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Coffee

Spiced Gingerbread Coffee

This post is sponsored by the © J.M. Smucker Company, all opinions are my own.

The rich aroma of coffee paired with delicate scent of spices will fill your kitchen with warmth and your heart with joy when enjoy this Dunkin’ Donuts® Spiced Gingerbread Coffee.

Spiced Gingerbread Coffee served with gingerbread cookies and cinnamon sticks.

Summer has come to an end in my house.

Fall is here and it is officially cozy sweater and rain boots season! 

One of my favorite things to do when the kids go back to school is invite a girlfriend over for coffee. 

As soon as I kiss Matty and wave goodbye as he goes to school on the bus, I hurry home to prepare for my coffee date! 

Spiced Gingerbread Coffee served with gingerbread cookies and cinnamon sticks.

Sometimes a cup of black coffee with a splash of creamer is enough. 

However with Fall approaching and the weather turning colder, I wanted make a special spiced coffee for this morning.  

Spiced Gingerbread Coffee served with gingerbread cookies and cinnamon sticks.

Dunkin’ Donuts coffee is a staple in our household. 

In fact, I used to send Dunkin’ Donuts Original Blend coffee to my husband when he was deployed to Iraq and Afghanistan.  Dunkin’ coffee got him through some long nights!

Spiced Gingerbread Coffee served with gingerbread cookies and cinnamon sticks.

For my coffee date with my girlfriend, I used Dunkin’ Donuts Original Blend coffee to make a perfectly seasoned Spiced Gingerbread Coffee.  

Putting this Spiced Gingerbread Coffee together is very simple.  I combined whole milk, coffee, maple syrup, molasses, and fall spices together in a pot a whisked until smooth. And, you can find the coffee and ingredients all at Walmart!

Spiced Gingerbread Coffee served with gingerbread cookies and cinnamon sticks.

I let the mixture simmer for about 10 minutes or until it reduced by a quarter.  What is left is a rich, creamy, smooth, perfectly seasoned Spiced Gingerbread Coffee that is out of this world delicious! 

In fact, it’s so rich and creamy that I have to sip it slow otherwise I’ll drink too fast and get a sugar rush! 

Spiced Gingerbread Coffee served with gingerbread cookies and cinnamon sticks.

I got some pre-made gingerbread men cookies, whipped cream, ground nutmeg and extra cinnamon sticks to garnish.  However, all those things are optional!  

The Spiced Gingerbread Coffee is delicious even without all the toppings! 

Spiced Gingerbread Coffee

Yield: 4 cups
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes

The rich aroma of coffee paired with delicate scent of spices will fill your kitchen with warmth and your heart with joy when enjoy this Spiced Gingerbread Coffee.

Ingredients

  • 3 cups brewed Dunkin’ Donuts Original Blend coffee
  • 4 cups whole milk
  • 1 tsp molasses
  • 2 Tbsp brown sugar packed
  • 2 Tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 cinnamon sticks (plus more for garnish, optional)
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions

  1. In a medium pot, whisk together all ingredients over medium-high heat.
  2. Cook until it begins to bubble but not quite to boiling, whisking occasionally. (6-8 minutes)
  3. Once it bubbles, reduce to a hot simmer and let reduce by one quarter, whisking occasionally. (4-5 minutes)
  4. Strain coffee using a mesh strainer to get out the cinnamon stick and any other unwanted bits.
  5. Serve hot topped with whipped cream, ground ginger, a cinnamon stick and ginger cookie.
chocolate cake on a cake stand in a kitchen

Mocha Cookies and Cream Cake

This post has been sponsored by Coffee-mate® Creamer. All thoughts and opinions are my own.

mocha cookies and cream cake on a stand in a kitchen

Rich layers of espresso filled chocolate cake topped with whipped cookies and cream buttercream, a drizzle of chocolate ganache and more buttercream make this Mocha Cookies and Cream Cake a decadent dessert sure to please the chocolate lovers in your life!

mocha cookies and cream cake with espresso beans, buttercream, and cookies

Imagine a quiet afternoon with no kids, no distractions and and hour to yourself.  Now, imagine holding a big cup of steaming, hot coffee topped off with Coffee-mate® Cookies & Cream creamer while seated comfortably on the couch under a cozy blanket with a big slice of cake to indulge in.

Sounds like heaven right?

mocha cookies and cream cake on a cake stand with a bowl of cookies

Let me tell you… it was.  This was me about two weeks ago, right before my kids were home for 13 days (snow days and spring break) enjoying a few cherished moments of silence.

Feeling inspired by my new favorite Coffee-mate Dessert Creamer in the Cookies & Cream flavor, I decided to recreate the magic of that afternoon in cake form.

mocha cookies and cream cake on a stand with a bowl of cookies

However in order to make this Mocha Cookies and Cream Cake I needed a recipe!  I knew I’d start with my chocolate cake recipe, but I needed to kick it up a big notch by adding more espresso to the batter to really bring out the coffee flavor.

Two tablespoons of espresso powder to be exact!

chocolate ganache drips on a mocha cookies and cream cake

Two tablespoons of espresso in one cake means there will truly be a strong coffee flavor to the chocolate cake making it mocha-licious!

The Coffee-mate® Cookies & Cream Creamer reminds me of what it tastes like when I eat a chocolate cream sandwich cookie and dunk it in milk.  I like my cookie extra soaked in milk so it gets mushy and melts in my mouth and the Coffee-mate Cookies & Cream creamer tastes exactly like that… but with coffee!

mocha cookies and cream cake on a stand with a slice of cake and a glass of milk

To replicate the cookies and cream flavor for the frosting in the Mocha Cookies and Cream Cake, I decided to start with a basic vanilla buttercream recipe.

I would whip the vanilla buttercream until it was light and fluffy and then fold in 16 crushed chocolate cream sandwich cookies!  The cookies would need to be a little chunky so when I bite into the frosting, I get a piece of cookie in several bites.

inside of a mocha cookies and cream cake

To add some pizzazz to the cake, I knew it needed to not only taste good, but it needed to look spectacular!

Drip cake! Yes! Chocolate ganache dripping down the sides of the cake would take this mocha cookies and cream cake over the top!  Swirls of cookies and cream buttercream and a few whole coffee beans on top make the cake perfects!

slice of mocha cookies and cream cake and a cup of coffee

For supplies, I knew I only had one choice of stores to stock up on supplies for this sinfully delicious Mocha Cookies and Cream Cake… Walmart!

What I love about Walmart is that the location in my neighborhood is so close to me making shopping incredibly convenient!  Walmart is my go-to place for easy shopping trips,  especially when I’m on a budget.

mocha cookies and cream cake

 

Did you know that you can get Coffee-mate Dessert Creamers in three different flavors at Walmart?  They’re super easy to find at the store… located with the rest of the coffee creamers in the cold dairy section.  These creamers are NEW and only available seasonally so if you want to try them, you have to act fast!

mocha cookies and cream cake with frosting in a bowl

You already know I’m sold on the Cookies & Cream flavor but there’s also Toasted Marshmallow Mocha and Coconut Caramel Latte that you won’t want to miss out on either.

And on May 10-13th you might even be lucky enough to try Coffee-mate Dessert Creamers in your local Walmart store!

Find your local Walmart store here: https://www.walmart.com/store/finder

slice of mocha cookies and cream cake

So, the next time you’re sitting down to enjoy a quiet afternoon with your cup of coffee, make sure you’re using Coffee-mate Dessert Creamers… you never know what kind of dessert you’ll be inspired to make next!

Check here for more inspiration and details on the new Coffee-mate Dessert Creamers at Walmart!

slice of mocha cookies and cream cake

I really hope you enjoy this Mocha Cookies and Cream Cake as much as I did, my photographer did and everyone we shared it with!

Happy Baking!

Mocha Cookies and Cream Cake

Mocha Cookies and Cream Cake

Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 2 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup, (2 sticks) unsalted butter, room temperature
  • 2lbs powdered sugar, sifted
  • 1/2 cup heavy whipping cream
  • 1 Tbs vanilla extract
  • 1/2 tsp salt
  • 16 chocolate sandwich cookies
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 Tbsp unsalted butter

Instructions

Cake
  1. Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2 9-inch cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the 2 prepared pans. Each pan should get 3 cups of batter.
  7. Bake 26-28 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, use a cake leveler to cut off the round mound on the top of the cake. Make sure both layers are the same height.
Cookies n' Cream Buttercream
  1. In the bowl of your stand mixer, cream together the butter, sugar and half the cream until smooth.
  2. Mix in the vanilla and salt and mix to combine.  Scrape the bowl.
  3. With the mixer on low, add the remaining cream.  Whip on high speed for 3-4 minutes.
  4. Crush the sandwich cookies until coarse.  Add to the buttercream and mix until just combined.
Chocolate Ganache
  1. In a small pan, heat heavy cream to a simmer.  Do not boil.
  2. Pour the hot cream over the chocolate chips in a medium bowl.  Let sit for 3 minutes without stirring.
  3. With a spatula, stir slowly until all the chocolate has melted.
  4. Add butter and stir to combine.
  5. Pour into a squeeze bottle.
Assembly
  1. Place the first cooled cake layer on your cake stand/plate, cut side up.  Spread a layer of frosting onto of that layer evenly.
  2. Place the second layer on top, cut side down.  Fill in the sides where the layers come together so that the frosting in the center extends all the way to the edge.
  3. Spread a very thin coat of frosting over the entire cake.  Chill for 20-30 minutes.
  4. Fill a 12in piping bag fitted with an open start tip with frosting.  Use the remaining frosting to completely cover the cake.
  5. Use a straight edge to smooth out the top and edges of the cake.
  6. Using the squeeze bottle, start in the center of the top of the cake and squeeze the ganache in an circular pattern until it just reaches the edge of the cake.  Use a flat edge (spatula or knife) to press the chocolate over the edges causing a drip.  If necessary, squeeze more chocolate on the edges in places that need more dripped chocolate. Allow to set for 10 minutes to set.
  7. Pipe swirls of frosting on top of the cake equally around the edge of the cake.
  8. Garnish with coffee beans.

Hazelnut Fig Cake | The JavaCupcake Blog https://javacupcake.com

Hazelnut Fig Cake

This sophisticated Hazelnut Fig Cake is gently spiced, full of flavors including dried figs, fresh figs and dark brown muscovado sugar, and is finished with a decadent fig cream cheese icing. You don’t want to miss out on this cake!

cake topped with figs and hazelnuts on a white background with a bowl of figs

It was last fall when I was first introduced to dried figs.   I was enjoying an evening at my friend Fanette’s house and she had a charcuterie with delicious cheese, bread, nuts and dried figs.

sliced figs and hazelnuts

I knew I would enjoy the cheese and bread, but what in the world were these dried little fruits!?

At first, I was scared to take a bite… but let me tell you as soon as I did… I WAS HOOKED.  I loved these dried figs! A slice of cheese, chuck of bread and half a dried fig together and I was in heaven!

fig and hazelnut cake on a stand with a slice of cake on a plate and a bowl of figs

It was then that I decided that I MUST come up with a recipe that included figs and this Hazelnut Fig Cake was born!

I did a bit of research to find a fig based cake on Google and Pinterest, but didn’t find many cakes that were the style I was looking for.  Most had fresh figs in the cake similar to how you make a pineapple upside down cake and I wanted to make a layer cake.

hazelnut and fig cake on a cake stand with a white background

Finally, I found a recipe from BBC Good Food for a spiced fig, hazelnut and coffee cake that not only looked delicious, but the recipe looked amazing!

 

Let me tell you about my Hazelnut Fig Cake.

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a cake stand

First, not only is my Hazelnut Fig Cake is packed full of figgy flavor, nutty undertones a touch of sweetness from the cream cheese fig frosting, it is flavored with coffee.

Yes, you read that right… I said coffee!  Coffee adds such a rich balance to the sweet fig and the roasted hazelnuts that’s undeniably delicious!

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a marble stand

The fresh figs and roasted hazelnuts that top the cake add another dimension of flavor and texture that is sure to please your palate!

From the first bite of this Hazelnut Fig Cake, you will seriously feel like you have died and gone to Heaven.

slice of hazelnut and fig cake on a blue plate with fresh sliced fig and chopped hazelnuts

So if you love fig… you are going to LOVE this Hazelnut Fig Cake!

Photography by Frenchly Photography. 

Hazelnut Fig Cake

Hazelnut Fig Cake

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

Cake

  • 6 dried figs, chopped into small pieces
  • 75ml hot strong coffee
  • 200g blanched hazelnuts
  • 200g unsalted butter, room temperature
  • 225g dark brown muscovado sugar
  • 50g greek yogurt
  • 4 large eggs
  • 2 tsp vanilla bean paste
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Filling

  • 100ml strong coffee
  • 15 dried figs, chopped into small pieces

Frosting

  • 250g unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1lb powdered sugar
  • 4oz cream cheese, room temperature
  • 3 tbsp fig filling
  • 1/2 tsp sald
  • 10 fresh figs
  • roasted hazlenuts

Instructions

Cake

  1. Put the 6 dried figs and hot coffee in a cup together and let sit while preparing the batter.
  2. Heat oven to 350 F degrees.
  3. Grease and flour two 8in round cake pans.
  4. Once the oven has heated, place the hazelnuts on a baking sheet and roast for about 7-8 minutes or until they begin to turn golden brown. Remove from the oven and pulse 75g of the nuts in a food processor until finely chopped. Set aside the rest to garnish the cake with later.
  5. Add the 75ml of coffee and figs and whizz the food processor until combined.
  6. Add the butter, brown sugar, yogurt, eggs and vanilla bean paste and turn the food processor on for 10-15 seconds. Take the blade out, scrape the bowl down and whizz for 10 more seconds.
  7. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  8. Pour the wet ingredients into the large bowl. Fold together until combined.
  9. Pour half into each prepared baking pan.
  10. Bake for 24-26 minutes or until a toothpick comes out clean. Cool for at least 10 minutes before removing to a wire rack to cool completely.

Filling

  1. Chop the 15 dried figs and combine with the strong coffee. Let sit for 15-20 minutes. After the figs have soaked in the coffee, pulse them in a food processor with the coffee until it becomes a paste. Set aside 3 tablespoons of the mixture for the frosting.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, vanilla extract and cream cheese and beat until smooth.
  2. Add half the sugar and mix until combined.
  3. Add the reserved 3 tablespoons of fig paste and mix until combined. Scrape the bowl down and mix again.
  4. Add the salt and mix to combine.
  5. You may not need all the sugar, so start slowly adding the remaining sugar. Add a few tablespoons at a time and mix gently until combined, checking the consistency of the frosting. More sugar makes cream cheese frosting softer, so be gently with adding it and beating.

Assembly

  1. Place the first cake layer, top up, on the cake stand. Spread a thin, even layer of frosting over the top to the edges.
  2. Spoon the fig mixture onto the frosting and spread out leaving about one inch of the edge with no fig.
  3. Place the second cake layer top down on top of the frosting. Press down gently.
  4. Place a thin layer of frosting around the outside of the cake. This is called the crumb coat. Chill the cake for 20-30 minutes allowing the crumb coat to firm.
  5. Use the remaining frosting and cover the entire cake with an even layer.
  6. Keep chilled until ready to serve. Once ready to serve, take the cake out for 10 minutes and prepare the fresh figs and remaining hazelnuts.
  7. Slice the fresh figs and top the cake with them. Gently chop the remaining roasted hazelnuts and add them to the top of the cake.

Notes

Adapted from BBC Good Food

 

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

My Favorite Birthday Cake

Rich chocolate espresso cake filled with fresh raspberry and topped with whipped vanilla buttercream make this My Favorite Birthday Cake!  And I didn’t even have to make it!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comIt’s been at least 15 years since anyone has made me a cake for my birthday.  My mom used to make me one every year until I became an adult and then I typically made my birthday cake myself.

(Pardon the camera phone pictures… I wasn’t planning on posting this recipe!

This year, however, my husband asked if he and the kids could make me a birthday cake and I immediately answered YES.

With one caveat…

… he had to use my favorite cake recipe from my blog!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comHe said no problem and printed out the recipe from the link I gave him.   Dave has watched and helped me so many times over the lat 7-8 years in the kitchen that I knew he had the skills to bake.

What I didn’t anticipate was how delicious the cake would turn out.  In fact, it was so good that I didn’t share any of the leftovers with my family for the days after my birthday.

Nope!  That cake was all mine!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comMy Favorite Birthday Cake features a dense, rich, chocolate cake flavored with coffee and espresso.

Inside the cake is a compote made with fresh raspberries and citrus.  I could really eat that compote with a spoon… or on toast… or on ice cream… or off my fingers.

On the outside of the cake was a perfectly sweet, whipped, light and fluffy vanilla buttercream.  The secret to this buttercream is the heavy whipping cream.

I don’t make any of my frosting without heavy cream… it truly makes all the difference!

With that said… I hope you make this cake for yourself some day.  It is truly heavenly!

My Favorite Birthday Cake

Yield: 12-16
Prep Time: 10 hours
Cook Time: 23 hours
Total Time: 1 days 9 hours

Instructions

Chocolate Espresso Cake:
  1. Preheat oven to 350 F degrees. Grease and flour 2 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the prepared pans. Each pan should get half of the batter. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  7. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Whipped Vanilla Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract and pinch of salt.
  4. Add enough heavy cream until you reach your desired consistency. You're looking for light and soft but still holds its shape.
  5. Mix on high for about 3-5 minute until light and fluffy.
Assembly
  1. Place one layer of cake on a cake stand/board.  Trim the top until it is flat.
  2. Pipe a small border of frosting around the outside edge of the cake.  Fill the middle with the raspberry mixture.
  3. Trip the top of the second cake layer until flat.  Gently press it trimmed side down onto the raspberry layer.
  4. Pipe or spread the remaining frosting onto the outside edge of the cake and smooth out with a spatula.
  5. Decorate as desired.

 

Chocolate Coffee Pie Recipe

Mocha Latte Pie

Chocolate Coffee Pie Recipe

Oh hiiiiii! I’m Heather – a friend of Betsey’s – and today I made you a pie!

Other days you can find me over at Sugar Dish Me where I share lots of food and talk too much about dogs. Since Betsey and family are making the looooong trek back to the states with all their stuff in tow, it seemed like the perfect time to jump over here and talk to all of you so Miss Java Cupcake can relocate all her sprinkles and put away all her muffin tins.

I come bearing gifts…

No Bake Mocha Latte Pie Recipe

Everyone loves a no-bake pie recipe, right?

This one is super easy – like you could probably make it even if you had to move back to the U.S. from Germany and your kitchen was full of boxes.

I based this recipe on everyone’s favorite no-bake peanut butter pie. You know the one made with cream cheese and cool whip? THAT. Plus I added instant espresso (not your grandma’s Sanka), and chocolate spread.

Let’s discuss chocolate spread. I used Hershey’s because it was the only one I could find without anything added to it. There are lots of varieties made by lots of brands. Last year JIF had a mocha cappuccino spread that would have worked perfectly, but I couldn’t find it. The moral to this conversation is to use what you like/can find without going to a zillion stores.

Mocha Latte Pie Recipe

Next we are going to talk about Cool Whip. Please don’t send me (or Betsey) Cool Whip hate mail. Cool Whip has it’s place in the no-bake dessert world and I’ll tell you why: TEXTURE.

So. All that pretty whipped fluffiness on this pie? It’s fresh, delicious, I-made-it-myself whipped cream. I adore it. I can (and do) eat it straight from the mixing bowl with a spoon. IN the pie though, I use Cool Whip. Because it keeps the filling soooooooper creamy. It folds in without falling. It thaws faster when you are ready to serve. (you can even buy 1/3 fat versions if you wanna cut some calories etc) All of that said, if you are a stickler, you can make this pie with natural homemade sweetened whipped cream. I’ll leave that up to you.

No Bake Mocha Latte Pie recipe

10 minutes of prep, pop it in the freezer, and 2 hours later you have the prettiest pie loaded with chocolate coffee flavor. Mocha Latte Pie! Perfect for a blog called Java Cupcake I think.

So before I go — a little more about me:

  1. If you dig easy recipes you can have mine delivered to your inbox by going HERE
  2. Cheesecake is my favorite. If it is also your favorite you should try this Bourbon Cheesecake with Boozy Chocolate.
  3. I really like cooking and baking with booze.
  4. If you love dogs I will be your best friend. I volunteer with a rescue group and we have 5 dogs plus two foster dogs right now. Yes that is 7 dogs.
  5. I’m getting married in September.
  6. I’d love it if you joined me on Instagram, Facebook, Pinterest, and Twitter!

Mocha Latte Pie

Mocha Latte Pie

Yield: 2 pies (16 servings)
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 2 prepared chocolate cookie pie crusts
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup chocolate spread
  • 3 tablespoons instant espresso powder
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 2 (8 ounce) containers of Cool Whip
  • For the topping:
  • 3 cups heavy whipping cream
  • 5 tablespoons powdered sugar
  • chocolate shavings to garnish

Instructions

  1. Beat the cream cheese and powdered sugar together until fluffy. Add the chocolate spread and espresso powder. Beat until combined. Then mix in the vanilla and milk until smooth.
  2. Using a rubber spatula fold in the Cool Whip until it is evenly incorporated. Divide the pie filling between the two crusts.
  3. To make the topping add the heavy cream to the bowl of a stand mixer and beat on med high until stiff peaks form, adding the powdered sugar a tablespoon at a time while it mixes. Spread over both pies and cover with the shaved chocolate.
  4. Freeze for at least 2 hours or overnight.

 

Candied Coffee Marshmallows | JavaCupcake.com

Candied Coffee Marshmallows

Chunks of candied coffee fill these light, fluffy coffee marshmallows making them the perfect addition to your warm drinks on these chilly fall days!

Candied Coffee Marshmallows | JavaCupcake.com

These candied coffee marshmallows happened by accident.  See, I let the sugar and corn syrup cook too hot and long on my stove and by the time I finally poured it into the gelatin, it had began to set.

I was devastated at the thought that I had ruined these coffee marshmallows because I was really looking forward to eating them!

Candied Coffee Marshmallows | JavaCupcake.comInstead of throwing out the batch, I decided to pour the mixture into the pan and let it set overnight and prayed all the syrup incorporated into the marshmallows.

Unfortunately, that didn’t happen.  I was left with big chunks of hard candied coffee throughout my marshmallows.  This was NOT how marshmallows were supposed to be… they’re supposed to be smooth, creamy, fluffy and not chunky!

I was disappointed.  Well, I was until I took a bite.

Oh my gawsh!!  How did I ever think these would not be heavenly?  The marshmallows were smooth, creamy and fluffy plus had amazing coffee flavor AND they had these out of this world delicious chunks of candied coffee in them!

So by accident… I created the most delicious coffee marshmallow EVER!

Candied Coffee Marshmallows | JavaCupcake.com

So, I put them in everything from my morning cup of coffee to hot chocolate and of course… I popped several in my mouth throughout the days after I made them. Seriously, so good!

Try them… my mistake will be your joy!!! 🙂

Candied Coffee Marshmallows

Candied Coffee Marshmallows

Yield: 64 marshmallows
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours 20 minutes

Ingredients

Prep

  • 1 cup powdered sugar
  • 1 Tbsp espresso powder
  • vegetable oil

Marshmallows

  • 3/4 cup water
  • 1/2 cup water
  • 2 Tbsp espresso powder
  • 3 envelopes of Knox gelatin
  • 3/4 cup vanilla sugar
  • 1 1/4 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 tsp salt
  • 1 Tbsp cocoa powder
  • 2 tsp vanilla extract

Instructions

  1. Dissolve 2 Tbsp espresso powder into the 3/4 cup of water and then set in the refrigerator to get cold.
  2. Coat the inside of an 8x8" baking pan with vegetable oil. In another bowl sift & whisk together the powdered sugar and 1 Tbsp espresso powder. Using half of this mixture, cover the bottom of the greased completely. Set aside the remaining.
  3. Pour the chilled espresso/water into the bowl of your stand mixer fitted with the whisk attachment. Sprinkle all 3 packets of gelatin atop of espresso and allow to sit for at least 10 minutes untouched.
  4. Meanwhile, in a medium saucepan with a candy thermometer attached, combine the vanilla sugar, granulated sugar, corn syrup, salt and 1/2 cup water. Heat this over medium-high heat until the sugar has dissolved, whisking occasionally. Turn the heat up to high and bring it to a hard boil and cook until it reaches 240F degrees. The candy will be dark brown and color and it will harden quickly, so move fast for this next part.
  5. Turn the mixer on low and carefully pour the hot mixture into the gelatin. The mixture will begin to solidify and may stick to the whisk attachment. Do your best to get as much of it incorporated into the gelatin before it solidifies. Add the vanilla extract.
  6. Turn the mixture on high and beat for 8-10 minutes or until it has doubled in size.
  7. Pour it immediately into prepared pan as evenly as possible... it will be very sticky! Cover the top with the remaining sugar/espresso and press the marshmallow flat and into the corners/sides if necessary.
  8. Cover with plastic wrap and let sit overnight to set.
  9. When ready to cut, take a knife around the edges of the pan to loosen. Flip the pan over onto your work surface to remove the marshmallow. Cut into 1in squares.
  10. Store in an air tight container for up to a week... if they last that long!

 

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