COFFEE DESSERT

Bittersweet AcollectionofCoffeeDesserts

The Baking Barista

Coffee Brownies

Calories per brownie: 129cal

Preparing time: 80 minutes, Serve: 16

Ingredients

• 1 tsp. baking soda

• 1 oz. squares unsweetened chocolate

• ½ lb. butter softened

• 16 oz. ready-made dark chocolate

frosting

• ¾ lb. dark brown sugar

• 2 large eggs

• ¾ cup white sugar

• 2 tbsp. coffee-flavored liqueur

• 1 tbsp. vanilla extract

• 6 oz. semisweet chocolate morsels

Instructions

• ¾ cup chopped pecans

• 1½ cups all-purpose flour

• ¼ cup instant coffee granules

• 1 tsp. salt

• ¾ cup chopped walnuts

1. Preheat the baking range to 375 degrees F (190 degrees C). Take the medium ceramic bowl, add and mix flour, salt, and baking soda. Place aside. In the upper edge of a double boiler, set over, bring to a simmer, place chocolate squares. Stir frequently until chocolate is melted, scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Place aside.

2. In a large mixing bowl, cream butter with an electric mixer. Add the sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and flour mixture in three additions, mixing well after each addition. Combine chocolate morsels, walnuts, and pecans until well combined. Fill a 9x12-inch baking dish halfway with batter.

3. Shift to the oven for nearly 25 minutes, or until the top is dry and the edges begin to pull away from the pan's sides. Allow cooling for approximately 20 minutes. Frost the tops of the cooled brownies.

Coffee Gelatin Dessert

Calories per serving: 215cal

Preparing time: 15 minutes, Serve: 5

Ingredients

• 1 cup sweetened whipped cream for garnish

• 1 ⅓ cups water

• 25 oz. envelopes unflavored gelatin powder

• ¾ cup white sugar

• 1 tbsp. fresh lemon juice

• 3 cups hot brewed coffee

Instructions

1. Take the saucepan; add sugar and gelatin until well mixed. Pour in the hot coffee and water and stir well. Cook over low heat, frequently stirring, until the gelatin and sugar have completely dissolved. Remove from heat. Remove the pan from the heat and add the lemon juice.

2. Pour into the mold with the measure of 4½ cups. Refrigerate for at least 6 hours or overnight to allow the mixture to set.

3. Top with whipped cream, if desired.

Coffee Cake

Calories per serving: 331cal

Preparing time: 55 minutes, Serve: 24

Ingredients

• ¾ cup vegetable oil

• 1 tsp. butter

• 1 cup milk

• 2 tsp. cinnamon powder

• 4 large-size eggs

• 1 cup brown sugar

• 3½ oz. instant vanilla pudding mix

• 1 cup crushed walnuts

• 1 tsp. vanilla extract

• 18¼ oz. yellow cake mix

Instructions

1. Preheat the baking range to 350 degrees F.

2. Grease and flour the 9x13-inch casserole dish. In a large mixing bowl, whisk together yellow cake mix, vanilla pudding, milk, vegetable oil, eggs, butter, and vanilla extract. Distribute half of the batter evenly in the prepared casserole dish.

3. Combine brown sugar, walnuts, and cinnamon; sprinkle over batter in the prepared casserole dish. Over walnut mixture, pour the remaining batter. Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted in the center comes out clean.

Coffee Gelato

Calories per serving: 169cal

Preparing time: 1 hr 40 minutes, Serve: 6

Ingredients

• 1 cup water

• 1½ cups light cream

• 2 tbsp. ground coffee

• 1 cup white sugar

• 1½ cups whole milk

Instructions

1. In a large mixing bowl, combine milk, cream, and sugar. Allow the sugar to dissolve in the refrigerator. In a coffee maker or French press, brew the coffee grounds and water together.

2. Refrigerate coffee for at least 30 minutes until completely cooled. Using an electric mixer beat the milk mixture until slightly thickened to the consistency of buttermilk.

3. Combine coffee and milk in a medium bowl. Transfer the milk-coffee mixture to an ice cream maker and process it according to the manufacturer’s instructions.

Coffee Spice Cookies

Calories per serving: 140cal Preparing time: 15 minutes, Serve: 4

Ingredients

• 1 tsp. Hot water

• ½ cup all Vegetable Shortening

• ¾ cup firmly packed brown sugar

• ¼ tsp. Salt

• ½ tsp. vanilla extract

• 1½ cups all-purpose flour

• 1 cup chocolate decorator bits

• 1 tsp. baking powder

• 1 large egg

• 1 tsp. Ground cinnamon

Instructions

• ¼ tsp. ground nutmeg

• 2 tsp. Coffee Crystals

1. In hot water, dissolve instant coffee. Take the large ceramic bowl, beat shortening, brown sugar, egg, vanilla, and coffee mixture until light and fluffy—add flour, baking powder, cinnamon, nutmeg, and salt.

2. Divide the dough in half. Roll each half into a 7-inch-long x 12-inch-diameter roll. Roll in chocolate decorator bits, lightly pressing.

3. Tightly wrap. Refrigerate for at least two hours before baking—preheat oven to 375 F. cut the rolls into 1/4-inch slices. On an ungreased baking sheet, arrange slices 1 inch apart. Bake for 6–8 minutes until the mixture is set.

4. Allow cooling on rack.

Coffee Toffee Bars

Calories per serving: 183cal

Preparing time: 45 minutes, Serve: 3

Ingredients

• 1 cup quick rolled oats

• ½ cup brown sugar

• 14 oz. Sweetened Condensed Milk

• Non-Stick Cooking Spray

• ½ cup all-purpose flour

• ½ cup crushed nuts

• 6 oz. Semi-sweet chocolate chips

• ¼ tsp. baking soda

• ½ cup or1 butter stick

• 2 tbsp. butter

Instructions

• 2 tsp. Coffee Crystals

• 1 tsp. vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Grease the bottom, sides of a 13 x 9-inch baking pan with nonstick cooking spray. In a large mixing bowl, combine 1/2 cup melted butter, oats, brown sugar, flour, nuts, and baking soda. Firmly press into the prepared pan’s bottom. Bake for 10–15 minutes until the top is bubbly.

2. Set the medium saucepan over medium heat, melt 2 tablespoons of butter. Combine sweetened condensed milk, coffee, and vanilla extract in a medium bowl—Cook and stir for approximately 15 minutes, or until mixture thickens. Distribute over crust. Bake 10–15 minutes longer, or until golden brown. Take out of the oven. Sprinkle chocolate chips on top immediately; allow 1 minute.

3. While the chocolate is still warm, spread it. Allow cooling completely. If the chocolate is still soft, refrigerate for 30 minutes. Divide into bars.

Coffee Chip Drops

Calories per serving: 145cal

Preparing time: 20 minutes, Serve: 4

Ingredients

• 1¼ cups light brown sugar

• ¾ cup All Vegetable Shortening

• 40 chocolate kiss candies

• 1 tsp. vanilla extract

• ½ cup coarsely crushed walnuts

• 1 large egg

• 1 tbsp. Instant Coffee Crystals

• 1¾ cups all-purpose flour

• 1 tsp. salt

• 2 tbsp. milk

Instructions

• ¾ tsp. baking soda

• ½ cup semi-sweet chocolate chips

• ½ cup milk chocolate chips

1. Preheat the baking range to 375 degrees F. In milk, dissolve coffee crystals. Combine brown sugar, shortening, and vanilla extract in a mixing bowl and beat on medium speed until well combined.

2. Combine egg and coffee in a separate bowl; beat well. Combine flour, salt, and baking soda in a mixing bowl. Add in shortening mixture; beat on low speed until well mixed. Place chocolate chips, walnuts and stir to combine. Drop dough 2 inches apart by rounded measuring tablespoon fuels onto ungreased baking sheets.

3. Bake for 8 to 10 minutes, or until the edges of the cookies are lightly browned; the center is just set. Each cookie should have 1 candy in the center. Set aside baking sheets for 2 minutes before placing to cooling racks to cool completely.

Coffee SemiFreddo

Calories per serving: 452cal

Preparing time: 30 minutes, Serve: 4

Ingredients

• 2 tbsp. crushed candied walnuts or to taste

• 1½ cups heavy cream

• 6½ tbsp. white sugar

• 5 egg yolks

• 4 tbsp. strong brewed coffee

• 3½ oz. mascarpone cheese

Instructions

1. Set the saucepan over medium heat, combine coffee and sugar and bring to a boil, occasionally stirring to prevent the sugar from sticking to the bottom of the pan.

2. Take the pan off the heat. In a heatproof bowl, whisk egg yolks until frothy. Add 1 tablespoon sweetened coffee at a time, whisking vigorously to prevent curdling of the egg yolks. Place glass/ceramic bowl on top of the pan of simmering water, ensuring that the bowl’s bottom does not touch the water. Continue whisking quickly for 4 to 6 minutes or until the mixture thickens and becomes creamy.

3. Take the bowl off the heat and set it over a bowl of ice; whisk until completely cooled. Fold in mascarpone cheese. Use beater; beat cream in a chilled glass or metal bowl until stiff peaks form. To thin out the coffee mixture, stir in 2 tablespoons of whipped cream. With a spatula, gently fold in the remaining cream until just combined. Add walnuts and fold in.

4. Fill 4 serving or ice cream glasses halfway with the mixture and freeze until firm, at least 5 hours.

Coffee Icing

Calories per serving: 51cal

Preparing time: 15 minutes, Serve: 6

Ingredients

• 2 cups confectioners’ sugar

• ¼ cup butter softened

• 3 tbsp. strong brewed coffee

• 1 tsp. vanilla extract

Instructions

1. Combine the confectioners’ sugar, butter or margarine, coffee, and vanilla in a large mixing bowl until completely smooth. As needed, adjust the amount of liquid or confectioners’ sugar used.

Irish coffee Cocktail

Calories per serving: 120cal

Preparing time: 10 minutes, Serve: 1

Ingredients

• ¼ cup whipped cream

• 6 fluid oz. hot coffees

• 1 tbsp. sugar

• 1 tsp. white sugar or more to taste

• 1 ½ fluid oz. whiskey

Instructions

1. Place the sugar on a plate or shallow bowl and set aside. Wet the rim of an Irish coffee glass with a moistened paper towel to make it easier to drink from. To coat the rim with sugar, dip it in it.

2. Pour the Irish whiskey into the prepared glass. Fill to within 12 inches of the top with coffee. Stir in the sugar until it is dissolved. Finish with a dollop of whipped cream.

Mixed Berry & Espresso Mini Parfaits

Calories per serving: 410cal

Preparing time: 50 minutes, Serve: 12

Ingredients

• 4½ cups Mixed Berries

• 2 cups tub mascarpone

• 2 tbsp. icing sugar

• 1¼ cups cream, whipped

• 1 tbsp. strong espresso coffee, cooled

• ½ tsp. vanilla extract

• 2 tbsp. grated dark chocolate

Instructions

1. Using a single layer of berries, arrange them on a baking sheet. Set aside for 30-40 minutes, or until barriers are barely defrosted.

2. In a large mixing bowl, cream the mascarpone, icing sugar, and vanilla until light and creamy. Fold in the whipped cream and espresso coffee until well combined.

3. Fill 12 small serving glasses halfway with the mascarpone mixture and berries. Finish by sprinkling with chocolate and serving.

Chocolate-Dipped Coffee Dessert

Calories per serving: 422cal

Preparing time: 3o minutes, Serve: 72 yields

Ingredients

• ½ tsp. vanilla extract

• ¾ cup sugar

• 3 large egg whites room temperature

• ¼ tsp. cream of tartar

• 8 oz. bittersweet chocolate

• 1 tsp. instant coffee granules

• Pinch of salt

Instructions

1. Preheat the baking range to 200°F (95 degrees C). Line a baking sheet with parchment paper. Use the waxed paper to line a large plate. With an electric mixer on high speed, beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt until soft peaks form, 3 to 5 minutes.

2. Add sugar gradually, constantly beating, until stiff but still glossy peaks form, 3 to 5 minutes. Drop rounded tablespoons of the egg white mixture 2 inches apart onto the prepared baking sheet. Bake in the preheated oven for approximately 2 hours or until firm and dry.

3. Cool for 1 hour on the baking sheet set on a wire rack. Melt chocolate in the top of a double boiler set over simmering water, stirring frequently, and scraping the sides of the pan with a rubber spatula to prevent scorching. Remove the pan; allow cooling slightly. Remove parchment paper kisses. Each kiss’s base should be dipped in melted chocolate and transferred to a plate lined with waxed paper.

4. Freeze the dessert for 2 to 3 minutes or until the chocolate hardens.

Baked Chocolate-Coffee Donuts

Calories per serving: 50cal

Preparing time: 35 minutes, Serve: 6

Ingredients

• 1 cup all-purpose flour

• 1 tsp. Baking powder

• ½ tsp. vanilla extract

• ½ cup brown sugar

• 1 tsp. unsalted butter

• ¼ cup buttermilk

• ¼ cup unsweetened cocoa powder

• 2 tbsp. buttermilk

• ¼ cup strong brewed coffee

Instructions

• 1 egg

• 1 tbsp. unsalted butter

• ¼ cup chocolate chips

1. Preheat oven to 400 degrees Fahrenheit (200 degrees C). Grease and set aside a 6-cavity donut pan with 1 teaspoon butter.

2. In a large mixing bowl, whisk together flour, cocoa powder, and baking powder. Place aside. Take another bowl, whisk together brown sugar, ¼ cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract. Whisk milk mixture into flour mixture until smooth.

3. Incorporate chocolate chips. Fill a large resealable plastic bag halfway with batter, cut one corner, and squeeze batter into the prepared donut pan, filling each mold approximately 2/3 full—Bake in the preheated oven for around 8 minutes, or until donuts spring back when lightly pressed. Remove pan; cool for about 5 minutes on the wire rack; invert the pan directly onto the frame to release the donuts.

4. Allow an additional 5 minutes for cooling.

Coffee Whirl

Calories per serving: 43cal

Preparing time: 5 minutes, Serve: 1

Ingredients

• 2 tbsp. Strong brewed coffee cold

• ¼ tsp. unsweetened cocoa powder

• 1 scoop vanilla ice cream

Instructions

1. Blend the ice cream, coffee, and cocoa in a blender until smooth. Blend until the mixture is smooth. Pour the mixture into glasses and set them aside.

Coffee Cupcakes

Calories per serving: 215cal

Preparing Time: 30 minutes, Servings: 12 cakes yields

Ingredients

• 2 tbsp. coffee powder

• 1 1/4 cup soft margarine or butter

• 1 cup + 1 tbsp. self-raising flour

• 1/2 tbsp. Milk

• ⅛ tsp. salt

• 1 1/4 cup light brown sugar

• 3 eggs

Instructions

1. Preheat oven to 160 degrees C/140 degrees C fan.

2. Arrange cupcake cases in the muffin tray.

3. Take the large ceramic bowl, sift the self-raising flour, coffee powder, and salt. Combine the remaining ingredients until well combined.

4. Distribute the mixture among the muffin cases. Leave the tray in the oven for 18-20 minutes. Remove; allow about 10 minutes for the cupcakes to cool in their tins before transferring them to a wire rack to cool completely before decorating.