DELICIOUS Coffee Recipes

I have posted a blog similar to this before but decided to find more yummy coffee recipes for you to make at home!

Coffee Banana Muffins

Ingredients:

• 1/3 cup melted butter
• 4 ripe bananas, smashed
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons strong coffee
• 1 teaspoon baking soda
• Pinch salt
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans, toasted or raw

Directions:
Preheat oven to 350 degrees F.

Grease a 12 cup capacity muffin tin or use paper liners.

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.

Coffee Angel Food Cake

Ingredients:
Cake:

• 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 2 to 3 teaspoons hot water
• 1 tablespoon instant coffee or espresso
• 1 1/8 cup sifted cake flour
• 1 teaspoon pure vanilla extract
• Glaze:
• 1/4 cup espresso
• 8 ounces confectioners' sugar, sifted

Directions:
Make the Cake: Preheat the oven to 375 degrees F.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.

In a small bowl, stir together the hot water and instant coffee to make coffee extract.

Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.

Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.

Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.

Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

Coffee Pudding

Ingredients:

• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• Pinch salt
• 2 cups whole milk
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract

Directions:
Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.

Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

Coffee Smores Pie

Ingredients:
Graham Cracker Crust

• 9 whole graham crackers, ground finely in a food processor
• 2 tablespoons heavy cream
• 2 tablespoons Nutella
• 1 ounce semisweet or bittersweet chocolate, melted
• 1 tablespoon unsalted butter, melted

Coffee Ganache

• 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2' cubes
• 1 1/4 cups heavy cream
• 2 tablespoons finely ground coffee beans

Meringue

• 2 large egg whites
• 1/2 cup sugar

Directions:
Graham Cracker Crust

• Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

Coffee Ganache

• Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
• Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.

Meringue

• Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
• Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

Dark Chocolate Mocha Avocado Mousse

Ingredients:

• 1/2 cup (about 2 ounces) dark chocolate 70% or higher, melted
• 4 ripe avocados, peeled and pitted
• 1/4 cup light coconut milk
• 1/4 cup unsweetened dark cocoa powder
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 teaspoons espresso or instant coffee
• whipped cream, optional

Directions:

• 1. In a microwave-safe bowl, melt the dark chocolate and set aside to cool slightly.
• 2. Meanwhile, place your avocados in the food processor and blend until creamy. Add all of the remaining ingredients, including the melted chocolate and blend until everything is thoroughly creamed together, about 2 minutes. Taste and adjust according to taste. The dark chocolate is pretty dominant in this mousse, so you might want to add more honey or sweetener of your choice.
• 3. Spoon mixture into small serving bowls and place in the fridge for 1 hour.

Mocha Oatmeal Cookies

Ingredients:

• 6 tablespoon butter
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup quick oats
• 2 tablespoon instant coffee dissolved in 2 teaspoons boiling water

Directions:

• - In a bowl whisk or sift flour with salt, and baking soda. Keep aside.
• - In a different bowl, beat the butter with sugar, when well combined add the vanilla, egg, and coffee.
• - Add the flour mixture and mix well, then add the oats and mix using a spoon or a spatula.
• - refrigerate the dough for 30 minutes.
• - Take a heaping teaspoon from the dough and place on the baking sheet/pan.
• - Wet your fingers with cold water and press the cookies down.
• - Bake in a preheated oven of 350F/180C, for 9 to 10 minutes, but if you like your cookies a little crispy, then bake for 12 minutes.
• - Place the cookies on a cooling rack to cool.

Mocha Custards

Ingredients:

• 1 cup heavy cream
• ½ cup strong black coffee (I used just under 3 shots of espresso)
• 6 egg yolks
• 2 Tbsp caster sugar (super fine)
• ½ cup dark chocolate chips, melted
• 4 Tbsp whisky or Kahlua (optional)
• Whipped cream (sweetened or unsweetened) and chocolate shavings to serve

Directions:

• Place the cream and coffee in a saucepan over a low heat and stir together. Bring to a simmer then remove from the heat.
• Whisk together the egg yolks and sugar to combine. Stir about a half cup of the hot cream/coffee into the egg yolk mixture, whisking constantly. Then, in a fine steady stream, add the yolk mixture back into the saucepan with the rest of the cream/coffee mixture, whisking as you go.
• Return the saucepan to a low heat and stir with a wooden spoon (do not allow to boil) until the custard thickens and coats the back of the wooden spoon.
• Remove from the heat and stir in the melted chocolate and whisky or Kahlua, if using.
• Pour into small espresso cups (mine were half cup sized) or small ramekins, and allow to cool on the bench top. Once cool place in the refrigerator for several hours, or preferably overnight. The custard will firm up and set during this time.
• To serve, top with a little whipped cream and sprinkle with chocolate shavings.