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.
Via: My Kitchen Affair
2 1/2cups rolled oats (I use Bob's Red Mill)
- Melt butter in a small skillet over medium heat. Cook it until it is brown and smells nutty. Set aside to cool.
- In a large bowl, mix together oats, baking powder, salt, and powdered espresso.
- In a medium bowl, mix together syrup, milk and eggs. Whisk well until well-blended. Stir in melted butter and whisk until blended. Pour into oat mixture and stir well. Let it sit for about 10 minutes, stirring occasionally, while the oven is heating and you're preparing the pan you're using.
- Heat oven to 350. Butter a loaf pan, or line a 12-cup muffin tin with foil liners and butter the liners.
- Stir nuts and cherries into oat mixture until well mixed. Scoop mixture in half-cup measurements into your muffin tin, or spoon into your prepared loaf pan. Press down on tops to compact somewhat.
- Bake at 350 for 35 to 50 minutes (a loaf pan will take longer), until a tester comes out clean.
- Serve in a bowl with milk, yogurt, or crème fraîche. You can refrigerate leftovers and reheat them in the microwave.
Via: Food 52
- 1 pound dried black beans (2 cups)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped, 1/3 cup reserved for garnish
- 1 red bell pepper, finely chopped
- 2 large stalks celery, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3 large cloves garlic, minced
- 1 tablespoon ground cumin
- 4 cups water
- 2 cups brewed coffee
- 1 ham hock (optional)
- 1 bay leaf
- 1 teaspoon salt, plus more if needed
- 6 tablespoons reduced-fat sour cream or plain Greek yogurt for garnish
- Chopped fresh cilantro for garnish
- Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. (Or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil; simmer 2 minutes. Remove from the heat and let stand, covered, for 1 hour.) Drain.
- Heat oil in a soup pot or Dutch oven over medium-high heat. Add all but 1/3 cup of the onions, bell pepper, celery, jalapeño and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock (if using) and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, 1 1/4 to 1 1/2 hours. If using, remove the ham hock and set it aside to cool; remove the bay leaf. Stir in salt.
- Puree about half of the soup in a blender or food processor until fairly smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot and heat through. If desired, cut meat off the ham hock, trim away any fat and chop the meat into small pieces; stir back into the soup.
- Serve the soup garnished with the reserved chopped onion, a dollop of sour cream (or yogurt) and cilantro, if desired.
Via: Eating Well
- 6 tablespoons finely ground (for filter) dark-roast coffee
- 2 1/4 cups boiling-hot water plus 1 tablespoon cold water
- 1/2 cup granulated sugar
- 1 1/2 teaspoons unflavored gelatin (from one 1/4-oz envelope)
- 2 teaspoons vanilla
- 1/4 cup packed dark brown sugar
- 1 cup chilled heavy cream
- Scant 1/4 teaspoon curry powder
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.
- Vegetable oil spray
- 5 ounces bittersweet chocolate, chopped
- 3/4 cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1 cup strong-brewed coffee
- 1 cup buttermilk
- 1/3 cup heavy cream
- 1/2 tablespoon corn syrup
- 1/2 tablespoon unsalted butter
- Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
- In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
- Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
Via: Food and Wine
- 2 cups water
- 1/2 cup whole espresso beans
- 1/2 cup sugar
- Two 3-inch strips of lemon zest
- One 3-inch cinnamon stick, broken into pieces
- 8 firm, medium bananas
- 1 tablespoon fresh lemon juice
- Plain whole-milk yogurt, for serving
- In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes. Add the sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.
- Meanwhile, peel the bananas and slice them 1/2 inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.
- Pour the coffee bean syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.
Via: Food and Wine