coffee

All posts tagged coffee

Baking With Booze: Italian Amaretto Coffee Cake

Published December 20, 2014 by The Feminist

Dear readers, it has been a ridiculously long time since my last Baking with Booze video. Not because I was lacking inspiration – I’m never short of inspiration!- but because I was lacking time. These past couple of weeks have been absurdly busy and I regret to say that the first thing that suffered from my busy life was my blog and my Baking with Booze spin off show.

However, this doesn’t mean I have forgotten all about you, dear readers. You still have a special place in my heart and that is why I decided to clear my busy schedule and make some time to put together another Baking with Booze video.

This cake is – to use Tom Kerridge’s favourite phrase- “utterly lush”: a moist loaf packed with aromatic coffee and Amaretto flavours and topped with a tasty walnut crumble. It is by far the most perfect cake to kick off the Holidays, for it will get you into a Christmas spirit in no time.

PS: With this video, I also took the liberty to bombard you with my favourite song of the moment: Therapy by Mary J. Blige. I hope you all like it as well, because otherwise you are so screwed. 😉

Ingredients:

For the walnut crumble:

  • 50gr walnuts, finely chopped
  • ½ tsp ground cinnamon
  • 20gr butter
  • 1 heaped tbsp. flour
  • 2 tbsp maple syrup

For the Amaretto coffee cake:

  • 150gr butter
  • 200gr cane sugar
  • 200gr flour
  • 1 tbsp baking powder
  • 4 eggs
  • 100ml hot water
  • 1 tbsp instant espresso powder
  • 50ml Amaretto

Method:

  1. Preheat the oven to 170°C and line a loaf tin with baking parchment.
  2. Make the walnut crumble. Mix the butter, maple syrup, cinnamon and flour together in a blender until you get a thick paste. Stir in the chopped walnuts by hand until evenly dispersed and set aside.
  3. In a bowl, mix together the butter and sugar until light and fluffy.
  4. Mix the hot water together with the espresso powder and let it cool slightly before adding to the butter and sugar mixture. Mix well. Now stir in the Amaretto as well. Your mixture will look disgusting at this stage, but it will change, trust me.
  5. Stir in the eggs, one at a time and whisk well after each addition.
  6. Finally, stir in the flour and baking powder and pour the batter into the baking tin.
  7. Scatter dollops of the walnut crumble all across the top of the batter and bake in the oven for about 40-45 minutes.

Baby, it’s cold outside! Pumpkin Pie Tiramisu with Coffee-Glazed Pecan Praline

Published December 8, 2014 by The Feminist

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This is one of those desserts that looks kinda freaky and –dare I say it?- ugly, especially if you don’t know what it is.

However, as with many things in life, the most freakish are the most delicious.

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And, pssss, I will let you in on a little secret: this tiramisu (yes, that is what this strange-looking thing is) is the yummiest thing you will ever taste. It is a pumpkin pie turned into a tiramisu, which makes it even more delicious and more decadent! Just imagine a homemade pumpkin puree loaded with spices combined with a soothing mascarpone cream into one lovely, orange-coloured mousse! Add to that some heavenly Belgian peperkoek (The Belgian version of gingerbread, only way better) soaked in Amaretto and coffee and for the finishing touch I conjured up some crunchy coffee-glazed pecan praline.

I mean, If you aren’t drooling right now, something is clearly wrong with you.

As you can see, the combination of orange and brown hues is doomed not to look very appetizing, but if you do would like to try to make it look more appealing, you can always opt for individual glasses to serve the tiramisu in. But I always find that too fiddly to spend my time on.

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Another great reason why you have to make this pumpkin pie tiramisu is because it is the ideal dessert to eat when it is cold outside. Just imagine sitting in your sofa, staring at your wonderfully decorated Christmas tree, while gobbling down some of this tiramisu…

Doesn’t this scenario make you want to jump for joy?

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Ha! Thought so!

Here are the instructions:

Ingredients:

For the homemade pumpkin puree:

  • 1 small butternut squash (peeled, deseeded and diced)
  • 2 tbsp maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 tbsp Amaretto
  • 1 tsp corn flour

For the mascarpone mixture:

  • 250gr of mascarpone
  • 400gr homemade pumpkin puree

For the coffee-soaked peperkoek:

  • 1 pack of good-quality peperkoek
  • A huge cup of strong coffee
  • 5tbsp Amaretto

For the coffee-glazed pecan praline

  • 75gr pecan nuts
  • 1 tsp instant coffee granules
  • 1tbsp caster sugar
  • 1 tbsp water
  • Pinch of salt

Method:

  1. Cook the butternut in a pot of boiling water until soft.
  2. Drain and mash together the butternut with the spices and maple syrup. Put the mix back on a very low heat. In a small bowl, mix together the corn flour with the Amaretto. Pour the mix into the mashed butternut and stir.
  3. Spoon the butternut puree into a bowl and refrigerate until cooled.
  4. Mix together the mascarpone with 400gr of the butternut puree. Give it a quick taste to see whether the mix is sweet enough. If not, add some more maple syrup. Set aside.
  5. Start assembling your tiramisu by dunking the peperkoek slices into your coffee and amaretto mix. Put the soaked peperkoek on the bottom of your dish.
  6. Spoon half the pumpkin pie mascarpone mixture onto the peperkoek layer.
  7. Now repeat the dunking process and put another layer of peperkoek on top of your mascarpone cream.
  8. Put in the fridge overnight.
  9. To make your pecan praline, preheat the oven to 180°C and chop the nuts into rough chunks. Put a pan on medium heat and add a heaped tablespoon of caster sugar and wait until it starts to caramelize. Add the coffee granules and the splash of water. Stir in the chopped pecans and add a pinch of salt. Transfer the coffee-caramel-coated pecans onto some baking parchment and put in the oven for 5 minutes until it starts to smell nice (the smell can be best described as “toasty aromatic”. If it more resembles “burnt toasty” you know they have been in there for too long.)
  10. Transfer the nuts to a chopping board and chop them up finely. Scatter them on top of your tiramisu. Dig in!

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Like Starbucks, Only Better: White Chocolate Mocha Cupcakes

Published June 28, 2014 by The Feminist

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Did you ever hear about “the afternoon slump”? When your head feels like a box filled with bubble wrap, your energy level is below zero and when you wish your desk could turn into a mattress and pillow?

Sounds familiar, doesn’t it? Well, when I am in need of a pick-me-up, I always go to Starbucks for some coffee. One of my favourite beverages from Starbucks is the white chocolate mocha. Strong espresso, comforting white chocolate sauce and soothing steamed milk… could there possibly be anything better than that?

Yes.

Espresso, white chocolate and milk all mixed into one cupcake.

One cupcake!

This cupcake is a true teatime delight and will give you just that caffeine boost you were looking for! So forget about Starbucks! This time you will get your afternoon treat from your own kitchen!

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Ingredients (makes 6 regular or 4 large cupcakes):

  • 2 tbsp coffee granules
  • 100gr white chocolate
  • 75gr Greek yoghurt
  • 50gr soft light brown sugar
  • 150gr plain flour
  • 1 tsp baking powder
  • 90ml semi-skimmed milk
  • 1 egg
  • 1 tbsp vegetable oil
  • ¼ tsp ground cinnamon

Method:

  1. Preheat the oven to 200°C. Line a cupcake tin with cupcake cases.
  2. Mix the sugar and coffee granules together to create a less lumpy mixture. Toss the flour, cinnamon, baking powder into the bowl with the coffee-sugar mixture and mix well until everything is incorporated.
  3. Beat the egg with the milk, yoghurt and vegetable oil together in a jug. Pour into the dry ingredients and mix. Chop up 40gr of white chocolate and stir it in the batter.
  4. Pour the cupcake mix into the cases and bake for 15 to 20 minutes.
  5. Leave to cool completely. Once cooled, melt the remaining white chocolate in the microwave and drizzle over the cupcakes.

 

The Perfect Caffeine Shot: Baileys Coffee Cupcakes

Published November 2, 2013 by The Feminist

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I am a huge coffee addict. If coffee were a person, I would actually consider marrying it. I can sum up more types of special coffee flavours than I can sum up US Presidents and I am extremely judgmental of people who have never tasted a Pumpkin Spice Latte, let alone don’t drink coffee at all. (There’s clearly something wrong with them!) Sometimes I even think the guy behind the counter at my local Starbucks knows me better than my own parents…

Yes, if I were a fictional TV character I would definitely be Lorelai Gilmore from the Gilmore Girls: a woman after my heart with infinite babbling capabilities and a huge love for caffeine.

Just like her, I have strongly considered hooking myself up to an IV filled with coffee and carrying it around with me throughout the day.

IV

Needless to say that a coffee cupcake sounds like music to my ears, so even without the addition of Baileys I would be happy to eat an entire batch of these cuties. With the added Baileys, however, I am completely going crazy. The perfection of this cupcake is simply mindboggling: a light sponge, the intense depth of the coffee, the soothing texture of sweet frosting and a kick of boozy Baileys…

My name is Eveline and I am a coffee addict. And I just overdosed on these cupcakes.

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Ingredients (makes 6 big or 8 medium cupcakes)
• 80ml milk
• 40ml Baileys
• 10gr instant espresso powder
• 40gr butter
• 140gr caster sugar
• 120gr plain flour
• ½ tbsp baking powder
• 1 egg

For the Baileys frosting:
• 50gr butter
• 60gr icing sugar
• 2 tbsp Baileys
• 1 tbsp chocolate and hazelnut spread (type Nutella)

Method:
1. Preheat the oven to 190°C and fill a muffin tin with muffin cases.
2. Lightly warm the milk, Baileys and coffee powder in a small sauce pan.
3. Whisk the butter, flour, sugar, baking powder together until you get a breadcrumb consistency.
4. Pour in half of the coffee mixture and mix together on low speed. Add the egg and then the other half of the coffee mixture and keep beating until you get a smooth, glossy and thick batter.
5. Spoon the batter into the cupcake cases and bake in the oven for 18-20 minutes.
6. For the frosting, mix all the ingredients together until light and fluffy and spread generously onto the cooled cupcakes.

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Things that make your taste buds sing: Lemon, cranberry and pistachio drizzle cake.

Published January 5, 2013 by The Feminist

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This scrummy cake, studded with ruby red cranberries and opal green pistachios and drizzled with a tangy lemon syrup, makes for the perfect accompaniment to a hot cup of coffee. The rich and buttery lemon flavour in combination with the beautiful cranberry and pistachio jewels, turn this cake into a feast for the taste-buds and the eyes! One bite of this and you will be lost in nostalgic bliss…

This shows yet again that you don’t have to spend hours and hours in your kitchen to bake something spectacular. With just a few tricks and tweaks you can turn an ordinary looking and tasting loaf into something mouthwateringly delicious! Believe me when I say that this is by far the best thing about baking: the magical feeling of creating something truly extraordinary without having to work your butt off.
Don’t you agree? 😉