Coffee Cacao Breakfast Popsicles

Photo Credit: Ashley Cuoco

Did you know it’s #PopsicleWeek? Thanks to Billy of @witand vinegar, we all get to join the popsicle party!! One hardly needs a reason. I turned my all-time favorite smoothie into a breakfast pop, using my friends at MUD. Check them out here. They are a 4-ingredient, organic, paleo, vegan dessert with a coconut mouse base, sweetened only with dates, in three amazing flavors: chocolate, vanilla and coffee. I’m addicted. You can eat it frozen or soft (like a mouse) and use in any way you like. I am proof: it’s both breakfast and husband approved.

A big thanks to Billy for organizing all the glory that is #PopsicleWeek!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes 8 popsicles

  • 14 fl. oz. MUD Coffee (Organic Coconut Cream, Organic Coconut Water, Organic Dates, Organic Raw Cashews, Organic Coffee)
  • 1/2 frozen banana, cut into 1″ pieces
  • 1/2 cup unsweetened almond milk (or other nut milk of choice)
  • 1 Tbsp Tahini
  • 1 Tbsp Hemp protein powder
  • Cacao nibs
  1. In a blender, Vitamix or NutriBullet, blend MUD, banana, almond milk, tahini and hemp until well combined. Add a little extra almond milk if mixture becomes too thick to blend.
  2. Pour mixture evenly into popsicle molds. Sprinkle bottoms with cacao nibs.
  3. Let freeze for 15 minutes before placing in popsicle sticks. Freeze overnight or for at least 6 hours before enjoying.

Beignets

Photo Credit: Ashley Cuoco for Food.com

“I’d give my right arm for one of those beignets!”

I still laugh when I remember hearing those words. The request came from one of my husband’s friends. In order to save her precious limb, I immediately went into the kitchen and made a big batch of these babies. I love my husband so much that I woke up at 4:30am that next morning to fry them so they’d be super fresh. That, my friends, is true love.

If there’s one thing I learned from making these doughnuts, it’s this: don’t overwork the dough and be *very* gentle when handling before frying. You want as much puff as possible before it hits the oil. And, drop into the oil ever so gently so they don’t collapse.

Secondly, pile on the powdered sugar!!! There is not much sugar in the dough itself, so I promise it’s okay. Pair 3 of these with you morning coffee.

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Yield: 24 beignets

*Dough needs to be refrigerated overnight

  • 1 package instant dry yeast (or 2-1/4 tsp) I prefer SAF Red Instant Yeast)
  • 1-1/2 cups warm water (100-115 degrees F)
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 large eggs
  • 1 cup evaporated milk
  • 7 cups flour
  • 1/4 cup vegetable shortening
  • vegetable or canola oil (for deep frying)
  • confectioners sugar (for dusting)
  1. Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let sit (also called proofing) for 10 minutes.
  2. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
  3. Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.
  4. Heat the oil in a deep fryer to 360 degrees F.
  5. Gently transfer the dough to the oil (don’t over crowd the pot). Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
  6. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
  7. Drain each batch on paper towels, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until all are fried.

Recipe courtesy of Food.com.

Hazelnut Coffee Sugar Cookies

Photo Credit: Ashley Cuoco

Confession #1: my beautiful new KitchenAid mixer came in the mail yesterday and I had to bake something immediately. It no sooner arrived on my doorstep than I was tearing the top open, shaking the packaging like a box of crackerjack to get the machine loose and gazing at it all googley-eyed on my countertop. It is matte gray. It is magical. It is perfect! (Early Christmas gift from my husband, just in time for the holidays!) Confession #2: coffee. I love coffee. Sometimes I wake up a half hour earlier just to savor a cup of coffee in the calm of morning. I once added espresso powder to brownies and it was incredible. The coffee enhances the chocolate flavor, making it bolder and richer. Here we have your standard sugar cookie with the added bonus of hazelnut coffee!!! Coffee + Sugar were meant to be. Hazelnut is my favorite (of course any flavor will please will do). The grain adds a nice texture and color to the cookies. Instead of rolling them out and punching out shapes with a cookie cutter, I chose to roll them into balls and give them a criss-cross with a fork. You can do either. Drink your coffee and eat it too!


Ingredients:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 Tbsp fresh ground coffee
  • 1/2 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. In a mixer, cream together butter and sugar. In a separate bowl, combine eggs, vanilla, and coffee until fully combined.
  2. In another bowl, combine flour, baking powder, cinnamon, and salt. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined. Do not over beat.
  3. Chill this dough for at least one hour. When you are ready to bake, preheat oven to 350 degrees.
  4. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet (or roll into 1 tsp size balls). Bake for 8-10 minutes, or until edges are slightly golden. Enjoy!

Recipe adapted from I Am Baker, www.iambaker.net

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Photo Credit: Ashley Cuoco

Pumpkin Maple Coffee Cake

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Photo Credit: Ashley Cuoco

Kendra Vaculin’s witty post for this cake on Food52 had me giggling:

“There are two types of people in this world: the ones that resist baking with pumpkin because it is an annual fad, and the ones that go full-tilt cuhrazy until bars and muffins and cookies and pie tumble out of every shelf in their fridge and pantry…”

I’m going to confess…I air on the ‘full-tilt crazy’ side when it comes to baking with pumpkin. I mean does anyone actually resist baking with pumpkin? I think not. The fad is great, join on in people! It only comes but once a year so you may as well enjoy it as long as possible. For instance, my sweet mother enjoys the autumn season so much that she decorates her home in August. Some call it crazy. I call it thorough enjoyment!

I was so excited when my NordicWare Bundt pan came in the mail. I think I squealed. I love the simple, elegant spiral design. Then I went on a mission to find the perfect fall-inspired recipe. Be still my pumpkin-loving heart! This confection combines pumpkin, maple glaze and a crumble center for the ultimate upgrade. So versatile, I have no doubt this goes for both dessert and breakfast. And there is no lack of maple flavor– all components of this cake get a little. All I can think about is waking up tomorrow morning, brewing my favorite Kona coffee and slicing off a piece or two at my kitchen table. I also love my landlords so much that I’ll gladly part with a few slices for them. A happy cuoco shares the fruits of her labors with the world!! Savor this cake with the ones you love this season.


Serves 8

Cake Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups packed pumpkin purée
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla

Crumble and Glaze Ingredients:

  • 4 tablespoons butter, cold
  • 1/3 cup flour
  • 2 tablespoons brown sugar
  • 1 tablespoon plus 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  1. Preheat oven to 350° F. Mix flour, baking soda, baking powder, salt, and spices together in a large bowl and set aside.
  2. In a medium bowl, mix pumpkin, brown sugar, oil, syrup, buttermilk, and vanilla until well blended. Add wet mix to dry ingredients and fold to incorporate. The batter will be thick! Don’t worry, all is well.
  3. Next, assemble the crumble. Place butter, flour, brown sugar, 1 tablespoon maple syrup, and cinnamon together in a bowl, cutting the cold butter into the rest with a fork, mixing until small chunks form. Set aside.
  4. Pour half of the batter into a prepared pan that has been well greased. I used a medium-sided bundt pan, which worked out really nicely, but a loaf pan or a small casserole dish situation would also be clutch. After the first half of the batter has been poured, sprinkle the crumble all over the dish, and then top with the remaining batter.
  5. Bake cake for 30 minutes, or until a toothpick inserted comes out clean.
  6. Let cake cool while you assemble glaze (whisking milk and remaining 1/4 cup maple syrup into powdered sugar). If using a bundt pan, invert cake onto a wire rack to cool. Drizzle glaze over cake once it has completely cooled. Enjoy!

Recipe courtesy of Food52, www.food52.com

2Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco