This bundt cake boasts a caffeinated center as well as an espresso-spiked glaze. 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.
I've dubbed this gorgeously rich, moist cake The Dark Knight, as it's a tall, glowering tower of chocolate intensity.
Instant 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 light.
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.
Do you remember your first-ever taste of toffee? I remember mine distinctly. It was on visiting day at summer camp, and the toffee was a Heath bar, smuggled in by my father against very strict "no food in bunk" rules. I suppose that the rule was only partially broken, because as soon as it was opened, it was devoured. Such flavors! Such texture! One taste of buttery, nutty, coffee, chocolate, sweet, salty, crunchy goodness and I became an addict.
I keep waiting for this whole cupcake trend to end. But just as I think, "It will, it must!", another bright and cheery cupcake shop opens on my corner. To be honest, the whole cupcake craze has always confused me, not in the least because if there is any baked good that could easily be marketed as petite, chic, and an acceptable part of the modern diet, it's the cookie. Maybe, I thought as I gave the newest cupcake shop the stink eye, maybe we just need a grown-up cookie. An ambassador to start the Cookies: They're Not Just For Kids campaign. So I ran home and pulled out three ingredients that I use for my more sophisticated desserts: unsweetened European cocoa powder, ground espresso, and walnuts.