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Entries tagged with 'espresso'

Model Bakery's Espresso Bundt Cake

Serious Eats Emma Kobolakis 2 comments

This bundt cake boasts a caffeinated center as well as an espresso-spiked glaze. The tender crumb works marvelously with the glaze's cool sweetness. Cut a thick slice and eat in place of, or with, your morning coffee. More

Fudgiest Espresso Cashew Brownies

Serious Eats Yvonne Ruperti 5 comments

Decadent, fudgy brownies with a kick of espresso and a handful of crunchy sweet cashews. Extra whisking will give you a crustier top. More

Turkish Coffee Brownies

Serious Eats Emma Kobolakis 4 comments

A spoonful of cardamom added to espresso powder gives these brownies a decidedly Middle Eastern flavor. Perfect as a post-meal pick-me-up, or to keep your dinner guests perked. More

The Dark Knight Cake (Triple Chocolate Layer Cake)

Serious Eats Stephanie Stiavetti 5 comments

I've dubbed this gorgeously rich, moist cake The Dark Knight, as it's a tall, glowering tower of triple chocolate intensity. More

Toffee Espresso Drop Cookies

Serious Eats Carrie Vasios Mullins 6 comments

A bold shot of espresso counteracts sweet toffee bits in these speckled drop cookies. More

Hazelnut Chocolate Torte With Espresso Ganache

Serious Eats Yvonne Ruperti 3 comments

This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense. More

Espresso Meringues

Serious Eats Carrie Vasios Mullins 5 comments

These light and airy cookies are a perfect sweet for when you want a bite that won't weigh you down. In fact the rich coffee flavor might just spur you on. More

Coconut and Espresso Cream Layer Cake

Serious Eats María del Mar Sacasa Post a comment

Layers of cake permeated with coconut flavor are slathered with heady espresso and sweetened condensed milk whipped cream. Each bite is soft, rich, and luscious. More

Almond Espresso Toffee

Serious Eats Lauren Weisenthal Post a comment

This is a slight variation on most toffee recipes, which usually only hints at coffee, taking on notes of it from the caramelization. This recipe calls for the addition of espresso, either in as an instant powder, or, if you don't mind a bit of gritty texture, finely ground espresso beans. More

Midnight Cookies

Serious Eats Carrie Vasios Mullins 6 comments

These chocolate walnut cookies have a grown-up hint of espresso. More

Buttermilk Cappuccino Cake

Serious Eats Lauren Weisenthal 1 comment

The cake is moist and tender, with the subtle tang from the buttermilk and just a hint of nutmeg. I soak the layers in a coffee syrup to add additional moisture and flavor, and then cover it with an espresso-flavored Swiss buttercream. More

Thai Coffee Bread Pudding

Serious Eats María del Mar Sacasa 2 comments

Candied Espresso and Brown Sugar Seeds

Serious Eats Sue Veed 1 comment

Scooped: Ginger Mint and Chocolate-Covered Espresso Bean Gelato

Serious Eats Ethan Frisch Post a comment

Gelato just might be the most misunderstood form of ice cream in our great, ice cream-lovin' nation. We know it's smooth, intense and delicious but what makes a gelato real gelato? Here are the three elements that differentiate real-deal gelato from the traditional American stuff, and a recipe for a caffeinated twist on mint 'n' chip. More

Scooped: Cream Cheese and Guava Swirl Ice Cream

Serious Eats Ethan Frisch 2 comments

The Spanish have a long tradition of eating their beloved Manchego cheese with a smear of membrillo, a sweet paste made from quince. As their culinary influence spread to colonies in the Americas, they were adopted and adapted to match local tastes and ingredients. The gestalt of the two flavors together is incredible, a completely perfect combination of sweet and tart, creamy and fruity, exotic and familiar. In ice cream form, it's even more delicious (but what isn't more delicious in ice cream form?) and incredibly easy to make. More

Espresso Chocochoco Chip Cookies

Serious Eats Grace Kang 1 comment

Brought to the Serious Eats Cookie Swap 2009 by intern alum Grace Kang.... More

Time for a Drink: Spanish Main

Serious Eats Paul Clarke Post a comment

Named for the mainland coast of the old Spanish empire along the Caribbean, the Spanish Main brings together an ingredient from the old country: Licor 43, a Spanish liqueur flavored with a number of botanicals, most prominently vanilla, with two from the New World--a rich dark rum from Guatamala, and a smooth bolt of black coffee or espresso. More

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