5 Coffee desserts that will blow your mind! (RECIPES)

Ingredients: 3/4 cup Madagascar pink rice (or any brown or black rice), one 14 ounce can of coconut milk, 2 cups water, 2 cinnamon sticks, pinch of sea salt, 3 tablespoons cocoa powder, 2 tablespoons finely ground dark roast coffee, 3 tablespoons maple syrup, 1 tablespoon vanilla extract, 1 cup raspberries or sliced strawberries for garnish-optional

Directions:
1. Put the rice and coconut milk in a medium size saucepan. Add the cinnamon sticks and salt and stir to combine.

2. Bring to a boil over high heat, the lower the heat, stir in the cocoa powder and coffee, and simmer for about 20 minutes (or another 10-20 minutes longer for brown or black rice) until all of the liquid is absorbed.

3. Stir in the maple syrup and vanilla extract. Serve immediately, garnished with the berries, if you like.

4. Leftovers can be stored in the refrigerator (and are quite delicious cold). 

Recipe courtesy of Healthy Green Kitchen.

Ingredients (For the Cake): 1 1/2 sticks butter (3/4 cups), 1 1/3 cups sugar, 2 eggs, 2/3 cup sour cream, 2 cups sifted cake flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla, 1 cup mini chocolate chips (optional), 2 teaspoons cinnamon, 3 tablespoons powdered sugar, 1/3 cup finely chopped pecans, 1/3 cup dulce de leche. Ingredients (For the Topping): 1/3 cup flour, 6 tablespoons butter, 1/4 cup light brown sugar, 1 1/2 tablespoons coarsely ground coffee beans, 1/2 cup finely chopped pecans, 1/3 cup chocolate chips or cinnamon chips (optional), Pinch salt, Powdered sugar for dusting

Directions:
1. Line the bottom of a 9-inch cheesecake pan (with detachable ring) with wax paper, and butter the inside of the ring. Preheat oven to 350 degrees. 

2. In the bowl of a standing mixer, cream the butter with the sugar until light and fluffy. 

3. Add the eggs one at a time and mix well. Add the sour cream and vanilla and mix. 

4. Gently fold in the dry ingredients (cake flour, baking powder and salt) until just mixed. Fold mini chocolate chips into the batter if using. 

5. Stir together 1 tablespoons cinnamon, 2 tablespoons powdered sugar, and 1/3 cup finely chopped pecans. Heat the dulce de leche in the microwave briefly, until soft and spreadable. 

6. Place half of the batter in the pan. Spoon half of the dulce de leche onto the batter, and use a knife to swirl it through the batter. Sprinkle the nut and powdered sugar mixture over the batter. Top with the remaining batter. Swirl in the remaining dulce de leche in the same manner. 

7. Prepare streusel: In a small bowl, rub the flour and butter together with your fingers until well mixed. Stir in the sugar, ground coffee, nuts, salt, and optional chocolate/cinnamon chips. Sprinkle streusel over the top of the cake. 

8. Bake for 40-45 minutes, or until wooden toothpick inserted in the middle comes out clean. Let cool for 10 minutes, then gently remove the ring of the pan. Dust top of cake with powdered sugar. Serve warm or at room temperature.

Recipe courtesy of About.com.

Ingredients (For the Caramel):  3/4 cup sugar. Ingredients (For the Flan): 2 1/2 tablespoons instant espresso powder, 1/2 cup boiling water, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1 can (14 ounces) sweetened condensed milk, 1 can (12 ounces) evaporated milk, 6 eggs, beaten

Directions:
1. Heat the sugar in a small saucepan over medium heat until it has melted and turned deep golden brown, stirring it with a wooden spoon. Immediately pour it into a flan mold, tipping it quickly so that the caramel covers the bottom and halfway up the sides, coating evenly. Set aside.

2. In a bowl, dissolve the espresso powder in the boiling water and allow to cool to room temperature. Add the vanilla extract, cinnamon, condensed milk, evaporated milk and beaten eggs. Pour mixture into the flan mold.

3. Lightly grease the inside of the flan mold lid and cover the flan. If you do not have a flan mold, use a round metal pan and cover the flan with aluminum foil.

4. Place the pan or flan mold in a roasting pan and pour hot water into the roasting pan to about halfway up the side of the mold.

5. Bake at 350º for about 1 hour or until the sides of the flan are set. (The center will still move slightly when shaken gently.)

6. Remove the pan from the water bath, remove the lid or foil and run a knife around the edges. Allow the flan to cool on a wire rack for 40 minutes. Refrigerate the flan for at least 4 hours and up to a day ahead.

7. Set the flan pan into hot water to loosen for 30 seconds, invert onto a serving plate. Garnish with whipped cream if desired. Serves 6-8.

Recipe courtesy of MexConnect.com.

Ingredients (For the Dough): 125 g (1/4 lb) Cold Butter, cubed, 180 g Whole Wheat Flour or All Purpose Flour (plus extra for working of the dough), 50 g Granulated Sugar (white or brown), Pinch of Salt, 1 Egg, lightly beaten, 2 Tbsp Cold Water. Ingredients (For the Filling): 4 Egg Yolks, lightly beaten, 90 g Granulated Sugar (white or brown), 3 Tbsp Milk (whichever kind), 1/2 Cup Heavy Cream, 2 Tbsp Coffee Beans, toasted and then ground (you can use whatever coffee you like), 1/2 Tsp Ground Cinnamon, 1 Banana, sliced diagonally

Directions:
1. Begin by preparing the dough. Sift all ingredients together in a food processor (with the plastic dough attachment), except the egg and water. Pulse until you have a sandy consistency and the pieces of butter are pea size. Then place this mixture in a large bowl or not, you can continue in the food processor. Make a well in the middle and pour in the egg and water. Working with your hands or pulsing mix all ingredients together. It’ll get really sticky so little by little while mixing sprinkle the extra flour in the mixture until it becomes a dough. Make sure not to over mix the dough. Once you have a dough, plastic wrap it and place it in your freezer for 30 minutes.

2. Meanwhile, preheat oven to 375 degrees Farenheit.

3. Next, sprinkle some extra flour on your work surface to roll out dough. Roll the dough to the proper dimension. And gently drape it over the tin and fit into the bake ware. Trim off excesses dough around the tin. With a fork poke the bottom of the pie so it doesn’t rise when we pre bake it. On top put either pie weights or dried beans with parchment paper  so there’s no rise. Place the tin on top of a baking sheet so it’s easier to put and take out of oven. Place pie crust in oven for 20 minutes. Then remove and set it aside to cool.

4. Now for Filling. Whisk the egg yolks and sugar together until it turns pale yellow, and set aside. In a small sauce pot bring the heavy cream, milk, and ground coffee to a boil, then set aside to cool. Once the coffee mixture is room temperature/cool while whisking add it in slowly into the egg yolk mixture. Then add in the ground cinnamon. Whisk everything well.

5. Lastly, cover bottom of the pie with the sliced bananas then pour over the filling and bake for approximately 30 min, or until pie is set. Remove from oven, and let it cool for 5-10 minutes before serving.

Recipe courtesy of Ecualombian.

Ingredients (For the Cupcakes): 2 2/3 cups all-purpose flour, 3 tbsp. espresso powder, 2 tsp. baking soda, 2 tsp. baking powder, 1 tsp. ground cinnamon, 1/8 tsp. grated nutmeg, 1/8 tsp. ground cloves, 1 tsp. salt, 1 (15 oz.) can pumpkin puree, 1 cup sugar, 1 cup brown sugar, 1 cup canola or vegetable oil, 4 large eggs, 1/2 cup coffee or espresso, for brushing. Ingredients (For the Frosting): 2 1/4 cups heavy cream, chilled, 1/4 cup confectioners’ sugar. Ingredients (To Finish): Ground cinnamon, caramel sauce (dulce de leche)

Directions:
1. To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

2. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

3. To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Recipe courtesy of Annie's Eats.