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Continental Brownies
Lunch

Continental Brownies

4.1

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
  2. 2 Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
  4. 4 Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

By Zhora Autumn

Kentucky Tomato Soup
Lunch American

Kentucky Tomato Soup

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
  2. 2 Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

By LAGIRL

Coffee Granita
Dessert Italian

Coffee Granita

5.0

Prep
5 min
Cook
Total
680 min

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

Coffee Gelato
Dessert Italian

Coffee Gelato

4.8

Prep
30 min
Cook
Total
60 min

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

Coffee Semifreddo
Dessert Italian

Coffee Semifreddo

5.0

Prep
20 min
Cook
10 min
Total
330 min

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

Michelle's Tiramisu Cake
Dessert Italian

Michelle's Tiramisu Cake

4.3

Prep
20 min
Cook
Total
140 min

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

Italian Sausage Bread
Italian

Italian Sausage Bread

3.3

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
  2. 2 Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
  3. 3 In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
  4. 4 Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By HoneeBee

Easy Mocha Biscotti
Dessert Italian

Easy Mocha Biscotti

5.0

Prep
30 min
Cook
40 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  2. 2 Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
  3. 3 Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
  4. 4 Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
  5. 5 Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
  6. 6 Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

By DA. Libby

Rich Tiramisu
Dessert Italian

Rich Tiramisu

4.0

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
  2. 2 Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
  3. 3 Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

By Jac Kie

Easy Ricotta Tiramisu
Dessert Italian

Easy Ricotta Tiramisu

4.6

Prep
30 min
Cook
Total
630 min

Instructions

  1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
  2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
  3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Tiramisu I
Dessert Italian

Tiramisu I

4.2

Prep
20 min
Cook
Total
240 min

Instructions

  1. 1 In a large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy, and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
  2. 2 Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13-inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
  3. 3 Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

By Jacci

Italian Tiramisu
Dessert Italian

Italian Tiramisu

4.3

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
  2. 2 Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
  3. 3 Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

By SALLYCOOKS

Pumpkin-Coffee Tiramisu
Dessert Italian

Pumpkin-Coffee Tiramisu

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
  2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
  3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
  4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
  5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
  6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Tiramisu
Dessert Italian

Tiramisu

4.9

Prep
30 min
Cook
5 min
Total
335 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk egg yolks and sugar together in a medium saucepan until well blended.
  3. 3 Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
  4. 4 Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
  5. 5 Cover tightly and chill in the refrigerator for 1 hour.
  6. 6 Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
  7. 7 Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
  8. 8 Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.
  9. 9 Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.
  10. 10 Sprinkle cocoa powder over top.
  11. 11 Cover and refrigerate until set, 4 to 6 hours.
  12. 12 Enjoy!

By Christine

Tiramisu Cake
Dessert Italian

Tiramisu Cake

4.8

Prep
40 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
  2. 2 To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  4. 4 To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
  5. 5 To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.
  6. 6 To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.
  7. 7 To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.
  8. 8 To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.
  9. 9 Chill cake in the refrigerator for at least 30 minutes before serving.

By Bettina J

Whole30® Cinnamon Coffee
Drink

Whole30® Cinnamon Coffee

4.7

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Mix ground coffee and cinnamon together in a small bowl. Pour in hot water. Allow to brew, about 5 minutes. Strain into a mug.

By SheLovesPaleo

Crepe Syrup

Crepe Syrup

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.

By Shelly

Coconut Oil Coffee
Breakfast

Coconut Oil Coffee

4.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

By The Gruntled Gourmand

Sous Vide "Cold Brew" Coffee
Drink American

Sous Vide "Cold Brew" Coffee

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Place ¼ cup ground coffee in each jar; top each with 2 cups water. Screw on lids until just barely tightened; do not overtighten.
  2. 2 Fill a large pot with enough water to completely cover jars; place a sous vide immersion cooker into water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's instructions.
  3. 3 Submerge jars in the water bath; set timer for 2 hours.
  4. 4 Transfer jars to a cooling rack; cool until easily handled. Strain coffee through a coffee filter to stop the steeping process.
  5. 5 Serve coffee over ice or return strained coffee to clean jars and store in the refrigerator for up to 1 week.

By France Cevallos

Iced Mochas
Drink

Iced Mochas

4.6

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Pour coffee into ice cube tray. Freeze until solid, or overnight.
  2. 2 In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

By Wendy Cain

Georgia Country Ham and Redeye Gravy
American

Georgia Country Ham and Redeye Gravy

4.3

Prep
5 min
Cook
11 min
Total
16 min

Instructions

  1. 1 Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.

By Skunkee

Iced Mocha Frappé
Drink

Iced Mocha Frappé

4.6

Prep
8 min
Cook
Total
188 min

Instructions

  1. 1 Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours.
  2. 2 Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth.
  3. 3 Pour coffee mixture into 2 glasses and top with whipped cream.

By nicoleconrad