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espresso blondies

November 4, 2009

i wish i could remember where i got this recipe – i’ve just had it copied and pasted for a while, wanting to sample but never got around to it… until now.  these are SO good! just the right amount of coffee (although, when you’re scooping in entire teaspoons of espresso powder, you begin to wonder if it’s going to be too strong – don’t you worry).  my only warning? don’t eat these too late at night. between sampling the batter and taste-testing one (or more) of the final product, i think i’ll be bouncing of the walls for a few more hours.

DSCN1441Espresso Blondies

  • 1/2 c melted butter
  • 2 tbsp instant espresso powder
  • 1 c light brown sugar
  • 1 egg
  • 2 tsp vanilla
  • dash salt
  • 1 tsp baking powder
  • 1 c flour
  • handful of white and dark chocolate chips

Set oven to 350. Stir melted butter, brown sugar, and espresso powder until combined.  Add egg and vanilla, whisk until smooth (making sure there are no clumps from the brown sugar). Pour in flour, a dash of salt, and baking powder – mix, then stir in chocolate chips.  Spoon batter into a greased 8×8 inch pan, bake 20 minutes, or until the blondies are a unified, lighter color than the original batter (see above picture).  Serve warm or chilled. YUM!


Coffee and Chocolate Chip Cakey Cookies

October 24, 2009

Coffee and Chocolate Chip Cakey Cookies. Like the alliteration?  I was trying this chocolate chip cookie recipe that TOTALLY flopped when the ratio of wet ingredients overwhelmed the dry ones.  My roommates still ate the crispy cookies after they had initially melted together into a sheet-form.


For the second batch, I added a generous amount of flour and came up with these cakey-cookies.  They’re super absorbent, so they’re a great pair to dunk in coffee or milk.  The espresso powder is not very strong at all – the amount in my recipe is just to compliment the chocolate, so double that if you want stronger coffee flavored cookies.

DSCN1437Coffee Chocolate Chip Cakey Cookies

  • 3 c all-purpose flour
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1 c butter, room temperature
  • 1 c sugar
  • 2/3 c light brown sugar
  • 1 1/2 tsp instant espresso powder, dissolved in 1/2 tsp water
  • 2 tsp vanilla extract
  • 2 eggs
  • 3/4 bag Bittersweet chocolate chips (12 oz bag)

Preheat oven to 375. Make sure butter is at a good consistency for mixing – if not, melt for a few seconds and beat with a mixer until slightly whipped.

Add salt, baking soda, vanilla extract, and espresso mixture.  I like for my espresso powder to still be slightly granulated, it does not affect the cookie texture, but does give the cookies a nice coffee-spotted appearance.  If you would like to completely blend the espresso, add equal amounts of boiling water to the powder before mixing into the batter.  Beat well.

Mix in sugar and brown sugar until well-combined. Add eggs one at a time, mixing well in between. Add flour in 1-cup increments, beat mixture between each addition.

Spray cookie sheet, spoon cookie batter evenly onto cookie sheet.  The batter should be slightly sticky, so don’t worry about rolling the dough perfectly round.  Bake for about 10-12 minutes, serve with your favorite cookie-dipping drink!

Sweet Cornbread

October 24, 2009

Finally, something that’s not pumpkin-flavored.  Just kidding.  Here’s a recipe for sweet cornbread, adapted from and changed a bit for a lighter treat.


Sweet Cornbread

  • 1 cup self-rising cornmeal
  • 1 & 1/2 c light buttermilk
  • 1 1/4 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 1/4 c light brown sugar
  • 1/4 c granulated sugar
  • 1 egg
  • 6 tbsp light olive oil

Set oven to 400 degrees and spray muffin pan.  Mix cornmeal and buttermilk together until well combined (does not have to be beaten, just stir thoroughly before adding next ingredients). Add the flour, sugar, and brown sugar, stirring between each addition.  Add baking powder, salt, and baking soda, continue to stir.  Batter should know be thick, add the egg and olive oil for and stir until the batter is a pourable consistency.  Bake for 15 minutes, or until golden.


Whisk together a portion of honey with double the portion of softened butter (for example: 1/4 c honey and 1/2 c butter) to spread on top of the cornbread muffins.

Chocolate Chip Pumpkin Muffins

October 20, 2009

With the remains of the canned pumpkin from yesterday’s brunch, I decided to whip up something else fall-themed.  Pumpkin and chocolate?  Wonderful combination, and this recipe is super easy!


Chocolate Chip Pumpkin Muffins

  • 1/3 c butter
  • 2 eggs
  • 1 1/3 c sugar
  • 1/4 c water
  • 1 c pumpkin
  • 1 2/3 c flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/3 c milk chocolate chips
  • handful walnuts, coarsely chopped

Set oven to 350 degrees, mix all ingredients (EXCEPT chocolate chips and walnuts) together with an electric mixer, until smooth.  Stir in chocolate chips and walnuts by hand.  Spoon batter into muffin pan, filling up about 1/2 of each space (the dough rises very much).  Bake about 20-25 minutes.  Serve plain, with cream cheese icing, or with butter – enjoy.

Makes about a dozen and a half muffins.

mini pumpkin spice cinnamon rolls

October 18, 2009


I love fall, if for nothing else but the flavors it brings.  Pumpkin, apple, spices, yum.  After a great weekend of traveling around Atlanta with the roommates, I decided to end things on a sweet note and make these Pumpkin Spice Cinnamon Rolls for Sunday morning brunch.  They were well received!


  • 4 oz. cream cheese
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 1 tbls. canned pumpkin
  • dash of cinnamon

Mix ingredients together until frosting creates smooth, creamy peaks.


Cinnamon Rolls:

  • 1 can crescent rolls (do not separate!)
  • 1/4 cup canned pumpkin
  • 1/4 cup brown sugar
  • 4 oz cream cheese (room temp)
  • 1/4 tsp ground cinnamon
  • dash nutmeg

Spread crescent rolls onto flat surface, pinching together serrated edges into one big sheet; cut into four rectangles, set aside.  Mix remaining ingredients together with electric mixer, beat until smooth (it’s key that you use room temperature cream cheese, or your mixture will be chunky).  Spread the mixture in the center of the crescent sheets, leaving about 1/2 inch around the side. If you’re making these for more than 3-4 people, you can use a second sheet of crescent rolls and spread the mixture thinner.  Roll up into logs (rectangle side first), then cut dough into 1-inch sections.  Place into round pan, starting in the center and arranging outward.  Bake at 350 degrees for 20-25 minutes, or until crescents are done.


Spread frosting on top, let rolls set for 5 minutes while frosting melts and molds to the surface of the rolls.

Voila! Serve and enjoy.

cappuccino brownies

October 12, 2009

cappuccino brownies

For my first ever entry, I’ve made something combining two of my favorite ingredients: chocolate and coffee!  This recipe, derived from RecipeGirl, is as good as it is rich.  I’m not a huge cinnamon fan, so I spread the cinnamon cream cheese layer a little thinner, which was a good choice, because it would have been overwhelming with a thick layer.  My roommates got to the brownie batter and I’d be happy just to make that layer – it was simple and yummy and not too strong.

Try them for yourself!


4 oz bittersweet chocolate
6 Tbs unsalted butter
1 Tbs instant espresso powder, dissolved in ½ tbs water
¾ cup sugar
1 tsp vanilla extract
2 eggs
½ cup all-purpose flour
¼ tsp salt

Preheat oven to 350°F. Spray 8-inch baking pan, I use a pyrex dish.

Dissolve espresso into water, add to saucepan over lo-medium heat.  Melt chocolate and butter, stir until smooth- REMOVE from heat, so that the chocolate does not burn. Whisk in vanilla and sugar, add eggs, one at a time, and whisk until smooth. Mix in salt and flour.

Spread batter in pan, bake 10-15 minutes. Let cool (but not too much – you want the cream cheese layer to melt slightly) while making the next two layers.

4 oz cream cheese, softened
3 Tbs unsalted butter, softened
¾ cup powdered sugar
½ tsp vanilla extract
½ tsp ground cinnamon

Beat together cream cheese and butter until blended, add increments of sugar until combined.  Next, stir in the vanilla and cinnamon. Spread the cinnamon cream cheese layer while the brownies are still slightly warm.

3 ounces fine-quality bittersweet chocolate (not unsweetened)
1 Tbs unsalted butter
¼ cup heavy whipping cream
2¼ tsp instant espresso powder mixed with ½ tbs water

In a bowl or measuring cup (I recommend a microwave-safe measuring cup, it makes it easy to pour the glaze), place the espresso (mix espresso and water before adding), chocolate, cream, and butter and microwave for 30 seconds at a time.  Stir in between the 30-second intervals, mine was ready on high after only two 30-second intervals.  Pour over cinnamon cream cheese layer, pop in the fridge for about 2-3 hours, until glaze is set.  I like these the best after taking them out of the fridge and letting them set at room temperature for about an hour.