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!
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!
This Cluster Granola With Coffee & Maple 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!)
Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside
In a large bowl, combine the avocado oil and maple syrup, giving it a light stir
Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined
Line a baking sheet with parchment paper
Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer
Bake for 28 minutes, rotating the pan halfway through
(It will look golden brown when done, especially around the edges)
Note: It will not feel hard or crispy yet while still warm from the oven
Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container
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!)
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!
Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand! They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter. Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!
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.
Notes:
-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
Enjoy!
[Leftovers can be stored directly in the baking dish with an airtight cover such as cling wrap, or in another airtight container of choice.]
When it comes to super thick smoothies, you can’t go wrong with frozen fruit and lots of peanut butter! This Strawberry Banana Peanut Butter Smoothie is tasty, filling, and oh-so easy!
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!
Servings: About 5
Ingredients:
1 15 oz Can Pumpkin Puree, (plain, not pumpkin pie mix)
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
Directions:
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
Enjoy!
[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.]
Saigon Cinnamon (such as McCormick – it’s much sweeter than traditional cinnamon)
Directions:
Whip up the desired amount of pancakes
Melt the butter in a small bowl and then stir in the cinnamon
I use the ratio of roughly 1 tablespoon melted butter to 3 teaspoons Saigon cinnamon, but this can be adjusted to taste!
Between the sweetness of the pancakes and the sweetness of the cinnamon you can leave it at that, but you can also incorporate your favorite sweetener before adding the topping to your cakes
