitely in my top 2 bbread recipes
Hi
It’s me again…..today I will post the recipe for the yummiest coffee almond cake
All you need is
200g unsalted butter
200g castor sugar
5 eggs
225g flour
1tsp baking powder
25g ground coffee powder, melt in hot water and let cool
25g blanched almonds
How to??/
1. Mix butter and caster sugar in a bowl until soft. Add egg each at a time along with flour and mix well on each addition.
2. Add the remaining flour and baking powder. Blend it well
3. Pour the coffee mixture into the batter
4. Pour into baking tin, spinkle with blanched almonds
5. Bake for 50mt under 180C
6. Serve with whipped cream and a cup of coffee.
Cheers
ST
My favourite recipe involving coffee is truly one that knocks your socks off in more ways than one! You’ll probably gather that from reading the list of ingredients.
Mocha Pie with baileys
base
200g butternut snap cookies, crushed
80g unsalted butter
filling
80g unsalted butter
80g light muscovado sugar
1 egg and 1 egg yolk
2 tbsp self-raising flour
2 tbsp extremely strong coffee
1 tbsp baileys
topping
80g milk chocolate (pref the best you can get)
3 tbsp double cream
Oh this is easy. Nothing can beat a good Tiramisu. Everyone has their own small variation to that wonderful classic recipe.
Hi
This recipe is going to make you taste buds nuts. I love love this Chicken Nut Coffee, it has a very interesting taste and yet healthy….have a try!!!
2 tbsp lightly packed brown sugar
2 tsp dried ancho chili powder
2 tsp chipotle chili powder
2 tsp salt
1.5 tsp cumin
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp oregano
1 tsp basil
1/2 tsp ground cloves
The Coffee and Nuts
1/2 c sunflower seeds
2 c chopped pecans
2 tbsp poppy seeds
2 tbsp sesame seeds
1 cup chicken stock or broth
2 tbsp lightly packed brown sugar
3 tbsp fresh ground coffee
1 tsp ground chicory
Other stuff
6 chicken thighs (or 3 chicken breasts halved)
2 tbsp canola, sunflower or other high-heat oil
1 onion, chopped
1 cup chicken stock or broth
8 oz egg noodles
Mix the seasoning spices by giving them a little pinchy-pinch. Rub about 2 tbsp of the seasoning into chicken. Set aside.
Heat a large skillet to medium. Toast the sunflower seeds then the chopped pecans 5-6 minutes each, shaking the pan as they toast. Toast the poppy and sesame seeds together for 2 minutes in the same manner.
Puree the sunflower seeds, pecans, poppy and sesame seeds with 1 c chicken stock, 2 tbsp brown sugar, instant coffee and chicory in a food processor about 1 minute.
Heat the oil in the nut-skillet on high until it moves easily. Sear each side of the chicken 2 minutes, then set aside; lower heat to medium. Add 1 tbsp of the spice mixture to the pan with the chopped onion and sautee 5 minutes or until cooked. Stir in 1 cup chicken stock or broth, scraping the bottom of the pan to release the brown bits. Bring to a boil, add chicken, nut puree and spice mix, then reduce to low and simmer for another 25 minutes, or until chicken reaches an internal temperature of 160o. If you want to make the chicken cook more quickly (but with the risk of having an extra-liquidy meal), cover and cook til the internal temperature is reached.
Now’s a good time to boil water and cook the egg noodles.
I tried this using instant coffee
I wonder how it’ll differ using a freshly ground coffee….
Have a lovely Friday
ST
Simply a latte with extra Bailey’s!
I dream about the coffee ice cream in the Myers food court when I was young, so creamy that ice cream got me addicted to coffee and no other ice cream gets any where near.
Handmade espresso coffee made by my mother.The best espresso ever tasted. In a glass warm water, coffee and sugar is whipped with a spoon until it becomes lofty. when it rises till half glass put it in different mugs and add hot milk. Sprinkle drinking chocolate and enjoy…
Coffee Macaron Mushrooms, a coffee ganache stem topped with a french almond macaron, crisp outer shell and meltingly delicious center topped with bitter coffee grounds. A treat for your mouth with contrasting sweet and bitter tastes and crisp and creamy textures.
tiramisu is a definite favorite in our family.. placing a few chocolate coated coffee beans through the dessert adds a pleasant surprise and taste.. YUM
You can’t go past mixing alchohol and coffee!
Shaken not stired.
Coffee Martini- Yum!
Into a shaker two thirds filled with ice add a small (30 ml) shot of vodka, a small shot of Kahlua, and a large (60 ml) shot of cold (but fresh) espresso. Shake and strain into a Martini glass, then float a small shot of single cream on top. Garnish with three coffee beans
A coffee, rhubarb cake my mother recently made is my favourite coffee flavoured recipe. Delicious!
INGREDIENTS
Cake
1 box Moist Deluxe Dark Chocolate Fudge Cake Mix
1 1/2 cups reduced-fat sour cream
1 box instant chocolate pudding and pie filling
1/2 cup water
2 large eggs
3 Tbsp instant espresso powder
1 1/2 tsp ground cinnamon
Filling
3 cups heavy (whipping) cream
1/2 cup confectioners’ sugar
1 1/2 tsp vanilla extract
2 Tbsp coffee liqueur or brewed coffee
1 Tbsp instant espresso powder
1 1/3 cups hot fudge sauce (such as Mrs. Richardson’s)
Garnish: ground cinnamon, chocolate coffee beans
PREPARATION
1. Heat oven to 350°F. You’ll need a 9-in. springform pan coated with nonstick spray, two gallon-size ziptop bags and an 18-in. pastry bag fitted with a large star tip. (Pastry bag and tip are optional; see Step 8.)
2. Cake: Beat all ingredients in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes (batter will be thick). Spread evenly in prepared pan.
3. Bake 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack for 10 minutes. Remove sides from pan; cool cake completely. Wash and dry pan sides.
4. Insert several toothpicks halfway up side of cake all the way around. Using toothpicks as a guide, cut cake in half horizontally with long serrated knife. Set aside top layer. Return pan sides to base with cake.
5. Filling: Beat cream in a large bowl with mixer on medium-high speed until it starts to thicken. Add confectioners’ sugar; beat until stiff peaksform when beaters are lifted. Stir in vanilla. Spoon 1/2 into a ziptop bag. Stir liqueur into espresso powder in a small bowl until dissolved. Stir into remaining cream; spoon into another ziptop bag.
6. Spread top of cake on pan base with 2/3 cup fudge sauce. Cut 1/2 in. off a bottom corner of each filled bag and pipe dollops, alternating plain and coffee cream, around edge of cake in pan. Pipe alternating dollops in center. Top with remaining cake layer; spread with remaining fudge sauce. Cover with plastic wrap; refrigerate cake and remaining cream at least 2 hours.
7. Put pastry bag in a tall drinking glass. Hold bag of coffee cream in one hand, plain cream in the other. Squeeze bags into pastry bag at the same time so coffee cream fills one side of pastry bag, plain cream the other.
8. Remove sides of springform pan. Pipe rosettes over top of cake. (Or pipe alternating dollops of coffee and plain cream using ziptop bags as in Step 6.) Lightly dust cake with cinnamon; garnish with chocolate coffee beans. Refrigerate until serving.
This cake is always a favourite at my parties!
Ever heard of a Coffee Souffle…
as soon as it comes out of the oven you poke a hole in the oozing coffee flavoured centre
and pour in lashings of cream and caramel – yumness! =)
My wife has made her own Coffee flavoured Marshmallows and coated half in crushed peppermint candies/icing sugar and the other half in fine coffee granules/icing sugar. They were served after dinner with big old mugs of hot chocolate and were very very nice.
Dear Lorraine! Thank you for such an opportunity! My coffee recipe would be as follows: freshly brewed coffee in your coffee machine for all my friends invited, a little bit of sugar added (and milk for those who desire), a tiny pinch of salt (that reveals all the coffee oils hidden flavors from coffee, some gourmet chocolate, live music – and the party is on. Lorraine, you are invited too as an honored guest!
) Hope you will accept!
I had some fantastic coffee fudge today which sent me on the hunt for a recipe so I could make it myself.
Along the way I found a recipe for a chocolate fudge cake made with dark chocolate, coffee and grated, raw beetroot! Not only that, the recipe also calls for vanilla pods, golden syrup and almond meal. Sounds pretty wild, doesn’t it?
The clincher is that dark chocolate and coffee goes into both cake and the icing.
Would you like the ingredients?
250g good-quality dark chocolate
3 medium eggs
250g light muscovado sugar, or brown sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons golden syrup
2 tablespoons honey
40g self-raising flour
40g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25g cocoa powder
50g ground almonds
250g raw beetroot, peeled and finely grated
100ml strong black coffee
30ml sunflower oil
Icing:
150g good-quality dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons honey
I won’t take up any more space by including the method, but you can email me if you’d like it, or find various versions of it online.
Hi Lorraine, I’m sure you’d have to agree that this recipe is the most delicious sounding!!! Tastes good too & it’s definitely shaken, not stirred (hahaha) – Espresso Martini.
- 4 shots espresso, cooled to room temp
- 300 ml vodka
- 1/4 cup simple syrup (made with 1 part water & 2 parts sugar)
- 1 Tbsp amaretto.
Combine ingredients in martini shaker, fill with ice & shake 10-15 secs. Strain into 4 chilled martini glasses & take your tastebuds on a sublime excursion.
Kind regards
Lynette
If I win this coffee machine, the first thing I’ll be making is affogato!
A big scoop of Serendipity’s Belgian White Chocolate ice cream and a shot of espresso! Simply delish
Who doesn’t love cannoli????
Few years ago I tried a coffee filling cannoli in a tiny Italian Restaurant near East Sydney…..those are heaven…can’t forget the first bite of those crunchy pastry and the filling so yummy, not too sweet yet creamy with strong coffee aroma. Served with italian hot chocolate…..pure indulgence.
ST
Hi Lorraine,
These coffee shortbread cookies are simply divine!
Ingredients:
- 1/2 cup almonds (finely ground)
- 1 1/4 cups sifted plain flour
- 3/4 cup sugar
- 2 tblsp instant coffee
- 3/4 cup butter
Method:
1) Combine almonds, flour, sugar and coffee.
2) Add butter and mix together until well blended
3) Shape dough into a ball and refrigerate for at least 1/2 hour
4) On a floured surface roll dough to 1/4 inch thick.
5) Cut into cookies with a cookie cutter and place onto greased tray
6) Sprinkle cookies with sugar
7) Bake 10-12 mins in oven (175 degrees C)
Enjoy!
Also high on the nom nom scale is Coffee Nougat! You add some hazlenut espresso, cherries, white choc bits and extra nuts to fluffy meringuey nougat mix before leaving it to set and although this one takes a bit of effort…OMG…. it’s sooooo good you’ll faint!
Favorite coffee recipe is actually for a drink.
It’s called “Yin-Yang”, which is a combination of good coffee and tea, and some will drink add some condensed milk for sweetness.
This is a very common drink to find in eatieries in Hong Kong, and some Cantonese themed cafes in Sydney.
Hi Lorraine,
Gee Wizz I don’t envy you having to choose a winner in this glorious comp…but saying that I have to say everyone is a winner in this one, as you have the absolute joy of reading many great recipes.
Now here’s mine.
SWEET COFFEE, APPLE & WALNUT PORRIDGE.
There is no fast tracking this as the key to a great porridge is preparation.Place Traditional Rolled Oats in a saucepan & cover with water the night before breakfast. Please no quick oats etc. In the morning tip of the water & add milk and cook. Now here is were its quick, as you have soaked the oats they only take a few minutes to cook. While oats are cooking cook apples in a small amount of water with a little sugar or to save time in the morning do this the night before then refrigerate. Mix brown sugar and coffee granules(2to1).
Serve steaming porridge in bowls with apple sprinkled generously with sugared coffee & scattered walnuts. This breakie is power packed and very comforting. Oats are low GI and great for cholesterol, walnuts another cholesterol plus, with the added bonus of fruit & a COFFEE HIT this breakie will keep you SUPER FIT.
I love….
Cappuccino Muffins, My daughter and I make them together all the time! Hope you guys like it!
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup whole milk
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips
Preheat oven to 375 degrees F. Line muffin tins
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips.
Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
They can be frozen and just a few seconds in the nuke machine or left out to thaw and you have a nice to go muffin.
i make a very tasty fruit cake with 600mls of a good expresso coffee added as the ‘wet’ ingredient – simply delicious
Dunking a frozen Tim Tam into a soy decaf latte is my heavenly treat For those thinking why bother with decaf, so called “real” coffee would keep me awake all night!! Try a good decaf and you can’t tell the difference.
coffee icecream,
everytime you open the freeze you can inhale the coffee and you no longer worry about steak and three veg and coffee icecream is all you desire
Wow, I could read these recipes all day, there are some sensational recipes, especially the sweet ones with coffee and ice cream. I have such wonderful memories of being in Cuba and waking up to an espresso with two sugars, it was just the best coffee I have ever had. I am sure the Nespresso machine could give it a run for its money though.Its as good looking as George Clooney
Mine is kind of odd but tastes delicious.
It’s basically a Mars Bar inspired latte.
Make your latte how you like it. Add 1-2 teaspoons of good quality drinking chocloate. 1/2-2 teaspoons (depending on how sweet you like it) of caramel syrup and finally 1 teaspoon malt powder.
Decorate with a slither of Mars Bar on side of glass and top with caramel swirls or dust with choc.
Trust me it is seriously yummy
Theres nothing like the aroma and taste of fresh Coffee……and of course chocolate mud cake!
Hi Lorraine
Well a coffee recipe. I couldn’t thing of anything better than a delicious breakfast latte in the middle of a cold and wet Melbourne winter.
Freshly ground aromatic coffee beans (fair trade of course), full cream milk, steamed to perfection with a lovely marshmallow consistency. Extract a double expresso, top with steamed milk. Sip and enjoy. Mmmmmmmm. Comfort in a cup.
a coffee-infused souffle with a scoop of Cafe Grande Connoisseur icecream and a warming freshly-brewed frothy latte to finish. heavenly.
it’s a chicken dish using the left over granuales of roasted coffees. it’s a cross between a stirfry and a braise…the taste is balanced off by sugar and spice. It sounds weird but once you try it you’re hooked.
hmm…i might make some tonight.
Choccocino Fudge Slice with a mug of Very Invigorating Hot Choccocino Chocolate for cold winter days.
What could be better than my wonderfully rich and sublimely wicked Choccocino Fudge Slice. I admit there is enough sugar,fat and calories in the slice to feed the world, but no one who has tried this slice has been able to resist. In Chocolate Brownie world – this slice is truly the whore of Babylon and just screams eat me my pretty.
The base is a rich and as always uncomplicated milk chocolate cappuccino brownie.
While the brownie slice is cooling I make my deliciously creamy Choccocino fudge which consists of butter, lindt white chocolate, coffee ( store bought will do), icing sugar, vanilla bean, nutella and Irish Cream – heated to soft boil in a medium heavy based saucepan. I then pour the hot fudge mixture on top of the brownie and then spread it out evenly.
As if by magic, as soon as the fudge hits the brownie it starts to set. I leave the fudge to cool in the fridge. Once cooled I melt dark chocolate and copha together in the saucepan; and pour over the fudge. Again, I return the slice to refrigerate and I let the kitchen magicians to their work. Once set I have a delicious brownie, topped with around 2cm of choccocino fudge and thin layer of perfectly set dark chocolate.
At seventeen I was mildly deluded to think that nothing could beat this chocolate heaven slice. Then last winter I tried a gigantic square of Choccocino slice with a mug of Very Invigorating Hot Choccocino Chocolate. My Hot Choccocino Chocolate consists of a whole bar of Lindt milk chocolate melted with full fat milk, chocolate drinking powder, cream, vanilla sugar, 1tsp of coffee, few drops of almond extract and at the last minute a slice of deseeded red chilli. Allow to cool for a minute or so, then place in a mug, swirl in a little more cream, top with freshly whipped cream and heaps of Lindt milk chocolate shavings (1/4 of cup will suffice). Serves 1 or 2 if you are feeling nice.
If you declare my Choccocino Fudge Slice a stone winner, I will of course share the full recipe with your delicious followers!!
Hi
It’ll be coffee fudge filling biscuits with a cup of tea at any time. They are not to sweet and the tea will balance the flavour. They are easy to make as well. This is a traditional recipe given to me by my dear friend from South Africa called Koffiekoekies.
Biscuits
1 kg cake flour (approximately 7 1/3 cups)
1 teaspoon (5 ml) salt
1 1/3 cups (330 ml) Demerara (yellow) sugar
400 gram butter
1 cup (250 ml) golden syrup or honey
1 tablespoon (15 ml) bicarbonate of soda
1/2 cup (125 ml) very strong black coffee
1 teaspoon (5 ml) vanilla essence
Coffee fudge filling:
2 tablespoons (30 ml) strong coffee
2 tablespoons (30 ml) boiling water
1 1/2 cup (375 ml) white sugar
150 g butter or margarine
1/3 cup + 2 teaspoons (100 ml) milk
1 teaspoon (5 ml) vanilla
Method
Sift the cake flour and salt together in a large mixing bowl.
Melt the butter, sugar and golden syrup in a saucepan and stir until sugar is dissolved. Remove from heat and cool.
Add vanilla to cooled mixture.
Dissolve the bicarbonate of soda in a little coffee. Add to cooled butter and syrup mixture.
Add to flour and knead well to form soft dough. Cover and leave overnight.
Use a sausage maker with a cookie fitting to form long strips of dough. You’ll need a second person to help you! Although her mother used an electric mincer, Marietjie use an old Meat Mincer / Sausage Maker that is cranked by hand.
Cut the cookies into even lengths. A square 5 cm cookie cutter is ideal.
Place on greased cookie sheets and bake at 200 ºC for about 12 minutes until golden brown and baked through.
Cool the biscuits on wire racks.
To make the filling, dissolve the coffee in the boiling water and add the remaining ingredients, except the vanilla.
Boil for 8 minutes, uncovered.
Remove from the stove, and beat with a wooden spoon until thick and cooled.
Sandwich the biscuits together with the coffee fudge filling.
My Italian mother-in-law makes the ulitmate tiramisu. Add 2 tablespoons of sugar and half a cup of marsala to a pot of coffee and stir. Cool. Mix 2 cups of mascarpone with half a cup of ricotta and half a cup of cream. Soak a packet of Savioardi (Italian sponge biscuits) in the coffee mixture for 5 minutes. Place a layer of soaked bicuits on the bottom of a large pyrex dish, then a layer of the mascarpone mixture. Add a layer of strawberries and sprinkle with cocoa. Refrigerate overnight.
Mmm, a teaspoon of the cheapest instant coffee and one of sugar in my chipped Winnie the Pooh mug, add some freshly boiled water and a splash of rather odd smelling UHT milk, stir liberally to combine. Simply the finest coffee indulgence I’ve ever experienced… Oh gawd, for the love of a Nespresso machine someone HELP ME!!
Wow, there are so many fantastic looking recipes already posted, but I just have to share an old favourite of mine, Coffee Pecan Self-Saucing Pudding. I happened upon it by chance years ago and it gets trotted out whenever the weather gets cold and I feel the need for some indulgence. It’s fabulously rich and unctuous, but quick and easy. (The recipe calls for instant coffee, but I just replace it with a double shot of espresso.) Luckily for me, it’s been published online and I don’t have to dig out my dog-eared copy and type it out for you.
http://www.taste.com.au/recipes/11912/coffee+pecan+self+saucing+pudding
Make one cappucino.
Add 1 square of Lindt dark chocolate (70%cocoa).
Stir and enjoy a truly decadent delight.
Heaven.
Hi there,
My fav recipe is a dessert recipe that I found randomly one friday afternoon while wasting time online waiting for time to tick over to go home.
It’s Coconut and Coffee Trifle.
2 x 90g packets coconut macaroon biscuits
1/3 cup strong brewed black coffee
2 tablespoons Tia Maria liqueur (optional)
300ml carton thickened cream
2 tablespoons icing sugar
500ml carton (2 cups) vanilla custard
300g frozen raspberries, thawed
1 cup shredded coconut, toasted
The full recipe is here at taste.com.au
http://www.taste.com.au/recipes/7920/coffee+and+coconut+trifle
Try it out next time you have friends over. It is amazing! Totally amazing!
My favourite coffee recipe would have to be Tiramisu……..!!
Baileys Espresso
Tastes like it sounds.
i make a mean fruit cake with 600mls of coffee flavoured milk to act as the ‘wet ingredient’.
certainly doesnt last long with my kids
Coffee pancakes with blueberries
Ingredients
* 2 tbs instant coffee
* 11/3 cups (200g) self-raising flour
* 1 tsp baking powder
* 1/2 tsp bicarbonate of soda
* 1 tbs caster sugar
* 1 egg
* 200g Greek-style yoghurt, plus extra to serve
* 200ml milk
* 40g unsalted butter, melted, plus extra to brush
* Blueberries, to serve
* Icing sugar, to dust
Method
1.Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
2. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
3. In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
4. Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
5. Serve the pancakes in stacks with berries and extra yoghurt.
6. Dust with icing sugar.
Enjoy!
Easy Iced Coffee/Cappuccino
Ingredients
* 2 teaspoons instant coffee
* 1 teaspoon sugar
* 3 tablespoons warm water
* 175ml cold milk
In sealable container, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk.
There is nothing better than a “Mocha Eclair” with mocha icing on top and mocha flavoured cream inside.
One shot of fresh espresso.
One scoop of the best vanilla ice cream.
Pour over the espresso.
Eat/drink, smile.
My ‘Heart Fluttering Double Mocha Ganache Cups’ are deeeeeeeeeeeeelightful!
Ok so to make them you melt the nicest dark chocolate you can get your hands (plain or even flavoured depending on your mood) and pour into mini foil cupcake wrappers and swirl around to coat the sides thinly. Leave to set.(You can also buy choc cup shells if you feel life is too short to make your own…).
You then get some gutsy espresso on whilst you melt white chocolate and put cream on the stove to heat up.
When the white choc is melted you pour into a bowl and cover with hot cream and coffee and stir until a velvety ganache appears. (you could also spike with a little liquer at this point if you like – frangelico anyone?). Leave ganache to cool down and thicken and then pour into chocolate cup shells and chill. To serve – pull off foil wrappers and top cups with fruit (berries) or more chocolate or nuts or gold leaf if you win lotto!
(Let me know if you want quantities Lorraine!)
Enjoy folks! =)
Coffee Caramel Slice- A delicious coffee variation on the popular carmel slice with chocolate and coffee on top!
THE COFFEE CHOCOLATE SURPRISE
Get a packet of Arnotts Milk coffee biscuits, 2 mars bars, 2 snickers bars, and 100mls of condensed milk, and 4 tables spoons of instant coffee. Put all ingredients except biscuits in a small pan over low heat.
Melt them real good.
Crush up the biscuits.
Add them to the pan, mix up well, then pour mixture into individual patty pans or a slice tray.
Put in fridge and enjoy in a few hours.
The coffee choclate surprise slice.
Enjoy with a cup of coffee!!!
A ‘Coffee Gateaux’ filled with caramel-coated pecan nuts and served drizzled with hot caramel!
This might sound a bit crazy, but I love to drop a peice of Cadbury Caramello or Top Deck choccie in for a gorgeous flovour hit! Very Nigella I think!
You really can’t go past a fabulous coffee with a big SLUUUURP of Bailey’s added and if you like a dollop of freshly whipped cream. Perfect for these wintery days and nights in front of the fire……or anywhere actually
Being winter I love to make a warm banana self saucing pudding with a coffee caramel sauce.
My all time favourite is Coffee Caramel mousse with cream and praline.
The flavour of the coffee mixed with the sweetness of the caramel is so decadent!
Coffee-infused beer!
Midnight Brownie Torte
The Milk Chocolate Brownie Torte is made with dark and milk chocolate chunks and chopped Milky Way bars, once the Torte is cooked and cooled; it is then cut into three layers and sandwiched together with cappuccino whipped cream. The Midnight Brownie Torte is then coated in real dark chocolate fudge icing and topped with milk chocolate shavings and fresh strawberries or red currants or raspberries. Finally I press in toffee hazelnut praline around the sides of the cake. I serve the Torte wedges with fresh raspberry sauce.
coffee crem Profiteroles with a caramel sauce
COFFEE AND CHOCOLATE MUFFINS
1 vanilla cake packet mix, or you could make it from scratch 4 teaspoons of coffee mix together and spoon half the mixture into each greased muffin tray add a teaspoon of nutella to each of them cover the rest in remaining mixture, cook 20 to 30 mins or until brown and springy to touch, turn onto rack to cool, then mix up a chocolate icing with icing sugar and butter add to muffins and sprinkle with coffee the whole family love these!
Tiramisu
Crunchy Hazelnut Coffee Meringue Pie.
I make a sweet vanilla bean pastry with a coffee custard and a meringue topping, which is crisp on the outside but marshmallowing underneath. I then sprinkle the meringue with demerara sugar and skinned hazelnuts. The pie can be served warm or cold with wbipped cream and ice-cream. A treat for your hips.!
I get the best from both worlds: coffee truffles!
Yummy caramel Chocolate iced coffee.
shopping list
6-8 oz. very strong coffee (hot) shopping list
1/3 cup premium brand vanilla ice cream
2 Tbls. caramel ice cream topping
1 Tbls. chocolate ice cream topping
Mix all in a large measure or other heat resistant shopping list container.
(yummy)
Mix very well!
Allow to cool completely.
Fill a very large glass with ice.
Pour over the ice..a masterpiece!!
(If you really want to be outrageous add a bit of extra
ice cream or whipped cream to the top!!)
Chocolate coffee cake …a taste of both delights in one cake mmmm!
“My doctor just said I have ONQND (obsessive Not Quite Nigella disorder) only cure is a brand new Nespresso CitiZ Coffee machine . Cure me!”
just made it…. I am addicted to coffee, 2 – 3 cups per day are essential. Having this will save me plenty, so I can splurge on other stuff, like shoes.
I have to go with the classic, tiramisu.
Freshly made ice cream with milk direct from the farm and a shot of rich espresso coffee. Add a couple of tablespoons of Amaretto, some roughly chopped pralines and stir with some womanly love and presto – a wonderful coffee ice cream.
Pavlova with Coffee Flavoured Cream, laced with coffee liqueur and topped with chocolate coated coffee beans and strawberries marinated in the same liqueur
Delicious Rib eye steak marinated in 2 cups of brewed coffee, worcestershire sauce, salt and pepper….superb, sizzling steak with a twist!
Independence Day Coffee
Each year on the 4th of July, my husband will make this decadent drink that tastes like liquid black florest cake. It contains cherries, whipped cream and blueberries (showcasing the red,white n blue). Hope you guys give it a try.
fresh blueberries
6oz hot coffee
2tbs chocolate syrup
1tbs maraschino cherry juice
whipped cream
chocolate shavings
maraschino cherries
In yr fave mug mix the coffee with the syrup and juice.Then top with whipped cream, chocolate shaving, cherries and blueberries.
How fitting this competition ends on the 4th of July.
Happy Independence Day!
Coffee Sundae
Connoisseur Cafe Grande Ice cream (this is a coffee flavoured ice cream with choc coated almond folded through)
Topped with a hot chocolate coffee sauce made from thickened cream, chocolate and coffee-flavoured liqueur
Served with cream and decorated with crumbled Darrell Lee Coffee Crunch
it’s so cold now that I love to drink Irish coffee at the pub!
Recipe:
1 cup of black coffee (espreso is better)
whiskey
1 teaspoon of sugar
thick cream on top
I’ve loved all the responses to this post. There’s a book in there!
Please note the competition is closed.
Good old classic – tiramisu. Got to have a good coffee to soak the sponge fingers!
I was supposed to be getting this coffee machine for my birthday. Unfortunately I left my iphone on the roof of the car while loading the kids and drove away without it. Hubby advised I no longer qualified for expensive Bday present.
Mocha Walnut Pie
Ingredients:
1 9 inch unbaked pie shell
60g squares unsweetened chocolate
1/4 cup butter or margarine
1 tablespoon instant coffee dissolved in 1/4 cup hot water
1 can sweetened condensed milk
2 eggs, well beaten
1 teaspoon vanilla extract
1 cup walnuts
Directions:
1 Preheat oven to 175 degrees
2 In medium saucepan, melt chocolate and butter or margarine over low heat. Stir in coffee, sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
3 Bake for 40 to 45 minutes, or until center is set. Cool.
Would love to know what the winning recipe was!
My Husband love’s this, on a sunday morning or just when we go out on a date.
Mocha Coffee Recipe
There’s nothing like a creamy, caffeinated treat to turn savoring the Sunday morning paper into a culinary event!
1/2 cup Dutch process cocoa
2 cups half-and-half
2 cups strong hot coffee*
1/4 cup sugar
1 teaspoon vanilla extract
~ whipped cream
~ sprinkled cocoa powder for decoration
~ sprinkled cinnamon for decoration
Use best quality French or Italian roast coffee
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