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 one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep. It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!
Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.
It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer. I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.
Be sure to use extra fine coffee grounds! A flour-like consistency ensures that the texture of the grounds will go undetected. (I used the finest possible setting on our coffee grinder for this.) I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!
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!
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
A Cooling Rack
Servings: 12 Muffins
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
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.)
If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome! As I’m a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn flavor and spice.
I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece!
The ingredients are very simple, and many of them you likely already have in your pantry. The baking process is also extremely easy. The instructions contain one unconventional step: To let the partially baked dessert cool before placing it back in the oven. This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.
-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat! It adds just the right amount of heartiness and body that keeps it from being overly sugary.
-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)
-Fresh out of the oven, the chocolate will be very melty. While I love melty chocolate, I highly recommend letting it completely cool before consuming so that it can solidify. Like many desserts, it reaches its “perfect consistency” by the following day! It is best baked with a little time buffer before serving. It’s worth the wait!
(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)
In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside
In a second larger microwave-safe bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy. Add in the egg, vanilla extract, and pumpkin purée and blend again
Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined
Gently stir in the chocolate chips
Add the doughy batter into the prepared baking dish and smooth out the surface
Evenly sprinkle on the topping of extra chocolate chips
Bake on the middle rack of the oven for about 32 minutes, until the outer edges get slightly browned and firm
Remove it from the oven and let it cool down (for approximately 2 hours)
Add the baking dish back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier. The whole tray should now appear lightly browned
Let it cool completely for the chocolate to solidify
[Leftovers can be stored directly in the baking dish with an airtight cover such as cling wrap, or in another airtight container of choice.]
Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!
Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!
The best part – All of the ingredients are mixed right in the pan!
1 Cup Semi-Sweet Chocolate Chips, (I used 54% Cacao)
Oil To Grease The Pan, (I used Avocado Oil)
Maple Syrup And Sea Salt To Taste
Preheat the oven to 350°
Lightly grease a 9×13 pan with the oil
Pour the pumpkin puree directly into the pan
Add the honey and evenly combine the two
Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined
Add in the cinnamon and combine again
Add the chocolate chips and gently mix in
Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid
Let cool to a safe temperature, and top each serving with maple syrup and a pinch of sea salt to taste
[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]
This Pumpkin Mushroom Pasta is the perfect way to enjoy your favorite autumn flavors year-round and can easily be whipped up on a busy weeknight! It can function as either a vegetarian main course or as a side dish. I used a traditional Italian durum wheat pasta, but feel free to use whatever type you like if you are gluten free or have other preferences!
Servings: Approx. 3
16 oz Baby Bella Mushrooms
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
3/4 Cup Half and Half
3/4 Tsp Sea Salt
Black Pepper, (about 10 rotations from the grinder)