Coffee and Desserts

What is the best way to pair coffee with dessert?

Holly Clegg's Perky Chocolate Zucchini Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 cup light brown sugar
• 2 eggs
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon instant dark roast or espresso coffee dissolved in 1 teaspoon warm water
• 1/4 cup skim milk
• 1 1/2 cups shredded zucchini
• 1/2 cup chopped pecans or walnuts
• 1/3 cup semi- sweet chocolate chips, optional

Method

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)

Donna's "Jackson Squares"

Ingredients

• ½ cup Community New Orleans Blend® Coffee and Chicory, brewed
• 2 cups sugar
• 2 cups flour
• 2 cups pumpkin (1 can)
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 4 eggs
• ½ cup oi
• ½ tsp. salt
• 2 tsp. baking power
• ½ tsp. cloves
• ½ cup raisins
• ½ cup chopped pecans

Method

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.

Frosting:

• 1/3 cup margarine, softened
• 2 cups powdered sugar
• 1 tsp. vanilla
• 3 oz. cream cheese, softened
• 1 tbsp. milk

Method

Mix all ingredients and spread over the cake.

Coffee Almond Meringue Cookies

Ingredients:

• 2 egg whites
• 1 ½ cups sugar
• 1 tbsp. Community® Instant Coffee
• ¼ tsp. salt
• 2/3 cup thinly sliced almonds
• ½ tsp. almond extract

Method

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.

Brennan's Community Coffee Eggnog

Makes 10 to 12 servings

Ingredients

• 2-1/2 cups granulated sugar
• 4 cups Community New Orleans Blend® Coffee and Chicory, brewed
• 18 cloves
• 12 egg yolks
• 1/2 cup powdered sugar
• 8 tablespoons vanilla extract
• 6 cups heavy cream
• 1 cup bourbon (optional)
• 1/2 cup brandy (optional)
• Nutmeg to garnish
• Community New Orleans Blend® Coffee and Chicory Ground powder to garnish

Method

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®.