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.
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