3242 that brews itself Recipes

cake, eggs, oil, hot tap water ( or brewed coffee for a mocha flavor ), sugar, flour, baking cocoa, ts baking soda, sour milk ( or buttermilk ), make sour milk : add 2 tsp vinegar to sweet milk (whole milk ) and let thicken 5 minutes ), cream, mocha whipped cream topping, which may be used for any cake or dessert - not a buttercream but can easily be made into 1 by adding butter!), chilled heavy cream, powdered sugar, baking cocoa, rum, instant coffee powder

cake, shortening, sugar, eggs, separated, strong brewed coffee, vanilla extract, cake flour, baking cocoa, salt, buttermilk, confectioners sugar, baking cocoa, butter or margarine, softened, strong brewed coffee, vanilla extract

cream cheese, softened, butter, softened, all-purpose flour, caramels , unwrapped, evaporated milk, coffee liqueur or brewed coffee, shortening, sugar, evaporated milk, chilled, coffee liqueur or brewed coffee

granulated sugar, light brown sugar, strong brewed chicory coffee, strong brewed chicory coffee, qt. half-and-half, vanilla extract, chocolate liqueur (optional)

coffee ice cream, vanilla ice cream, eggnog, hot brewed coffee, coffee liqueur or strong brewed coffee, bourbon (optional), nutmeg

food or chocolate cake mix (regular size), brewed coffee, room temperature, canola oil, eggs, semisweet chocolate chips, butter, softened, shortening, sugar, baking cocoa, almond extract, brewed coffee, room temperature, divided, semisweet chocolate chips

white cake mix (regular size), strong brewed coffee, room temperature, egg whites, heath candy bars (1.4 oz each), chopped, cream cheese, softened, sugar, chocolate syrup, vanilla extract, heavy whipping cream, strong brewed coffee, room temperature, heath candy bar (1.4 oz), chopped

butter, softened, brown sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, brewed coffee, cooled, sour cream, cream cheese, softened, butter, softened, unsweetened chocolate, melted, brewed coffee, vanilla extract, sugar

sugar, cold brewed coffee, canola oil, eggs, cider vinegar, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, milk chocolate chips, semisweet chocolate chips, butter, softened, sugar, brewed coffee, chocolate sprinkles

king arthur unbleached all-purpose flour, sugar, baking powder, salt, baking soda, strong brewed coffee, instant espresso powder, canola oil, egg, lightly beaten, chopped walnuts, raisins, chopped dates, sugar, ground cinnamon, sugar, strong brewed coffee

eggs, milk, club soda, butter, melted, strong brewed coffee, vanilla extract, all-purpose flour, sugar, baking cocoa, salt, carton (8 oz) mascarpone cheese, cream cheese, softened, sugar, coffee liqueur or strong brewed coffee, vanilla extract, toppings: chocolate syrup , whipped cream and baking cocoa

egg white , ligtly beaten, ricotta cheese, sugar, cold brewed coffee, grated orange peel, semisweet chocolate chips, bater, sugar, cold brewed coffee, canola oil, orange jice, egg, egg white, cider vinegar, vanilla extract, all purpose flour, whole wheat flour, baking cocoa, salt

flour, cocoa, baking soda, baking powder, salt, ground cinnamon, allspice, unsalted butter, dark brown sugar, (i have used light brown before ), eggs, room temperature, applesauce, strongly brewed hot coffee (i used starbucks), dark raisins, chopped walnuts , optional, icing, unsalted butter, cocoa powder, strongly brewed hot coffee, powdered sugar

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

cran-apple juice, orange juice, cinnamon stick, allspice berries, sugar

cake flour (about 5 1/3 oz), sugar, divided, eggs, separated, brewed espresso, cooled, ground espresso, vanilla extract, salt, cream of tartar, firm silken tofu (about 1/2 package), fat-free sweetened condensed milk, brewed espresso, cooled, bittersweet chocolate, fat-free milk, ancho chile powder

all-purpose flour, sugar, unsweetened cocoa, baking soda, baking powder, salt, strong brewed coffee, coconut milk, vegetable oil, vanilla extract, coconut extract, eggs, lightly beaten, white chocolate morsels, low-fat coffee yogurt, strong brewed coffee, garnish: chocolate shavings

eggs, separated, shortening, sugar, strong brewed coffee, vanilla extract, cake flour, baking cocoa, baking soda, salt, buttermilk, sugar, baking cocoa, butter, softened, strong brewed coffee, vanilla extract