Since the world changed due to the coronavirus many of our favorite coffee shops have closed, just like many other businesses. But, we can learn how to make our favorites at home. They may not be quite the same, but at least there are options until we can go back out again.
Affogato – Hot Coffee with Ice Cream
- 4 scoops ice cream (vanilla, chocolate or coffee)
- 2 cups
- Café GOYA®, brewed, divided and kept hot
- Put one scoop of ice cream into a small glass or bowl, and pour ½ cup hot coffee over it.
- Serve immediately, stirring the ice cream into the hot coffee, so that it melts slightly.
- Before pouring coffee over ice cream, top ice cream with GOYA® Dulce de Leche or chocolate sauce to add sweetness and flavor.
- 3 ounces hot strong-brewed coffee
- 1 ounce Frangelico
- 1/2 ounce Licor 43 (sweet citrus- and vanilla-flavored liqueur) or Navan
- 1/2 ounce Cognac
- 1 large dollop of unsweetened whipped cream
- 3 coffee beans
- In a mug, mix the coffee with the Frangelico, Licor 43, and Cognac. Top with the whipped cream and garnish with the coffee beans.
Café Coffee Cookies
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup butter or margarine softened
- 1 egg
- 1 ½ cups Gold Medal™ all-purpose flour
- 1 tablespoon instant coffee granules or instant espresso coffee (dry)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pecans
- 1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
- ½ teaspoon instant coffee granules or instant espresso coffee (dry)
- 1 tablespoon water
- ½ cup powdered sugar
- Heat oven to 350°F. In a large bowl, beat granulated and brown sugars, butter and egg with an electric mixer on medium speed, or mix with a spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda, and salt. Stir in pecans and chocolate chunks.
- Drop dough by 1/4 cupfuls about 2 inches apart onto an ungreased large cookie sheet.
- Bake for 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwhile, in a small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.
- 1 c. almonds
- 2 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 4 large eggs
- 3/4 c. granulated sugar
- 1/4 c. packed brown sugar
- 1 tsp. almond extract
- 1 c. chocolate chips, melted
- Preheat the oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.
- Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.
- Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake for 10 minutes more than flip each biscotti. Bake for another 10 minutes or until golden. Let cool completely.
- Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.
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