Coffee cake with instant coffee. Pastries with coffee. Coffee cake with apples

Coffee is rightfully considered one of the most popular drinks on the planet, because it is where most people start their day. But in addition to the huge number of options for preparing this aromatic and invigorating drink, there are many alternative ways to use it.

1. Addition to meat

Do you want to give meat dish unusual taste? Then mix salt, pepper, garlic powder and ground coffee, and then rub this mixture onto a piece of meat just before frying or baking in the oven. The presence of coffee notes will reveal the taste of the meat a little differently, making it richer.

2. Coffee glaze

Next original way using coffee will definitely appeal to those with a sweet tooth who love to decorate homemade cakes icing. Instead of traditional white glaze, you can make aromatic coffee glaze. Just add some freshly brewed strong espresso and the glaze is ready. If you are making glaze at home, the approximate proportion is a tablespoon of drink per 2 cups of sugar.

3. Baking with coffee

One more excellent option, this time for chocolate lovers, will be chocolate pastries with added coffee. This can be either instant coffee or very finely ground coffee beans, which need to be added directly to the dough for muffins or cupcakes. Coffee will highlight the taste of chocolate and make baked goods more aromatic.

4. Express ice cream

I wanted homemade ice cream unusual taste? Nothing could be simpler. You will need half a can of condensed milk, half a cup of heavy cream and about 1/3 cup of strong espresso. Whisk everything into a homogeneous mass and place in the freezer for several hours. Take note of this simplest recipe delicious ice cream made from just three ingredients.

5. Natural flavor

It's no secret that it is smells that help create the right atmosphere in the house. As a healthy alternative to store-bought air fresheners, we suggest you use expired coffee beans that are no longer worth brewing. Tie a handful of beans into an old, clean sock or small cloth bag and place them on the kitchen shelf. Every time you enter the kitchen, you will enjoy a wonderful aroma.

6. Table decoration

Another great tip to help you create a cozy kitchen is to make improvised coffee bean candle holders. IN glass jars, for example, from a yogurt container, pour some grains and place a flat candle in them. The smell of coffee beans heated by a candle will become more intense and deeper.

7. Easily get rid of obsessive odors

After cutting fish or slicing onions, your hands don't smell very nice. The worst thing is that this smell is not at all easy to get rid of. But regular ground coffee or even coffee grounds will be a great help in dealing with this problem. Just apply a little on your hands and massage. In addition, delicate skin will be a pleasant bonus, because coffee has a mild scrubbing effect.

8. Beauty secret

9. Creative workshop

Creative people will also definitely appreciate some of the properties of coffee. For example, it can be used to age natural fabric or paper, or it can be used as paint. Mix instant coffee with water in different proportions and get a real palette of brown tones.

From coffee you can make not only an invigorating drink, but also a delicious and aromatic cake. And this is much easier to do than you might think.

Coffee cake recipes

How to make coffee cake? There are a lot of recipes, and the most interesting ones are worth considering in detail.

Recipe one

Bake a delicious and satisfying coffee cake with prunes. Required:

• glass of water;
• 3 tbsp. l. coffee beans or three tsp. ground natural coffee (you can use freeze-dried instant coffee, but then the aroma and taste will not be so bright);
• 270 g flour;
• 150 grams of prunes;
• 150-170 sugar;
• two tablespoons of natural honey;
• tsp baking powder (baking powder) or baking soda.

Instructions:

1. First you need to brew strong coffee. To do this, pour ground coffee into a Turk, pour in water, place the container on the fire and keep on the stove until foam forms, then remove.
2. Immediately add sugar and honey to the coffee and stir until they are completely dissolved.
3. Take care of the prunes: rinse them thoroughly and then soak them in hot water for five minutes if they are too hard. Then cut the dried fruits into pieces and remove any seeds.
4. Add prunes to a mixture of coffee, honey and sugar.
5. Next, add flour and soda into the liquid, doing this gradually and actively stirring the composition.
6. Beat the dough a little with a blender, but do not overdo it, otherwise the cake will turn out too dense.
7. The oven must be preheated to 170 or 180 degrees. Place the dough into the pan and bake for 40-50 minutes.
8. The lean and very appetizing pie is ready!

Recipe two

Simple and quick pie You can make kefir from coffee.

The list of ingredients is:

• half a glass of natural kefir (fat content can be any);
• 2 eggs;
• three tsp. coffee (you can use instant coffee);
• half a pack (about 100 g) of butter;
• a glass of sugar;
• a glass of wheat flour;
• ½ tsp. baking powder or baking soda.

Process description:

1. It is better to take the kefir out of the refrigerator in advance so that it is at room temperature when you start cooking. You need to dissolve the coffee in it so that not a single lump remains. You can use a blender or mixer for this.
2. Next, beat the eggs together with granulated sugar until you get an almost white mass.
3. Now combine the kefir-coffee mixture with the egg-sugar mixture, mixing everything with a mixer (select minimum speed).
4. Slowly add flour into the mixture, kneading the dough. Also add butter, but it should be soft, so it is also advisable to remove it from the refrigerator in advance. At this stage, baking powder or soda, quenched with boiling water or lemon juice, is added to the dough. Mix everything again with a mixer to achieve the consistency of sour cream.
5. Grease the mold butter, pour the dough into it and place it in an oven preheated to 180 degrees for about 45 minutes. You can check readiness with a toothpick.
6. A simple pie made from coffee and kefir is ready!

Recipe three

Instead of pie, you can make a gourmet coffee cake. Here's what you need for this:

For the test:

• about one and a half cups of wheat flour;
• a glass of sugar;
• 3 tsp. instant coffee;
• tsp soda;
• 2 eggs;
• 130-150 g butter (can be replaced with margarine);
• a glass of milk;
• large spoon of 9% vinegar

For impregnation:

• 100 ml water;
• tsp coffee;
• two tbsp. l. granulated sugar.

To prepare the cream:

• a stick of butter;
• a can of condensed milk;
• two or three large spoons of coffee.

Process description:

1. First you need to prepare the dough. In one deep container, combine the crumbly ingredients, except sugar, namely soda with coffee and flour. In another container you need to beat the softened butter with sugar, and then add the eggs one at a time, continuing the whipping process. In a third container, mix the milk and vinegar until the mixture curdles (this is what you need). Next, combine all three compositions and beat. The dough is ready, it needs to be baked in a springform pan at 180 degrees for about forty minutes.
2. While the biscuit is baking, start soaking. Dissolve granulated sugar and coffee in water, bring this drink to a boil or just warm it well.
3. Next, prepare the cream by mixing and whipping soft butter, coffee and condensed milk using a blender or mixer.
4. When the sponge cake is ready (the match will remain dry after piercing the dough with it), take it out and cool, and then cut it into cakes.
5. Pour each cake generously with a little cooled warm impregnation, and then coat the first one with cream, place the second one on it, and also coat it with cream. If you have a third cake layer, place that too. Now coat the cake on all sides in a thick layer.
6. Refrigerate the cake for at least an hour before serving.

Recipe four

Try making a pie in a slow cooker if you have one. List of required ingredients:

• about 250 g flour;
• two eggs;
• a glass of sour cream (the thicker and fattier, the better);
• three tablespoons of water;
• three tbsp. l. coffee (instant, preferably freeze-dried);
• six to seven tbsp. l. granulated sugar;
• tsp soda;
• a little oil.

For sour cream glaze:

• three large spoons of sour cream;
• 5 medium spoons of powdered sugar.

Preparation:

1. First of all, beat the sugar together with the eggs. You need to beat for at least two or three minutes so that after completion of the process you get an airy foam.
2. Heat the water and completely dissolve the coffee in it.
3. Next, add sour cream, coffee and soda to the egg mixture, mix gently.
4. Gradually add flour to the mixture, gently mixing everything. Beat the mixture at minimum speed with a mixer or blender.
5. Grease the bowl with oil, pour the dough into it and cook the sponge cake in baking mode for at least 50-60 minutes.
6. Prepare sour cream glaze by mixing sour cream with powdered sugar.
7. Spread the top of the finished cake with glaze and serve.

Recipe five

A delicious pie can be made from coffee and bananas.

Ingredients:

• two or three eggs;
• a little more than half a glass of sugar;
• half a glass of milk;
• 230-240 g flour;
• a packet of vanillin;
• a couple of tablespoons of instant coffee;
• 70-90 g butter;
• half tsp soda;
• big ripe banana.

Instructions:

1. Beat eggs with sugar to form foam. Add soft butter to the egg mixture, pour milk there and beat everything. Now add flour in parts along with coffee and vanilla. Also add baking soda quenched with vinegar or lemon juice.
2. Peel and cut the banana into small rings or cubes (you can puree it using a blender) and add to the dough.
3. Place the dough in a greased pan and place it in an oven preheated to 170 degrees for forty to fifty minutes.
4. Banana coffee cake is ready!

Use aromatic coffee to prepare gourmet pies and cakes!

Cool, crisp, and easy to make, you'll spend most of your time freezing the dessert rather than making it!

For 4 servings we will need:

• Ground coffee - 4 teaspoons (or 2 instant)
• Sugar - 100 gr
• Egg yolks- 3 pcs
• Heavy cream (from 40%) - 200 ml
• Coffee liqueur (optional) - 3 tbsp. spoons
• Mint, chocolate slices or whole coffee beans - for decoration

Preparation:

1. Brew 150 ml of strong coffee or dilute instant coffee in boiling water, but remember that then its dosage should be less
2. Beat the yolks with sugar and coffee liqueur or just sugar if you are against alcohol in desserts
3. Place the mixture in a water bath, stir constantly, then carefully pour coffee into the mixture, continuing to stir for a couple more minutes. Let it cool down
4. Add pre-whipped cream to the mixture
5. Place the mixture in an ice cream mold (you can use special molds, or just a wide flat dish)
6. Place in the refrigerator and gently stir the mixture every hour to prevent ice crystals from forming.
7. After 6-7 hours the ice cream is ready! Can be decorated with mint, chocolate slices or coffee beans

The dessert is not only tasty, but also healthy: it contains a lot of protein and calcium.

We will need:

• Cottage cheese - 500 gr
• Sugar - 100 gr
• Coconut flakes 100 gr
• Ground nuts - 50–100 g
• A serving of espresso or instant coffee - 2-3 tbsp. spoons

Preparation:

1. Grind cottage cheese with sugar, add nuts and half of coconut flakes
2. Pour a portion of espresso or a tablespoon of instant coffee diluted in 30 ml of boiling water into this mixture, mix thoroughly, cool
3. We begin to sculpt small balls from the mass. If it turns out too liquid, you can add more cottage cheese
4. Roll the balls in the remaining coconut flakes
5. Put it in the refrigerator
6. In an hour (or even less) dessert is ready!

For those who don't like coffee, you can try making the dessert chocolate - instead of coffee, pour cocoa powder into the mixture (in this case, you don't need to brew anything).

A word of warning: this dessert is high in calories. It’s also very tasty, and for that you can forgive it a lot! The good thing about this recipe is that you don’t need to bake the cheesecake. It is very important to choose really good products for him. If you replace mascarpone with cottage cheese, then only high-quality and fatty. Just like cream.

We will need:

• Butter cookies - 150–200 g
• Butter - 50 gr
• Chocolate - bar 100 gr
• Walnuts - 50–60 g
• Mascarpone cheese or good fat cottage cheese - 250 g
• High fat cream (from 30%) - 200 ml
• Natural brewed coffee - 100 ml
• Sugar 100 gr
• Gelatin 30 gr
• Vanilla sugar - 1 teaspoon
• Berries with whipped cream or coffee beans - for decoration

Preparation:

1. Grind the cookies to crumbs
2. Heat half a chocolate bar and butter in a water bath
3. Combine the resulting mass with cookies and mix thoroughly
4. Add ground nuts
5. Place the resulting mixture on the bottom of the cake pan.
6. Place the mold in the refrigerator
7. Whip cream with sugar
8. Add mascarpone cheese or cottage cheese. Divide the mass into 2 parts
9. Add vanilla sugar to one part and beat again
10. Melt the remaining chocolate in a water bath, mix with coffee, add to the rest of the creamy cheese mass and whisk too
11. Dissolve gelatin into cold water, then heat in a water bath, stir
12. Add half of the gelatin to the cheese-cream-coffee mixture
13. Pour the resulting cream into the mold, where the cake layer of cookies and nuts is already frozen, and put it back in the refrigerator until it hardens.
14. Pour the second half of the gelatin into the remaining half of the cream - cheese-cream-vanilla, and mix thoroughly
15. Pour this mixture into the cheesecake mold with the crust and the first part of the cream, put it in the refrigerator, cool
16. Decorate with strawberries and cream or coffee beans

Simple and quick recipe!

We will need:

• Instant coffee - 30 g
• Yolk - 2 pcs.
• Cream - 500 ml
• Sugar - 150 gr
• Milk - 200 gr
• Gelatin (or agar-agar) - 20 g
• Vanillin - 1/4 teaspoon
• Raspberries - to taste

Preparation:

1. Whip the cream until foam forms.
2. Grind egg yolks with sugar
3. Heat the milk and dissolve coffee in it
4. Combine this mass with the yolks, add vanillin, boil a little
5. Add pre-soaked gelatin, then whipped cream, mix
6. Pour into bowls and let the cream cool
7. Place fresh raspberries on the cream

Mousse with coffee and cinnamon

A tasty and simple dessert looks beautiful if served in glasses rather than in bowls.

We will need:

• Natural coffee - 1.5 tbsp
• Cream (from 30%) - 100 ml
• Dark chocolate - 1 bar
• Sugar - 1 tbsp
• Egg white - 3 pcs
• Grated chocolate or whipped cream - for decoration

Preparation:

1. In a small saucepan or bowl, bring the cream to a boil, add natural coffe and cinnamon
2. Remove from heat, let cool, strain
3. Melt almost a whole chocolate bar (leave 4 slices for decoration) in a water bath, pour in the strained coffee cream, cool
4. Whipped with sugar egg whites carefully pour in the chocolate mixture
5. Pour into bowls and put in the refrigerator
6. After 3 hours, the mousse is ready! Decorate with grated chocolate and optional whipped cream

For a cake with a diameter of 24 cm:

For the biscuit:

100 g butter
2 eggs
100 g sugar
1 tsp vanilla extract
1 pinch of salt
100 ml very strong coffee
100 g flour
20 g unsweetened cocoa
1.5 tsp. baking powder

For impregnation:

1 cup sweet coffee

For the mousse:

250 ml milk
200 ml strong coffee
2 eggs (divided into whites and yolks)
6 tbsp. Sahara
4 tbsp. corn starch
70 ml whiskey
15 g gelatin
250 ml whipping cream

Process:

Biscuit

It can be baked in advance.
To do this, beat the softened butter with sugar (leave 2 tablespoons of sugar for the whites). Add the yolks one at a time, continuing to beat. Add vanilla and cooled coffee. Sift the flour, mix with cocoa, salt and baking powder, carefully add to the butter-coffee mixture. Beat the whites into soft peaks, add the remaining sugar, and beat until stiff peaks form. Carefully fold into the dough from top to bottom.
Pour the dough into a mold, pre-greased and lined with baking paper, bake in an oven preheated to 170C for 25-30 minutes. Remove and cool on a wire rack.

Return the cooled sponge cake to the mold (or put it on a plate if you are using a cake ring), prick it with a stick, and soak it thoroughly in sweet coffee (you can add 2 tablespoons of whiskey to the soak).

Mousse:

First brew the coffee custard(I really like making mousses based on custard):

Heat milk with 4 tbsp. sugar, in a separate bowl combine the yolks, coffee and starch, whisk until smooth, pour this mixture into boiling milk, cook over low heat, stirring constantly with a whisk, until thickened. You should have a fairly thick custard. Cool.

Soak gelatin in whiskey and dissolve in a water bath.

Combine custard with dissolved gelatin. Whip the cream and gently fold into the cooled (but not frozen!) cream. The last step is to beat the whites with the remaining 2 tbsp. sugar, very carefully stir into the cream.

Pour the resulting cream into the mold onto the prepared sponge cake, leave to harden for at least 4 hours, preferably overnight.

I decorated the cakes with chocolate “strings”, and although initially they were intended only as decoration, as a result they were very “by the way” in taste and texture. Salty, very soft and soaked sponge cake, gentle light mousse and crunchy chocolate.

If you like Irish coffee, or just coffee with alcohol, you will love it!

Once again

maria_selyanina

For caramel:

100 g sugar
Juice of 0.5 lemon

For the flan:

300 g boiled condensed milk
150 ml strong coffee
250 ml milk
5 eggs
3 tbsp. liquid caramel (optional)

For the biscuit:

150 g plums. oils
150 g brown sugar
3 eggs
125 g flour
25 g unsweetened cocoa
1.5 tsp. baking powder
3 tbsp. strong coffee
A pinch of salt.

Process.

About the dishes. From this amount I got a large rectangular dessert in a muffin tin (25x11) and three small portions in creme brulee molds. In addition, you will need a large fireproof container into which you will need to pour hot water and place the ramekins with flan.

First prepare the caramel. In a heavy-bottomed saucepan or frying pan over fairly high heat, melt the sugar and lemon juice ( lemon juice The only benefit here is that the caramel will not harden instantly, and it will be more convenient to work with. Be careful, the caramel should remain quite light; burnt caramel is bitter.

Use the resulting caramel to grease the bottom and, if possible, the walls of the dish in which the flan will be made.

Mix the ingredients for the flan with a whisk until smooth. Do not beat, the less air there is, the better.

For the biscuit part: Separate the whites from the yolks. Beat softened butter with sugar (I used brown, it gives a special “caramel” quality), add the yolks one at a time, continuing to beat. Add warm coffee. Mix flour with cocoa, salt and baking powder, sift into the butter-egg mixture. Mix carefully. Beat the whites until soft peaks form and carefully add to the dough.

And then - a rush of fantasy. You can first pour the flan mixture into the molds, and place the biscuit on top as evenly as possible, or you can first place (this will be more even) the biscuit in the molds (it should occupy about 1/4 of the mold in height, it will then rise), and then pour out the flan.

Place the molds in a large container, fill about 2/3 with hot water, making sure that no water gets inside, place in an oven preheated to 200C, covering the top with a sheet of foil. After 15 minutes, reduce the oven temperature to 170C, bake for another 45-60 minutes, depending on the shapes. I took out the small molds after 45 minutes, and baked the large ones for 1 hour.

Cool and refrigerate for several hours. If you wish, you can prick the biscuit with a stick and soak it in sweet coffee. In my opinion, this is not necessary, it is not dry.

Remove from molds just before serving. To remove from the molds, simply run a sharp knife along the edge of the mold and invert onto a plate. It was more difficult to remove from the ramekins, but not impossible. Everything sputtered out of the cupcake pan on its own as soon as I turned it over.

The Spaniards decorate their flans with whipped cream, but I think fresh fruit would be the perfect addition.

pie_maria

Ingredients:
3 eggs
200 g sour cream
150 g softened butter
1 cup of sugar
¾ cup cane sugar
1.5 cups flour (210 g)
1 tsp baking powder
4 tbsp. coffee
A pinch of salt
1 tsp cinnamon

Recipe:
Sift flour with baking powder, cinnamon and sea salt.

Pour 2 tablespoons of instant coffee into 2 tablespoons of boiling water, stir and cool. Grind the softened butter thoroughly with 1 cup of sugar. Add eggs one at a time, beating until smooth each time.

Add cooled coffee and sour cream.
Gradually add the sifted flour mixture using a tablespoon, stirring until smooth after adding each spoon.
Place the dough into a mold previously greased with butter.
Bake the cake in an oven preheated to 180 degrees for 30-50 minutes (check with a toothpick).
While the cake is baking, make the coffee syrup. Pour 1 cup of boiling water into the saucepan, add the remaining 2 tbsp. coffee and 3/4 cup cane sugar. Bring to a boil and over medium heat, stirring until the sugar dissolves.
Let it simmer over low heat for about 10 minutes, you will get a slightly viscous syrup.

Make a few holes in the finished cake with a toothpick and pour hot syrup over it without removing the cake from the pan.

Cool and serve.

Dedicated to all coffee lovers!

Another recipe from

pie_maria

Compound:
120 g butter
1 tbsp. l. cocoa
1 tbsp. Baileys - optional (I insist)
1/2 tbsp. l. good instant coffee (finely ground)
50 g powdered sugar (4-5 tbsp)
3/4 cup flour (130 g)

Recipe:
First you need to lightly melt the butter - the microwave is most convenient.

Then add cocoa, coffee and Baileys to the softened butter. Mix well.
Add powdered sugar.
Mix the mixture with flour.
Wrap the dough in cling film or parchment and place in the freezer for 10-20 minutes.
We take out the dough and make cookies from it, put it on a baking sheet, don’t forget about the parchment. Be careful, the dough is very delicate. You can depict something on the cookies, for example, make a pattern with a fork, I also decided to add pistachios.
Place the cookies in an oven preheated to 180C and bake for 15 minutes. Let cool and store in a container!
Great cookies ready for your morning coffee!

petit_marmiton

What do you need:
300 g dark chocolate (if you want a softer taste, take milk)
2 tbsp granulated instant coffee
100 ml hot water
50 g powdered sugar
3 tbsp whiskey
300 ml heavy cream (I used 35% fat whipping cream)
200 g natural yogurt
200 g chopped sponge cake or biscuit sticks

How to prepare:
First, a warning
If you don't have biscuit sticks (the kind you use to make tiramisu), just make a sponge cake. And my advice to you is not to cut it into sticks, but cut the finished biscuit into strips of the required size (10x23 cm). It makes sense to make a biscuit from 4 eggs. I only had 3 in stock, so the sponge cakes turned out a little thin for my taste. But that’s not bad either. My sponge cake looked like this: 3 eggs, 75 g sugar, 75 g flour (grind 00), 15 g cornstarch. Ready dough spread on baking paper, bake for 10-13 minutes at 200C. Let cool for at least 4 hours on a wire rack. Then you can work with the biscuit
And now, actually, the cake
1. Dissolve coffee in hot water. Add powdered sugar, stir, bring to a boil, simmer for 1 minute. Remove from heat, cool, add whiskey.
2. Melt chocolate with 150 ml of cream in a water bath. Pour into a bowl and stir in the remaining cream and yoghurt. Leave until the mixture thickens slightly (if you want to speed up the process, put the bowl of chocolate cream in the refrigerator).
3. Spread a thin layer of chocolate cream on a rectangular dish measuring 10x23 cm. Soak 1/3 of the biscuits in coffee syrup, place on the cream, and spread a thin layer of chocolate cream on top. Repeat the procedure (wet the biscuits with syrup, coat with cream) with the remaining biscuits. Fill the cake thickly with chocolate cream (there will be a lot of it - get ready). Cool in the refrigerator

P.S. The cake turns out HYPER chocolatey, for real chocoholics. In my opinion, it is better to make it with milk rather than dark chocolate (the taste is more delicate). Considering that we are a family of dark chocolate lovers, I think this remark should be taken seriously.
Chocolate cream It turns out a LOT, but that’s actually the essence of this cake: not enough dough, a lot of chocolate. If at first the cream tries to escape from the cake, don’t worry: it will sit in the refrigerator for a bit, it will thicken and then you can carefully return it to the cake with a wide knife or something like that.

Recipe source: brochure "Chocolate desserts".

polosatyi_kot

Cookie:
- 1 tbsp. flour,
- 3 tbsp. cocoa powder,
- 1 tsp. soda,
- 1/2 tsp. salt,
- 100 g butter ( room temperature),
- 2/3 tbsp. Sahara,
- 1 large egg,
- 2 tbsp. water,
- 1 packet of vanilla sugar,
- 1 tbsp. instant coffee granules,
- 200 g of dark chocolate (or chocolate chips, but I’ve never seen such a beast here)
- 1 tbsp. chopped pecans.

Cream:
- 50 g dark chocolate,
- 1/4 tbsp. cream (35%),
- 1/4 tbsp. powdered sugar,
- 30 g butter (room temperature),
- 1/2 packet of vanilla sugar
- 1 tbsp. instant coffee granules.

1.Cream. Of course, you don’t have to make cream... but it makes it even... more chocolatey!
Melt the chocolate, cream and coffee in a water bath. Heat over medium heat until the coffee dissolves and a homogeneous mass forms. Cool to room temperature (20 minutes). Beat butter and powdered sugar with a mixer. Add to chocolate mixture. Cool.
2. Preheat the oven to 175C. Mix flour, cocoa, soda, salt. Add nuts and chocolate pieces. Mix.
3. In a separate bowl, grind butter and sugar, add vanilla sugar, water and coffee. Beat with a mixer.
4. Add dry ingredients to wet ingredients, mix.
5. Place on parchment-lined baking sheets, using teaspoons to remove lumps. The distance between the cookies is 2-3 cm. Bake for 12 minutes. Cool!
6. Combine the two halves of the cookies with cream and leave in the refrigerator for 2 hours. Store in a cool place.
(pictured cookies without cream)
http://www.epicurious.com/

No.. well, I’m incredibly proud of myself, how delicious it turned out))

karina_yem

2 cups (300 g) self-rising flour
3/4 cup (105 g) plain flour
1/3 cup (35g) ground walnuts
1 cup (200g) brown sugar
one and a half tablespoons instant coffee, diluted in 1 tbsp. boiling water
2 tbsp. Nutella
2 eggs, lightly beat
one and a half cups (375 ml) kefir (I used yogurt)
3/4 cup (180 ml) grow. oils

Mix the dry ingredients, add the “wet” ingredients, stir quickly, place in the molds and bake the muffins for 20 minutes in a medium-heat oven. (temperature is not indicated here).
Spread the finished muffins with Nutella if desired.

karina_yem

2/3 cup milk
-2 table. l. instant coffee
- 2 and 2/3 cups flour
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 stack. Sahara
- 3 eggs
- 1/2 cup. soft drained butter (margarine)
- 3 tbsp. raises oils
- cocoa, cinnamon

Heat the milk (DO NOT bring to a boil) and dissolve the coffee in it, cool. Mix flour with salt and baking powder.
Beat eggs with sugar with a mixer. Add butter and vegetable oil. Add milk with coffee. Add flour in small portions. Beat everything together for 2 minutes.

Grease the mold. Place about a third of the dough on the bottom of the pan. Through a strainer, sprinkle it thickly with cocoa powder, then cinnamon. Now place part of the dough on the cocoa with cinnamon, BUT in portions, leaving space between portions (picture). Add cocoa and cinnamon again. Now carefully lay out the remaining dough, filling the gaps between the previous portions. Smooth the surface.

Bake the cake from the preheated oven for about 40 minutes at 180 C. Check doneness with a toothpick.

Cool the finished cake. The edges are a little crumbly and very flavorful.

My comments.
I've baked this cake more than once. Moreover, both times this week - the forms are different. The fact is that for the first time in "continuous" silicone form I didn't have it baked in the middle. But since it turned out very tasty in those places where it seized, I decided to try everything again. This time in a cupcake tin with a hole in the middle. Everything turned out great! Stick to the temperature regime. After 30 minutes, check the cake and you may need to cover it with foil to prevent it from burning, which is what I did.

maxryta

Recipe from "Gastronom", 03"2010, p. 20.
I made half a portion and reduced the amount of sugar by 1/3.

What do you need:
250 - 300 g flour
250ml strong coffee
1 cup brown sugar
1 glass of honey
1 cup walnuts
1 tsp soda
a pinch of salt
powdered sugar for serving

What to do:
Add brown sugar and honey to the strained coffee. Heat slightly, stir until honey and sugar are completely dissolved. Remove from heat, add chopped walnuts, soda (do not extinguish!) and a pinch of salt. Add sifted flour and mix. Line a round tin with a diameter of 26 cm with parchment or grease it vegetable oil and lightly dust with flour (I love dusting!). Pour the dough into the mold and place in the oven preheated to 170C, bake for 50-55 minutes (since I made half a portion, the baking time needs to be reduced if necessary). Remove the finished pie and cool on a wire rack. Sprinkle with powdered sugar.

mona_mons