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Cooking with Coffee

We all do it, substituting liquids in brownie recipes with coffee, making a cajun coffee rub or coffee chocolate ganache. Share and find recipes incorporating coffee.

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Latest Activity: Oct 30, 2013

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Scones with coffee ingrediant

Started by Dawn E Donson Sep 27, 2009. 0 Replies

Recipe: Lemon-Scented Espresso Bars

Started by rothko. Last reply by Dawn E Donson Aug 20, 2009. 1 Reply

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Comment by Dominika on June 11, 2010 at 10:18am
Hi,

I use many recipes where coffee is one of ingredients. My favorite recipe is probably Tiramisu recipe.

Here is the link to my Tiramisu recipe where you can use non-coffee bevaregas and coffee. The result is always excellent.

http://www.yummy-coffee-and-food.com/tiramisu-recipe.html

Dominika
Comment by Dawn E Donson on October 20, 2009 at 1:06pm
Coffee Brownie Tiramisu....Yummy!
Makes 12 servings: Prep time-25min
Bakes 45Min, Cool 1HR,10Min
Mascarphone give the topping a special flavor, but an equal amount of softened cream cheese may be subsitututed...Almond flavored Liqueur can be used as well, but us coffee people will use the Coffee Liquer..haaha

1/2 C Chopped pecans
1/3 C Coffee Liqueur
1-1/2 (4oz) semisweet chocolate bars, divided
3/4 C butter
2-1/4 C sugar, divided
3 lrg eggs
1 C all-purpose flour
1(8oz) container mascarpone cheese
1 tsp vanilla extract
1 C whipping cream

1.preheat oven 350. arrange pecans in a sigle layer on a baking sheet, and bake 5-7min or until lightly toasted and fragrant.
2. Stir together coffee Liquer and coffee.
3. coarsely chop 1 choc. bar. Microwave coarsely chopped choc. and butter in a lrg microwave-safe bowl at medium (50% power) 1 to 1-1/2 minutes or until melted and smoth, stirring at 30 sec intervals. Whisk in 2 Cups sugar and eggs, whisking until blended. Soon batter into a lightly greased 11 x 7 inch pan.
4. Bake at 350 for 35Min or until center is set. Remove from oven, and cool in pan on a wire rack 10 min. Pierce brownie multiple times using the tines of a fork. Pour coffee mixture over brownie. Let cool on wire rack 1 hr or until completely cool.
5. Whisk together remaining 1/4 C sugar, mascarpone cheese, and vanilla in a large bowl. Beat whipping cream at medium speed with an electric mixer until peaks form. Fold whipped cream into mascarpone mixutre.
6. Crumble half of brownies, and divide evely among 6(8oz) glasses. Soon half of mascarpone cheese mixture over brownies. Repeat procedure with remaining brownies and mascarpone cheese mixture.
7. Chop remaining half of choc. bar into thin shreds. Sprinkle choc and pecans over mascarpone cheese mixture. Serve immediately, or cover and chill up to 24hrs.
Comment by Dawn E Donson on June 9, 2009 at 3:51am
yeah! I am excited that there is this group for cooking with coffee and that now I am apart of this fantastic idea exchange. My husband and I are just getting started in the coffee business and our shop should be opening in August 2009, so I am toying around with coffee in my recipes now. Those lemon scented espresso bars definitely got my attention.
Comment by Djaya on March 17, 2009 at 5:19pm
Sure i'm interested

Add me as a friend and we'll discuss your idea.

Greets Djaya
Comment by Sarah on March 17, 2009 at 9:23am
Hi there,

i'm looking for some help with recipe development for the summer. If you have any interest, please let me know ASAP :)
thanks!
Comment by Pete Esanbock on January 31, 2009 at 5:48pm
My wifes chocolate cake recipe uses a cups worth of shots of espresso in place of the water. It is to die for! I know the chocolate frosting has some espresso in it too. mmmmmmmmmmmmmmm!
Comment by Dex on December 5, 2008 at 7:12am
One of the best things I did was ground coffee fine and rubbed it all over a good steak and cooked in on the BBQ it made a nice crusting and also had a good coffee flavor in the juices of the steak, it was not initially my idea but I have tweaked it and I will make it over and over.
Comment by Brady on November 24, 2008 at 10:56am
Yum... nog is good. I always do a combination of dark (aged, not spiced) rum and bourbon. Or even just bourbon. My favorite is Cruzan Single Barrel or Pussers Rum with Makers Mark or Knob Creek bourbon. I've not done the espresso and chocolate shavings... should try that.

A way to shortcut the eggnog is to melt a high-quality NATURAL french vanilla ice cream. That said, my local grocery sells a really nice natural-tasting eggnog, so I usually just use that. I should try making the real stuff though.
Comment by Sarah Dooley on November 23, 2008 at 9:56pm
Egg Nog- an old fashion recipe...it was perfect. I safely prepared egg whites, egg yokes mixed with sugar, heavy whipped cream, vanilla extract, 2 cups cold milk, freshly grated nutmeg and for the grown up "nog" version, rum. Folded it all together and put in the freezer for about 30 minutes. spooned into 6 oz martini glasses and topped with chocolate shavings and a warm shot of espresso...soo yummy. I served it with lady fingers to dip and nibble on. Please share your recipes. I have always wondered why the stuff in stores is so thick and now that I have made it, it is to mimic the texture of eggy-ness...but that stuff is sooo gross to me. Taste more like chemicals and fake rum flavor. My recipe turned out smooth and deceitfully light.
Comment by Sarah Dooley on November 21, 2008 at 8:48pm
Bananas Foster with coffee. This is a fun simple project, make a quick caramel sauce with butter and brown sugar, add some orange juice and a few shots of coffee with splash or two of rum. If you are unsure of a rum choice you would be surprised at the level of cooking knowledge your liquor store clerk has, or at least I was. I bought one for flavor and one for flame power! Cut up bananas and let them simmer in the sauce for 12 minutes or so. Plate it and pour a ring of 100 proof rum or more and light it up! Sounds silly but it's kind of fun. We served Vanilla Bean icecream from scratch to compliment this grown up sundae.
 

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