Tag Archives: carte noire

instant coffee cookies

have you ever wandered the aisles of whole foods looking for something to snack on without much luck?  well, i was in the mood for a petite, sable-like cookie the other week and couldn’t find a darn thing to satisfy the craving.

over the weekend, i decided to bake up small batch so that i could happily nibble when the craving struck again, or when i needed a caffeine jolt. Continue reading

coffee yogurt cake with chocolate chips

i made two more yogurt cakes over the weekend: coffee flavored with chocolate chips and english breakfast tea with berries (forthcoming).  i know, i know. i really need to diversify but these yogurt cakes are easy to make, delicious and highly gift-able.  i give myself another week of yogurt cake nirvana before changing subjects.  bear with me.

Coffee & Chocolate Chip Yogurt Cake
(one 3 inch x 9 inch loaf cake)

Dry Ingredients
Flour 270 g (2 cups)
Sugar 180 g (slightly less than 1 cup)
Instant Coffee Granules 3 tbsp  (I used Carte Noire)
Baking powder 1 ½ tsp
Baking soda ½ tsp
Chocolate Chips 1/3 cup
Wet Ingredients
Eggs 2 large ones
Yogurt 250 ml (1 cup)
Canola Oil 80 ml (1/3 cup)
Rum 1 tsp
  1. Butter and flour a loaf pan.  Set aside.  Pre-heat oven to 350ºF.
  2. Place all dry ingredients EXCEPT chocolate chips in a bowl and whisk together until evenly combined.
  3. Combine all wet ingredients in a separate bowl.
  4. With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients.  Beat together until just combined. Do not overmix or else the cake will become chewy.
  5. Add the chocolate chips to the batter and mix on the lowest speed until just evenly distributed.
  6. Pour into cake pan and bake at 350º F for 45-50 minutes or until a toothpick insert into the cake comes out clean.
  7. Let cool for 10 minutes before taking the cake out of the pan.

cup o joe muffins

there’s really a full “cup o joe” that goes into these muffins. it surprised me too, and i became  curious enough to set about re-creating them from dorie’s book.  they came out moist and flavour, with a bit of a crunchy top when right out of the oven.  the crunch factor mellows out after a few days in storage.  hubby seemed to love these muffins. he ate 7 of them in 2 days; he votes with his stomach.  they’re a cinch to throw together too!

Cup O Joe Muffins
(Makes a dozen)

Flour 2 cups
Sugar 1/3 cup
Instant Coffee Powder 1 tbsp (I use Carte Noire – a brand that is plentiful in France but virtually impossible to find in the US, aside from mail ordering.)
Baking Powder 1 tbsp
Cinnamon ½ tsp
Salt 1/8 tsp
Light Brown Sugar 1/3 cup
Brewed coffee, cooled 1 cup (Whatever you’ve got on tap.  This time around, I used Ecco Caffe, Brazil Fazenda Sertãozinho)
Butter 1 stick, melted
Egg 1 large one
Vanilla Extract ½ tsp
  1. Line a regular-size muffin / cupcake pan with paper cups.
  2. In the bowl of your stand mixer with the paddle attachment, mix together the flour, sugar, instant coffee, baking powder, cinnamon, salt and brown sugar.  You may need to use your hands to break apart any lumps in the brown sugar.
  3. Then add in the coffee, butter, egg and vanilla extract.  Mix on the lowest speed until just combined.  Do not over mix the batter, unless you like rubbery muffins.
  4. Bake for 20 minutes at 400ºF.  Let the muffins cool for 5 minutes before removing them.  If you remove immediately, the muffins tops may separate from the rest of the muffin.

(nb. in dorie’s original recipe, she suggests whisking the liquid ingredients separately, before using a rubber spatula to blend them in with the dry ingredients.  this technique makes for a slightly silkier muffin, but i don’t find my palate to be sophisticated enough to appreciate the difference.)