These cookies were my first try at using instant pudding mix in a cookie. I’ve heard that adding pudding mix to cookie dough keeps the cookies soft, but I wasn’t crazy about the idea of adding pudding mix with artificial flavors, dyes, and other things. 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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