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Ingredients2 Cups of Brewed Strong Black Coffee (if using the Keurig, two k-cups each brewed to an 8 ounce setting)½ Cup of Sugar2 Tablespoons of Pure Vanilla Extract or 2 Tablespoons of Kahula LiquorOptional ToppingsWhipped CreamChocolate Shavings
Instructions
Mixed the brewed coffee, sugar, and vanilla/kahula in a small bowl, until the sugar has disolved.
Pour the mixture into a shallow 9 X 12 metal or glass baking dish and place in the freezer.
Remove the dish from the freezer after 40 minutes – or when the mixture begins to get icy around the edges. Scrape any part of the mixture that has began to freeze with a fork. This will help speed up the freezing process.
Return the dish to the freezer and continue to scrape the ice that has formed every 30 to 40 minutes until the mixture is completely frozen.
Right before serving – fluff the ice one last time and place back in the freezer for 5 minutes to set.
Served topped with whipped cream and optional chocolate shavings.
Ingredients10 ounces dark chocolate1/3 pound chocolate covered coffee beans4 ounces white chocolate2 ounces dark chocolate
Instructions
Line a baking sheet with parchment paper
Melt 10 oz. dark chocolate pieces in the microwave according to the directions on the package.
Spread melted chocolate out on the parchment paper to your desired thickness.
Sprinkle chocolate covered coffee beans on the melted chocolate.
Place baking sheet in the freezer for 30 minutes.
Melt white chocolate pieces in the microwave according to the directions on the package.
Drizzle white chocolate over the bark.
Melt 2 oz. dark chocolate pieces in the microwave according to the directions on the package.
Drizzle dark chocolate over the bark.
Place baking sheet in the freezer for 20 minutes.
Break bark into pieces.
Store in a lidded container.
Ingredients3 large yellow onions, thinly sliced6 tablespoons oil1/2 cup hot strong brewed coffee 1/4 cup sugar1/2 teaspoon salt 1/4 teaspoon freshly ground pepper
Preparation
Cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Stir in coffee and remaining ingredients, and cook, stirring occasionally, 5 to 10 more minutes or until liquid has evaporated.
IngredientsButterCinnamon & Sugar- combined in a bowlRefrigerated Buttermilk Biscuits- 2Frozen BerriesLemons or Lemon Juice- squeezed into a bowl
Directions
Heat oven to 350 degrees
Butter a bundt-cake pan
Pour frozen berries in pan, about 2-3 inches deep
Slice biscuits in half
Dip each half slice into lemon juice
Roll each slice in sugar and place in pan
Once pan in full of slices, press down to firm
Bake until cooked thoroughly, approximately 45-50 minutes
Ordinary pound cake turns into a luscious dessert treat with a deep, dark and intense flavor with the addition of brewed coffee in this recipe adapted from The Coffee Book by Christie and Thomas Katona. Difficulty Level - AverageIngredients1 cup butter
1 ½ cups granulated sugar
4 eggs
½ cup brewed coffee, cooled to room temperature
2 teaspoons pure vanilla extract
2 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon mace
Preparation Instructions
1
Preheat the oven to 325 degrees F. Grease a 9 x 5 in. loaf pan.
2
With an electric mixer, cream the butter and sugar until fluffy. Add eggs, beating well after each addition. Add coffee and vanilla.
3
In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture, blending well.
4
Pour the batter into the prepared loaf pan. Bake 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and allow to cool completely on a wire rack.
