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Vanilla Frappuccino
Combine coffee, milk, sweetened
condensed milk, and vanilla to a
blender. Add ice and blend until
smooth and icy. (Add half-and-half
for richer and creamier Frappuccino.)
Serve with whipped cream on top.
Mocha Frappuccino
Combine coffee, milk, sweetened
condensed milk, vanilla, and
chocolate syrup to a blender.
Add ice and blend until smooth and
icy. (Add half-and-half if you’d like it
to be a little richer and creamier.)
Serve with whipped cream on top.
Mocha Chip Frappuccino
Combine coffee, milk, sweetened
condensed milk, vanilla, chocolate
syrup, and chocolate chips to a
blender. Add ice and blend until
smooth and icy, with tiny chocolate
bits throughout. (Add half-and-half if
you’d like it to be a little richer and
creamier.) Serve with whipped cream
on top, and drizzle the whipped
cream with chocolate syrup or dot
with more chocolate chips.
Chocolate Comfort Cake
• 1 package dark chocolate cake mix
• 1 package (3.9 oz.) instant
chocolate pudding mix
• 4 large eggs, room temperature
• 1 cup sour cream
• ¾ cup canola oil
• ¾ cup brewed coffee
• ½ cup sugar
• 6 Tbsp. unsalted butter
• 4 oz. semisweet chocolate, chopped
• 2 oz. unsweetened chocolate,
chopped
In a large bowl, combine the first
seven ingredients; beat on low speed
for 45 seconds. Beat on medium for
two minutes. Pour into a well-greased
10-in. fluted tube pan. Bake at 350°
until a toothpick inserted near the
center comes out clean, approximately
50-55 minutes. Cool for 10 minutes
before removing from pan to a wire
rack to cool completely.
In top of a double boiler, melt butter
and chocolate. Stir occasionally until
mixture is glossy and smooth.
Drizzle over cake.
Apple Nutmeg Coffee Cake
• 3 Tbsp. butter, cubed
• 2 cups chopped peeled Gala apple
• ½ cup packed brown sugar,
divided
• ¼ cup brewed coffee
• ⅔ cup canola oil
• ½ cup sugar
• 1 large egg plus 1 large egg white,
room temperature
• 2 tsp. vanilla extract
• 1½ cups all-purpose flour
• 2 tsp. ground cinnamon
• ½ tsp. salt
• ½ tsp. baking soda
• ¼ tsp. ground nutmeg
For the drizzle:
• ⅓ cup brewed coffee
• ¼ cup heavy whipping cream
• 1½ cups confectioners’ sugar
Preheat oven to 375°. In a 10-inch
cast iron or other ovenproof skillet,
melt butter over low heat. Add apple
and ¼ cup brown sugar. Cook and
stir until crisp-tender, about five
minutes. Stir in coffee; remove from
heat. In a large bowl, beat oil, sugar,
egg, egg white, vanilla and remaining
¼ cup brown sugar until well
blended. In another bowl, whisk
flour, cinnamon, salt, baking soda
and nutmeg; gradually beat into oil
mixture. Gently spread over apple
mixture. Bake until a toothpick
inserted in center comes out clean,
18-22 minutes. Cool on a wire rack
10 minutes.
Meanwhile, for drizzle, in a small
saucepan, bring coffee and cream to
a boil; cook until liquid is reduced to
¼ cup, 10-12 minutes. Remove from
heat; stir in confectioners’ sugar. Let
stand 10 minutes. Drizzle over cake.
Java Muffins
• ¼ cup butter, softened
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• ¼ cup unsweetened applesauce
• ½ cup buttermilk
• ½ cup strong brewed coffee
• 1 Tbsp. instant coffee granules
• ½ tsp. vanilla extract
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• ¼ tsp. salt
• ½ cup finely chopped pecans,
divided
Preheat oven to 375°. In a large bowl,
beat butter and brown sugar until
crumbly, about 2 minutes. Add eggs
and mix well. Beat in applesauce. In a
small bowl, whisk buttermilk, coffee,
coffee granules and vanilla until
granules are dissolved; gradually add
to butter mixture. In another bowl,
whisk flours, baking powder, baking
soda, cinnamon and salt. Add to
butter mixture; stir just until moistened.
Fold in ¼ cup pecans. Coat 12 muffin
cups with cooking spray or use paper
liners; fill three-fourths full. Sprinkle
with remaining pecans. Bake 15-20
minutes or until a toothpick inserted
in center comes out clean. Cool 5
minutes before removing from pan
to a wire rack. Serve warm.
Café Mocha Cookies
• 1½ cups unsalted butter, softened
• 1½ cup dark brown sugar, packed
• ½ cup granulated sugar
• 2 eggs
• 4 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 cups bread flour
• 4 tsp. cornstarch
• 2 tsp. baking soda
• 1 tsp. salt
• 1½ heaping Tbsp. coffee
grounds, fine or coarse
• 1 cup mini chocolate chips
Preheat oven to 350 degrees. Line
baking sheets with parchment paper
or silicone baking mats. In a large
bowl, add flours, cornstarch, baking
soda, salt, and coffee grounds. Whisk
to combine. Set aside.
In the bowl of a stand mixer fitted
with the paddle attachment, cream
together butter and sugars for two
minutes until light and fluffy. Then
add in the eggs and vanilla extract
and beat for 2 more minutes. Slowly
add in the flour mixture and mix until
all combined and well-incorporated.
Using a spatula, fold in the mini
chocolate chips. Bake for 11-13
minutes. They will look super soft but
they continue cooking after removing
from the oven. Let cool on baking
sheet for five minutes before moving
to a wire rack to cool completely.
Store in an airtight container.
Coffee Granola
• 1½ pounds rolled oats (7½ cups)
• ½ cup finely ground coffee
• ½ cup granulated sugar
• ⅓ cup packed light brown sugar
• ⅓ cup all-purpose flour
• ¼ cup rye flour
• ½ teaspoon kosher salt
• 2 sticks unsalted butter, frozen
• ¾ cup dark porter
• ¼ cup unsulfured molasses
Preheat oven to 350. Line two large
rimmed baking sheets with
parchment paper. In a large bowl, toss
the rolled oats with the coffee, both
sugars, both flours and the salt. Using
a box grater, shred the frozen butter
into the bowl, then toss to mix. Stir in
the porter and molasses until evenly
coated. Spread the mixture on the
prepared baking sheets. Bake for
about 30 minutes, stirring every 8-10
minutes, until golden and nearly
crisp. Let cool completely, stirring
occasionally. Granola can be stored
in an airtight container for up to
three weeks.
Hometown MADISON • 17