Cooking With Coffee

Some of the most delicious desserts include coffee in their ingredient list. Here are a few recipes that make my point. You can find more coffee recipes at cooking websites such as Epicurious or at Suite101's own Scrumptious Recipes site.

TOFFEE ICE CREAM TOPPING

1/3 cup water

3 teaspoons instant espresso powder

1 1/2 cups sugar

3/4 cup whipping cream

chocolate-covered English toffee bars, coarsely chopped;

Stir 2 tablespoons water and espresso powder in small bowl until espresso powder dissolves. Combine 1/3 cup water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until syrup turns deep yellow, about 7 minutes. Remove from heat. Add cream and espresso mixture (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve, about 2 minutes. Cool sauce to thicken, about 15 minutes. Top your ice cream with sauce and toffee, dividing equally.

COFFEE CHOCOLATE CHEESECAKE

Make The Crust With:

Box of chocolate wafer cookies, crushed; 2 tablespoons sugar; 2 teaspoons instant espresso powder or instant coffee powder; 3 ounces semisweet chocolate, chopped; 6 tablespoons unsalted butter, melted, hot;

Blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Make The Filling With:

4 8-ounce packages cream cheese, room temperature; 1 1/4 cups sugar; 1/4 cup coffee liqueur; 3 tablespoons instant espresso powder; 1 tablespoon vanilla extract; 4 large eggs; 6 ounces semisweet chocolate, chopped;

Dissolve the espresso powder into the liqueur. Mix in vanilla. Add to cheese and sugar mixture and beat until smooth. Add eggs 1 at a time and beat. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in one bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes.

Top The Cake With:

1 1/4 cups sour cream; 3 tablespoons sugar; 2 teaspoons instant espresso powder or instant coffee powder;

Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run a small sharp knife around crust sides. Cool completely and cover and chill overnight.

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