This Autumn “Caffe Breve” Mocktail is the perfect sweet and creamy beverage dessert to serve up after dinner during the fall and holiday season. It only takes a few minutes to combine all of the ingredients!
What’s a Caffe Breve?
If you’re unfamiliar with a Caffe Breve / Cafe Breve / Breve Coffee / Breve Latte, it’s a beverage containing espresso and steamed half & half and pronounced “cah-fay Brev-ay”! This fall mocktail, by no means a replica, is simply inspired by the forever delicious pairing of coffee and half & half.
I recommend a very strongly brewed coffee for the most flavorful drink, but feel free to experiment.
In more of a cocktail mood instead?Simply add in 1 oz of vodka at the end. Easy!
Brew the coffee ahead! To save time the day of serving this mocktail, brew and chill the coffee the day before. It makes for a nice quick and easy assembly.
This Autumn “Caffe Breve” Mocktail recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!
The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall! The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.
The secret is the extra fine coffee grounds! You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture. I used the finest possible setting on our coffee grinder! (If you’re aware of the texture of the grounds while eating, they are too coarse.)
I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!
This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!
(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)
Main Supplies Needed:
A Coffee Grinder
Parchment Paper
A Loaf Pan (approx. 10” x 5”)
1 Medium + 1 Large Bowl
A Hand Mixer
Toothpicks
Servings: 1 Loaf / 8 Slices
Ingredients:
1.5 Cups All-Purpose Flour
1 Tsp Saigon Cinnamon
1/2 Tsp Baking Soda
1 Tsp Sea Salt
2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
1 Cup Unsalted Butter, melted and cooled
1 Cup Pumpkin Puree
1 Cup Cane Sugar
2 Eggs, room temperature
3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top
Directions:
PREP
Let the eggs come to room temperature
Grind the coffee on an extra fine setting and set it aside
Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking
Preheat the oven to 350º
BAKE
In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork
In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes
Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined
Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps
Stir in the 3/4 cup of mini chocolate chips
Add the batter into the prepared pan
Sprinkle with the extra mini chocolate chips
Bake for 55 minutes, or until a toothpick comes out clean
Place the pan on a cooling rack and let the bread cool in the pan
Serve and enjoy!
[Leftovers can be stored airtight at room temperature.]
Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread. Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!
The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty! The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.
(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)
(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)
If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!
You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate. It’s extremely subtle. The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.
They’re unbelievably soft and delicate, making them truly melt in your mouth! Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!
Main Supplies Needed:
A Muffin Pan + Liners
Toothpicks
A Cooling Rack
Servings: 12 Muffins
Ingredients:
1/4 Cup Unsalted Butter, melted
1/4 Cup Melted Virgin Coconut Oil
1.5 Cups Pumpkin Puree
3/4 Cup Light Brown Sugar, lightly packed
1 Egg, room temperature
1 Tsp Dark Maple Syrup
1 Cup All-Purpose Flour
1/2 Cup Unsweetened Dutch-process Cocoa Powder
1 Tsp Baking Soda
1/2 Tsp Sea Salt
1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided
INGREDIENT NOTES:
Dutch-process cocoa powder is a must! It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!
Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.
Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)
These Coffee Strawberry Shortcake Bites are such a fun summer BBQ dessert! No utensils required to eat them!
The deep coffee flavor in the shortcake and glaze combined with the freshness of the strawberries on top is a flavor match that will keep you coming back again and again for one more bite!
This Coffee Strawberry Shortcake Bites recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!
When the weather is warm, nothing beats a citrusy dessert! This Olive Oil Cake With Citrus Glaze will be a hit on any spring or summer table!
The cake is super moist and fluffy, and has just the right amount of olive oil flavor. The glaze adds a light lemon touch, and the hefty quantity of orange zest in the cake subtly brings it all together!
The glaze is incredibly easy with only 3 ingredients. It’s the same 3 that I use on my Iced Lemon Cake!
Main Supplies Needed:
A 10 Inch Springform Pan
Parchment Paper
A Baking Sheet
Aluminum Foil
A Zester Or Cheese Grater
A Whisk
Toothpicks
A Cooling Rack
Servings: 8 Large Slices, Or 12 Small Slices
Ingredients:
CAKE
1.5 Cups Extra Virgin Olive Oil (+ enough to grease the pan)
3 Eggs, room temperature
1 1/4 Cup Cane Sugar
1/4 Cup Light Brown Sugar, packed
3 Tbsp + 1 Tsp Lemon Juice
3 Tsp Lemon Zest, lightly packed
1/3 Cup Orange Zest, lightly packed
1 + 1/4 Cup + 1 Tbsp Whole Milk
2 Cups All-Purpose Flour
1 Teaspoon Sea Salt
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
GLAZE
1 Cup Powdered Sugar
2 Tsp Lemon Zest
2 Tbsp Fresh Lemon Juice
This makes a generous amount of glaze – I prefer to use the majority, but add as much or as little as you like!
To thicken: add more powdered sugar / To thin: add more lemon juice
Grease a 10 inch springform pan with olive oil, add a layer of parchment paper across the bottom, then lightly grease again
Take a baking sheet, add a layer of aluminum foil (in case of any slight leakage), and place the springform pan on top of it
Set the baking sheet with the pan on it aside
Preheat the oven to 325º
In a large bowl, use a fork to gently whisk together the olive oil and the eggs
Add the sugars, lemon juice, lemon zest, orange zest, and milk, and gently stir with fork until combined
In a second smaller bowl, combine the flour, salt, baking soda and baking powder with a fork until evenly mixed
Add the dry ingredients into the wet ingredients, and mix gently until well combined – Start with a spoon, then gently use a whisk until batter is smooth
Add the batter to the pan, and bake for 60 min – A toothpick will come out clean, and the cake will have risen
Carefully transfer the springform pan off of the baking sheet and onto a cooling rack
Let cool completely before removing from the pan
GLAZE
While the cake is cooling, mix up the glaze:
Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl
Once the cake has cooled, spread the glaze evenly across the top
To let the glaze solidify, it’s best to let it sit and harden for a few hours
Enjoy!
[Leftovers should be stored in an airtight container, and in the refrigerator after the first day. Slices can be brought back to room temperature if desired before eating, or can also be enjoyed cold!]
Perfect for summer, this Coffee Peach Crisp is the ultimate light cookout treat! Covered with vanilla or coffee ice cream: a must! The topping is buttery with a rich coffee undertone, and the warm peach filling adds a fruity freshness.
If feeding a crowd and using a larger baking dish, the ingredients could easily be doubled!
This Coffee Peach Crisp recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!
Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world! The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.
The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce. The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.
While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later. (Yes, I did sample one the following morning at breakfast and it was a very good decision.)Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!
They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.
They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!
Servings: Approx. 9 Brownies
Ingredients:
2/3 Cup Virgin Coconut Oil, melted
2 Cups Cane Sugar
1/3 Cup Unsweetened Applesauce
1 Cup All-Purpose Flour
1 Cup Unsweetened Dutch-process Cocoa Powder
4 Eggs, room temperature
1 + 1/3 Cup Semisweet Chocolate Chips
INGREDIENT NOTES:
Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)
Dutch-process cocoa powder is a must! It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!
The perfect cupcakes for a warm spring day, these Lime Cupcakes with Vanilla Lime Buttercream Frosting are just the right combination of refreshing and decadent!
The cake portion is minimally sweet, letting the indulgent frosting really shine and create the perfect balance.
You don’t need any expert skills or tools to make these cupcakes. While using a piping bag for frosting will always look pretty, you can also use the ziplock bag method as I did! A butter knife works as well. Use whatever you have available to you!
1/3 Cup + 1 Tbsp Half and Half, room temperature, or slightly cool is okay!
FROSTING
1 Cup (2 Sticks) Unsalted Butter, room temperature/softened
2 1/2 Cups Powdered Sugar
1 Tbsp Fresh Lime Juice
1 Tbsp + 1 Tsp Lime Zest
1 Tsp Vanilla Extract
TOPPING
Optional: Lime Slice Garnishes To Serve
Directions:
PREP
Line a cupcake/muffin tray with 12 liners
Prepare the lime zest and set aside (including the extra reserved for the frosting)
Preheat the oven to350º
CUPCAKES
In a medium-sized bowl, add the flour, baking soda, baking powder, and sea salt, and whisk together with a fork
Set the dry ingredients aside
In a large bowl, mix the sugar and lime zest together with a hand mixer
Beat in the cubed butter with a hand mixer, being careful not to overmix (A spoon can be briefly used to ease the mixing, then switch to a low/medium speed until combined and fluffy)
Next, beat in the eggs until just combined (on a low speed)
Mix in approximately half of the lime juice until just combined (on a low speed)
Then, mix in approximately half of the dry ingredients until just combined (on a low speed)
Mix in the other half of the lime juice as well as the half and half until just combined (on a low speed)
Mix in the other half of the dry ingredients until combined (on a low speed)
You can use a spoon to scrape the sides if needed and lightly finish stirring
The batter should now be smooth
Add the batter into the liners
Bake for 18 minutes, or just until a toothpick comes clean
Be careful not to overbake as they will dry out quickly
After 2 minutes, transfer them to a cooling rack to prevent overcooking (I use a pair of forks to lightly grab them out of the hot pan)
While they’re cooling, make the frosting
FROSTING
In a large bowl, beat the butter with a hand mixer until whipped
Loosely stir in the powdered sugar (to avoid mess) then finish combining it with the hand mixer
Mix in the lime juice
Then, mix in the lime zest
Finally, mix in the vanilla
DECORATION
Using your method of choice, frost the cupcakes
Garnish with lime slices before serving if you like
Enjoy!
[If the whole batch is not being consumed at once, the leftover cakes can be stored in an airtight container at room temperature, and the leftover frosting can be stored in an airtight container in the fridge! The frosting can be brought back up to room temperature before using on the leftovers. It will return to its original soft texture.]
Heavy on the chocolate with subtle undertones of green tea, this Matcha Chocolate Chip Cookie Cake is guaranteed to become a new favorite! You don’t need to be a fan of drinking straight green tea to enjoy the background matcha flavor. It provides an understated earthy backdrop to balance out the sweet chocolate.
A little goes a long way with this decadent dessert. It tastes amazing on its own, but also with some vanilla ice cream on top! (An added bonus: the green color is super festive for holidays such as St. Patrick’s Day or Christmas.)
If you tried my Chocolate Chip Pumpkin Cookie Cake last fall, this cake is definitely in the same family; The dough is only lightly sweet, with the majority of the sweetness coming from the chocolate!
1 Cup Semi Sweet Chocolate Chips (plus 1/6 cup extra for sprinkling on top)
Directions:
Preheat the oven to 350º
Grease a 9 inch pie dish with butter, then very lightly dust with a tiny sprinkle of flour, tapping the edges of the dish to evenly distribute
If the butter has not yet been softened to room temperature, warm up the butter in the microwave in a large microwave-safe bowl, until just softened (not melted)
Add the light brown sugar (not too tightly packed) and cane sugar to the bowl
Blend the butter and sugars with a hand mixer on low until evenly combined
Add in the egg and vanilla extract and blend again
In a second medium-sized bowl, add the flour, cornstarch, baking soda, and sea salt, and stir with a spoon until well mixed
Add in the matcha powder and thoroughly stir again
Add the dry ingredients into the wet ingredients, first beating together on low then finishing mixing with a large spoon
Stir in the chocolate chips
Press the cookie batter evenly into the prepared pan, then sprinkle the extra chocolate chips on top
Bake for approximately 28 minutes, or less if you prefer a gooey center. (Keep an eye on it for your preferred doneness as every oven is different!)
Slices can be served straight up, or with a topping of vanilla ice cream
Leftovers should be stored in an airtight container
