Have you ever made any baked treats that were coffee-flavored? Making a coffee-flavored treat just sounded good for some reason—maybe because I’ve been drinking so much coffee in the morning lately! If that sounds good to you too, these Chocolate Chunk Coffee Blondies are just the thing to make! Continue reading
I’ve noticed lots and lots of recipes for overnight oats in the last few years and have been wanting to try making some. I finally got around to doing that after receiving some complimentary breakfast coffees from Community Coffee. They sent me one of their new products, Amber Sunrise Blend, along with their tried-and-true Breakfast Blend.
Amber Sunrise Blend has a smooth, bright, pleasant flavor and smells wonderful as you’re brewing it. As one of my friends said, “It’s a coffee you want to wake up to.” The light roast Breakfast Blend also has a nice smooth, mild flavor–a great coffee to start your day with.
So what do overnight oats and coffee have in common? Well, I came across an overnight oats recipe on the blog at the Community Coffee site that includes coffee as one of the ingredients–along with oats, cocoa powder, banana slices, and other yummy ingredients. I made a few tweaks to the recipe and added some chopped dark chocolate on top. It’s a special mocha-flavored treat for breakfast–or you can have it later in the day as a healthy snack!
MOCHA BANANA PECAN OVERNIGHT OATS by NancyC, adapted from Community Coffee
Makes 1 serving
- 1/2 cup rolled oats
- 1/3 cup vanilla Greek yogurt (or substitute the same amount of milk)
- 1/4 cup strong brewed Community Coffee (I used the Amber Sunrise blend)
- 1 Tablespoon plus 1 teaspoon honey
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/2 banana, sliced
- 1 Tablespoon chopped pecans (toasted or untoasted)
- 1/2 Tablespoon chopped dark chocolate (72% Cacao works well in this)
In small jar or bowl with tight-fitting lid, combine oats, yogurt or milk, coffee, honey, cocoa powder, vanilla, and cinnamon. Cover and refrigerate overnight. Top with banana, chopped pecans, and chopped dark chocolate just before serving.
I used 72% Cacao dark chocolate when I made these overnight oats–it gives the oats a good rich cocoa flavor without making it too sweet. I can see now why overnight oats are such a popular breakfast item–they’re so easy and convenient to make! Have you tried making overnight oats yet?
I’m a big mocha fan-how about you? I’m a big brownie fan, too, so you’d think I would have made mocha brownies a long time ago. When I received some complimentary samples of Community® Coffee, I knew it was time to try making some mocha brownies! The coffee flavors I received were The 5 Star Hotel Blend, Pecan Praline, French Vanilla, and French Roast. My favorites were Pecan Praline, a great flavor for fall, with a lightly sweet, nutty pecan taste and the 5 Star Hotel Blend, which has a nice smooth flavor. But the French Vanilla and French Roast were also good.
I used the 5 Star Hotel Blend in this brownie recipe. There’s a recipe on the Community® Coffee Blog called Grandma W’s Extra Chocolaty Frosted Mocha Brownies, and I modified that recipe slightly. I added mini semi-sweet chocolate chips to the batter and made my frosting a little thicker. They turned out soooo good! These brownies are so rich and very chocolaty, with a great hint of coffee flavor! The perfect dessert for all of you chocolate and coffee lovers out there!
FROSTED CHOCOLATE CHIP MOCHA BROWNIES by NancyC, adapted from Community® Coffee
Makes a 9 x 13″ pan
- 1 cup (2 sticks) butter, melted
- 2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 6 Tablespoons strong brewed coffee, cooled (I used Community® Coffee 5 Star Hotel Blend)
- 4 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose unbleached flour
- 1 cup mini semi-sweet chocolate chips
MOCHA GANACHE FROSTING:
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup strong brewed coffee
Preheat oven to 300˚F. Grease or spray a 9×13″ baking pan, or line with parchment paper; set aside.
In large bowl, blend melted butter and sugar, then add cocoa powder, salt, and coffee, stirring until smooth. Add eggs and vanilla, mixing well. Stir in flour just until combined, then fold in mini semi-sweet chocolate chips.
Pour batter into prepared 9×13″ pan. Bake at 300˚F for 40 minutes, or until toothpick inserted in center comes out almost clean (don’t overbake or brownies will be dry). Cool completely in pan.
For frosting, in microwave-safe measuring cup, heat coffee to a simmer in microwave, then add in the chocolate chips and stir until completely smooth (if mixture is still lumpy, heat in microwave an additional 30 to 45 seconds, then stir until smooth). Let mixture cool for 1 hour. Pour over cooled brownies, spreading frosting evenly, then let set (you can put your frosted brownies in the fridge to have the frosting set more quickly). Cut into squares.
I liked these brownies so much, I’m inspired to try more coffee recipes! Do you use coffee in your baking or cooking?
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It’s been a while since I’ve made scones. I think the last ones I made were Blackberry Scones, and that was about a year ago. So when I had the chance recently to try some different coffee blends, compliments of Community Coffee, I thought of making scones because they go great with coffee in the morning. And I decided it would be fun to try making some coffee-flavored scones. I envisioned them with some chocolate chips and toffee, too–those flavors are always good with coffee. These scones are more cake-like than biscuit-like. They’re more dessert-like than breakfast-like. But if you like having dessert for breakfast, then you’ll especially like these! 🙂 Everyone who tasted these scones really liked them, so I think you will, too.
This scone recipe calls for 1/4 cup very strong coffee (plus 2 more Tablespoons for the glaze). I used the Golden Caramel Blend, but any of these other blends (House Blend, Creme Brûlée) would work well in this. And just a little note–as these scones were baking, they were looking a little puffy, which worried me a little when I took them out of the oven. But as they cooled, they settled down nicely. So don’t be alarmed if you notice some puffiness when you take them out of the oven!
CHOCOLATE CHIP COFFEE TOFFEE SCONES by NancyC
Makes 8 scones
- 2 1/4 cups all-purpose unbleached flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup toffee bits
- 1/2 cup plain or vanilla Greek yogurt
- 1/4 cup very strong coffee, cooled (you’ll also need 2 more Tablespoons for the Coffee Glaze-see below)
- 1 large egg
- 1 1/2 cups powdered sugar
- 2 Tablespoons very strong coffee, cooled
- 1/2 Tablespoon Half & Half (light cream)
- Additional mini chocolate chips and toffee bits for sprinkling on top
Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
In medium-size bowl, mix flour, sugar, baking powder, baking soda, and salt. Use pastry cutter to blend butter into flour mixture; mixture will be crumbly . Stir in mini chocolate chips and toffee bits.
In small bowl, mix plain Greek yogurt, coffee, and egg until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).
Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 400˚F on your center oven rack for 17-18 minutes, until golden. Note: If you bake these less than 17 minutes, your scones may be under-baked in the middle. Also, the scones may look a little puffy, but they will settle down as they cool.
Cool scones for about 20 minutes (or you can cool them completely), then top with the Coffee Glaze.
To make glaze, put powdered sugar in a small bowl, then add the coffee and Half & Half (light cream) and stir until ingredients are well blended. Drizzle over cooled scones-you can drizzle as little or as much as you like (you’ll probably have some extra glaze left over). Then lightly sprinkle some additional mini chocolate chips and toffee bits over the glaze. Let glaze set, then cut into wedges where scored, and serve.
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I’m not a heavy coffee drinker but there’s something comforting about a hot cup of coffee on a cold morning. And we’ve had very cold mornings this week, so I’ve been drinking more coffee than usual! Most of the time, I just drink my coffee with cream, but it’s a nice change to have this Vanilla Spice Coffee every now and then. It’s not a super-sweet coffee drink, so if you prefer it sweeter you can add more sugar. The vanilla-cinnamon-nutmeg flavors are great together and if you add some whipped cream on top, you just may feel like you’re at your favorite coffeehouse! 🙂
VANILLA SPICE COFFEE by NancyC, adapted from Gooseberry Patch
Makes 2 servings
- 1/2 cup milk
- 1/4 cup light cream (Half & Half)
- 1 1/2 Tablespoons sugar (or a little more, to taste)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups (12 ounces) of hot, strong brewed coffee
- 1 teaspoon pure vanilla extract
- Whipped cream and ground cinnamon for garnish
Combine milk, light cream, sugar, cinnamon, and nutmeg in a saucepan and stir well. Cook over medium heat for 2 minutes, or until sugar dissolves (or you can heat in the microwave, in a medium size microwave-safe bowl with a lip, for 45 to 60 seconds). Remove from heat and stir in hot coffee and vanilla (you can taste it at this point and if you’d like it sweeter, add more sugar). Pour into coffee mugs; garnish with whipped cream and a light sprinkling of ground cinnamon, and serve.
You may notice that the cinnamon and nutmeg won’t totally dissolve in the coffee as you’re making this, but that’s okay–just blend it as well as you can. I think the whipped cream topping with the additional sprinkle of cinnamon really makes this special–and you can use light whipped cream if you’re watching calories.
What’s your favorite flavored coffee drink? Do you make it yourself or get it from a coffee shop?