Coffee and Chocolate Granola
3 cups (270 g) rolled oats
1/3 cup (~50 g) almonds, coarsely chopped
2 Tbsp ground coffee
1/3 cup (80ml) strong espresso
1/3 cup (70 g) dark Muscovado sugar (you can use granulated white sugar as well, but ir will not give that nice caramel-molasses flavor as Muscovado does)
2 Tbsp grape-seed oil
1 oz (30 g) dark chocolate, finely chopped
Preheat the oven to 350 F (180 C) temperature. Line baking sheet with parchment paper.
In a large bowl, combine the oats, almonds, and ground coffee.
In a small saucepan, slightly heat the espresso, Muscovado sugar, and oil, just until the sugar is melted.
Mix the liquid with oats, and transfer this whole mixture on the baking sheet.
Bake for 20-30 minutes, stirring once in while and making sure oats are not burning.
When granola is nicely crispy, take it out from the oven and, as long as it is still warm, mix in the chocolate. It will melt and beautifully cover the oats.
Let it granola cool fully, and then transfer into an air-tight container.
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Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.
Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.
Divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream.
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