All posts tagged Coffee

Cappuccino Popsicles

Well, I figured I should at least finish out the week with one last popsicle.  We ate all the cookies and cream pops, I made the root beer float pops at my mom’s, so we were out of popsicles and I needed to remedy this situation.  I never even knew I liked popsicles so much.  Well, maybe because the ones I grew up on were those double stick pops in banana, plain root beer, or blue raspberry.  And while those were good when I was a kid, they aren’t so much now.  Not with popsicles like these anyways.

I decided to make cappuccino pops for my husband and I.  With 3 kids and work and all the stuff that goes with them, we can always use the extra caffeine.  We keep lots of K-cups in the house because when we need coffee, we need it now! :D   So, I brewed 2 Black Magic K-cups on the 8 oz setting to get the volume of coffee needed for this recipe.   You then add some whole milk to the coffee and sweeten it with superfine sugar.  The coffee mixture is then poured into the molds.  But, wait a second. What’s cappuccino without the froth?  So, you whip up and sweeten some whipped cream to top each pop before freezing.  What you end up with is the perfect frozen pick-me-up.  I don’t know about you, but I could always use one.

Cappuccino popsicles

Yield:  6-8 pops

1 3/4 cups (14 fl oz/430mL) strongly brewed coffee  I used Green Mountain Black Magic- I brewed 2 K-cups on the 8oz setting and I had a bit left over

1/3 cup (3 fl oz/80mL) whole milk

1/4 cup (2 oz/60 g) superfine sugar

1/4 cup (2 fl oz/60mL) heavy cream

1 tsp confectioners’ sugar

In a 4 cup measure with a pour spout, combine the coffee, milk, and superfine sugar.  Stir until the sugar has completely dissolved.  Set aside.  In a bowl, combine the cream and confectioners’ sugar.  Using a whisk, beat until the cream forms soft peaks.  It takes awhile by hand. Set aside.

If using conventional ice pop molds, divide the coffee mixture among the molds, then spoon a dollop of the whipped cream into each mold.  Cover and freeze until solid, at least 4 hours or up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours.

If using an instant pop maker (Zoku) follow the manufacturers’ instructions, layering in the same way.

For mocha pops:  Whisk 2 Tbsp sweetened hot cocoa mix into the coffee mixture when adding the sugar.

You can dust the top with cinnamon or nutmeg if you would like.

Source:  Ice Pops:  Recipes for Fresh and Flavorful Frozen Treats

Note:  I have found the “froth” to taste the best the day the pops are made.

10 Comments
by Just Baked on July 13, 2012  •  Permalink
Posted in Pops
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Posted by Just Baked on July 13, 2012

http://justbakedbyme.wordpress.com/2012/07/13/cappuccino-popsicles/

Coffee-Chocolate Chip Blondies

My husband doesn’t eat much chocolate.  But, for some reason he is okay with chocolate if it is in the form of chocolate chip cookies and blondies.  Now, the rest of us love chocolate, so we look for desserts where we can sneak it in!  :D   I was looking through You Made That Dessert? Create Fabulous Treats, Even If You Can Barely Boil Water and I saw this recipe for Coffee Chocolate Chip Blondies.  I figured adding a hefty amount of espresso powder to the batter could only make blondies better.   I was so right.   So you get soft and chewy blondies with an added bonus of a nice coffee kick.  And, on most days, I so need that. :D   But, if you aren’t a big coffee fan, you can just omit it, creating a great base for a bunch of different mix ins.  As you can gather by the title of this book, they are super easy to make.  No special equipment required.  Nope,  just a whisk and spatula.  So, if you have a hankering for a blondie, as I do from time to time, but want a change from same old, please give this recipe a try.  My kids loved them, so I know you won’t be disappointed.

Coffee Chocolate Chip Blondies

11/2 cups (6.4 ounces) all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter

11/4 cups (10.5 oz) packed dark brown sugar

2 large eggs, at room temperature

2 tablespoons instant espresso powder

1 tablespoon vanilla extract

1 cup chopped walnuts   I omitted 

11/4 cup semisweet chocolate chips

Preheat the oven to 350F. Line a 13 x 9 inch baking pan with foil leaving a 2 inch overhang on both sides; lightly mist the foil with cooking spray.
In a small bowl, combine the flour, baking powder and salt; stir with a fork to mix. In a saucepan, warm the butter and brown sugar on low heat, stirring with flexible spatula until the butter has melted and butter and sugar are well combined.
Pour the butter-sugar mixture into a large bowl and let it cool for about 5 minutes. (test the temperature with your finger- it should feel warm but not hot)  Meanwhile, lightly beat the eggs lightly in a small bowl with a whisk, just to mix the yolks and whites. In a small bowl, dissolve the instant espresso with vanilla.
When the butter-sugar mixture has cooled; beat in the eggs with the whisk, then beat in the espresso-vanilla mixture. Add the flour mixture and stir with a flexible spatula or a wooden spoon. Scrape down the bottom of the bowl to ensure all the dry ingredients are mixed in. Stir in chopped nuts (if using) and chocolate chips.
Scrape the batter into the baking pan and spread it evenly with a flexible spatula. Bake for 25 – 30 minutes until just golden brown and set in the center. Start checking at 20 minutes. Transfer the pan to a wire rack and let to cool. Let it cool completely.
For the neatest cut, place the pan in the refrigerator for 20 minutes before slicing. To slice use the overhang foil to remove the blondies and place on a large cutting board. Use a chef’s knife and cut into 24 pieces, wiping off knife between cuts, then carefully remove foil.
7 Comments
by Just Baked on March 16, 2012  •  Permalink
Posted in Bars
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Posted by Just Baked on March 16, 2012

http://justbakedbyme.wordpress.com/2012/03/16/coffee-chocolate-chip-blondies/

Tiramisu Whoopie Pies

My husband has dubbed me the Queen of Whoopie Pies.  I like it.  They are just so cute, and the cake is so soft and the filling is so creamy.  Really, whoopie pies are just delicious. But don’t take my word for it.  If you haven’t had them, you just have to try them!  But, one isn’t enough.  There are so many flavor combinations between mixing and matching cake and filling flavors.  So, please try a few! :D

Now, my husband has been asking me to make tiramisu.   I’ll make it someday, but I just haven’t yet because it isn’t my favorite dessert.  Then I got an idea. I’ll make tiramisu whoopie pies!  I figured the combination of tiramisu flavors in a whoopie pie would please us both. So, I pulled out the book Whoopie Pies and found the perfect recipe.  Basically you marble together my favorite vanilla and chocolate whoopie pie batters to make the cake and then make a filling of mascarpone, espresso and rum.  Sounds pretty amazing right?  They were. My husband loved them.  And, hopefully they will tide him over at least for a little while before he starts asking me to make him tiramisu again!  :D

Tiramisu Whoopie Pies

Yield: 30  4 inch cakes

Marbled whoopie pie cakes:

1 recipe chocolate whoopie pie batter

1 recipe vanilla whoopie pie batter

Position a rack in the center of the oven and preheat the oven to 375.  Line 2 cookie sheets with parchment.

Pour half of the vanilla batter into a large shallow bowl.  Add half of the chocolate batter.  Draw a rubber spatula or large wooden spoon gently through the two batters, swirling them together to get marbling.  DO NOT MIX. Repeat with the remaining batter.

Using an ice cream scoop or 2 Tbsp measuring spoon, drop the swirled batter one scoop at a time onto the prepared sheet, at least 2 inches apart.  Bake one sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently.  Remove from oven and let the cakes cool on the sheets for at least 5 minutes before transferring to a rack to cool completely.

Alternative mini whoopies:  makes about 96 two inch cakes (48 mini pies)
Drop 1 Tablespoon of batter onto the prepared sheet, and repeat, keeping 2 inches apart.  Bake one sheet at a time for 8-10minutes.  Start checking at 7 minutes.  The cakes are done when they spring back when lightly pressed.  Remove from the oven and let cool on the sheets for 5 minutes before transferring them to a rack to cool completely.

Tiramisu Filling:

3 cups powdered sugar

1/2 cup mascarpone cheese, room temperature

4 Tbsp butter, room temperature

1 Tbsp espresso/strong coffee or 1/2 tsp instant espresso powder  You can adjust according to taste.  I upped the espresso powder a bit.

1/2 tsp vanilla extract

1 tsp rum or Marsala (optional)

I added a bit of heavy cream until it was of piping consistency probably about 1.5 Tbsp

Sift the sugar onto a piece of parchment or wax paper.

In the bowl of a standing mixer with the paddle attachment, beat together the mascarpone and the butter.  Add the sifted sugar and beat on low.  Increase the speed to medium and beat until fluffy, 3 minutes.  Add the espresso, vanilla and rum (if using).  Beat  until combined.  I found the filling to be really thick, so I added some heavy cream, a bit at a time until it was of piping consistency.  I put the filling into a Ziploc bag, cut off a corner, and piped it. 

Helpful hints:

  • I would double the filling recipe- no one likes skimpy filling in their whoopie pies!
  • Piping the filling with a Ziploc bag is really easiest and gives a nice smooth finish.
  • When storing, make sure to put wax paper down first and in between each layer to prevent sticking.  I forgot this step, and my pies stuck terribly! :(
  • Let the pies sit out for about 2 hours for the filling to set and the cakes to dry.
  • The authors suggest dusting the edges with cocoa powder.

10 Comments
by Just Baked on March 7, 2012  •  Permalink
Posted in whoopie pies
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Posted by Just Baked on March 7, 2012

http://justbakedbyme.wordpress.com/2012/03/07/tiramisu-whoopie-pies/

Cappuccino Fudge

I don’t make a lot of candy at Christmas, mostly because I prefer baking cookies. But it just doesn’t feel like Christmas without homemade fudge and buckeyes.  Many times fudge recipes require using a candy thermometer.  And while I do own one, I don’t use it much because it can make something simple like fudge a lot more complicated than it has to be.  So, that is why I love this cappuccino fudge recipe I found on Annie’s Eats several years ago. No thermometer required.  Perfect.  The addition of espresso and cinnamon is a nice change from the usual fudge. It is really creamy and in the words of my 4 yo daughter, both amazing and incredible.  I always double the batch, since the original recipe only makes an 8 x 8 pan. That would never be enough for my family. :D   Since it keeps so well in the fridge, I can make it far in advance of Christmas and have it last quite awhile…that is if I can keep my children from eating it all!!

Cappuccino Fudge
Ingredients:

1 (7 oz.) jar marshmallow cream
½ cup sugar
2/3 cup heavy whipping cream
¼ cup butter
1 tsp instant espresso powder
¼ tsp cinnamon
¼ tsp salt
1 (12 oz.) bag semi-sweet chocolate chips

Directions:
Line an 8 x 8 baking pan with aluminum foil with overhang on all four sides; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, espresso powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.

Source: Annie’s Eats

Helpful Hints:

  • This recipe is the original recipe for an 8×8 pan of fudge.  I double all ingredients and  cook it in an 8 quart stock pot, and spread it in an aluminum foil lined 13×9 pan.
  • Make sure you mix the chocolate chips until smooth so no pieces of chocolate remain.
  • I drop the pan on the counter to try to pop any air bubbles before refrigeration.
  • I find the fudge cuts better when cold, but tastes better at room temperature.
6 Comments
by Just Baked on December 7, 2011  •  Permalink
Posted in Candy
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Posted by Just Baked on December 7, 2011

http://justbakedbyme.wordpress.com/2011/12/07/cappuccino-fudge/

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