Recipes from Cooking with Coffee!

COOKING WITH COFFEE: Brewing Up Sweet and Savory Everyday Dishes (11/3/15; $16.99) by Brandi Evans is the perfect gift for your constantly caffeinated friend! Named an “upcoming food blogger” by Dr. Oz, Brandi unleashes coffee’s potential beyond a hot drink. She discusses the history of coffee, the different brewing options, and how to make the best coffee in your own home. The 60 recipes include salted coffee ricotta toast, coffee braised ribs, mocha mole chili, and triple chip espresso cookies! Below is your sneak peek!


Coffee Cocoa Crinkle Cookies


Makes about 3 dozen cookies

Light, airy, crispy on the outside, chewy on the inside. These crinkle cookies are a cinch to pull together. Try something different for your next holiday cookie swap or potluck and make these!


3 cups powdered sugar

¾ cup unsweetened cocoa powder

2 tablespoons instant espresso

1 tablespoon cornstarch

¾ teaspoon salt

2 egg whites

1 egg

2 teaspoons vanilla extract

1 cup dark chocolate chips



Preheat oven to 350°F.

In a large bowl, whisk the powdered sugar with the cocoa powder, espresso, cornstarch, and salt. Stir in the egg whites, whole egg, and vanilla. Fold in the chocolate chips.

Drop the dough by tablespoon onto a parchment-lined baking sheet, about 2 inches apart.

Bake 12–14 minutes until puffed and crinkled on top.

Cool 5 minutes before moving to a wire rack.



No-Bake Irish Cream Mousse Pie


Makes 8 servings

Everyone needs an easy pie recipe in their arsenal. There are always times when you just need something that’s fast and easy to put together, last-minute, or just for those times when you want something fabulous but don’t want to spend a ton of time in the kitchen. This pie is exactly what you’re looking for! The crust is no-bake, and the mousse comes together in almost no time.


24 chocolate sandwich cookies

4 tablespoons butter, melted

2 cups heavy cream, divided

3 tablespoons coffee beans, cracked/crushed

4 ounces dark or semisweet chocolate

2 tablespoons whiskey

1 teaspoon vanilla extract

pinch salt (less than ⅛ teaspoon)



Crush the cookies in a food processor until finely chopped. Add in the melted butter and process for another minute.

Press the cookie mixture into a 9-inch pie pan, making sure to come up the sides and completely cover the bottom.

Chill the crust for 1 hour.

Heat ½ cup of the cream with the cracked coffee beans in a small saucepan until bubbles form around the edges. Remove the pan from heat and strain the beans out of the cream.

Pour the warm cream over the chocolate and let it sit 2–3 minutes, then stir until the chocolate is completely melted into the cream. Let this mixture cool until almost room temperature.

Beat the remaining 1½ cups cream until soft peaks form. Pour in the cooled chocolate mixture, whiskey, vanilla, and salt. Beat again for another 2–3 minutes until the cream is thickened and the chocolate is fully incorporated.

Spread the mousse into the pie crust. Chill 2–3 hours before serving.




Recipes reprinted with permission from Cooking with Coffee:  Brewing Up Sweet and Savory Everyday Dishes by Brandi Evans (Skyhorse Publishing, 2015).

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