Ina's Chocolate Cake recipe -- with Coffee!

Ok, so this has to be my absolutely favorite chocolate cake recipe, ever! It is so moist, so rich, and so delicious, I have never had anything quite like it before. I honestly cannot rave enough about this recipe. In fact, I am so confident of it I have made batches of cupcakes for coworkers, friends, and relatives to share and delight. I always receive rave reviews and it always comes out perfectly.

The important key to this recipe, is the use of — coffee! Yes, that is right, coffee. Now, mind you it tastes like chocolate cake, not coffee cake. However, that coffee really adds a wonderful note of mocha delight to the cake that you almost can’t quite put your finger on what it reminds you of.

Also, if you make this cake, you absolutely must make the accompanying buttercream frosting! It really sets the whole thing off and sends chocolate-lovers into chocolate orbit. And of course, this is perfect for serving with a delicious cup of coffee! How perfect is that?

Affogato al Caffe

I find gelato to be the perfect dessert almost any time of year!  It is both refreshing and creamy at the same time.  It is so sweet and so decadent, yet I feel like I could eat a gallon of it – easily.

While looking online today I found this Affogato al Caffe recipe offered by an instructor from the CIA (Culinary Institute of America) in Hyde Park.  Affogato al cafee is basically coffee-drowned (or drenched) gelato or ice Cream.

This is a great recipe to make if you own an ice cream machine.  It is a quick recipe and it really has my sweet tooth craving some gelato!  Enjoy, and if you make some, please post a comment and let us know how it comes out!

Gordon Ramsay Tiramisu Recipe

Who better to make Tiramisu than Gordon Ramsay?  Ok, maybe an Italian would be better to make it, but that man has my foodie heart!  I love his recipes, own his cookbooks, and plan to visit a restaurant or two of his before I die.

Here is the delectable Gordon Ramsay making his version of Tiramisu.  Try to watch and not drool – I had a hard time not doing that!

Valentine’s Cappuccino

From the best plantations of the richest growing regions of South America, prepare the full-bodied, mood-enhancing Exclusive line of ground coffee, and mix it with one-third hot milk. Top off with whipped cream and sprinkle with cocoa powder.

Latino Latté

Cultivated at high altitudes, blend the Exclusive Mild line of smooth and aromatic coffee with hot milk and a teaspoon of sugar in a heat-proofed glass. Top with a sprinkle of cinnamon.

Arabica Peak

From the intense equatorial regions of the South American continent, prepare a strong brew from the bold and rich-flavoured Exclusive line of coffee—and top each mug with a white peak of frothy milk or whipped cream.

Café Helado

For a Spanish ice cream dessert, prepare a pot of strong premium coffee from the Exclusive line. Put coffee, ice cubes, vanilla ice cream and cold milk (optional) into an electric mixer and blend until creamy.

Variations: Substitute freely with the refined natural taste of the decaffeinated alternative.

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Toffee Coffee Caramel Pots de Crème

This Mother’s Day, create a decadent dessert that Mom will love. This rich and creamy finale will add a special touch to a celebratory meal.

• 4 tsp (20 mL) instant espresso granules
• Pinch salt
• ¾ cup (175 mL) hot water
• 1 bottle (400 mL) Dairyland Toffee Caramel Creama
• 3 tbsp (45 mL) cornstarch
• 1 tbsp (15 mL) cold butter
• lightly sweetened whipped cream (optional)
• chocolate covered coffee beans (optional)
• toffee bits (optional)

Stir the espresso with the salt in a large heavy saucepan; whisk in water until coffee is dissolved. Whisk Creama with cornstarch until smooth. Add the Creama mixture to the coffee mixture. Set saucepan over medium heat.

Cook, stirring constantly, for 8 to 10 minutes or until mixture comes to a boil and is glossy and thickened. Remove from the heat and stir in the butter.

Divide between eight espresso cups or small dessert dishes. Cover with plastic wrap and cool to room temperature. Chill for up to 2 days. Just before serving, garnish with whipped cream, coffee beans and toffee bits (if using).

Makes 8 servings.

More recipes can be found online at www.dairyland.ca/ProductFamily_Creama.aspx.

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Add fresh flavor to your spring menus by incorporating an unusual ingredient like coffee into your snacks and drinks. This added detail will make your party elegant and memorable for all attendees.

“I like my party menus to be simple and enjoyable, which is why I keep Starbucks VIA Ready Brew on hand for a new twist on my favorite drinks and snacks,” says Mindy Weiss, celebrity wedding planner and party enthusiast. “Coffee adds a unique flavor to tried-and-true party foods, and the convenience of Starbucks VIA allows me to enjoy my parties with my guests.”

So get creative as you plan your next in-home soiree, or try one of these delicious recipes to add a little zing to your next get-together. And don’t forget to visit Starbucks.com/VIA for recipe ideas for cupcakes to milk shakes to party mix.

Double Chocolate Cookies

Ingredients:
3/4 cup bittersweet chocolate, chopped
2 packets Starbucks VIA (R)
1 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups chocolate chips

Directions:
Melt chocolate in a double-boiler over barely simmering water. Stir in the coffee. Combine flour, cocoa, baking soda and salt in a bowl. In a separate bowl, cream butter and sugars together until light and fluffy. Add the melted chocolate to the butter mixture and stir well. Add vanilla and egg to the chocolate mixture. Stir in the dry ingredients. Fold in chocolate chips. Divide dough into 36 balls and place on a cookie sheet, but don’t flatten. Bake at 325 F for about eight minutes. Let cookies cool on the baking sheet for five minutes. Transfer to a cooling rack.

And the perfect drink to serve with these cookies is a glass of milk. But spice up your milk drink with this popular recipe from Spain and Mexico.

Horchata

Ingredients:
1 cup long-grain white rice
2 cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sugar
2 packets Starbucks VIA
2 1/2 cups milk
1/2 teaspoon zest of an orange

Directions:
Soak the rice in the water for a minimum of one hour. (Overnight works as well.) Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for two minutes. Strain into a pitcher and add milk. Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher leaving the sediment behind. Stir in orange zest.

Try this recipe for a new twist on a coffee drink. It is popular in both Spain and Thailand.

Bombon

Ingredients:
4 tablespoons sweetened condensed milk
1 cup hot water
1 packet Starbucks VIA

Directions:
Carefully spoon two tablespoons of the condensed milk into the bottom of two glasses. Stir the coffee together with the hot water to dissolve. Carefully pour the coffee mixture into both glasses.

And if you’re looking for something very unique, try a non-alcoholic version of sangria.

Breakfast Sangria

Ingredients:
1/4 cup sugar
3 cups cranberry juice
1 cup orange juice
1 cup blueberries
1 1/2 cups strawberries quartered
1 orange with zest removed and sliced into 1/4 inch wheels
2 packets Starbucks VIA
1 cup soda water

Directions:
Combine sugar, juices and fruit in a pitcher. Stir to dissolve sugar. Let chill for several hours. Before serving, dissolve coffee with a tablespoon of hot water in a large glass. Add a cup of the juice mixture and stir to fully combine. Add this coffee mixture back into the sangria pitcher and stir to combine. Right before serving, mix in the soda water. Combine the zest with an equal amount of sugar. Dip moistened rims of tall glasses into the orange-sugar mixture for a sparkling visual and flavor. Fill the glasses with sangria mixture.

Courtesy of ARAcontent