Thursday, January 15, 2009

Hot Morning Coffee

Every morning I treat myself to a hot latte, and usually it comes with a yummy treat, like the one shown in this photo. I found a recipe online for latte mix (it's really good!) and recently tried a new coffee cake recipe, as shown. If I tried this at a coffee shop, the latte would be $3.50, and the treat $3.00....making the weekly total well over $50!! So I am saving big money here!

Okay, so I must confess that usually I don't light candles and have the nice place setting when I drink my coffee in the morning, but really, how relaxing would that be? aahhhhh :-)

I wanted to share the recipes I used. The latte is a Pumpkin Spice Latte, and it ends up kind of frothy after you stir it up, and the cake is a Coffee Coffee Cake, which recipe I found in "Better Homes and Gardens" issued in April 2006. I put off trying the cake, because it calls for strong brewed coffee, and Matt REALLY doesn't like coffee, but it turned out that even HE likes it! So it must be good!
Pumpkin Spice Latte Mix
  • 1/2 cup instant coffee (slightly heaping)
  • 2/3 cup sugar (slightly less than full)
  • 1/2 cup instant nonfat dry milk powder
  • 1/4 cup powdered coffee creamer
  • 1 teaspoon Pumpkin Pie Spice

Add all of the ingredients into a dry bowl. Use a fork to combine everything evenly. Put into a resealable container. To enjoy a latte: Add two heaping tablespoons latte mix into your favorite coffee mug (this is assuming it is a large mug!) or to taste. Pour hot water into the cup. Stir, and enjoy!

**NOTE: I generally double this recipe since I pretty much drink it every day, and use 1/2 regular and 1/2 decaf coffee granules.

Coffee Coffee Cake

Heat oven to 350 degrees, grease and lightly flour 10" fluted tube pan (bundt pan)

Whisk together in a bowl:

  • 1 1/2 cups strong brewed coffee
  • 1 cup sugar
  • 2/3 cup cooking oil
  • 1/2 cup honey
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla

Add 2 eggs, slightly beaten - whisk until combined.

In another bowl stir together:

  • 3 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg

Whisk dry ingredients into coffee mixture until combined. Pour batter into prepared pan.

Bake in preheated oven 1 hour or until toothpick comes out clean. Cool on wire rack 20 minutes, remove from pan to serving platter.

**NOTE: the recipe in the magazine called for a "coffee-hazelnut syrup" to be poured on top of this cake, which I did not prepare because it sounded sickenly sweet and sticky. I was going to shake powdered sugar on top, but never got around to it. This cake is good heated in the microwave with butter on top.