For the cupcakes: 1 cup soymilk 1 tsp apple cider vinegar 3/4 cup all - purpose flour 1/2 cup whole wheat pastry flour 2T cornstarch 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/3 cup canola oil 3/4 cup sugar 2 tsp vanilla 1/3 cup strong brewed coffee 1/3
cup coffee liqueur (like Kahlúa) 1T cocoa powder
Not exact matches
3 eggs, separated 5 tablespoons sugar 6 ounces mascarpone cheese 36 ladyfingers, 1 large package (approximately 36) 1
cup orange
liqueur 1
cup espresso
coffee 2 ounces bitter chocolate, grated (Bakers chocolate) 1/2
cup unsweetened cocoa powder (or 2 ounces grated bittersweet chocolate)
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2
cups water / broth 1/3
cup Kahlua or other
coffee liqueur
Chocotorta a la Adam 1 can of dulce de leche 1/2
cup heavy whipping cream 1 package (8 oz) cream cheese chocolate cookies, see note 1/2
cup Kahlua
coffee liqueur
* 1
cup strong
coffee, at room or fridge temperature * 1 Tablespoon sugar * 1 Tablespoon rum * 3 Tablespoon
coffee liqueur * 2 Tablespoons half - and - half * 2
cups ice.
For the
Coffee 1 cup espresso 2 tablespoons coffee liqueur 1/4 cup powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffee M
Coffee 1
cup espresso 2 tablespoons
coffee liqueur 1/4 cup powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffee M
coffee liqueur 1/4
cup powdered sugar For The Mascarpone 8 oz mascarpone 1
cup lightly whipped whipped cream 1/2
cup powdered sugar 2 - 4 tablespoons of the
Coffee M
Coffee Mixture
1 bar (90g) good quality dark chocolate 2 tablespoons (40g) brown rice syrup 2 tablespoons (22g) decaf
coffee liqueur 1/4
cup (46g) unsweetened vanilla almond milk Pinch of fine sea salt
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
Coffee Liqueur Cookies 2/3
cup + 2 1/2 tablespoons sugar (5/6
cup) 1/3
cup butter 1/6
cup cooled
coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
coffee (40 ml if you have a liquid measuring
cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon
coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
coffee from the morning) 2 tablespoons Kahlua or other
coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1
cup + 6 tablespoons AP flour (1 3/8
cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
extra-firm silken tofu (half a Mori - Nu pack) 2T soymilk 1T maple syrup 4 tsp instant
coffee granules 2 tsp hazelnut
liqueur (like Frangelico) 1 tsp vanilla 2/3
cup chocolate chips
1 8 - ounce milk chocolate bar 1/2
cup heavy cream 3 tablespoons Kahlua or other
coffee flavored
liqueur 1 1/2 teaspoons ground ancho chile 24 to 30 bite - size cubes angel food or pound cake
Chocolate -
Coffee Buttercream Filling 2/3 cup butter, softened 2 1/2 cups powdered sugar 1 tablespoon cocoa 1/2 cup whipping cream 2 teaspoons instant coffee powder 2 teaspoons coffee liqueur (or 1 teaspoon vanilla ex
Coffee Buttercream Filling 2/3
cup butter, softened 2 1/2
cups powdered sugar 1 tablespoon cocoa 1/2
cup whipping cream 2 teaspoons instant
coffee powder 2 teaspoons coffee liqueur (or 1 teaspoon vanilla ex
coffee powder 2 teaspoons
coffee liqueur (or 1 teaspoon vanilla ex
coffee liqueur (or 1 teaspoon vanilla extract)
2 egg yolks 2
cups homemade sweetened, condensed milk 1 1/2
cups heavy cream (find raw milk and cream near you here) 2 tablespoons homemade chocolate syrup 2 tablespoons strong, brewed
coffee (buy
coffee here,
coffee substitutes here and here) 1 tablespoon good vanilla (buy extracts here) 1 teaspoon almond extract OR almond
liqueur (like DiSaronno), optional (buy extracts here) 2
cups good Irish whiskey (I used Finnegan Irish Whiskey)
This was a miniature chocolate
cup filled with Jameson's whiskey and Caye
Coffee liqueur, topped with a Bailey's whipped cream and chocolate covered coffee
Coffee liqueur, topped with a Bailey's whipped cream and chocolate covered
coffee coffee beans.
This tour concludes with an interactive
coffee cupping session after wich visitors will taste various types of
coffee, chocolates and
liqueurs at our Golden Bean Factory Store.