From About.com “Coffee and cream cheese give rich flavor to brownies. The recipe uses a boxed brownie mix to save time, but you would never know it from the end result.”
Ingredients:
1 (3 ounces) package cream cheese, softened
2 Tablespoons butter or margarine, softened
1/4 cup sugar
4 eggs, divided use
1/2 teaspoon vanilla
1 Tablespoon flour
2 Tablespoons instant coffee granules
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup vegetable oil
Preparation:
Preheat oven to 350 degrees F.
Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well. Set aside.
In medium bowl, dissolve coffee in water. Add brownie mix, remaining eggs, and vegetable oil; blend well. Pour half the batter into greased 9 x 13-inch baking dish.
Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to create a marbled effect. Bake for 25 to 30 minutes.
Yield: 24 to 36 brownies, depending on cut size
Brownies are my favorite baked goods. The cream cheese sounds like it would be really good, too.
1 cup strong coffee
40 large marshmallows
2 cups heavy cream
chocolate syrup
Optional:
8 to 10 mint sprigs for garnish 4 tablespoons sliced almonds (preferably toasted)
In a saucepan over medium heat combine coffee and marshmallows whisking until marshmallows melt, cool completely.
Whip the cream to soft peaks, fold into the cooled marshmallow mixture; spoon into custard cups lined with plastic wrap extended over the sides. Cover and freeze for 2 hours.
When ready to serve invert semifreddo custard cups onto individual plates, remove plastic wrap and garnish with almonds, chocolate syrup, mint sprigs and serve this easy dessert.
Serves 8 to 10
This recipe looks extremly good! I am going to make this as soon as I can.
1. In a 9- by 3-inch springform pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside.
2. Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula.
3. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled.
4. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate and lemon-peel twists.
Note: I havent actually tried this recipe; it just looked so good I had to post it!
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
Method
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Makes one quart.
One coffee recipe that comes to my mind is Tiramisu. It is light and fluffy and a great dessert. There are tons and tons of variations of the recipe, so I decided just to add a quick video that would show you the basics. And just a f.y.i., this is not an easy thing to make (or at least I think).
I found this recipe, it was one of the simplier ones that I found. This is an easy streusel coffee cake, baked in a square or round layer-cake pan.
Cook Time: 30 minutes
Ingredients:
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
Cake:
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
Preparation:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm. This is an easy streusel coffee cake, baked in a square or round layer-cake pan.
