Tiramisu Cake

This is the cake that I made to celebrate my, well, without using numbers, my birthday this year! :-) I had a celebration using different kinds of cheeses for everything, so instead of making my go-to chocolate something covered in more chocolate, I went for the creamy coffee and more delicate type of cake, highlighting mascarpone cheese. I think I would honestly prefer this tiramisu version over the ladyfinger kind any day. It holds up better, and looks gorgeous on the inside!

Ingredients:

1 box yellow cake mix (including water, eggs and oil on box)

3/4 c. strong brewed coffee
2 Tbs. brandy
2 Tbs. powdered sugar

3 c. mascarpone cheese
1 1/2 c. powdered sugar
2 Tbs. brandy
3 tsp. vanilla
1 c. whipping cream (cold)

Preheat the oven to 350 degrees. Spray three 9 inch round baking pans with non stick cooking spray and line with parchment paper. Whip up the cake mix as directed on the box and pour the batter evenly into the three prepared pans. Bake for 25-30 minutes. Cool for 10 minutes in the pan, then remove gently using the parchment paper and let cool fully on a baking rack.

In a small bowl, mix the coffee, 2 Tbs. brandy and 2 Tbs. powdered sugar together. Set aside. In an electric mixer, beat the mascarpone, powdered sugar, brandy and vanilla together at medium speed until the mixture is smooth. Scrap into a bowl, wash the bowl out, and using the whisk attachment, whip the whipping cream on high until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

To assemble, Brush the tops of each cake layer with the coffee syrup. Spread about 1 cup of the mascarpone filling on top of the bottom layer (syrup facing up). Add another cake layer on top. Spread another cup of filling on top of that layer, and place the remaining cake layer syrup side down on top. Use the remainder of the mascarpone frosting to spread on the sides and top of the cake (the consistency of this frosting makes that hard, but be patient!). Dust the cake with cocoa powder and decorate. You could even add chocolate covered coffee beans if you weren't using the cake for a themed party. Refrigerate for a few hours before serving.

Banana Chocolate Chip Espresso Muffins

The hint of espresso in these banana chocolate chip muffins sends them over the top! This is definitely my favorite banana muffin recipe that I have made so far, and if you are from the Upper Peninsula of Michigan, they also resemble the ones from Babycakes (only not dry).

Ingredients:

4 small bananas, very ripe, mashed
1/2 c. sugar
1/4 c. brown sugar
1 stick margarine, melted
1/4 c. coconut milk, light
1 egg
1 1/2 c. flour
1 tsp. instant espresso powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 12 cup and 6 cup muffin tin with non stick cooking spray and set aside (or 2 12-cup tins, mine made around 15 muffins total). In a large bowl, combine the eggs, sugars, margarine, coconut milk and egg together. Add in the dry ingredients and stir until everything is combined well. Mix in the chocolate chips.

Divide among the baking cups, about 3/4 of the way full. Bake for 20-23 minutes until the tops are golden brown and bounce back slightly when gently pressed on. Allow to cool about 10 minutes before removing from the pans and letting cool fully on a wire rack.

Mint Iced Coffee

 I love coffee. I usually hate mint. When you use the fresh mint simple syrup recipe however, it tastes like a totally non artificial kind of mint flavor that I absolutely love. This mint flavored ice coffee is cheap to make and just as good as any coffee store that you would pay almost $4 for!

Ingredients:

2 tsp. homemade Mint Simple Syrup
8 oz. strong brewed coffee, refrigerated overnight
1 c. Ice Cubes
1/8 c. milk, 1%

To make this, pour the coffee that has been refrigerated into a glass full of ice. Add in the mint simple syrup, and then the milk on top. Stir together and top with a mint! This takes about 2 minutes or less to put together if you brew the coffee the night before, along with the homemade syrup.

 (This recipes makes 1 drink, and is 2 WW points.)

Loaded Cinnamon Coffee Cake

It had been a while since I made my husband something to bring to work so I decided to make a coffee cake for him to bring in and share. I also have a terrible cinnamon addiction and the piece that was cut for the picture was enjoyed by yours truly...... And let me say, it was delicious! Especially when enjoyed with a mug full of coffee.

Ingredients:

2 c. flour
1 c. sugar
1 tsp. salt
1 1/4 stick butter, cubed and cold still
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. milk, 1%
1 egg
2 tsp. vanilla
2/3 c. brown sugar
2 tsp. cinnamon

Preheat the oven to 350 degrees. Spray a 9 inch springform pan with non stick cooking spray and set aside. In a large bowl, whisk the flour, sugar and salt together. Add the butter and combine using a pastry blender until the butter is mixed throughout and resembles crumbs. Set aside 1 c. for the topping. Add in the baking powder, baking soda, milk, egg and vanilla until everything is combined well. Pour into the prepared pan. In a smaller bowl, combine the brown sugar, cinnamon and remaining 1 c. of flour mixture. Sprinkle on top of the batter and pat down slightly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes, run a knife around the sides to loosen the cake, and remove the springform side of the pan. Slice and serve!

White Chocolate Cinnamon Coffee

Ingredients:

8 oz. Strong brewed coffee
2 tsp. White chocolate chips
1 tsp. Agave nectar
1/8 tsp. Cinnamon

Combine the above ingredients in a small saucepan and whisk together until all of the chocolate chips are fully melted. Pour the coffee into your preferred mug, top with fat free whipped cream and a dash of cinnamon.

Coffee Cake Muffins with Cinnamon Sugar

Ingredients:

1 3/4 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 c. oil
3/4 c. sugar
1 egg
3/4 c. milk, 1%

Parkay butter spray (or melted butter)
2 tsp. cinnamon
2 tsp. sugar

Preheat the oven to 350 degrees. Whisk together the oil, sugar, egg and milk until well combined. Stir in the flour, baking powder, salt, nutmeg and cinnamon with a spatula until everything is mixed well. Divide among 12 muffin cups lined with paper liners. Bake for 17-20 minutes. Transfer to a wire rack. While the muffins are still warm, spray the top with 1 or 2 sprays of butter, and dip upside down into the cinnamon sugar mix. Let cool fully.

Skinny Caramel Mocha

Ingredients:

1 tsp. caramel sauce, plus extra for topping
1 Tbs. cocoa powder
1 Tbs. hot water
2 packets Splenda
8 oz. strong brewed coffee
1/2 c. milk, 1%
Cool Whip, lite

Combine the caramel sauce, cocoa powder, water, Splenda, coffee and milk in a small saucepan on medium heat until everything is well combined and heated through. Pour into a mug. Top with Cool Whip and drizzle with caramel sauce.

(1 Serving, 3 WW points)

Chocolate Bundt Cake

Ingredients:

1 3/4 c. flour
1 tsp. salt
1 tsp. baking soda
4 oz. bittersweet chocolate, finely chopped (Ghirardelli 60% cocoa)
3/4 c. cocoa powder
1 tsp. instant espresso powder
1 c. boiling water
2 c. light brown sugar
1/2 c. applesauce
2 eggs, room temperature
1 Tbs. vanilla

Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Whisk the flour, salt and baking soda together in a small bowl. In another bowl, add the chocolate, cocoa powder and instant espresso. Pour the boiling water on top and cover the mixture. Let stand for five minutes, and then whisk the chocolate until smooth. Add the brown sugar, oil, eggs and vanilla to the chocolate mixture. Whisk until smooth. Add half of the flour mixture until well combined. Then add the remaining flour mixture and mix until everything is well incorporated. Pour into the prepared pan and bake for 43-47 minutes. Transfer to a wire rack and cool 15 minutes. Turk the cake out and let cool completely.

Coffee Glaze:

1 c. powdered sugar
5 tsp. brewed coffee
3/4 tsp. instant espresso powder

Combine the above ingredients and drizzle over the cake.

(Makes 20 slices, 4 WW points each.)

Raspberry Coffee Cake

Ingredients:

1 c. raspberries
3 Tbs. brown sugar
1 c. flour
1/3 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 c. fat free sour cream
3 Tbs. Imperial Margarine, melted
1 tsp. vanilla

Preheat oven to 350 degrees. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together. In a smaller bowl, whisk the egg, sour cream, melted butter and vanilla together. Pour into the dry ingredients and stir with a spoon. Spray a quiche pan or pie dish with non stick cooking spray. Pour the batter into the prepared pan. In a small bowl, toss the raspberries and brown sugar together. Spread over the top of the batter. Bake for 25-27 minutes, until golden brown. Let cool fully before adding icing (1/4 c. powdered sugar, 1 1/2 tsp. 1% milk, 1/2 tsp. vanilla). (Makes 6 slices, 5 WW points per slice.)

Mocha Chocolate Chip Cookies

Ingredients:

3 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. brown sugar
1 c. Splenda
1 stick butter (Fleischmann's, light)
1 c. applesauce
1/2 c. Egg Beaters
1 tsp. vanilla
3/4 c. cocoa powder
1 tsp. coffee extract
1 1/2 c. mini chocolate chips

Preheat oven to 350 degrees. Beat the sugars and butter together with an electric mixer until smooth. Add the applesauce, Egg Beaters, vanilla and coffee extract, and beat until well blended. Gradually add in the flour, baking soda and salt until just blended. Add the cocoa powder and mix until no lumps are left. Stir in the mini chocolate chips. Spray a baking sheet with cooking spray. Drop the batter by rounded teaspoons onto the baking sheet (they do not spread so they can be close together). Bake for 12-14 minutes. Cool one minute on the cookie sheet, then transfer to a wire rack to cool completely. (Makes roughly 70 cookies, 2 WW points per cookie.)

Coffee Pecan Fancies

Ingredients:
1 stick butter
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp. vanilla
2 Tbs. instant coffee
1 egg
1 c. flour
1/4 tsp. salt
1/2 c. finely chopped pecans

Preheat oven to 350 degrees. Cream the butter and sugars together. Add the vanilla, coffee and egg. Slowly add the dry ingredients until well combined. Chill in the refrigerator for at least an hour. Drop on ungreased cookie sheets by teaspoon or teaspoon and a half. Bake for 10 minutes. Remove immediately from the pans, and cool on wire racks.