No Churn Vietnamese Coffee Ice Cream

This no churn Vietnamese Coffee Ice Cream recipe is a wonderful way to capture iced Vietnamese coffee in an ice cream form! 

Vietnamese coffee is brewed to be super strong, very dark, syrupy, and slightly bitter. It's then combined with sweetened condensed milk and served hot or over ice. 

Walnut Espresso Cake

This walnut espresso cake (Gâteau aux Noix et au Café) is a wonderful combination of espresso flavored cake and frosting topped with walnuts. The absolute star of this cake is the amazing espresso buttercream frosting. 

The cake itself is delicious, but when you enjoy it with this buttercream, it's heaven. 

Double Chocolate Chunk Cookies

These double chocolate chunk cookies are filled with both dark and white chocolate chunks and chips. In fact, this is one of my favorite straight up chocolate cookies. They are pretty incredible, and incredibly easy to make.

This cookie is really just a small amount of chocolate cookie dough holding together a collection of chocolate chips and chunks. Seriously. Only 1 3/4 cups of flour to make three dozen cookies. The texture is sort of a cross between a brownie and a cookie. So good.

Chocolate Espresso Mousse

Chocolate espresso mousse with bittersweet chocolate, espresso, cream, and topped with a dark chocolate-covered coffee bean. 

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the #ChristmasSweetsWeek recipes. All opinions are mine alone.

These chocolate espresso mousse (or is it mousses?) take very little effort to make, yet they are an elegant, dinner party worthy dessert.

Butter Cookies with Mocha Frosting

These butter cookies with mocha frosting are made from a universal slice-and-bake dough.

The dough for these butter cookies can be made up to two days in advance, or frozen for even longer. When you are ready to make the cookies, just slice the dough, bake the cookies, and spread them with the frosting.

Chocolate Sandwich Cookies with White Chocolate Cappuccino Ganache

These Chocolate Sandwich Cookies with White Chocolate Cappuccino Ganache filling are both crisp and tender, and very chocolatey.

There is something about the combination of chocolate and coffee together that enhances the flavor of both.

I used natural cocoa for these cookies, rather than Dutch process, but you could use either. Be sure to use good quality white chocolate for the ganache. If you want to add more coffee flavor, you could add some espresso powder to the cookie dough as well.

Espresso Chiffon Cake with Chocolate Buttercream Frosting

This Espresso Chiffon Cake with Chocolate Buttercream Frosting is both light from the chiffon layers, and rich from the fudge buttercream.

I don't make cakes very often, mostly because I'm pretty bad at frosting them (and stacking the layers so they don't look like the leaning tower of Pisa).

Espresso Meringue Cookies

These Espresso Meringue Cookies are sweet and light, and have a hint of roasted coffee flavor. 

These Espresso Meringue Cookies were a big hit with my grandsons, who had never tried anything with coffee flavoring. Everyone else in the family loved them too. In fact, these cookies didn't last very long in our house, and, unlike most sweets I make, never made it to work.

Chocolate Dipped Chocolate Sugar Cookies

These chocolate dipped chocolate sugar cookies are loaded with an intense and satisfying chocolate flavor. These cookies would make any chocolate lover happy. 

I took these Chocolate Dipped Chocolate Sugar Cookies to work and they did not last long!

Banana Chocolate Espresso Swirl Muffins

These Banana Chocolate Espresso Swirl Muffins are light and moist, and have a decadent swirl of espresso enhanced chocolate throughout the middle. 

The flavors in these banana chocolate espresso swirl muffins take muffin-osity to a whole new level. I promise you, if you bake them, they will disappear. Plus, you will be very popular.

Chocolate Espresso White Chocolate Chunk Cookies

The recipe for these chocolate espresso white chocolate chunk cookies calls for just 1/4 C plus 1 T of flour... for 24 three inch cookies. How do you get 24 three inch cookies with 1/4 C of flour? My mission (someone has to make the sacrifice) was to find out.

Mini Chocolate-Espresso Pots de Creme

These mini chocolate espresso pots de creme are the perfect ending for a dinner party. Each serving is only 1/4 C, so there is no reason for feeling guilty for having dessert, yet their flavor is amazingly rich. They are perfect served with a cup of coffee or a digestif.

They are as dark as espresso and full of bittersweet chocolate. There is only 1 tablespoon of sugar added to the mixture beyond what is in the chocolate.

I like to serve them with a bit of whipped cream on top and a demitasse spoon. If you really want to be elegant, you can serve this in espresso cups and saucers. How fancy is that?

Chocolate-Espresso Pots de Creme

Adapted from Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to Cobblers to Custards and Cookies by Carole Bloom.

Equipment needed: 8 2 1/4 inch ramekins or espresso cups.

Ingredients

1 1/4 C heavy whipping cream

2 tsp. instant espresso powder

3 ounces of bittersweet chocolate (about 65% to 75% cacao) finely chopped

3 extra large egg yolks

1 T granulated sugar

1/2 tsp vanilla extract

Pinch of salt

2 to 3 cups of boiling water for the water bath

Instructions

1. In a 1 quart saucepan, bring the heavy cream and espresso to a boil, whisking to dissolve the espresso. 
2. Remove the pan from the heat, add the chocolate, and whisk until all of the chocolate is fully incorporated. It sometimes will take a while. 
3. Preheat the oven to 325 degrees F with a rack in the middle. 
4. Using a stand mixer, hand mixer, or a whisk, mix the egg yolks to break them up. Add the sugar, vanilla, and salt and continue whisking until well blended. 
5. Slowly add the chocolate cream mixture while whisking/mixing constantly to thoroughly blend the ingredients. 
6. Strain the mixture into a 2 cup measuring cup. 
7. Divide the mixture evenly among the 8 ramekins. 
8. Place the ramekins into a quarter sheet pan or a 2 quart casserole and bring 2 to 3 cups of water to a boil. I usually do it in a large Pyrex measuring cup in the microwave. It makes it easier to poor into the pan. 
9. When the water is boiling, pour it into the baking pan so that it comes about half way up the sides of the ramekins. Cover the pan tightly with foil and carefully place it in the oven.
10. Bake for 25 to 27 minutes, until the sides are done but the middle is still slightly soft. 
11. Cool the ramekins on a cooling rack. At this point, you can serve them warm if you like for a soft dessert.
12. To serve cold, once they have cooled, cover loosely with wax paper and then cover tightly with plastic wrap. Chill for at least 2 hours. They are great for making ahead of time. 
13. Serve with a tiny spritz of whipped cream. 

Mocha Chocolate Chip Cookies | Tuesdays with Dorie

I am in serious love with these cookies.

There is nothing new about them.. other than that they contain a large amount of instant coffee in the dough.. and a pound of chocolate vis a vis two cups of flour. Love the ratio.

These cookies are from the book Baking with Julia edited by Dorie Greenspan. This particular recipe was contributed by Rick Katz. I can't stop eating them. I had no idea that mass quantities of coffee in a chocolate chip cookie would taste so good.  Seriously good. I expected that the coffee flavor would be too strong. It's not. I'll probably use more next time.

What did I like about this recipe?

1. The flavor. Ah-maze-ing. 
2. After three days these cookies remained as chewy as the day they were baked. So good. 

What didn't I like?

1. That they bubbled up in the oven and then collapsed once they were removed. I'm guessing that I used less flour than the recipe required. I like to weigh my flour and used 9 1/2 ounces. Maybe more would give these cookies a little more body. 

What did I do differently from the book?

1. Instead of instant coffee, I used 2 T of espresso. 
2. I didn't add the apricots. (That doesn't mean that they wouldn't be a nice addition.)
3. I used 1/2 pound of semi sweet chocolate chunks, 1/4 pound of milk chocolate chips, and 1/4 pound of cappuccino chips.  

Suggestions?

1. If you have kids in your house, use decaf. They will not understand why they can't have more cookies.
2. Smaller cookies turn out better than larger. The recipe says it yields 48 cookies. Go with that. 
3. Make these. Seriously. Make these. 

To get the recipe, visit Galettista by Peggy. To see how other bakers fared with this recipe, visit the Tuesdays with Dorie site and click on the links. 

To find out more about Tuesdays with Dorie, click here.

Sharing with Tasty Tuesdays. 

Toffee & Chocolate Chip Shortbread Cookies | Heath Bar Cookies

These Toffee and Chocolate Chip Shortbread Cookies are made from a not too sweet shortbread dough (only 1/2 cup sugar per three dozen cookies) and then studded with mini chocolate chips and toffee bits. Then they are dipped in semi-sweet chocolate.

The subtle hint of espresso in the vanilla shortbread, along with the chocolate chips and salty Heath Bar toffee chips combine together to make a cookie that both kids and grown ups in you life will love.

Vanilla and Chocolate Rocks | My Favorite Chocolate Chip Cookie

These are my favorite chocolate chip cookies. I know. Everyone has their favorite chocolate chip cookie recipe, but listen to me now and believe me later, if you want something that is different from any other chocolate chip cookie, make these.