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.
'espresso' on Serious Eats
Decadent, fudgy brownies with a kick of espresso and a handful of crunchy sweet cashews. Extra whisking will give you a crustier top.
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.
I've dubbed this gorgeously rich, moist cake The Dark Knight, as it's a tall, glowering tower of triple chocolate intensity.
A bold shot of espresso counteracts sweet toffee bits in these speckled drop cookies.
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.
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.
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.
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.
These chocolate walnut cookies have a grown-up hint of espresso.
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.
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.
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.
Brought to the Serious Eats Cookie Swap 2009 by intern alum Grace Kang....
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.