Recipes for Coffee Lovers..

Are you tired of your daily coffee. Do you want to try some ways to consume coffee other than just drinking it. Then you’re at the right place. The following are recipes to consume coffee:

1.Coffee Pecan-Pie Squares:

These squares are much easier to eat than pie. The filling won’t run, and the ratio of toasted pecans on top to the filling, is generous enough that you won’t be tempted to pick off the nuts first. Flecks of ground coffee in the filling cut the sweetness and, to my mind, greatly improve a traditional favorite.

Pastry Crust:

1 cup all purpose flour

1/4 cup firmly packed light brown sugar

1/4 teaspoon salt

1/2 cup unsalted butter chilled and cut into pieces

2 tablespoons plain yogurt

 Pecan Filling:

3 tablespoons unsalted butter,softened

1/3 cup firmly packed light brown sugar

1/3 cup sugar

1/3 cup light corn syrup

2 large eggs

1 tablespoon coffee liqueur

2 1/2 teaspoons of ground coffee

2 cups pecan halves

1/4 cup chopped pecans

Preparation:

1. Pre heat the oven to 350 degrees F, with a rack in the middle. Lightly grease a 9-by-13 inch pan.
2. Make the crust: In a food processor, combine the flour, brown sugar and salt. pulse the blend.
3. Add the butter pieces and pulse until the moisture is the consistency of cornmeal. with the machine running, add the yogurt and pulse just until incorporated, about 10 seconds. The mixture will be crumbly, but will hold together when pressed.
4. Press the crust into the pan. Pierce the surface evenly with a fork.
5. Bake for 15 to 20 mins, or until the edges turn light brown. Leave the oven on.
6. Make the filling:In a large bowl, with an electric mixer on the medium speed, cream the butter with the sugars until well blended, about 2 mins. Blend the corn syrup.
7. Add the eggs one at a time, blending well after each one. Add the coffee liqueur and ground coffee and beat on medium speed for a minute. With a wooden spoon,stir in the pecan halves and chopped pecans.
8. Pour the filling over the prebaked crust. Use a rubber spatula to spread the filling to the edges.
9. Bake for 25 minutes, or until the filling is browned and somewhat firm. Cool on the wire rack before cutting into 32 squares. Larger squares are easier to cut, but these cookies are rich, so smaller squares are better. Refrigerate in an airtight container for  up to a week.

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2.Banana Nut coffee Cake:  Peanut butter and banana produce a rich tasting yet light textured yellow cake, which has a faint note of coffee in the background. The cake is worth trying just to see how beautifully it goes with luscious coffee-cream cheese frosting. The frosting recipe doubles easily.

Cake:

2 1/2 cups cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup brewed coffee

2 medium bananas, pureed

1/2 cup unsalted butter,softened

1/4 cup smooth peanut butter

3/4 cup firmly packed light brown sugar

3/4 cup sugar

2 large eggs

2 teaspoons finely ground coffee

1 teaspoon pure vanilla extract

Frosting:

2 tablespoons butter,softened

2 tablespoons cream cheese,softened

1 cup confectioner’s sugar sifted, or more as needed

1 teaspoon finely ground coffee

1 1/2 teaspoons instant coffee powder,dissolved in 1 tablespoon hot water.

Preparation:

1. Preheat the oven to 350 degrees F, with a rack in the lower third of the oven. Butter and flour a 9/13 inch pan.
2. Make the Cake:Sift together the cake flour, baking powder and salt into a small bowl;set aside.
3. Stir the brewed coffee into the pured bananas in a small bowl;set aside.
4. In a large bowl, with an electric mixer on high speed, cream together the butter and peanut butter until smooth.
5. Add the brown sugar and cream on high for a minute. Add the sugar and cream for another minute.
6. Add the eggs, one at a time, beating well after each addition. Add the ground coffee and beat on high until light and fluffy, about 3 mins.
7. Add the flour mixture in 3 proportions, alternating with the banana-coffee mixture, beating well on medium speed with each addition.
8. Pour the mixture into the pan. Bake for 45 to 50 mins, or until the top is light gold .
9. Meanwhile make the frosting:Cream together the butter and cream cheese with an electric mixer until smooth, about 2 mins ago.
10. Add the sugar and ground coffee and cream together on high until smooth , about a min,
11. Add the dissolved instant coffee and blend on medium speed until smooth. The consistency should be slightly thick and spreadable . If the frosting seems too think, add a few drops of water. if it seems too thin add more confectioners sugar.

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3.TIRAMISU

Ingredients

• 6 egg yolks

• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract

• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder
• Add all ingredients to list

Directions

• Prep Time: 35 m
• Cook: 10 m
• Ready In 5 h

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.