Espresso Bark

Prep10 m
Cook15 m
Ready In25 m

Recipe By:Anna Cole

"A simple chocolate candy recipe, great for giving at Christmas!"

Ingredients

2 cups semisweet chocolate chips
1 teaspoon margarine

3/4 cup whole coffee beans
1/4 cup chopped white chocolate

Directions

Cover a cookie sheet with waxed paper.
Combine the chocolate chips and margarine in a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Mix in the coffee beans until evenly distributed.
Pour the chocolate out onto the waxed paper and spread into an even layer. Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. Place in the freezer until set, about 5 minutes. Break into pieces and store in an airtight container.

Espresso Martini

Prep5 m
Ready In5 m

Recipe By:Christine Kelly

"Enjoy a delightful martini with taste but not too sweet!!!"

Ingredients

1 fluid ounce vanilla flavored vodka
2 fluid ounces coffee-flavored liqueur

1 fluid ounce cream or milk
1 cup crushed ice

Directions

Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve.

Espresso Biscotti

Prep25 m
Cook1 h
Ready In1 h 25 m

Recipe By:Sophia Candrasa

"These biscotti make a good Christmas gift! The combination of fruits, nuts, chocolate chips, and spices are prefect for any holiday season."

Ingredients

1/4 cup unsalted butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
3 1/4 cups pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking powder

1 teaspoon instant espresso powder
2 teaspoons grated orange zest
1/2 cup chocolate chips
1/2 cup dried apricots
1/2 cup dried cranberries
1/2 cup slivered almonds
1 egg white, lightly beaten

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

Pecan And Chocolate Espresso Pie

Recipe By:MARBALET

"A delicious nutty, chocolate coffee dessert!"

Ingredients

1 1/4 cups all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, chilled
5 tablespoons ice water
1 1/3 cups pecan halves
4 eggs
1 tablespoon instant espresso powder

1/3 cup unsalted butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch salt
1 cup light corn syrup

Directions

To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.

Chocolate Espresso Cookies

Recipe By:Suzanne

"Coffee flavored chocolate cookies that have a brownie feel."

Ingredients

3 (1 ounce) squares unsweetened chocolate
2 cups semisweet chocolate chips
1/2 cup butter
3 eggs
1 cup white sugar

2 1/4 teaspoons finely ground espresso beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper.
In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.
Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.

Allie's Espresso Kahlua(R) Liqueur

Allie's Espresso Kahlua® Liqueur

Prep10 m
Ready In30 d 10 m

Recipe By:AllieGeekPi

"Like Kahlua(R) liqueur but with an Italian kick from espresso."

Ingredients

2 cups dark brown sugar
2 cups hot brewed espresso

2 cups dark rum (such as Bacardi(R))
1 vanilla bean

Directions

Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.

Espresso Martini Cocktail

Prep5 m
Ready In5 m

Recipe By:Allrecipes

"Who says you can't get a jolt of caffeine with your cocktail? Add a shot of espresso to this chocolatey drink for an added pick-me-up."

Ingredients

1 fluid ounce brewed espresso
1 1/2 fluid ounces vodka
1 1/2 fluid ounces coffee-flavored liqueur (such as Kahlua(R))

1 fluid ounce white creme de cacao
1 cup ice

Directions

Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Homemade Espresso Sugar Cubes

Prep15 m
Ready In1 d 15 m

Recipe By:Jennifer Ranger

"Making your own sugar cubes is economical and fun, plus they make great homemade gifts! Wrap them in a cellophane bag tied with a pretty ribbon and you'll delight every coffee and tea drinker you know."

Ingredients

2 cups white sugar
2 tablespoons brewed espresso, or as needed

1 1/2 tablespoons water
1 1/2 tablespoons instant espresso powder

Directions

Stir sugar, espresso, water, and espresso powder together in a bowl with a fork until all the liquid is incorporated and the mixture has the consistency of wet sand. Pour mixture onto a baking sheet.
Press sugar mixture by hand into a firmly-packed rectangle. Straighten the sides of the rectangle with a dough cutter or metal spatula. Cut mixture into small cubes and spread cubes slightly apart on the baking sheet. Dry cubes at room temperature until set, about 24 hours.

Mocha Espresso Ice Cream

Prep10 m
Ready In2 h 10 m

Recipe By:DogsboroDave

"This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner."

Ingredients

2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup white sugar
1/2 cup brewed espresso, chilled

1/4 cup chocolate syrup
3/4 cup cocoa roast almonds, chopped
4 ounces dark chocolate, chopped

Directions

Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Espresso Sugar Cream Pie

Prep10 m
Cook50 m
Ready In3 h

Recipe By:oz

"Sugar cream pies were all the rage when times were rough and money was in short supply. Well, times change... don't they? Here's a modern twist on an old favorite that could easily become your favorite dessert!"

Ingredients

1 (9 inch) unbaked pie crust
1 tablespoon melted butter
2 cups heavy cream
1 cup packed brown sugar

1/4 cup all-purpose flour
1 tablespoon instant espresso powder
1 cup chocolate whipped cream (such as Chocolate Reddi-wip(R)) (optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.

Flourless Chocolate Espresso Cake

Prep30 m
Ready In3 h 10 m

Recipe By:Land O'Lakes

"An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream."

Ingredients

Cake:
1 tablespoon instant espresso powder
1 tablespoon hot water
3/4 cup LAND O LAKES(R) Unsalted Butter
6 ounces high-quality bittersweet chocolate baking bar, broken into small pieces
1 cup sugar
3 LAND O LAKES(R) Eggs
1/2 cup unsweetened cocoa powder

Espresso Whipped Cream:
1 teaspoon instant espresso powder
1 teaspoon hot water
1 cup LAND O LAKES(R) Heavy Whipping Cream, chilled
1/4 cup sugar
2 tablespoons powdered sugar
1/8 teaspoon extra fine edible glitter

Directions

Heat oven to 350 degrees F.
Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.
Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
Combine powdered sugar and edible glitter in bowl.
Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
Serve with espresso whipped cream.

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