1 cup (gluten - free or regular) oats 1/2 cup vanilla or coffee flavored whey protein powder 1/4 cup vanilla pea protein, rice protein or casein protein powder 1/4 cup chopped nuts 1/2
tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code of POWMP to get 10 % off!)
Not exact matches
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3
tablespoons white sugar 1 egg 2 teaspoons pure vanilla
extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant
coffee powder
1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed
coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla
extract (I sometimes use chocolate
extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2
tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3
tablespoons Anthony's Instant
Coffee 1 teaspoon vanilla
extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...
1/2 cup butter 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1-1/2 cups peanut butter 3
tablespoons Kona
coffee bean exstract 1/2 teaspoon vanilla
extract 1-1/2 cups all - purpose flour 1/2 cup Macadamia nuts, coarsely chopped (optional)
Peach
Coffee Cake Cake: 3 eggs 1/2 cup butter, melted 1/2 cup Anthony's Organic Cane Sugar 1
tablespoon vanilla
extract 1/2 cup Anthony's Brown Rice Flour 1/3 cup Anthony's Blanched Almond Flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 ripe peaches, peeled and diced Topping: 1/4 cup Anthony's Organic Cane Sugar 1/4 cup softened butter 1 egg white 1/2 teaspoon vanilla...
I did it mostly like yours: 3
Tablespoons of Almond Meal 2
Tablespoons of Carob Powder 2
Tablespoons of Honey 1 teaspoon of Vanilla
Extract 1 Egg Pinch of salt 3 dashes of Cinnamon 1
Tablespoon Almond Milk 1
Tablespoon Almond Butter Mix well, put in greased
coffee mug, microwave for 1:30 minutes.
Custard 6 large eggs — fork beaten 1 quart chocolate milk (best quality or preferable Broquiere's) 1/3 cup heavy cream 1/4 cup
coffee liquor 1 cup granulated sugar 1 cup light brown sugar, packed 1/4 cup unsweetened cocoa powder 1
tablespoon vanilla
extract 2 teaspoons almond
extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2
tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla
extract 1
tablespoon instant espresso powder (decaf is fine) 1
tablespoon brewed
coffee (decaf is fine)
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla
extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot
coffee (you may substitute plain hot water if you don't like
coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or full fat canned coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2
tablespoons molasses 2
tablespoons pure maple syrup 1
tablespoon vanilla
extract 1/4 -1 / 2 cup brewed, black
coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1 cup heavy whipping cream 2
tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla
extract)
1
tablespoon ground chia seeds (I grind mine in a
coffee grinder) 3
tablespoons water 1 cup creamy almond butter * 1/2 cup coconut sugar 1 teaspoon vanilla
extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
Combine 1 can sweetened condensed milk, 3/4 cup evaporated milk, 3
tablespoons butter, cocoa powder, instant
coffee, vanilla
extract, and a pinch of salt in a large saucepan.
3 1/2 cups all - purpose flour 1
tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla
extract 1 cup warm
coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiskey
Ingredients: Brownies 1/2 cup unsalted butter 1 1/4 cup semi-sweet chocolate chips 2 eggs 3/4 cups light brown sugar 1 teaspoon instant
coffee granules 2
tablespoons water 1 teaspoon vanilla
extract 1/2 teaspoon baking powder 3/4 cups all - purpose flour 1 cup fresh raspberries
2
tablespoons chia seeds soaked in 6
tablespoons water 3
tablespoons almond milk 1 teaspoon vanilla
extract 2
tablespoons tahini 1/2 cup cocoa powder 1 can black beans, drained (230 grams drained weight) 2
tablespoons dark strong
coffee granules soaked in 2
tablespoon hot water
ingredients
COFFEE MARSALA SYRUP: 1/3 cup water 1
tablespoon instant espresso powder 1
tablespoon Marsala wine 2
tablespoons light brown sugar (packed) CREAMY WHIPPED FROSTING: 1 (8 - ounce) package cream cheese (softened) 1/2 cup confectioners» sugar (plus 1 teaspoon, divided) 1 1/4 teaspoon vanilla
extract (divided) pinch Kosher salt 1 cup heavy cream TO ASSEMBLE: 1 store - bought 9 - inch round yellow cake 2
tablespoons unsweetened cocoa powder (to garnish)
Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2
tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping
tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla
extract 2
tablespoons water (or milk or
coffee)-- use a bit more if needed
4 ounces unsweetened chocolate 1 cup unsalted butter 2 cups soft - cooked black beans, drained well (hs: canned is fine) 1 cup walnuts, chopped 1
tablespoon vanilla
extract 1/4 cup (granulated) natural
coffee substitute (or instant
coffee, for gluten - sensitive) 1/4 teaspoon sea salt 4 large eggs 1 1/2 cups light agave nectar
4 ounces unsweetened chocolate (4 x 140 calories = 560) 1 cup unsalted butter (100 * 16 tbs = 1600 calories) 2 cups soft - cooked black beans (2 * 227 = 454 calories) 1 cup walnuts, chopped (785 calories) 1
tablespoon vanilla
extract 1/4 cup (granulated) natural
coffee substitute (12 tsp * 2 calories = 24 calories) 1/4 teaspoon sea salt 4 large eggs (70 * 4 = 280 calories) 1 1/2 cups light agave nectar (72 teaspoons * 16 cals = 1152 calories)
Copyright 2014, Ina Garten, All Rights Reserved Photo: Quentin Bacon 1/4 pound (1 stick) unsalted butter 4 ounces plus 1/2 cup Hershey's semisweet chocolate chips, divided 1 1/2 ounces unsweetened chocolate 2 extra-large eggs 2 teaspoons instant
coffee powder, such as Nescafe 1 1/2 teaspoons pure vanilla
extract 1/2 cup plus 1
tablespoon sugar 1/4 cup plus 1
tablespoon all - purpose flour, divided 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 pint vanilla ice cream, such as Haagen - Dazs Preheat the oven to 350 degrees.
1 cup (210g) Califia Farms black & white cold brew
coffee 1/2 cup (120g) raw cashew butter 3 - 4
tablespoons (45 - 60g) pure maple syrup 2
tablespoons (28g) Califia Farms unsweetened almondmilk creamer 2 teaspoons (8g) pure vanilla
extract Heavy pinch of fine sea salt
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)
My morning
coffee has switched from a Caribou or Starbucks beverage to a 16ounce latte I make myself using raw goat's milk, a
tablespoon of blackstrap molasses and a splash of vanilla
extract.
1/2 cup (4 ounces / 113 grams) strong brewed
coffee 6
tablespoons (3 ounces / 75 grams) unsalted butter, cut into 1/2 - inch pieces 1 cup (8 ounces / 225 grams) dark brown sugar 1/2 teaspoon fine sea salt 1 teaspoon pure vanilla
extract
2
tablespoons instant
coffee powder 2
tablespoons hot water 1 teaspoon vanilla
extract 2 cups heavy cream 14 oz (1 can) condensed milk 2 cups mini vanilla wafers (I used Nilla wafers)
ingredients: for the mocha cake: 1 2/3 cups (190 grams) flour 1 1/2 cups (300 grams) sugar 1/2 cup (60 grams) cocoa powder 1 5/8 teaspoon baking soda 1 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 5/8 cup (200 mL) buttermilk (or milk plus 2 teaspoons apple cider vinegar) 1/2 cup (120 mL)
coffee (or hot water plus 1
tablespoon espresso powder) 1/4 cup plus 3
tablespoons (105 mL) vegetable oil 3 eggs 1
tablespoon 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)
3/4 cup unsweetened almond milk 2
tablespoons pureed pumpkin 1
tablespoon packed light brown sugar 1 teaspoon vanilla
extract 1/4 teaspoon pumpkin pie spice 1/4 cup (2 shots) espresso or strong brewed
coffee 2
tablespoons nonfat whipped cream (optional) Cinnamon or nutmeg for topping (optional)
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla
extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot
coffee (you may substitute plain hot water if you don't like
coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
1 Cup Heavy Cream 2 Teaspoons Thm Super Sweet Blend 1/16 Teaspoon Thm Mineral Salt 1
Tablespoon Unsweetened Cocoa Powder 1/2 Teaspoon
Coffee Extract 2
Tablespoons Thm Chocolate Chips, Optional
1/2 cup coconut cream 1/4 -1 / 2 cup cold
coffee 2 bananas, frozen and cut into pieces 2
tablespoons peanut butter 1
tablespoon honey 1/2 teaspoon vanilla
extract a good pinch of salt
1 cup almond flour (finely ground almonds) 1/2 cup cocoa, plus extra for dusting 1 - 3 teaspoons finely ground
coffee, to taste 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup sugar 1 stick (8
tablespoons) butter, melted, plus extra for greasing the pan 1/2 cup milk 2 eggs 1 teaspoon vanilla 1/2 teaspoon almond
extract Powdered sugar for dusting (optional)
INGREDIENTS 1 3/4 cups garbanzo — fava bean flour 1/2 cup potato starch 1 cup unsweetened cocoa powder 1/4 cup arrowroot 1
tablespoon plus 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 2 teaspoons salt 1 cup coconut oil 1 ¹ ⁄ ³ cups agave nectar 3/4 cup homemade applesauce or store ‑ bought unsweetened applesauce 3
tablespoons pure vanilla
extract 1 cup hot water or hot
coffee chocolate frosting