Coffee Recipes

Coffee Drink Recipes, Alcohol Coffee Recipes, Coffee Dessert Recipes, Cooking with Coffee

Coffee Drink Recipes

Moroccan Spiced Coffee

Ingredients 1/2 cup coffee or espresso beans 1 or 2 whole cloves 1 tablespoon ground cinnamon seeds from 3 or 4 cardamom pods 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon black pepper 1/4 teaspoon ground ginger Directions 1. Place all ingredients together into your coffee … [Read More...] about Moroccan Spiced Coffee

Cafe Rumba

Ingredients: 4 cups fresh brewed strong coffee 1 cup heavy cream 1 tsp vanilla extract 6 tsp sugar 1 tsp rum extract Directions: 1. Brew coffee 2. Beat whipping cream until fluffy and add vanilla and 3 tsp of sugar. Continue to beat until soft peaks form. 3. Divide the … [Read More...] about Cafe Rumba

Mocha Iced Fusion

3/4 cup milk 1 teaspoon vanilla extract 3 tablespoons granulated sugar 3 tablespoons mocha flavored instant coffee mix 1 cup crushed ice In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve. … [Read More...] about Mocha Iced Fusion

Mocha (hot) 4 servings

2 cups coffee 1/3 cup cocoa 2 cups milk 1/2 teaspoon vanilla extract 1/2 cup whipping cream dash cinnamon Mix cocoa, sugar, coffee and milk in a sauce pan Heat, over medium heat constantly stirring, until simmering Remove from heat and stir in vanilla Pour into cups, top … [Read More...] about Mocha (hot) 4 servings

You are here: Home / Coffee Cooking Recipes / Sweet Treats with Coffee / Pumpkin Chocolate Chip Squares

Pumpkin Chocolate Chip Squares

by

Perfect fall desert treat paired with a cup of coffee!

Ingredients:

1 ½ cups all purpose flour
½ cup white whole wheat flour
1 ½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
1 tsp baking soda
¾ tsp salt
2 sticks unsalted butter, room temperature
¾ cup sugar
½ cup light brown sugar
1 large egg
2 tsp vanilla
1 cup canned pumpkin puree
1 package (12 ounces) chocolate chips

Preparation:

Preheat oven to 350 degrees. Line bottom of a 9×13 baking pan with foil, leaving an overhang on all sides. Spray with cooling spray.

In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.

Cream together (with an electronic mixer or by hand) butter, sugar, and brown sugar until smooth. Beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift bars from pan, using foil as an aid. Cut into squares.

Notes:

I used spices per my own tastes. The original recipe calls for 1 Tbsp of pumpkin pie spice.

Both semisweet and bittersweet chocolate work well in this recipe.

I have made the recipe in two 9-inch cake pans. For a more elegant dessert, serve the cake drizzled with chocolate ganache.