I appropriated this from Marian Keyes' espresso and walnut cake recipe in her latest book Saved by Cake. It's a great beginner's baking book with tips and witty repartee from Marian. She says baking didn't cure her depression but helped her along her way to happiness and peace. In her recipe she uses 2 sandwich tins and puts the icing in between the layers and on top.

50g butter
80ml milk
1 c espresso
2 eggs
225g caster sugar
100ml oil
100g chopped pecans
250g self-r...

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Coffee and snaps. Two lovely words that go together. So when I saw this recipe on Shirleen’s Sugar and Spice and All Things Nice blog I had to make it (http://sugarandspice-and-allthingsnice.blogspot.co.nz/2011/03/coffee-snaps_11.html). Shirleen said she had a ‘hankering’ for some cookies – I know exactly how she feels!

125g butter, softened
1 1/4 cups (275g) firmly packed brown sugar [next time I would just use 1 c]
3 teaspoon instant coffee, the stro...

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Choux pastry

½ c flour
pinch salt
55 g butter
½ c boiling water
2 eggs

Glossy chocolate icing
115 g icing sugar

55 g dark chocolate
1 tbs boiling water

Preheat oven to 220 C, line baking tray with baking paper and dust with flour. Sift flour and salt onto piece of waxed paper.
Put butter in a saucepan over low heat and pour on the boiling water. As soon as its melted, remove from heat and tip in all the sifted flour and salt.

Beat with wooden spoon until smooth, then ret...

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Great to try a different kind of shortbread. The coffee/chocolate flavour came through really well. Took them to a function and they went like hot cakes.

1 c butter, softened
2/3 c icing sugar
2 c flour
1 tbs cocoa
1 tsp instant coffee granules
½ c chocolate bits

 

Preheat oven to 160 C. Line or lightly grease a baking sheet.
Using electric beaters, cream butter and sugar until light and creamy. Sift together flour, cocoa and coffee. Use a metal spoon to fold four mixtu...

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This is the first recipe I have tried from my latest Amazon purchase, Super Natural Cooking by Heidi Swanson. Mine were a little misshapen as I didn't have a muffin tray at the time. That subtle coffee flavour is very nice. Lovely with a cuppa.

2 c flour ( I used rice and buckwheat)
2 tsp baking powder
1/2 tsp sea salt
1 1/4 c chopped nuts (I used hazels and pistachios, Heidi used walnuts)
1 Tbs fine espresso powder
6 Tbs unsalted butter at room temp
3/4 c natural cane sugar
2 large eggs
2 tsp vanilla...
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From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

(sorry about the imperial measures, but you can figure them out!)

1 1/4 cups all-purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz dark chocolate (60 to 72% cacao), coarsely chopped
8 oz unsalted butter, cut into 1-inch pieces
1 tsp instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp pure vanilla extract

Preheat the oven to 350ºF. ...
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I adapted this recipe from Miyuki McGuffie, the vegan baker on the Good blog. I made mine extra indulgent by using espresso coffee.

1 cup strong espresso
1 ¼ cup rice flour
1/4 cup muscovado sugar
½ cup brown sugar

¾ cup cocoa powder (I used fair trade cocoa but Valrhona from Sabato is excellent)

1 teaspoon salt

1 teaspoon baking powder

½ cup vegetable oil

1 teaspoon vanilla

1 cup dairy-free chocolate chips (you can get them at New World and Pak 'N Save but I used...

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