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Perk Up Your Desserts

  • Feb 08, 2016

There’s nothing like a warm slice of cinnamon loaf cake with freshly brewed coffee in the morning—except perhaps a fresh-from-the-oven blueberry muffin with a steaming cup of espresso. Now you can have your cake (or muffin), eat it too, and get your java fix all at once. Here are some ideas for baking with coffee and/or espresso.

You know how you’re continually tossing out that leftover coffee at the bottom of the pot? Instead, incorporate it into your baking recipes. You can sub out coffee for water in any recipe that calls for the latter. If you’re feeling particularly daring, substitute coffee for milk.

Another approach is to use your leftover coffee granules. Put a small bit of those grounds in banana bread, muffins or scones. The rich taste of coffee also pairs nicely with anything and everything chocolate, including brownies, bar cookies and chocolate cupcakes. The silver lining of all this sugary sweetness is that coffee is loaded with antioxidants, and in moderation it provides a plethora of health benefits. It can lower your risk of diabetes, boost metabolism, protect your heart, and much more.

There are also benefits to drinking espresso in moderation, and espresso can give your baked goods the same unexpected kick as coffee does. It too pairs nicely with chocolate, and it can add moisture. You can use espresso grounds or the more traditional espresso powder. Espresso is a bit richer than coffee, so keep this in mind as you begin experimenting. Whether you opt for coffee or espresso, you’ll be adding an irresistible twist!

Photo credit to www.frukmagazine.com

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