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  1. #1
    Junior Member
    Join Date
    Nov 2016

    Recipes with coffee.

    I've been wanting to learn some recipes that includes coffee in it. I've tried coffee cup cakes. Could anyone help me with any other recipes you know.

  2. #2
    Junior Member
    Join Date
    Nov 2016
    I'm also interested. Maybe anyone could recommend us a good book from amazon with coffe recipes?

  3. #3
    Join Date
    Nov 2014
    You might want to try this recipe for Jamaican coffee brownies with pecans:

      • 2 cups sugar
      • Nonstick vegetable oil spray
      • 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
      • 3/4 cup unsweetened cocoa powder
      • 3 tablespoons finely ground Jamaican Blue Mountain coffee beans
      • 1/2 teaspoon salt
      • 3 large eggs
      • 1 1/2 teaspoons vanilla extract
      • 1 1/4 cups all purpose flour
      • 3/4 cup pecan pieces

      • 1 cup bittersweet or semisweet chocolate chips (6 ounces)
      • 6 tablespoons freshly brewed Jamaican Blue Mountain coffee

      • 30 thin strips crystallized ginger


      1. Preheat oven to 350░F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
      2. Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
      3. Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with 2 ginger strips.

  4. #4
    Senior Member
    Join Date
    Nov 2014
    No. California
    I have a recipe for a rub I use when I'm grilling a tri-tip. It's absolutely outstanding and I've gotten a lot of compliments on it. It uses ground espresso in it. If anyone is interested, I'll be happy to post it here.

  5. #5
    Join Date
    Dec 2016
    I love this cake! It's one of my favorites to make for every occasion.

    Irish Chocolate Coffee Bundt Cake


    • 8 ounces bittersweet chocolate coarsely chopped
    • 2 tablespoons instant coffee granules
    • 3/4 cup Irish Cream liqueur
    • 2/3 cup unsweetened cocoa powder plus more for dusting the pan
    • 1 cup sour cream room temperature
    • 1 and 3/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 3/4 cup unsalted butter softened
    • 2 tablespoon vegetable oil
    • 2 cups packed light brown sugar
    • 1 tablespoon vanilla extract
    • 5 large eggs

    Chocolate Glaze

    • 2 ounces bittersweet chocolate coarsely chopped
    • 1/3 cup Irish Cream liqueur
    • 2 tablespoons butter
    • 1 cup confectioners' sugar


    • Coat the inside of a 12-cup bundt pan with nonstick spray and lightly sprinkle with cocoa powder. Tap out any excess. Adjust the oven rack to the lower-middle position and heat to 350║F.
    • Combine the chocolate, coffee granules, and liqueur in a microwave safe bowl. Microwave for 30 seconds intervals, stirring well between each one until the chocolate has melted and the mixture is smooth. Whisk in the cocoa powder until well combined and smooth. Cool to room temperature, then whisk in the sour cream. In a separate bowl combine the flour, salt, and baking soda. Set aside.
    • Using a stand mixer fitted with the paddle attachment beat the butter, oil, sugar, and vanilla together on medium-high speed until fluffy, about 5 minutes. Reduce the speed to medium and add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Reduce the speed to medium-low. Add half the flour mixture and the cooled chocolate mixture. Mix just until combined. Add the remaining flour mixture and beat until just combined about 10 seconds. Scrape the sides of the bowl and beat on medium-low until the batter is thoroughly combined. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Invert the cake onto a parchment-lined wire rack and cool to room temperature. Transfer to a serving platter and drizzle with glaze.

    Make the glaze

    • Combine the chocolate, liqueur, and butter in a medium microwave-safe bowl. Microwave for 30 seconds intervals, stirring well between each one until the chocolate has melted and the mixture is smooth. Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency.

  6. #6
    Junior Member
    Join Date
    Feb 2017
    Wichita Kansas
    If you’re a coffee lover this recipe is one that will surely please. This Sugar Free Low Carb Coffee Ricotta Mousse is easy, stress free but elegant enough to share with guests for a party on the weekend. From Sugar Free Mom.
    Recipes with coffee.-coffee-mousse1-1-1.jpg
    Last edited by DonConrad; 02-18-2017 at 04:57 PM.

  7. #7
    Junior Member
    Join Date
    Dec 2016
    Pork Tenderloin with Costa Rican Coffee Glaze


    1 tablespoon olive oil

    1/2 cup chopped onion

    1 tablespoon grated peeled fresh ginger

    2 garlic cloves, chopped

    1 serrano chile, chopped

    1 1/2 tablespoons molasses

    1/2 cup dark rum

    4 cups hot brewed coffee

    1 tablespoon ground coffee

    1 1/2 teaspoons ground cinnamon

    1 1/2 teaspoons unsweetened cocoa

    1 tablespoon butter or stick margarine, softened

    1/2 teaspoon salt

    2 pounds pork tenderloin

    Cooking spray


    Heat oil in a large skillet over medium-high heat. Add onion; sautÚ 5 minutes. Add ginger, garlic, and serrano; sautÚ 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.
    Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.
    Prepare grill.
    Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.

  8. #8
    Join Date
    May 2015
    Coffee Caramel Custard


    400mls full fat milk
    4 espresso coffees
    a small carton of double cream
    80g espresso coffee beans
    pinch of salt
    1/2 tsp vanilla extract
    120g granulated sugar
    3 whole eggs
    4 egg yolks
    75g caster sugar

    Note: you will need 4 large dariole molds of approx. 175ml


    1) Preheat the oven to 150C/gas mark 2.
    2) Pour the milk into a measuring jug and add the 4 espresso coffees. Now top up this mixture with double cream until it reaches 600mls.
    3) Pour into a stainless steel pan and add the coffee beans and salt. Warm together, occasionally stirring, until just below simmering point, and add the vanilla extract.
    4) Switch off the heat, cover with a lid and leave to infuse for at least 2 hours
    5) Now to make the caramel, put the granulated sugar in a solid-based saucepan and add 3-4 tablespoons of water. Bring to a simmer and cook slowly until the sugar has become a richly coloured caramel (using a light coloured pan helps you to see the colour of the caramel developing); take care during the final stages, so as not to burn it.
    6) Pour into the base of the dariole molds, dividing the caramel between them. Leave to cool.
    7) Put the eggs, yolks and caster sugar into a roomy bowl, whisk together lightly and then strain over the coffee-infused milk [discard the exhausted beans].
    Gently whisk together [not vigorously] until well blended. Remove any froth with a piece of kitchen paper, then ladle the mixture into the caramel-lined molds and fill to the brim.
    9) Place them in a deep roasting tin and fill with tap-hot water, so that it rises up the outside of the molds by about three-quarters.
    10) Carefully slide the tin into the oven and loosely lay a tent of tin foil over the surface of the molds, but do not secure it down. Bake in the oven until the custards are set; about 40-45 minutes. To check, lightly press a finger on the surface, or give them a little shake: they should wobble.
    11) Remove from the oven, take out from the roasting tin and leave to cool. When quite cold, cover each custard with a small sheet of clingfilm and put in the fridge for at least three hours.
    12) To unmold, run a small knife around the edge of the custard and upend onto individual, shallow dishes. Eat with a teaspoon - and with great pleasure.

  9. #9
    Join Date
    Aug 2015
    Great coffee tips. Mabrook!

  10. #10
    Senior Member
    Join Date
    Jan 2017
    South Eastern USA
    I don't have the exact recipe but maybe you can do a bit of espionage on your own for this one. There is a red eye cookie out there which is basically a red velvet cookie with espresso in it. We're talking too, too good!
    "There's coffee in that nebula."- Katherine Janeway


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