A general rule of thumb is that chocolate cakes and peanut butter confections are better paired with dark roast coffees. Tart desserts -- such as key lime pie, fruit cobblers and mixed berries – are better served with lighter roast coffees. Creamy desserts and sweet breads, such as cheesecake and bread pudding, work well with semi-sweet, full-bodied coffees. A Community® coffee dessert and pairing guide is available HERE.
Preheat oven to 350 degrees. Coat 9x5x3 - inch nonstick loaf pan with nonstick cooking spray. In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside. In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended. Add dry ingredients alternately with the milk and stir until just moistened. Stir in remaining ingredients. Transfer batter into prepared pan. Bake 40-50 minutes. Don't over bake as cooks more when cooling. (Makes 16 slices)
Preheat oven to 350 degrees. Spray or lightly oil large, oblong baking pan. Combine all ingredients except raisins and pecans. Beat at a low speed for 2 minutes with a mixer. Stir in raisins and pecans. Pour onto greased pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar for dairy-free (lactose-free) squares or spread with frosting (ingredients below) for a richer dessert. Cut into "Jackson Squares" and serve with a cup of Community New Orleans Blend® coffee and chicory.
Mix all ingredients and spread over the cake.
Preheat oven to 325 degrees. Beat egg whites until stiff. In a separate bowl combine sugar, coffee and salt, then gradually fold in egg whites. Fold in almonds and almond extract. Drop by teaspoonfuls, 2 inches apart, on greased cookie sheet. Bake at 325 degrees for 15 minutes, or until golden brown. Remove from cookie sheet at once and cool. Store in airtight container. Makes about 3 dozen.
Makes 10 to 12 servings
In a medium saucepan combine 2 cups of the sugar, coffee and cloves. Cook on medium heat until reduced to 4 cups to create coffee syrup. Remove cloves from coffee syrup mixture and refrigerate for 6 hours or until cold.
Beat egg yolks, powdered sugar and vanilla until sugar is completely dissolved and mixture begins to thicken. Add 4 cups heavy whipping cream and whip until it is completely incorporated. Add 4 cups of coffee syrup, 1 cup of bourbon and 1/2 cup of brandy (or eliminate the alcohol, if you wish). Refrigerate for 2 hours.
To make whipped cream topping combine 2 cups heavy cream, 1/2 cup sugar and 2 tablespoons vanilla extract. Whip until it reaches the proper consistency for topping. Serve on top of eggnog and garnish with ground nutmeg and ground Community New Orleans Blend®.
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