Everyday Food for Busy People
We love coffee at our house. Four of us drink coffee every morning (some more often than that). My youngest daughter also loves coffee, but she doesn’t get it every day. My oldest son is still a hold out. Even though he doesn’t like drinking coffee, he will eat coffee flavored desserts.
Jim has even roasted his own coffee. It’s been a while since he’s had any green beans to roast.
Here are a few of my recipes that use coffee: [Read more...]
I love coffee and Jim really loves coffee. The photo above shows green coffee beans, along with some that he roasted. You can read about that process in this post on home roasting coffee beans.
Coffee as an ingredient can make for some delicious food. Here’s a list of my recipes that use coffee: [Read more...]
This cake is all about the frosting. Oh my goodness! I don’t know why I never thought to do this before.
The coffee flavored butter cream is delicious eaten from a spoon or licked from the bowl. But save some for the cake, because it’s a perfect pairing with chocolate cake.
I don’t have any ingredient pictures to share with you this time. I may have been so excited about this recipe idea, that I forgot to snap a photo. [Read more...]
If you’re looking for a dessert you can make ahead of time, that’s full of chocolatey, coffee goodness, this is it!
I made this for our Valentine’s Day dinner. The recipe came from The Sweets Life. Natalie linked it up on Ingredient Spotlight, the week we focused on sweetened condensed milk. Natalie has all kinds of scrumptious recipes on her site.
I thought I might serve this with chocolate syrup or even hot fudge, but it doesn’t need any embellishment. The smooth mocha and creamy vanilla on a chocolate cookie crust is all that’s needed.
Here’s what you’ll need: [Read more...]
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I know traditional tiramisu does not involve chocolate, but I couldn’t resist.
The inspiration for this comes from Disney World’s Pop Century Resort. I’ve never eaten it before, but I’ve heard others talk about it. The recipe is posted at All Ears. I simplified the recipe quite a bit.
The result is a creamy, rich dessert infused with coffee. It takes the Twinkie to a whole new level, far above a lunch box snack eaten after a bologna sandwich.
For Father’s Day I bought my husband several pounds of green beans. No, not Del Monte canned green beans – green coffee beans. He really loves his coffee and a few years ago he started roasting the beans himself.
Inspired by a cookie on Kristal’s blog, Knit 1, Kids 4 I created this cookie. I made one batch on Friday night, which my family polished off. I made another batch on Sunday evening for our small group. Judging from their rapid disappearance, I’d say the cookies were a hit.
Coffee ice cream is one of my favorite things in the whole world. I used to buy pints of Haagen-Dazs and eat it straight from the carton. Ben and Jerry’s Coffee Coffee BuzzBuzzBuzz got me through one of my pregnancies. (Interestingly, that child is my youngest coffee drinker.) Blue Bell Mocha Madness has called my name many times recently. I really like coffee ice cream. And I’m very happy that my homemade version turned out with that perfect touch of coffee flavor and creamy coffee color.
I hope you have will power, because this stuff is perfect, smooth, deep chocolate. It’s easy to make and turns out every time.
Gather up your ingredients:
1 (12 oz) package semi-sweet chocolate chips
1 cup milk chocolate chips (not the full bag you see in the pic)
2 Tbs. milk
1 can sweetened condensed milk
4 tsp. instant coffee dissolved in 1 Tbs. water OR 1 Tbs. coffee liqueur
1 tsp. vanilla
1 cup nuts, optional
Dig in the very back of your pantry for the coffee liqueur. Wipe the dust off the bottle and take a good sniff. Ponder how good this would be to pour into hot chocolate.
Okay, back to the recipe. Put all the ingredients (except the nuts) in a heavy saucepan and melt them together over low heat. When it’s good and smooth, pour it into a foil lined pan (add the nuts first if you’re using them). I have made this many times with the instant coffee and it’s also good that way, so if you don’t have liqueur, don’t feel you need to buy any.
Pop the pan into the frige and chill for about 3 hours. Turn the fudge out onto a cutting board and peel off the foil. Cut into small squares. Wetting the knife helps this process go smoother. Store in the fridge and try not to eat the whole pan by yourself!
