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