Type what you have

Ingredients

• ✓ coffee
• white sugar
• coffee liqueur

Instructions

1. 1 Gather the ingredients.
2. 2 Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
3. 3 Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
4. 4 Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
5. 5 Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
6. 6 Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

By John Mitzewich

Ingredients

• ✓ coffee
• all-purpose flour
• coffee creamer
• sugar

Instructions

1. 1 Mix flour, coffee, creamer, and sugar together in a microwave-safe mug.
2. 2 Microwave on high power until cake looks done in the middle, about 3 minutes. Let stand for 1 minute before serving.

By Mini Chef

Ingredients

• ✓ coffee
• water
• gelatin
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Stir gelatin and hot water together in a small bowl until gelatin dissolves; pour into a saucepan. Stir in coffee and sugar; bring to a boil over high heat.
3. 3 Pour coffee mixture into a shallow, 9-inch square baking dish. Chill in the refrigerator until solidified, 6 to 7 hours.
4. 4 Cut coffee jelly into cubes to serve.
5. 5 Enjoy!

By Sarah

Ingredients

• ✓ coffee
• white sugar
• butter
• egg
• vanilla extract
• cocoa powder
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Bring coffee to a simmer in a saucepan over medium-low heat and reduce to 2/3 cup of a thick coffee concentrate, stirring constantly to avoid burning, about 30 minutes. Set aside and let cool to room temperature.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
3. 3 Stir sugar and melted butter together in a bowl until smooth; beat in eggs, followed by vanilla extract. Stir the coffee concentrate and cocoa powder into the wet ingredients until no lumps remain. Whisk flour, salt, and baking powder together until thoroughly combined in a separate bowl; stir flour mixture into wet ingredients to make a smooth batter. Spread batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 35 minutes. Let cool and cut into bars.

By WolfsRat

Ingredients

• ✓ coffee
• white sugar
• butter
• raisin
• allspice
• cinnamon
• all-purpose flour
• baking soda
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and baking powder. Set aside.
2. 2 In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon. Bring to a boil, remove from heat and set aside to cool to room temperature.
3. 3 Stir in flour mixture until well combined. Pour into a 9x13 inch pan. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.

By Wayne

Ingredients

• ✓ coffee
• semisweet chocolate chip
• heavy cream
• vanilla extract

Instructions

1. 1 Place chocolate chips in a large bowl.
2. 2 Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
3. 3 Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
4. 4 Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
5. 5 Spoon into glasses and refrigerate until firm, at least 3 hours.

By Stephanie Martins

Ingredients

• ✓ coffee
• glazed doughnut
• sugar
• heavy cream
• sweetened condensed milk
• milk
• vanilla extract

Instructions

1. 1 Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
2. 2 Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
3. 3 Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.

By staceywatts

Ingredients

• ✓ coffee
• ladyfinger
• mascarpone cheese
• amaretto liqueur
• powdered sugar
• cocoa powder

Instructions

1. 1 Place ladyfingers in a food processor and blitz until they are reduced to powder.
2. 2 Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
3. 3 Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
4. 4 Chill truffles in the refrigerator for at least 2 hours.

By Orsi

Ingredients

• ✓ coffee
• powdered sugar
• cocoa powder
• butter

Instructions

1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Ingredients

• ✓ coffee
• pound cake
• cream cheese
• sugar
• chocolate syrup
• heavy cream
• chocolate covered english toffee

Instructions

1. 1 Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
2. 2 Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
3. 3 Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

By Jackie

Ingredients

• ✓ coffee
• chocolate fudge cake mix
• butter
• evaporated milk
• marshmallow
• coconut
• chocolate fudge frosting

Instructions

1. 1 Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
2. 2 Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
3. 3 Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

By Vickylee

Ingredients

• ✓ coffee
• orange
• dark chocolate
• egg
• salt

Instructions

1. 1 Grind orange zest using a mortar and pestle until it forms a smooth paste.
2. 2 Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
4. 4 Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
5. 5 Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

By chatoune

Ingredients

• ✓ coffee
• semisweet chocolate chip
• milk chocolate chip
• egg yolk
• heavy cream
• white sugar
• egg white
• salt

Instructions

1. 1 Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
2. 2 Beat egg yolks, one at a time, into the chocolate mixture.
3. 3 Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
4. 4 Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
5. 5 Chill in refrigerator until set, about 2 hours.

By Valerie

Ingredients

• ✓ coffee
• milk
• light cream
• sugar
• water

Instructions

1. 1 Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
2. 2 Meanwhile, brew coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
3. 3 Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, 20 to 30 minutes. Serve or transfer to an airtight container and store in the freezer.

By jwinthrop

Ingredients

• ✓ coffee
• rum
• ladyfinger
• coffee ice cream
• bittersweet chocolate
• mascarpone cheese
• coffee liqueur
• sugar
• half-and-half

Instructions

1. 1 Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
2. 2 Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
3. 3 When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ coffee
• egg yolk
• white sugar
• vanilla extract
• mascarpone cheese
• ladyfinger
• cocoa powder

Instructions

1. 1 In a medium bowl, beat yolks, sugar, and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
2. 2 Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8-inch dish. Spread half the mascarpone mixture over ladyfingers. Repeat with remaining ladyfingers and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

By Kallista

Ingredients

• ✓ coffee
• cocoa powder
• white sugar
• vegetable oil
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, dissolve the cocoa in the hot coffee; set aside. Sift together the flour, baking soda, baking powder and salt. Set aside.
2. 2 In a large bowl, combine the sugar, oil, eggs and vanilla. Beat in the flour mixture alternately with the cocoa mixture. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Julia

Ingredients

• ✓ coffee
• white sugar
• egg yolk
• mascarpone cheese
• heavy cream
• candied walnut

Instructions

1. 1 Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
2. 2 Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
3. 3 Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
4. 4 Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
6. 6 Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

By Deborah Lo Scalzo

Ingredients

• ✓ coffee
• sponge cake
• brandy
• mascarpone cheese
• confectioners sugar
• cocoa powder

Instructions

1. 1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
2. 2 Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

By Michelle

Ingredients

• ✓ coffee
• marshmallow
• banana
• vanilla extract
• heavy cream
• chocolate

Instructions

1. 1 Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
2. 2 Place marshmallows and coffee in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching until melted. Stir in banana and vanilla extract; set aside to cool.
3. 3 Beat cream in the chilled bowl using an electric mixer with chilled beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.

By lutzflcat

Ingredients

• ✓ coffee
• chocolate graham cracker
• butter
• cream cheese
• sweetened condensed milk
• sour cream
• lemon juice
• vanilla wafer cookie

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end.
2. 2 Mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan.
3. 3 Bake in preheated oven until firm, about 12 minutes. Set aside to cool.
4. 4 Beat cream cheese in a bowl with an electric mixer until fluffy. Add sweetened condensed milk; continue beating until incorporated. Blend sour cream and lemon juice into the cream cheese mixture. Chill in refrigerator for 20 minutes.
5. 5 Dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer onto the cooled crust with about 1/2 inch between each cookie. Spread about 1/3 of the cream cheese mixture over the cookies. Repeat layering of cookies and cream cheese mixture twice more.
6. 6 Refrigerate until center is set, 2 1/2 to 3 hours.

By Liv

Ingredients

• ✓ coffee
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• butter
• egg
• maple extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. 3 Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.

By Brandon McCune

Ingredients

• ✓ coffee
• heavy cream
• confectioners sugar
• salt
• mascarpone
• irish cream
• ladyfinger
• cocoa powder

Instructions

1. 1 Beat cream in a stand mixer with the whip attachment to soft peaks. Add confectioners' sugar and salt; mix until well combined. Add mascarpone and whip until fully incorporated. With the mixer running, add 1/4 cup Baileys. Set aside.
2. 2 Mix together cold coffee and remaining 1/2 cup Baileys in a shallow dish. One by one, dip ladyfingers into coffee mixture and arrange them in a single layer on the bottom of a 3-quart dish. Spread 1/2 of the whipped cream mixture over ladyfingers in the dish. Top with another layer of soaked ladyfingers and remaining whipped cream mixture. Cover the dish with plastic wrap and let chill in the refrigerator for at least 2 hours or overnight.
3. 3 Dust top with cocoa powder before serving.

By Rachael Ray Every Day

Ingredients

• ✓ coffee
• instant espresso powder
• all-purpose flour
• baking powder
• salt
• butter
• cream cheese
• sugar
• brown sugar
• egg
• vanilla extract
• irish cream liqueur
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
2. 2 Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
3. 3 Mix together flour, baking powder, and salt in a medium bowl until combined.
4. 4 Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
5. 5 Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
6. 6 Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ coffee
• white sugar
• gelatin powder
• water
• lemon juice
• whipped cream

Instructions

1. 1 In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

By Mardee

Ingredients

• ✓ coffee
• ✓ coffee
• white sugar
• butter
• egg
• cocoa powder
• buttermilk
• baking soda
• all-purpose flour
• butter
• confectioners' sugar
• cocoa powder
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
2. 2 Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
3. 3 Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
4. 4 Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
5. 5 To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
6. 6 Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

By Alice Mayo Edelhauser

Ingredients

• ✓ coffee
• cocoa powder
• white sugar
• greek yogurt
• milk
• egg
• vanilla extract
• olive oil
• flour
• salt
• baking soda
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Place cocoa into a small bowl. Pour coffee over cocoa and stir to combine. Set aside to cool.
3. 3 Combine sugar, yogurt, milk, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
4. 4 Whisk together flour, salt, baking soda, and baking powder in a large bowl until no lumps remain. Pour dry ingredients into wet ingredients and beat until just combined. Stir in cooled coffee mixture, then pour batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 35 minutes. The centers may look slightly wet but will spring back lightly when touched.
6. 6 Remove from the oven and cool in the pans for 15 minutes. Run a table knife around the edges of each pan to loosen, then invert cakes carefully onto a wire rack and let cool completely, about 30 minutes.

By Vespawoolf

Ingredients

• ✓ coffee
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• baking powder
• vegetable oil
• milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 In a large bowl, stir together flour, sugar, cocoa, baking powder, and baking soda. Add oil, milk, eggs, and vanilla; mix until smooth. Stir in hot coffee last. Spread evenly into the prepared pan.
3. 3 Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

By Nanci

Ingredients

• ✓ coffee
• milk
• vanilla pudding mix
• whipped topping
• powdered sugar donut
• cocoa powder

Instructions

1. 1 Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
2. 2 Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
3. 3 Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
4. 4 Cover and refrigerate, 8 hours to overnight. Serve chilled.

By Nicole McLaughlin

Ingredients

• ✓ coffee
• chocolate sandwich cookie
• butter
• cream cheese
• white sugar
• egg
• bittersweet chocolate chip
• heavy cream
• vanilla extract
• salt

Instructions

1. 1 Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.
2. 2 Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.
3. 3 Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.
4. 4 Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.
5. 5 Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
7. 7 Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.

By Cakeatron