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
1
tablespoon espresso (drink) = 15 ml.
Using electric mixer, beat butter, sugar, brown sugar, and 1
tablespoon espresso powder in large bowl until fluffy, 2 to 3 minutes.
1/4 cup unsweetened cocoa powder, plus more for dusting 1/4 all purpose flour 1
tablespoon espresso powder 1 tablespoon boiling water 6 large eggs 3/4 cup sugar
for the coffee pastry cream: 1
tablespoon espresso powder 360 grams (1 1/2 cups) milk 100 grams (1/2 cup) sugar hefty pinch salt 4 egg yolks 30 grams (1/4 cup) flour 15 grams (2 tablespoons) butter
3 tablespoons unsalted butter, melted 1
tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk
1/2 cup unsalted butter 3 ounces unsweetened chocolate, roughly chopped 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla 1/4 cup bourbon 2
tablespoons espresso granules 3/4 cup all purpose flour 1/2 teaspoon baking soda 1/3 cup semisweet chocolate chips
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
Other ideas: chopped almonds, chopped macadamia nuts, swirl in almond butter, chopped walnuts, 2
Tablespoons espresso, or almond extract.
To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2
tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil.
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)
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
Whisk in the remaining
espresso extract (about 1 - 2
tablespoons).
Additionally, you will add in a
tablespoon and a half of instant
espresso powder.
Ingredients 1 1/2 cups ketchup (see our homemade recipe here) 1/2 cup brown sugar 1 cup Dark Balsamic (Traditional,
Espresso, Dark Cherry, Pomegranate, Lavender or other dark balsamic of your choice) 2
tablespoon Worcestershire sauce 1/3...
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
Since I am a coffee fiend, I decided to add a
tablespoon or so of instant
espresso powder to the dry ingredients.
ingredients: for the cupcakes: 95 grams (3/4 cup) all - purpose flour 150 grams (3/4 cup) superfine sugar 60 grams (1/2 cup) dark Dutch - process cocoa powder 1 teaspoon
espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3
tablespoons) vegetable oil 1 egg
1 1/2 cups flour 3/4 cup sugar 3
tablespoons cocoa powder 2 teaspoons
espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup applesauce (or vegetable oil) 1 cup water
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant
espresso powder (or two
tablespoons freshly - brewed
espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2
tablespoons cold water
* cocoa powder * 3/4 cup plus approximately 1
Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup butter, plus extra for greasing pan * 1-1/2
Tablespoons freshly brewed
espresso * 1/4 teaspoon vanilla * 3 eggs, separated and at room temperature * 3
Tablespoons sugar, separated * 1
Tablespoon cocoa nibs * whipped cream (optional)
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4
tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons
espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
This is a classic and versatile dessert with endless flavor variations; coffee creme brulee (add 1 1/2
tablespoons of instant
espresso powder into the hot cream), lemon (add a few
tablespoons of freshly grated lemon peel), and chocolate (melt 6 ounces of chocolate with the cream).
1 1/4 cups whole wheat white flour 1/2 cup wheat germ 1/4 cup cocoa powder 1
tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons
espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla
1) 500g of rump steak 2) 1 onion 3) 2 tomatoes 4) 1
tablespoon of soya sauce 5) 2
tablespoons of spicy hot pepper sauce 6) A small bunch of coriandar 7) 4
espresso cups of rice 8) 4 eggs
Classic Chocolate CakeIngredients — 1 1/4 cups all purpose flour — 1/2 cup unsweetened cocoa powder — 1 1/4 teaspoons baking soda — 1/4 teaspoon baking powder — 2 teaspoons instant
espresso powder — 1/2 teaspoon salt — 1/4 cup + 1
tablespoon canola oil — 1 cup sugar — 1 egg + 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm water 1.
Substitutions that worked fine: I didn't have
espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3
Tablespoons) and an extra
tablespoon of butter.
2 packages (1 1/2
tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4
tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2
tablespoons caraway seeds 1/2 teaspoon fennel seeds 1
tablespoon salt 1
tablespoon instant
espresso powder 1
tablespoon minced shallots 1/4 cup cornmeal (optional) 1
tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)
2 1/2 cups whole - wheat pastry flour 2
tablespoons freshly ground
espresso powder 3/4 teaspoon aluminum - free baking soda 3/4 teaspoon aluminum - free baking powder 3/4 teaspoon finely ground sea salt 1/2 cup natural cocoa or cacao powder (Scharffen Berger or Dagoba), not dutched
1 cup butter, softened 3/4 cup brown sugar 2 cups AP flour 1 teaspoon baking soda 1
tablespoon instant
espresso grinds 1/2 cup unsweetened cocoa pinch of salt 1 egg 2 teaspoons vanilla 1/2 cup semi-sweet chocolate chips sprinkles or other toppings
But - I substituted the Kahlua with the same amount of whiskey and added a
tablespoon of
espresso powder from King Arthur Flour that I've been waiting to try.
My personal favorite is to add 1 - 2
tablespoons instant
espresso to be dissolved along with the sugar in the very first step.
ingredients COFFEE MARSALA SYRUP: 1/3 cup water 1
tablespoon instant
espresso powder 1
tablespoon Marsala wine 2...
Mocha truffles — Replace 2
tablespoons of the almondmilk with equal amounts of
espresso (or, for super sweet truffles, replace all of the almondmilk with Califia's double
espresso iced coffee).
Glaze 6
tablespoons miniature semisweet chocolate chips 1
tablespoon heavy cream 1/2
tablespoon butter 1/4 teaspoon instant
espresso coffee powder
Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4 teaspoons instant
espresso powder dissolved in 2 cups water 4 teaspoons vanilla extract 4
tablespoons cider vinegar
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
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered sugar, sifted 1 teaspoon instant
espresso powder 2
tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract
Due to the earlier comments, I added a
tablespoon of
espresso powder to the water.
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)
1 recipe Vanilla Soft Cookie batter 2
tablespoons unsweetened dark cocoa 1 1/2
tablespoons hot water 1/2 teaspoon brewed coffee or instant
espresso powder (decaf is fine)
3
tablespoons instant
espresso powder (if its in flake form, put in ziploc and roll a rolling pin over it till it becomes a powder) Substitutes: instant coffee but won't be as flavourful
If needed, add up to 1 more
tablespoon of
espresso and / or a few
tablespoons of powdered sugar to achieve your desired consistency.
Ingredients 1
tablespoon homemade Nutella 1 cup light coconut milk 1/2 cup strong coffee (or one shot of
espresso) pinch of cayenne pinch of cacao powder
starman1695: I, too, am amused when people put chicken on a salad and call it a «Chicken Caesar», serve an
espresso that's far more than a
tablespoon of liquid, or use cooked vegetables (or a worse infraction to the Provencal: grilled tuna!)
2 cups whole wheat pastry flour 1/2 cup sugar 1
tablespoon cocoa powder 2 teaspoons instant
espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2
tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
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 Mixture
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8
tablespoons (1 stick) unsalted butter, cut into chunks 4
tablespoons dutch process cocoa powder 1 1/2
tablespoons instant
espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1
tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2
tablespoons ancho chile powder 2
tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1
tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3
tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1
tablespoon instant
espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1
tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Pumpkin Dirty Chai Recipe 1 cup liquid chai tea concentrate (I used Tazo) 1 cup whole milk 2
tablespoons pumpkin puree 2 shots
espresso