Recipes for "coffee"

Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.

Meanwhile, brew coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.

Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, 20 to 30 minutes. Serve or transfer to an airtight container and store in the freezer.

Combine 1 cup cream and coffee in a container with a lid; stir to combine, seal, and steep in the refrigerator, 8 hours to overnight.

Line a fine-mesh sieve with cheesecloth; place over a medium saucepan. Strain coffee-cream mixture through cheesecloth; squeezing cheesecloth to extract as much liquid as possible. Discard cheesecloth and solids.

Stir remaining 1 cup cream and 1 cup milk into coffee-cream liquid; bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract; simmer, 3 to 4 minutes. Off heat, set aside ice cream base.

Whisk 2 tablespoons milk and tapioca starch together in a small bowl; stir into ice cream base. Stir in coffee liqueur; cool to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.

Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight, freezer-safe container and freeze until firm, at least 6 hours.

Place the bowl of ice cream maker in the freezer.

Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.

Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.

Process cream mixture in the ice cream maker according to manufacturer's instructions.

Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.

Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.

Pour into an ice cream maker and freeze according to manufacturer's directions.

Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.

Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.

Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.

Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

Combine the milk, 1 1/2 cups of the cream, sugar, brown sugar, instant coffee, espresso powder (if using), vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.

Whisk the egg yolks in a medium bowl. When the base begins to steam, pour 1/2 cup out of the pan and into the egg yolks, whisk immediately. This step tempers the eggs so that they don't curdle when adding them to the hot milk cream mixture in the next step.

When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon.

Remove immediately from heat and pour through a fine mesh sieve. Add in the remaining cup of cold cream and let chill for several hours, preferably overnight

Hit Heath bars (still in their wrappers) repeatedly with the back of a wooden spoon, until they are thoroughly crushed. (You can also put the toffee into a plastic or paper bag and do the same.) Place heath bar pieces into a container and freeze while you churn the ice cream.

Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions. Remove ice cream and stir in heath bar pieces.

Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.

Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.

Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.

Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.

Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.

Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.

Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.

Gather the ingredients.

Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.

Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.

Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.

Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.

Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

Pour cooled espresso shot and milk into a high-powered blender, such as a Vitamix. Add the malted milk powder and ice cream. Secure lid; blend on High until smooth, about 45 seconds.

Drizzle syrup on the inside of a glass. Pour milkshake into glass. Add whipped topping.

Combine ice cream, milk, and instant coffee granules in a blender; blend to desired texture.

Pour milkshake into a glass; serve.

Preheat the oven to 350°F (175°C). Use coconut oil or softened butter to grease a 9-inch round cake pan. Cover the bottom of the pan with a parchment or silicone circle.

Simply Recipes / Mark Beahm

Place 1/2 cup (42g) of the coconut flakes on a baking sheet (set aside the remaining coconut). Slide it into the oven and bake until toasted, 7 to 10 minutes. Keep an eye on it—it can go from white to burned in a flash—and stir it a couple of times so that it toasts evenly. Set aside to cool while you mix the batter.

If you’re planning to top the frosted cake with toasted coconut, you can toast all of the coconut at once.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Dissolve the instant espresso in the hot water.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted coconut oil.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

One by one, mix in the cinnamon, cloves, baking soda, and salt. Stir in the sugar, beaten egg, dissolved espresso powder, and vanilla extract. Mix in the flour just until combined followed by the toasted and untoasted coconut.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Scrape the batter into the prepared pan and smooth the top.

Bake until a toothpick or wooden skewer inserted into the center comes out clean, 23 to 27 minutes at 350°F (175 C).

Remove from oven and let cool in the pan for 5 minutes. Turn the pan over onto a cooling rack, lift off the pan, remove the paper or silicone circle, and then invert the cake. Let cool completely before frosting.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Beat all of the frosting ingredients (softened cream cheese, softened butter, powdered sugar, espresso powder, vanilla, cinnamon, and salt) together with an electric mixer on low until combined, then on medium speed until smooth and velvety.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Spread the frosting over the cake using a small icing spatula, a butter knife, or a spoon. If you’d like, frost the sides—there’s plenty of frosting. Sprinkle the toasted coconut over top if you’re using it.

The banana bread cake will keep, covered,  at room temperature for 2 days. The texture is best at room temperature. It can be kept for 4 to 5 days in the refrigerator.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Whisk heavy cream, coffee, brown sugar, espresso powder, salt, and vanilla together in a saucepan. Heat over medium-low heat, stirring often, until mixture is hot and sugar and espresso powder have dissolved, 5 to 7 minutes; do not boil.

Meanwhile, place 1/2 cup whole milk in a small bowl. Sprinkle gelatin over the top and let sit for 5 minutes to allow gelatin to bloom.

Remove the pan from the heat. Whisk in bloomed gelatin and stir until completely dissolved and incorporated.

Place a fine mesh strainer over a large heat-safe measuring cup, or a large bowl, preferably with a pour spout. Carefully pour coffee mixture through the strainer.

Pour strained coffee mixture into glass serving dishes or ramekins, and allow to cool to room temperature, about 30 minutes. Then place panna cottas into the fridge to chill until set, about 4 hours.

In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.

Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.

Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.

Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.

Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

1. To make the fudge sauce: Combine the cocoa powder, cream, honey, sugar, and butter in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes, or until the butter and chocolate are melted and the sauce is smooth. Remove from heat, stir in the vanilla, and a pinch of salt. Let cool for 10 minutes.

2. Line an 8-inch square baking pan with parchment paper.

3. Press the chocolate ice cream into the bottom of the pan, top with a layer of graham crackers, then about 1/3 cup of fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the coffee ice cream, another layer of graham crackers, and then 1/3 cup fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the vanilla ice cream, and then the final layer of graham crackers. Cover and freeze for 6 hours or overnight.

4. Keep the remaining fudge sauce in the fridge.

5. When ready to serve, warm the fudge sauce for 30 seconds to 1 minute. Run a knife around the edges of the cake to loosen, then invert the cake onto a platter and remove the paper. Pour the fudge sauce over cake and freeze 5 minutes.

6. Meanwhile, whip the cream and sugar with an electric mixer until soft peaks form. Dollop the cream over the cake. If desired dust with cocoa powder. Slice and serve immediately.

Preheat the oven to 350 degrees F (175 degrees C).

Toast almonds in a single layer on a baking sheet in the preheated oven until brown, about 10 minutes.

Dissolve coffee in 2 tablespoons hot water in a small bowl; set aside. Whisk flour, baking soda, and salt together in a separate bowl; set aside.

Beat sugar and butter together in a large bowl with an electric mixer at a medium speed until fluffy. Add coffee, eggs, and vanilla extract; mix well. Reduce mixer's speed to low; slowly add flour mixture.

Fold chocolate chips and almonds into dough. Drop teaspoonfuls of dough 3 inches apart onto an ungreased cookie sheet.

Bake in the preheated oven for 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Make the streusel: Mix brown sugar, flour, and cinnamon together in a medium bowl. Cut in butter until mixture is crumbly.

Make the cake: Generously spray a fluted tube pan (such as Bundt) with cooking spray. Whisk flour, baking powder, and salt together in a bowl.

Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until fluffy. Beat in egg and vanilla. Add flour mixture in two batches, alternating with milk, beating batter briefly after each addition.

Spread 1/2 of the batter in the prepared pan. Sprinkle blueberries over top, then add remaining batter, one spoon at a time.

Sprinkle streusel over top.

Bake in the preheated oven until deep golden brown, 55 to 60 minutes. Set on a wire rack to cool, about 30 minutes.

Invert cake onto a plate and dust with confectioners' sugar.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.

Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.

Mix 1 ½ cups flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries on top of batter.

Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.

Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.

Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.

Serve and enjoy!

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with sour cream.

Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into batter. Repeat, ending with batter on top.

Bake in the preheated oven until golden brown, about 55 minutes.

Combine 2/3 cup sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries. Bring to a simmer over medium heat; cook until thickened, about 2 minutes. Remove from the heat, stir in lemon juice, and let cool.

While the filling cools, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in 1 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs.

Whisk buttermilk, eggs, and vanilla together in a separate bowl; stir into flour mixture until just moistened. Spoon 2/3 of batter into the prepared pan; spread cooled filling over top, then cover with remaining 1/3 of batter.

Combine 3/4 cup sugar and 1/2 cup flour in a bowl. Cut in 1/4 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle over batter.

Bake in the preheated oven until topping is golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

Combine flour, salt, and baking soda together in a medium bowl.

Beat brown sugar, oil, egg, and vanilla with an electric mixer in a large bowl until smooth. Add flour mixture and milk, alternately, until combined. Stir in rhubarb and 1/2 cup almonds until incorporated. Pour into the prepared pans.

Mix white sugar and melted butter together with a fork in a small bowl; stir in 1/4 cup almonds, then sprinkle over batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.

In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.

Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.

Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.

Make streusel: Combine brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter with a fork until crumbly. Stir in walnuts and set aside.

Make cake: Stir together flour, baking powder, and baking soda in a medium bowl. Set aside.

Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in yogurt and vanilla. Stir in flour mixture just until blended.

Pour 3 cups batter into the prepared Bundt pan. Sprinkle with 1/4 of the streusel, then layer with apples. Sprinkle with 1/2 of the remaining streusel. Pour in remaining batter and top with remaining streusel. Lightly pat down top layer of streusel into batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Place a cookie sheet over the pan and carefully invert both. Remove the pan; let cake cool completely.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.

For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended. Spread 1/2 the batter into prepared baking dish.

Melt remaining 3 tablespoons butter and transfer to a medium bowl. Add brown sugar, cinnamon, and remaining 1 cup flour. Stir until mixture resembles coarse crumbs. Sprinkle 1/2 of the crumbs, and 1/2 of the blueberries over batter in baking dish. Spread remaining 1/2 of the batter over blueberries and top with remaining 1/2 of the crumbles, 1/2 of the blueberries, and pecans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.

In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.

In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.

Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.

In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Stir flour, baking powder, and baking soda together in a medium bowl. Combine chocolate chips, 1/2 cup sugar, and cinnamon in a small bowl.

Cream remaining 1 cup sugar and butter in a large bowl with an electric mixer. Mix in eggs, sour cream, and vanilla until well combined. Mix in flour mixture until incorporated; batter will be thick.

Spread 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the chocolate chip mixture over top. Repeat layers once more.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.

Remove from the oven and place onto a wire rack to cool.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil and coat with cooking spray.

Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.

Stir together flour, baking powder, and salt in a bowl.

In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy.

Gradually beat in sour cream, then white sugar.

Beat in eggs, 1 at a time.

Stir in zucchini and vanilla.

Fold in flour mixture with a spatula, mixing just until incorporated.

Spread batter into prepared pan.

Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly.

Sprinkle topper over cake batter.

Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving.

Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.

2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream, apple butter, and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Slowly mix in the apple cider and bourbon until just combined, being careful not to overmix.

3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon half the batter into the prepared pan. Sprinkle the apples over the batter, sprinkle half the crumble over the apples. Spoon the remaining batter over in an even layer. Evenly layer on the apple slices, then top with the remaining streusel mix.

5. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.

6. To make the glaze, add the butter and maple to a small pot set over medium heat to melt. Whisk in the powdered sugar, bourbon, and salt. Drizzle the glaze over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you’re going for a blueberry swirl look.

4. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

1. Preheat the oven to 350° F. Line a (9×9 inch) square pan or bundt cake pan with parchment paper.

2. To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps.

3. To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour half the batter into the prepared pan.

4. Spoon or drizzle teaspoon size amounts of the cream cheese over the batter. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 2 tablespoons of cinnamon sugar. Evenly spoon the remaining batter overtop. it's OK if all the cream cheese is not all covered.

5. take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with cinnamon sugar.

6. Bake for 55-65 minutes, or until the center is just set. Let cool 10 minutes. Serve the cake slightly warm or at room temperature.

1. Preheat the oven to 350° F. Butter a 9-inch spring form pan.

2. In a large bowl, whisk together the butter, maple syrup, apple butter, vanilla, and eggs until smooth. Add the flour, baking soda, cinnamon, and salt. Mix in the chocolate chips.

3. To make the streusel. In a bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon the batter into the prepared pan. Top evenly with the buttery streusel mix.

5. Bake 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 or so minutes. Serve the cake slightly warm or at room temperature. Serve with salty honey butter spread over each piece. Trust me, make the honey butter (see notes).

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and generously flour an 8-inch square baking dish.

To make the cake: Stir flour, cinnamon, baking soda, and salt together in a bowl.

Beat brown sugar and butter with an electric mixer in a large bowl until light, fluffy, and noticeably lighter in color. Mix in egg, then mix in sour cream, yogurt, and vanilla until well incorporated.

Gradually mix in flour mixture, then fold in apples. Pour batter into the prepared baking dish.

To make the crumb topping: Mix brown sugar, flour, butter, and cinnamon together in a bowl with a fork until crumbly. Sprinkle over cake batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Butter an 8x10-inch baking dish.

Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.

Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.

Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.

Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.

Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes.

Let cool slightly before serving.

Grease and flour a 9x13-inch baking pan.

Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.

Beat eggs and sour cream into butter mixture until smooth.

Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.

Pour the batter into the prepared baking dish.

Mix brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.

Cover the baking dish with plastic wrap and chill 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

Make the cake: Combine flour, sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping.

Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth.

Pour into the prepared pan. Spread over the bottom and 2 inches up the sides.

Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth.

Pour over batter in the pan and spread evenly. Carefully spread preserves over top.

Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.

Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes.

Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Stir together cake mix and instant pudding mix in a large bowl. Add eggs, sour cream, and oil; mix until well blended. Combine sugar, cinnamon, and walnuts in a small bowl.

Pour 1/2 of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with 1/2 of the cinnamon-walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon-walnut mixture.

Bake in the preheated oven for 60 to 70 minutes. Cool for 30 minutes before removing from the pan to cool completely.

Grease an 8" square pan or a 9" round pan.

In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.

In a medium bowl, combine the 1/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.

Bake 20 minutes at 400°F, or until golden brown, and a tester inserted in the middle comes out clean.

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Preheat the oven to 375°F (190°C). Grease a 9-inch pie pan (can use a springform pan or square baking pan)

In a medium bowl, whisk vigorously together the flour, baking powder, and salt.

In a separate small bowl, mix 2 tablespoons of the sugar with the cinnamon, set aside.

Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples.

In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter.

Bake the cake at 375°F (190°C) for 30 to 35 minutes or until it is golden brown and a tester inserted into the center comes out clean.

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Butter or spray a 9 x 13-inch pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly. Set aside.

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

In another small bowl, combine the sugar, flour, and cinnamon. Set side, as well.

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

In the bowl of your mixer, add the flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine.

Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in, and the mixture resembles moist sand.

Simply Recipes / Cindy Rahe

In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.

Simply Recipes / Cindy Rahe

Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top with the crumble mixture.

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.

Simply Recipes / Cindy Rahe

You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature.

To freeze the cake, wrap it in plastic, followed by foil.

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Line an 8-inch square baking pan with a parchment paper sling. Grease the parchment and pan with cooking spray.

In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt.

Mix the melted butter, eggs, and milk into the flour mixture. Stir in the shredded zucchini. Scrape the batter into the prepared pan. Rinse and dry the mixing bowl.

Whisk together the flour, brown sugar, and cinnamon. Use a fork to mix in the melted butter until crumbs form. Sprinkle the streusel over the batter.

Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 20 minutes before using the parchment paper sling to transfer the cake to a wire rack. Cool completely or serve warm.

Store leftover coffee cake covered or in an airtight container at room temperature for up to 3 days.

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1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.

2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Slowly mix in the coffee until just combined, being careful not to overmix.

3. To make the streusel. In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon. In a medium bowl, combine the flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon half the batter into the prepared pan. Sprinkle the cinnamon sugar evenly over the batter. Then, gently dollop the warmed cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese in an even layer. Top evenly with the buttery streusel mix.

5. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.

6. To make the glaze, whisk together the powdered sugar, milk, vanilla, and coffee powder. Add a pinch of flaky sea salt. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.

4. Divide half the batter among the prepared pan. Evenly sprinkle about 1/3 of the streusel over the batter. Add the remaining batter and then top evenly with the remaining streusel. Place the muffins on a baking pan and transfer to the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

1. Preheat the oven to 400 degrees F. Grease a 9-10 inch spring form pan.

2. In a large bowl, cream together the butter, brown sugar and vanilla until fluffy, about 5 minutes. Add the eggs, one at a time, until fully incorporated. Add the yogurt and milk, beat until combined. The mixture will look curdled, this is fine. Add the flour, baking powder, and salt and mix on low speed until just combined, making sure the batter is completely mixed. Gently fold in the blackberries.

3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle 3/4 of the streusel over top of the cream cheese. Spoon the remaining batter over the streusel and carefully spread in an even layer. Arrange the peach slices over the batter and then sprinkle on the remaining streusel. Transfer to the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If needed, cover the cake with foil to prevent too much browning.

5. To make the glaze. In a small bowl, stir together the powdered sugar, butter, vanilla, and 1 tablespoon water until smooth. If needed, thin the glaze with a splash of water.

6. Drizzle the glaze evenly over the cake. Serve cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

Preheat the oven to 350 degrees. Grease a square baking dish (see notes) with nonstick cooking spray or butter.

With an electric mixer (or with a large spoon, like I did) mix the butter, brown sugar, pumpkin, and eggs together until smooth. Add the flour, baking powder, salt, and spices. Mix until just combined and pour into the prepared baking dish.

To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms. Sprinkle over the top of the cake.

Bake for 45 minutes – a little longer if the middle isn’t quite set. The cake should be firm and puffy as pictured.

For the topping, melt the butter in a small saucepan. Add the powdered sugar and stir it up – the butter will awkwardly soak into the sugar and that’s okay. Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat. If you need to, add a tiny bit more liquid to thin it out. When it’s smooth, drizzle over the cake.

Preheat the oven to 325 degrees.

Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.

Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.

Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.

Preheat the oven to 350 degrees. Combine the flour, baking powder, and baking soda in a small bowl and set aside.

In a separate bowl, cream the butter, sour cream or yogurt, and vanilla. Whisk the egg into the mixture; add the sugar and mix until well combined.

Stir the flour mixture into the butter mixture until just moistened.

For the struesel, combine the brown sugar, flour, cinnamon, salt, and butter in a small bowl. Cut the butter into the sugar and flour until coarse crumbs form. You can also use a food processor for this.

Spoon the batter into buttered and floured jumbo muffin tins, filling about 1/3 of the way. Sprinkle a heaping tablespoon of crumbs (or more for a thicker struesel layer in the middle) on top of the batter. Cover with more batter until 3/4 of the way full and sprinkle struesel crumbs over the top of each muffin. Bake for 15+ minutes, depending on the size of your muffin tins.

Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.

Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.

Bake for 45-55 minutes until a knife inserted comes out clean.

Grease a 9×13-inch cake pan with butter.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.

In a separate small bowl, combine brown sugar and cinnamon together and set aside. This will make a layer in the middle of the cake and get sprinkled over the top.

Add the butter and sugar to a stand mixer or large bowl with a hand mixer. Cream the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes.

Add the eggs in, one at a time, mixing in between each until fully incorporated.

Add the bananas and vanilla and mix until smooth with just a few small chunks remaining. Scrape down the bowl.

Add 1/3 of the flour mixture to the banana mixture, mixing on low until just combined. Add half of the sour cream and mix on low until just combined. Repeat this process with the dry ingredients and then the sour cream, then mix in the rest of the dry ingredients just until combined.

Pour half of the batter into the prepared pan and smooth it out with an offset spatula or the back of a spoon.

Sprinkle half the brown sugar and cinnamon mixture over the batter, then sprinkle with half of the chocolate chips. Add the remaining batter in dollops, spread it as evenly as you can, and top with the rest of the cinnamon sugar, finishing with chocolate chips.

Transfer to the oven and bake, rotating halfway through, until deeply golden and a toothpick inserted into the center comes out with just a few crumbs and no wet batter, about 40 minutes.

Remove from the oven and let cool completely before serving.

Store leftover cake in the pan at room temperature with plastic wrap over the top for up to 4 days. Alternatively, cut it into slices, wrap individual slices in plastic wrap or aluminum foil, and place them in a freezer bag. Freeze for 3 to 4 months. Thaw at room temperature before eating.

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Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Whisk flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.

Combine pumpkin, egg, and half-and-half in a separate bowl; stir into flour mixture until just combined. Turn dough out onto a floured work surface; shape into a 1/2-inch-thick square. Cut dough into pizza-shaped wedges; arrange on the prepared baking sheet.

Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.

Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones. Let set.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat and stir in the brown sugar and maple syrup. Let cool 5 minutes.

3. Whisk in the eggs and vanilla. Add the flour, baking powder, espresso/coffee powder, and salt. Mix until just combined. Fold in the chocolate chips.

4. Press/spread the dough out into the prepared dish. Bake for 18-22 minutes, until just set in the center. Sprinkle with sea salt. Cut into bars, and enjoy!

1. Combine the hot water, instant coffee, and honey in a bowl. Using an electric mixer, whip until fluffy and light, 2-3 minutes. Alternately, you can do this with a hand frother too.

2. Fill a glass with ice. Add the vodka, Kahlua, and a splash of vanilla. Stir. Pour the milk over and stir to combine. Spoon the whipped coffee overtop. Gently stir and enjoy!

1. Position a rack in the lower third of the oven. Preheat the oven to 350° F.

2. Lightly butter an 8-9 inch deep skillet or pie plate.

3. Whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, almond flour, and salt. Whisk in the melted butter, Kahlua, and vanilla until smooth. Fold in the chocolate chips/chunks. Pour the mixture into the prepared baking dish.

4. Bake for 25-30 minutes, until the pudding is puffed on top, but still wiggly in the center. The longer you bake, the more set your pudding will be. Remove from the oven and let cool slightly. Serve the pie warm, with vanilla ice cream. Or chill and serve chilled with whipped cream or ice cream.

1. Preheat the oven to 350° F.

2. Add the butter to a small skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the sugar, brown sugar, vanilla, and espresso powder, if using. Let this cool until no longer hot, about 10 minutes.

3. In a bowl whisk 1 large egg for 1 minute until bubbly on top. Stir the browned butter mix into the egg. Add 1/3 cup flour and the baking powder. Sprinkle 1 tablespoon flour over the dough. Add the chocolate chunks and mix until combined.

4. Divide the dough between 2 (8-12 ounce) ramekins and bake 18-22 minutes, just until set around the edges, but gooey in the center. Remove from the oven and sprinkle with sea salt. DIG in...preferably with a scoop of ice cream.

1. In a mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the milk, eggs, and butter. Mix until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time.

2. Cover the bowl and let sit at room temperature for 10 minutes.

3. Meanwhile, make the filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon. Preheat the oven to 375° F. Line a baking sheet with parchment.

4. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with 5 tablespoons butter and sprinkle with cinnamon sugar. Fold the dough in half, directly over the cinnamon, pressing to adhere. Cut into 12-14 strips. Twist each strip into a loose knot, they don't need to be perfect. Place on the prepared baking sheet.

5. In a bowl, combine 1 tablespoon melted butter, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Spoon clumps of the brown sugar over the knots (see above photo).

6. Bake 20 minutes, until golden.

7. Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot set over medium heat. Remove from the heat and whisk in the powdered sugar and instant coffee. Drizzle over the knots.

Stir vanilla extract and sugar into boiling water until sugar has dissolved. Refrigerate until cool, about 30 minutes.

Chill four glasses, if desired.

Divide ice and chilled coffee evenly between four glasses. Stir in sugar mixture and cream to taste.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.

To make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.

To make the crumb topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan and line the bottom with parchment paper.

Place dates into a small bowl and sprinkle baking soda over top. Heat coffee to boiling; pour it over dates. Set aside.

In a medium bowl, mix together butter, sugar, and egg until well blended. Stir in vanilla. Blend in flour and salt, then fold in pecans and date mixture. Transfer batter to the prepared loaf pan.

Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from the pan. Peel off parchment paper and finish cooling on a wire rack.

Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.

Unroll skirt steak and cut into 6-inch lengths with the grain, using kitchen scissors. Submerge meat totally in the marinade; place a piece of plastic wrap onto the meat and marinade surface. Marinate 8 to 12 hours in the refrigerator or overnight.

Preheat an outdoor grill for medium-high heat.

Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.

Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.

Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).

Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

Whisk powdered sugar and cocoa powder together in a bowl.

Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

Bring sugar and water to a boil in a 3-quart saucepan over medium heat. Reduce the heat and simmer for 10 minutes. Remove from the heat, stir in instant coffee, and allow to cool, 30 to 45 minutes.

When cool, stir in vodka and vanilla extract. Pour into clean bottles. Close the bottles tightly and store in a cool dark place.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until a sticky dough forms. Spread 1/2 dough evenly into prepared baking dish.

Beat cream cheese, 1/2 cup white sugar, and 1 egg in a separate bowl until smooth; spoon over dough in baking dish. Drop spoonfuls remaining 1/2 dough over filling.

Combine pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until resembles coarse crumble; sprinkle over dough.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Place the water and Turkish coffee grounds in a metal cezve (Turkish coffee pot). Add the sugar and/or spice, if using, to the pot along with the grounds. Stir with a small spoon or chopstick to combine.

Always add the sugar and/or spice to the water with the coffee grounds. Mix together, then boil on the stovetop without stirring the coffee.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Place the cezve on the stovetop and cook on medium-low heat, until the water just starts to boil. This should take about 3 to 4 minutes. Don’t try to rush the boiling, you want it to come to a slow simmer to give the coffee time to brew.

Don’t walk away from your coffee as it brews. It does not take much for an unwatched cezve to boil over and make a mess.

Once you see the Turkish coffee start to boil and rise, remove from the heat. If you’d like foam with your Turkish coffee, spoon some of the foam out of the cezve and into your finjan (cup).

Once the coffee has settled down, return the pot to the stove and let it boil again. Repeat this process, removing the pot from the stove to let the coffee settle, and then re-boiling it 3 more times.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

After the 4th time, pour the rest of the coffee into the finjan. Serve with a glass of cold water and a sweet treat like Turkish delight on the side.

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Simply Recipes / Irvin Lin

Heat the water to 205°F (96°C). If you don’t have a variable temperature water kettle, bring the water to a boil, then remove it from the stove or heat and let it sit for 30 seconds to cool down.

Place the coffee grounds in the carafe of a French press coffee machine.

Pour the water into the French press. Using a chopstick or small wooden spoon, stir the grounds in the water to make sure all the grounds are wet. Cover with a small plate and let sit for 1 minute, then stir again, making sure to break up any “crust” you see on the top of the coffee. (This crust happens because CO2 gas that is trapped in the beans is being expelled. It can also prevent the coffee from properly extracting flavor, so don’t forget to stir again.)

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Let sit, covered, another 3 minutes (for a total of 4 minutes brewing time).

Then gently press the plunger down. Don’t press too hard or too fast. If the plunger feels tight, let go of the pressure a bit then press again. Keep pressing until the plunger won’t move anymore and the grounds are trapped at the bottom.

If you find your coffee is too weak or too strong, adjust the brewing time by letting the grounds steep a short time to make a weaker brew, or longer to develop a stronger cup of coffee.

Simply Recipes / Irvin Lin

Pour into cups and serve immediately.

If you’re making more than one cup of coffee and don’t plan on drinking right away, it’s best to pour the remaining coffee into a vacuum insulated mug to prevent more extraction from the grounds on the bottom of the French press.

If you find that your mesh filter is letting in too many grounds and your cup of coffee is too gritty, adjust your grind to make it more coarse. You might need to also adjust the brew time to be longer, to accommodate for a coarser grind.

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Simply Recipes / Irvin Lin

Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.

Simply Recipes / Emma Christensen

Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.

Simply Recipes / Emma Christensen

Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.

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Simply Recipes / Michelle Becker

Combine ground arabica coffee beans and rum in an airtight container with a tight seal, a large mason jar works perfectly.

Shake gently and store in a cool, dark place for three weeks, gently shaking the jar every few days.

After the infusion is ready, strain the mixture using a nut milk bag or coffee filter, squeezing the bag or filter to extract all of the liquid. Discard coffee beans and set aside.

Combine the brown sugar and water in a small saucepan over medium-high heat, whisking constantly to dissolve the sugar. Once the sugar is dissolved and it barely reaches a boil, turn off the heat, and set aside to cool slightly.

Whisk the vanilla extract into the brown sugar simple syrup. Pour the coffee-infused rum into the simple syrup and stir to combine. Pour liqueur into a clean airtight container like a swing-top bottle. Seal and refrigerate until ready to use.

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Combine 2 cups of milk and the brown sugar in a small, heavy-bottomed saucepan. Set it over low heat, and stir to dissolve the sugar.

Let the mixture come to a simmer slowly over low heat for about 30 to 35 minutes, until reduced to about 3/4 of its original volume (you'll have about 1 1/2 cups in the pan). Do not stir it while it simmers. It will take on a light golden brown color.

While the milk simmers, foam or film may form on the surface. Gently scrape it off with a spoon, and discard it.

Remove the milk syrup away from the heat and let it cool until warm to the touch.

Add the remaining 2 cups of milk and vanilla, and stir to combine.

Pour it into a quart-sized lidded container and refrigerate. Refer to the sell-by date on the dairy you used for how long the creamer will last in the fridge.

The sugar in this recipe, plus the slow simmering, can help extend its shelf life; it may keep longer than regular milk. However, because it does not contain the preservatives found in commercial creamer, it won't keep as long as creamer you'd buy at the store. After a week, check on its smell and appearance.

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Combine the coconut milk, oat milk, and brown sugar in a blender. Blend on high until the sugar dissolves, 10 to 20 seconds.

Strain the mixture through a fine mesh strainer into a lidded container like a bottle or jar and refrigerate.

Keep the non-dairy creamer in the fridge for 7 to 10 days, shaking well before using.

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Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes.

Pour milk into a glass. Pour the frothy coffee on top of the milk.

Gather all ingredients.

Brew water with coffee using your preferred method to make coffee.

Spoon 2 tablespoons sweetened condensed milk into each of 4 coffee cups.

Pour 1 cup fresh hot coffee into each cup and stir to dissolve the milk.

Serve cups of coffee along with 4 tall glasses filled with 4 ice cubes each and a long-handled spoon.

Pour hot coffee over ice cubes and stir briskly with the long-handled spoon to chill the coffee.

Gather all ingredients.

Combine warm water, instant coffee, and sugar in a sealable jar. Seal and shake until foamy.

Pour into a glass full of ice; add milk. Adjust to taste if necessary.

Gather all ingredients.

Pour hot coffee into a mug. Stir in cocoa, sugar, and milk.

Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.

Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.

Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.

Cover and refrigerate, 8 hours to overnight. Serve chilled.

Preheat the oven to 350. Grease a bundt pan. Make your streusel.

Mix the cake ingredients, dry and wet separately, then both together.

Pour half of batter into the pan; top with streusel, top with the other half.

Bake for 50 minutes.

Allow at least 30 minutes of cooling time. Drizzle with glaze!

Combine the chia seeds and milk in the blender carafe. Let it sit for 10 minutes so the seeds absorb some of the milk and soften, making for a creamier blended drink.

Add the coffee, banana chunks, almond butter, vanilla extract, Medjool date, cocoa powder, and ice to the blender.

Start the blender on low speed and gradually increase the speed until everything blends into a creamy, smooth consistency. Be sure to scrape down the sides and run the blender again as needed.

Pour into a tall glass and enjoy.

Fill an ice cube tray with coffee and freeze 4 hours or until completely frozen. Reserve remaining chilled coffee.

In a blender, place 1 cup coffee ice cubes along with 3/4 cup chilled coffee, banana, creamer, coconut oil, cocoa powder, and Stevia In The Raw. Blend until smooth.

Heat 1 cup of the cream, milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling. Stir in the instant coffee until it is dissolved.

Pour the remaining 1 cup of cream into a medium size metal bowl. Set it in an ice water bath in a larger bowl. Set a mesh sieve on top of the bowls. Set aside.

In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Pour the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. Be patient. This step can take 5 to 10 minutes.

Pour the custard through the sieve and stir it into the chilled cream. Chill mixture thoroughly in the refrigerator (several hours), or just set the bowl with the custard in a new ice bath.

When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed Oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker directions.

Transfer mixture to a plastic storage container and freeze until firm, at least 6 hours.

Consume the ice cream within the first few days if you want a creamy texture. It may form ice crystals within a few days because it has no stabilizers.