Category Archives: Coffee

Dark Chocolate Coconut Mocha Donuts

This is what a happy morning looks like in my house.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze
Last weekend I woke up to a quiet house and a clear schedule. I poured myself a cup of coffee and got to work.
I love baking. I know some people don’t enjoy the measuring or the mess that comes with proper baking, especially proper gluten free baking. But I adore it, something about the pouring, measuring, and mixing is totally therapeutic to me.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze

This particular morning I was ready to try my hand at donuts. I had written out a couple different flavor combinations and had finally decided on “Cherry Cheesecake.” My thought was to bake fresh cherries into the donuts, do a cream cheese glaze and drizzle crushed (gluten free) graham crackers over the top. Sounds fantastic right? Well I opened up the fridge to start getting out ingredients and a bag of unopened coconut fell out of the fridge. That was all it took. A quick glance of coconut and the smell of coffee already lingering around my kitchen and just like that “poof!” I didn’t want cherry donuts. I wanted Coconut Mocha Donuts. I didn’t just want them. I HAD to have them.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze

I scrapped my plans, turned to a different page in my notebook and started scribbling. Pretty soon cocoa powder was flying around the kitchen and through the cloud of flour and sugar in the kitchen these little beauties started to form. The donuts are filled with rich dark chocolate cocoa powder and espresso powder to make perfect, soft donuts. They are then dunked in a dark chocolate glaze laced with coconut extract and then dunked in toasted coconut.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze

Heaven folks. This is heaven.

Dark Chocolate Coconut Mocha Donuts

To be totally honest with you, I do not have a big sweet tooth in the mornings. I will almost always pick savory over sweet when it comes to breakfast, however these little beauties have totally changed me.

Bring on the chocolate!

Dark Chocolate Coconut Mocha Donuts

5.0 from 2 reviews
Coconut Mocha Donuts
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Donut Ingredients
  • 1 cup AP Flour or Bisquick (I used GF Bisquick)
  • ¼ cup dark chocolate cocoa powder (I used Hershey's Special Dark)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup brown sugar
  • ½ cup milk
  • ½ cup sour cream
  • 1 egg, beaten
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon instant coffee powder (I used one to go packet)
  • 2 tablespoons hot water
  • Glaze Ingredients
  • 1¼ cup powdered sugar
  • 3 tablespoons dark chocolate cocoa powder
  • 3 tablespoons milk
  • 2 teaspoons coconut extract
  • ½ cup coconut for toasting
Instructions
  1. Preheat oven to 325
  2. In a large mixing bowl combine flour, cocoa powder, baking powder, salt, and sugar until thoroughly combined.
  3. Add milk, sour cream, and beaten egg.
  4. In a small bowl or cup combine the hot water with the instant coffee powder until dissolved. Pour coffee into donut batter and mix well.
  5. Spray donut pan with cooking oil and spoon batter into donut molds.
  6. Bake donuts 12 minutes, carefully remove from pan and let cool on a wire rack.
  7. While donuts are cooling combine the powdered sugar, cocoa powder, milk, and coconut extract until a thick glaze forms.
  8. Turn the broiler on your oven to low. Pour shredded coconut into a single layer on a baking sheet. Toast coconut until lightly brown, this will take about one minute. Watch closely so it does not burn.
  9. Dunk cooled donuts in chocolate glaze and then dip in toasted coconut.
  10. *Note: There is enough glaze to double dunk your donuts or to completely coat with glaze. Donuts will need to be stored in the fridge.

For more Coconut Mocha creations try my Blended Coconut Mocha and my Coconut Mocha Snack Mix!

Adapted from Joy the Baker

Blended Coconut Mocha

Blended Coconut Mocha

Growing up my family was split into two teams.

Team Mom, Team Dad, Team Brown eyes, Team Blue eyes, Team gimme-all-the-coconut, Team I-will-die-if-I-eat-one-shred-of-coconut. As I sit here writing this, sipping a Coconut Mocha can you guess which team I am on?

Yep, team leader for the brown eyed, coconut lovers right here. My blue eyed, I-prefer-a-coke-float counterparts are rolling their eyes.

Whatever. More for me :)

I have shared my love for the combination of coconut, coffee, and rich dark chocolate before when I shared the Coconut Mocha Snack Mix. That was earlier in the year when it was too darn cold to be walking around drinking icy drinks. Lucky for us, summer is in full swing which means it is all but required to make this ice cold chocolaty drink to bring in the new season.

Just in case you have never had it this is a knock off of Starbucks Coconut Mocha Frappuccino. I tried this drink for the first time years and years ago in Hawaii, and fell head over heels in love. Since then they have occasionally brought it back during the summer. The last couple years I have eagerly waited for summer to come around to see if they would bring back my beloved drink, but no such luck.

Blended Coconut Mocha

That is why I had to come up with my own version, which has probably saved me a ton of money and calories, so I should probably be grateful. I like to keep things simple so no crazy ingredients here, just coffee, milk, coconut extract, vanilla syrup and some chocolate. But the key is to add some toasted shredded coconut to the top. So. Good.

You can use this recipe as a base and adjust to your preferences. Want more chocolate? Do it! Want more coconut? By all means, go for it! One thing is for sure, you have to give this one a try. It is the best way to beat the heat!

5.0 from 2 reviews
Blended Coconut Mocha
Recipe type: Drink
Prep time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 cup cold coffee
  • ¼ cup milk or fat free half and half
  • 1 tablespoon vanilla syrup
  • 5-7 ice cubes
  • 1 teaspoon cocoa powder*
  • ½ teaspoon coconut extract
  • ⅛ cup shredded coconut for toasting
Instructions
  1. Heat your broiler to low and place the coconut in a oven proof dish, let it sit under the broiler 30 seconds to one minute or until golden brown. Let the toasted coconut cool.
  2. Combine cold coffee, milk, vanilla syrup, cocoa powder and coconut extract in a blender. Add ice cubes and blend approximately 40 seconds until ice cubes are totally crushed.
  3. This makes one large drink or two small drinks as pictured.
  4. *For a sweeter more chocolaty version use a tablespoon of chocolate syrup in place of the cocoa powder.

I used the cold brew method for the coffee, you can find that here.

Simple Iced Coffee

Today we are talking coffee.

Simple Iced Coffee
I find people fall into three distinct categories when it comes to a cup of Jo. They love it, hate it, or load it with sugar, chocolate, and various syrups and whipped creams until it no longer actually tastes like coffee.

Which one are you? I fall firmly into the first category. I go to bed at night looking forward to my piping hot cup of heaven every morning. I used to use fabulous sweet creamers, especially those fancy seasonal ones, but over time I have become a purist and drink it black or with just a smidgen of cream. I told you I take my coffee seriously.

Every year I run into the same predicament, I live in the South where summers are knock your socks off hot and humid. There is no way you can gulp down a regular cup of coffee when it is 100+ outside. There is just no way. So, I had to perfect my version of iced coffee. Of course, you can just brew coffee and let it cool, but it was never strong enough for me. So I opted for the cold brew method. You have probably seen this before, the concept is simple, just pour 12 ounces of coffee grounds into a large pitcher, cover with one gallon of water, let it sit overnight then strain. Voila! Perfect, bold cold coffee!

Iced Coffee

I let my coffee sit overnight or about 8-10 hours. This gives you a medium boldness. What I mean by that is it is similar to the strength you would find at Starbucks. If that is too dark for you just adjust your time to around 6 hours. If that isn’t dark enough just let it sit longer.

Iced Coffee

So a couple tips:
-Quality of coffee matters, choose at least a medium roast. But remember, the bolder the better!
-Flavored Coffees work really well. I like the hint of chocolate or cinnamon from some of the flavored coffees. They normally aren’t strong enough to over power your drink. They just add a little something extra. My favorite is the Iced Mocha Coffee from Archer Farms at Target.
-Stir it around for a minute or so as soon as you mix it to make sure the coffee grounds are completely saturated.
-When you strain the mixture use cheese cloth and a wire mesh strainer. I triple layer my cheese cloth.
-I normally strain my mixture twice, but when in doubt do it again. Nobody wants coffee grounds in the bottom of your cup!

Iced Coffee

Holy Moses, I told you this was simple but I am making it sound so complicated! :)

The great thing about this method is it gives you a whole pitcher of ready to go iced coffee which makes grab and go mornings so easy. I generally use 6-8 ounces of iced coffee, 1 tablespoon vanilla syrup, 3 tablespoons fat free half and half to make my iced coffee, but you can definitely adjust that based on your own preferences.

Simple Iced Coffee

Iced Coffee
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 gallon of water
  • 12 ounce package of ground coffee
Instructions
  1. Combine coffee and water in a large pitcher, stir coffee several times to make sure all grounds are completely saturated. Cover and place in the fridge overnight.
  2. Using a mesh strainer and a triple layered cheese cloth strain the coffee into a clean pitcher. If needed pour the coffee through the strainer twice, to ensure all of the grounds have been removed from the coffee.
  3. Discard cheesecloth and the coffee grounds.
  4. Enjoy!

 

 

Adapted from The Pioneer Woman’s Perfect Iced Coffee

Mocha Granola

Obsessed.
That is the only way I can describe how we feel about this granola. Actually obsessed may even be a bit of an understatement considering we have made four…yes, FOUR batches of this granola in a week.

Mocha Granola

This beautiful mistake of a recipe happened because I was just piddling in the kitchen and avoiding going to the grocery. I had a small package of chocolate pudding mix so I decided to apply the same concept that I used for the Toasted Coconut Granola. I mixed everything up and tasted it. Yep…chocolate pudding covered oats. Well that wasn’t exactly what I was going for so I kept adding in ingredients until I ended up with a bolder flavor. I baked the oats for about 20 minutes until I had perfect crunchy granola. I could have stopped there, but I really wanted to tweak this until I had phenomenal granola on my hands, not just mediocre chocolate pudding covered oats.

So, three tries later here we are. I present to you Perfect Mocha Granola. Gluten free old fashioned oats, honey, coconut oil, special dark chocolate cocoa powder, instant espresso powder and semi sweet chocolate chips come together to to make the tastiest, boldest granola you have ever had. The final version of this recipe leaves out the pudding mix completely, just pure cocoa powder make this rich chocolate flavor!

Mocha Granola

We have been eating this straight out of the jar, but it is great in a big bowl of ice cold milk as a jazzed up cereal, or sprinkle some over vanilla yogurt and top with some toasted coconut for an out of this world healthy snack.

So what are you waiting for? You have to try this!

Mocha Granola
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • 2½ cups Old Fashioned Oats
  • ½ cup coconut oil
  • ½ cup honey
  • 3 tablespoons special dark chocolate cocoa powder*
  • 1 packet instant espresso powder (1 tablespoon)
  • ¼ cup mini semi sweet chocolate chips
  • *This is not very good with regular unsweetened cocoa powder. I strongly urge you to use the Hershey's Special Dark Chocolate cocoa powder. That isn't an advertisement, it is just better in this particular recipe :)
Instructions
  1. Preheat oven to 350
  2. Combine coconut oil and honey in a medium size mixing bowl. Microwave 45 seconds or until coconut oil is melted. Add cocoa powder and espresso powder, stir mixture until well dissolved.
  3. Add oats and stir mixture until all oats are completely covered in the chocolate coffee mixture.
  4. Grab a large baking sheet, line with foil and spray with cooking spray.
  5. Spread oats mixture thinly and evenly across the baking sheet.
  6. Bake 10 minutes, stir mixture, bake 10 more minutes.
  7. Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle half of the chocolate chips over the granola mixture (it will melt onto the granola and make these fantastic clusters) when the granola is completely cool add the rest of the chocolate chips.
  8. Store in an air tight container

As always, I made this dish using gluten free ingredients. I use Bob’s Red Mill Gluten Free Oats. 

Dark Chocolate Espresso Bread

The mind is a powerful thing.

We tell this funny story in my family about my Mom and her memory.

It isn’t so good.

A couple years ago Mr. Maebell thought he left his Ipod in my Mom’s car. We mentioned it to her and she made all of these faces and said all of these things like “um…yeah”…”hmmm…I do remember that.” Eventually she went from kind of sort of remembering it to “Oh, yes. I saw it. I actually used it. I remember walking around listening to it!”

Mr. Maebell found it a few months later in his backpack.

Had Mom ever had it? Nope. But she was pretty darn sure she had!

The mind is a powerful thing.

Dark Chocolate Espresso Bread

So when I am craving something sweet, like cupcakes or brownies I make it in bread form instead. The reason? I can say oh I will just have a slice of bread for a snack, or I have hardly had anything at all today, just a couple pieces of bread. Now mind you, my bread is topped with chocolate chips and if you put it in a muffin tin they would then be called cupcakes, but to me it is bread all the same.

That is how this Dark Chocolate Espresso Bread came to be. I was craving “bread”, you know the kind with lots of coffee and chocolate in it, and this fit the bill perfectly. It is a super easy, one bowl and done kind of snack. You will love it!

Dark Chocolate Espresso Bread

 

Ingredients:

  • 1 1/2 cup of AP flour (I use GF Pantry)
  • 1 cup old fashioned oats
  • 1/4 cup dark chocolate cocoa powder
  • 1 package of dry pudding (I used vanilla)
  • 1/2 brown sugar
  • 1/2 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup strongly brewed coffee
  • 1 cup milk
  • 2 eggs, beaten
  • 1/2 cup chocolate chips, divided

Directions:

  1. Preheat oven to 350
  2. Combine the first seven ingredients (your dry ingredients) in a large bowl and mix well.
  3. Add in butter, coffee, milk, and eggs, mixture will be pretty thick.
  4. Fold in 1/4 cup of the chocolate chips.
  5. Pour into a greased loaf pan.
  6. Top with remaining chocolate chips.
  7. Bake 1 hour. I would suggest keeping an eye on it around the 45 minute mark, as all ovens cook slightly different.

As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour and Bob’s Red Mill Gluten Free Oats. 

Coconut Mocha Snack Mix

I am a complete and total coffee addict.

Really, I am. It is so significant that when Mr. Maebell and I go on trips we seriously question whether or not we should pack our Keurig. Our coffee is on a scheduled delivery system from Amazon, which we buy in bulk. And just in case I haven’t driven the point home enough, we have a broken coffee cup we absolutely cannot part with because the it is the perfect size, and you can measure the perfect coffee to creamer ratio in it.

Coconut Mocha Snack Mix

Caffeine intake is absolutely nothing to kid around with in this house.

While I can be held responsible for getting Mr. Maebell hooked on the stuff, there is one drink that did me in and turned me to the dark side.

Starbucks’ Coconut Mocha Frappuccino.

I was just a kid the first time I had this, probably thirteen or so (Um why was a thirteen year old drinking  coffee? I have no idea.) I was completely in love with the dark chocolate, the bitter coffee, the strong taste of coconut all mixed together and topped with a ginormous serving of creamy whipped cream. It is summertime in a cup. The flavor combo has stuck with me ever since. So, while looking at the back of a box of Chocolate Chex I saw one recipe for a Mocha Chex mix, and another for a Coconut Macaroon Chex mix. Obviously, I had to mix the two. The end product is awfully close to my beloved Coconut Mocha Frap flavor. It is packed with Chocolate Chex, pecans, coconut toasted almonds, chocolate, coffee, and of course, coconut. This is a great snack to give you a quick pick me up.

Coconut Mocha Snack Mix

Ingredients:

  •  6 cups Chocolate Chex
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/4 cup cocoa powder
  • 1/4 cup sweetened condensed milk (I used fat free)
  • 1 tablespoon of instant coffee powder*
  • 1 cup shredded coconut
  • 1/4 cup coconut toasted almonds (regular almonds would work too)
  • 1/4 cup pecans
  • 1/3 cup chocolate chips, melted for drizzling

Directions:

Place cereal in a large mixing bowl and set aside

In another bowl add the butter, honey, and condensed milk and microwave 20 seconds at a time, stirring in between, until it is smooth. Add in cocoa powder, and instant coffee. Microwave again if needed until mixture is smooth.

Pour chocolate coffee mixture over cereal and lightly stir, add in almonds and pecans and continue to stir until mixture is coated.

Spread mixture onto a large sheet of wax paper

Sprinkle snack mix with coconut, and drizzle with melted chocolate chip. (I just microwave the chocolate chips 15-20 seconds at a time until melted, stir until smooth)

Let mixture sit until it has cooled and store in an air tight container.

*For a milder coffee flavor you can half this amount.

Adapted from Chex.com