Fast-n-Delicious: coffee recipes

Showing posts with label coffee recipes. Show all posts

Wednesday, October 29, 2014

French Vanilla Coffee Éclair Cake

These delicious éclairs will be the talk of any of your parties.

Ingredients

1 package(16 oz.) graham crackers

2 large package (3.5 oz.) vanilla pudding; made according to the directions on the package

1 (8 oz.) container non-dairy whipped topping

2-3 Tablespoons instant coffee

1 can (16 oz.) French Vanilla frosting

Chocolate syrup

Directions

In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding, whipped topping and instant coffee.

Spoon half of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top with another layer of crackers, covering the pudding layer completely.

Spread carefully with the frosting.

Drizzle chocolate on it.

Cover and refrigerate overnight

Golden Pumpkin Spice Syrup

Tired of paying high dollar for a Pumpkin Latte or Pumpkin Coffee at Dunkin Donuts? "Golden Pumpkin Spice Syrup" can be use to flavor coffee and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!

Ingredients

1 oz. Pumpkin Spice Extract

1 (16.5 oz.) Torani Caramel Sauce

1/3 cup Domino Organic Blue Agave Nectar

1/4 teaspoon ground cloves

4 teaspoons pumpkin pie spice

Directions

In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.

French Vanilla Coffee Earthworms

These delicious earthworms will have your guess wondering if they are real worms. They taste great and look real what more can you ask for?

Ingredients

6 packs unflavored gelatin

1/4 cup sugar

1/2 cup whipping cream

1/4 cup International Delight French Vanilla Creamer

3 cups French Vanilla coffee, double strenght and freshly brewed

100 flexible straws

1 quart size container

4 (16-24 oz.) glasses

Directions

In a sauce pan combine gelatin, sugar and coffee; stir constantly.

Bring to a boil and then remove from heat.

Stir until gelatin is completely dissolved; let cool to lukewarm.

Straws

Create four bundles of straws by separating them into piles of 25.

Gather together and place a rubber ban around the top, middle, and bottom of each pile of straws.

Stand bundles inside each glass.

Complete Project

Divide coffee in 1/2 and pour into 2 large measuring cup.

In one combine whipping cream and creamer mix well.

Pour black coffee in the straws until they are filled to the 1/2 way point.

Then pour the coffee with creamer mixture in until you have poured in 3/4 of an inch into the straws.

Now top with black coffee until the straws are filled.

Set aside until the coffee is firm.

Hold under warm water until they slide out or squeeze them out by using a rolling pin starting at one end and slowly rolling to the other end.

Sunday, October 26, 2014

Enchantment Ice Coffee Cocktail

Add a few incredible Enchantment Ice Coffee Cocktails to your evening, but be careful they sneak up on you and before you know it everybody starts looking fabulous.

Ingredients

3 oz. Baileys Vanilla Cinnamon Irish Cream Liqueur

1 oz. Goldschlager Cinnamon Schnapps

6 oz. cold coffee

Coffee Ice Cubes

Edible gold flakes or Nutmeg

Directions

Mix ingredients in a cocktail shaker with ice.

Strain into a 12 oz. glass.

Sprinkle with gold flakes or nutmeg.

Serving size: One Serving

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!

Ingredients

2 sheets refrigerated Pillsbury pie crust
1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)

Directions

Roll out the refrigerated pie crusts.

Place one sheet in a 10 inch glass pie plate.

Cut small shapes out of the second pie crust with tiny cookie cutters.

Arrange around the top of the pie crust in the pan.

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.

Beat until combined. Carefully spread in the bottom of the pie crust.

Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth.

Add the egg and pumpkin and cream again.

Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.

Place back in the oven and bake another 20-25 minutes.

Remove from the oven and set on a cooling rack.

Let cool for an hour.

Place in refrigerator and cool completely.

Spread the cool whip on top and sprinkle with cinnamon if desired.