How to make Cold Coffee

How to make Cold Coffee

How to make Cold Coffee

1 tbsp Coffee 

 100 ml Chilled milk 

 2 tsp Hot water 

 1 tsp Sugar 

 Ice cubes

whipped cream (optional)

a good long squirt of chocolate syrups

Method:

• Mix sugar,coffee and hot water. 

• Blend it till it turns foamy. 

• Add chilled milk and chocolate syrup.
               
• Blend in ice and lastly make a layer of whipped cream at the top.sprinkle a dash of cinnamon on
top.serve immediately.

Tiramisu soup

Tiramisu soup

Tiramisu soup

Ingredients
Curd cheese 4 ounces
Cream cheese 8 ounces
Icing sugar 4 tbsp heaped
Fresh cream whipped 8 ounces
Grated chocolate 1 cup
Coco powder to dust
Sponge cake of 2 eggs
Ingredients Coffee liquid
Coffee 2 tbsp leveled
Water 1 cup
Sugar 2 tbsp
Method
Beat both the cheese together with icing sugar till smooth and coffee liquid 2 to 3 tbsp, fold in half cup of fresh cream whipped and ¼ cup of grated chocolate in small individual serving bowl spread 1 layer of sponge, cut with cutter into round, soaked with coffee liquid, spread with cheese mixture, put second layer of cake, drizzle with coffee liquid, then cheese filling, put the 3rd final slice of cake, again drizzle with coffee liquid top with whipped cream, decorate with grated chocolate and dust with coco powder. Serve chilled.

Coffee Victoria Sponge Cake

Coffee Victoria Sponge Cake

Coffee Victoria Sponge Cake

Ingredients

Eggs 4
Coffee powder 2 tbsp
Butter 8 oz
Caster sugar 8 oz
Flour 8 oz
Baking powder 1 tbsp

Ingredients for Filling

Butter 2 oz
Icing sugar sifted 6 oz
Coffee 1 tbsp
Hot water 1 tbsp
Milk 1 tbsp

Method
Beat eggs, add in coffee, butter, caster sugar, fold in flour and baking powder and pour in 2 sandwich tins and let bake for 25 minutes at 180 degrees C. Let cool well and then to make the butter cream, beat butter, icing sugar, coffee, water and milk, use half to fill and sandwich both cakes and the other to top on the cake.

Cold Coffee (Iced coffee)

Cold Coffee (Iced coffee)(by manjula)

Cold Coffee (Iced Coffee)

Ingredients:

• 8 oz milk
• 1 tablespoon dark roasted instant coffee
• 3 tablespoons sugar
• 2 cups of ice

Method

1. Blend the coffee, sugar and milk together for about 30 seconds until the sugar and coffee are mixed well with milk. Add ice and blend at a high speed for a minute until coffee becomes frothy.
2. Serve in tall glasses and sprinkle with dry coffee powder.

Notes

Serve the cold coffee with a scoop of vanilla ice cream and shaved chocolate turning the cold coffee into the dessert.

Rich Coffee Cake

Rich Coffee Cake(Chef Shireen)

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rich coffee cake

Ingredients

For cake:

Flour 6 Oz

Baking powder 1 teaspoon

Chocolate 5 Oz (grated)

Butter 8 Oz

Brown sugar ½ cup

Sugar ½ cup (granulated)

Vanilla essence 1-12 teaspoon

Egg 4

Coffee powder 2 tablespoon

For Soak Cake:

Milk ½ cup

Icing sugar 2 tablespoon

Coffee 1 tablespoon

For Cheese Frosting:

Icing sugar 2 cup

Soft butter 4 Oz

Coffee 1 tablespoon

Cream cheese ½ cup

Cooking Directions

Preheat oven to 180c. Butter two 9 inch sandwich pan. In a bowl, beat together one the butter with brown sugar, granulated sugar and vanilla essence until creamy. Then add one egg at a time alternating sieved flour, baking powder and salt. When the mixture is form, set the beater on slow speed and beat in the melted chocolate mixed with coffee. Spoon the batter into two 9 inch greased pan and bake for 45 minutes. Cool the cake completely in the pan. On serving platter, place one layer of cake. Dissolve icing sugar and coffee in milk and moist the bottom layer of cake. Beat together Icing sugar, butter, coffee and cream cheese together until foamy and spread half of it on moist layer. Cover the second layer of cake and again moist it with coffee syrup, cover the sides and top of cake with frosting. Sprinkle grated chocolate on top. Rich Coffee Cake is ready to serve.

Coffee-Caramel Tres Leches Cake

Coffee-Caramel Tres Leches Cake

Ingredients

2 tablespoons instant coffee

1 1/2 cups sugar

1 12-ounce store-bought pound cake, halved lengthwise

2 large eggs plus 4 egg yolks

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup chilled heavy cream

Directions

Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.

Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.

Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes.

Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)

Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.

Photograph by Kang Kim

Recipe source by http://www.foodnetwork.com/

Dulce de Leche Cake with Caramel Buttercream

Dulce de Leche Cake with Caramel Buttercream

Dulce de Leche Cake with Caramel Buttercream

ingredients

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans 
1 cup whole milk, at room temperature 
6 large egg whites (3/4 cup), at room temperature 
1 teaspoon vanilla extract 
1 3/4 cups granulated sugar (12 1/4 ounces) 
4 teaspoons baking powder 
1 teaspoon table salt 
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Caramel Frosting
Dulce De Leche (storebought or homemade)

METHOD:

Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. 

Pour milk, egg whites, and extract into 2-cup glass measure, and mix with fork until blended. 
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
Layer cakes with dulce de leche, frost with caramel buttercream and decorate as you wish! 

RECIPE SOURCES BY http://www.sporkorfoon.com/

(Cake recipe adapted from Cooks Illustrated (I also made a 3-layer cake, but this recipe is for a 2-layer cake.  To add the 3rd layer, increase ingredients by 1/2)

MOCHA BROWNIES

MOCHA BROWNIES

MOCHA BROWNIES

Ingredients

Butter 2 Oz

Chocolate 4 Oz chopped

Brown sugar 6 Oz

Eggs 2

Coffee 1 tablespoon (dissolved in 1 tablespoon hot water)

Plain flour 3 Oz

Baking powder ½ tsp

Chopped walnuts 2 Oz

Method:

Melt chocolate and butter and set aside to cool. Beat sugar and eggs and fold in the chocolate mixture and cooled coffee. Fold in sifted flour and baking powder and walnuts. Pour in a greased and lined 8” square tin and bake at 180° for 25 minutes. Cool in tin and then remove from tin, peel off paper and cut in squares and serve.

Coffee

Coffee

Distinct aroma and flavor of coffee, develops in roasted seeds from coffee plant which is ever green bush of genus coffea, grown mainly in Latin America, south East Asia, south Asia and Africa.

Green (unroasted) coffee is widely traded which is slightly acidic (pH 5-5.2) and produce stimulating effects because of its caffeine content. Energizing effects of wild coffee were discovered in Ethiopia and its early use was found in Yemen in middle of 15^th century. Once ripened, coffee berries are picked, processed and roasted to varying degree depending on the desired flavor before being ground and brewed to create coffee.

Two most commonly known types are coffea Arabica and coffea Robusta. Positive  or negative effects of coffee are widely disputed and are related to brewing method used, for example coffee prepared by French press method releases more oils in the drink as compared with paper coffee filter method which might raises the drinks bad cholesterol level.

Coffee drinking has been associated with a lower risk of lung, breast, prostate, endometrial, stomach, pancreatic, and colon cancer.  But, it seems clear that coffee can be protective and does not increase cancer risk.

Coffee also supports healthy arterial pressure, lowering blood pressure over the long-term. Coffee drinking can improve fat burning, potentially influencing body composition, and it has been has been closely linked to lower diabetes risk. One study showed drinking 500 ml of coffee daily for 4 weeks produced 2.5 kg weight loss in overweight subjects.

 Perhaps more effective, green coffee extract, which comes from the bean before roasting and can be added to any beverage, has been shown to produce significant fat loss. Caffeine is thought to act directly on the muscles to produce greater power and strength, rather than acting directly on the nervous system. Researchers suggest the caffeine may improve muscle glycogen resynthesize post-workout, while mobilizing fatty acids to be burned for fuel during exercise. If you are sensitive to caffeine or have issues with cortisol but want the performance benefits of caffeine, take 2 to 10 grams of vitamin C after training. Vitamin C can speed the clearance of cortisol allowing for a better recovery.

 Mix coffee grounds with egg white. Apply this mixture as a gentle exfoliating dead skin as well as tighten the skin. Scientists have found that coffee grounds which applied directly on the skin can block the UV rays that can lead to skin cancer. Mix coffee powder (to taste) with olive oil; gently massage the face, especially in areas that are black spots of acne scars. When done regularly, it can remove the black spots more quickly. 3tablespoons of coffee grounds with mix a glass of fresh whole milk. Apply this mixture to the face and neck and lips as a face mask. Gently massage the skin, and let stand for 20 minutes. Make your skin glow and bring back the beauty of your skin by this coffee mixture. Coffee can really makes a person beautiful.

Rinse with water. Applying caffeine under your eyes will reduce the puffiness and inflammation associated with dark circles. Additionally, caffeine reduces the build-up of blood under your eyes which contributes to dark shadows. You can use eye creams together with coffee and apply it under your eye, but do not apply coffee as it is on your eye.

Coffee is applied as a mixture and not as directly as it is. If you really want to use coffee at home, you can brew your coffee and apply it on your hair and let it sit for at least 20 minutes for a more soft and shiny look.

Now you can not only enjoy drinking your cup of Joe, but you can use it for a flawless appearance as well!