Coffee Desserts and Treats

Coffee Desserts and Treats

Coffee Desserts and Treats

From Brenda Hyde

Coffee has been traded since at least 1000 A.D. and has had die hard fans even longer, probably since the first tribal member discovered this odd, edible bean. While many of us have to stay away from cups of "java" due to the caffiene content, it's a great ingredient in baking and cooking. The key is too use good quality coffee. If you skimp on the quality you'll be able to tell in the finished product. If you don't keep coffee on hand normally, try visiting the bulk section of your local store, where you may be able to buy a smaller amount of instant, ground or whole bean coffee.

Mocha Muffins


1 egg

1/2 cup milk

1 tablespoon instant coffee crystals

1 tablespoon water

1/2 cup Ovalteen or Chocolate Drink Mix

1/2 cup granulated sugar

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 egg whites

2 teaspoons baking powder

1/2 teaspoon salt

cinnamon sugar, optional

Preheat oven to 400 degrees. Spray or grease muffin cups on the bottom. Mix together egg, egg whites, and milk. Stir in coffee, water, and vanilla. In a large bowl, mix together flour, ovalteen or mix, sugar, baking powder, and salt. Stir in wet ingredients. Combine thoroughly. Batter will be very moist. Fill muffin cups 2/3 full. Sprinkle tops with cinnamon sugar. Bake for 20 to 25 minutes. Makes one dozen.

Cappuccino Chocolate Coffee Cake


1/3 cup flaked coconut

1/4 cup chopped nuts

1/4 cup sugar

1 tbsp. butter, melted

2 cup buttermilk baking mix

1/4 cup granulated sugar

2 tbsp. butter, melted

2/3 cup water or milk

1 egg

1/3 cup semisweet chocolate chips, melted

2 tsp. dry powdered instant coffee

Heat oven to 400 degrees. Grease a square 8 inch pan. Mix coconut, nuts, 1/4 cup sugar and 1 tbsp. butter. Set aside. Combine baking mix, 1/4 cup sugar, 2 tbsp. butter, the water (or milk) and egg. Beat vigorously 30 seconds. Spread the batter in pan. Mix together the chocolate and coffee. Spoon over batter. Lightly swirl chocolate mixture through the batter several times with a knife for a marbled design. Sprinkle coconut mixture evenly over the top of the batter. Bake 20 - 25 min, or until light golden brown. Serve warm.

Mocha Ribbon Cake


1 ounce unsweetened chocolate squares

3 cups all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 cup butter, softened

2 cups granulated sugar

3 large eggs, room temperature

2 tsp. instant espresso coffee powder

1 1/4 cup buttermilk

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Melt chocolate over a very low heat or double boiler. Set aside. In a bowl, combine flour, baking powder and baking soda. In a large bowl, with an electric mixer set on medium speed, beat together butter, sugar, eggs and instant coffee for 1 minute. Alternately beat in flour mixture and buttermilk on low speed until just combined. In a bowl, combine chocolate and 2 cups batter. Pour 1/2 of remaining plain batter in prepared pan. Spoon in chocolate batter. Pour remaining plain batter over chocolate batter. Bake until a tester inserted in center comes out clean, about 50 minutes. Cool cake in pan for 10 minutes. Invert on a wire rack and cool completely. Note: You can substitute any instant coffee.

Coffee Coolers


2 cups brewed coffee, chilled

2 cups vanilla ice cream, fat free or regular

1/4 tsp. vanilla extract

ground cinnamon

Place the first 3 ingredients in a blender; process until smooth . Pour into glasses and sprinkle with cinnamon. Serve immediately

About the Author

Brenda Hyde is a Mom of three, a freelance writer and editor of Old Fashioned Living. For information on subscribing to her newsletters Click here

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