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Mountain Boys Coffee
BEST OF THE
WEBCoffee Cookbook
Introduction
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Continuing the JourneyWhen Mountain Boys Coffee began, we had one sole purpose: to find the best quality coffee. The long and often arduous journey lead our company to where we are today. The highest quality was and remains our mission, but our focus, as seen in our name, has always been our pride in where we’ve come from - West Virginia, these mountains, our home.
This recipe book that you now have before you is the documentation of yet another of our journeys. In compiling it, we’ve searched long and hard to bring you the best coffee recipes we could find. The recipes, while not our own, have all the elements we were looking for - access to quality ingredients, easy to follow instructions, and, at its core, the ability to accentuate our fresh quality coffee products. This is the result of what we’ve found.
Now, it’s your turn to explore. Take a few minutes to scan this book’s contents. Try your hand at creating some of the foods. Then, tell us what you think. Share your thoughts, comments and photos on our social media pages. Use the hashtag #mbcooking when you post. If you come across a recipe you’d like to share that uses coffee as an ingredient, be sure to share it with us. We may use it on our site or social media, or even in a future e-book.
Be sure to explore the sites from which we’ve drawn these recipes. The links to each site can be found at the bottom of the page.
As we continue our journeys, we hope you’ll continue to explore with us. You can find our products on our website, http://www.MountainBoysCoffeeCo.com. We hope to hear from you soon. Happy journeys!
Loren JordanOwner, Mountain Boys Coffee
Email: [email protected]
Phone: (304) 400-7052
E-book design by
Contents
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Breakfast RecipesMini Mocha Chip Pancakes ................................................. 5
Coffee & Cranberry Breakfast Biscotti ............................ 6
Cinnamon Toast Crunch Coffee Cake Bites .................... 7
Lunch RecipesCoffee Onion Jam ................................................................ 9
Pork Tenderloin with Costa Rican Coffee Glaze ........... 10
Apricot-Espresso Glazed Roast Pork Loin ..................... 11
Coffee-Braised Pot Roast with Caramelized Onions .... 13
Dinner Recipes
Chicken-Fried Turkey Cutlets with Redeye Gravy ......... 14
Flank Steak with Coffee-Peppercorn Marinade .............. 15
Smoky Black Bean Soup ....................................................... 16
Southern Pasta Salad with Black-Eyed Peas ..................... 17
Dessert RecipesFrozen Mudslide Drink (Adult Milkshake) ...................... 19
Tiramisu Cupcakes ............................................................... 20
Hazelnut Coffee Cupcakes ................................................. 21
Vegan RecipesChocolate Espresso Cake .................................................. 23
Vegan Chocolate Frosting, Mocha Style .......................... 24
Homemade Kahlua .............................................................. 25
Gluten Free RecipesCoffee Biscuits ...................................................................... 27
Chocolate Chip Espresso Cookies .................................. 28
Cappuccino Brownies ......................................................... 29
Sugar Free RecipesSmoked Brisket with Coffee .............................................. 31
Roast Beef .............................................................................. 32
Porcini Coffee Sauce ............................................................ 33
Cold-Brew Coffee ................................................................. 33
Breakfast Recipes
Mini Mocha Chip PancakesINGREDIENTS
2 cups whole wheat pastry flour
2 tsps baking powder
1 tbsp Mounatin Boys Chocolate X Coffee
1 tsp salt
2 eggs (well beaten)
2 cups milk
2 tbsps canola oil
1 tsp vanilla
1 tsp cinnamon
1/2 cup chocolate chips
PREPERATION
Stir together the dry ingredients. Add eggs, milk, vanilla and oil. Stir until dry ingredients are moistened.
Breakfast Recipes
Originial Recipe: http://www.yummly.com/recipe/Mini-mocha-chip-pancakes-333812?columns=4&position=11%2F61
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Cook on preheated pan until bubbles form and edges start to dry. Flip and cook until lightly browned.
Using a tablespoon measure, spoon batter onto griddle or skillet heated to medium heat. Sprinkle chocolate chips into each round of batter.
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DID YOU KNOW?Mountain Boys coffee is air-roasted. This is quite unique, considering only 1% of the world’s entire supply of coffee is air roasted! In the air roasting process, the coffee beans are roasted on a bed of air, not beat around in a large drum like traditional roasting processes call for. This process allows each bean to be roasted to perfection, bringing out the bean’s best qualities. As a result, you are left with a very unique - and dare we say best possible - flavor.
Coffee & Cranberry Breakfast Biscotti
2 large eggs
2 tbsps Mountain Boys Cafe Blend coffee, brewed
1 tsp vanilla extract
2 cups all-purpose flour
11/2 tsps baking powder
1/4 tsp salt
1/2 cup butter (softened)
3/4 cup granulated sugar
11/2 cups dried cranberries
Heat the oven to 325 F and lightly grease and flour a large baking
Stir the eggs, instant coffee and vanilla in a small bowl until well blended, set aside.
Mix the flour, baking powder and salt in a medium bowl, set aside.
Beat the butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.
Beat in the egg mixture.
Gradually add the flour mixture, beating well after each addition. Stir in the cranberries.
Divide the dough into 2 equal portions. On a lightly floured surface, shape the dough into 2 logs, each 14 inches long, 1 1/2 inches wide and 1 inch thick.
Place the logs 2 inches apart on the baking sheet. Bake for 25 minutes or until lightly browned.
Set the baking sheet on a wire rack to cool for 10 minutes. Remove the logs and place on a cutting board.
Using a serrated knife, cut each log diagonally into 3/4 inch slices. Place the slices upright and 1/2 inch apart on the baking sheet. Bake for 10 minutes or until slightly dry.
Remove the biscotti from the baking sheet. Cool completely on the wire rack.
Breakfast Recipes
INGREDIENTS PREPERATION
Originial Recipe: http://www.yummly.com/recipe/Coffee-_-Cranberry-Breakfast-Biscotti-Recipezaar?columns=4&position=12%2F61
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DID YOU KNOW?All types of coffee come from the same plant. Soil, water, sunshine and other environmental stimuli all change the flavor a bit. Mountain Boys puts these flavors together and have come up with 22 excellent blends - and we’re developing more through out this journey!
Cinnamon Toast Crunch Coffee Cake Bites
1/2 cup Cinnamon Toast Crunch Cereal (finely crushed)
1/4 cup chopped walnuts (finely)
4 tbsps unsalted butter (cold)
11/2 cups all-purpose flour
11/2 tsps cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 eggs (room temperature)
1/2 cup sour cream
1/2 cup greek yogurt
1 tsp vanilla extract
11/2 cups powdered sugar (sifted)
2 tbsps milk
11/2 tsps vanilla extract
Preheat oven to 350°F
For the streusel: In a small mixing bowl toss together the cereal and walnuts. Add cold butter and cut into mixture until a fine crumble forms. Set aside.
For the cake: Sift together flour, cinnamon, baking soda, and salt into a mixing bowl and set aside.
Place softened butter and sugar into a medium mixing bowl and cream together with a hand mixer (on me-dium speed). Scrape down sides of bowl and add eggs, one at a time. Add sour cream, yogurt and vanilla and mix together.
Add flour mixture to butter mixture and mix until fully incorporated.
Lightly grease a mini muffin pan. Scoop batter into a pip-ing bag or large Ziploc bag and fill each muffin hole a third high with the batter and top with a sprinkle of streusel. Pipe more batter over the streusel until about 3/4 full.
Bake in the oven for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the bites.
When cool enough to handle, carefully remove each bite from the muffin tin and place upside down onto a cooling rack. Allow bites to cool completely.
Place powdered sugar into a small bowl and add milk, coffee and vanilla. Gently stir with a fork until smooth.
Pour about 1 teaspoon of the glaze over each bite and top with bits of cereal. Serve.
Breakfast Recipes
INGREDIENTS
PREPERATION
Original Recipe: http://www.yummly.com/recipe/Cinnamon-toast-crunch-coffee-cake-bites-334444?columns=4&position=59%2F61
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1 tbsp Mountain Boys Cinnamon Bun Blend Coffee
Lunch Recipes
Coffee-Onion Jam
3 large yellow onions, thinly sliced
6 tablespoons oil
1/2 cup hot Mountain Boys Mountain Mama blend coffee
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook onions in hot oil in a large skillet over medium-high heat, stirring often.
Original Recipe: http://www.myrecipes.com/recipe/coffee-onion-jam-10000001056985/
Lunch Recipes
INGREDIENTS PREPERATION
Stir in coffee and remaining ingredients, and cook, stirring occasionally,
Cook 5 to 10 more minutes or until liquid has evaporated.
Cook 15 to 20 minutes or until onions are caramel colored.
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All coffee beans - including those used in Mountain Boys blends - are grown near the equator, from the Tropic of Cancer to Tropic of Capri-corn. This leaves only a 1,000 mile limit for our beans to be grown to perfection. Think about that while you’re sip slowly.
DID YOU KNOW?
Pork Tenderloin with Costa Rican Coffee Glaze
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
1 tablespoon of olive oil
1 serrano chile, chopped
1 1/2 tablespoons molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon Mountain Boys Sumatra Blend coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon butter or stick margarine, softened
1/2 teaspoon salt
2 pounds pork tenderloin
Cooking spray
Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses.
Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.
Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.
Lunch Recipes
Original Recipe :http://www.myrecipes.com/recipe/pork-tenderloin-with-costa-rican-coffee-glaze-10000000223403/
INGREDIENTS
Remove from heat; carefully stir in rum. Cook mix-ture 2 minutes. Stir in brewed coffee, ground cof-fee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.
PREPERATION
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Apricot-Espresso Glazed Roast Pork Loin
1 3-pound boneless pork loin, trimmed
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup apricot preserves
2 tablespoons Dijon mustard
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon ground cloves
1/2 cup reduced-sodium chicken broth
Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
Tie kitchen string around pork in two or three places so it doesn’t flatten while roasting. Rub oil, salt and pepper all over the pork. Place the pork in the prepared pan.
Roast pork, turning once, for 30 minutes.
Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic and cloves in a small sauce-pan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140°F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.
Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.
Lunch Recipes
Original Recipe: http://www.eatingwell.com/recipes/espresso_pork_loin.html
INGREDIENTS PREPERATION
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2 tablespoons Mountain Boys PAPS Espresso blend coffee
Dinner Recipes
Coffee-Braised Pot Roast with Caramelized Onions
1 4-pound beef chuck roast, trimmed of fat
1/2 teaspoon salt, or to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 Tbs cornstarch mixed with 2 Tbs water
Preheat oven to 300°F.
Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisk-ing, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Dinner Recipes
INGREDIENTS PREPERATION
Originial Recipe: http://www.eatingwell.com/recipes/coffee_braised_pot_roast_with_caramelized_onions.html
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Chicken-Fried Turkey Cutlets with Redeye Gravy
1/4 cup all-purpose flour
3/4 teaspoon poultry seasoning or 1/4 teaspoon each dried thyme, sage and marjoram
1/8 teaspoon cayenne pepper
1 large egg
1 large egg white
1 tablespoon water
1 1/2 cups fresh whole-wheat breadcrumbs
4 turkey breast cutlets (1-1 1/4 pounds)
2 tablespoons canola oil, divided
1 slice bacon, chopped
3/4 cup reduced-sodium chicken broth or vegetable broth
1/2 cup Mountain Boys Foggy Mountain blend coffee
1/2 teaspoon sugar
Preheat oven to 200°F. Place a baking sheet in the oven.
Combine flour, poultry seasoning (or thyme, sage and marjo-ram) and cayenne in a shallow bowl; reserve 1 tablespoon of the mixture in a small bowl. Whisk egg, white and water in an-other shallow bowl. Place breadcrumbs in a third shallow bowl.
One at a time, dredge the turkey cutlets first in the seasoned flour, shaking off the excess, then dip in the egg mixture to coat. Coat on both sides with breadcrumbs, pressing to help the crumbs stick.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add half the cutlets and cook, turn-ing once, until golden brown on the outside and cooked through, 2 to 4 minutes per side. Remove the pan from the heat and trans-fer the cutlets to the baking sheet in the oven. Return the pan to medium heat and repeat with the remaining oil and cutlets.
Add bacon to the pan and cook, stirring, until browned and crisp, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon seasoned flour and cook, stirring, 1 minute more. Stir in broth, coffee and sugar and cook, stirring, until thickened, 2 to 4 minutes more. Serve the cutlets with the gravy.
Dinner Recipes
INGREDIENTS PREPERATION
Original Recipe: http://www.eatingwell.com/recipes/turkey_cutlets_redeye_gravy.html
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Flank Steak with Coffee-Peppercorn Marinade
3 tablespoons Mountain Boys Hunters Blend coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refriger-ate for at least 1 hour or up to 8 hours.
Heat grill to high.
Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
Dinner Recipes
INGREDIENTS PREPERATION
Sourced from: http://www.eatingwell.com/recipes/flank_steak_with_coffee_peppercorn_marinade.html
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One theory (or legend) says that coffee was discovered by an Ethopian goat herder. According to legend, the goat herder awoke during the night to discover his goats acting somewhat strange. In spite of the darkness, they appeared hyper and overstimulated, kicking and jumping to and fro. The next day, it is said, the goat herder found an unknown plant that appeared to have on it some kind of berry. The herder took some himself. He began dancing late into the night with his goats. A monk from a nearby monestary came by, and observed the herder in his seemingly strange trance. The herder told the monk of the strange berry and its powers. Soon, word got out - and an addiction began. While Mountain Boys doesn’t have a goat blend, we do have one for hunters. But herders - or any other tradesmen - would enjoy it just the same, we are certain.
DID YOU KNOW?
Smoky Black Bean Soup
1 pound dried black beans (2 cups)
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped, 1/3 cup reserved for garnish
1 red bell pepper, finely chopped
2 large stalks celery, chopped
1 jalapeño pepper, seeded and finely chopped
3 large cloves garlic, minced
1 tablespoon ground cumin
4 cups water
2 cups Mountain Boys Moonshine Mash blend coffee
1 ham hock (optional)
1 bay leaf
1 teaspoon salt, plus more if needed
6 tablespoons reduced-fat sour cream or plain Greek yogurt for garnish
Chopped fresh cilantro for garnish
Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. (Or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil; simmer 2 minutes. Remove from the heat and let stand, covered, for 1 hour.) Drain.
Heat oil in a soup pot or Dutch oven over medium-high heat. Add all but 1/3 cup of the onions, bell pepper, celery, jalapeño and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock (if using) and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, 1 1/4 to 1 1/2 hours. If using, remove the ham hock and set it aside to cool; remove the bay leaf. Stir in salt.
Puree about half of the soup in a blender or food processor un-til fairly smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot and heat through. If desired, cut meat off the ham hock, trim away any fat and chop the meat into small pieces; stir back into the soup.
Serve the soup garnished with the reserved chopped onion, a dollop of sour cream (or yogurt) and cilantro, if desired.
Dinner Recipes
INGREDIENTS PREPERATION
Original Recipe: http://www.eatingwell.com/recipes/smoky_black_bean_soup.html
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Southern Pasta Salad with Black-Eyed Peas
1 cup sun-dried tomatoes (not packed in oil)
8 ounces small elbows or other small pasta shape
8 ounces Swiss chard (not the red variety), washed and cut crosswise into thin strips
8 ounces smoked turkey, chopped
2 14-ounce cans black-eyed peas, drained and rinsed
1/2 cup chopped sweet onions, such as Vidalia
1/4 cup Mountain Boys Black Bear blend coffee
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
2 tablespoons cider vinegar
1 1/2 teaspoons molasses
1 teaspoon Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt & freshly ground pepper to taste
Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.
Cook pasta in a large saucepan of boiling salted water until al dente, about 5 minutes; add chard during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add turkey, black-eyed peas, onions and the reserved tomatoes.
Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined
Dinner Recipes
INGREDIENTS
Original Recipe: http://www.eatingwell.com/recipes/southern_pasta_salad_with_black_eyed_peas.html
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PREPERATION
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Black Bears can kill you. Coffee, probably not. It would take drinking 80 to 100 cups of coffee - real fast and all at once - in order to kill you. (This is not recommended. Do not do this.) So, the likelyhood of being killed by Mountain Boys Black Bear blend is slim to none. Being killed by a real Black Bear - well, that could be possible if you get too close.
DID YOU KNOW?
Dessert Recipes
Frozen Mudslide Drink (Adult Milkshake)
4 oz vodka
4 oz Kahlua (see recipe page 23)
4 oz Bailey’s Irish Cream
2 pints (32 oz) vanilla ice cream
4 tablespoons of Mountain Boys Chocolate Raspberry blend coffee
Whipped cream for garnish
Chocolate syrup for garnish
Blend all ingredients.
Garnish with some combination of chocolate shavings, whipped cream, and chocolate syrup (or anything else you want to throw on there).
Drink immediately.
Dessert Recipes
Original Recipe: http://www.cupcakeproject.com/2009/12/frozen-mudslide-drink-adult-milkshake.html
INGREDIENTS PREPERATION
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Several studies have touted the benefits of chocolate and berries. Likewise, coffee has several health benefits. Coffee drinkers have a decreased chance of developing alzheimer’s and dementia. Coffee also helps reduce cardiovasular disease and type-2 diabetes. Coffee contains important antioxidants. One to two cups a day can boost your health. Mountain Boys combined coffee, raspberries and chocolate in our - you guessed it - Chocolate Raspberry blend. While there’s no official study on our blend to prove it, we like to think the combination of all these naturally healthy foods creates a wunder drink. Well, that’s what we’ll keep telling ourselves.
DID YOU KNOW?
Tiramisu Cupcakes
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1 cup Mountain Boys Mountain Mama blend coffee
2 tablespoons rum
ladyfingers in cupcake wrappers
1 tablespoon unsweetened cocoa powder
A small amount of dark chocolate for chocolate curls (optional)
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
Boil gently for 1 minute, remove from heat, and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
Remove from refrigerator and whisk in mascarpone until smooth. Set aside.
In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
In a small bowl, combine coffee and rum.
Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each ladyfinger. Add it a little at a time and wait for it to absorb into the ladyfingers before adding more. When it stops absorbing, stop adding more.
Spread the mascarpone mixture over the soaked ladyfin-gers. Pipe or spread the whipped cream over the mas-carpone. Sprinkle with cocoa powder.
Optionally, top with chocolate curls. Make the chocolate curls using a vegetable peeler on a piece of chocolate. It works best if the chocolate is slightly warm, but not melty.
Sprinkle with cocoa powder.
Original Recipe: http://www.yummly.com/recipe/external/Homemade-Kahlua-Using-Your-Favorite-Coffee-469566
Dessert Recipes
INGREDIENTS PREPERATION
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Hazelnut Coffee Cupcakes
1 cup hazelnuts
2 teaspoons vegetable oil
1 cup sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Mountain Boys Foggy Mountain blend coffee
1/4 cup unsalted butter, room temperature
2 large eggs
2/3 cup whole milk
1/4 cup unsalted butter, room temperature
8 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350 F.
Spread hazelnuts onto a cookie sheet. Bake for ten minutes.
Once the hazelnuts are cool enough to touch, roll around in your hands or in a towel to remove the dark brown skins. Some of the skins will stick on the nuts and that’s OK. Food process the hazelnuts with vegetable oil until they form a thick paste.
In a medium-sized mixing bowl, mix together sugar, flour, baking powder, baking soda, salt, instant coffee, and butter until fully combined. Mix in hazelnut paste. Mix in eggs, one at a time. Mix in milk.
Fill cupcake liners 2/3 fulBake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
In a medium-sized mixing bowl, whip butter until light and fluffy. Mix in mascarpone and vanilla. Mix in pow-dered sugar a little bit at a time.
Spread or pipe on cooled cupcakes. Optionally top with finely chopped toasted hazelnuts.
Refrigerate until ready to serve.
Dessert Recipes
Original Recipe: http://www.yummly.com/recipe/external/Homemade-Kahlua-Using-Yo Hazelnut Coffee Cupcakes
INGREDIENTS CUPCAKE PREPERATION
FROSTING INGREDIENTS
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FROSTING PREPERATION
Vegan Recipes
Chocolate Espresso Cake
2 c. all-purpose flour
1 c. spelt flour (or more all-purpose)
1 1/2 c. sucanat (or other natural sugar)
1 tsp. sea salt
2 tsp. baking soda
1/2 c. vegan cocoa powder
1 c. coconut milk (or another vegan milk)
2 Tbsp. raw organic apple cider vinegar
1 c. Mountain Boys PAPS Espresso blend coffee
2 tsp. pure vanilla extract
1 tsp. coffee extract (or more vanilla extract)
2/3 c. safflower oil (or canola)
1/2 c. semisweet chocolate chips (optional)
Preheat the oven to 350 degrees F. Lightly oil two 9 inch round baking pans and set aside.
Combine the flours, sugar, salt, baking soda, and cocoa powder in a bowl and sift to combine.
In a separate bowl, combine the coconut milk and vinegar and allow to sit for a few minutes to curdle. Add in the coffee, extracts, and oil, and stir to combine.
Make a well in the middle of the dry ingredients and pour the wet into the dry. Stir to combine, just until you can’t see any flour anymore and until most of the lumps are gone. You don’t want to stir too long or you’ll start to make the batter stiff.
If you’re adding chocolate chips into your cake batter, fold them in now.
Divide the batter evenly amongst the two reserved baking pans and tap them on the countertop to release any bubbles.
Bake for 30 minutes, until the edges of the cake pull away from the sides of the pan and a fork inserted into the middle of the cake comes out clean. Remove from the oven and allow them to cool on a baking sheet for a few minutes. Flip the pan upside down to loosen the cake, remove the pan, and let them cool on the cooling rack.
Don’t frost the cakes until they are completely cool or you’ll have a mess of broken cake that’s impossible to frost.
Vegan Recipes
Original Recipe: http://www.vegan-nutritionista.com/vegan-cake-recipe.html
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PREPERATION
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Vegan Chocolate Frosting, Mocha Style
3/4 c. non-hydrogenated, nondairy butter, softened
4 c. confectioner’s sugar
1/3 c. cocoa powder
2 tsp. vanilla extract
3-4 Tbsp. Mountain Boys Chocolate X blend coffee
1/2 c. chocolate covered espresso beans, chopped (optional)
Cream the butter in an electric (or hand held) mixer for about 5 minutes, until very loose and light.
For some reason, sometimes I feel like I need to adjust the measurements at the end. If your frosting doesn’t taste sweet enough, you can add a little more sugar. If it’s so thick that you can’t frost a cake with it, add a little more coffee or a teaspoon of nondairy milk. If the cocoa flavor isn’t prominent enough, add in cocoa or more vanilla-- sometimes vanilla helps to bring all the flavors together, so it could be your magic ingredient.
When I frosted this chocolate espresso cake, I chopped up chocolate covered espresso beans and added them to the middle layer of frosting. It gave the cake a nice crunch and rein-forced the vegan mocha cake concept
Vegan Recipes
Original Recipe: http://www.vegan-nutritionista.com/vegan-cake-recipe.html
INGREDIENTS PREPERATION
Add in the sugar and beat for another 2-3 minutes, until creamed.
Add in the cocoa powder, vanilla, and coffee and beat until light and fluffy.
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Original Recipe: http://www.yummly.com/recipe/Homemade-Kahlua-Using-Your-Favorite-Coffee-469566?columns=5&position=1%2F48
Vegan Recipes
Homemade Kahlua
6 cups Mountain Boys Vanilla blend coffee
1 lb light brown sugar
31/2 tbsps vanilla extract
0.5 liter vodka
While the coffee is still hot, mix in the brown sugar.
Let cool.
Mix in vanilla and Vodkia.
Serve over ice.
INGREDIENTS PREPERATION
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Coffee is one of the most popular drinks in the world, second only to water. Nearly 1,400 MILLION cups of coffee are consumed daily. It’s the second most widely used product in the world, after oil, creating jobs for 100 million people. Likewise, alcohol is also a favorite drink among many, often having the opposite effect of causing job loss. Mix alcohol and coffee, and you most likely have Kahlua. Or Mudslides. Both of which can be found in this recipe book. So, if this is your type of thing, and if you’re of the legal age, go ahead and try some - just don’t drink on the job. We wouldn’t want you to lose it, because then we might lose a customer. And your spouse most likelywouldn’t be happy with us either.
DID YOU KNOW?
Gluten Free Recipes
Coffee Biscuits
1 cup sorghum flour
1 cup gluetn free buckwheat flour
1/2 cup tapioca or potato starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt3/4 cup organic shortening
1/3 cup hot vanilla hemp milk or coconut milk
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
1 tablespoon bourbon vanilla
1 tablespoon honey (or agave nectar to keep it vegan)
1 tablespoon egg replacer whisked with 1/4 cup warm water (or 2 beaten eggs)
6 - 8 oz. dark chocolate chips
In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt.
In a separate bowl, beat the Spectrum shortening, coffee milk, brown and white sugar, vanilla, honey/agave and the prepared egg replacer (or beaten eggs).
Add the dry ingredients a little at a time and beat to combine until a dough forms. If the dough needs more flour, add a tablespoon at a time until it appears as soft, slightly sticky but not wet.
Add the chocolate chips and any additional add ins and beat by hand. Cover and chill the dough for an hour.
Preheat the oven to 350ºF.
Scoop tablespoons of dough and form them into twenty balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape - not too flat.
Bake in the center of a pre-heated oven for about 15 minutes, until the cookies are firm and slightly golden around the edges. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp a bit as they cool.
Gluten Free
INGREDIENTS
Original Recipe: http://glutenfreegoddess.blogspot.com/2009/02/fabulous-coffee-biscuits-er-cookies.html
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2 tablespoons Mountain Boys Nicaragua blend coffee
Chocolate Chip Espresso Cookies
1 cup gluten free buckwheat flour
1/2 cup gluten free millet flour
1/2 cup sorghum flour
1/2 cup potato starch
1 tablespoon arrowroot
1 1/2 teaspoons baking soda
2 teaspoons xanthan gum
1 teaspoon fine sea salt
1 teaspoon cinnamon- or more, to taste
1 pinch of nutmeg, to taste
1/2 cup organic shortening
1/2 cup raw organic agave nectar
Egg replacer for 1 egg, mixed
1/4 cup Mountain Boys PAPS Espresso blend coffee, sweetened to taste with stevia
1 tablespoon bourbon vanilla extract
1 cup dairy-free semi-sweet or dark chocolate chips
Whisk the gluten-free flours with the remaining dry ingredients. Add the wet ingredients and beat by hand until the dough comes together.
Stir in the semi-sweet chocolate chips.
Scoop the dough with a spoon and form the dough into balls slightly smaller than golf balls. Press slightly.
Bake in the center of a preheated oven set at 350 degrees for 15 to 18 minutes. The longer you bake the cookies, the crisper they will be on the outside. If you like a cakey cookie- check them at 15 minutes. They need to be pretty firm to a light touch. They will crisp up a bit more as they cool.
Gluten Free
Original Recipe: http://glutenfreegoddess.blogspot.com/2008/09/chocolate-chip-espresso-cookies-vegan.html
PREPERATIONINGREDIENTS
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Cappuccino Brownies
1/2 cup organic gluten free buckwheat flour
1/2 cup sorghum flour or fine brown rice flour
1/2 cup organic cocoa powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla powder
1/3 cup vanilla non-dairy milk, heated
4 teaspoons Mountain Boys PAPS Espresso blend coffee
Egg replacer for 2 eggs mixed with warm water
Mix the dry ingredients. Add the wet mixture into the dry ingredients and stir/beat by hand until smooth.
Add chocolate chips, and additional chips for topping, if desired.
Mix well. It will come together as a sturdy batter much like fudge. If the batter is too dry to stick to-gether, add another tablespoon of rice milk- or two- until the batter can form into a ball.
Dump, press and smooth the brownie batter into an 8-inch square baking pan.
Sprinkle the top with extra chips, cocoa powder and cinnamon.
Bake for 20 to 25 minutes, until the brownies are fairly firm to the touch and a wooden pick inserted into the center emerges clean (check twice if you hit a melted chocolate chip). Cool on a wire rack before slicing. Sprinkle with cinnamon again before serving.
Gluten Free
Original Recipe: http://glutenfreegoddess.blogspot.com/2008/02/cappuccino-brownies.html
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Beat shortening, brown sugar and egg replacer. In a seperate bowl, combine the espresso and milk. Stir the shortening and milk mixtures together.
1/2 cup organic shortening
1 cup packed organic light brown sugar
3/4 cup allergen-free chocolate chips
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Sugar Free Recipes
Smoked Brisket with Coffee
6 lbs brisket (flat-cut, fat left on)
1/2 cup Mountain Boys Mountain Mama blend coffee (at room temperature)
Prepare your cooker (gas or charcoal grill or barbecue smoker) to cook indirectly at 235°F (113°C), using hickory wood if you have a smoker.
Season the brisket liberally on all sides with the Barbecue Rub #67. Cook the brisket, fat side down, for 1 hour. Then flip it fat side up and cook to an internal temperature of 160°F (71°C), another 3 to 4 hours.
Place 2 very large sheets of heavy-duty aluminum foil, one atop the other, on your work surface, long side facing you. Fold the right half of the foil over the left half, crease, and unfold. Remove the brisket from the cooker and leave the heat on. Place the brisket, fat side up, in the center of the left half of the foil. Turn the edges of the foil up to create a lip and pour the coffee over the brisket. Fold the other half of the foil over the brisket and crimp the edges shuts. (Be careful not to pierce the foil. If you do, don’t freak. Just start over, wrapping the brisket in foil all over again.)
Return the foil-wrapped brisket to the cooker until it reaches 200°F (93°C). Begin checking the internal tem-perature of the brisket after 1 hour. When it’s ready, remove the brisket package from the heat, unwrap it, and let it rest for 30 minutes.
Transfer the brisket to a cutting board. If desired, reserve the coffee mixture, skimming the fat from the surface of the liquid and serving the remaining juices as a sauce. Slice the brisket on the diagonal into 1/4-inch-thick slices. It’s up to you if you want to serve the brisket straight from the cutting board or pile it on a platter.
Sugar Free
Original Recipe: http://www.yummly.com/recipe/Smoked-Brisket-with-Coffee-513731?columns=4&position=16%2F60
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BBQ Rub #67 (see below)
INGREDIENTS
Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.
1/2 cup sugar (in the Raw)
1/2 cup kosher salt
3 tbsps chili powder
3 tbsps paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp lemon pepper
1/2 tsp coffee (ground)
1/4 tsp cayenne pepper
BBQ Rub #67
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Roast Beef With Porcini Coffee Sauce
1/4 cup balsamic vinegar2 tbsps fresh thyme leaves1 tbsp fresh rosemary (leaves, chopped)
1/3 cup olive oil41/2 lbs rump roast (beef)4 cloves garlic (cut into thirds)2 lbs potatoes (Sebago, chopped)31/2 lbs cherries (packets, truss tomatoes)red wine (splash of, or port)
Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug. Place beef in a glass or ceramic baking dish.
Using a small sharp knife, cut twelve 1 x 1 1/2-inch deep slits over beef. Insert garlic slices in slits. Pour over vinegar mixture. Turn to coat. Cover with plastic wrap. Refrigerator for 3 to 4 hours, if time permits.
Preheat barbecue on high with hood closed. Lightly grease a disposable foil baking tray. Place potatoes in a large bowl. Add remaining oil. Season with salt and pepper. Toss to coat. Place beef and potatoes in prepared tray.
Reduce temperature to medium. Roast beef and potatoes, with hood down, using indirect heat (see note), for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking. Remove from barbecue. Cover. Rest beef for 20 minutes.
Place tomato in a disposable foil baking tray. Roast (with hood down) for 15 to 20 minutes or until tomatoes start to collapse.
Slice beef. Serve with potatoes, tomatoes and truffle porcini coffee sauce.
Sugar Free
INGREDIENTS
Original Recipe: http://www.yummly.com/recipe/Roast-beef-with-porcini-coffee-sauce-306137?columns=4&position=58%2F60
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1 handful porcini
1 shot Mountain Boys PAPA Espresso blend coffee
1 tbsp truffle salt
2 tbsps honey
Porcini Coffee Sauce
Use the roast beef pan juices as a base to build the sauce. Do this by adding a generous splash of red wine or port to the pan, and loosen the pan bits with a spoon.
Add a handful of dried porcini mushrooms and enough water for them to cook.
Over a low heat, reduce the sauce to a thick consistency.
Add the shot of espresso, truffle salt and honey.
Cold-Brewed Ice Coffee
Milk (optional)
In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
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1/3 cup Mountain Boys ground coffee of your choice
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Ice Coffee Original Recipe: http://www.yummly.com/recipe/external/Cold-brewed-ice-coffee-307106
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