COFFEE ICING
Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 6
Number Of Ingredients 4
Steps:
- Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.1 mg, Sugar 39.3 g
BROWNIES WITH COFFEE GLAZE
Steps:
- Preheat oven to 325 degrees F. Butter and flour 9-by-12-inch baking pan. Line bottom of pan with parchment paper; butter and flour paper. Combine chocolate, butter, espresso and salt in top of double boiler over simmering water. Stir until chocolate melts and mixture is smooth. Cool.
- In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth. Add melted chocolate mixture and whisk until smooth. Gently fold in flour, just until it disappears. Fold in pecans. Pour into prepared pan; smooth top.
- Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour.
- Whisk Kahlua, vanilla and butter in small bowl until well blended. Add powdered sugar and whisk until smooth icing forms. Spread over brownies and let set at least 1 hour before cutting.
COFFEE GLAZE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat.
COFFEE DOUGHNUTS WITH COFFEE GLAZE
A recipe for coffee cake doughnuts with a coffee glaze.
Provided by Katherine Sacks
Categories Cake Coffee Dessert Kid-Friendly Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 doughnuts
Number Of Ingredients 16
Steps:
- Make the doughnuts:
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
- Make the Coffee Glaze:
- Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
CHOCOLATE STOUT CAKE WITH COFFEE GLAZE
This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.
Provided by Laurie Ellen Pellicano
Categories cakes, dessert
Time 4h
Yield 1 (10-inch) Bundt cake
Number Of Ingredients 19
Steps:
- Place a rack in the lower third of the oven and heat to 350 degrees.
- In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
- In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
- In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
- Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
- Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
- Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
- Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
- Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
- Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.
CREAM CHEESE GLAZE
After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!
Provided by young n fun
Categories Dessert
Time 2m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, beat cream cheese, butter, and milk.
- Gradually add the powdered sugar.
- Beat in vanilla.
Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6
ORANGE-GLAZED COFFEE CAKE
Make and share this Orange-Glazed Coffee Cake recipe from Food.com.
Provided by Wildflour
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes.
- Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture.
- Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms.
- Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking.
- Place dough into a large greased bowl, turn to coat.
- Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours.
- Grease a 10" springform pan.
- Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes.
- Divide the dough into 3 equal pieces and roll each piece into 20" long ropes.
- Braid the ropes together.
- Coil braided dough into prepared pan and tuck ends under.
- Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes.
- Brush dough with the glaze.
- Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown.
- Turn cake out onto a wire rack to cool slightly.
- Icing:.
- In small bowl, stir together powdered sugar and orange juice til smooth.
- Spread icing over warm cake.
- Serve warm.
Nutrition Facts : Calories 297.8, Fat 3.5, SaturatedFat 1.7, Cholesterol 50.3, Sodium 148.2, Carbohydrate 58.3, Fiber 1.4, Sugar 23.2, Protein 8
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