We're here to share all things coffee - recipes, products and the people who make your cup of coffee possible. Coffee > Everything!
I absolutely love anything that has gingerbread flavors in it and I had a reader request that I share a recipe for their favorite Starbuck’s treat, the delicious Gingerbread Latte. Always up for a challenge, I went on a search for a recipe for this yummy Gingerbread Latte treat to create at home. This drink […] Pin It
Tiramisu-inspired dalgona coffee. Dalgona coffee, also known as whipped coffee, is the layered South Korean drink that is taking the internet by storm. This version, made with instant powdered espresso, is inspired by the flavors of Tiramisu and served with crisp savoiardi cookies on the side.
If you're a coffee lover, these mocha Nanaimo bars are a dream come true. A rich chocolate and coffee filling sandwiched between graham cracker and chocolate layers make for a decadent dessert that will satisfy any caffeine craving.
Tiramisu Fudge Bars with creamy cashew vegan mascarpone layered with cocoa coffee cream. These freezer fudge bars are easy and dreamy. Vegan Gluten-free Soy-free Recipe. 9 by 5 loaf pan
A rich fusion of Vietnamese Coffee Midnight Brownies, where the bold flavors of Vietnamese coffee meet the decadence of dark chocolate, creating a dessert that's irresistibly moist and packed with flavor.
Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
If you grew up in South Africa, then you probably know and love the romany cream. Romany creams are one of my all-time favourite teatime treats – they are crunchy and chocolatey and definitely give the shop-bought ones a run for their money. Give them a whirl and let me know what you think! Download…
I just bought some roasted carob powder, and this recipe was on the back of the can. A great alternative to chocolate.!
To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months. Note
I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario
L’entreprise a donc décidé de révéler le secret de ses boulettes en partageant la recette de ces dernières sur ses réseaux sociaux.
Whether you like them chocolaty, blonde, or a mix of the two, we have a large selection of brownie recipes for you to choose from.
Ricciarelli al Cacao e Fior di Sale
These Icelandic Brownies are delicious, a little chocolate delight that'll vanish quickly at any party.
Indulge in the creamy and frothy delight of Vietnamese egg coffee, a dessert-like beverage with a perfect balance of sweetness and bold coffee flavors.
Reprinted with permission from Fresh © 2017 by Donal Skehan, Sterling Epicure. Photography by Donal Skehan
A rich fusion of Vietnamese Coffee Midnight Brownies, where the bold flavors of Vietnamese coffee meet the decadence of dark chocolate, creating a dessert that's irresistibly moist and packed with flavor.
Millionaire’s Bars Base: 125g (1 cup) flour 1 tsp baking powder 1/4 tsp salt 113g (1/2 cup) unsalted butter, room temperature 50g (1/4 cup) sugar Caramel: 1/2 cup unsalted butter, cut into pieces 1/2 cup sugar 2 tbsp light corn syrup 1 (14 oz) can sweetened condensed milk Topping: 3.5 oz / 100g milk or semisweet chocolate, finely chopped 1/2 tsp light corn syrup 30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces 1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely. 2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight. 2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours. Recipe adapted from here.
Sahlab is a rich, dreamy, creamy, and flavorful concoction flavored with orange blossom water and cinnamon. And it is perfect for the colder months of year. I must admit, however, that I cannot hel…
This makes a total of 16 servings of Mocha Cheesecake Bars. Each bar comes out to be 232 Calories, 21.15g Fats, 3.24g Net Carbs, and 6.12g Protein.
Buttery puff pastry forms the base of these simple cookies, which feature a cinnamon sugar pecan swirl throughout each bite.
Tiramisu Fudge Bars with creamy cashew vegan mascarpone layered with cocoa coffee cream. These freezer fudge bars are easy and dreamy. Vegan Gluten-free Soy-free Recipe. 9 by 5 loaf pan
Coup de pouce vous facilite la vie avec des recettes savoureuses et les meilleurs conseils sur la famille, la santé, le mieux-être, la mode, la beauté et la déco.
The city of Nanaimo (pronounced "nuh-NYE-mo") is known as "The Harbour City" of British Columbia. There, residents boast of a long, lovely coastline, and also this eponymous, quirky, rich and creamy dessert that can be found across Canada. Classic Nanaimo Bars consist of three layers: a bottom layer of graham crackers, cocoa, coconut, and nuts (usually almonds); a middle custard-like layer; and finally a topping of chocolate ganache. They are extremely rich, but that doesn’t mean you’ll be ready to stop at just one. To put my own patriotic spin on the bar, I decided to create a Hawaiian flavor variation. The coconut flavor is carried through to the cream layer, which is usually made with custard powder or a substitute of vanilla pudding mix; I also added a hint of Kona coffee to the ganache and topped the whole thing with crushed, chocolate-coated espresso beans. This brought a dark edge—bitter and sophisticated—to balance out the kid-on-a-sugar-buzz level of sweet in the rest of the bar. Aloha, Canada!
This version of Nanaimo bars may claim roots in Alberta, but the original was said to be dreamed up in a British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
These brownies stems from my love of Vietnamese coffee and a serious lack of sleep. These brownies are my solution to overcoming my zombie mode, my idea of energy bars. A light hit of caffeine in a…
Vegan Chocolate Protein Bars Healthy homemade bars that only call for 6 ingredients – these homemade vegan chocolate protein bars make the perfect afternoon snack! Have you ever made your own protein bars? I made these quick and easy vegan chocolate protein bars with basic, but healthy ingredients to demonstrate how easy they are to make. I love adding protein to my snacks to make them more filling and nutritious. You only need 6 ingredients and a food processor to make them. These bars would make a great mid-morning and mid-afternoon snack, or a post workout treat to keep you going until meal time. Vegan Chocolate Protein Bars Makes – 10 bars Ingredients 1 (400g) can chickpeas, drained and rinsed 40g protein powder …
Need some vegan Thanksgiving desserts? I've got plenty of options! pies, cakes, bars & even flan! gluten-free, nut-free & soy-free options
This Christmas cake, a festive decorated Loaf de Noël, delivers all of the drama and trappings of a traditional bûche de Noël with only a fraction of the work.
This Alcoholic Affogato Recipe Incorporates Bourbon and Espresso
Kava Hot Cocoa Kava (Piper methysticum) comes to us from the Pacific Islands. It has a long traditional and ceremonial use, dating back thousands of years. The root of the kava plant is used as a beverage and it was traditionally prepared by mastication or chewing of the root. When Europeans made contact with the Pacific Islanders they discouraged this practice. We now know that mastication and fermentation of kava root makes a potent brew. Kava can be a little tricky to work with. It doesn’t like heat and the alcohol percentage in a tincture is very specific. The recipe below calls for kneading the powdered root in cold water which is an effective means of preparing this root. Kava is a wonderful relaxing nervine. It can relax muscles and give a sense of calm. A friend recently described drinking kava to getting a luxurious massage. That’s a pretty good description! Kava can also be used for acute pain due to spasms. Kidney stones or menstrual cramping are good examples. Chocolate is a good source of magnesium. Magnesium can stop muscle spasms and also promotes a sense of calm. The two go together quite well! If you’ve never had kava before you’ll quickly notice a very distinct acrid taste and numbing sensation on your tongue. If the kava doesn’t produce this effect it probably wasn’t prepared correctly. Recently kava made the sensational news headlines as being a dangerous herb. It’s true that kava contains some potent alkaloids. However, in all cases where injury was established it was from extracts that had potentiated certain constituents of the kava root (Kavalactones). There have been no injuries associated with appropriate use of the whole plant. However, it is contraindicated in pregnancy, breastfeeding and those with liver disease. If you visit jim mcdonald’s incredible article index and search for “kava” you’ll see many articles on the safety of kava. http://www.herbcraft.org/articleindex.html Kava has been over harvested in the wild. Please do not buy wild harvested kava. Get it from a sustainably cultivated source. Kava Cocoa Recipe 1/2 cup powdered Kava 1/2 cup fair trade cocoa powder (I use 100% cacao) 6 cups water 1 tablespoon vanilla 1 teaspoon cinnamon Honey and cream to taste Step One: Make the Kava Place 1/2 cup of kava powder into a muslin bag. Place the bag in a large bowl along with 4 cups of lukewarm water. Knead the bag for an extended period of time. How long? 20 minutes should do it, although longer could be better. Once you are done kneading you can start making the cocoa. The kava mixture should look cloudy. Step Two: Make the cocoa Combine the cocoa, cinnamon and water into a small saucepan on medium high heat, stirring constantly. Once the cocoa has dissolved and the temperature is fairly warm, remove from heat. Add the vanilla. Step Three: Combining the two I like to mix equal parts cocoa to kava, but you can mix it up anyway you like. I add cream and honey to taste. You can buy Kava and Cacao at Mountain Rose Herbs. Enjoy!
Here's a recipe for a spiked iced coffee made with Irish crème liqueur and Frangelico, an Italian liqueur made with hazelnuts, vanilla, and cocoa.
There’s something magical in coffee that intensifies the flavor of chocolate. These three-layer wonders freeze well, but somehow most of them disappear before they reach the freezer. —Susie Jones, Buhl, Idaho
Delectable, addicting Vietnamese Salted Coffee. It's a cult favorite!
