Saturday, December 23, 2006

Coffee Dessert Recipes - Coffee Creme Brulee Recipe

Big thanks to Dorina for this delicious coffee dessert recipe - enjoy, everyone...

4 cups whipping cream
1 cup plus 8 teaspoons sugar
2 tablespoons coarsely ground espresso coffee beans
2 teaspoons instant espresso powder or coffee powder
1 cinnamon stick
1 vanilla bean, split lengthwise
6 large egg yolks
1 large egg

Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.

Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.

Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.

Makes 8 servings.
Bon Appetit 12/2000

Sunday, November 26, 2006

Coffee Recipes - Sassy Coffee Sodas with Rum

Sassy Coffee Sodas
A gorgeous coffee creation, rich with coffee ice cream, ground coffee, rum and a sprinkling of coffee powder on top - just to ensure your daily requirement of caffeine! :) Enjoy.
1 pint coffee ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
Instant coffee powder
Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws. Serves 4-6.

Source: - Recipe Page

Coffee Cupcakes Recipe - Vietnamese Coffee Cupcakes by Chockylit

Yum - had to share this link to a cupcake blog by Chockylit. Delicious, rich Vietnamese Chocolate Cupcakes with a deep coffee flavor. :) If you're a cupcake fan like I am, then take a look through this gorgeous blog to see what new cupcake creation Chockylit has come up with!

Coffee Crafts - Make a Coffee Bean Candle

Here's another fun coffee craft project to try -- a Coffee Bean Candle project, posted over at Enjoy! This would make a fantastic gift for a coffee lover, too.

Coffee Crafts - Use a Coffee Filter to Make a Rainbow Fish (Kids Crafts)

I got a burst of inspiration this morning to do a search for coffee crafts to post here on the Coffee Creations blog, and this was the first one that caught my eye - a cute craft to make with your kids or grandkids! Easy to do, fun, and only uses very simple and common stuff you already have around the house.

Do YOU have an interesting use for coffee filters, coffee beans, or used coffee grounds? Please email it to me at and I'll post it here on the coffee blog!

Wednesday, November 15, 2006

Coffee Recipes - Coffee Grog Recipe

It may not sound appetizing - grog, grog, grog - but this recipe for Coffee Grog is out of this world when it comes to taste! And besides, it's just fun to say GROG.

3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tbs butter, softened
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cinnamon, ground
Peel of 1 orange
Peel of 1 lemon
Break fruit peels into 6 pieces, each. Place one piece of each into cups. Blend butter, sugar, cloves, nutmeg and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture. Serve into 6 cups.

Source: Coffee & Tea

You Need Fresh Coffee Beans for Great Tasting Coffee

It seems only obvious, but if you're still using that year old can of coffee you got on a great sale from Costco...well, I'll bet you can TASTE the difference stale coffee makes. And it's not a pretty picture - and it's not a pretty taste either.

Buy coffee as fresh as you can from a reputable store - coffee shops are often a great place to buy your own coffee beans to use at home. And buy in fairly small amounts, so you'll use up your coffee while it's still fresh and yummy. No point in making a great cup of Joe if the beans are as old as your gym socks. :)

Coffee Tips and Hints - How to Store Your Coffee to Keep it Fresh

You've got some great whole bean coffee - but you're just not sure how to store it to keep it fresh and delicious. Easy! Store whole bean coffee in sealed containers in a cool and dry area. This will help keep coffee beans the most delicious and fresh tasting. If you won't be using the beans for a while, storing in sealed freezer-safe baggies are a great way to go, and then freeze them. Make sure they're air tight and well sealed or else you'll have freezer burnt beans - not a coffee lover's delight!

On the other hand, if you have already ground your whole coffee beans, it's best to store leftover fresh coffee grounds in a sealed, airtight container in the refrigerator. But, remember to only grind as much coffee as you'll need at one time - freshly ground coffee tastes the best BY FAR. And ground coffee begins to lose it's flavor very quickly.

Friday, October 27, 2006

Coffee Recipes - The Easiest Gourmet Caramel Coffee

An easy tip to create instant caramel coffee flavor - just drizzle some caramel or butterscotch ice cream sauce on top of your coffee grounds in your coffee maker before turning the machine on. Let it brew as you regularly would.

Top with some whipped cream and more caramel drizzles for a delicious dessert coffee idea. :) Enjoy...

PS> Yes, you can do this with chocolate ice cream syrup instead for a mocha flavored coffee, without any hassle!

Cool Business Ideas - Start an Espresso/Cappuccino Machine Repair Business

The other day at the kitchen shop where I work, a guy came in asking what sorts of espresso makers we generally carry. I told him Gaggia, and he left his card with us -- he's an espresso machine technician - a fancy way of saying he fixes up our beloved Gagggias when they go wonky!

For any of you with both the love of coffee AND the technical know-how, I thought this would be an amazing (and likely very lucrative) business idea...

Wednesday, October 11, 2006

Coffee Recipes - Cinnamon Caramel Iced Coffee Recipe

6 tbs ground coffee
1/2 tsp cinnamon
1/2 cup caramel dessert syrup

Mix the cinnamon and the ground coffee and brew a pot of coffee as usual. Add the syrup to the hot coffee and stir until dissolved. Chill through and serve over ice, with milk or sugar to taste.

Crazy Coffee Facts of the Day

Milk as an additive to coffee became popular in the 1680's,
when a French physician recommended that cafe au lait be
used for medicinal purposes.

Raw coffee beans, soaked in water and spices, are chewed
like candy in many parts of Africa.

Submitted by Jeannie

Monday, October 09, 2006

B and B Recipes - Espresso Coffee Cake Recipe

The Inn at Manchester Bed and Breakfast
Manchester, Vermont
Specialty Recipe

Espresso Coffee Cake
~~Submitted by a reader~~

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup soft butter
1 cup sugar
2 eggs
2 teaspoon vanilla
1 cup sour cream
2 Tablespoons Instant Espresso dissolved in 1 Tablespoon hot water
2 to 3 Tablespoons strong coffee
2 teaspoons Instant Espresso
3/4 cup powdered sugar
Cream butter and sugar. Add eggs (one at a time). Add vanilla. Alternate adding sifted dry ingredients with sour cream. Take 1/2 of the batter out and mix with dissolved espresso. Spoon half of the batter into a greased and floured bundt pan. Cover with coffee mixture and add the rest of the batter.
Bake at 350 degrees for 50 to 60 minutes. Cool on rack. Invert and cool completely. Pour warm glaze over cake. Let stand 10 minutes.
Espresso coffee cake can be baked in an angel food pan. It works well when the recipe is doubled too.

Coffee Shop Recipes - Coffee Brownies with Cream Cheese Frosting

Coffee Brownies with Cream Cheese Frosting
From Christi, one of our recipe researchers

3 tablespoons instant coffee powder
185 g soft butter
150 g brown sugar
3 eggs
140 g flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1 pinch salt
1/4 teaspoon cinnamon
1 teaspoon vanilla powder
200 g pecan nuts (chopped)
400 g cream cheese
4 tablespoons white sugar
butter, for the form
cocoa or chocolate sprinkles or chocolate, shaving to dust the icing

This Kaffeebrownie recipe comes from a German recipe book called Coffee
Shop. I make it often, though I substitute the pecans for walnuts and
prepare the cream cheese icing with powdered icing sugar (amount
according to taste) as opposed to white sugar. by sunny_day
12 servings
time to make 1 hour 30 min prep

1. Preheat oven to 200°C (400°F).
2. Butter your form (20x30cm).
3. Stir instant coffee powder in a cup of hot water.
4. Cream butter and brown sugar together.
5. After this, stir in eggs and coffee.
6. In another bowl, mix together flour, baking powder, cocoa powder,
pecans, salt, vanilla and cinnamon.
7. Combine both moist and dry mix.
8. Stir together.
9. Put batter into greased form and spread so it is even throughout.
10. Place in oven for approx.
11. 20 minutes to bake.
12. After baking, allow brownie to cool.
13. With an electic mixer, mix cream cheese and white sugar together
until smooth.
14. Spread on cooled brownie.
15. Dust with cocoa or sprinkle with chocolate shavings.
16. Keep refrigerated when not served.

How to Start a Coffee Shop & Espresso Cafe - Mistakes to Avoid

A book that every coffee shop (cafe) owner NEEDS to have...or, a vital resource if you've been dreaming of running your own coffee shop. Lists 49 common mistakes to avoid to ensure the success of your business.

All You Need to Know to Start a Successful Coffee Shop/Espresso Cafe

Wednesday, October 04, 2006

Homemade Vanilla Coffee Creamer Recipe

Want to make your own flavored coffee creamers? Try the two ideas posted at - one creates a flavored coffee cream and the other uses vanilla right in your coffee!

Coffee Recipes - Chocolate Almond Coffee Frappe

Serves 4.

1/4 cup black coffee (room temperature)
1/4 cup milk (plus a little more, if needed, for smooth blending)
1 cup chocolate ice cream
1 tsp almond extract
1 cup crushed ice
2 tbsp chocolate syrup
Cinnamon, for dusting
Optional: 4 tsp sugar or to taste
Extra scoops of ice cream, for garnish
Whipped cream, for topping

Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar only if desired; the taste is quite sweet without it. Pulse blender until mixture is smooth adding a little more milk If blades get stuck. Pour 1 tbsp chocolate syrup into the bottom of each glass. Divide coffee frappe between each glass and dust with cinnamon. Serve immediately!

Tuesday, October 03, 2006

Baking Tip: Use Coffee in Brownie and Cake Batters

Here's a baking tip with some caffeinated buzz!

The next time you're baking up a batch of brownies or a delicious cake, try replacing the liquid in the recipe with richly brewed coffee. (Cool the coffee first.) It gives the baked goods a delicious, rich taste that is AMAZING!

You might also be interested in:
The Best Brownies Cookbooks

Pecan Roll Latte Recipe

The perfect compliment to the end of the day!This goes perfect with a nice slice of pie!

In a 16 oz. cup mix together:2 shots of espresso2 shots pecan flavored Torani SyrupFill to rim with steaming milkcap with frothTop with a dash of ground Nutmeg.

From: Crystal
Web Site:

Another Copycat Tim Hortons Iced Capp Recipe

In a blender, pour 1 tray of Ice Cubes.
Add 2 spoonfuls of instant coffee.
Add 4 spoonfuls of sugar or equivalent sweetener.
Add 3 cups of milk or creme, 1/2 cup of chocolate syrup and blend together. You may top it up a little with water to fill the blender and pour 2 or 3 drinks from the blender, or you can have the whole thing! Much cheaper way of doing it too!

This is another way to make a homemade iced cappuccino, similar to Tim Horton's. If you don't like using instant coffee, I would suggest making really strong good coffee, letting it get cold and then using it instead of some of the milk.

Monday, October 02, 2006

Crazy Coffee Facts/Trivia of the Day

In Italy, espresso is considered so essential to daily life
that the price is regulated by the government.

In the 16th century, Turkish women could divorce their
husbands if the man failed to keep his family's pot filled
with coffee.

Big thanks to Jeannie for sending in today's coffee facts of the day!

Best Ever Chocolate Fudge Layer Cake Recipe

Best Ever Chocolate Fudge Layer Cake
Submitted by Joyce
Here are Joyce's comments on the recipe:
"Here is a wonderful chocolate cake recipe. Very easy and great flavor. I would never have believed that you can make frosting by cooking cool whip and chocolate. But, it's a tasty frosting; not so sweet like others."

Recipe Rating:
Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 18 servings, 1 slice each

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup vegetable oil
1/2 cup water
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 Tbsp. PLANTERS Sliced Almonds

PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.

BAKE 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.

PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.


Great Substitute
Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
Bottom of Form

Monday, September 25, 2006

Coffee Recipes: Canadian Coffee Recipe

Canadian Coffee
This coffee creation is made Canadian with the addition of pure maple syrup and a generous measure of whiskey. Even the whipped cream topping has some maple syrup in it!

1/4 cups maple syrup pure
1/2 cups whiskey
3 cups coffee hot, black, double-strength
--- Topping
3/4 cups heavy whipping cream
4 teaspoons maple syrup pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside.

Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or

Pour in coffee to 1 inch of top; spoon topping over coffee.

MAKES: 4 Servings

Coffee Recipes: Canadian Coffee Recipe

Canadian Coffee
This coffee creation is made Canadian with the addition of pure maple syrup and a generous measure of whiskey. Even the whipped cream topping has some maple syrup in it!

1/4 cups maple syrup pure
1/2 cups whiskey
3 cups coffee hot, black, double-strength
--- Topping
3/4 cups heavy whipping cream
4 teaspoons maple syrup pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside.

Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or

Pour in coffee to 1 inch of top; spoon topping over coffee.

MAKES: 4 Servings

Copycat Recipe: Cinnabon Mochalatte Chill Recipe

Here's a simple copycat recipe for Cinnabon's Iced coffee. Sounds delicious - definitely worth a try for coffee lovers.

1 cup brewed coffee, chilled
1 cup half and half
1/2 cup chocolate syrup
whipped cream

Combine all ingredients except whipped cream in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses; top with whipped cream.

P.S. Easier whipped cream, when you use a:

Great for topping your gourmet coffee creations, hot chocolate, or desserts. Yummericious!

Sunday, September 24, 2006

With a Cup of Coffee: Sugar Cookies

Sugar Cookies
Dorina sent in this fabulous recipe -- great on the side, with your fav cup of coffee!

4-1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract

Sift the flour, baking soda, cream of tartar and salt together. Beat the butter, oil, sugar and confectioners' sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the eggs and vanilla and beat until smooth. Add the dry ingredients gradually and beat until blended. Chill, covered, for 1 hour.

Shape the dough into 1-inch balls. Coat the balls with additional sugar. Arrange the balls on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees for 8 to 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.

Try one of these variations for a different twist. Add 1 teaspoon almond extract or lemon extract, add 1/2 cup crushed almonds or hazelnuts, add 1 Tablespoon finely chopped lemon zest, add 1 Tablespoon crushed peppermint candies, roll in colored sugars for holidays, or use a decorative glass to create a pattern on each cookie.

YIELDS: 4 - 5 dozen cookies

Sunday, September 17, 2006

Wake Up and Smell the Coffee Cheesecake Recipe

"Wake Up and Smell the Coffee" Cheesecake Recipe
When is coffee better than coffee? When it's coffee CHEESECAKE, of course. This recipe, combining the two great culinary loves of my life (besides chocolate, but that goes without saying) is downright incredible. And -- it's a lower fat version, so definitely have more than one slice!

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1 each egg white
--- ------------------filling------------------
2/3 cup sugar
1/3 cup flour
1 tablespoon cornstarch
1 1/2 cups cottage cheese (low-fat 1%)
8 ounces cream cheese (light)
1 each egg
2 each egg whites
1 teaspoon vanilla extract
1/2 cup milk, skim
2 tablespoons instant coffee
1/3 cup sour cream, light
3 each egg whites at room temperature
4 tablespoons sugar

Preheat oven to 375F.

Combine graham crumbs and sugar in a small bowl.

Add egg white and mix well.

Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray.

Bake just until edges feel firm and dry, about 8 minutes.

Let cool.

Reduce oven temperature to 300F.

Combine first amount sugar, flour, and cornstarch in a small bowl.

Set aside.

Process cottage cheese in a blender until smooth.

Transfer to a large bowl.

Add cream cheese, egg, and first amount egg whites.

Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended.

Add vanilla and beat again.

Mix coffee granules with skim milk until dissolved.

Add to cheese mixture along with sour cream.

Beat until smooth.

In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form.

Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.

Fold egg white mixture into cheese mixture.

Pour batter into prepared crust.

Bake for 1 hour and 10 minutes, or until almost set.

Turn oven off. Leave cake in oven for 1 hour.

Cool completely. Cover and refrigerate for 8 hours or overnight.

Run knife along edges of cake before removing sides of pan.

Makes 12 servings.

Using a French Press/Bodum Coffee Maker

Using a French Press coffee maker (often referred to by the popular brand name Bodum ) is a simple, and elegant way to make your fresh coffee. Oh, and did I mention DELICIOUS? French Press coffee is considered by many coffee afficionados to be the most tasteful cup you can make.

What you'll need:

- A French Press (Bodum) coffeemaker
- Freshly ground coffee beans
- Fresh, cold water

** It matters how you grind your coffee. For French press, you'll want large granules of ground coffee - so set your coffee grinders accordingly. (Burr-type coffee grinders are a far better quality - they won't give your coffee that burnt taste that cheaper coffee grinders do. :) Spend a little more and get yourself a great coffee grinder.) **

Directions for a GREAT Cup of French Press coffee, straight from Bodum's user instructions:

1. Place pot on a dry, flat, non-slip surface. Hold handle firmly, then pull the plunger of the bodum press unit straight up and out of the pot.

2. For each 1.25 dl, 4 oz cup, put 1 rounded tablespoon or 1 BODUM scoop of coarse ground coffee into the pot. CAUTION: Use only coarse ground coffee. Fine grind can clog the filter and create high pressure. Place coffee maker on a heat proof, non-slip surface.

3. Pour hot (not boiling) water into the pot. Leave a minimum of 2.5 cm, 1 inch of space at the top. Stir the brew with a plastic spoon. CAUTION: Metal spoons can scratch or chip the bodum glass beaker and cause breakage.

4. Place the plunger unit on top of the bodum press pot. Turn the lid to close off the pour spout opening (does not apply to the bodum brazil models). Do not press down. Let the coffee brew for at least 4 minutes.

5. Hold the bodum pot handle firmly with the spout turned away from you, then using just the weight of your hand, apply slight pressure on top of the knob to lower the plunger straight down into the pot. Lowering the plunger slowly with minimal pressure produces best results. If the filter clogs or it becomes difficult to push down the plunger you should remove the plunger from the pot, stir the brew and then slowly plunge again. WARNING: Using excessive force can cause scalding liquid to shoot out of the pot.

6. Turn the lid to open the bodum pour spout and then pour coffee.

7. Unscrew the filter assembly and clean the bodum plunger unit after each use. All parts are dishwasher safe.

8. Scald Hazard: Excessive plunging force can cause scalding hot liquid to shoot out of bodum pot. Do not plunge with force. Turn lid to close spout. Use only coarse ground coffee. Safety Instructions: Not for stove top use. Check glass beaker for scratches, cracks or chips. Do not use a pot which is scratched, chipped or cracked. Install a bodum replacement beaker before using the pot again. Keep children away while using. Hot water is a hazard to small children! Do not allow children to use this coffee maker.

Wednesday, September 13, 2006

Music from Coffee Lands

:) Simply a beautiful, perfect CD for all your coffee sipping activities.

Coffee Recipe: Brandied Coffee with Whipped Cream

1 jigger California brandy
1 cup hot coffee
Sugar (optional)
Whipped cream
Semisweet chocolate shavings

Add brandy to coffee. Sweeten to taste. Top with a float of whipped
cream and sprinkle with chocolate shavings.

**Thanks to Shannon for submitting this recipe!**

Shake It Up: Malted Coffee Milkshake

One more great icy drink. :) Just because I wish it was still summer! Especially drinking this lovely blend...

Malted Coffee Milkshake

2 scoops coffee ice cream
1 c. milk
2 shots espresso
2 T. of malt mix (optional)
whipped cream (optional garnish)
espresso beans (optional garnish)

Combine the ice cream, milk, espresso and malt mix in a blender or even a food processor. Blend well, pour into a tall glass and top with a little whipped cream and espresso beans before serving. Note: Malt mix can be bought at virtually any major grocery store. If you omit the malt mix, then you will simply have a wonderful coffee milkshake.

Monday, September 11, 2006

That Cuppa Coffee is More Complicated Than You Know...

Crazy Coffee Trivia Tidbit o' the Day:

The average cup of coffee contains more than 1000 different
chemical components, none of which is tasted in isolation
but only as part of the overall flavor.

Thai Iced Coffee Recipe: Sweet, Cold and Yummy

Thai Iced Coffee
Make some extra strong coffee with 6 to 8 tablespoons
dark roast and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over ice.

Dream of Owning a Coffee Shop?

Do more than just dreaming, and find out from a pro who knows. Take that dream, and turn it into a successful and fulfilling new business - tips on how to make your coffee, espresso or tea shop a truly successful venture.

Make Your Own Dry Coffee Creamer Mixes

Thanks to "Granny Pat" for sending in these great mix ideas! Add a few spoonfuls of any of these to make your coffee creamy and luscious, all in one swirl. And -- by using the non-fat or low-fat milk powder, you're also creating a very low fat treat!

Mocha Coffee Creamer
1/2 cup sugar
1 cup nonfat dry milk
2 tablespoons cocoa

Orange Coffee Creamer
3/4 cup sugar
1 cup nonfat dry milk
1/2 teaspoon dried orange peel

Cafe Vienna
3/4 cup sugar
3/4 cup dry milk
1/2 teaspoon ground cinnamon

Cappuccino Coffee Creamer
1 cup hot cocoa mix
3/4 cup dry non-dairy creamer
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Mocha Coffee Creamer
1 cup sugar
2 cups nonfat dry milk
4 teaspoons cocoa

To make any of the above coffee creamer mixes, simply combine the ingredients together and store in a sealed container. :) Add to a freshly brewed cup of coffee to add extra flavor and creaminess, but not much fat!

Tuesday, September 05, 2006

Coffee Trivia Tidbit o' the Day: Coffee seeds

Coffee Trivia o' the Day:
When a coffee seed is planted, it takes five years to yield consumable fruit.

Can't get enough coffee trivia and info? Want to show off your coffee knowledge to all and sundry? (Just who IS sundry anyhoooo?) Brew up a huge pot of your favorite coffee, and play a rousing round of COFFEE SMARTS: The Coffee Trivia Game. You know you want to.

Coffee Dessert Recipes: Coffee Granita by Seattle's Best

Seattle's Best Coffee® Creamy Granita
Big thanks to Dorina for this fantastic sounding treat.

Preparation Time: 10 minutes
Total Time: 4 hours 10 minutes (incl. Freezing)
Makes: 6 servings, about 2/3 cup each

2 cups brewed SEATTLE'S BEST COFFEE® (any variety), cooled
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1 cup thawed sugar free whipped topping, divided
1/4 tsp. ground cinnamon
Find Seattle's Best Coffee® where you buy groceries.

POUR coffee into large bowl. Add SPLENDA® Granular; stir until SPLENDA® Granular is completely dissolved. Add 1/2 cup of the whipped topping; stir with wire whisk until well blended. Pour into 8-inch square pan.
FREEZE 4 hours or until firm.
DRAW fork repeatedly through whipped topping mixture just before serving; spoon evenly into six dessert dishes. Top with the remaining 1/2 cup whipped topping; sprinkle with cinnamon. Store leftover dessert in freezer.

To Double: Prepare as directed, doubling all ingredients and substituting 13x9-inch pan for the 8-inch square pan. Makes 12 servings.

Nutrition Bonus: Top off your next meal with this elegant dessert. No one will believe that it's low fat!

Saturday, August 26, 2006

Frozen Mocha Cheesecake Recipe - Perfect Blend of Coffee & Chocolate


1 1/4 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup melted butter
8 oz. cream cheese, softened
14 fl. oz. sweetened condensed milk
2/3 cup chocolate syrup
2 tbsp. instant coffee
1 tsp. hot water
1 cup whipping cream

In a small bowl, combine crumbs, sugar and butter.
In buttered 9" spring form pan or 13x9" baking dish, pat crumbs firmly on bottom and up sides of pan. Chill.
In large mixer bowl, beat cream cheese until fluffy, and add sweetened condensed milk and syrup.
In a small bowl, dissolve coffee in hot water; add to milk. Mix well.
Fold in whipped cream. Pour into pan. Cover.
Freeze 6 hours or until firm.
12 servings.

Chocolate Coffee Cookies Recipe

Chocolate Coffee Cookies
Thanks to JoJo for sending in

3/4 C nuts
1/3 C instant coffee (or more if desired---I use LOTS!!)
2 Tbsp. Hot water (more if more instant coffee used)
2 2/3 C flour
3/4 tsp baking soda
1/2 tsp salt
1/2 C butter or marg, softened
1 1/4 C white sugar
1 tsp vanilla extract
2 C chocolate chips or small chunks
2 eggs

Preheat oven to 350 F degrees (175 degrees C)Toast nuts in oven 10 minutes or till golden brown. (optional)Dissolve coffee in hot water. In seperate bowl mix flour,baking soda and salt.Beat butter and sugar with electric muxture at medium speed until fluffy. Pour coffee,vanilla and eggs into butter mix; mix well.Reduce mixer's speed to low and slowly add flour mixture into butter mixture.Fold chocolate and nuts into dough. Drop by the spoonful on ungreased baking sheet.Bake for 10 minutes.ENJOY!!!!

Tuesday, August 22, 2006

On the side: Honey Ginger Bourbon Balls (Candy Recipes)

Honey Ginger Bourbon Balls
from Chocolate Lovers Cookies and Brownies
1 c gingersnap cookie crumbs
1 1/4 c powdered sugar, divided
1 c finely chopped pecans or walnuts
1 square (1 oz) unsweetened chocolate
1 1/2 tbsp honey
1/4 c bourbon

Combine crumbs, 1 c of the sugar and the nuts in lg bowl. Combine chocolate and honey in small bowl over hot water. Stir until chocolate is melted. Blend in bourbon. Stir bourbon mixture into crumb mixture until well blended. Shape into 1 inch balls. Sprinkle remaining 1/4 c powdered sugar over balls. Refrigerate until firm. Makes about 4 doz ballsNOTE: THESE IMPROVE WITH AGING. STORE THEM IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR. THEY WILL KEEP FOR SEVERAL WEEKS, BUT ARE BEST AFTER TWO TO THREE DAYS.

On the Side: Gingerbread Pound Cake Recipe

Boy does this sound good!

Gingerbread Pound Cake

1 cup unsalted butter
1 cup sugar
5 medium eggs
2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup molasses
1/2 cup sour cream
sifted powdered sugar

2 tablespoons cornstarch
1 cup water
1 tablespoon butter
2 teaspoons grated lemon rind
1/3 cup lemon juice

Cream butter and gradually add sugar, beating with an electric mixer at
medium speed until smooth. Add eggs, one at a time, beating after each
addition. Combine flour, baking soda and spices. Set aside. Combine
molasses and sour cream. Add flour mixture to creamed mixture,
alternating with molasses mixture,
beginning and ending with flour mixture. Mix just until blended after
each addition.

Grease and flour 10 inch Bundt pan. Pour batter into pan. Bake at 325ºF
for 1 hour until toothpick, inserted in center, comes out clean. Cool in
pan 15 minutes; remove from pan and let cool completely on wire rack.
Sift powdered sugar over cake. Serve with Lemon Sauce if desired. Lemon
Sauce: Combine sugar, cornstarch and water; stir until smooth. Cook over
medium heat, stirring until smooth and thickened. Add butter, lemon rind
and juice. Cook until heated through, stirring constantly. Makes 1 1/3 cups.

Sunday, August 20, 2006

Moist Chocolate Cake (with a boost of coffee in the batter)


2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla

1 pkg. cream cheese1 tbsp. milk1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.

Espresso Mousse Recipe


1 1/4 c. granulated sugar1/3 c. cocoa2 env. unflavored gelatin2 c. cold espresso2 eggs, separated1 tsp. vanilla1 (8 oz.) cream cheese, softened1 c. heavy cream

Combine 1 cup sugar, cocoa, gelatin and espresso in a saucepan. Beat egg yolks lightly, add to cocoa mixture. Cook over medium heat, stirring occasionally, until gelatin is dissolved and mixture is slightly thickened. Remove from heat. Stir in vanilla. Cool to room temperature. Whip cream cheese in large bowl. Add gelatin mixture, blend thoroughly. Beat egg whites until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Beat heavy cream. Fold egg whites and whipped cream into gelatin mixture. Pour into a 1 1/2 quart serving bowl. Cover, chill several hours or overnight. Unmold and serve with mounds of whipped cream spooned around the edge of the mousse.

Blueberry Coffee Cake Recipe

surprise! It actually DOES go down beautifully with a cup of strong coffee on the's all beginning to make sense...


3/4 c. sugar1/4 c. soft shortening1 egg1/2 c. milk2 c. sifted flour2 tsp. baking powder1/2 tsp. salt2 c. blueberries (drained if canned)
1/2 c. sugar1/3 c. sifted flour1/2 tsp. cinnamon1/4 c. butter
Mix together sugar, shortening and eggs. Stir in milk. Sift together flour, baking powder and salt. Add blueberries last. Spread in baking pan 9x9. Mix together crumb mixture, then sprinkle on top of blueberry cake in pan. Bake at 375 degrees for 45 to 50 minutes.

Coffee Bars Recipe - An Added Jolt of Java


1 cup golden raisins
2/3 cup strong coffee (leftover from the pot)
1/2 tsp cinnamon
2/3 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 1/2 cups icing sugarcoffee
Preheat oven to 350F degrees.
Combine raisin, coffee and cinnamon and let stand. Cream shortening and sugar, adding eggs one at a time, and beating well.
Mix and sift flour, baking powder, soda and salt. Add raisin mixture.
Spread batter in greased 9x13 pan.
Bake at 350F for 20-25 minute.
While still warm, spread with coffee glaze made by adding enough coffee to 1 1/2 cups icing (confectioner's) sugar to achieve a thin spreading consistency.
Cut when cool.

Friday, August 18, 2006

What Flavor Frappuccino Are YOU?

Caffe Vanilla Frappuccino

Smooth and sweet, you fit in to almost any crowd. No one would suspect you of being a coffee tweaker!

Shannon's Favorite Coffee Recipe - Holiday Coffee

Shannon wrote:
This is probably one of my favorites. We serve it on special occasions and family gatherings because it is soooo rich.

Holiday Coffee

3/4 cup ground coffee
4 cups water
1/2 cup sweetened condensed milk
Whipped cream
4 (3-inch) sticks cinnamon
4 maraschino cherries with stems (opt)

Prepare coffee according to manufacturer's directions using 3/4 cup ground coffee and 4 cups water. Stir sweetened condensed milk into coffee, and serve immediately with a dollop of whipped cream, a stick of cinnamon and a maraschino cherry.Makes 4 1/2 cups.

Mocha Walnut Rum Balls Candy Recipe - Coffee Recipes

Mocha Walnut Rum Balls
from Chocolate Lovers Cookies and Brownies
Submitted to the Coffee Creations blog by Christi

1 pkg 8 1/2 oz chocolate cookie wafers
2 c powdered sugar, divided
1 1/4 c finely chopped toasted walnuts
2 tbsp instant coffee granules
1/3 to 1/2 c rum
2 tbsp light corn syrup
1/2 tsp instant espresso coffee powder

Pulverize cookie wafers in food processor or blender to form powdery crumbs. Combine crumbs, 1 1/2 c powdered sugar and walnuts in a large bowl. Dissolve coffee granules in 1/3 c rum. Stir in corn syrup. Blend into crumb mixture until crumbs are moistened enough to hold together. Add 2 - 3 tbsp more rum, if necessary. Shape into 1 inch balls. Mix the remaining 1/2 c sugar with the espresso coffee powder. Roll balls in sugar mixture to coat. Store loosely packed between sheets of waxed paper or foil in airtight container up to 2 weeks.Makes about 100 balls

Coffee Consumption Linked with Lowered Diabetes Risk

Coffee lovers - thought it would be an ideal way to start off the weekend - an EXCUSE to drink our favorite beverage!

(NewsTarget)A new report in the Archives of Internal Medicine claims a morning cup of coffee may help prevent diabetes.

Researchers compared the coffee consumption habits of 28,812 women enrolled in the Iowa Women's Health Study and found that the women who drank the most coffee -- especially decaffeinated varieties -- were 22 percent less likely to develop diabetes than women who didn't consume coffee.

When the study began in 1986, none of the participants had diabetes. During follow-up tests, 1,418 of the women were found to have the disorder. The data also showed that decaffeinated coffee
provided the greatest benefits. The connection was seen in all age and weight groups.

Researchers don't know which ingredients in coffee provide the protective benefit; although it is known that caffeine does not reduce diabetes risk. Two other components of coffee, magnesium and phytate, do not appear to affect risk either.

While coffee may help lower risk, experts agree that proper diet and exercise is still the first defense against metabolic disorders, including diabetes. Additionally, even though coffee itself may offer some protection against diabetes, caffeine is known to cause adrenal depletion and chronic exhaustion if consumed daily.
Ingredients commonly used in coffee drinks pose additional health hazards. Coffee creamer, typically made with partially-hydrogenated oil, may boost the risk of cardiovascular disease and promote gains in abdominal fat. Similarly, adding refined sugar to coffee actually promotes blood sugar disorders, possible nullifying any protective effect against diabetes. A typical Starbucks grande coffee (16 oz.) has a whopping 550mg of caffeine and can be juiced up with so much fat and sugar that it's more like a milkshake than coffee.

Tuesday, August 15, 2006

Amaretto Cinnamon Coffee Creamer Recipe - Make your own flavored creamers

Amaretto Cinnamon Coffee Creamer
1 1/2 cups non-dairy coffee creamer (I would use cream)
2 teaspoons almond extract
2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar

PREPARATION:Combine all ingredients and blend thoroughly. Store in an airtight container. Portion the mix into small plastic bags (about 3/4 cup in each), and tie with bright ribbon. Place in decorative coffee cups with directions. Makes about 3 cups, or 4 gift portions of 6 servings each.Directions:Add 2 tablespoons of creamer to each cup of coffee.

Coffee Fudge Recipe - Coffee Candy Recipes

Coffee Fudge
Big thanks to Christi for this yummy recipe

3 cups sugar
3/4 cup milk
2 T Instant coffee
1/2 c. non-dairy liquid coffee creamer
1 T light corn syrup
2 T butter
1 T vanilla
1 1/2 c (6 oz.) chopped chocolate coating or wafers
1/4 cup finely chopped nuts.

Combine sugar, milk, instant coffee, coffee creamer and syrup in a
3-quart saucepan. Cover and bring to a boil. Uncover and place
thermometer in pan; cook without stirring to 236F. Remove from heat; add
butter and vanilla without stirring. Cool to lukewarm. Beat until candy
begins to thicken; pour into a buttered 8" square pan. Melt the
chocolate coating over hot, not boiling water in a double boiler. Spread
evenly over fudge, sprinkle nuts over chocolate. Cut into squares before
candy becomes firm.

Makes about 49 pieces.

Wednesday, August 09, 2006

Tiramisu Layer Cake Recipe

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9
inch) pans.

Prepare the cake mix according to package directions. Divide two
thirds of batter between 2 pans. Stir instant coffee into remaining
batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Let cool in pan
for 10 minutes, then turn out onto a wire rack and cool completely.
In a measuring cup, combine brewed coffee and 1 tablespoon coffee
liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on
low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2
tablespoons coffee liqueur; beat just until smooth. Cover with
plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set
on medium-high speed, beat the cream, 1/4 cup confectioners' sugar
and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream
mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate.
Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one
third of reserved coffee mixture over cake, then spread with half of
the filling mixture. Top with coffee-flavored cake layer; poke holes
in cake. Pour another third of the coffee mixture over the second
layer and spread with the remaining filling. Top with remaining cake
layer; poke holes in cake. Pour remaining coffee mixture on top.

Spread sides and top of cake with frosting. Place cocoa in a sieve
and lightly dust top of cake. Garnish with chocolate curls.

Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down
the edge of the chocolate bar.

Funny Coffee Fact: The Value of Espresso in Italy

In Italy, espresso is considered so essential to daily life
that the price is regulated by the government.

(Thanks to Jeannie for this fun coffee fact!)

Monday, August 07, 2006

Southern Living Coffee Recipe: Mexican Coffee Recipe

Another fantastic Southern Living coffee recipe sent in by Shannon. :) This delightful mix combines the rich brewed coffee you love, but adds a burst of sweetness and spiciness...and of course a huge dollop of sweetened whipped cream for good measure!

Mexican Coffee
1/2 cup ground dark roast coffee
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups water
1/4 cup firmly packed dark brown sugar
1/3 cup chocolate syrup
1 cup milk
1 teaspoon vanilla extract
Sweetened whipped cream
Garnish: ground cinnamon

Place coffee in coffee filter or filter basket; add cinnamon and nutmeg. Add water to coffeemaker; brew according to manufacturer's instructions.Combine brown sugar, chocolate syrup, and milk in a large heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in coffee and vanilla. Serve immediately with a dollop of whipped cream; garnish, if desired.

Friday, August 04, 2006

Coffee Coolness - Coffee Parfait Recipe

Another summertime coffee delight - minus the heat. (We have enough of that already, I dare say.)

1 cup milk
¼ cup Mocha coffee
Yolks 3 eggs
1/3 teaspoon salt
1 cup sugar
3 cup thin cream
Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze.
Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.

Remember - post a comment if you try a recipe. Or...just if you darned well please!

Thursday, August 03, 2006

Cafe Rio Coffee Recipes

1 cup water
1 tablespoon instant coffee granules
3 tablespoons sugar
3 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups skim milk
Creamy Topping
Ground cinnamon -- (optional)

Bring water to a boil in a saucepan; add coffee granules, stirring to dissolve. Add sugar, cocoa, cinnamon, and nutmeg; reduce heat to medium-low, and cook, uncovered, 10 minutes, stirring occasionally. Add milk; cook until heated, stirring frequently. (Do not boil.)

Pour mixture into container of an electric blender; cover and process 30 seconds.

Pour 3/4 cup into each of 4 coffee cups; top each with 2 tablespoons Creamy Topping. (Reserve remaining topping for another use). Yield: 3 cups.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 133 Calories; 1g Fat (5.7% calories from fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

Serving Ideas : Sprinkle with cinnamon, if desired. Serve immediately.

Wednesday, August 02, 2006

Would you like a slice of PIE with that coffee?

Yes please! Oh, but then I'm a pastry FANATIC. :) I'll be adding new pie recipes all the time on my Pie Recipes Blog. Check it out, and please send in your favorite pie recipes to me for inclusion on that blog. (My email is christina @

Iced Honey Coffee - Great, Healthy Summer Coffee

Iced Honey Coffee

Thanks to Dorina for this recipe. If you preferred, you could always brew fresh coffee first and then add the honey, milk and ice - instead of using instant coffee.

2 tbs instant coffee
1/4 cup boiling water
1/4 cup honey
3/4 cup cold water
1 quart milk
1 cup ice cubes

Dissolve instant coffee in hot water. Stir in honey and mix well. Add cold water and pour over ice in glasses. Top of with milk.
Serves 4

Molten Chocolate Pudding Cake

Thanks to Shannon for this delicious sounding cake with a molten chocolatey 'lava' inside. :) Has coffee in the cake batter.

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, divided
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
& Pie Filling
1/3 cup GENERAL FOODS INTERNATIONAL Italian Cappuccino
1/4 tsp. ground cinnamon

PREHEAT oven to 350°F. Prepare cake mix as directed on package. Stir
in half of the chocolate chunks. Pour into greased 13x9-inch baking
dish or shallow casserole dish; set aside.
POUR milk into large bowl. Add dry pudding mixes, flavored instant
coffee and cinnamon. Beat with wire whisk 1 min. or until well
blended. Pour over cake batter in center of pan; sprinkle with the
remaining chocolate chunks.
BAKE 1 hour or until cake appears baked in the center. Cool

Thursday, July 27, 2006

Spiced Coffee Recipe from Southern Living Magazine

Spiced After-Dinner Coffee
Thanks to Shannon for this delicious sounding brew...

8 cups brewed dark roast coffee
1 cup sugar
2 teaspoons whole cloves (about 38)
5 (3-inch) cinnamon sticks
2/3 cup amaretto liqueur
Whipped cream
Orange rind strips

Heat coffee and next 3 ingredients in a saucepan over low heat 10
minutes. (Do not boil.) Stir in amaretto. Pour into mugs; serve with
whipped cream and orange rind strips. Place a strip of orange rind on
rim of each cup, if desired.

Bizarre Coffee Fact of the Day: Cure for Scurvy?

Advertisements for coffee in London in 1657 claimed that the
beverage was a cure for scurvy, gout and other ills.

Thanks to Jeannie V. for this funny coffee fact!

Wednesday, July 26, 2006

Tips: Coffee Grounds to Remove Odors

You read correctly - another use for those old coffee grounds is to remove nasty onion and garlic odors from your hands. After you're done chopping garlic and/or onions, just use the old coffee grounds as a 'hand scrub' and then rinse with cool water. Voila! No more stinky hands!

Tuesday, July 25, 2006

Coffee Fluff Shake - Great Coffee Shake for Summer

Coffee Fluff® Shake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Blender
Marshmallow Fluff® Shakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chilled milk
1 teaspoon instant coffee granules (1 to 2 teaspoons)
2 large spoonfuls Marshmallow Fluff®

Into blender container put chilled milk, instant coffee granules and Marshmallow Fluff®. Blend 30 seconds or until all ingredients are mixed and smooth.

"Marshmallow Fluff®"
S(Internet address):
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 274 Calories; 8g Fat (26.7% calories from fat); 8g Protein; 42g Carbohydrate; 0g Dietary Fiber; 33mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain(Starch); 1 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

Invigorating Coffee Body Scrub

3 T Coffee grounds (organic-caffeinated)

1 T Salt (optional)

To Make: Brew a fresh pot of coffee. Enjoy a cup, if you like. Put grounds (and salt) in a small bowl. Use grounds within 20 minutes of brewing before oxidation occurs.

To Use: Scrub mixture over entire body while in the shower. Rinse. Tone. Moisturize.

Sunday, July 23, 2006

A Cool Coffee Creation: Iced Almond Coffee

Found this at - a fabulous Iced Almond Coffee Recipe that sounds just about perfect on a steamy hot summer day like today.

Chocolate Coffee Cake with Coffee Icing

Coffee Lover, Shannon gets the credit for this delightful Coffee Creation. :) Now THIS is what I call a REAL coffee cake - even the icing gets a healthy dose of our favorite brew...

Chocolate Coffee Cake with Coffee Icing
Dazzle your guests with this "show stopper" coffee cake. Rich enough
for dessert, it makes an ideal brunch cake.
1/2 cup packed dark brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons cocoa
1 tablespoon cinnamon
2 teaspoons instant coffee powder
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups plain yogurt
chopped walnuts (to garnish)
raisins (to garnish)
Coffee Icing
1 teaspoon instant coffee powder
1 tablespoon hot water
6 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup sifted icing sugar, plus
2 tablespoons sifted icing sugar
1/2 teaspoon vanilla
1/2 teaspoon orange juice
1 pinch salt

Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant
coffee in a bowl.
Set aside.
Cream butter in a large bowl and gradually beat in sugar until
mixture is light and fluffy.
Stir in vanilla.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder, soda and salt together twice.
Stir flour mixture, 1/3 cup at a time,into butter mixture,
alternating with the yogurt.
Beat until just well mixed.
Do not overmix.
(batter will be thick) Grease and flour a 10 inch tube pan or bundt
Spoon in one fourth of the batter.
Sprinkle with one third of the raisin-walnut mixture.
Repeat layering twice, ending with batter.
Bake 1 hour at 350*F.
Cool on rack.
Unmold coffee cake and set on serving plate.
Frost sides and top with Coffee Icing.
Sprinkle with raisins and walnuts and chill until ready to serve.
For Icing, mix coffee with water until completely dissolved.
Cream butter and cream cheese until light.
Gradually beat in sugar.
Beat in vanilla, orange juice,salt and coffee mixture.
Whip until double in volume, about 4 minutes.

Crazy New Coke Product: Coca Cola with Coffee Added

Yes, you read correctly, Coca Cola has come up with a new product that combines the old fashioned favorite Coke with - gasp! - coffee! Read on, caffeine nuts:

The new drink, a combination of Coca-Cola Classic and coffee extracts, will be first launched in France in January before being rolled out in the United States and other markets during 2006.

A Coke spokesperson said Coca-Cola Blak will be a mid-calorie drink, similar to Coca-Cola C2, which was launched in April 2004 and contains half the sugar, calories and carbohydrates of regular colas. The formula for the new beverage is expected to vary based on local tastes.

Analysts have said one of the keys to the company’s future is capturing more consumers who have moved away from sugary soft drinks to diet versions, or to healthier low- or no-calorie beverages.

Friday, July 21, 2006

Frozen Tiramisu Squares - Great Summertime Dessert

Frozen Tiramisu Squares
serves 14

1 cup Original Bisquick® mix
1/2 cup sugar
1/3 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1/3 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup frozen (thawed) orange juice concentrate
1 teaspoon instant espresso coffee (dry)
1 tablespoon hot water
1/4 cup chocolate-flavored syrup
1 1/2 cups whipping (heavy) cream
Baking cocoa, if desired

1. Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.

2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.

3. In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.

4. Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.


For more recipes, visit: Kitchen Crafts 'n' More

Tuesday, July 18, 2006

Cafe Speciale - Gourmet Coffee Recipes

Cafe Speciale

Serves 4

4 teaspoons chocolate syrup
¼ tspn nutmeg
½ cup heavy cream 1 tblspn sugar
¾ tspn cinnamon
1-½ cups extra-strength hot coffee

Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine
cream, ¼ teaspoon cinnamon, nutmeg and sugar. Whip. Stir remaining ½
teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend
with syrup. Top with whipped cream.

Friday, July 14, 2006

How About a Coffee Bean Plant?

And HERE is a houseplant with that java jolt we coffeeaholics really crave. :) A coffee bean plant! Comes already grown to 4 feet tall - get a few, and impress your friends with your groovy plant that actually grows coffee beans. :) I have one friend who had a HUGE coffee plant in her apartment and the leaves gave off a lovely, slightly coffee-ish scent. Delish!

Coffee Bean Tin Candles - $6 + FREE Shipping

Coffee lovers, you'll love THIS particular candle - it's an adorable Parisian style tin, filled with wax coffee beans. Adorable! This would be a perfect little gift for a friend...or a great addition to a coffee gift basket. Plus at only $6 and FREE Shipping, it's a great bargain too.

Tuesday, July 11, 2006

On the Side: Chocolate Mint Brownies

This decadent recipe was sent in by Cariad -- I think it sounds like the perfect accompaniement to a really rich cup of coffee. :) Enjoy, and post a comment if you try the recipe & love it.

Chocolate Mint Brownies

1 cup white sugar
1/2 cup butter, softened
1 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
4 eggs
1 1/2 cups chocolate syrup
2 cups confectioners' sugar
1/2 cup butter, softened
2 tsp mint extract (or more to taste)
6 Tbsp butter
1 cup semisweet chocolate chips

Preheat oven to 350*F. Grease one 13x9 inch baking dish.

In a large mixer bowl cream together white sugar, 1/2 cup butter, eggs and chocolate syrup. Add flour and salt. Beat until smooth.

Pour batter into the prepared pan. Bake for 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan then spread with Mint Cream. Chill, then pour Chocolate Topping over chilled brownies. Cover and chill for at least 1 hour.

To Make Mint Cream: In a small mixer bowl combine the confectioners' sugar, 1/2 cup butter or margarine and mint extract. Beat until smooth.

To Make Chocolate Topping: In a small saucepan over very low heat or double boiler melt the butter and the chocolate chips. Remove from heat and stir until smooth. Let cool slightly before spreading over brownies.

Monday, July 10, 2006

Southern Living Coffee Recipe: Turkish Coffee

This came from Southern Living.

Turkish-Style Coffee
Thanks to Shannon for this recipe.

This strong-flavored coffee gets a fragrant lift from cardamom.

3/4 cup ground dark roast coffee
1 tablespoon ground cardamom
8 cups water
3/4 cup sugar

Combine coffee and cardamom in a coffee filter; brew with 8 cups water in a coffeemaker. Stir in sugar; serve immediately.

Healthy Coffee Pannacotta - Low Fat Dessert Recipes

Low Fat Coffee Pannacotta
A treat for those of you watching your weight this summer!

1 container (32 oz.) plain nonfat yogurt
2 env. KNOX Unflavored Gelatine
2 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
3/4 cup SPLENDA No Calorie Sweetener, Granular
1/4 tsp. almond extract
1/2 cup thawed COOL WHIP LITE Whipped Topping
2 Tbsp. chopped PLANTERS Almonds

MIX yogurt, gelatine, coffee granules and SPLENDA® Granular in medium microwaveable bowl. Microwave on HIGH 2-1/2 min. or until gelatine is completely dissolved, stirring after 1-1/2 min. Stir in almond extract. POUR into 9-inch pie plate sprayed with cooking spray. Refrigerate 3 hours or until set. UNMOLD dessert onto serving plate. Top with the whipped topping and almonds just before serving. Store leftover dessert in refrigerator. Variation To serve as individual desserts, prepare as directed dividing the gelatine mixture evenly among eight 4-oz. custard cups or serving glasses before chilling. Top evenly with the whipped topping and almonds just before serving. Substitute Prepare as directed, using MAXWELL HOUSE Instant Coffee.

Thursday, July 06, 2006

Bars and Squares Recipes GALORE - Dozens

What goes perfectly with that fragrant, rich cup of freshly brewed coffee? A tantalizing treat, of course! Here is a link to dozens of bars and squares recipes that you'll love to pair with your cup of coffee.

Banana Split Shakes - A Great Milkshake for Summer - is the recipe of the day! :) To make it a Mocha Banana Split Shake, simply replace half of the milk with cold coffee. Or, use coffee ice cream instead of the vanilla suggested. YUM! :)

Monday, July 03, 2006

You Need a Cute Coffee Mug: My Favorite Coffee Mugs

One of my favorite personal coffee mugs is a bagel mug, but I've managed to find a number of really cool new coffee mugs for coffee creation blog lovers. Check them out:

For COLORFUL Personalities: Santa Fe Coffee Mugs
Set of 4 - $23.99
Just because you LOVE a splash of spicy color - LOVE these ones! (Think I'll add them to my own wish list...)

For the CLASSY: Pormeirion Latte Mugs
Set of 6
Not for the cheapos among us...a truly elegant way to sip on your latte.

For TRENDSETTERS:Bodum's Stainless Steel Lipstick Travel Coffee Mug

For Traditionalists: Churchill China Chelsea Blue Coffee Mugs
Set of 4

For Neat Freaks: Stainless Steel Coffee Mugs -
Set of 4 - Stackable

Ice Cream Parlour Mocha Sodas

Something different - an old-fashioned soda with delicious mocha flavors.

Thanks Shannon for another great coffee recipe!

Ice Cream Parlor Mocha Sodas
Serves 4

½ cup hot water
4 scoops chocolate ice cream
8 tspns finely ground coffee
1 quart club soda
2 cups milk
sweetened whipped cream

Place hot water in a medium sized pitcher. Stir in coffee. Finely grind into a powder texture, until dissolved. Stir in milk. Place one scoop of ice cream into each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream.

Wednesday, June 28, 2006

Sassy Coffee Sodas for Summer: Iced Coffee Recipes

Thanks again to Shannon!

Sassy Sodas
Serves 4-6
This sounds perfect on a hot summer's day like today...

1 pint coffee ice cream
4 to 6 scoops vanilla ice cream
2 tblspns finely ground coffee instant coffee powder
½ cup light rum

Spoon coffee ice cream into blender. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and straws.

Jamaican Coffee Recipe

Jamaican Coffee
Thanks to Shannon D. for sending this in!

1 ounce Tia Maria®
1 ounce rum

Mix in a coffee mug, then fill with hot coffee; top with whipped cream. For a really nice touch, prior to mixing, moisten the coffee cup rim with lemon juice and then dip rim in sugar.

Thursday, June 22, 2006

Indulgent Coffee Creamer Recipe - Kahlua and Chocolate (YUM!!)

I'm sitting here drinking a regular cup of coffee, and when I saw this recipe that Shannon sent in, I really did start salivating. :) It sounds ridiculously rich and indulgent and downright sinful!! If you guys try this, be sure to post a comment...

Indulgent Coffee Creamer
1/2 cup Kahlúa
1 pint heavy cream
1 can sweetened condensed milk
2 to 3 tablespoons chocolate syrup

Add all ingredients in a blender and mix well. Pour in a jar and cover with lid. Store in refrigerator.

A Top Secret Coffee Copycat Recipe: Dunkin' Donuts Iced Coffee

Dunkin Donuts Iced Coffee Recipe

A nearby online friend told me they were giving this recipe away at a local Dunkin Donuts. Enjoy! Dorina

Dunkin Donuts Iced Coffee Recipe

1. To brew a full-flavored pot of Dunkin' Donuts Iced Coffee, double the amount of coffee grinds you would normally brew for hot coffee. Be sure not to overfill your brew basket. Measure 4 level tablespoons for every 6 oz of cold spring or filtered water you plan to brew.

2. After the coffee is done brewing, remove it from the burner and let cool.

3. Pour the coffee into a temperature safe container, and add ice until the mixture cools and doubles in volume. Keep in mind that the melting ice dilutes the coffee, which is why iced coffee is brewed using twice the amount of grinds as hot coffee.

4. To keep the iced coffee cold and fresh, store it in an airtight container in the refrigerator. Iced Coffee should be consumed within 8 hours after brewing.

5. Drink as is, or add milk, cream, or sugar to lighten & sweeten to taste.6. To keep the remaining, unbrewed Dunkin' Donuts Coffee beans or grinds fresh, store them in an opaque, airtight container in a cool, dry place. Do not store in a refrigerator, as grinds & beans absorb moisture and aromas around them.

Wednesday, June 21, 2006

Irish Coffee Recipe (with Creamy Topping)

Irish Coffee With Creamy Topping
Thanks to Christi for this Coffee Creation!
Recipe By :Cooking Light, Nov/Dec 1992, page 77
Serving Size : 8
Preparation Time :0:05

Categories : Beverages
12 ounces evaporated skimmed milk -- (1 can) divided
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons sifted powdered sugar
6 cups hot strong brewed coffee
1/2 cup Irish whiskey
8 teaspoons sugar

Pour 1/2 cup milk into a small saucepan; bring to a simmer over medium heat. Place cornstarch in a small bowl; gradually add water, stirring with a wire whisk until blended. Add to simmering milk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly.

Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a 1/8-inch-thick layer of ice forms on the surface. Beat mixture at high speed of an electric mixer 5 minutes; gradually add sifted powdered sugar, beating until soft peaks form. Cover and chill.Combine coffee, whiskey, and sugar; stir well. Yield: 8 servings (about 83 calories per 3/4 cup coffee and 1/2 cup topping).

Cowboy Coffee Recipe -- Don Your Cowboy Hat for This One...

A fantastic little recipe sent in by Shannon...but I wondered: "Who on EARTH would put an egg shell in their coffee?" After a little extra research - I found out why this seemingly crazy thing would be done. :) Rumor has it that adding an eggshell to your coffee reduces any bitter taste and makes for a smoother tasting java. Who knew??

Cowboy Coffee
4 quarts water
1 1/2 cups freshly ground coffee
1 egg shell
1/2 cup cold water

Bring water to a boil in a large saucepan or coffee pot. Add coffee
grounds and egg shell to boiling water. Return to a boil, then remove
from heat and let stand for 2 minutes. Slowly add cold water to settle
grounds to the bottom. Strain if desired.

Tuesday, June 20, 2006

Coffee Pecan Crunch Bars with Coffee Icing

Again, a big thanks to Shannon for this one!

Coffee Pecan Crunch Bars W/Coffee Icing

If you like pecans, this will become your favorite can also use crushed butterscotch candy, pounded in a plastic bag until the pieces are no larger than 1/4"..or Bits of Brickle almond crunch candy..

2 1/2 cups all-purpose white flour
1 1/2 tablespoons espresso powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup unsalted butter, room temp
2/3 cup dark brown sugar, packed
2 tablespoons light corn syrup
1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
1 teaspoon instant coffee, dissolved in 1 tablespoon hot water
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1 1/2 cups chopped pecans
3/4 cup almonds OR brickle

1 2/3 cups powdered sugar, sifted after measuring
1 tablespoon unsalted butter, slightly softened
1 1/4 teaspoons instant coffee powder, dissolved in 2 tablespoons hot water
2-3 drops almond extract

Preheat oven to 325*. Generously grease a 9x13" baking pan or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, ground expresso beans, baking powder, and salt -- set aside. In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy. Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated. Turn out the mixture into the pan, spreading to the edges. Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.

.Stir in enough warm water, a little at a time, to yield a slightly runny icing. Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly. Let stand until completely cooled and the icing is completely set.about 1 hour. Using a large sharp knife cut into 24 bars, wipe knife clean between cuts. Store in an airtight container for up to 1 week or freeze up to 1 month. If freezing, leave the slab whole, then cut into bars when partially thawed.

Coffee Cake Recipe: Coffee Lovers Coffee Cake

This delicious cake has a wonderful buttery-tasting crumb bottom... perfect with coffee or tea.
Thanks to Shannon for submitting it!

2 cups all-purpose flour
2 teaspoons instant coffee granules
2 cups firmly-packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, cut into pieces (cold)
2 tablespoons butter, cut into pieces (cold)
1 cup sour cream
1 teaspoon baking soda
1 large egg, slightly beaten
1/2 cup chopped walnuts or pecans
1/2 cup mini chocolate chips

Set oven to 350°. Grease a 9-inch square baking dish. In a large bowl, combine the flour, coffee granules, brown sugar, cinnamon and salt; mix well with a spoon to combine. With a pastry blender/knife cut in the COLD butter until crumbly and well blended. Press half of the mixture into a prepared baking pan; set aside. In a medium bowl whisk together the sour cream and baking soda; add in the egg, and whisk until combined. Add sour cream/egg mixture to the remaining crumb mixture, stiring gently JUST until combined. Pour over the crumb crust in the pan. In a small bowl, combine the nuts and chocolate chips. Sprinkle over the top of cake. Bake for 30-35 minutes or until done.

For CAKE recipes ==>
For CHEESECAKE recipes ==>

Friday, June 16, 2006

Starbucks' Low-Fat Date Scones Recipe - Copycat Recipes

Starbucks' Low-Fat Date Scones

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup unprocessed wheat bran
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled stick margarine--cut into small pieces
2/3 cup chopped pitted dates
2/3 cup vanilla low-fat yogurt
2 egg whites -- lightly beaten
Vegetable cooking spray

Combine first 8 ingredients in a bowl; cut in margarine with a pastry blender until the mixture resembles coarse meal. Add dates; toss well. Add yogurt and egg whites, stirring just until dry ingredients are moistened (dough will be sticky).Turn dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough.Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped. Yield: 10

- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 193 Calories; 4g Fat (18.0% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 433mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Iced Vanilla Coffee - Cool Summer Coffee Treat

Iced Vanilla Coffee
Recipe By :Cooking Light, March 1995, page 103
Serving Size : 10
Preparation Time :0:05
Categories : Beverages

8 cups hot brewed hazelnut-flavored coffee
1/2 cup sugar
1 tablespoon vanilla extract
2 cups skim milk
2/3 cup vanilla low-fat frozen yogurt -- softened

Combine coffee, sugar, and vanilla, stirring until sugar dissolves. Stir in milk; cover and chill. Yield: 10 cups (serving size: 1 cup).

- - - - - - - - - - - - - - - - - - -Per Serving (excluding unknown items): 76 Calories; trace Fat (3.3% calories from fat); 3g Protein; 16g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 39mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

NOTES : Use your favorite flavored coffee in this sweet drink. To serve, pour 1 cup coffee into a glass, and top with 1 tablespoon frozen yogurt.

Wednesday, June 07, 2006

Coffee Kahlua Punch - Iced Coffee Recipes for Summer

Coffee-Kahlua Punch
Recipe By :Cooking Light, Nov/Dec 1993, page 108
Serving Size : 18
Preparation Time :0:28
8 1/4 cups hot strong brewed coffee
1/3 cup sugar
4 cups skim milk
1 tablespoon vanilla extract
1 1/4 cups Kahlua or other coffee-flavored liqueur
5 cups vanilla ice milk -- softened
1 square semisweet chocolate -- (1-ounce) grated

INSTRUCTIONS: Coffee mixture
Combine coffee and sugar, stirring until sugar dissolves. Stir in milk and vanilla; cover and chill. Combine chilled coffee mixture and Kahlua in a punch bowl; stir well. Spoon tablespoons of ice milk into coffee mixture; stir until ice milk melts. Sprinkle with chocolate. Yield: 4-1/2 quarts (serving size: 1 cup).

The National Geograhic's Coffee Page - Cool Info

If you love National Geographic AND you love coffee (I'm assuming you do, or why would you be here? :) ) then this page will be right up your alley.

National Geographic online has created an amazing coffee site, filled with interesting tidbits like:

  • Coffee Legends
  • Coffee map - find out where coffee is grown around the world
  • Coffee roasts - what are the different roasts and what do they mean?

Very cool for us coffee lovers.

The Coffee Association of Canada

An interesting website for coffee lovers to browse through. Includes up-to-date info on the coffee industry in Canada and a lot more.

Tuesday, June 06, 2006

Copycat Starbucks Recipe: Java Float

Thanks to Connie for this popular recipe.

Starbucks Java Float
4 tablespoon chocolate syrup
1 tablespoon chocolate chips
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream

In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glassand serve immediately.

Cleaning out the Coffeemaker and Coffeepot

A disgustingly dirty coffeemaker or coffeepot really WON'T help you make great tasting coffee. Need to clean out your favorite appliance? Here are some tips to help:

There, that's better!

Friday, June 02, 2006

Coffee Ice Milk Recipe - Lower Fat Coffee Ice Cream Recipes

Coffee Ice MilkRecipe
By :Cooking Light, May 1995, page 70
Serving Size : 14 Preparation Time :0:20
Sent in by Christi

Here's a lighter version of coffee ice cream that still tastes great!

2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
4 ounces egg substitute -- (1 carton)
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk

Combine boiling water and coffee granules; stir well. Cover and chill.Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour. Yield: 7 cups (serving size: 1/2 cup).

Did You Know? Coffee Trivia Tidbit of the Day

Did you know that it takes 2000 hand picked coffee 'cherries' to make one pound of roasted coffee?

Thursday, June 01, 2006

Bourbon Cappuccino Recipe

Christi is coming up aces with recipes lately - this one is a fabulous one she found and wanted to share with everyone.

Bourbon Cappuccino
2 cups hot brewed coffee
2 tablespoons brown sugar
2 cups 2% low-fat chocolate milk
2 tablespoons bourbon
Combine coffee and brown sugar, stirring until brown sugar dissolves. Stir in low-fat chocolate milk and bourbon; cover and chill. Yield: 4 cups (serving size: 1 cup). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 4g Fat (30.3% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 79mg Sodium. Exchanges: 1 Fat; 1 Other Carbohydrates.

NOTES : To serve, dip rims of 4 stemmed glasses in water and then in sugar to coat rims. Pour 1 cup cappuccino into each glass.

Saturday, May 27, 2006

Tim Horton's Cafe Mocha - Mixture of Coffee & Hot Chocolate

Just for Canadian readers (although I think there may be a few Timmy's in the US now too) -- if you love both coffee AND hot chocolate, you'll want to try a Cafe Mocha. It's basically half of each topped with whipped topping and a healthy dose of chocolate shavings. I think a medium is about $1.39 -- a lot cheaper than a pricey starbucks creation!

Of course, you could also make this at home -- just half coffee and half hot chocolate with whipped cream on top. YUMMMMMMM

Thursday, May 25, 2006

Mochaccino Shakes Recipe - Coffee Recipes Gourmet

1 cup cold milk
1 cup strong black coffee, regular or decaf
1/2 cup chocolate syrup
1/2 tsp ground cinnamon
2 pints coffee flavor ice cream
Whipped cream in spray canister for garnish
Chocolate shavings for garnish

To a blender, add 1/2 cup milk, 1/2 cup coffee, 1/4 cup syrup and cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon and some chocolate savings and serve. Repeat to make 2 more shakes.

Enjoy this delicious coffee treat on a hot summer day!

Sunday, May 21, 2006

Antioxidant-rich coffee may have health benefits

By Megan Rauscher
NEW YORK (Reuters Health) - Coffee seems to provide more than a quick pick-me-up. A new study suggests that drinking 1 to 3 cups of coffee per day may help protect against cardiovascular disease and other illnesses characterized by inflammation.

"The findings tend to suggest that there may be some benefit to drinking modest amounts of coffee," Dr. David R. Jacobs, Jr., one of the study's investigators, told Reuters Health.

For complete article, visit:

Monday, May 15, 2006

On Vacation - Yay!

:) I'm taking my well-used coffee cup and heading on vacation this week - to my favorite place on earth - Nova Scotia! Just wanted all of you coffee fanatics to know I'll be away.

I can still probably post a few new things while away. Anyway, bye for now all!

P.S. The vacation is also due to the fact that my dear cousin is getting married. :) Should be a fun time for all of the family!

Sunday, May 14, 2006

Make Your Own Flavored Coffee Syrups

Probably one of the coolest coffee creation recipes yet -- again, big thanks to Christi for sending this in. If you want to whip up gourmet coffee creations at home, creating your own flavor syrups is the way to start.

2 cups water
2 cups sugar
your favorite flavored extracts -- to taste

These are popular to flavor coffee and latte.In a heavy saucepan, stir sugar and water over medium heat, until sugar is dissolved. Bring to a boil and boil for one minute. Add flavorings to taste. Pour into a pretty bottle and label. Store refrigerated.Some favorite combinations: Vanilla and Almond, Hazelnut, Vanilla and Orange.

Old Fashioned Lemon Bars

These would be perfect on the side, with your steaming hot cup of coffee. This is an old-fashioned recipe sent in by CHRISTI - who has been sending in all sorts of fabulous recipes lately. Enjoy!

Lemon Bars
Serving Size : 16
1 cup sifted all purpose flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
3 tablespoons lemon juice
1 teaspoon lemon rind
1 cup sugar
1/2 teaspoon baking powder
1 tablespoon flour

Mix 1 cup flour, butter and powdered sugar. Mix and pack evenly into an 8x8" pan. Bake untl lightly browned in a 350° oven. Beat eggs, lemon juice and rind, granulated sugar, baking powder and 1 tbsp flour. Pour over baked crust. Bake 25-30 minutes and sprinkle with powdered sugar. Cut into squares.Yield: "16 bars"

Thursday, May 11, 2006

Copycat Tim Hortons Iced Cap Recipe

I can barely contain my excitement! Nikki has given me permission to share her Copycat Tim Hortons Ice Cap recipe with all you coffee lovers. :) I happen to be really addicted to these and plan on trying this recipe soon. She also says that she adds a bit more sugar than what is listed. And I agree with what she says:

"Thanks for writing, I think us addicts should not keep a secret like this to ourselves! lol ! "

can be made with regular coffee or decaf:
2 oz. boiling water
2 tablespoons instant coffee
2 heaping tablespoons sugar (or sugar substitute Equal)
4-6 ice cubes
1/3 cup 15% cream. (or chocolate milk...or regular milk)
Mix first 3 ingredients together to make a syrup, put into blender. Add ice cubes and blend until slushy. Add cream and blend until frothy

Wednesday, May 10, 2006

Collette's Secret Chocolate & Coffee Cookies

Ooh la la...Collette's sharing her top secret cookie recipe. I'm going to give these a try!

Heres my secret recipe that EVERYONE begs me for when I make them. I wanted to share it with will send your tastebuds WILD!!! HA HA

Coffee Chocolate Cookies

3/4 C slivered almonds(or any of your choice)
1/3 C instant coffee (or as much as you like)
2 tbsp. hot water (add little more if use more coffee)
2 2/3 C flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 C butter or margarine (softened
1 1/4 C white sugar
1 tsp. vanilla extract
2 C chocolate chips or small chunks
2 eggs

Preheat oven to 350 degrees F (175 degrees C)
Toast nuts for till browned if desired.
In a small bowl dissolve coffee with hot water.
In seperate mixing bowl mix flour,baking soda, and salt.
Beat butter and sugar with electric mixer at medium speed until fluffy. Add coffee, vanilla, and eggs into butter mixture;mix well.
Reduce mixer's speed to low and slowly add flour mixture.
Fold chocolate and nuts into dough.
Drop dough onto ungreased cookie sheet.
Bake for 10 minutes.

Your gonna LOVE them!!!!!

Tuesday, May 09, 2006

Hot Stuff - Coffee is a Hot Internet Search

Do you know that at least 9000 people a day search for COFFEE on Internet search engines? :) See, coffee creationists - we're clearly not the only ones hooked on the dark stuff!

CoffeeBlanca - Fantastic Coffee Ice Cream Drink

:) Can't you tell that I'm craving coffee ice cream? Christi sent in this amazing recipe, and I'm a sucker for an adorably NAMED coffee creation too. This one looks like a keeper, coffee lovers...with coffee and vanilla ice cream, how can it NOT be good??

2 tablespoons instant coffee granules
1/4 cup water
2 cups milk
1 pint vanilla ice cream -- softened
3 tablespoons chocolate syrup
1 tablespoon vanilla extract
1/2 cup coffee liqueur -- (optional)

Stir together first 3 ingredients until instant coffee dissolves. Pour into 2 ice cube trays; freeze until firm.Process cubes, ice cream, chocolate syrup, vanilla, and, if desired, liqueur in a blender until smooth; serve immediately.This recipe yields 6 cups.Source: "Southern Living Magazine"Yield: "6 cups"

For more recipes than you can shake a stick at, visit - my main website! :)

Monday, May 08, 2006

Greek Frappe - Coffee Recipe

Below you can find the recipe for the Greek Frappe. It is the most popular coffee in Greece for the last 30 years.

This recipe makes enough for one serving.

1 1/2 tsp instant coffee (Nescafe Original red label is the most popular brand)
1 1/2 cups cold water
Ice cubes
In a shaker or blender mix together 5 Tbs water, coffee and sugar to taste.

Shake contents for about 30 seconds or blend for about 10 seconds. The result should be simply foam.

Pour into tall glass and add the ice cubes. Add remaining water and milk to taste. Put in a straw.

Milk and sugar are according to taste. It is not obligatory to add them.

Found this fabulous recipe over at Let's drink our coffee like the Greeks do! :)

It's All About the Bean - the Coffee Bean, that Is

Are you nuts about coffee? :) Obviously, or else would you be here? I think not! Anyway, if you love your coffee beans whole, so you can grind them yourself, you'll be thrilled at the variety of whole coffee beans at Amazon. Check these out:

Coffee Beans Galore

Thursday, May 04, 2006

Decadent Coffee Fudge Recipe

Raspberry Coffee Fudge Recipe
If you didn't want the raspberry flavor, but preferred a chocolate coffee fudge, just use plain semi sweet or milk chocolate chips. :) Easy, huh?

1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 C. sugar
1 heaping T. instant coffee
10 oz. Hershey's Raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. marshmallow cream
1 t. vanilla

In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee.

Bring to a rolling boil, stirring constantly until the temperature reaches 235° F.

Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted.

Add the marshmallow crème and stir until blended. Stir in the vanilla.

Pour into a lightly greased 9 x 13 inch pan.

Cut in bite sized squared when cooled.

True Definiton of a Cappuccino

Ever wondered what the definition of a cappuccino really is? Excllent, because here's the answer you seek!

Opinions vary, but it's usually ( 1 : 2 ) Espresso : Frothed Milk. Elegantly sprinkled on top with powdered chocolate or cinnamon. Delicious only if the espresso is strong and well flavoured!

Tuesday, May 02, 2006

Cappuccino Muffins with Chocolate Chips Recipe

Cappuccino Muffins
Big thanks to Connie for sending in this luscious sounding treat! Cappuccino muffins with mini chocolate chips in the batter and a cinnamon sugar topping.

2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
2 tsp. baking powder
2 tsp. instant coffee granules
1 tsp. ground cinnamon
1/4 tsp. salt
1 egg
1 cup milk
1/2 cup butter or margarine, melted
1 tsp. vanilla
1 cup miniature chocolate chips

TOPPING: 6 TBSP all-purpose flour
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup cold butter
In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt. Whisk the egg, milk, butter and vanilla; stir into the dry ingredients just until moistened. Fold in the chocolate chips. Fill greased or paper-lined muffin cups three-fourth full. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 for 22-24 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. YIELD: 15 muffins Recipe Source: Taste of Home magazine, June/July 2005 issue (submitted by Leslie Rosengarten, Minster, Ohio

Monday, May 01, 2006

Coffee Quiz: Are YOU a Coffee Expert?

I am by NO means a coffee snob - I love most any coffee creation I can get my hands on or make myself. But, I found this cute coffee quiz for you readers -- it's posted on the Prevention website so of course it's mostly pertaining to how coffee does (or doesn't) affect your health:,5771,s-3-61-462-4987-1,00.html Pretty interesting stuff!

Starbucks Classic Coffee Cake Recipe

My recipe researchers (readers of my newsletters and blogs who volunteer to help submit recipes) have come up ACES with all sorts of gorgeous Starbucks creations. This one is for the classic coffee cake - urm, it sort of makes sense to have a slice of coffee cake with your coffee, doesn't it? :) Call me a traditionlist, but it sounds like bliss to me.

Anyway, thanks to Sue B. for this & many other fabulous Starbucks recipes!! (I'm going to work on a huge page of Starbucks copycat recipes. Will let you all know as soon as it's done.)

INGREDIENTS: 1 cup butter softened, 3/4 cup light brown sugar packed, 1/2 cup granulated sugar, 2 eggs, 1 1/2 tsp's. vanilla, 2 cups all-purpose flour, 1 tsp. baking powder, 1/4 tsp. salt, 1/3 cup milk.
TOPPING: 1 cup all-purpose flour, 1 cup light brown sugar packed, 1 cup butter softened, 1 tsp. cinnamon, 1/2 cup chopped pecans (optional).
DIRECTIONS: Preheat oven to 325°F. Make TOPPING by combining 1 cup flour with brown sugar, a stick of softened butter and 1 tsp. cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar. With a electric mixer, mix until smooth and fluffy. Add eggs and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little it at a time. Add milk and mix well. Spoon the batter into a 9x13-inch pan that has been buttered and dusted with a light coating of flour. Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter. Bake cake for 50 minutes or until the edges just begin to turn light brown. Cool and slice into 8 pieces.