Sweets and snacks—the section you’ve been waiting for! This is probably where most people would think to use coffee as an ingredient, and it’s for a good reason! Coffee and chocolate, especially, are two ingredients that are meant to be together. Coffee brings out the subtleties in chocolate, making it even more flavorful, and vice versa. You really can’t go wrong if you add coffee to a sweet dish, no matter what it is.
Makes 4 servings
I’m all about easy desserts. Cookies are a mainstay in our house, which are pretty simple, but having other options like these pudding cups are fun to switch it up. Plus, they’re made entirely in a blender and then set in the fridge, so there’s almost no hands-on time!
⅔ cup whole milk
1 egg
2 tablespoons sugar
2 tablespoons brewed, chilled coffee
1 teaspoon orange zest
¼ teaspoon salt
1 cup semisweet chocolate chips
Heat the milk on the stovetop until the edges are bubbling.
While the milk is heating, put the remaining ingredients in a blender and process on low until the egg is beaten and the chocolate chips are chopped up.
Once the milk is heated, remove it from the stovetop and, while the blender is running on low, slowly stream in the hot milk. Let the blender run until you’ve poured in all the milk and mixture is smooth and creamy.
Pour the pudding mixture into 4 coffee mugs or small dishes. Cover with plastic wrap and chill at least 4–5 hours/overnight before serving.
Makes about 3½ dozen cookies
Out of the eleven years that we’ve been married, I’d say that chocolate chip cookies are the most popular recipe in our house. I’ve made more cookies over this last decade than any other dish, and I’m not sad about it. Homemade cookies are such a treat. I also love that I can make each batch just a little bit different so we don’t get bored. This is a pretty classic cookie dough base, with more brown sugar for a chewier cookie, instant espresso for a punch of coffee, and three different kinds of chocolate chips just because.
2 sticks (1 cup) butter, softened to room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon baking soda
2 tablespoons instant espresso
2¼ cups all-purpose flour
¾ cup semisweet chocolate chips
½ cup white chocolate chips
½ milk or dark chocolate chips
Preheat oven to 350°F.
Cream the butter and the sugars together until light and fluffy. Add in the eggs, one at a time, mixing until completely incorporated.
Add in the vanilla extract, salt, baking soda, espresso, and flour, mixing on low until all the flour is assimilated. Mix in all the chocolate chips.
Drop the mixture by rounded tablespoons onto cookie sheet, and bake 11–13 minutes until golden around the edges and just set in the center.
Makes about 3 dozen cookies
Light, airy, crispy on the outside, chewy on the inside. These crinkle cookies are a cinch to pull together. Try something different for your next holiday cookie swap or potluck and make these!
3 cups powdered sugar
¾ cup unsweetened cocoa powder
2 tablespoons instant espresso
1 tablespoon cornstarch
¾ teaspoon salt
2 egg whites
1 egg
2 teaspoons vanilla extract
1 cup dark chocolate chips
Preheat oven to 350°F.
In a large bowl, whisk the powdered sugar with the cocoa powder, espresso, cornstarch, and salt. Stir in the egg whites, whole egg, and vanilla. Fold in the chocolate chips.
Drop the dough by tablespoon onto a parchment-lined baking sheet, about 2 inches apart.
Bake 12–14 minutes until puffed and crinkled on top.
Cool 5 minutes before moving to a wire rack.
Makes about 20 truffles
Truffles always seem so indulgent to me, which means I think that they’re hard to make. But that couldn’t be further from the truth. The base doesn’t take long to put together, and once it’s chilled, all you have to do is roll them out, coat them in a mix of cocoa and coffee, and enjoy!
2 tablespoons heavy cream
6 ounces semisweet chocolate, chopped (or good-quality chips)
2 tablespoons Irish cream
½ teaspoon vanilla extract
⅛ teaspoon salt
½ cup cocoa powder
¼ cup finely ground coffee
Heat the 2 tablespoons cream in a bowl over a pot of simmering water.
Add the chocolate and stir together until chocolate is melted.
Stir in the Irish cream, vanilla, and salt, and remove from heat.
Set the bowl aside and let it cool for 5 minutes. Cover and chill at least 1 hour or until firm but scoopable.
On a plate, mix the cocoa powder with the ground coffee.
Scoop truffles with melon baller or spoon. Roll into rounds and roll through the cocoa/coffee mixture to coat.
Makes 6 servings
Homemade ice cream doesn’t have to be hard or take a lot of time. In fact, you don’t even need to have an ice cream maker! As long as you have heavy cream, some sweetened condensed milk, and your favorite flavors to mix in, you’re set. This no-churn coffee ice cream has both brewed coffee and instant espresso for double the coffee flavor, and it comes together in no time. Mix it up, toss it in the freezer, and you’ll have creamy, rich ice cream in just a few hours.
1½ cups heavy cream
⅔ cup sweetened condensed milk
2 tablespoons brewed, chilled coffee
1 tablespoon instant espresso
1 teaspoon vanilla extract
½ teaspoon salt
In a medium bowl, whisk the heavy cream until it thickens. Gently stir in the remaining ingredients.
Pour the mixture into an airtight container and freeze at least 7 hours.
No-Churn Coffee Cookies’n’Cream Ice Cream
Makes 6 servings
If you thought the no-churn coffee ice cream couldn’t get any better, you were wrong. I love cookies’n’cream ice cream and knew it would be a great addition to the coffee ice cream base. The sweet vanilla and chocolate flavors in the cookies are the perfect crunchy mix-in with the creamy espresso ice cream.
1½ cups heavy cream
⅔ cup sweetened condensed milk
2 tablespoons brewed, chilled coffee
1 tablespoon instant espresso
1 teaspoon vanilla extract
½ teaspoon salt
1 cup chocolate cream cookies, crushed
In a medium bowl, whisk the heavy cream until it thickens. Gently stir in the remaining ingredients.
Pour the mixture into an airtight container and freeze at least 7 hours.
Roasted Coffee and Spiced Cocoa Nuts
Makes 4 cups, about 12 servings
These nuts are something special. You know those stands that show up in the mall around the holidays, selling all kinds of fancy, candied, and spiced nuts? I talked to a lady that worked at one and got some ideas on how they got that crispy coating on the candied almonds, and this has now turned into a regular holiday treat in our family. We make multiple batches of these every year to give as gifts and they’re gobbled up in no time.
2 cups pecan halves
2 cups walnut halves
3 egg whites
1⅓ cups granulated sugar
2 tablespoons instant espresso
1½ tablespoons unsweetened cocoa powder
½ teaspoon cayenne pepper
1 stick butter
1 teaspoon salt
Preheat oven to 325°F.
Place the pecans and walnuts on a baking sheet with a rim and toast in the oven for 5 minutes. Remove them from the oven and let them cool.
In a medium bowl, beat the egg whites. Once soft peaks form, add the sugar in 3 or 4 batches. Mix for another 3–4 minutes until the mixture is glossy and smooth.
Fold in the espresso, cocoa powder, and cayenne pepper. Gently fold in the cooled, toasted nuts.
Cut up the stick of butter and put the pieces on the baking sheet. Place in the oven for about 5 minutes until the butter melts.
Spread out the mixture on the baking sheet. Bake for 8–9 minutes, remove from the oven, and stir the nuts around. Bake for another 8–9 minutes, remove from the oven, and stir again. Sprinkle the salt over the nuts and stir them again.
Bake for 10 more minutes, then cool completely before breaking up into pieces.
Makes 30–40 cookies
This recipe is straight out of my childhood. My mom has always made the best no-bake cookies. You may call them preacher cookies or drop cookies, but I will always know them as no-bakes and mine will never have peanut butter. I know lots of people use peanut butter in theirs, but I just don’t think you can beat the classic cocoa version. The instant espresso in these brings out the cocoa flavor, and there’s just enough of a hint of coffee for a slight mocha taste.
1 stick butter
2 cups sugar
½ cup milk
2 cups quick oats
½ cup unsweetened cocoa powder
1½ tablespoons instant espresso
1 teaspoon vanilla extract
¼ teaspoon salt
In a medium sauce pan, melt the butter and add the sugar and milk. Bring the mixture to a rolling boil and let it cook for 3½ minutes. (Use a timer to make sure you let it boil for at least 3 minutes!)
Remove the mixture from the heat and stir in the oats, cocoa, espresso, vanilla, and salt.
Drop the mixture by spoonful onto parchment paper and let them set completely.
Note: This recipe does not work well on muggy, stormy days. Believe me—I’ve tried.
Makes 1 dozen
I love a light, fluffy cupcake, and these always deliver. These pack a double punch of coffee with both brewed coffee and instant espresso, plus a healthy dose of cocoa powder for a rich, chocolate base. Since I’m not a great cake decorator, I go with a more pourable/spreadable icing rather than a fluffy buttercream—easy and delicious! See page 82 for the Mocha Icing recipe.
¾ cup buttermilk
¼ cup brewed coffee, cooled
¾ cup sugar
2 teaspoons vanilla extract
⅓ cup canola oil
⅓ cup unsweetened cocoa powder
1 cup all-purpose flour
1 tablespoon instant espresso
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Preheat oven to 350°F.
Mix the buttermilk, coffee, sugar, vanilla, and oil together in a large mixing bowl.
Add in the dry ingredients and stir until just combined.
Fill cupcake liners ¾ of the way and tap the muffin pan on the counter to remove any air bubbles in the batter.
Bake at 350°F for 15–20 minutes until a toothpick comes out clean.
Let them cool before frosting.
Salted Dark Chocolate Coffee Bark
Makes about 2 cups pieces of bark
Here’s another great holiday treat! For the past five years, my husband and I have put together baskets of homemade goodies for our families instead of buying Christmas gifts. We always make homemade toffee, roasted coffee and spiced cocoa nuts, some type of bark, and sugared cranberries. I love making barks because they’re so simple: all you have to do is melt chocolate, sprinkle on your toppings, and let it set. That’s it! The mix of the dark chocolate with coffee beans and sea salt is one of my all-time favorites.
10 ounces 60% dark chocolate or semisweet
¼ cup whole coffee beans (the fruitier, the better!)
1½ teaspoons large flake sea salt
Over a double boiler or in a microwave-safe bowl, melt the chocolate until it’s just warm enough to completely melt when you stir (a few minutes over the double boiler or 1–2 minutes in the microwave, checking every 30 seconds).
Pour the chocolate onto a parchment-lined baking sheet and smooth out into an even layer.
Sprinkle the melted chocolate with the coffee beans and the sea salt.
Let the chocolate set at least 1 hour, then break into bite-sized pieces.
Makes 12–18 servings
Just when you thought a childhood favorite couldn’t get any better, brown butter comes into the picture. Have you ever browned butter for a recipe? It makes your house smell like toffee and makes anything you add to it one hundred times more delicious. These crisp bars start out with browned butter that’s then mixed with marshmallows, espresso, and vanilla before stirring in the cereal and drizzling with espresso-laced chocolate.
4 tablespoons salted butter
5 cups mini marshmallows
2 teaspoons instant espresso
½ teaspoon vanilla extract
6 cups crisp rice cereal
½ cup semisweet chocolate chips
1 teaspoon instant espresso
Melt the butter in a large pot over medium heat. Let the butter cook 3–5 minutes, stirring occasionally, until the butter begins to brown and smells toasted, like toffee.
Stir in the mini marshmallows, instant espresso, and vanilla until the marshmallows are completely melted.
Remove the pan from heat and stir in the rice cereal.
Press the cereal bar mixture into a greased 9 x 13 pan and press into an even layer.
Melt the chocolate chips and stir in the 1 teaspoon instant espresso. Drizzle the chocolate over the cereal mixture.
Slice into bars once the chocolate has set.
Makes 6 servings
Want something cool for dessert? This granita is just what you need on a warm summer evening. You can mix this up in minutes earlier in the day (or a few days before) and let it freeze until you’re ready to serve. Just make sure to scrape the mixture frequently to easily scoop out the little crystals.
2 cups brewed coffee, warm
⅓ cup brown sugar
zest from 1 orange
1 teaspoon vanilla extract
In a shallow freezer-safe dish, mix the warm coffee with the brown sugar, orange zest, and vanilla.
Cover the dish and place in the freezer for 1 hour. Remove and scrape mixture with a fork. Place back in the freezer and repeat this scraping step every 30–60 minutes for 3–4 hours, or until the mixture is completely frozen but you can scrape into piles of crystals.
Once frozen, scrape again and scoop into dishes. Serve with spiced whipped cream (page 79).
Makes 2 dozen cookies
What goes better with coffee than biscotti? They are made for each other: the crunchy biscotti is exactly what you need to dip in a hot cup of coffee. I love the addition of cinnamon in these biscotti. The warmth of the cinnamon goes so well with the espresso and semisweet chocolate.
1 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
¼ cup cornmeal
1½ tablespoons instant espresso
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 325°F.
Beat the sugar with the vanilla and eggs until the mixture is light yellow and all the sugar is mixed in well, about 2–3 minutes.
Mix in the flour, cornmeal, espresso, baking powder, cinnamon, salt, and chocolate chips.
Shape the dough into a loaf, 1–2 inches thick, on a parchment-lined baking sheet, wetting your hands if needed.
Bake for 30 minutes at 325°F. Remove from the oven and let the loaf cool for 5 minutes.
Slice the loaf into ½-inch pieces and lay them cut-side down back on the baking sheet.
Bake the sliced cookies another 20–25 minutes until golden and set.
Coffee Cookies’n’Cream Mini Cheesecakes
Makes 12 servings
I love cheesecake. It’s one of my favorite desserts, but there are very rare times that my husband and I need (or even get close to finishing) an entire cheesecake. That’s why these mini cheesecakes are the perfect solution! The filling is quick to mix up, and it’s nice to have little bite-sized desserts ready and waiting in the refrigerator.
12 chocolate sandwich cookies
1 (8-ounce) package of Neufchâtel (or cream) cheese, softened to room temperature
4 ounces plain whole milk yogurt
2 tablespoons brewed coffee, cooled
1 teaspoon vanilla extract
⅓ cup sugar
1 egg
Preheat oven to 325°F.
Line a 12-cup muffin tin. Place one cookie in the bottom of each cupcake liner.
In a medium bowl, beat the Neufchâtel (or cream) cheese together with the yogurt.
Add in the coffee, vanilla, sugar, and egg and mix until the mixture is completely smooth.
Fill each liner about ¾ of the way, placing the filling on top of the cookies.
Bake for 25–30 minutes until set.
Cool to room temperature, then chill in the refrigerator until ready to serve.
Makes 8–10 servings
Classic tiramisu sticks with coffee and cocoa flavors, but this mix incorporates both raspberry and orange into the mix. The raspberry liqueur and orange juice add a little bit of sweet and tart to the ladyfingers, balancing out the rich mascarpone. The best thing about tiramisu? It looks fancy, but it’s a really easy dessert to put together.
1¼ cups espresso or double strong coffee, brewed and cooled
3 tablespoons raspberry liqueur
3 tablespoons orange juice
6 egg yolks
3 tablespoons sugar
1 pound mascarpone
2 packages ladyfingers (about 20–40, depending on the size)
1 tablespoon unsweetened cocoa powder
½ cup fresh raspberries
Mix the cooled coffee with the raspberry liqueur and orange juice.
In a large mixing bowl, beat the egg yolks with the sugar until the mixture is thickened and pale yellow, about 5–7 minutes.
Mix the mascarpone and 1 tablespoon of the coffee mixture into the yolks.
Take the ladyfingers and dip each one in the coffee mixture for 2–3 seconds, turning over to coat all sides. Using half the cookies to cover the bottom of the pan.
Top the bottom layer of cookies with half the mascarpone mixture.
Repeat with another layer of dipped ladyfinger cookies, then top with the rest of the mascarpone.
Cover the pan and let it set in the refrigerator at least 2 hours or overnight.
Dust the top of the tiramisu with the cocoa powder and top with fresh raspberries before serving.
Makes 3–4 cups mousse, 6–8 servings
This may be a cheater’s mousse, but I still love it. If you ever find yourself in need a dessert—and fast—this is a great recipe to have on hand. If you have some chocolate and coffee beans in the pantry and heavy cream in the fridge, you’ll never be caught without a sweet ending to a meal!
2 cups heavy cream, divided
3 tablespoons coffee beans, cracked/crushed
4 ounces dark or semisweet chocolate
1 teaspoon vanilla extract
pinch salt (less than ⅛ teaspoon)
Heat ½ cup of the cream with the cracked coffee beans in a small saucepan until bubbles start to form around the edges. Remove the pan from heat and strain the beans out of the cream.
Pour the warm cream over the chocolate and let it sit 2–3 minutes, then stir until the chocolate is completely melted into the cream. Let this mixture cool until almost room temperature.
Beat the remaining 1½ cups cream until soft peaks form. Pour in the cooled chocolate mixture, vanilla, and salt. Beat again for another 2–3 minutes until the cream is thickened and the chocolate is fully incorporated.
Chill before serving.
No-Bake Irish Cream Mousse Pie
Makes 8 servings
Everyone needs an easy pie recipe in their arsenal. There are always times when you just need something that’s fast and easy to put together, last-minute, or just for those times when you want something fabulous but don’t want to spend a ton of time in the kitchen. This pie is exactly what you’re looking for! The crust is no-bake, and the mousse comes together in almost no time.
24 chocolate sandwich cookies
4 tablespoons butter, melted
2 cups heavy cream, divided
3 tablespoons coffee beans, cracked/crushed
4 ounces dark or semisweet chocolate
2 tablespoons whiskey
1 teaspoon vanilla extract
pinch salt (less than ⅛ teaspoon)
Crush the cookies in a food processor until finely chopped. Add in the melted butter and process for another minute.
Press the cookie mixture into a 9-inch pie pan, making sure to come up the sides and completely cover the bottom.
Chill the crust for 1 hour.
Heat ½ cup of the cream with the cracked coffee beans in a small saucepan until bubbles form around the edges. Remove the pan from heat and strain the beans out of the cream.
Pour the warm cream over the chocolate and let it sit 2–3 minutes, then stir until the chocolate is completely melted into the cream. Let this mixture cool until almost room temperature.
Beat the remaining 1½ cups cream until soft peaks form. Pour in the cooled chocolate mixture, whiskey, vanilla, and salt. Beat again for another 2–3 minutes until the cream is thickened and the chocolate is fully incorporated.
Spread the mousse into the pie crust. Chill 2–3 hours before serving.
Makes 16 brownies
Besides a classic chocolate chip cookie recipe, a perfectly fudgy brownie recipe is probably one of the most important to have on hand. You never know when you’re going to want brownies, but it happens all the time. This recipe makes my favorite kind of brownies—super rich, dense, fudgy squares. I’m not a fan of cakey brownies and we never use frosting or icing on ours. They should have a crackly crust, not icing! I save my icing for cake. These are great on their own and they make a delicious base under a scoop of ice cream.
10 tablespoons butter
1 cup + 2 tablespoons sugar
¾ cup + 2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons brewed coffee, cooled
2 teaspoons instant espresso
2 eggs
½ cup all-purpose flour
Preheat the oven to 325°F. Line the bottom and sides of an 8 x 8 pan with parchment paper or foil.
Either over a double boiler or in a microwave-safe dish, mix the butter, sugar, cocoa, and salt and heat until the butter is melted and the mixture is smooth. Let the mixture cool until it’s just slightly warm—it will look gritty right now, but that’s okay!
Stir in the vanilla, brewed coffee, and instant espresso.
Add in the eggs, one at a time, stirring after each one, making sure the eggs are completely blended into the batter.
Stir in the flour, mixing until it is completely incorporated. Stir for another 30–40 strokes.
Spread into the pan and bake at 325°F for 30–35 minutes or until a toothpick comes out clean.
Let the brownies cool almost completely before slicing.
Brownie Coffee Caramel Sundaes
Makes 4 servings
Is an ice cream sundae an actual recipe? Can I call this a recipe when it’s just layering ingredients? I hope so. Take a warm brownie, top it with ice cream, drizzle it with coffee caramel sauce. Easy, right? These take no time to put together, but they taste like you slaved all day. I love when recipes make me seem like I have it more together than I actually do. Want to kick it up another notch? Make the no-churn coffee ice cream and use that in these sundaes. Holy moly, it’s good.
4 Fudgy Cocoa Brownies (recipe on page 151)
1 cup vanilla ice cream
½ cup Coffee Caramel Sauce (recipe on page 75)
Heat the brownies in the microwave for 20 seconds.
Top each brownie with ¼ cup scoop of ice cream and spoon over 2 tablespoons of coffee caramel sauce.
Makes 30–40 bites
I love chewy granola bars, especially in bite-sized form. These little no-bake bites are full of tasty ingredients and are the perfect little snack! Grab a handful for an afternoon snack or stir a few into yogurt for an easy breakfast.
2½ cups quick oats
½ cup unsweetened coconut
½ cup mini semisweet chocolate chips
⅓ cup sunflower seeds
2 tablespoons flaxseed, ground
2 tablespoons brewed coffee, cooled
½ teaspoon salt
¾ cup creamy peanut butter
¾ cup honey
3 tablespoons coconut oil, melted, or safflower oil
1 tablespoon instant espresso
1 teaspoon vanilla extract
In a large bowl, mix the oats with the coconut, chocolate chips, sunflower seeds, and flaxseed.
In a separate bowl, mix the brewed coffee, salt, peanut butter, honey, oil, instant espresso, and vanilla until smooth.
Pour the peanut butter mixture over the dry ingredients and mix until all of the oat mixture is coated. Place the bowl in the refrigerator and chill 20–30 minutes.
Roll into about 1-inch rounds. Place back in the refrigerator to set.
