This recipe includes both brewed coffee and
instant espresso powder for a caffeinated coffee kick, while the hawaij is wonderfully warming.
Not exact matches
I much prefer
espresso powder to regular
instant coffee
for baking.
Ingredients 1 1/4 cup finely chopped salted peanuts (
for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon
instant espresso powder (or finely ground
instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
One question: do you think I could sub
instant coffee
powder for the
espresso powder?
Due to the contents of my kitchen I ditched the caraway seeds, substituted coco
powder for the chocolate &
instant coffee
for the
espresso.
YUMMO Let's start baking... Firecracker Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients
for the brownies: 1 cup melted unsalted butter 2 cups granulated sugar 2/3 cup cocoa
powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp
instant espresso powder (brings out the chocolate flavor) 1 cup all purpose flour Directions: 1.
Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients:
For the brownie bottoms: 1 cup unsalted butter, melted 2 cups sugar 4 eggs 2/3 cup dark cocoa
powder 1 tsp vanilla extract 1 tsp
espresso powder or
instant coffee 1/2 tsp salt 1 cup all purpose flour Directions: Preheat oven to 350 degrees and line a 9 × 9 pan with aluminum foil.
No Churn Coffee Ice Cream Ingredients 300ml / 10fl oz double cream 175g / 6oz condensed milk 2 tbsp
instant espresso powder 2 tbsp
espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy mixture, and then fill an airtight container and freeze
for six hours or overnight.
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch of ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons
instant espresso powder
Also instead of using
instant espresso powder as the original recipe called
for, I used the Starbucks Via Italian Roast
instant coffee packets.
These amazing brownie cookies include
instant coffee or
espresso powder to give it the mocha taste, and peppermint extract with optional crushed candy canes
for the Christmasy twist.
1/2 cup unsweetened cocoa
powder 1 teaspoon dark roast
instant coffee
powder (or
instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals,
for sprinkling
The key is using high quality chocolate
for the unsweetened and cocoa
powder (I used Valrhona) and I also added just a little bit of
instant espresso powder to the melted chocolate mixture to bring out the flavors.
Raw Vegan Tiramisu Cakes: 2 cups cashews, soaked
for 5 - 10 hours in cold water 1/2 cup melted coconut oil 1/2 cup brewed
espresso or dissolved
instant coffee 4 tbsp maple syrup 1 tsp vanilla extract 1/4 tsp salt 4 tbsp raw cacao
powder
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon
instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa
powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream,
for topping Shaved bittersweet chocolate,
for topping Directions
1 cup flour 1 tbsp sugar 1 tsp baking
powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp
espresso, or 1 tbsp
instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more
for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more
for drizzle 1/4 cup chocolate chips
for sprinkling on top
Sure, I'm going to measure my baking
powder and level it off just so, but I'm also going to throw in however many chocolate chips, a pinch of cinnamon, a spoonful of
instant espresso powder, and those heath bar bits I've been storing in my freezer (see below
for the Dulce de Leche Cinnamon - Mocha Bites that resulted).
1 1/2 cups all - purpose flour 3/4 cup unsweetened Dutch - process cocoa
powder 1/4 teaspoon coarse salt 1/4 teaspoon finely ground pepper, plus more
for sprinkling 1 tablespoon plus 1 teaspoon good - quality
instant espresso powder 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse sanding sugar,
for rolling
This recipe calls
for instant coffee
powder or
espresso powder.
Since I don't typically have
instant coffee
powder or
espresso powder (which is not really
for drinking, it's a specialty ingredient used in baking) in the house, I found this awesome hack by Bright Eyed Baker to DIY my own
espresso powder.
I used
instant coffee granules (I think they actually dissolve while baking)... I see no reason why you couldn't use
espresso powder (as much / little to your liking)- or
for those who don't like or can't have coffee - leave it out altogether.
I used agave
for sweetener and also added vanilla,
instant espresso powder (dissolved in water with baking soda, pinch of salt and 1/4 mashed banana (because I wanted them a little sweeter.
70 per cent cocoa solids), finely chopped
for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp
instant espresso powder 3/4 cup unsweetened cocoa
powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp coconut oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform cake pan
for the frosting: 1/4 cup cold water 5 tbsp coconut butter (this is not the same as oil) 1/4 cup dark brown sugar 1 1/2 tsp
instant espresso 1 1/2 tbsp unsweetened cocoa
powder 6 oz bittersweet chocolate (preferably min.
I used Organic
instant coffee
powder for the coffee flavour but you could use strong chilled
espresso or even coffee extract if you want to keep this completely raw.
For the Dry Rub 1/2 cup brown sugar 2 teaspoons sweet paprika 1 teaspoon garlic
powder 1/2 teaspoon freshly ground black pepper 1 tablespoon salt 1 teaspoons
instant espresso powder 1/4 teaspoon allspice 1 teaspoon chipotle
powder, optional
Light Coffee Smoothie 1/2 c unsweetened vanilla almond milk 1/2 banana, frozen 1/2 T freshly ground flax seed 1 t cocoa
powder 2 t
instant espresso 1 c ice 1 scoop vanilla whey protein
powder (I use EAS Lean15) Just blend Note: skim milk + 1T sugar - free vanilla coffee syrup can be substituted
for...
Substitute prepared BBQ sauce spiked with a tablespoon of
instant powdered espresso for the grilling sauce.