2 cups whole milk
3 tbsp ground medium roast coffee
cup sugar
4 eggs
4 egg yolks
(Caramel Sauce)
cup sugar
4 tbsp water
Preheat oven to 325 degrees

Combine cup sugar and water in small sauce pan Bring to boil stirring constantly, dissolving sugar Continue boiling until sugar is golden brown
Quickly pour hot sugar mixture into 6 small oven proof dessert cups
Custard:
Heat milk until nearly boiling Pour over coffee grounds, and let sit for 5-8 minutes Strain mixture into bowl to separate coffee grounds Mix in remaining sugar, eggs, and egg yolks Whip with wire wisk until mixed Pour mixture into dessert dishes Place dessert cups on cookie sheet Add enough hot water to fill each cup 2/3 full Bake 30-35 minutes, until firm but soft Cool 3-4 hours Gently run table knife around sides of custards and turn onto serving plates Very lightly dust with brown sugar, or shaved chocolate

12 ounces plain chocolate
5 tbsp heavy whipping cream
2 tbsp Kahlua or Tia Maria
2 tbsp chilled dark roasted coffee
4 ounces white chocolate
4 ounces dark chocolate

Melt plain chocolate over double boiler Add whipping cream and liquor, mix until smooth Chill mixture 4 hours, or until firm Divide mixture into 24 equal pieces, rolling each into small ball Chill until firm again (approx. 1 hour) Melt remaining plain, white, and dark chocolate into separate bowls Gently, using tongs, dip 8 each of the truffles into melted chocolates Place on wax paper, allow to set before serving NOTE: Due to use of fresh cream, truffles must be stored in refridgerator, and eaten within a few days

cup soft butter
1 cup brown sugar
1 egg
1 cup brewed chilled 100% Kona coffee
1 cup bakers flour
tsp baking soda
tsp salt
tsp nutmeg
tsp cinnamon
1 cup chopped macadamia nuts
1 cup raisins

Spray cookie sheet with non-stick cooking spray Combine butter, brown sugar and egg in mixing bowl Mix until smooth and creamy Add coffee, mix well Stir in baking soda, salt, nutmeg, and cinnamon Slowly stir in flour, mix until smooth Add raisins and macadamia nuts Chill in refridgerator for 2 hours Preheat oven to 400 degrees Drop by teaspoon on cookie sheet, 2 inches apartBake 8-10 minutes until cookies are lightly browned

1 box chocolate fudge cake mix
cup chopped pecans
1 cups melted butter
1 pkg cream cheese (8 ounce)
2 tbsp sugar
cup Kahlua or Tia Maria
3 tbsp brewed dark roast coffee
cup half and half

Grease 24 muffin pans or line with muffin paper Preheat oven to 300 degrees Measure 1 cup of cake mix and set aside Combine remaining cake mix, pecans and butter in mixing bowl Blend until entire mixture is moist and crumbly Press into bottom and sides of muffin tins Combine cream cheese, sugar, Kahlua or Tia Maria, and coffee, Add in remainder of cake mix and egg, mix until smooth slowly mix in half and half, mixing well Divide mixture among muffin tins Bake 45-55 minutes Let cool, then place in refridgerator to allow crusts to set firm (2-4 hours)

1 unbaked 9 inch chocolate graham cracker pie crust
3 eggs
1 cups brown sugar
cup freshly brewed dark roast coffee
2 tbsp melted butter
1 tsp vanilla
1 cup semisweet chocolate morsels
1 cups pecan halves
Preheat oven to 450 degrees

Mix eggs, sugar and coffee Blend with mixer on medium setting until smooth Blend in butter and vanilla Layer bottom of pie shell with chocolate chips and pecans Spoon mixture into pie shell Bake for 5-7 minutes, reduce oven temperature to 325 degrees, bake 25-30 minutes

1 cup confectioners sugar
2 tsp cool dark roast brewed coffee
3 tbsp brandy

Mix all ingredients and beat until smooth and creamy Allow loaf to cool for 10 minutes remove from pan and place on serving tray Dribble glaze over loaf while it is still warm Cool to room temperature, wrap, then allow it to sit overnight before slicing.

2 cup all purpose flour
cup brown sugar
3 tsp baking powder
1 tsp salt
1 egg
1 cup applesauce
2 tsp lemon juice
2 tbsp cooking oil
1 cup walnuts
2 cup semi-sweet chocolate morsels
Preheat oven to 350 degrees

Spray 9×5x3 loaf pan with non-stick cooking spray Blend flour, brown sugar, baking power and salt in mixing bowl Mix egg, applesauce and lemon juice together in small bowl, blend until smooth Add applesauce mixture and oil to flower mixture, stir just until blended Mix in chocolate chips and walnut Pour into loaf pan, bake approx. 1 hour

1 1/2 cups graham-cracker crumbs
2 teaspoons almond extract
6 tablespoons butter or margarine (3/4 stick), softened
One 8-ounce package semisweet-chocolate squares
Four 8-ounce packages cream cheese, softened
3 eggs
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso-coffee powder
Lemon-Peel Twists (see below) for garnish: 1 lemon

Prepare early in the day or a day ahead In a 9- by 3-inch spring form pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; Press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate

1 package of Jell-O brand vanilla instant pudding (2.5 oz.)
1 package of Jell-O brand chocolate instant pudding (2.5 oz.)
3 c whole milk.
1 cup brewed medium roast coffee, chilled.
Whipped cream

Follow the directions on the package for preparing the vanilla pudding Add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes. In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, place in 1 cups of milk , cup of chilled coffee and pudding mix in a bowl Whisk for two minutes. Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding’s color. Discard the remainder of the coffee (or drink it). Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving

300g/10oz smooth creamed cottage cheese
Half cup of vanilla sugar
1 cup thickened cream, whipped
3 tbsp choc bits or grated chocolate
2 egg whites
8 – 10 savoiardi (sponge finger) biscuits

Blend about one third of the coffee with the creamed cottage cheese and vanilla sugar Fold in whipped cream and about two thirds of the chocolate. Beat the egg whites until stiff and fold in the coffee-creamcheese mixture to make a mousse. Pour the remaining coffee into a deep plate and dip each biscuit briefly into the coffee. Spoon about one quarter of the mousse into a glass serving bowl and cover with about half of the biscuits Add the remaining mousse and top with the rest of the biscuits. Sprinkle the top with the remaining chocolate, and serve at once.