September 29, 2020

Espresso Bread

Posted by HI Cookery under 09 September, 10 October | Tags: , , , , , |
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Espresso Bread

September 29 and October 1: National Coffee Day and International Coffee Day

Many people, like Highlander, love the smell of coffee. Its scent triggers a Pavlovian reaction in some to wake up in the morning or remind him to keep awake after lunch at work! Well, we made an espresso bread in our specialty machine (thanks to our friend Karen B. who shared some espresso powder for our baking projects), and our house smelled divine for several hours! It was easy to make, too—just dump all the ingredients in the machine and it does all the mixing, kneading and baking. Serve this espresso bread with more coffee for breakfast or a pick-me-up snack in the afternoon and especially when celebrating National Coffee Day on September 29 and International Coffee Day on October 1!

Recipe

(Adapted from More Electric Bread)

Ingredients

  • ½ cup water, lukewarm
  • 2 cups white bread flour
  • 3 tablespoons sugar, granulated white
  • 1 teaspoon salt
  • 2 tablespoons heavy cream
  • 2 tablespoons instant espresso/espresso powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons yogurt, nonfat (vanilla or coffee flavor)
  • 1 ¼ teaspoon active dry yeast

Directions

In the container of the bread machine, place the water, flour, sugar and salt.

Add the cream, espresso, vanilla and yogurt.

Lastly, add the yeast. Place the well into the bread machine. Set it for regular size loaf and medium crust setting. Press start and allow the machine to knead, rise and bake the bread. When the cycle is done, carefully remove the hot well from the machine. Take the bread out of the well. Allow to cool on a wire rack. Slice and serve fresh or toasted.

Notes

  • This is a soft bread with a crusty exterior and tastes mildly sweet. It is delicious toasted with butter.
  • Thanks to Karen B. for sharing some espresso powder from King Arthur Flour.
  • Search our blog for other coffee-infused recipes.

 

September 29, 2014

Coffee and Nut Cookies

Posted by HI Cookery under 09 September | Tags: , , , , , |
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Coffee and Nut Cookies

 Coffee and Nut Cookies

September 29: National Coffee Day

We have visited coffee plantations and estates while in Kona (Big Island of Hawaii), Kualapuu (Molokai), Kalaheo (Kauai) and Waialua (Oahu, Islander’s home island). We even got to sample some of the peaberries (bitter yet aromatic) grown on the property of some of the Hawaiian coffee companies. We buy their products and take them back to the mainland so Highlander can enjoy a cuppa joe (or, in Hawaiian, kope), and Islander can bake coffee-flavored desserts, such as coffee and nut cookies.

Hawaiian Coffee - HI Cookery

Inspired by Kauai Kookie’s Kona coffee macadamia nut shortbread cookies, Islander used Hawaiian ingredients in a simple coffee cookie recipe to give it a tropical twist. Coffee lovers will definitely appreciate these flavorful treats. So celebrate National Coffee Day and bake a batch of coffee and nut cookies with a little aloha!

Recipe

(Adapted from Ferra Coffee) 

Ingredients

  • ½ cup vegetable shortening
  • 2/3 cup sugar (we used C&H brand), granulated white
  • 2 tablespoons roasted ground coffee (we used Hawaiian Kona coffee)
  • 1 egg
  • ¾ cup flour
  • ½ teaspoon vanilla extract (we used Hawaiian Vanilla Company brand) 
  • ½ cup chopped nuts (we used Mauna Loa macadamia nut pieces)

Directions

In a large bowl, cream the shortening with the sugar. Mix in the ground coffee. Beat in the egg. Add the flour.

Coffee and Nut Cookies

Mix in the vanilla and nuts. Blend well until cookie dough forms. Use a small scoop to drop the dough at least two inches apart onto greased cookie sheets. Bake in a preheated oven at 350 degrees F for 10-12 minutes. Remove from the oven and cool to a crisp on wire racks. Yield: Approximately 1 ½ dozen coffee cookies. 

Coffee and Nut Cookies

Notes

  • These cookies spread while baking and are soft when they come out of the oven. When cool, the edges become crisp while the center is somewhat chewy.
  • Search our blog for recipes containing coffee as an ingredient. Also peruse for more posts on other cookie recipes.
 

September 29, 2010

Kona Coffee Cupcakes

Posted by HI Cookery under 09 September | Tags: , , |
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Kona Coffee Cupcakes

Kona Coffee Cupcakes

September 29: National Coffee Day

Whenever we visit Hawaii, we stock up on our favorite foodstuffs and edible souvenirs (Kona coffee, Kauai Kookies, macadamia nut chocolates, etc.). When we run out of our rations and don’t anticipate a trip back soon, Islander’s parents and friends send culinary care packages on our birthdays and Christmas! While e-commerce and online shopping have made it more convenient to make purchases from paradise, it is incomparable when loved ones want to give them as gifts. We appreciate the time and money they spend on us by sending specialty ingredients to support our blog!

For National Coffee Day, we baked Kona coffee cupcakes with a combination of ingredients we bought ourselves or received as gifts. Thanks to those who contributed to this cupcake’s components, this decadent dessert makes today’s food holiday extra delightful!

Recipe

(Adapted from Little Cakes from the Whimsical Bakehouse by Kaye Hansen and Liv Hansen)

For the cupcakes

  • ½ cup Kona coffee, hot
  • ½ cup cocoa powder
  • ½ cup water, cold
  • 1 ½ cups cake flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup (1 stick) butter, unsalted
  • 1 ¼ cup sugar (we used C&H brand, granulated white)
  • 2 eggs
  • ¾ teaspoon vanilla (we used Hawaiian Vanilla Company brand)

Directions

Dissolve the cocoa powder in the hot Kona coffee. Mix in the cold water until smooth. Set aside. Sift the cake flour with the salt, baking powder and baking soda. In a large mixing bowl, cream the butter with sugar.  Beat in the eggs and vanilla.

Kona Coffee Cupcakes

Gradually add the coffee and flour mixtures, alternating until the batter is brown and smooth. Scoop into muffin tins lined with cupcake paper. Bake in a preheated oven at 350 degrees F for 20-25 minutes, testing for doneness with a toothpick. Remove from the oven and let the cupcakes cool completely before frosting them.

Kona Coffee Cupcakes

For the frosting

(Adapted from Coffee Fair)

  • 1 tablespoon instant Kona coffee crystals (we used Mulvadi brand)
  • ¼ cup milk
  • 3-4 cups powdered sugar (we used C&H brand)
  • ¼ cup cocoa powder
  • 6 tablespoons butter
  • 1 ½ teaspoons vanilla (we used Hawaiian Vanilla Company brand)

Directions

Dissolve the Kona coffee crystals in milk. Sift the cocoa powder with the sugar. In a mixing bowl, cream the butter with the cocoa-sugar mixture. Add the vanilla and stir until the frosting has a spreadable consistency. Fill a pastry bag and use a star tip to make decorative swirls on the cupcakes. Top with a chocolate-covered Kona coffee bean.

Kona Coffee Cupcakes

Notes

  • Thanks to Islander’s Mommy for the chocolate-covered Kona coffee beans. Thanks also to Lisa L. for the Big Island vanilla.
  • If you like Kona coffee cupcakes, try our Kona coffee cheesecake recipe, which we blogged about on National Cheesecake Day on July 30.