Frozen Coffee Parfait
Makes 6 to 8 servings.
I recommend one of the following coffees for this recipe: Yemen Mocha, Mexico Bourbon de Coatepec, or, Java Blawan Washed.
1 14 oz can sweetened condensed milk. 1/3 cup double strength coffee (sweetened with 4 tablespoons of sugar while hot) allow to cool before using. 1 cup whipped heavy whipping cream
In a large bowl, combine the sweetened condensed milk and the coffee with mixer on high whip for three to five minutes and then, by hand, fold in the whipped whipping cream. Make sure the mixture is evenly distributed. Spoon the mixture in 6 to 8 serving dishes, then freeze for 3 hours or until firm. Garnish before serving with a chocolate covered coffee bean and chocolate syrup if desired. Return leftovers to the freezer.
Quick & Easy Mocha Cake
Serves 10 to 12 depending on the thickness of the slices.
1 Pillsbury or other Moist Cake mix (the kind with pudding in the mix) Milk Chocolate or German Chocolate. In place of the water called for in the cake, use cool or cold double strength coffee to which 2 tablespoons of sugar have been added.
Instead of beating only at low to medium speed with the mixer, use low speed to blend the ingredients and then, using high speed, beat the batter for 3 to 5 minutes till it is fairly fluffy. Bake as directed on the package (usually 350° ) in a bundt cake pan. Cool well and use the following frosting recipe
Cream Cheese Icing
1 8oz package cream cheese, softened. 1/3 cup double strength coffee (sweetened with 4 tablespoons 2 tablespoons butter softened. 2 tablespoons double strength coffee (cooled). 1 teaspoon vanilla (if desired). 3 cups sifted powdered sugar.
Cream butter & cream cheese together and add the coffee & vanilla whip till fluffy then add the powdered sugar a bit at a time continuing to whip on high till all the sugar is added. whip an additional 3 to 5 minutes.
Icing the cake
Turn cake out on a cake plate and, using a piece of heavy thread or a knife cleanly slice horizontally thru the cake. Carefully remove top and lay aside. Ice the cut top of the bottom layer and replace the top. Ice the cake with the rest of the icing making decorative swirls in the icing with a table knife.
Use shaved chocolate or chocolate sprinkles in the swirl pattern.
Coffee Mallow Parfait
24 regular size marshmallows(about 3 cups). 1 cup double strength coffee (we suggest Yemen Mocha). 1 cup whipping cream, whipped. 1/2 cup chocolate cookie crumbs.
In medium sauce pan combine the marshmallows and the coffee. Cook and stir over medium heat till marshmallows melt. Chill till partially set. Fold the whipped cream into the marshmallow mixture. Chill again till partially reset. In Parfait glasses. start with the coffee/mallow mixture and layer the mixture with the cookie crumbs so that there are at least three layers of cookie crumbs.
Top with the coffee/mallow mixture.
Chill again till serving. Just before serving, add a dollop of whipped cream. Garnish with a drizzle of Torani Mint or chocolate syrup and top with a large chocolate shave.
Chocolate Covered Coffee Dreams
Makes 6 to 8 servings.
I recommend the following coffees for this recipe: 62 Continental, Indio Noir, or Turkish Blend.
2 1/2 cups dark brown sugar. 1/4 cup corn syrup. 1/4 teaspoon salt. 1/2 cup triple strength coffee. Whites of 4 large eggs. 1 cup chopped nuts ( If desired; we suggest Pecans, Macadamias, Walnuts, or Black Walnuts.) 3 to 5 lbs Melting Chocolate (your choice of dark, milk, or white chocolate. Please check our Chocolate page for several fine melting chocolates. )
Butter the sides of a heavy 2 qt saucepan. Put the sugar, corn syrup, salt and coffee in it and cook on high stirring constantly until the sugar dissolves and the mixture comes to a boil. Cook, to a hard ball stage (260°) without stirring. Remove from heat. Working quickly, (use a very large, chilled glass or metal bowl for the egg whites) beat the egg whites till stiff peaks form. Pour the hot syrup in a thin stream over the beaten egg whites while beating on high speed with the mixer.Continue beating mixture at high speed until it forms soft peaks and begins to lose it's gloss. Add the nuts and beat thoroughly for 5 more minutes. Allow to cool slightly, cover the bowl, then put in the freezer to chill. In the top of a double boiler, slowly heat the melting chocolate stirring constantly until it is thoroughly melted. Put waxed paper on several cookie sheets. Remove the bowl from the freezer and, with a teaspoon, drop a heaping teaspoon full of the cold mixture in the melted chocolate.(Don't spear the candy... scoop it carefully from the chocolate!) Working quickly, use two forks to remove the dipped candy from the chocolate and place on the waxed paper. Repeat the process until all the mixture is gone. Pour the remaining dipping chocolate in a buttered pie pan to cool. It can be reheated... Allow the candies to cool. The chocolate coating on the dipped candies will harden as it cools. Store in a covered container in a cool place or in the refrigerator if desired.
If you have a favorite drink recipe that uses coffee as one of it ingredients i love to add it to my recipes collection. Send us your favorite Coffee Drink Recipe. E-mail your recipe to Sandstone Coffee Recipes