Let’s be honest here. The next best thing to coffee is coffee desserts! Coffee already produces such wondrous and addictive flavors so it is easy to see how coffee can take the world by storm. It can be bitter and a strong caffeine kick when you need it or it can be mellow and sweet when you want it to be. It is all up to you and the duality of coffee is probably what makes it so popular! Coffee is the most perfect drink that can be enjoyed around any time of the day and pairs well with almost all kinds of foods such as desserts, bakery items, breakfast, and even simple lunch items like deli sandwiches or salads! The only thing that is just as good as drinking coffee is when you are able to eat your coffee in the form of a delicious dessert, snack, ice-cream etc. I don’t know about you, but I know that as a coffee addict, I often go to coffee when it comes to both a caffeine and a sugar fix. There is something within the nature of coffee beans that makes it taste so incredibly delicious when paired with something sweet. The smoky, fruit-like, and sometimes earthy taste of coffee seems to enhance and offer a totally original experience when you pair coffee with something else that is sugary and delicious. If you are a coffee addict like me and love coffee flavored desserts and items just as much as the real thing then you need to check this article out, for I am giving you the lowdown on awesome coffee dessert recipes that you can try out for yourself when you want to indulge your coffee desires a little bit more!
White Chocolate-Cappuccino Cookies (www.tasteofhome.com)
Mocha cappuccino mix comes in handy to bake these delicious soft, baked cookies that are lined with white chocolate icing for the perfect mix between dessert and coffee heaven!
Yields: 4 servings
Prep: 15 minutes + chilling Bake 10 min + cooling
- 2 envelopes of mocha cappuccino mix
- ¾ cup of sugar
- 1 tablespoon of hot water
- 1 cup of butter, softened
- 1 large egg yolk
- Baking cocoa, optional
- 2 ½ cups of all-purpose flour
- ⅛ teaspoon of salt
- ½ teaspoon of ground cinnamon
- 8 ounces of white candy coating that is melted
- Using a small bowl, dissolve the 2 envelopes of cappuccino mix into the 1 tablespoon of hot water. Cream the butter and sugar in a large bowl until it is light and fluffy. Beat in the cappuccino mixture along with the egg yolk, then follow up with whisking flour, cinnamon, and salt in another bowl. Gradually beat this mixture into the creamed mixture that was mixed previously.
- Divide the dough up into a half. Shape each part of the dough into a disk and wrap them up in plastic. Refrigerate both parts for about 30 minutes or until the dough is firm enough to roll out.
- Proceed to preheat the oven to about 375 degrees and on a lightly floured surface, roll about each portion of the dough until it is about ¼ inch thick. Use a floured 2 ½ cup of coffee cup shaped cookie cutter. Place the cookies about 1 inch apart on an ungreased baking sheet.
- Bake the cookies at about 10-12 minutes until the edges have become brown. Cool them on a pan for about 2 minutes and then move them to an area in which you can allow them to cool completely.
- Use a plastic Ziploc bag with the corner cut off or use a pipe to pipe the melted candy coating over the cookies. You can pipe however much you prefer onto each cookie. If you want to, you can even choose to dip half the cookie into the melted candy coating and then allow the excess to drip off. Place the cookies on a waxed paper-lined baking sheet. If you desire, dust with cocoa.
- If you have any excess dough that you wish to use at a later time then simply transfer the wrapped disks to a resealable plastic freezer bag and freeze them. Then thaw the dough in a refrigerator until the dough has become soft enough to roll. Prepare the cookies and decorate as previously directed.
Exposed Chocolate, Coffee, and Caramel Layer Cake (www.madefromscratch.com)
A more complex dessert that serves to wow party guests. Chocolate coffee cake are baked in various sizes to create a delicious layered cake that is soft, moist, and decadent with a rich caramel finish!
- 3 cups of self-rising flour
- 2 cups of sugar
- 2 teaspoons of vanilla extract
- ¾ cup of cocoa powder
- 2 tsp of baking powder that has been sifted
- 200 grams of butter that has been softened
- 1 cup of milk or unsweetened yogurt
- 3 large eggs
- 1 cup of boiling hot coffee
- 230 grams of butter that has been softened
- 120 milliliters of milk
- 1 teaspoon of vanilla bean paste or 3 teaspoons of vanilla essence
- 1 kg of icing sugar
- ¼ cup of caramel (extra can be for decorating!)
- Begin by preheating the oven to about 320 degrees Fahrenheit. While the oven is preheating, butter and flour 2 x 20 cm and 2 x 6” round cake tins. Be sure to also line the base with baking paper.
- Place all ingredients that have been listed on the ingredient list (minus those for the caramel buttercream) in a large mixing bowl. Mix or beat for about 5-10 minutes until the ingredients have been combined and the butter has become fully incorporated into the mix. Pour out the mixture into the tins and then gently smooth the top over with a spoon or flat spatula. Bake the cake batter for about 45 minutes-1 hour or poke a skewer into the center and check to see if it comes out clean. The cakes in the 6” tin will only take about 20 minutes to cook so be aware of that as to not accidentally burn them! Allow them to cool in the tin for a little bit before turning them out on a wire rack to cool completely before beginning the icing.
- In terms of making buttercream, beat the butter, milk, vanilla essence, and half of the icing sugar in an electric mixing bowl until it has all combined properly. Gradually add in the remaining icing sugar and caramel and beat until the texture of the cream is smooth. The longer you mix, the silkier your icing will become so be patient!
- Once you are sure that your cakes have completely cooled down, carefully level the tops of the cakes so that they are all flat.
- Beginning with the larger cakes, spread a small amount of icing onto the cut side of the cake and then gently place on a cake board or cake stand. This aids in the process of ensuring that the cakes will not move around while being iced. Add about 1 cup of icing to the top of the cake and use a pallet knife to spread the icing on top of the cake until it has a smooth finish. Be cautious about not letting the icing go over the edge of the cake. Proceed to place the first layer of the cake into the fridge and then allow that to cool before you begin to add the next layer of cake and icing. Once cooled, repeat the steps again!
- For the 6” layers, repeat the same steps as said above, but this time only use about ½ cup of icing. Once they have been iced, place them in the refrigerator to cool for an additional 10 minutes.
- Using a small bowl, gently melt about 4 tablespoons of caramel in the microwave before deciding to drizzle it over the iced cake. Drizzle with a spoon and decorate your cake with fresh and delicious coffee beans. Serve up generous slices of cake at your next party or devour all on your own! Enjoy!
Caramel Macchiato Banana Bread (www.allrecipes.com)
Instead of having a caramel macchiato with banana bread, why not have caramel macchiato in your banana bread. Sounds quite interesting, but trust me it tastes so good! Caramel and bananas go so well in this delicious baked treat that is finished with a caramel glaze and a hint of coffee goodness.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Ready in: 2 hours
- Cooking spray
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of ground cinnamon
- ⅛ teaspoon of salt
- 2 very large, ripe bananas
- ½ cup of caramel macchiato flavored liquid coffee cream (an example of this would be international delight)
- ½ cup of vegetable oil
- 2 eggs
- ⅔ cup of white sugar
- 2 tablespoons of instant coffee granules
- 6 tablespoons of unsalted butter
- 6 tablespoons of packed brown sugar
- 1 teaspoon of vanilla extract
- Preheat the oven to about 350 degrees Fahrenheit. You will need a 9 x 5-inch loaf pan along with some cooking spray. Spray the pan thoroughly. Then in another bowl, proceed with whisking together flour, baking soda, baking powder, cinnamon, and salt.
- In another large mixing bowl, mash up the bananas with a fork until they are a smooth consistency. Then follow up by stirring in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have been dissolved. Gradually stir in the flour mixture that you had made previously. Follow a process in which you stir about ½ cup of the flour mixture at a time, until the batter becomes almost smooth and then pour batter into the prepared loaf pan.
- Bake the batter in the preheated oven for about 1 hour or until you can insert a toothpick into the center of the cake and it comes out clean. Allow the cake to cool thoroughly before removing it from the baking pan.
- Melt the unsalted butter in a saucepan over medium heat. Then proceed to add in the brown sugar and vanilla extract. Bring this mixture to a boil and stir to completely dissolve the sugar. Then reduce the heat of the stove so that you can bring the mixture to a simmer. Simmer the syrup for about 3 minutes and allow the syrup to cool to a warm, but liquid temperature. Pour this glaze over the banana bread. Serve once the glaze has been set.
Vegan Mocha Milkshake (because who says you can’t have a milkshake for dessert?) (minimalistbaker.com)
If you don’t feel like eating your dessert then have no fear for here is a way to drink your dessert instead and still enjoy that amazing coffee taste. Plus, the recipe is vegan for all those vegans out there who have a tough time trying to figure their own dessert and coffee cravings without dealing with all those dairy products!
Prep Time: 5 minutes
Total Time: 5 minutes
- 2 cups of vanilla bean coconut ice cream
- 1-2 tbsp of unsweetened cocoa or cacao powder
- ½-¾ cup of brewed coffee (chilled // medium to bold roast works best for this recipe)
- 2-4 tbsp of unsweetened almond or coconut milk
- Vegan magic shell and or coconut whipped cream
- Throw in the ice cream, cocoa powder (about 1 tbsp at first), and coffee (about ½ cup) to a blender and blend the ingredients all up until they are smooth and creamy. Add in more coffee or almond milk if you find that they are not blending well.
- Taste and adjust ingredients as needed. Add in more cocoa powder for a more chocolate flavor, more coffee if you desire a more coffee flavor, or add in more almond milk if you are looking for something that is a little bit creamier.
- Divide the amount between 2 glasses and top off with either vegan magic shell or coconut whipped cream. It is seriously delicious!
These are just some of the many easy coffee desserts that you can try. Perfect for coffee lovers and even people who have a complex relationship with coffee. If you love the taste of coffee, but do not drink it often because of the way in which the caffeine makes you feel then trying out these coffee desserts can be a great way to get that same great coffee tasting flavor without all the symptoms that can come about from having too much caffeine! The best part is that it is sweet so you can still indulge in your sweet tooth cravings while getting that infamous java flavor that you love so much!