#SundaySupper: Recipes with Coffee

Over Labor Day weekend we traveled to Northern California, Santa Cruz to be exact, to celebrate my cousin’s wedding.

The wedding was one we will never forget. They got married standing underneath exquisite Redwoods with the sun peaking through the massive trees.

To reach the ceremony site, we hopped aboard a narrow gauge train and traveled uphill for about 25 minutes. Following the beautiful exchange of vows we climbed back on the train to return to the reception location. The entire experience was simply breathtaking.

To say my train obsessed toddler was in heaven is an understatement!

felton-wedding

We spent the long weekend in Santa Cruz with my parents and uncle at a vacation rental home on the water. We enjoyed exploring the area and discovering the differences between that beach city and the one we’re living in now.

Chocolate Chip Mocha Smoothie for #SundaySupper from Sew You Think You Can Cook (1)Because we staying in a “hotel house,” as we described it to my toddler, I had the luxury of being able to cook! I made Chicken Chorizo Meatballs (a variation of this recipe) for the rehearsal party at my aunt’s “hotel house,” a beautiful cheese platter for dinner one night, and coffee smoothies to accompany some local pastries for breakfast one morning!

I was counting on making my recipe for this week’s Sunday Supper over the wedding weekend so I packed my chocolate chips and chocolate sauce. Doesn’t everyone travel with chocolate chips in tow?!

Thankfully the vacation home had a blender! I hadn’t considered that I may not have one before hitting the grocery store to pick up yogurt and whipped cream.

This smoothie was met with mixed reviews. My dad was not a fan, but sweet coffee drinks are not his thing. My uncle and I enjoyed our glasses, though. That being said, I have some suggestions for changes I’d make next time:

  • The tang from Greek yogurt was a little too much to pair with the coffee, so I’d switch to regular yogurt (or you know, ice cream but then we can’t call it breakfast can we?)
  • To balance out the sweetness level, I’d add a touch of vanilla extract

Chocolate Chip Mocha Smoothie

Ingredients:

  • 1 1/2 C ice
  • 3/4 C vanilla Greek yogurt
  • 3/4 C cooled coffee
  • 1/4 C chocolate chips
  • 1/4 C chocolate syrup

Steps:

  1. Place all ingredients in a blender and blend until smooth. Garnish, if desired, with whipped cream and extra chocolate syrup.

*This recipe is adapted from Jacqui at http://www.dishingdelish.com/chocolate-chip-mocha-breakfast-smoothie/*

Chocolate Chip Mocha Smoothie for #SundaySupper from Sew You Think You Can Cook (2)

Beverages

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Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

SRC: Cappuccino Crinkle Cookies

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Cook with Sara. To say I enjoyed this blog written by a fellow Midwesterner is an understatement. My secret Pinterest board has over 20 recipes on it, from Cherry Bread and Pineapple Sorbet to Creamy Brussels Sprouts Dip and Beef and Asparagus Stir Fry. I couldn’t decide if I wanted breakfast, dinner, a snack, or dessert. Everything looked so good! Not to mention Sara cooks with every day ingredients, making my decision process that much more difficult.

And that’s before I even got through her entire recipe index! While I was perusing Sara’s blog I received a request for cookies. My husband will be graduating with his Masters Degree in Systems Engineering this week! The spouse organization wanted to provide cookies to all of the professors who helped support our husbands. Of course I signed up to help out! But what to bake? I have two separate cookie cookbooks but it seemed like a much better idea to see what Sara had cooking in the blogosphere. I was on the hunt to try and empty out my carton of cocoa powder before the move next week. These Cappuccino Crinkle Cookies were just the ticket! I just had to wait for naptime to bake them and photograph them because there’s no way my toddler needs a chocolate cookie filled with caffeine! But do you know who does need cookies studded with caffeine? Parents and teachers!

This recipe makes approximately 30 cookies.

Cappuccino Crinkle Cookies

Ingredients:

  • 1/3 C butter, at room temperature
  • 1 C brown sugar
  • 2/3 C cocoa powder
  • 1 tbsp espresso powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 egg whites
  • 1/3 C buttermilk
  • 1 1/2 C flour
  • 1/4 – 1/2 C sugar, for rolling

Steps:

  1. In the bowl of  a stand mixer fitted with the paddle attachment, bet the butter until smooth. Mix in the brown sugar, cocoa powder, espresso, baking soda, and cinnamon. Beat until combined.
  2. Add in the egg whites and buttermilk until fully incorporated. Add in the flour until the dough comes together.
  3. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
  4. Preheat oven to 350 degrees F.
  5. Place sugar in a bowl. Drop heaping teaspoons of cookie dough into the sugar. Roll the dough into balls and then roll the balls in the sugar again. Place on an ungreased cookie sheet and bake 8-11 minutes until the edges are firm and the cookies have crackled. Transfer cookies to a cooling rack.

*This recipe is adapted from Sara at http://cookwithsara.blogspot.com/2012/06/cappuccino-crinkles.html*

cappuccino crinkle cookies for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

CIC: Cashews and Coffee

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I can’t believe I am actually posting with the Crazy Ingredient Challenge today! I loved seeing the winning flavor combination of Cashews and Coffee but simply kept forgetting about actually making my dish.

I immediately though of a play on a frappuccino, because you hear coffee you think Starbucks (or at least I do since my best friend is a store manager). I really wasn’t sure how to make that happen and simply pushed it out of my mind. But then I saw a commercial for cashew milk last week and this month’s challenge came screaming back to me. To be that guy in the almond milk commercials, “I don’t know what it tastes like so I don’t want to try it.” It’s not that I don’t want to try it, it’s that I don’t want to be stuck with a half gallon of cashew milk if I don’t like it!

Back to the drawing board and I thought of brownies. I know a lot of people add instant espresso to their chocolate desserts to intensify that chocolate flavor. And I only have a measly two recipes for brownies on this site. It’s a dessert I tend to forget about, but absolutely adore when I have them. These rich, fudgy brownies are studded with salty cashews for a perfect late night craving buster.

Fudgey Cashew Brownies

Ingredients:

  • 7 tbsp butter
  • 8 oz semisweet chocolate chips
  • 1 tsp instant espresso coffee
  • 1/4 tsp salt
  • 3/4 C sugar
  • 1/4 C brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 C flour
  • 1/2 C chopped cashews

Steps:

  1. Preheat oven to 350 degrees F. Line an 8×8 (or 9×9) pan with foil and spray with cooking spray.
  2. Place butter, chocolate, espresso powder, and salt in a large glass bowl over a double boiler. Warm over low heat until butter and chocolate are melted together. Remove from double boiler (and heat).
  3. Mix in the sugars until combined. Mix in the eggs and vanilla until smooth. Stir in the flour until there aren’t any lumps. Fold in the cashews.
  4. Pour batter into prepared baking pan. Bake 22-25 minutes, until the brownies are set. Place pan on a cooling rack. Let brownies cool before cutting.

*This recipe is adapted from Yvonne at http://www.seriouseats.com/recipes/2013/10/one-bowl-espresso-cashew-brownies-recipe.html*

Fudgey Cashew Brownies for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#BundtBakers: Booze

4ae7b-bundtbakerspostThis month #BundtBakers is getting ready or the party season by using alcohol in our cakes and/or icings! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Booze and our happy host is Lauren of From Gate to Plate.

When it comes to alcohol, I like to hide my booze behind sugar and fruit. I am the stereotypical girl who likes her fruity drinks. And I do not drink beer. I’m pretty sensitive and definitely a lightweight so I don’t often find myself with a cocktail in hand. There are few drinks that I find worth it. But what I do love is Kahlua. In hot chocolate, over ice cream, in rootbeer, as a float. And now, in cake!

It was a no-brainier for me to select Kahlua as my booze choice. And this cake is strong! I was going to use Kahlua instead of milk in my buttercream but after tasting the crumbs of the cake the extra booze simply wasn’t necessary. What I love about this cake, other than the flavor, is the texture. When I picked it up I thought it was going to be too heavy and dense, but it’s not, it actually reminded me of brownies! Brownies with Kahlua! Topping the cake with vanilla buttercream is the perfect compliment and balances the booze well.

Chocolate Kahlua Bundt Cake

Ingredients:

  • 2 eggs
  • 1/2 C vegetable oil
  • 1 1/2 tsp vanilla extract
  • 3/4 C Kahlua
  • 3/4 C milk
  • 2 C sugar
  • 2 C flour
  • 1/2 C cocoa powder
  • 1 tsp salt
  • 1 1/4 tsp baking powder

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer combine the eggs, oil, vanilla, Kahlua, milk, and sugar.
  3. In a bowl whisk together the flour, cocoa powder, salt, and baking powder.
  4. Add dry ingredients to the stand mixer in two batches, mixing until combined after each addition.
  5. Pour cake batter into a greased bundt pan.
  6. Bake 60 – 70 minutes, until a knife comes out cleanly.
  7. Allow cake to cool completely before topping with vanilla buttercream frosting.

*This recipe is adapted from Elizabeth at http://www.thecollegiatebaker.com/2012/12/chocolate-kahlua-cake-with-white.html?m=1*

Chocolate Kahlua Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro

Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

Limoncello Bundt Cake by Natalia at Principiando en la Cocina

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Rum Raisin Apple Bundt by Maleka at La Luna en Dulce

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Graveyard Cupcakes

The ghost theme continues with this super fun and adorable dessert.

I was originally planning on making another spin on S’more Brownies using ghost marshmallow peeps but during my trip to Joann’s for the ghost cookie cutterI used in Monday’s post my eyes fell upon these adorable ghost icing decorationsand I couldn’t resist! A change in plans was made and a discussion with Kate was in order. With her creative genius she suggested I do chocolate cupcakes with green icing and having these ghosts be coming back from the grave. I continued to follow her instruction and dipped Milano cookies in chocolate to create headstones.

I decided on a chocolate coffee cupcake for the base. My husband forgot his coffee on the counter one morning and I had the ambitious idea to save it, thinking I’d do something with cold coffee. These ideas are usually met with a lack of time or imagination, or even completely abandoned and everything I save with the intentions to do something awesome make their way to a dark corner of the refrigerator to die. But not this time! This time I found a use for that coffee! And because I did a coffee cupcake, I decided to use coffee creamer in the icing instead of milk. And my idea worked! Vanilla buttercream is my least favorite of the buttercreams and I didn’t think I’d be able to dye chocolate buttercream green very effectively. Using the Italian Sweet Cream flavor coffee creamer I had on stock for my mother-in-law made this frosting perfectly sweet and it complimented the cupcakes beautifully – making for an addicting chocolate cupcake. And I don’t say that about cake very often!

Chocolate Coffee Cupcakes with Coffee Creamer Frosting

Ingredients for cupcakes:

  • 1 stick butter, softened
  • 1 C sugar
  • 2 eggs
  • 1 3/4 C flour
  • 1/4 C cocoa powder
  • 2 tsp baking powder
  • 1 C cold coffee

Ingredients for decorating:

  • 2/3 C chocolate chips
  • 12 Milano cookies
  • 12 ghost icing decorations
  • 2 sticks butter, softened
  • 3 C powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp liquid coffee creamer
  • green food coloring

Steps:

  1. Preheat oven to 350 degrees F. Line cupcake tins with 16 cupcake liners. Note: there are only decorations for 12 cupcakes, the other 4 are bonus for the cook!
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time. Mix in vanilla.
  3. In a large bowl whisk together flour, cocoa powder, and baking powder. If you’re using unsalted butter, add a pinch of salt.
  4. Add 1/3 of the dry ingredients to the butter and mix until combined. Add 1/2 of the coffee and mix until combined. Repeat with another 1/3 of the dry ingredients, the last of the coffee, and ending with the remaining 1/3 of the flour mixture.
  5. Fill cupcake tins and bake 20 minutes, or until a toothpick comes out cleanly. Allow to cool.
  6. Over a double boiler, melt the chocolate chips. Dip the Milano cookies in the chocolate and let set on a piece of parchment paper.
  7. Make frosting: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla and creamer. Add up to another tablespoon of creamer if needed. Mix in food coloring until desired color is achieved. Note: Depending on how you ice your cupcakes, there will be leftover frosting.
  8. Cut a cat’s eye slit into the cupcakes and place the chocolate covered cookies into the cupcakes.
  9. Ice the cupcakes. Decorate with the ghosts.

*This recipe is adapted from Roxana at http://roxanashomebaking.com/chocolate-coffee-cupcakes-with-coffee-buttercream-frosting-recipe/ *

Chocoalte Coffee Cupcakes with Coffee Creamer Frosting

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Pumpkin Spice Latte

Pumpkin Spice Latte ecardI would be willing to bet that Starbucks’ earnings increase in the fall. With pumpkin spice lattes and pumpkin Frappuccinos on the menu, everyone gets the craving for fancy coffee beverages. (My personal favorite is the Gingerbread Latte)

But with fame comes imitation, and there are countless Pumpkin Latte recipes floating around the internet. I settled on this version because I had everything on hand!

I whipped up some heavy cream with a little bit of powdered sugar to present a gourmet mugful of PSL.

Pumpkin Spice Latte

Ingredients:

  • 1 C milk
  • 1 tbsp pumpkin puree
  • 1 tbsp sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice
  • 1/2 C brewed coffee

Steps:

  1. Heat milk, pumpkin, and sugar until hot but not boiling.
  2. Remove milk from heat and add in vanilla, pumpkin pie spice, and coffee.
  3. Top with whipped cream and pumpkin pie spice. (Optional)

*This recipe is modified from Joanne at http://www.inspiredtaste.net/8419/pumpkin-spice-latte-at-home-recipe/*

PSL

Coffee Ice Cream

I’m not really much of a coffee drinker. I do not rely on it to get me moving in the morning, and I’ve done my best to not become addicted. So far, so good.

Coffee ice cream is one of my favorite flavors and I’ve been wanting to try making my own for quite some time now. And then we went to Hawaii, and we came back with a lot of Kona Coffee. I just knew I had to make my ice cream with the world’s best coffee.

But I had to wait. I had to wait until Stuart finished “this crap coffee so I can open the good stuff.” But it finally happened, that “crap coffee” was gone and a perfect bag of Onouli coffee grounds was opened.

This recipe does require the use of an ice cream maker. I borrowed my friend’s KitchenAid attachment. So… if you want to see more ice cream recipes on Sew You Think You Can Cook feel free to send one my way! 😉

When it came time to strain the custard I ran into a slight problem. Without a cheese cloth I thought I’d use a coffee filter, but the custard was just too thick. So I just went with a mesh strainer. It was able to catch most of the coffee grounds, but not all of them so there are flecks of coffee deliciousness throughout the ice cream. As coffee grounds are edible, I left them in my frozen treat; they provide a little texture to each bite. Stuart really enjoyed the addition of the coffee grounds. If you don’t want the texture, I might suggest straining the custard before letting to cool completely in the fridge. I don’t know if that would help, but my engineering brain thinks it would.

Coffee Ice Cream

Ingredients:

  • 1 1/2 C whole milk
  • 1 1/2 C heavy cream
  • 3/4 C sugar, divided
  • 1/2 C coffee grounds
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 4 large egg yolks

Steps:

  1. In a saucepan over medium heat combine the milk, cream, coffee, 1/2 C sugar, salt, and vanilla. Heat, stirring occasionally, to 175 degrees.
  2. Meanwhile, whisk together the egg yolks and remaining 1/4 C sugar.
  3. Temper the egg yolks by whisking in 1/4 C of the hot milk mixture. Add 1/4 C at a time until you’ve added 1 C of cream. Continuously whisking. You can now pour the yolks into the milk mixture. Whisk until the custard reaches 185 degrees, without bubbling.
  4. Set a bowl over top a larger bowl of ice water. Pour the custard into the iced bowl. Allow to cool for 10 minutes, stirring occasionally.
  5. Cover custard and put in the refrigerator for 4-24 hours.
  6. Strain the cooled custard through a cheesecloth to remove the coffee grounds.
  7. Follow your ice cream maker’s instructions to churn the custard into a beautiful homemade ice cream.

*This recipe was adapted from Christina at http://sweetpeaskitchen.com/2013/05/mocha-chip-ice-cream/*

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