Spiced Coffee Cookies

From the kitchen of One Perfect Bite...I saw these cookies on the blog In Katrina's Kitchen and I just had to give them a try. These buttery gems will delight those who like to nibble on simple European-style cookies as they sip their coffee or tea. They are soft spice cookies that are flavored with cinnamon, cloves and, believe it or not, fresh, unused coffee grounds. The coffee is what makes these cookies unique and interesting.It is important that you use real, unbrewed, coffee grounds when you prepare the cookies. Powdered coffee or crystals will not impart the flavor that you want these cookies to have. Katrina suggests that you use bread flour to make the cookies. She reasons that the extra protein in bread flour helps to bind to all of the butter in these cookies. If you use all-purpose flour you will need to add 3 to 4 more tablespoons of flour to your ingredient list. I must admit my cookies, which mounded,  do not look like hers which are flatter and resemble crackle cookies. Normally, I'd be upset, because mine are not pretty, but I so liked the cookies that I wanted to share them with you. It takes minutes to make the cookies and unless you have a raging sweet tooth, I think you'll love them. Here is how they are made.

Rich Hazelnut Coffee

From the kitchen of One Perfect Bite...These days, the guests I most appreciate wear overalls and boots and come with an extra pair of helping hands. Move or no, once they're on our hillside I like to make our visitors feel welcome and cared for. Sometimes, that is easier said than done, but quick recipes such as this one for a festive flavored coffee make that easier to accomplish. While this coffee is effortless to make, it is rich and delicious and most definitely a special brew meant for special people. I'm happy to tell you that the coffee is just as good when prepared with flavor extracts as it is when made with fancy liqueurs. If you are partial to sweet things, I suggest you use the full measure of brown sugar to make this, but if your tastes run to the barely sweet cut back accordingly. I do hope you'll give this recipe a try. I know those of you who do will be really pleased with the results. Here is how the coffee is made.

Countdown to Christmas - Mocha Nut Balls

From the kitchen of One Perfect Bite...These cookies are a rather late addition to my Christmas cookie collection. I've been making them for about ten years now and I have yet to serve them to anyone outside my family. While the cookies are not particularly attractive, they are especially delicious, and if enjoy a deep and rich mocha flavor, their appearance will not be bothersome. One bite and you'll understand why they disappear before they can be shared with friends. The recipe originally appeared in Taste of Home magazine and I have made one small change to their recipe. They roll the cookies in confectioners' sugar, while I have opted to coat them with a sugar and cocoa combination. The cookies are rolled in sugar or the sugar cocoa combination while they are still warm, so the exterior becomes goopy when it is first applied. Not to worry. It will dry and the cookies can be be stored in air-tight containers once they are no longer tacky. I do hope you'll give this fudge-like confection a try. You won't regret a moment of the 5 minutes it takes to make them. Here is the recipe.

Mocha Nut Balls...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup + 1/4 cup baking cocoa, divided use
1 tablespoon instant coffee granules
1 cup finely chopped toasted pecans
Confectioners' sugar

Directions:
1) In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla.
2) In another bowl, whisk together flour, 1/3 cup cocoa and coffee granules. Gradually beat into creamed mixture. Stir in pecans. Chill for 30 to 60 minutes.
3) Preheat oven to 325 degrees F.
3) Shape dough into 1-inch balls, placing them 2 inches apart apart on ungreased baking sheets.
4) Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Sift 1/2 cup confectioners' sugar together with 1/4 cup baking cocoa. Roll warm cookies in sugar mixture. Cool on wire racks. Store in an air-tight container. Yield: 4-1/2 dozen.

      

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                          One Year Ago Today:                                               Two Years Ago Today:

               Orange Cardamom Sugar Cookies                                        Santa Lucia Crown

                    Three Years Ago Today:                                                Four Years Ago Today: 

                Holiday Breakfast Round-Up                                          Kris Kringle Gingerbread Cakes

Coffee-Toffee Cookies + Puro Fairtrade Coffee

I was recently sent this unique gift package from Puro Fairtrade Coffee. If you are not aware of Puro or how Fairtrade works, let me quickly say that the Fairtrade mission is to produce better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. The video on the Puro website explains how the organization aims to support producers of goods such as coffee, cacao and vanilla and ensure they are paid fairly for the goods they produce.

This is the Fairtrade vision:

Our vision is of a world in which justice and sustainable development are at the heart of trade structures and practices so that everyone, through their work, can maintain a decent and dignified livelihood and develop their full potential.

To achieve this vision, Fairtrade seeks to transform trading structures and practices in favour of the poor and disadvantaged. By facilitating trading partnerships based on equity and transparency, Fairtrade contributes to sustainable development for marginalized producers, workers and their communities. Through demonstration of alternatives to conventional trade and other forms of advocacy, the Fairtrade movement empowers citizens to campaign for an international trade system based on justice and fairness.

When Puro Fairtrade Coffee asked me to review their product, I was delighted. I had expected to receive a pound of coffee, but, instead, received this lovely gift assortment. If you’d like to learn more about Puro Fairtrade Coffee, their website has an excellent collection of videos about coffee production and distribution, together with a lot more information about the coffee brand and it’s origins. The company makes no direct sales to consumers and this promotion is about increasing brand awareness. Once I'd read that, I, of course, had to make a sweet nibble to accompany the first pot of coffee I brewed.

I made a pot of Puro Noble to begin my taste test. It is described as a rich and lively medium roast brew that has hints of hazelnuts and fruit. It was a perfect afternoon pick-me-up and to keep with the coffee theme, I served it with coffee-toffee cookies that are wonderful in their own right. I have many more days of fine roast coffee to look forward to and while I can't share all of them with you, I can share the coffee-toffee cookies that I made to go with my first cup. Here is the recipe.

Coffee-Toffee Cookies...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant espresso powder
1 tablespoon hot water
10 tablespoons melted butter
1-1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup toffee chips

Directions:
1) Adjust two oven racks to upper and lower middle positions. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2) Whisk flour, baking soda and salt together in a large bowl.
3) Place espresso powder and hot water in a large bowl and mix until powder dissolves. Whisk in butter and sugar until incorporated. Whisk in eggs and vanilla until smooth. Gently sir in flour mixture with a rubber spatula until a soft dough forms. Fold in toffee chips.
4) Working with 2 tablespoons of dough at a time, drop cookies 2-inches apart on prepared baking sheets.
5) Bake cookies until edges are set but centers are still soft and puffy, about 16 minutes, switching and rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets. Serve warm or at room temperature. Yield: 24 cookies.

I was sent samples of Puro Fairtrade Coffee, but there was no obligation to review the product and all views posted here are my own.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

Tiramisu Ice Cream Cake

From the kitchen of One Perfect Bite...This cake is an almost effortless dessert. It is assembled rather than backed, and while this version emphasizes coffee flavors, it lends itself to myriad flavor combinations. The recipe I'm featuring tonight was developed for Family Circle magazine and they dubbed it a tiramisu ice cream cake. Take that with a grain of salt. Save for the use of coffee and ladyfingers, the dessert bears no resemblance to the tiramisu that we've come to know and love. That's not to say this is not a delicious treat. I just think its been misnamed. While the cake needs to be frozen for 24 hours before it is served, it takes only 30 minutes to assemble. If you want your cake to have a neat layered appearance, it is best to fill the cake shell in stages, allowing one layer to freeze before the next is added. I suspect you'll need more whipped topping than specified in the original ingredient list. I need 12 ounces to top off my cake at the proper level. I have, on occasion, quickly dipped  the ladyfingers  into  in  an espresso syrup to soften them. It only marginally improves the flavor of the finished cake and truly is not necessary. The ladyfingers will soften as the cake freezes with, or without, the espresso bath. I hope you'll give this recipe a try. If you don't like coffee, make a Neopoliltan cake instead. Here's how the cake is made.

Tiramisu Ice Cream Cake...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
22 soft ladyfingers
25 Nabisco thin chocolate wafer cookies, finely crushed (plus more for garnish)
2 tablespoons unsalted butter, melted
1 pint coffee ice cream
1 pint vanilla ice cream
1 pint java chip ice cream
1 (8-ounce) container thawed whipped topping

Directions:
1) Coat a 9-inch springform pan with nonstick cooking spray. Line sides with wax paper.
2) Place ladyfinger halves along side of pan, flat sides facing in. Combine cookie crumbs and butter. Press crumb mixture into bottom of pan. Freeze.
3) Allow ice cream to stand on countertop until softened. Transfer coffee ice cream to a bowl and stir until good spreading consistency. Remove ladyfinger-lined pan from freezer. Spread coffee ice cream on bottom. Repeat softening and spreading with vanilla and java chip ice creams. Top with thawed whipped topping.
4)Freeze overnight. Remove side of pan and wax paper. Decorate top of cake with crushed cookies. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peanut Butter and Jelly Bars

Two Years Ago Today: Sweet Berry Wine Sauce

Three Years Ago Today: Scallions and Asparagus Salad

Four Years Ago Today: Blackberry Sherbet

Mocha Pudding Cake

From the kitchen of One Perfect Bite...This is a variation of a dessert that most people call a hot fudge cake. It's  really an old-fashioned pudding cake that makes it's own fudge sauce as it bakes. The first of these cakes was created in the early 1920's by Emelyn Hartridge while she was a student at Vassar College in New York. Fudge had just become popular and she wanted to develop a recipe that would would blend fudge with cake. When she was satisfied with her efforts, she presented her new fudge cake at an auction where she sold 40 pounds of it to students and friends of the college. The idea caught on and history was writ. The cake consists of two layers, the first of which is a fairly standard cake batter. The batter is covered with a pudding layer that puffs and bubbles, lava-like, as the cake bakes. That molten pudding sinks as the cake cools and the cake rises to the top, completely reversing the order of the original layers. This is an incredibly rich, intensely chocolate cake that should be served warm and in small portions. Rich or not, it still begs to be topped with a dollop of cream. When the cake first comes from the oven the pudding layer is sauce-like, but as it cools, it firms and becomes more like a very soft fudge. The version of the cake I'm featuring today was developed by Aida Mollenkamp for CHOW. She adds coffee to the standard ingredient mix and makes a lovely mocha flavored cake, that I suspect chocolate lovers will really enjoy. The flavors here are intense and this cake definitely falls into the death by chocolate category. Here's the recipe.

Mocha Pudding Cake...from the kitchen of One Perfect Bite courtesy of Aida Mollenkamp CHOW.com

Ingredients:
1 cup all-purpose flour
1 cup unsweetened cocoa powder, divided use
2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 cup granulated sugar, divided use
1 cup whole milk
4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly
1 large egg
1 tablespoon vanilla extract
3/4 cup packed dark brown sugar
3/4 cup strong brewed coffee, at room temperature

Directions:
1) Arrange a rack in middle of oven and preheat to 350 degrees F. Coat an 8 x 8-inch square baking dish with butter and set aside.
2) Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps.
3) In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth.
4) Add flour mixture to milk mixture and whisk until just combined (some lumps will remain).
5) Transfer batter to prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl, stirring until combined. Sprinkle mixture over batter. Pour coffee over batter, do not stir, and place in oven.
6) Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving. Yield: 6 to 8 servings.

One Year Ago Today: French-Style Yogurt Cake with Lemon

Two Years Ago Today: Inside outside Ravioli - Pasta Nudi

Three Years Ago Today: Straw and Hay Pasta

Pumpkin Latte

From the kitchen of One Perfect Bite...The kitchen is closed for the night. The table's set and gleaming and we are ready for tomorrow's feast. I always love this moment. The push is over and it's finally time to stand down, sure in the knowledge that all that needs be done has been attended to. Bob has set a fire and I've just made spicy pumpkin lattes. Music for the evening has not yet been decided, but I've claimed my chair and plan to enjoy this lull and watch the dancing flames. Our drink is a once-a-year affair, much like eggnog or a Tom and Jerry on Christmas Eve. The latte could be made on whim, but, for reasons still not truly clear, it has become a seasonal beverage that's mostly served between the Thanksgiving and Christmas holidays. I cheat terribly when I make ours. The espresso machine is one of the appliance that didn't move with us from the east to west coast, so I foam with the blender and use double strength coffee instead of true espresso when I make these. It works well enough. The recipe I use was first published on the blog Sweet Happy Life. It's a great recipe, but I have found that it make three servings of latte rather than the promised two. I use Irish coffee glasses and I suspect a larger cup was used by the recipe developer. I have been known to suffer from the "more" syndrome and I don't mind occasional super-sizing, so, this presents no problem for me and mine, but I want you to be aware that serving size might be a bit iffy. I like these very much. I think you will too. Here's the recipe.

Pumpkin Latte...from the kitchen of One Perfect Bite courtesy of Sweet Happy Life

Ingredients:
1 level tablespoon pumpkin puree
1 cup whole milk
1/2 tablespoon light brown sugar, packed
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg + a pinch for garnish
Scant 1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
2 cups double strength coffee
6 tablespoons half-and-half
Sugar to taste
Whipped cream

Directions:
1) Begin brewing coffee.
2) In a blender, puree milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
3) For each serving: Pour 1/3 of pumpkin mixture into a coffee mug. Add 2 generous tablespoons of half-and-half. Heat in a microwave for 30 seconds, then add brewed coffee to within 1/2-inch of rim. Add sugar to taste, then cover with whipped cream and sprinkle with nutmeg. Yield: 3 servings.







One Year Ago Today: Coconut Bubble Bread
















Two Years Ago Today: Puff Pastry Pillows with Creamy Blue Cheese Filling

Chocolate Icebox Pie

From the kitchen of One Perfect Bite...Icebox pies were a fixture of my childhood and they remained popular through the early years of my marriage. While I suspect those who loved them never stopped making them, they disappeared from the culinary scene for quite awhile. They appear to be making a comeback. Refrigerator, or icebox, pies became popular during the Great Depression because they needed no baking. Fillings were prepared with gelatin, poured into crusts and then put into an icebox to set or gel. The boxes were the precursor of today's modern refrigerators. They were rectangular affairs that had cavities to hold blocks of ice that were delivered on a scheduled basis by an iceman. They were replaced as refrigerators became features of most kitchens following WWII, but pies and cakes that were made with gelatin never lost their original name. Some of them are quite delicious and all of them are easy to make. Most icebox cakes are packed with calories, so I don't make them often. However, because they appear so rarely on my table, I don't replace the cream they use with whipped topping. That is a personal choice. If you want to use whipped topping, please do. Your dessert will be different than mine, but it will still be delicious. I always make these cakes and pies the night before I plan to serve them. I don't use a lot of gelatin in my recipes because I think too much of it makes a dessert rubbery. I rely, instead, on a long chill to assure the kind of set that allows clean slices to be made when the cake or pie is cut. I know those of you who try this recipe will love it. So, without further ado, here's there recipe for one of my favorite icebox pies.

Chocolate Icebox Pie...from the kitchen of One Perfect Bite inspired by an award winning pie from Taste of Home Magazine

Ingredients:
Crust
1-1/2 cups chocolate wafer crumbs
1/4 cup butter, softened
Filling
1 envelope unflavored gelatin
1/2 cup milk
1/2 cup plus 1 tablespoon sugar, divided
1/2 cup strong brewed coffee
1/4 cup water
1/4 teaspoon salt
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups heavy whipping cream, divided
Toasted sliced almonds

Directions:
1) To make crust: Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Combine wafer crumbs and butter in a small bowl. Press onto bottom and up sides of pie plate. Bake until lightly browned, about5 to 7 minutes. Cool on a wire rack.
2) To make filling: Sprinkle gelatin over milk in a small saucepan. Let it stand for 1 minute to soften. Cook and stir over low heat until gelatin is dissolved. Add 1/2 cup sugar, coffee, water and salt. Cook and stir until sugar is completely dissolved, about 5 minutes. Remove from heat and stir in melted chocolate and vanilla. Transfer to a large bowl. Cover and refrigerate, stirring occasionally, until slightly thickened. Beat 1 cup cream in a small bowl until stiff peaks form. Fold cream into chocolate mixture. Spread evenly into crust. Chill for at least 4 hours to set. Overnight is best.
3) To prepare topping: When ready to serve, beat reserved 1 cup sugar in a small bowl until it begins to thicken. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Pipe or spread over top of pie. Garnish with almonds. Refrigerate leftovers. Yield: 8 servings.








One Year Ago Today: Three Grain Roasted Tomato Pilaf Three















Two Years Ago Today: Chocolate and Hazelnut Pie with Vanilla Cream








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Lemon Icebox Pie - Southern Bite
Key Lime Ice Box Pie - Cooking with Kick
Chocolate Icebox Pie - Sugar Pies
Lemon Icebox Pie - Evil Chef Mom
Peanut Butter and Chocolate Icebox Pie- The Little Kitchen that Could