Kaylie
Cooking with Kaylie: Mocha Brownie in a Mug
You’ve probably all heard of the ‘cake in a mug’ trend going around. And, if you haven’t, you should really get in on this action.
Naturally, when I saw a brownie in a mug recipe, my brain replaced the word ‘water’ with ‘espresso’ and I was instantly in love! So, without further ado, I bring to you a gooey, chocolatey, espresso brownie in a mug!
Ingredients
- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons cocoa powder
- Pinch of salt
- 2 tablespoons vegetable oil
- 1 shot espresso (I used Lavazza Super Crema from my Xelsis)
- Mug (My Bodum Bistro Latte Cup worked perfectly for the job!)
Directions
- Stir the flour, sugar, cocoa powder and salt into the mug.
- Add the oil and water to the dry ingredients.
- Mix thoroughly, being sure to eliminate any lumps of dry ingredients.
- Microwave for 1-1.5 minutes, until the brownie is only slightly moist in the center.
- Let sit for a few minutes before eating, as it will be very hot.
That’s right, my friends. You just made a mocha brownie and only dirtied one dish (unless you count a spoon as a dish but, let’s be honest, spoons are so small that they shouldn’t count!). You’re welcome!
Cooking with Kaylie: Espresso Marshmallows
I should start by telling you something: I am not a successful candy maker. Seriously, every candy-like venture, outside of divinity, has ended in a questionably edible product. While I’m not sure many people consider marshmallows to be candy, it does require a candy thermometer. So, I’m sure you can appreciate the ease of this recipe if it turned out perfectly, even with my occasional inattentiveness.
Speaking of which, keep an eye on the sugar mixture as it cooks. If you don’t, you may walk in to see that it is boiling over and be left with burnt sugar all over your nice glass stovetop. I mean, I’m not necessarily saying that this happened to me, but pay attention…
Ingredients
- 3 packages of unflavored gelatin
- 1/2 cup very cold water
- 1/2 cup espresso (roughly 2 shots)
- Ice
- 1 1/2 cups white sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
Directions
- Empty the gelatin and 1/2 cup cold water into the bowl of your stand mixer and stir gently. Let sit while it blooms.
- Brew the 2 shots and add ice. Let sit for a few minutes to cool, then fish out the remaining ice with a spoon.
- In a pan, mix together the iced espresso, white sugar, corn syrup, salt, and vanilla. Set to medium heat and place a lid on the pot. Bring to a boil.
- Remove the lid and, using a candy thermometer, let boil until it reaches 240 degrees F.
- When the sugar mixture reaches temperature, remove from heat immediately and carefully pour it into the gelatin.
- Start your mixer at slow speed and work up to a very high speed. This will mix for 8-10 minutes, growing substantially in size as it whisks.
- Meanwhile, whisk together the powdered sugar and corn starch.
- Line a square pan with plastic wrap and spray lightly with cooking spray. Sprinkle the powdered sugar mixture over the plastic wrap, ensuring that every spot that will be touched by marshmallow is coated.
- Once the marshmallow mixture has grown to double or triple its original size and stops growing (8-10 minutes from start of mixing), pour the mixture into the prepared pan.
- Smooth the top as best you can and sprinkle the powdered sugar mixture over the top. Place another piece of plastic wrap over it and let it sit for 6 hours, or overnight.
- Remove the plastic wrap and transfer the marshmallows to a cutting board. Cut the marshmallow block first in half, then cut each half into eighths.
- After cutting, separate the marshmallow pieces or they will stick together. Dip each piece in the powdered sugar mixture, coating the sticky sides. Pat off excess and place in an airtight storage container.
These are very much for the coffee lover in your life. They have a prominent coffee/espresso flavor and practically melt in your mouth!
Cooking with Kaylie: Wafflegato
We’ve all heard of an affogato: Drop a scoop of ice cream in a glass and pull a shot over it. Delicious and refreshing!
However, it has very little to do with combining food and coffee, which is my overarching mission in life. So, what would you say if I told you I recently made a wafflegato?
Your first question might be, ‘What’s a wafflegato?’ Well, it’s basically an affogato with the added amazingness of a Belgian waffle. Mmmm-hmmmm, I went there!
Ingredients
- Vanilla ice cream
- 2 shots of espresso (I used Velton’s Twilight Blend – can’t get enough of that stuff!)
- Monin caramel sauce
- Belgian waffle
Directions
- Place a large scoop of ice cream into a glass (I like the larger Bodum glasses for this, as it gives some room for the waffle!).
- Pull 2 shots directly into the glass, over the ice cream.
- Drizzle with caramel sauce and situate the waffle into the cup.
Now use your waffle to soak up some of that delicious espresso and ice cream mixture.
I’m very proud to say that I’ve finally busted down the stigma surrounding eating ice cream for breakfast. Waffles and espresso somehow make it all okay … in my head, at least!
Cooking with Kaylie: Caramel Apple Muffins
With autumn slowly creeping up on us, we’ve been a bit sluggish around the office. In my mind, there is really only one option to cure us of our fall funk: Eat as many seasonal foods as possible and stay in a food coma until spring rolls around again!
So, the first stop on our way to winter hibernation is the iconic caramel apple…in muffin form!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter, softened to room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups chopped apples
- Monin Caramel Sauce
Directions
- Stir flour, baking powder, baking soda, salt, cinnamon and nutmeg together.
- Beat together butter butter, white sugar, brown sugar and eggs until smooth.
- Mix in vanilla.
- Stir in apples, then stir in the flour mixture.
- Divide mixture between a greased, or lined, 12-cup muffin pan and bake in a 375 degree F oven for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Drizzle with caramel syrup immediately before serving.
The greatest thing about this recipe? It’s technically a muffin, so you can guiltlessly eat them for breakfast!
Cooking with Kaylie: Espresso Float
On my never ending quest to mix espresso into food you might not otherwise add it to, I decided that root beer floats could use a makeover. Enter the Espresso Float. Yeah, I went there!
Ingredients 
- Corn syrup (optional)
- Chocolate sprinkles (optional)
- A scoop of vanilla ice cream
- Shot of espresso (I used Velton’s Twilight Blend)
- 1-ounce of coffee flavored liqueur
- Root beer
Directions
- Dip rim of glass in corn syrup and then into a bowl of sprinkles.
- Add your scoop of vanilla ice cream to the glass.
- Pour the shot of espresso and the coffee liqueur over the ice cream.
- Pour in the root beer, going slowly to prevent the drink from bubbling over.
The ingredients for the coated rim are optional, but I highly encourage you to try it. Seriously, it adds a special touch to the drink and is sure to impress.
Okay, now go enjoy that deliciously caffeinated ice cream beverage!
Cooking with Kaylie: Glazed Chai Muffins
Muffins: The grab-and-go breakfast of champions! They’re slightly sweet and definitely delicious, with just enough carbs to get your day started but not so many that you fall asleep at your desk.
Now, I love pre-packaged muffin mixes with dehydrated fruit just as much as the next gal (have you ever tried those blueberries before mixing in the other ingredients? Yum!), but sometimes you want something different. Something less doped up with sugar and maybe just a tad more sophisticated, am I right?
Enter Glazed Chai Muffins. Oh yeah, breakfast just got awesome!
Ingredients
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cup flour
- 3/4 cup milk
- 1/4 cup Monin Chai Tea Concentrate
- 2 tablespoons butter, melted
- 1 cup powdered sugar, sifted
- 1/2 tablespoon milk
Directions
- Cream together the butter, vegetable oil, white sugar, and brown sugar.
- Add eggs one at a time, beating until smooth.
- Stir in the baking powder, baking soda, salt, and vanilla. Mix well.
- In a small bowl, combine the milk with the Monin Chai Concentrate.
- Alternate stirring the flour and milk/chai into the butter mixture, mixing until fully incorporated.
- Pour mixture into a lined muffin tin and bake at 425 degrees F for 15 minutes or until a toothpick inserted comes out clean.
- After removing the muffins from the oven, prepare your glaze by combining the melted butter, powdered sugar, and milk. Whisk until smooth.
- Dip each muffin top into the glaze and place on a wire rack to cool.
Want to get even fancier? Sprinkle some cinnamon on top immediately after glazing.
Pair this with your morning cup of coffee or shot of espresso and you’re sure to get your day off to the right start!
Cooking with Kaylie: Mocha Granita
It’s summer (sort of), which is the time of year when coffee lovers search for new and creative ways to get their caffeine fix.
Iced coffee? A delicious and trusty standby. Mocha smoothie? A great way to drink coffee and chocolate while still sounding like it’s a healthy option. Coffee-infused popsicles? A tasty alternative, but you need a popsicle mold.
So, I was pondering new ways to meet my summertime coffee intake requirements when I came across a recipe for Mocha Granita, which I modified a bit for espresso rather than French press coffee.
Ingredients
- Espresso (I used Caffe Umbria’s Terra Sana blend)
- 1/2 cup sugar
- 3 tablespoons cocoa powder
Directions
- Brew 3 shots of espresso
- In a baking dish, combine hot espresso shots with sugar, cocoa powder, and 1/2 cup hot water
- Mix until sugar and cocoa powder dissolve
- Place in the freezer
- After 30 minutes, mix with a fork
- Repeat every hour until completely frozen
- Transfer to a glass and enjoy!
This granita is super rich and almost tastes like a frozen coffee brownie. You can’t go wrong with that! Added bonus: Other than the time factor, this recipe takes very little work.
Cooking with Kaylie: Coffee Infused Bourbon BBQ Sauce
It’s still raining in Seattle, but I’ve heard it’s summer in other parts of the country. And what do people do in summer? They barbecue!
Also, there are technically two recipes in this blog post, so it’s your lucky day!
Ingredients
- 1/2 onion, chopped
- 1 tablespoon minced garlic
- 3/4 cup coffee infused bourbon
- 1/2 teaspoon black pepper
- 1/2 tablespoon salt
- 2 cups ketchup
- 1/4 cup tomato paste
- 1/3 cup cider vinegar
- 2 tablespoons liquid smoke
- 1/4 cup Worcestershire sauce
- 1/2 cup packed brown sugar
- 1/3 teaspoon hot pepper sauce
Directions
- In a saucepan, over medium heat, combine onion, garlic and bourbon
- Cook until onion is tender (about 10 minutes)
- Mix in the rest of the ingredients and bring to a boil
- Reduce heat to medium-low and let simmer for 20 minutes
This BBQ sauce is pretty much amazing. Whether you’re using it for ribs or shredded chicken sandwiches, you really can’t go wrong!
If you don’t have coffee infused bourbon lying around your house (and really, who does?), you’ll need to make some. Simply add 1/2 cup whole coffee beans (I used Velton’s Three Ravens Blend Decaf Espresso) to a bottle of bourbon. Let sit 24 hours and then strain out the beans. How easy was that?
Now, go get your barbecue on!
Cooking with Kaylie: Espresso Chocolate Cake Truffles
Last week, I made an insanely decadent dessert to help celebrate a birthday. I mean, how could you go wrong with espresso chocolate cake mixed with espresso chocolate frosting and dipped in chocolate?
Ingredients
- Espresso chocolate cake
- Chocolate frosting
- 1 tablespoon finely ground espresso (I used Caffe Umbria’s Terra Sana Blend)
- Coating chocolate
Directions
- Bake espresso chocolate cake
- Let cake cool for 1 hour, then crumble it into small pieces
- In a separate bowl, combine chocolate frosting with espresso and mix well
- Combine crumbled espresso chocolate cake and espresso chocolate frosting, stirring together until well incorporated
- Using your hands, pick up cake and frosting mixture by the tablespoon and roll into balls
- Place onto a cookie sheet lined with parchment paper and chill in the freezer for 15 minutes or the refrigerator for 1 hour
- When done chilling, melt the coating chocolate in a bowl
- Dip each ball into the chocolate, making sure it is fully coated before placing back on the cookie sheet
You just made cake truffles! While they are quite a bit of work, people thoroughly enjoy them. For example, I was told that this is the best recipe I’ve made so far for Seattle Coffee Gear. Success!
As an added bonus, it is super easy to take shortcuts on this recipe or scale it down. Only want 10 truffles? Then simply make 1/4 of the espresso chocolate cake recipe. Short on time? Buy some chocolate cupcakes at the store and just mix in the ground espresso with the frosting.
Also, don’t skip the freezer/refrigerator step. It’s what keeps them from falling apart as you dip them in the chocolate. Trust me on this one.
Now, what are you waiting for? Go make some awesome cake truffles!
Cooking with Kaylie: Espresso Graham Cracker Cookies
As summer inches closer, so do the cravings for the most delicious of summertime foods: S’mores. So, what’s a girl to do when it isn’t quite campfire weather? Make Espresso Graham Cracker Cookies, of course!
Ingredients
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon ground espresso (I used Velton’s Twilight Blend)
- 1 1/4 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
- Cooking spray
Directions
- Mix butter and sugars on medium speed until light and fluffy
- Mix in egg and vanilla
- Stir together ground espresso, flour, graham cracker crumbs, salt, and baking soda in a separate bowl
- Add the flour mixture to the sugar mixture and stir until well combined
- Stir in the chocolate chips
- Line a cookie sheet with parchment paper and spray with cooking spray
- Drop tablespoons of cookie mixture onto lined cookie sheet, giving each cookie plenty of room to spread out during baking
- Cook at 375 degrees for about 10 minutes, or until lightly browned
- Let cool on cookie sheet for 3-5 minutes, then transfer to a wire rack
You may have noticed a few things, like that these cookies don’t have marshmallows 
(an integral ingredient in s’mores) or that traditional s’mores don’t have espresso in them. All I can say is that 1) everything tastes better when you add espresso and 2) wait until you see Brandi’s beverage on Thursday!
The cookies are pretty delicious and you can’t really go wrong with them. Plus, they’ll hold you over until the weather is nice enough for camping!