If you have a slightly unhealthy love for coffee then you are sure to love these recipes!
I particularly love the coffee-rubbed steak!
Leftover Coffee Chocolate Brownies Recipe
- 1 can of PAM® Original No-Stick Cooking Spray
- ¾ cup cocoa powder
- 1 ½ cups of sugar
- 1 teaspoon of salt
- 1 ½ cups of flour
- ¼ cup of leftover coffee
- 1 teaspoon of espresso grounds or finely ground coffee
- 1 cup of chocolate chips
- 4 eggs
- 1 tablespoon of vanilla
- ½ cup of vegetable oil
- Preheat the oven to 350°.
- In a large bowl whisk together all of the ingredients until combined.
- Next, spray a 9×9 or 8×8 baking dish with PAM® Non-Stick Cooking Spray and pour the brownie batter in.
- Bake at 350° for 40 to 45 minutes or until the center is slightly firm
- Cool to room temperature before serving.
Pair with a bowl of French vanilla ice cream!
- 2 tablespoons ancho chile powder
- 2 tablespoons finely ground coffee beans
- 5 teaspoons dark brown sugar
- 1 tablespoon hot smoked Spanish paprika
- 1½ teaspoons dried oregano
- 1½ teaspoons freshly ground black pepper
- 1½ teaspoons ground coriander
- 1½ teaspoons mustard powder
- 1 teaspoon chile de árbol powder or ¾ teaspoon finely ground red pepper flakes
- 1 teaspoon ground ginger
- 1 tablespoon kosher salt, plus more
- 2 16-ounce boneless New York strip steaks (about 1 inch thick)
- 2 tablespoons vegetable oil
- Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
- Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.
- Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
- Preheat the oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½” thick.
Pair with a glass of red wine, butter parsley baby red potatoes, and a spinach and kale salad!
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.
Pair with a tall glass of milk!
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