Top 5 easy coffee recipes
Contrary to the popular belief that coffee is harmful to the human body, there are numerous scientific researches associating it with various health benefits. Such studies show that it can help reduce the risk of several serious illnesses such as skin cancer, diabetes type II and others. These are good news that can encourage one to keep enjoying their cup of Joe. However, if you do not want to drink it, how else can you get your daily coffee fix? Here are some of the 5 easy, innovative coffee recipes you can follow at home when you want to get your caffeine experience in your dessert, snack or a cold beverage.
1. Gingerbread Coffee Cake
This recipe is adopted from Food.com
Takes: 55 Minutes
Prep Time: 15
Baking: 40 Minutes
- 1⁄2 a cup of salt-free melted butter, add more for the pan
- 2 cups of multi-purpose flour
- 1 teaspoon of baking powder
- 1⁄4 cup of strongly brewed coffee (cold)
- 1 cup of sugar
- 1 teaspoon of baking soda
- 1⁄4 teaspoon of salt
- 3⁄4 cup sour cream
- 3 eggs (large)
- 2 cups Gingersnap Cookies (crumbled)
1. Begin by preheating your oven to 350ºF. Prepare a 9-inch square baking pan by buttering its inner surface, lining with a foil, and applying butter again.
2. Mix the multi-purpose flour, salt, baking powder and baking soda in a large bowl and set aside.
3. Get a medium-sized bowl and mix the sour cream and coffee
4. Set your electric mixer on medium speed to whip the butter and sugar until the mixture is light and feathery. Add in the eggs, each at a time. Continue mixing until you get a uniform paste. Lower the speed of the mixer and add 1/3 of the flour mixture, followed by 1/3 of the coffee blend. Continue in this trend till you finish the contents of both bowls, then run the mixer a little more and stop. Pour the batter into the lined pan and spray with the cookies.
5. Place in the preheated oven and bake for approximately 40 minutes. Insert a toothpick and remove to see if ready. It should come out without any bread on it if the bread is cooked. Remove and place on a wire rack to cool.
6. While still on the foil, you can slice into desired pieces and serve at room temperature or warm.
2. Frosty Coffee Smoothie as inspired by Mr. Coffee
- 1/2 cup of ice cubes
- 5 scoops of ice cream (vanilla)
- 1/3 cup of milk (room temperature)
- 1/3 cup of coffee (freshly brewed)
Put all your ingredients into the blender and mix until smooth. Next, empty the blender into a tall glass and garnish with fresh mint before serving.
3. Coffee and walnut cake
This all-time bitter-sweet flavoured cake recipe is adopted from www.rivercottage.net
Required Time: 50 minutes
Prep: 20 minutes
Bake: 30 minutes
a. The cake
- 200g of plain flour
- 1½ tea spoon of baking powder
- 200g of unsalted butter (sliced into small bits and softened)
- 100g of brown sugar (light and soft)
- 100g of caster sugar
- 3 eggs
- 50ml 3 table spoons of fresh coffee (very strong)
- 100g of walnuts (chopped)
- 25 to 50ml of milk
- 60g unsalted butter, cut into small pieces and softened
- 125g icing sugar, sifted
- 10ml coffee essence (or 2 tsp instant coffee dissolved in 2 tsp boiling water or 1 tbsp strong fresh coffee)
- 200g icing sugar
- 1 table spoon of fresh coffee (very strong)
- 50g of chopped walnuts
Heat the oven in advance to 356 o C. Ready your baking tins by lining them with butter and set aside.
Sieve the baking powder and flour then keep aside.
Put the butter in a large bowl and use a wooden spoon to whip it into cream. Pour in both caster and brown sugars as you continue whipping. Once you get a creamy light mixture, add in the eggs, each at a time. Follow each egg with a tablespoon of flour then beat thoroughly before putting the next. Follow with the fresh coffee as you stir. Next, combine the flour gently. Begin with one half, followed by the other using a large metal spoon. Add the chopped walnuts and enough milk to give the mixture a uniform soft dropping.
Use a spoon to transfer this mixture into the baking tin and make sure it spreads evenly. Place it in the oven and bake for about 25 to 30 minutes. Check to see if the top is light golden-brown in colour. The cake should reshape if lightly pressed. Let it settle in the tin for 10 minutes. Remove and leave on a wire rack to cool.
In the meantime, you can make the butter cream by beating it, adding coffee and the icing sugar. Beat this mixture to get a light cream.
As for the topping, mix sifted icing sugar, coffee and 1 or 2 tablespoons of boiling water in a bowl. Whip gently till you get a thick paste.
Finally, get one of the cold cakes and apply butter cream. Place the second cake on top and smear the icing. Touch up with the chopped walnuts.
4. Greek Yogurt with Coffee Fig Topping
This recipe is inspired by a recipe for Greek yogurt coffee fig compote appearing at http://www.womenshealthmag.com
For 4 servings use;
- ¼ cup of honey
- 1¼ cup of freshly brewed coffee
- 7 oz. of mission figs (dry, quartered and without stems)
- 1/8 tablespoon of cloves
- ½ tablespoon of cinnamon
- 1/8 tablespoon of nutmeg
- 1/8 tablespoon of cardamom
- 1 tablespoon of orange zest
- 4 or 6 oz. containers of Choban Greek Yogurt (plain, fat-free)
Mix the spices, honey, coffee, orange zest and figs in a saucepan of medium size. Put them in the stove to boil. Next, lower the heat, cover and allow the mixture to simmer for about 20 minutes.
Use a spoon with slots to pull the figs out of the saucepan. Let the liquid simmer without the lid, over medium heat for 5 more minutes. It should reduce and become more like syrup. Throw back the figs in the syrup and leave the mixture to cool. Once it reaches room temperature, cover then put in the refrigerator to chill. Remove when topping your Greek yogurt.
5. Chip Chocolate and Mocha Cookies
The recipe is adapted from http://www.realsimple.com/food-recipes
Takes: 1 Hour
Prep Time: 10 minutes
Baking: 50 Minutes
- 1½ cups spooned and levelled multi-purpose flour
- ¼ teaspoon baking powder
- 3/8 sugar granules
- ½ teaspoon of Kosher Salt
- ½ teaspoon of baking soda
- 1 ½ sticks of butter (unsalted, at room temperature)
- ½ cup of brown sugar (light)
- 1 egg (large)
- ½ teaspoon pure vanilla extract
- 6 oz. Chocolate chips (2 cups)
- 3 oz. espresso beans (chocolate-covered, crushed)
Preheat the oven to 180 o C
Combine the flour, salt, baking powder and soda in a large bowl then keep aside.
Put the butter and sugar in an electric mixer then beat moderately for 2-3 minutes. When it is pale and fluffy, add vanilla and the egg as you continue beating.
Lower your mixer speed and gently fold in the flour. Avoid over-mixing. Gently add the espresso beans and chocolate chips then whisk a little.
Scoop the dough into mounds of approximately 2 tablespoons into the baking sheets allowing 3 inches in between. Keep rotating the sheets while baking until you get golden brown cookies.
Allow them to lose some heat while on the sheets before transferring to the wire rack for further cooling.
Rudy Caretti has more than 15 years of experience in the coffee industry, a passion that started in Italy within the family business and brought him to found Gimoka Coffee UK and G Coffee Pod with a group of friends, who share the same passion.
Since he roasted his first batch of coffee seeds as a teenager, he was fascinated by the many ways it can be processed to get the many different distinctive flavors we all love.
As a coffee connoisseur, Rudy has always been aware of the vital role played by coffee in most people's social life and he is especially active through the company's social media and blog. He loves sharing his knowledge with readers around the world, writing and posting articles that range from the coffee brewing techniques to raising awareness of the importance of responsible production to help protect the rights of farmers and protect the environment.
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