I’m a big fan of coffee-flavoured anything: ice-cream, cake, actual coffee – just give it to me. But when it comes to ordering a slice of coffee cake, nine times out of 10 I find it to be dry and cardboard-like. So I set about testing a few versions, and found that the oil-based versions were best. Honey & Co in London sells one of the best I’ve had: it’s a Turkish coffee cake with cardamom and walnut, so I’ve taken my memory of that cake to form the base flavours for this one.
Add these two scrumptious coffee recipes from a kitchen in the 1930s to your baking repertoire this spring.
Coffee has always been a hit in baking recipes, especially these from Aunt Kate’s 1933 Baking Book.
Last September we featured three recipes including a coffee loaf, nut squares and a cream roll from Aunt Kate which use coffee in them as an ingredient.
If you enjoyed those, then the coffee fruit cake and the mocha custard sandwich recipes below are likely to take your fancy as well.
For more recipes from Aunt Kate, take a look at the series so far
We might be rushing summer a little bit, but peach season is almost here so let’s get ready with two delicious recipes!
NEW ORLEANS —
- 4 cups peaches, sliced
- 3/4 cup granulated sugar
- 1/4 tsp. kosher salt
- 6 Tbsp. butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1/4 tsp. kosher salt
- 3/4 cup milk
Add the sliced peaches, sugar and salt to a saucepan and stir to combine.
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices
Combining a mug of coffee with oats and yoghurt may sound like a strange combination, but trust us it works.
This super scrumptious breakfast recipe is a cross between a mocha coffee and nutty cake. However, unlike most cake recipes, this decadent delight is surprisingly healthy.
Low in fat and sugar it can be made vegan friendly as it contains no eggs and can be made gluten free too.
Instagrammer @Cakeontherun is known for her quick and easy recipes and her latest creation is no different.
Keeping things simple and affordable, her all-in-one method uses instant coffee and oats that
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Spring officially has begun. Signs of spring are everywhere, and an about 70-degree, warm, sunny day showed us most of winter is behind us.
On March 23, I spent most of my day at daughter Susan’s house. A group of church ladies gathered at her house for coffee break. Now to me, this “coffee break” is similar to brunch. A breakfast casserole, ham and cheese sandwiches, carrots and dip and so many different desserts, coffee and tea made a full menu of a meal. The little children played with toys and the little girls played with dolls and played house