Category Archives: Recipes

Recipe: Chocolate Espresso Cake

If you’ve been reading this blog for awhile, you’ll probably sense the theme that we dig the delicious combination of chocolate and coffee. So this latest recipe is another in a long line of cakes that incorporate fresh espresso into the mix. Enjoy!

Ingredients

  • 6 ounces (180g) fine dark chocolate, chopped
  • a small espresso (about 3 tablespoons very strong coffee)
  • 10 tablespoons butter, diced
  • 5 eggs, separated
  • ¾ cup golden caster sugar
  • 1 tbsp. cocoa powder
  • ¾ cup all-purpose flour

Directions
Line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place.

Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. As soon as it starts to soften, add the coffee and leave it for two or three minutes. Stir very gently, then when the chocolate has melted add the butter. Stir until it has melted.

Meanwhile, beat the egg whites with an electric mixer till stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. Lastly sift in the flour and cocoa mixture.

Stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. It should feel light and wobbly. do not overmix – just enough to fold in the flour. Scoop into the lined pan and bake in an oven preheated to 350ºF for thirty-five minutes. Leave to cool in its pan, then turn out.

Recipe Source: Almerimarlife

The Grind – May 2009

The May issue of our monthly newsletter, The Grind, has hit the bricks! Including the Turkish Dee-Lite recipe, our process for making excellent french press coffee, tips on how to brew a strong shot in a superautomatic espresso machine and a directory of all the recent YouTube videos we’ve done over the last month, May’s news is a sweet little compendium of a lot of the content we’ve shared with you here.

But what you won’t find here is The Grind Special — this month: $10 off the Hourglass Cold Brew Coffee Maker! Get this special and all future specials by signing up.

Recipe: Diva Tofu-Chino Parfaits

We all try to cut caloric corners every now and again, and this dessert has the potential to deliver on the flavor without taking a toll at our waistline!

Diva Tofu-Chino Parfaits
vegan, makes 4-8 servings, depending on cup serving size.

Cinnamon Vanilla Mousse

  • 1 box vegan vanilla pudding mix
  • 1/4 cup organic evaporated cane juice sugar
  • 1 3/4 cups soy milk
  • 8 oz. firm tofu (1/2 pack of tofu)
  • 2 Tbsp Veganaise
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 Tbsp Arrowroot Powder (my substitute for cornstarch)

Spicy Chocolate Mousse

  • 1 box chocolate pudding mix
  • 1 1/2 cups soy milk
  • 8 oz. firm tofu (1/2 pack of tofu)
  • 2 Tbsp tofu
  • 1 Tbsp Veganaise
  • 4 Tbsp sweetened high quality cocoa
  • 1 tsp vanilla extract
  • 1 tsp cayenne
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 Tbsp Arrowroot Powder (my substitute for cornstarch)

(for a richer chocolate flavor melt 1/2 cup of vegan chocolate chips into the pan when heating pudding mixture)

Other:

  • 2 shots espresso
  • 1/2 cup crushed almonds
  • 1 cup crushed organic graham crackers or vanilla cookies


Equipment: blender, lidded pan, cappuccino or parfait serving cups.

To make:

  1. Add add vanilla ingredients, except tofu to a blender.
  2. Blend until smooth.
  3. Add in tofu and blend again until smooth.
  4. Add blender contents to pan.
  5. Turn stove on med-high.
  6. Stir constantly until mixture begins to bubble.
  7. Continue heating on medium and stirring until mixture thickens a bit and large bubbles break through.
  8. Heat can be turned to medium-low if you are worried about burning the pudding.
  9. When pudding has thickened, remove from heat and pour back into blender.
  10. Re-blend until smooth.
  11. Be
    careful, make sure to vent blender and a heated blender can easily
    build up pressure to explode. Be careful. Never point blender towards
    face.
  12. Repeat entire process with chocolate pudding.
  13. Set puddings aside, but no need to refrigerate yet. A thin, still-warm pour will be better for presentation anyways.
  14. Prepare 2 shots of espresso.
  15. Crush the almonds and crust crackers.

Assembly of cups:

  1. Fill serving cups with a 1/2 inch layer of ‘crust’. (crushed cookie or cracker.)
  2. Pour in a nice layer of chocolate pudding.
  3. Add a thin layer of almonds.
  4. Add 1 Tbsp of espresso to each cup. Use more or less depending on your tastes.
  5. You can even substitute de-caf, coffee or chai tea instead of espresso.
  6. Add a layer of vanilla pudding.
  7. You can add more chocolate than vanilla or more
    vanilla than chocolate. Or equal amounts of both. It looks more like a
    cappuccino if you use more vanilla as top layer.
  8. pouring the pudding while it is still warm will allow for a more even line-pretty presentation. Cooled pudding can clump more.
  9. The top garnish layer is a sprinkle of cinnamon and a tsp of espresso. A few almonds also looks nice. You can garnish with whatever filling you decide to use.

Filling
subs: If you don’t eat nuts, or would like a different center layer,
try these: peanut butter, dried blueberries, fresh fruit, goji berries,
more crushed crackers/cookies, soy cream, sponge cake, pan fried
bananas, another type of crushed nut.

Notes: Chill cups until firm before serving. Adding
more tofu will make a thicker, milder pudding. I actually like this
with a bit more tofu-the thicker the better to my taste.If you do not have Veganaise, you can sub with a Tbsp of white or apple cider vinegar.

Recipe: Turkish Dee-Lite

Inspired by reading about the preparation and practice around Turkish coffee, we decided to take a stab at creating a drink that incorporated the flavor of the traditional pairing of Turkish Delight. This is definitely an exotic flavor — one that the crew here found surprisingly tasty!

Ingredients

Directions
Combine the syrups in the bottom of a warmed mug. Add espresso and mix thoroughly. Top off with hot water to taste.

Recipe: Espresso Truffles (Dairy Free)

We’ve never made truffles — or any candy, for that matter — but this recipe looks quite tasty and not too complex. Even better, we’ve been looking for ways to cut down on the dairy intake lately, so this is a yummy option without all the unmentionable side affects! Makes about 30 truffles.


Ingredients

  • 10 ounces very dark good quality dairy-free chocolate, chopp
  • 2 T. dairy-free soy margarine, preferably a “stick” variety
  • 1 T. maple syrup
  • 1/3 cup full-fat coconut milk or dairy-free soy half-n-half
  • 3 T. espresso
  • 2 cups (12 ounces) semi-sweet dark chocolate chips
  • 1/2 cup cocoa powder, for dusting

Directions

  1. Line a baking sheet with parchment paper and set aside. In a heatproof
    bowl, preferably stainless steel, set over a pan (but not touching)
    several inches of boiling water, heat the chocolate and dairy-free soy
    margarine, stirring occasionally, until the chocolate is completely
    melted. Set aside.
  2. In a small saucepan over medium high heat, combine the coconut
    milk and maple syrup, stirring until combined. Heat until steam just
    begins to rise from the surface of the coconut milk, but do not boil.
    Pour the hot coconut milk mixture over the melted chocolate mixture,
    and let stand, unstirred, for 3 minutes. Starting in the middle of the
    bowl and working your way to the edges, gently stir until the mixture
    is smooth and silky. Add the espresso to the mixture, stirring until
    combined.
  3. Transfer the bowl to the refrigerator, uncovered, for 45 minutes,
    removing the bowl from the refrigerator and stirring well every 15
    minutes. After the last stirring (at the 45-minute-mark), place the
    bowl back in the refrigerator for 5 minutes more.
  4. Using a melon baller or spoon, scoop the chocolate onto the
    prepared baking sheet. Place the baking sheet in the refrigerator for
    20 minutes.
  5. Using your hands, roll the chocolate balls quickly to smooth
    (they will get very messy quickly, so I prefer to wear disposable
    gloves, which also help to keep the chocolate colder.) Return the pan
    to the refrigerator for 15 minutes more.
  6. Meanwhile, place the chocolate chips in a stainless steel bowl
    set over a pan of boiling water. Stirring occasionally, heat until the
    chocolate is completely melted and about 90 degrees F, using a candy
    thermometer if available. Place the cocoa powder in a small bowl. Using
    two forks, drop one of the chocolate balls into the melted chocolate,
    and, working quickly, coat the ball with the melted chocolate, shaking
    of the excess and placing it immediately in the cocoa powder, turning
    to coat. Using a clean spoon or two clean forks, place the dusted
    truffle on the lined baking sheet, and repeat until all of the truffles
    are coated.
  7. Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.

Recipe: Coffee & Cardamom White Chocolate Biscotti

This recipe sounds absolutely delicious! The creator states they’re a little on the cardamom-side, so if you dig that, you’re going to love these — and they taste great dipped in coffee. This recipe yields about 50 small cookies.

Ingredients

  • 2 eggs
  • 200 g sugar
  • 1 tbsp cardamom, freshly ground in a mortar and pestle
  • 1 tbsp ground espresso beans
  • 1 tsp salt
  • 4-500 ml flour, spelt is fine if you’ve got it or use regular all-purpose
  • 1 tsp baking powder
  • 100 g white chocolate, coarsely chopped

Directions
Heat the oven to 180C/355F. Mix the eggs, sugar, cardamom, coffee and salt. Add 300 ml of flour, and the baking powder. Add the chocolate. Gradually add more flour if the dough is too sticky to handle – don’t use so much
that it gets crumbly, but it needs to be firm enough to be shaped.

Form ropes, about 2-3 cm, and place on a lined baking sheet.

Bake at 180C/355F for about 20 minutes. Remove the sheet, and when the ropes are cool enough to handle, cut them diagonally into biscotti and place them back in the oven at 100C/210F for about 20-25 minutes to dry out.

Recipe: Meyer Lemon Pie with Chocolate Espresso Ganache

We love lemon curd but don’t really love meringue; there is a strange hollowness to the flavor that we’ve never been able to truly embrace. Whilst poking around for a yummy lemon pie recipe sans meringue, we ran across this gem that not only banishes the meringue from the picture, it includes espresso! A perfect fit for our favorite coffee related blog.

The recipe is broken down into four components:

  • Pie Crust
  • Espresso Chocolate Ganache
  • Meyer Lemon Curd
  • Candied Meyer Lemon Slices

And you can read about the full process of developing the pie here. Enjoy!

Recipe: Black Irish Latte

“I’m black and I’m proud!” declared Jimmy Rabbitte in the 1991 film The Commitments — drawing a parallel between James Brown’s seminal song and the plight of the so-called ‘black Irish’. On this day chock full o’ Irish goodness, add a little bit of funk to your luck by whipping up this tasty cocktail.

Ingredients

  • 1/2 oz. Espresso
  • 1/4 oz. Monin Blackberry Syrup
  • 1/2 oz. Raspberry Liqueur
  • 1 oz. Irish Whiskey
  • 5 oz. Half and Half
  • Ice

Directions
Combine all in a spindle mixer and mix until cold & foamy. Pour into a pint glass and top with whipped cream and cinnamon (to taste).

Recipe: Poolside Sangria

We don’t know about you, but after months of on-and-off snow storms and icy winds belting our neck of the woods, we’re more than ready for a little faux-summer. What better way to channel the warm summer months than into your wine glass?

Ingredients
1/4 oz. Strawberry Monin Syrup
1 oz. Coconut Monin Syrup
4 oz. White Zinfandel wine
3/4 oz. Ruby Red Grapefruit Juice
1 oz. Sweet & Sour Mix
Lemon-Lime Soda to taste
Ice
Fresh Strawberry (optional garnish)

Directions
Pour white zinfandel, Monin Coconut, Monin Strawberry, ruby red grapefruit juice and sweet & sour mix into a mixing tin. Spindle mix for a two count. Pour over ice. Top with lemon-lime soda and garnish with a strawberry.

Recipe: Chocolate Espresso Pudding Cupcakes with Caramel Milk Foam

The writer of one of our favorite experimental cooking websites, Dog Hill Kitchen, engaged in the Iron Cupcake competition for March, which had coffee as the essential ingredient. The result looked and sounded so delicious, we just had to pass it along to you.
Batter:

  • 4 tablespoons all-purpose flour
  • 3 tablespoons +1 teaspoon sugar
  • 4 teaspoons cocoa powder
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • 3 tablespoons milk (Silk DHA Enhanced soy for us)
  • 1 tablespoon neutral oil
  • 1/2 teaspoon vanilla extract

Topping:

  • 3 tablespoons + 1 teaspoon brown sugar
  • 4 teaspoons cocoa powder
  • 4 teaspoons mini chocolate chips (Enjoy Life chips is my choice)
  • 6 tablespoons hot espresso
  1. Preheat your oven to 350 degrees F.
  2. Stir together the dry ingredients for the batter (the flour, sugar, cocoa, baking powder, and salt).
  3. Add the milk, oil and vanilla and stir until a smooth batter forms. Spoon equal amounts into 4 oven safe espresso cups or use 4 other oven safe ramekins or mugs.
  4. In a small bowl mix together the dry ingredients for the topping (the brown sugar, cocoa, and chocolate chips). Spoon equal amounts of this mixture over the tops of the batter filled cups.
  5. Place the cups on a baking sheet lined with aluminum foil.
  6. Pour over the boiling water mixed with espresso powder or hot espresso. I spooned a tablespoon over each and then repeated with the remaining hot liquid until all was distributed evenly.
  7. Carefully place the baking sheet with cups into the hot oven and bake for 20-25 minutes. The cakes are done when the tops are puffed and set but you should be able to tell that there is pudding settled on the bottom.
  8. Remove the cups from the oven and cool slightly. Serve warm topped with caramel milk foam, whipped cream, ice cream or eat as is. You could foam some milk using a milk frother like this one.

Caramel Milk Foam
Based on tips from Garrett of Garrett’s Table. Thanks Garrett!
Makes a little over 1 cup of foam

  • 2 grams Versawhip 600K (soy protein powder purchased from Willpowder)
  • 40 grams of soy milk
  • 50 grams caramel syrup (I used syrup from this recipe)
  1. Whisk together the Versawhip and soy milk together until soft peaks form.
  2. Drizzle in the caramel syrup and continue whisking until all the syrup is incorporated and the foam is light and frothy.
  3. Spoon over the cupcakes and serve immediately.