I cannot believe that it is Halloween! Summer went by so fast. I have found some Halloween coffee recipes that are yummy for this time of year.
Spicy Halloween Ginger Cake
This scrumptious cake is loaded with ginger, apples, molasses, coffee, and chocolate.
Prep Time: 20 minutes
Cook Time: 55 minutes
2 cups dark molasses (feel free to use less of this for a not as bold taste of molasses)
1 cup (2 sticks) plus 2 tablespoons unsalted butter at room temperature
¼ cup strong brewed Black River Roasters coffee
4 ¾ cups cake flour
½ teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
4 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons ground mace
2 teaspoons freshly grated nutmeg
1 ½ teaspoons baking soda
4 tart medium apples (Granny Smith)
½ cup (packed) dark brown sugar
2 large eggs
2 cups sour cream
½ cup semisweet chocolate chips or baking chocolate cup into small pieces
Preheat oven to 350°F. Lightly oil a 13x9x2 inch-baking pan.
Combine the molasses, butter and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally. As soon as it boils, remove from the heat. Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm.
Sift the flour, salt, allspice, cloves, cinnamon, ginger, mace, nutmeg, and baking soda together onto a large piece of waxed paper.
Core, peel, and halve the apples, then slice them into ¼ inch thick slices. Line the prepared pan with the apple slices slightly overlapping them. Sprinkle them with brown sugar.
Whisk the eggs into the molasses mixture. Add the dry ingredients and mix quickly but thoroughly. Then add the sour cream, mixing just until it is incorporated. Fold in the chocolate chips, and then pour the cake batter over the apple slices.
Bake in the center of the oven until the cake springs back when touched lightly and a knife inserted in the center comes out clean, about 55 minutes. Remove the pan from the oven, and transfer it to a wire rack to cool at least to lukewarm before serving.
To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top. Or turn the whole cake out onto a large serving platter, and serve.
Yield: 12-14 servings
Kahlua Pumpkin Pie
This takes the traditional pumpkin pie to another level with the coffee flavoring. This was taken from the Kahlua Company.
Prep Time: 15 minutes
Cook Time: 50 minutes
1 cup evaporated milk
½ cup light brown sugar, packed
¼ cup Kahlua or other coffee liqueur
¼ cup light corn syrup
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 ½ cups canned pumpkin
2 large eggs, beaten
Kahlua cream topping
Line 9-inch pie pan with your favorite pastry recipe and chill. Preheat oven 450°F.
Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt. Add pumpkin and eggs. Blend well. Set aside.
Bake pastry for 7 to 8 minutes until lightly browned. Pull oven rack part way out and slowly pour pumpkin mixture into shell. Reduce oven to 325°F. Continue baking until filling is barely set in center, about 40 minutes. Cook on wire rack. Serve with Kahlua cream topping.
Yield: 8-10 servings
Kahlua Cream Topping
Beat 1 cup whipping cream with 2 tablespoons Kahlua until stiff peaks form. Turn into serving bowl and drizzle 1 tablespoon Kahlua on top.
Black Devil’s Food Cake
Thanks to applesauce and fat-free buttermilk, this delicious chocolate cake is much lower in fat than traditional ones. Coffee helps to boost the flavor of the chocolate.
Prep Time: 10 minutes
Cook Time: 35 minutes
2 cups all-purpose flour, plus flour for dusting pan
1 ¾ cups sugar
½ cup unsweetened cocoa powder
1 tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup fat-free or low-fat buttermilk
2 tablespoons vegetable oil
2 large eggs
1 cup strong Black River Roasters coffee
Preheat oven to 350°F. Spray a 13x9x2 inch pan with vegetable oil spray. Dust with flour; shake off excess.
In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, eggs and vegetable oil.
In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.
Yield: 20 servings
Dairy-Free Coffee Toffee
This recipe can be made low glycemic index, which is easier on the body and won’t cause sugar spikes/crashes, by using coconut sugar.
1 cup coconut oil
1 1/3 cup coconut palm sugar/coconut sugar
¼ cup plus 2 tablespoons filtered water
1 tablespoon molasses
2 teaspoons ground Black River Roasters coffee
1 teaspoon cinnamon
¼ teaspoon sea salt
8 oz chocolate (dark or semi-sweet), finely chopped or chips
Grease a cookie sheet (9×13 inches) and set aside.
In a medium heavy-bottomed pot stir together, with a silicone spatula or wooden spoon, all ingredients except for the chocolate.
Cook the mixture over low-medium heat, constantly stirring with a wooden spoon until it reaches 315°F. You will need a candy thermometer. Quickly remove from heat.
Pour mixture into the cookie sheet and spread with a silicone spatula to smooth out into a rectangle that is about 1/8 inch thick.
Cool 20-30 minutes on the kitchen counter.
While cooling the toffee, melt the chocolate in a double boiler or in a glass bowl over simmering water. Cool the chocolate for 5 minutes off the heat.
Pour melted chocolate over the toffee and spread evenly to cover the toffee.
Let the chocolate set/harden at room temperature for about 4 hours. You can put it into the refrigerator to speed up the process, but it may be dull or bloom (turn white).
Break into pieces and enjoy! Store in an airtight container at room temperature.
I cannot wait to make some of these up and I hope you will try them too!