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So-Cal University Girl's Granola Bars
Lunch American

So-Cal University Girl's Granola Bars

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.
  4. 4 Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

By brittlynnr

Pumpernickel Bagels
Lunch

Pumpernickel Bagels

3.8

Prep
30 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
  2. 2 Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
  3. 3 Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  5. 5 Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
  6. 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

By sueb

Chocolatissimo
Dessert American

Chocolatissimo

4.6

Prep
30 min
Cook
50 min
Total
620 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch springform pan with butter; line the bottom with parchment paper.
  2. 2 Place chocolate, 1 ¼ cups butter, and coffee granules in the top of a double boiler over simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth. Cool to lukewarm.
  3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and lemon-colored. Fold into chocolate mixture until well combined; set aside.
  4. 4 Beat egg whites in a large glass or metal bowl until stiff peaks form. Fold ⅓ whites into chocolate mixture, then quickly fold in remaining ⅔ whites until no streaks remain. Pour ⅔ mixture into the prepared pan; cover and refrigerate remaining ⅓ batter.
  5. 5 Bake in the preheated oven until filling is just firm in center, about 40 minutes. Cool, then remove cake from the pan, and refrigerate for 1 hour.
  6. 6 Spread remaining ⅓ batter over cooled cake; refrigerate 8 hours to overnight.

By LJ8677

Coffee Liqueur
Drink American

Coffee Liqueur

4.8

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Bring sugar and water to a boil in a 3-quart saucepan over medium heat. Reduce the heat and simmer for 10 minutes. Remove from the heat, stir in instant coffee, and allow to cool, 30 to 45 minutes.
  2. 2 When cool, stir in vodka and vanilla extract. Pour into clean bottles. Close the bottles tightly and store in a cool dark place.

By Cathie

Mocha Truffles
Dessert American

Mocha Truffles

4.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Place 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes. Stir cream cheese, coffee granules, and water into melted chocolate until smooth; chill in the refrigerator until firm enough to shape, about 30 minutes.
  3. 3 Shape chocolate mixture into 1-inch truffle balls; place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
  4. 4 Place 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes.
  5. 5 Dip truffles in melted chocolate coating; return to the prepared baking sheet. Set aside until firm, at least 30 minutes.

By Janice Reeves

Caramel Macchiato Ice Cream
Dessert American

Caramel Macchiato Ice Cream

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Whisk together milk, sugar, instant coffee granules, and salt in a large bowl until sugar is dissolved. Stir in heavy cream. Cover the bowl and refrigerate until chilled, at least 2 hours.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency. Transfer 1/2 of the ice cream to a one- or two-quart lidded plastic container. Pour 1/2 of the caramel sauce over the top, then repeat the layers with remaining ice cream and caramel. Swirl caramel into ice cream using a chopstick or knife.
  3. 3 Cover ice cream surface with plastic wrap to seal. Allow ice cream to ripen in the freezer for at least 2 hours or overnight for best results.

By dana

Coffee and Donuts Ice Cream
Dessert American

Coffee and Donuts Ice Cream

5.0

Prep
30 min
Cook
Total
400 min

Instructions

  1. 1 Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
  2. 2 Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
  3. 3 Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
  4. 4 Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.

By JOHNN11102

Turkish Coffee Ice Cream
Dessert American

Turkish Coffee Ice Cream

4.2

Prep
10 min
Cook
20 min
Total
450 min

Instructions

  1. 1 Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
  2. 2 Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
  3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions.

By Marilyn Perzik

Vegan Banana Whipped Iced Coffee
Drink American

Vegan Banana Whipped Iced Coffee

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine coconut milk, banana, and sweetener in a blender; blend until smooth. Fill a large glass with ice; add puréed banana milk.
  2. 2 Combine boiling water, coffee granules, and sugar in a tall container; whip with an immersion blender or a hand mixer until foamy, about 2 minutes. Pour coffee foam over banana milk.

By Yoly

Coconut Rum Cream
Drink American

Coconut Rum Cream

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
  2. 2 Blend together cooled chocolate mixture, condensed milk, rum, coffee granules, cinnamon, vanilla, and coconut extract in a blender on high speed until smooth.

By jdilenge

Whipped Peanut Butter Iced Coffee
Drink American

Whipped Peanut Butter Iced Coffee

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix milk, peanut butter powder, and peanut butter syrup in a bowl, stirring until peanut butter powder is dissolved. Fill a large glass with ice. Pour in the milk mixture.
  2. 2 Combine boiling water, coffee granules, and sugar in a tall container. Whip with an immersion blender or a hand mixer until foamy, about 2 minutes. Pour coffee foam over the milk mixture.

By Yoly

Turmeric Iced Coffee Latte
Drink American

Turmeric Iced Coffee Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
  2. 2 Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

By Yoly

Coffee Cake Roll
Dessert American

Coffee Cake Roll

3.5

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.
  2. 2 Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside.
  3. 3 Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl.
  4. 4 Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.
  5. 5 Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes.
  6. 6 While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel.
  7. 7 Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour.
  8. 8 Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.

By sueb

Cappuccino Caramels
Dessert American

Cappuccino Caramels

5.0

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Line an 8-inch square baking dish with aluminum foil and grease the foil with about 1 teaspoon butter.
  2. 2 Melt 1 cup butter in a saucepan over medium-low heat. Stir brown sugar, sweetened condensed milk, corn syrup, and coffee granules into the melted butter. Clip candy thermometer to the side of the saucepan. Cook and stir brown sugar-butter mixture over medium heat until caramel reaches 248 degrees F (120 degrees C), about 20 minutes. Remove saucepan from heat.
  3. 3 Stir walnuts, vanilla extract, and orange zest into caramel; pour into prepared baking dish. Let caramel cool to room temperature.
  4. 4 Remove caramel from dish and peel aluminum foil from caramel; discard foil. Slice caramels into squares.

By Janice Glaser

Derby Pie
Dessert American

Derby Pie

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Press pie crust into a 9-inch pie plate; prick bottom with a fork.
  3. 3 Bake in the preheated oven until crust looks dry, 4 to 5 minutes. Cool. Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Heat whiskey in a small saucepan over very low heat; stir in instant coffee until dissolved. Stir in pecans.
  5. 5 Beat sugar and eggs together in a large bowl until well blended; beat in corn syrup, butter, and vanilla extract. Fold in bourbon-pecan mixture and chocolate chips; pour filling into pie crust.
  6. 6 Bake in the preheated oven until filling is firm and golden, and crust is light brown, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.

By Kelly Carmichael

Coffee Chocolate Chip Cookies
Dessert American

Coffee Chocolate Chip Cookies

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toast almonds in a single layer on a baking sheet in the preheated oven until brown, about 10 minutes.
  3. 3 Dissolve coffee in 2 tablespoons hot water in a small bowl; set aside. Whisk flour, baking soda, and salt together in a separate bowl; set aside.
  4. 4 Beat sugar and butter together in a large bowl with an electric mixer at a medium speed until fluffy. Add coffee, eggs, and vanilla extract; mix well. Reduce mixer's speed to low; slowly add flour mixture.
  5. 5 Fold chocolate chips and almonds into dough. Drop teaspoonfuls of dough 3 inches apart onto an ungreased cookie sheet.
  6. 6 Bake in the preheated oven for 10 minutes.

By Cindy Carnes

Chocolate Pound Cake III
Dessert American

Chocolate Pound Cake III

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

By SDFS

Texas Praline Coffee Cake
Dessert American

Texas Praline Coffee Cake

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
  2. 2 Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
  3. 3 Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
  4. 4 Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.

By NANCY JACOBS

Lots of Chocolate Cherry Cookies
Dessert American

Lots of Chocolate Cherry Cookies

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Combine flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
  3. 3 Beat together sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Beat in egg, coffee granules, and vanilla until blended. Reduce speed to low and pour in flour mixture; beat until just combined. Stir in dried cherries, semisweet chocolate chips, and white chocolate chips until evenly distributed.
  4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until cookies are just becoming firm, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.

By Jennifer Baker

Baileys Chocolate Chip Cheesecake
Dessert American

Baileys Chocolate Chip Cheesecake

4.8

Prep
15 min
Cook
90 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
  3. 3 Bake in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool.
  4. 4 Meanwhile, make filling: Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and beat until incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla; mix until incorporated. Do not overbeat.
  5. 5 Sprinkle 1/2 cup chocolate chips over cooled crust. Spoon filling over chocolate chips. Sprinkle with remaining 1/2 cup chocolate chips.
  6. 6 Bake in the preheated oven until puffed and golden brown, but the center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
  7. 7 Make topping: Beat whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until whipped cream is firm enough to hold its shape.
  8. 8 Spread topping over cooled cheesecake. Store cheesecake in the refrigerator.

By TACZYZ

Coffee Cake. Literally.
Dessert American

Coffee Cake. Literally.

4.1

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with flour. In a large bowl, stir together flour, white sugar, and salt until thoroughly combined.
  2. 2 Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with boiling water until coffee has dissolved. Pour coffee mixture into melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set butter-coffee mixture aside to cool.
  3. 3 Mix buttermilk, eggs, vanilla extract, and baking soda in a bowl until baking soda has dissolved. Mix cooled coffee mixture into flour mixture, then gently stir in buttermilk mixture. Pour batter into the prepared cake pans.
  4. 4 Bake in the preheated oven until cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow cakes to cool in the pans for about 10 minutes before cooling completely on racks.
  5. 5 Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost cooled cake layers.

By ern

Mississippi Mud Cheesecake
Dessert American

Mississippi Mud Cheesecake

4.7

Prep
40 min
Cook
140 min
Total
600 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Combine animal cracker crumbs, ¾ cup sugar, and 1 tablespoon coffee granules in a bowl. Add melted butter; stir until evenly moistened. Press into the prepared pan; set aside.
  3. 3 Beat 1 ½ cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee in the bowl of a stand mixer fitted with the paddle attachment until blended. Beat in softened cream cheese until incorporated and no lumps remain. Beat in eggs, one at a time, adding vanilla extract with last egg. Fold in ½ cup chopped pecans, then pour into the prepared crust.
  4. 4 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 200 degrees F (95 degrees C); continue baking 2 hours more. Turn off the oven; let cheesecake stand in the oven for 2 hours before opening the door. Remove cheesecake from the oven; cool to room temperature, about 1 hour.
  5. 5 Once cooled, melt chocolate chips and milk in a small saucepan over low heat. Remove cheesecake from the springform pan.
  6. 6 Spread marshmallow cream evenly over cheesecake. Spread or drizzle chocolate over top; sprinkle with ¼ cup chopped pecans. Chill completely before serving, about 4 hours.

By cheesecakemaker

Caramel Macchiato Banana Bread
Snack American

Caramel Macchiato Banana Bread

4.3

Prep
15 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. 2 Whisk flour, baking soda, baking powder, cinnamon, and salt together in a bowl.
  3. 3 Mash bananas in a large mixing bowl with a fork until almost smooth. Stir in coffee creamer, sugar, oil, eggs, and instant coffee granules until coffee granules have dissolved. Gradually stir in flour mixture, about 1/2 cup at a time, until batter is almost smooth. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow to cool before removing from pan, about 30 minutes.
  5. 5 While the bread is cooling, melt butter in a saucepan over medium heat. Mix in brown sugar and vanilla and bring to a boil, stirring to dissolve sugar. Reduce the heat and simmer syrup for 3 minutes. Remove from the heat and let cool to a warm but liquid temperature.
  6. 6 Pour glaze over cooled banana bread. Serve when glaze has set.

By Dianne

Decadent Mocha Cheesecake Brownies
Dessert American

Decadent Mocha Cheesecake Brownies

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
  2. 2 Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
  3. 3 Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
  4. 4 Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
  5. 5 Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
  6. 6 Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

By larkspur