1 1/4 teaspoons instant espresso powder (such as Medaglia d'Oro), or 1 1/2
teaspoons instant coffee powder or crystals
ingredients: for the chocolate cake: 220 grams (1 cup plus 2 teaspoons) sugar 1 teaspoon kosher salt 1 teaspoon baking soda 1 teaspoon baking powder 120 grams (1 cup) flour 45 grams (1/3 cup plus 1 teaspoon) cocoa powder 4
teaspoons instant coffee 80 grams (1/3 cup) boiling water 60 grams (1/4 cup) coconut oil 1 egg + 1 egg white 1 tablespoon vanilla 105 grams (1/3 cup plus 1 tablespoon) full - fat coconut milk 15 grams (1 tablespoon) apple cider vinegar
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 extract)
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.
6 cups water 1 1/2 teaspoons dried cardamom 3/4 cup sugar 1 1/2 cups soy milk 5 tea bags (e.g., English Breakfast tea) or 5
teaspoons instant coffee
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6
teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)
If using my extra ingredients, dissolve 2
teaspoons instant coffee in 1 tablespoon hot water, pour into the butter, then add honey.
1 1/2 cups water, room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup rice flour 1 cup potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca starch / flour 1/2 cup low - fat powdered milk, whey or dairy - free milk powder 1/4 cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2
teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast
Add 2
teaspoons instant coffee crystals and 6 drops of chocolate bitters to the batter before baking
Filling 1/2 cup granulated sugar 3 tablespoons cornstarch 1
teaspoon instant coffee powder 1/4 cup boiling water 1 1/4 cups milk 5 large egg yolks 1 package plastic wrap
If you want to enhance the chocolate flavor (which I prefer), you can whisk in 1
teaspoon instant coffee or espresso powder now.
- 1 package (4 - serving size) chocolate sugar - free instant pudding mix - 1 package (about 10 ounces) soft tofu - 1 heaping tablespoon unsweetened cocoa powder - 1/4 to 1/2
teaspoon instant coffee crystals (more if you like mocha)- 8 to 12 ounces heavy whipping cream, chilled
Mini Chocolate Muffins: 1 1/2 cups all purpose flour 1/2 cup cocoa powder 2
teaspoon instant coffee powder (optional) 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup desiccated coconut 3/4 cup milk (low fat is ok) 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 teaspoon apple cider vinegar
(You can even use instant coffee by combining 1 cup near - boiling water with 1 heaping
teaspoon instant coffee granules.)
Filling 5 (8 - ounce) packages cream cheese 1 1/4 cups granulated sugar 5 large eggs 1 teaspoon vanilla extract 1/2 cup semi-sweet chocolate chips 1 teaspoon water 1
teaspoon instant coffee granules 1 (16 - ounce) jar maraschino cherries, chop half of the cherries finely and leave the other half whole.
Ingredients: Crust 1/2 cup semi-sweet chocolate chips 1/2 cup butter 1 teaspoon water 1/2
teaspoon instant coffee granules 1 cup graham cracker crumbs 1/3 cup firmly packed brown sugar 1 teaspoon ground cinnamon
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
ingredients FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1
teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea salt
1 cup ground poppy seeds = 100 grams 1 cup ground almonds or walnuts = 100 grams 1 cup chopped nuts = 85 grams 1 cup oatmeal = 100 grams 1 cup ground coconut = 100 grams 1 tablespoon ground cinnamon = 10 grams 1 teaspoon = 5 grams 1 tsp cardamom powder = 5 grams 1
teaspoon instant coffee = 5 grams
Ingredients: Cake 3/4 cup boiling water 1/2 cup cocoa 1
teaspoon instant coffee powder 1 3/4 cups cake flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking soda 1/2 teaspoon salt 8 large eggs, separated 1/2 cup vegetable oil 2 teaspoons vanilla extract 1/2 teaspoon cream of tartar
1 1/4 sticks butter, melted 2 large eggs 3/4 cups dark brown sugar 1/2 cup granulated sugar 1 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1
teaspoon instant coffee powder 1/4 teaspoon salt 1/2 cup all - purpose flour
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
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
Well, except that I only have medium eggs and extra-large eggs, so I used one of each... and I only had 85 % cacao dark chocolate, no bittersweet, so I shorted the sugar a couple of tablespoons... and I added a quarter
teaspoon of cinnamon and a quarter
teaspoon of
instant coffee powder... none of which I would have expected to have this effect:
I use mine in my
coffee, put 2
teaspoons in a mug add a little cold water stir, leave for a minute or two, stir again and pour on boiling water, add
instant coffee and voila gelatine
coffee, no change to the taste, but adds a lovely silky texture.
Add a
teaspoon of
instant coffee to any brownie mix to boost the flavor.
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...
I use vanilla flavored rice milk with 1 pack of stevia in a cup with a half
teaspoon of
instant decaf
coffee.
But I do think for a
coffee lover like you, you could increase the amount of
instant espresso in the recipe or use a 1/2
teaspoon of
coffee extract to bump up the flavor!!
Glaze 6 tablespoons miniature semisweet chocolate chips 1 tablespoon heavy cream 1/2 tablespoon butter 1/4
teaspoon instant espresso
coffee powder
Chocolate Mocha Almond Butter 2 cups Anthony's Blanched Almond Flour 3 tablespoons Anthony's Organic Coconut Oil 4 tablespoons Anthony's Cocoa Powder 2
teaspoons Anthony's
Instant Coffee 3...
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)
Speaking of caffeine, these muffins also have a decent portion of cocoa powder and even 2
teaspoons of
instant coffee.
I used 4 ounces of excellent quality semisweet chips, then added a pinch of salt and
teaspoon of
instant coffee with the coco powder.
I add about a
teaspoon of
instant coffee to the melted chocolate and that's all that I've changed in the recipe.
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
Ingredients: 1 cup butterscotch chips 1/4 cup water 2 tablespoons
instant coffee powder 1 1/2 cups granulated sugar 1 cup butter, softened 3 cups all - purpose flour 1/2
teaspoon baking soda 1/4
teaspoon salt 3/4 cup buttermilk 4 large eggs Powdered sugar for dusting
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)
instant herbal
coffee (or 1/3 cup freshly brewed regular
coffee or herbal
coffee) 1/2 cup crushed ice 1 / 16th
teaspoon himalayan sea salt 1/16
teaspoon stevia extract powder 1 TBSP.
Mocha pudding — toss in 1/2 a
teaspoon of your favorite
instant espresso powder (do not use strong brewed
coffee as the water content will alter the consistency) and use Califia's black & white in place of the unsweetened almondmilk.
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
I used
instant coffee, three
teaspoons.
3 cups flour 2 cups sugar 1-1/2
teaspoons baking powder 2 tablespoons
instant coffee 2-3/4 cups chocolate chips 8 tablespoons shortening 8 tablespoons margarine 8 ounces silken tofu 2 cups soy milk
I added a
teaspoon of vanilla extract and half a
teaspoon of
instant coffee granules with a pinch of salt.
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)
by Trish Adkins, Happy Mama Philly 1/4 cup warm water 1
instant espresso packet (Or one 1/4 cup brewed
coffee) 2 Super Foods pouches (Apples, sweet potatoes, carrots and cinnamon) 1/2 cup vanilla almond milk 1
teaspoon cinnamon 1
teaspoon nutmeg
Hazelnut
Coffee Pancakes (from Primal Cravings seriously, buy this) 1/2 cup each tapioca flour and coconut flour 1 teaspoon each baking soda and baking powder 1/4 cup hazelnuts, skinned and finely chopped (mine had skin and the texture was fine) 1/4 teaspoon coffee extract (I don't have this) 1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
Coffee Pancakes (from Primal Cravings seriously, buy this) 1/2 cup each tapioca flour and coconut flour 1
teaspoon each baking soda and baking powder 1/4 cup hazelnuts, skinned and finely chopped (mine had skin and the texture was fine) 1/4
teaspoon coffee extract (I don't have this) 1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
coffee extract (I don't have this) 1 cup brewed
coffee, cooled (I used day old coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
coffee, cooled (I used day old
coffee, can use decaf, don't use instant) 4 eggs Butter for pan Pure maple syrup for s
coffee, can use decaf, don't use
instant) 4 eggs Butter for pan Pure maple syrup for serving
Adding a
teaspoon of
instant espresso grounds and a half
teaspoon of cinnamon also adds a rich depth but doesn't make the finished brownie taste like
coffee and cinnamon.
I brew it without any caffeine, because i don't drink
coffee after 1:00 PM, but you can adapt this, by adding an extra
teaspoon of
instant coffee.