Vegan Avocado Brownies

Vegan Avocado Brownies
2 ripe avocados, mashed well
1/4 cup coconut oil
3/4 cup granulated (white) sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour
3/4 cup strong coffee

Mix all ingredients together well in order given. Spread batter into greased pie  pan or square pan and bake at 350◦F for 15-20 minutes. Great warm and can even be frosted while warm!

Chocolate Caramel Oat Cookies

These are some cookies I came uo with on the spot when I had some leftover ingredients kicking around. This is what I came up with. They are quite tasty - plenty of chocolate and caramel with some texture from the oats, but they stay soft too. You can also detect a hint of coffee and cinnamon flavor.

Chocolate Caramel Oat Cookies
100 grams dark chocolate
1 cup light brown sugar
1 can (300mL) caramel flavored sweetened condensed milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon instant coffee powder
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups all-purpose (plain) flour
1 cup rolled oats

Preheat oven to 350◦F. Line cookie sheets with parchment paper.
Melt chocolate. Stir in brown sugar. Stir in milk, then vanilla, cinnamon, coffee, and egg. Stir in remaining ingredients. Drop by tablespoons onto prepared baking sheets, spaced a few inches apart. Bake for ten minutes. Let cookies stand for two minutes to set before removing from baking sheet.

Chocolate Mocha Ganache Glaze

Chocolate Mocha Ganache Glaze
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 Tablespoons hard margarine
2 Tablespoons golden corn syrup
2 cups icing sugar
1 Tablespoon instant coffee
2 Tablespoons hot water
In a medium saucepan over medium heat, melt the first four ingredients together, bringing to a light boil. Strain if necessary if cocoa is lumpy. Gradually stir in the icing sugar until smooth. Mix together the coffee and hot water and stir in. Immediately pour over cake(s). Spread evenly and refrigerate briefly to set. Leftover ganache can be chilled in a shallow layer and rolled into truffles once firm. Makes enough to coat two single layer 8 or 9 inch rounds, or one double layer. 

Coffee Juniper Duck

This is a dish I was responsible for during an eight course dinner at work the other night. It was course #4 of eight and consisted of: Coffee and juniper rubbed slow roasted duck breast, wild rice pilaf, wilted greens, and sour cherry compote. We served over fifty people. The coffee and juniper rub was something unique and new to me and I loved making and tasting the sour cherry compote. Other items on the menu included fresh oysters, lobster ravioli, local beef, asparagus, sorbet, rhubarb crumble, and ceviche.

Magic Coffee Mousse

Magic Coffee Mousse
one part instant coffee granules (2 Tablespoons)
two and a half parts granulated (white) sugar (5 Tablespoons)
one and a half parts water (3 Tablespoons)

Place all three ingredients in a bowl and beat with an electric mixer on high speed for several minutes. The mixture will thicken, turn lighter, and then eventually form peaks, very similar to whipped cream or egg whites.

It may be used as is, chilled, frozen, or mixed with icing sugar to form a frosting. It is amazing how rich and creamy it is considering it contains no cream! The flavor of coffee can be quite strong, depending upon the type of coffee used of course, so use sparingly.

Flambee Coffee

Not too long ago I learned about a cool new drink in drink making - flambee coffee. Flambee coffee is a hot coffee beverage with alcohol. It takes some practice and skill to make and isn't commonly made at home - more likely it will be seen in fine dining restaurants, made table-side, and with a higher cost. Flambee coffee is much more than just coffee with a splash of liquor. Here is how I was taught to make flambee coffee:

First begin by rimming the glass and making 'caramel tears'. Coat the rim of a heat-proof glass with lemon or lime juice and roll in sugar, knocking off the excess. Hold over an open flame (such as a butane burner) and allow the sugar to melt, forming tears down the outside of the glass.

Next, prepare the alcohol. This is usually a mixture of an ounce each of a few different liqueurs, such as rum, Baileys, Kaluha, whisky, or whatever you like. Ignite the alcohol, switching it between glasses to show off the flame. Add some cinnamon, if desired, for flavor and to make the flame bigger.

Pour this into your glass and top with hot prepared coffee. Top with a splash more of alcohol. Top with whipped cream, heating the spoon so the cream slides right off. Top with chocolate flakes or whatever garnish you wish and serve with a cloth napkin as the glass will be hot!

Chocolate Coffee Cake

Happy Mother's Day to all the mothers out there! For Mother's Day this year, I decided to combine two of my mother's favorite flavors, chocolate and coffee, into her cake. I didn't want to make a frosted, piped and decorated cake this year, so I went for something different. I would call it zuccotto-style, but certainly not a true zuccotto. Zuccotto is a semi-frozen dessert consisting of cake, liquor, a cream filling, and usually a glaze. It is a dome-shape.

For this cake, I baked two eight inch round moist chocolate cake layers. Once cool, I pressed one into a plastic-wrap lined bowl. I filled it with a coffee cream filling, then topped it with the other cake layer. I froze it to firm the filling, then inverted it onto a plate. I glazed it with a simple chocolate glaze, and decorated it with chocolate truffles, and coffee icing.

Vegan Opera Cake

Vegan Opera Cake
'SPONGE' CAKE BASE
1/2 cup all-purpose (plain) flour
2 Tablespoons granulated (white) sugar
1/2 teaspoon baking powder
pinch salt
water, as needed
MOCHA FILLING
10 Medjool dates, pitted
3 Tablespoons mocha flavoring
1/2 cup icing sugar
CHOCOLATE GANACHE
2 Tablespoons unsweetened cocoa powder
1-2 Tablespoons maple syrup
GLAZE
icing sugar
water

SPONGE CAKE BASE: Mix together the dry ingredients, then add enough water to form a batter slightly thicker than pancake batter. Spread into an even rectangle on a parchment-lined baking sheet. Bake at 350◦F for 10-15 minutes until firm and just golden. Cool.
MOCHA FILLING: Soak the dates in hot water until softened (or very briefly boil them). Drain well, then purée all ingredients together in a food processor until smooth.
CHOCOLATE GANACHE: Whisk cocoa and syrup together until smooth.
GLAZE: Mix together just enough to make a thick, but pourable glaze.

To assemble: Cut the cake into rectangles, you should get 6-8 equal pieces with some scraps. Spread 4 of the pieces with mocha filling. Stack together (fillings not facing each other). Then put a plain cake rectangle on top and top with chocolate ganache. Drizzle with glaze.

The other day at a function, we needed a vegan dessert in a pinch. Chef suggested fruit - but I think vegans deserve something just as good, and similar, to what everyone else is having. So I checked out the desserts, concluded it was something like Opera Cake, then whipped up a similar version in about 30 minutes with no recipe. Its just enough for two servings, and looks and tastes quite similar to the real thing. Just some guidelines: the cake should be spongy and a bit tricky to cut, the filling very thick, the ganache shiny and smooth. Of course, you can certainly serve it with fruit (and sans the whipped cream).

Chocolate Hazelnut Mousse

Chocolate Hazelnut Mousse
one cup unsalted butter, softened
1 cup granulated (white) sugar
1 1/3 cups ground hazelnuts
4 ounces dark chocolate, melted
1/4 cup coffee
2 cups whipping (35%) cream, whipped until stiff

Cream the butter to soften, then cream in the sugar until pale and fluffy. Beat in the nuts, chocolate, and coffee. Fold in the whipped cream. Chill, or spread onto a cake, cookies, cupcakes, or wherever desired. It can also be chilled then scooped into a piping bag and piped.

For different flavor variations, use a different type of chocolate (milk, white, orange dark, etc.) and different varieties of coffees, and different ground nuts.

I used this mousse as the filling for my Charlotte Russe au Chocolat. I chilled it first to firm it up a bit, then spread it on the spongecake base.

Dark Chocolate Mocha Brownies

Dark Chocolate Mocha Brownies
6 Tablespoons oil
2 large eggs
1/2 cup coffee
1 teaspoon vanilla extract
1/2 cup sugar
1 cup flour (white or whole wheat)
1/2 teaspoon baking powder
2 cups dark chocolate chips, melted

Preheat oven to 350◦F. Grease or line an 8x8-inch square pan.
In a large bowl, beat the eggs and oil/ Beat in the coffee and vanilla. Beat in the sugar. Stir in the flour and baking powder, then fold in the chocolate. Bake for 30-40 minutes until set but still moist. So fudgey and yummy - they need no icing.

These have a slightly different taste and texture for a brownie - dark and delicious with a hint of coffee. They have a fudgey middle with a firm, cake-like exterior. 

Coffee Spice Cake

Coffee Spice Cake
1 package (two layer size) spice cake mix
2 large eggs
1/4 cup oil
2 cups cold coffee

Preheat oven to 350◦F. Grease a 10-inch tube pan.
In a large bowl, beat together the cake mix, eggs, oil, and 1 cup of the coffee according to package directions. Pour into prepared pan and bake as specified on the package.
Immediately pierce the top of the cake all over with a fork, butter knife, or skewer. Pour the remaining cup of coffee over top, allowing cake to soak it up. You may need more or less. If you want the cake to stay firm and easily sliceable, use less; but if you want a really moist, soaked cake, use more. Allow to cool. Needs no further frosting or garnish!

This is one of those coffee cake recipes that actually contains coffee - in both the cake and the glaze. It goes well with a cup of coffee, or tea or hot chocolate or milk if there is already enough coffee in the cake. Use your favorite type/strength/flavor of coffee.

Coca Mocha Icing

Coca Mocha Icing
2 cups icing sugar, approximately
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee powder
1/2 cup boiling water

In a small bowl, mix together the sugar and cocoa until blended. In a mug, mix together the vanilla, coffee, and water. Gradually add this to the sugar mixture, stirring until smooth, until icing is of desired consistency. You may not need all of the water or you may need to add some more icing sugar. 

This is a sweet and thick chocolate glaze with a mild coffee flavor. To make a lighter glaze, decrease the amount of cocoa. To make a darker glaze, add some more cocoa or some more coffee for a stronger flavor. This icing does not need to be refrigerated since it contains no perishable ingredients. However, because it contains no fat, it is not as easily spread and is not ideal for piping. 

Cinnamon Espresso Bars

This is a quick and easy bar recipe with a nice espresso flavor. They are enjoyed by coffee lovers and non-coffee drinkers alike. They are soft and cake-like with a sweet drizzle and are very easy to make, cut, store, and transport. 

Cinnamon Espresso Bars
BARS
1 cup packed light brown sugar
1/3 cup butter or hard margarine, softened
1 large egg
1 1/2 cups all-purpose (plain) flour
1 tablespoon instant espresso coffee (dry)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup water
GLAZE
1 cup icing sugar
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

4 to 5 teaspoons cold espresso coffee or strong coffee

Preheat oven to 350°F. Grease or line a 9x13 inch rectangular baking pan. 
BARS: In a large bowl, beat brown sugar, butter and egg. Stir in remaining bar ingredients. Spread evenly in prepared pan.
Bake for 20 to 22 minutes or until top springs back when touched in center.

GLAZE: Meanwhile, in a small bowl, mix all glaze ingredients until smooth. Drizzle over bars while warm. 

Double Chocolate Espresso Muffins

Remember the {Espresso Chip Muffins} from a couple of months ago? Well, my mother revamped the recipe and made them again for an even more delectable treat. The key? Adding more chocolate of course! She simply replaced a small portion of the flour with some unsweetened cocoa powder. In this case, it was not necessary to add extra sugar, as the small amount of cocoa does not make a huge change and it is just like a dark chocolate muffin. However, the sugar could be increased slightly if you wish. Be sure to cut back of the amount of flour as well, or else the muffins may turn out to be a bit dry. This is a chocolaty delight that is delicious warm from the oven on a chilly day, perhaps with a cup of coffee? This version has even amped up the flavor enough that you may omit the espresso powder if you prefer. 

A warm treat on a snowy day!

Cappuccino Royales

My grandmother made these cookies after copying the recipe from a cookbook we had at our house. They are a very nice cookie - plenty of chocolate flavor, plenty sweet, with just a hint of coffee flavor! They also have a very nice texture and appearance. They are great with milk or a cup of coffee.

Cappuccino Royales
1 cup (two sticks) butter or hard margarine, melted
2 Tablespoons instant coffee powder
1 teaspoon vanilla extract
1 1/2 cups granulated (white) sugar, plus extra for rolling
2 large eggs, lighlty beaten
1 teaspoon baking soda
1 1/2 cup milk chocolate chips
2 3/4 cups all-purpose (plain) flour

Preheat oven to 350◦F. Grease or line cookie sheets.
In a large bowl, mix the butter, coffee and vanilla. Stir in the sugar, then the eggs. Add the soda and chips. Mix in the flour in three additions. Roll the dough into walnut-sized balls and roll in granulated sugar, if desired. Place on prepared cookie sheets and flatten gently with the palm of your hand. Bake for 9-11 minutes, until almost set. Let cool for two minutes, then transfer from the cookie sheet to cool completely. 
Makes approximately 6 to 7 dozen cookies. Recipe is easily halved or doubled.

Espresso Chip Muffins

This is a muffin recipe my mother sort of created with an idea from other muffin recipes in a magazine. These muffins are extremely moist and certainly chocolaty, with a subtle coffee flavor that'll surely wake you up. They are absolutely delicious warm from the oven. To make these muffins healthier, whole wheat flour, or one cup each of whole wheat flour and natural wheat bran may be substituted for the all-purpose flour. Olive or coconut oil may be used for some additional health benefits. The amount of chocolate chips may also be reduced if you dare. Other than that, these muffins are relatively low in fat and sugar, thanks to the applesauce, which also makes them nice and moist.

Mom's Espresso Chip Muffins
2 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
2 teaspoons instant coffee or espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch salt
1/2 cup fat-free buttermilk
1/2 cup unsweetened applesauce
1/4 cup oil
1 large egg
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 350◦F. Grease or line muffin cups. 
In a large bowl, stir together the first seven dry ingredients. Make a well in the center. In a separate medium bowl, mix the next four wet ingredients. Add to well, stir until just moistened. Stir in the chocolate chips. 
Divide batter evenly among prepared cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes about 12 muffins. 

Espresso Mocha Swirl Loaf

Espresso Mocha Swirl Loaf
1 Tablespoon instant coffee powder
3 Tablespoons boiling water
1 Tablespoon unsweetened cocoa powder
1/2 cup butter or hard margarine, softened
3/4 cup plain Greek yogurt
2 Tablespoons milk
3 large eggs
2 teaspoons vanilla extract
1 cup granulated (white) sugar
2 cups + 2 Tablespoons all-purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Stir together the coffee and water, set aside to cool, then stir in the cocoa.
Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan.
In a large bowl, beat together the butter, yogurt, and milk. Beat in the eggs, one at a time, then the vanilla. Beat in the sugar. Beat in the remaining ingredients, beat well for one minute. 
Divide batter in half. Add the coffee mixture to one half. 
Place three spoonfuls of each batter into the bottom of the pan, alternating flavors. Repeat this for two more layers, ensuring chocolate batter is on top of vanilla and vice versa. Gently swirl the batters together with a knife.
Bake for about an hour, until a toothpick inserted in the center comes out clean. 

This is a fairly easy snack loaf to make. It has a nice coffee flavor, but not too much of a chocolate flavor. The swirled flavors make it look pretty. It is light and fluffy and can be served in a variety of ways, or simply as well with a steaming mug of espresso. 

Caramel Apple Coffee Bars

Caramel-apple. Apple-walnut. Apple-cinnamon. Apple-raisin. Caramel-walnut. Coffee and raisins. Coffee-caramel. All good combinations. Why not all together?

These squares are really good. Like REALLY good, or so I am told. Actually, they aren't squares really, it's better to cut them into long rectangular pieces. The texture of these squares is more cake-like, and in fact, the flavor is reminiscent of gingerbread, though they contain no ginger or molasses. The coffee is subtle, but adds a nice flavor, the raisins plum and juicy, and the caramel icing decadent. The apple flavor isn't very prominent, so I think next time I would try adding another apple, which may make them even more moist as well. Garnish them with chopped, toasted walnuts if you'd like.

Caramel Apple Coffee Bars
1/2 cup water
1/2 cup raisins
1 Tablespoon instant coffee powder
1/2 cup butter or hard margarine, softened
1 cup packed brown sugar
1 large egg
1 1/2 cups all-purpose (plain) flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 medium apple, peeled and grated

Preheat oven to 350◦F. Grease or line a 9x13 inch pan.
In a small saucepan, combine the water, raisins, and coffee. Bring to a full boil then remove from heat. Set aside to cool.
In a large bowl, beat the butter and sugar. Beat in egg, then cooled raisin mixture. Add flour, powder, soda, and cinnamon. Stir in apple. 
Spread evenly in prepared pan. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean. 

These are delicious when still warm from the oven. Actually they are delicious once cooled too. Though they are yummy without icing, a caramel frosting (check out tomorrow's post) makes these extra decadent. Bonus: These squares are really quick and easy to make! 

Paré, Jean. "Coffee Apple Squares." Recipe. Chocolate Squared, Edmonton Alberta: Company's Coming Publishing Limited, 2009. 2.

Cappuccino

Recently my father got a new espresso machine. So lately he has been creating some unique coffees, as opposed to simply an instant, a tiny stovetop espresso, or a brewed pot. Here is his first cappuccino. He simply brewed up an espresso and foamed some milk and put that on top. It certainly looks fancier than just a cup of coffee. So much so that my mother, not a habitual coffee drinker, decided to try some, and requested a weaker version the next day. The espresso that come from this machine certainly smell divine. I love the aroma of espresso, but coffee is not my cup of tea (haha). The machine also seems relatively easy to use and quick to produce drinks, so that's a plus. Who needs specialty coffee shops or expensive commercial cappuccino machines when you can make your own at home?

Coffee Chip Streusel Muffins

My mother came across coffee-flavored chocolate chips at the grocery store the other day. I had heard of cinnamon, mint, peanut butter, even raspberry flavored chocolate chips, but never coffee. But it makes sense, it is a popular flavor combination. So I researched some recipes online and decided to try this one. 

Coffee Chip Streusel Muffins
STREUSEL
1/4 cup all-purpose (plain) flour
3 Tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 Tablespoons butter or hard margarine, melted
3 Tablespoons coffee-flavored chocolate chips 
MUFFINS
1 cup all-purpose (plain) flour
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 Tablespoons oil
2 teaspoons vanilla extract
1/2 cup coffee-flavored chips

Preheat oven to 375◦F. Grease or line muffin cups with paper liners.
STREUSEL: In a small bowl, mix the flour, brown sugar, and cinnamon. Drizzle in the butter, then stir in the chips.
MUFFINS: In a large bowl, mix the flour, brown sugar, soda, and salt. In a separate medium bowl, mix the milk, oil, and vanilla. Stir the liquid ingredients into the dry until just combined. Gently stir in the chips. Divide batter evenly among prepared muffin cups. Sprinkle with prepared streusel. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. 

“Coffee Streusel Mini Muffins.” http://www.hersheycanada.com/recipes/en/recipe-details.aspx?id=96327&name=Coffee-Streusel-Mini-Muffins. Hershey's Kitchens, n.d. Friday, September 13, 2013..