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Coffee Almond Fudge #BrunchWeek

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Sometimes, after a big meal, such as brunch, you need just a little something sweet. Fudge fits the bill. A small bite just to fulfill that sweet craving without being heavy. When I received my extracts from Nielsen-Massey and there was almond, I tried to think of classic flavors that pair with it. Actually, the first thing that came to mind was coffee. The second was chocolate, hence coffee almond fudge was born.

Years ago, on a trip with my husband, we had a chocolate almond coffee one morning with breakfast. That flavor has stayed with me all this time. I thought it would be the perfect flavor combination for a fudge and I was right. I actually took this to a function at school and one of the Mom’s couldn’t stop raving about it. Honestly, I’ve never had a fudge quite like this one. I can only compare it to a fine wine. You get coffee flavor up front with the almond on the finish and lots of delicious chocolate throughout. The slight crunch of the sliced almonds adds texture to the creaminess.

This fudge is perfect for a dessert tray or to wrap up in cellophane bags as favors for your guests. It takes no time at all to make and can even chill overnight, if necessary.

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Coffee Almond Fudge

Ingredients

  • 1 teaspoon butter
  • 2 teaspoons instant coffee granules
  • 1 can (14 ounces) sweetened condensed milk
  • 3 cups (18 ounces) semisweet chocolate chips
  • 1 teaspoon Nielsen-Massey almond extract
  • 1/2 teaspoon Nielsen-Massey vanilla extract
  • 1/2 cup sliced almonds

Instructions

  1. Line a 9-in. square pan with foil and greased the foil with butter; set aside.
  2. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted.
  3. Remove from the heat; stir in extracts.
  4. Spread into prepared pan. Sprinkle sliced almonds over fudge and gently press them in.
  5. Refrigerate until firm.
  6. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
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Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

 

Mini Chocolate Chip Coffee Ice Cream #Choctoberfest

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I received a package of Caveman Coffee White Gold to create this recipe for mini chocolate chip coffee ice cream. I also received cacao butter but it is not used in this recipe. All opinions are my own. There are affiliate links in this post.

Today is the last day of #Choctoberfest and my final recipe uses Caveman Coffee White Gold White Gold. I’ve Mini chocolate chip coffee ice creammade mini chocolate chip coffee ice cream. The Caveman Coffee White Gold has nutty and creamy notes that lends itself to a delicious ice cream flavor. The addition of mini chocolate chips gives great texture as well as chocolaty flavor. You will definitely notice the coffee flavor but it is not overpowering. You will need an ice cream maker for this recipe. You also need to plan in advance because the mixture needs to chill at least one hour before it goes into the ice cream machine AND it needs to chill about 4 hours to overnight before serving. Making it a day in advance of when you want to serve it would be a good idea.      

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Mini Chip Coffee Ice Cream

Yield: About 1 quart

Ingredients

  • 2 cups heavy cream
  • 2/3 cup sugar
  • 1 cup milk
  • 1 cup Caveman Coffee White Gold coffee, cooled
  • 1 tablespoon vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  1. Ad the sugar and heavy cream to a large liquid measuring cup. Whisk until the sugar is dissolved. Add in milk, coffee and vanilla. Stir to combine. Cover and chill for at least an hour.
  2. Pour the ice cream base into your ice cream maker. Following the instructions for your ice cream maker, mix until thick and semi-frozen. Just before removing from the machine, add the mini chocolate chips for a few churns, until mixed in.
  3. Transfer ice cream to a freezer safe container and cover. Freeze 4 to 6 hours or overnight.
  4. To serve: Scoop into bowls and sprinkle with more mini chips, if desired.
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Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers. Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Caveman Coffee White Gold: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean’s:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, October 22, so enter by next Friday to make sure your name is in the drawing: a Rafflecopter giveaway Here’s a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week: The PinterTest Kitchen • 2 Cookin’ Mamas • A Kitchen Hoor’s Adventures • addicted 2 recipes • Amy’s Cooking Adventures • An Affair From The Heart • Balancing Motherhood • Body Rebooted • Bottom Left of the Mitten • By the Pounds • Canning and Cooking at Home • Coconut & Lime • Cook with 5 Kids • Cook’s Hideout • Cookaholic Wife • Cooking with Carlee • CopyKat Recipes • Cricket’s Confections • Crumbs in my Mustachio • Elisabeth Jean • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fantastical Sharing of Recipes • Feed Your Soul Too • Feeding Big • Frankly Entertaining • Full Belly Sisters • Get the Good Stuff • Grumpy’s Honeybunch • Hezzi-D’s Books and Cooks • Hostess At Heart • Ink and Sugar • Jane’s Adventures in Dinner • Join Us, Pull Up a Chair • Karen’s Kitchen Adventures • Kate’s Recipe Box • Kudos Kitchen by Renee • Kylee Cooks • Letz Eat • Life Currents • Life on Food • Making Miracles • Monica’s Table • Moore or Less Cooking Food Blog • My Catholic Kitchen • My Gluten Free Miami • Our Good Life • Palatable Pastime • Restless Chipotle • Seduction in The Kitchen • Sew You Think You Can Cook • Simple Food 365 • Southern With A Twist • Sumptuous Spoonfuls • Take Two Tapas • Tampa Cake Girl • Teaspoon of Goodness • That Recipe • The Crumby Cupcake • The Flavourista • The Food Hunter’s Guide To Cuisine • The Freshman Cook • The Pajama Chef • The Redhead Baker • The Spiffy Cookie • Tramplingrose • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen ”

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Chocolate Coffee Pecan Swirl Coffee Cake

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Chocolate coffee nut coffee cake
Chocolate coffee pecan swirl coffee cake

Chocolate, coffee and nuts in a coffee cake? Yes! I’m always looking for coffee cakes to make for my family. It’s perfect way to start your morning. Coffee cakes are easy on busy mornings. During the school year, when I’m getting kids up, trying to get breakfast made, lunches and snacks packed and trying to get out the door, it’s nice to have a delicious treat to serve along with some fresh fruit and yogurt.

Try as we might, sometimes it’s difficult for my husband and me to get a bite in the morning while trying to get the kids ready so this coffee cake with a cup of coffee, of course, holds us over.

I developed this recipe on a whim. As I mentioned I really do like coffee cakes. I incorporated some of my favorite things – coffee, chocolate and nuts – to bring this to life. Being from the south, I love using pecans but you could substitute walnuts. I shared some of this with my girlfriend and her family loved it. Her daughter asked her to send some with her for snack time at school.

In addition to a breakfast cake, this could also double as dessert. Serve with a dollop of lightly coffeecake2sweetened fresh whipped cream and coffee. You’re guests won’t be disappointed.

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Chocolate Coffee Pecan Swirl Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 - 15 servings

Serving Size: 1 slice

Ingredients

  • 1/4 cup instant coffee granules
  • 2 tablespoons hot water
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup mini chocolate chips
  • 1 cup chopped pecans
  • 1 1/4 cup butter, softened
  • 2 3/4 cups sugar
  • 6 eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • Cooking spray with flour
  • For glaze:
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/3 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Grease a 12-cup fluted Bundt pan with cooking spray with flour. In a small bowl or measuring cup, mix coffee and hot water, stirring until coffee is dissolved. Cool 10 minutes.
  2. In a medium bow, combine flour, baking powder, salt and cinnamon. Set aside.
  3. In the bowl of a stand mixer, combine softened butter, sugar and eggs and beat on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes, scraping bowl occasionally. On low speed, add in flour mixture, milk and sour cream until blended.
  4. Remove 1 cup of the batter to a medium bowl. Pour remaining batter into prepared pan. Into the reserved 1 cup of batter, stir in cooled coffee mixture, mini chocolate chips and chopped pecans. Drop coffee batter by dollops onto batter in pan. Using a butter knife, cut through and swirl batters together for a marbled design.
  5. Bake in 350 degree F. oven for 55 - 60 minutes or until toothpick inserted in cake comes out clean. Cool 15 minutes in pan on cooling rack. Remove from pan and cool completely on wire rack. Drizzle with glaze when cool.
  6. To make glaze:
  7. In a bowl, combine glaze ingredients until well combined and smooth. Drizzle over cooled coffeecake.
  8. Serve.
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coffeecakepin

Caramel Coffee #SundaySupper

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Do you usually end a dinner party with dessert and coffee?  If you answered yes, you probably put a lot of thought into the dessert you will serve but just make a pot of black coffee to serve with cream and sugar. Nice, but boring. Take your coffee, and your party, to the next level with caramel coffee. You can make some brews that might rival the coffee made from a single cup coffee maker, if you give them a little twist. It couldn’t be easier to make for entertaining. The creamy caramel melted into brewed black coffee is delicious and goes with just about anything dessert. Is there a more natural combination than the caramel coffee served with an apple crisp or pie? Chocolate cake and caramel coffee works too.

Want to mix it up? Use hazelnut flavored coffee and you have hazelnut caramel coffee. The caramel paired with other coffee flavors like pumpkin, French vanilla, chocolate or cinnamon are also yummy combinations. You can adjust this recipe for more or less servings by simply increasing or decreasing the caramel and the number of cups. Your guests will be so impressed.

Caramel Coffee
Caramel Coffee

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Caramel Coffee

Prep Time: 10 minutes

Yield: 4 servings

Ingredients

  • 8 teaspoons Hershey's Caramel Topping, divided
  • Black coffee, brewed
  • Reddi Whip

Instructions

  1. In the bottom of each of 4 coffee mugs, pour 2 teaspoons of Hershey's Caramel topping. Pour hot, black coffee into each mug. Stir to melt caramel and combine. Top with Reddi Whip topping and drizzle with additional caramel topping. Serve immediately.
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Appetizers

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Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Raspberry Cream Cheese Coffee Cake

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Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake

This is a recipe that came from my friend, Kelly. My husband loves anything raspberry, something he comes by naturally because his Aunt Anna loves anything raspberry too. Both of them love this raspberry cream cheese coffee cake. It’s easy to make, delicious and, if it lasts that long, will keep on your counter a couple of days. (It never makes it that long in our house!) It’s perfect for entertaining. I recently made it for my brother’s visit and my sister-in-law is coming this weekend and I’m making it again. It doesn’t get old. (Hubby has asked for it AGAIN!) To mix it up a bit you could use strawberry jam but we love the raspberry. You could also use almond extract in place of vanilla if you like more almond flavor. This would be perfect on a brunch buffet too!

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Raspberry Cream Cheese Coffee Cake

Cook Time: 50 minutes

Yield: 10 - 12

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry preserves
  • 1/2 cup sliced almonds

Instructions

  1. Heat oven to 350 degrees F. Grease and flour bottom and sides of 9-inch springform pan. In large bowl, combine flour and 3/4 cup sugar. Mix well. With pastry blender cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
  2. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, vanilla extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan.
  3. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
  4. Bake at 350 degrees F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.
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