Love caramel and coffee? I know I do. I found this fantastic recipe that will be perfect for your holiday gatherings. Its Coffee and Bay Leaf Caramels.
This recipe serves 6 people, if you choose to share it. After your first bite you might decide that they family an make due with pie and cake and keep them all for yourself! Here is how you make them.
100g caster sugar
1 tbsp whisky
fresh bay leaf
300ml soy milk
¼ cup espresso coffee
3 free-range eggs, lightly beaten
55g caster sugar
1 tsp vanilla paste
For the caramel, place sugar in a saucepan and add 1 tablespoon of water, heat to a light golden caramel. Stir in the whisky and bay leaf and heat to a deep golden colour, remove the bay leaf and pour the caramel into metal dariole moulds, tipping around to coat the sides. Boil your kettle.
For the custard, scald the soy milk and cream in a saucepan, add the coffee and remove from the heat. Whisk the eggs, sugar and vanilla together lightly, then whisk in the milk mixture and pour into the moulds.
Place into a deep tray and pour boiling water halfway up the sides of the moulds. Bake in a preheated 160C oven for 40 minutes. Refrigerate until chilled. Serve with grilled peaches or pears and cream.
I know your friends and family will love them. They are delicious!
The Halloween Edition for Carnival of the Recipes is up and you can view all the wonderful entries by visiting this weeks sponser Morning Coffee and Afternoon Tea
Some of the tasty treats include:
Witch’s Weakness submitted by: KeeWee’s Corner
Pumpkin Ginger Scones presented by: firefly
AND! Pumpkin Spice Dessert by : your sponser, Morning Coffee and Afternoon Tea
They sound so scrumptious!
Chocolate Espresso Coffee Spoons
You will need:
espresso shot or 2 teaspoons dark instant coffee (last resort, please)
8 oz. White chocolate
8 oz. dark semi-sweet chocolate
Chocolate sprinkles, ground medium roast coffee beans, or colored sugar
12 heavy plastic spoons. (more or less)
In the microwave, or stove top, melt half of the white chocolate in one bowl. (If you use the stove top method, melt on low heat and be careful not to burn.
Using another container, melt half of the dark chocolate and add the espresso shot or instant coffee
This weeks Carnival of the Recipes has been awsomely (is that a word? ) hosted by Men in Aprons (click that link!) Be sure to stop by and read about all the yummy offerings for the week. Thank you to Adam for hosting this week.
My recipe that was included this week is my Hazelnut Choco-Expresso Cookies.
Hazelnut Choco-Espresso Cookies
3 cups (36 ounces) semisweet ‘mini’ chocolate chips
1/2 C. or 1 stick unsalted butter, cut into small cubes (melts faster & blends better if cut-up)
3 large eggs or 2 jumbos
1 cup extra- fine granulated sugar
2 1/2 teaspoons finely ground dark-roast coffee beans (see notes about coffee beans)
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped (not too fine) hazelnuts
Preheat oven to 350Â°F and grease cookie baking sheets.
Set one (1) cup of the chocolate chips to the side for final mixing. (don’t forget!)
Melt 2 cups of the chocolate chips and the butter and stir until blended and smooth. I would suggest a double broiler but a microwave will suffice provided you do-not over zap it and DO stop to stir in between total time it takes to melt the mixture.
In a smaller bowl, sift the flour, salt, and baking powder together. Set aside.
In a large bowl, mix the eggs, ground coffee beans, and sugar using a mixer on high. Beat until the mixture if pale in color and thick in consistency. Should take about 2 1/2 to 3 minutes. Once that is finished, add your chocolate/butter mixture by beating it in with your mixer.
The Carnival of Recipes is up and it is issue number 49. You can visit all the great sounding recipes by visiting The Glittering Eye. Leave a comment but please don’t be mean. You will see why I say that if you read the other comments. The entry this week was just fabulous!
This is not my own recipe but I’ve made it and it really turned out well and is quite yummy. I thought I’d share it with you. Enjoy!
Starbucks Cranberry Bliss Bars
For Cake Base:
2 sticks Imperial Margarine (or butter if you want to indulge) — softened
1 and 1/4 cups brown sugar– packed
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate — coarsely chopped
1/4 cup minced candied ginger
4 ounce cream cheese — softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter — softened
1 teaspoon vanilla
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) — melted
Preheat oven to 350 and lightly grease a 9×13 pan.
Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.
Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.
I found this recipe some time back at Mr. Breakfast.com Give em a visit. I am sure you are going to find even more that you want to try.
Sour Cream Coffee Cake Recipe
* 1 package butter cake mix
* 1 package instant French Vanilla jello pudding mix
* 1 cup sour cream
* 3/4 cup hot water
* 4 eggs
* 1/4 cup olive oil
* 1 teaspoon vanilla
* 1/2 cup light brown sugar ( packed )
* 2 teaspoons cinnamon
* 1/2 cup nuts ( pecans or walnuts ) almonds also work great
In a large bowl combine cake mix, sour cream, pudding mix and hot water. Mix well.
Beat eggs, add olive oil and french vanilla then add to cake mixture. Pour half cake mixture in a greased and floured bundt pan ( I prefer bundt pans ). Combine brown sugar, cinnamon and nuts and sprinkle half this over cake mixture. Add remainder of batter, and sprinkle on rest of topping.
Bake at 325Â°F for 45 minutes.
If you make this, please post here and let me know what you thought.
copyright 2005 Coffee Sage