Coffee Ice Cream Bundtlettes #BundtBakers

With just four ingredients you can turn coffee ice cream into these delicious Coffee Ice Cream Bundtlettes. Or use your favorite flavor.

Since it’s so dang hot outside, it’s a challenge to serve ice cream firm so for this month’s Bundt Bakers, we are making the best of melted ice cream and turning it into cake!

I’ve made homemade ice cream in the past so I know it often starts with a custard, which means it’s made with eggs and milk and butter. But before our Bundt Bakers host proposed this theme, I had never really considered that those ingredients are a shortcut to cake batter. 

A little googling revealed a plethora of cake recipes made with melted ice cream! Who knew? Most of them called for two ingredients: ice cream and cake mix. Not that I have anything against cake mix but we all know that when one of your ingredients is cake mix, that’s kind of cheating on the whole two ingredient thing since cake mix is just paying someone else to measure out flour, cocoa powder, baking powder, etc. 

Fortunately there were also quite a few recipes made from scratch! Seriously google it. So many melted ice cream cakes! Now you know what to do next time the freezer quits on you. Or it's just summertime.

Coffee Ice Cream Bundlettes

This cake can be made with any flavor of ice cream you have on hand, as long as it is full cream and not low fat or non-fat. This is cake, after all! This recipe is adapted from one on Hebbar’s Kitchen. 

Ingredients

2 cups or 370g full cream coffee ice cream

1 1/2 cups or 190g flour, plus a little extra for the pan

2 teaspoons baking powder

1/4 teaspoon salt

Butter, to grease the pan

Optional for decoration and extra coffee flavor:  

1/2 cup or 90g espresso chips

Optional to serve: 6 scoops of coffee ice cream 

Method

Set your oven to preheat at 350°F or 180°C and prepare your Bundtlette pan by buttering and flouring it. Set it aside. (As you will see in photos to come, I used my mini 6 1/2 cup Nordic Ware Classic Bundtlette pan that makes six small Bundt cakes.)

In a large mixing bowl, use your stand mixer or electric beaters to beat the ice cream briefly. Sift in the flour, baking powder and salt. 

Beat until thoroughly mixed to form a thick batter without any little lumps. 

Spoon the batter into your prepared pan and smooth out the top. 

Bake the bundtlettes in your preheated oven for 20 to 25 minutes or until a wooden skewer comes out clean. (If you use one larger capacity Bundt pan, your cake could take a bit longer to bake.) 

Leave to cool in the pan for about five minutes, then loosen the sides of the little bundtlettes with your wooden skewer and turn them out onto a wire rack to cool completely. 

When the little cakes are cool, melt the espresso chips in a microwave-safe vessel with a couple of quick zaps in the microwave. I do 10 seconds, then stir. Another 10 seconds, then stir. Depending on your microwave you may need a few seconds more.

Drizzle the melted chips or use a piping bag to decorate the cooled cakes. 

I served these with a scoop of coffee ice cream on top! You might want to do the same. No pictures of that because it was late and dark after dinner. Sorry!

Enjoy! 

It’s the third Thursday of the month and that means it’s time for Bundt Bakers. Check out the delicious melted ice cream cakes we are sharing below! Many thanks to our host, Sue of Palatable Pastime for this fun theme! 

• Melted Ice Cream Bundt Cake by Palatable Pastime
• Coffee Ice Cream Bundtlettes by Food Lust People Love
• Strawberry Ice Cream with Cream Bundt Cake by patyco candybar
• Melted Blueberry Ice Cream Cake by A Day in the Life on the Farm

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin these Coffee Ice Cream Bundtlettes! 

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Cream Cheese Coffee Muffins #MuffinMonday

Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip!

During most of the pandemic, my only outing was a once-a-week trip to the grocery store. Sometimes it was a quick get-in get-out and no one gets hurt sortie. Other weeks, I took my time and really looked at the options on the shelves. It was one of those second times that I found the Nestlé Tollhouse espresso morsels. 

Maybe they’ve been around a while but they were new to me. I love coffee so how could a coffee chip be anything but good? I’m here to report that they are fabulous! The package says, and I quote: Made with real coffee, no preservatives, no artificial flavors or colors. 

They have the texture of semi-sweet chocolate chips but are full-on coffee flavor instead! If you love coffee, you are going to love these too. 

Cream Cheese Coffee Muffins 

These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

Ingredients

2 cups or 250g flour

3/4 cup or 150g sugar

2 teaspoons instant espresso granules

2 teaspoons baking powder

1/2 teaspoon salt

1 cup or 170g espresso morsels

2 eggs, at room temperature

8 oz or 227g cream cheese, at room temperature

3/4 cup or 180ml milk

Method

Preheat oven to 350°F or 180°C. Prepare a 12-cup muffin pan by lining it with paper muffin liners.

In a large bowl, whisk the flour, sugar, espresso granules, baking powder and salt together. Set aside 24 espresso morsels and add the rest of them to the dry ingredients and stir to coat the morsels with flour. 

Whisk the eggs in a large bowl then add the cream cheese. Use a whisk to chop the cream cheese into smaller pieces then whisk until smooth and creamy. 

Add in the milk and whisk again to combine. 

Fold the wet ingredients into the dry until just combined. 

Divide the batter between the muffin cups. Top with the reserved coffee morsels.

Bake the muffins for 20-25 minutes or until golden and well-risen.

Remove muffins from muffin pan and leave to cool on a wire rack. 

Enjoy!

It’s Muffin Monday! Check out all the lovely muffins my baking friends are sharing below. 

• Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
• Cream Cheese Coffee Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Making Miracles
• Lemon Strawberry Muffins from Magical Ingredients
• Sourdough Cherry Almond Muffins from Zesty South Indian Kitchen
• Strawberry Rhubarb Muffins from A Day in the Life on the Farm

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Cream Cheese Coffee Muffins! 

 .

Dark Chocolate Coffee Muffins #MuffinMonday

Whether you need a pick me up for breakfast or a mid-morning snack, these dark chocolate coffee muffins would be perfect for either. Pour yourself a cup of coffee or a cold glass of milk and take a big bite of real coffee flavor complemented by the dark chocolate hiding near the bottom of each muffin. Oh, yeah!

I can hardly believe that it’s already the end of August. It doesn’t feel like it at all temperature-wise, but I know that soon (Please!) the weather will begin to turn colder and we’ll be able to switch off the air conditioner and open the doors again. I miss fresh air that's not more than 80 percent humidity.

It seems a whiney thing to complain about, not being able to open up my house, especially with all that is going on in the world right now. So I won’t. I will say that coffee muffins with dark chocolate almost make up for it.

What are you looking forward to in Autumn?

Dark Chocolate Coffee Muffins

Despite my best attempts, the chocolate morsels tend to sink to the bottom of these muffins. But I decided to see the positive and think of them as the dessert at the end of your snack muffins. This recipe was adapted from one on Serious Eats and makes 15 muffins.

Ingredients
2 cups or 250g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 100g granulated sugar
1/4 cup or 50g dark brown sugar
2 large eggs
1/2 cup or 120ml canola or other light oil
1 cup or 240ml milk
1 teaspoon pure vanilla extract
2 tablespoons instant espresso granules
1 cup or 170g dark chocolate morsels (I use Nestlé Tollhouse)

Method
Preheat your oven to 350°F or 180°C and prepare a 15-cup muffin pan by lightly greasing it or lining it with paper muffin cups. I used a 12-cup muffin pan and three silicone muffin cups set in a small baking pan.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. It’s warm in Houston right now so my chocolate morsels were a bit sticky. If yours are the same, tip them into the flour mixture and use your hands to separate them and coat them with flour.

In another mixing bowl, whisk the eggs, oil, milk, vanilla, and espresso granules until the espresso granules have dissolved completely. It turns a lovely café au lait color.

Pour the wet ingredients into the dry ingredients bowl and fold until just combined.

Divide the batter between your muffin cups and bake in the preheated oven for 20-25 minutes or until the muffins are golden and a toothpick inserted in the middle comes out clean.

Leave to cool for a few minutes then remove the muffins to a wire rack to cool completely.

Enjoy!

It’s Muffin Monday and we have lots of great muffins to share! Check out the links below. 

• Banana Nut Muffinss from Making Miracles
• Cherry Almond Muffins from Zesty South Indian Kitchen
• Chocolate Chip Sweet Potato Muffins from Passion Kneaded
• Cinnamon Sweet Potato Muffins from Palatable Pastime
• Dark Chocolate Coffee Muffins from Food Lust People Love
• Lemon Lavender Muffins from A Day in the Life on the Farm
• Small Batch Chocolate Chocolate Chip Muffins from Karen's Kitchen Stories
• Spiced 'Tree Pumpkin' (Persimmon) Muffins from Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Dark Chocolate Coffee Muffins!

 .

Rump Steak with Wine-Balsamic Coffee Glaze

Tender rump steak cooked to pink perfection and served with a delicious savory sauce with coffee, red wine, brown sugar and balsamic vinegar, so good you will have to stop yourself from eating the sauce with a spoon.

Coffee adds a wonderful smoky note to any marinade or sauce. Never mind just using it in sweet concoctions. Try it in something savory!
If you’ve been reading along here for a while, you know that I am a lover of coffee.  In fact, coffee has been known to bring out the poet in me, as evidenced by this post back in August of 2012, when I shared the following haiku.

Precious elixir

My good reason for rising

Coffee, always.  Yes!

I love to use it in muffins, like this one, and this one, and this one. Sometimes I just make actual coffee, like this post on how to make your own coffee syrup for the perfect iced latte anytime.

Ah, yes, my love of coffee is well documented. I offer as exhibit F, this birthday greeting, written in coffee beans by my elder daughter who was entrusted with my blog password when she created my lovely header and logo.

The point of this preamble is that you won’t be surprised to learn that my hand shot up when my friend, Jenni Field, of Pastry Chef Online, said that the publisher of a book with coffee recipes was looking for bloggers to review the book and try out the recipes. “Me, me, pick me!” I said, with gaiety and wild abandon, virtually speaking. Happy dance was actual. Because: Coffee!

There was a mix up and the hard copy of my book went missing – cue much sadness and despondency – but then, they sent me a pdf of the book and my world was suddenly better again. Because: Coffee!

While I didn’t get to hold the book in my hands, I did manage to make notes and “bookmark” several recipes I wanted to try. Patricia McCausland-Gallo is the author of Passion for Coffee (<affiliate link) and that passion shines through on each and every page. She tells the story of coffee like a romantic fairytale that came true for the world, starting with the discovery of the effects of eating raw coffee beans on animals, which made the humans take notice, to the roasting and enlarging on their essence through modern times.

The creative recipes use coffee in many imaginative ways, sweet, savory and in between, adding depth and richness, sometimes with just a hint of coffee and other times with a walloping bang that you don’t want to miss.

I can tell you that the coffee ice cream is fabulous and one day I’ll share that recipe as well, but for the book review and introduction of the giveaway, I wanted to jump outside the usual sweet comfort zone and try coffee in a savory dish. It was, in a word, exceptional. The defining factor for me, and one that is often discussed at length at the dining table when I try a new recipe is “Should I make it again?” The answer was a big Yes.

Rump Steak with Wine-Balsamic Coffee Glaze

The original recipe called for flank steak, which I couldn’t locate here so I substituted a similar cut, which worked beautifully. I also used espresso powder in place of the granulated coffee since that’s all the instant coffee I keep in the house.

Ingredients
For the steak:
2 lbs or 930g rump steak
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1 teaspoon freeze-dried or granulated instant coffee (or espresso powder)
1 tablespoon olive oil (I didn’t measure, just drizzled some in.)
1/2 teaspoon salt

For the sauce:
2 teaspoons freeze-dried or granulated instant coffee (or espresso powder)
3/4 cup or 180ml beef stock or broth
1/4 cup or 60ml red wine
1/4 cup or 60ml balsamic vinegar
1/3 cup or about 65g dark brown sugar
Beurre manié

For the beurre manié – to thicken the sauce – instructions here
2 1/2 teaspoons flour
2 1/2 teaspoons butter, softened

Method
Sprinkle the steak with thyme, black pepper and coffee and pop it in a Ziploc bag. Drizzle in the olive oil and give the whole thing a good massage from the outside.

Place in the refrigerator for a couple of hours or overnight to marinate.

About 15-20 minutes before you are ready to cook, remove the steak from the refrigerator and allow to come to room temperature.

Meanwhile, measure the ingredients for your sauce into a large measuring cup and stir well to combine and to dissolve the brown sugar.

Make your beurre manié. (Check out the link in the ingredients list. It's really easy.) Set both aside.

Heat a heavy sauté pan over medium heat. (I used high heat because that’s how my stove works best for searing.) Season the steak with salt and sear for three to four minutes on each side.

Side one.

Side two.

Cover and cook for five more minutes. (I cut this back to two minutes because we like our steak very pink!) Remove from the pan and cover. Rest for 10 minutes before carving.

The microwave cover is very effective for this stage.

While the steak is resting, we can make the sauce. Add the sauce ingredients to the pan and scrape all the lovely browned bits left behind from the steak as you bring the liquid to the boil.

Now add your beurre manié a little at a time, whisking all the while, until it has all been added. Continue to cook the sauce until it thickens.

Add in the juices from the steak plate and whisk again. Try to stop drinking this sauce with a spoon. It’s futile, by the way.

Now slice the steak into thin strips, against the grain of the meat.

Serve with the warm sauce.

Enjoy!

Just to give you a taste of other recipes in this wonderful book, here’s a list of some of my favorite Passion for Coffee book tour posts so far:

• Café Bomba from Jenni at Pastry Chef Online 
• Cappuccino Brownies from Dionne at Try Anything Once 
• Coffee Curried Chicken from Meghan at Travel Wine Dine 
• Espresso & Almond Praline Ice Cream from Maria at Pink Patisserie 
• Mango Prosciutto Salad from Betty Ann at Asian in America 
• Pork Tenderloins with Dijon Mustard Sauce from Heather at girlichef 

*Disclaimer: This post contains affiliate links to the book, Passion for Coffee. If you buy after clicking on my link, I make some small change from the sale and you are still charged the normal price. Win-win! I received a soft copy of this book for review purposes, with no other personal compensation. All opinions are entirely my own.