Tag: varietal supremo

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Oreo Truffle Brownies with Espresso Ganache

Oreo Truffle Brownies with Espresso Ganache

I have no idea why there are strawberries in this photo… really.

My wife’s newest creation – Oreo Truffle Brownies with Espresso Ganache – comes courtesy of a friend. Rather than retype the instructions, I’m going to paste them directly from the email. There is something fun in the way they’ve been laid out – you can tell the sender was drooling over the thought of her own recipe as she typed it. Bolded letters were added by me though.

 Doesn’t this just look delicious, dripping with gooey espresso ganache!?

So, in a 9×13 pan make any brownie (homemade or box) then set it aside to cool. Then, in a bowl, crush by hand (or grind up in a food processor) an entire package of double stuff Oreos. Next, take 4 oz. of cream cheese put in microwave for 10 sec. to soften. Mix it in really well with the Oreo crumbs then spread and press on to the brownies.

Finally you make a ganache, where you bring to a simmer (on medium heat), 1 cup of whipping cream add 1 cup of milk chocolate chips and whisk until blended and smooth. Turn off the heat and add/mix your espresso (1-2 oz) let cool for 5 minutes then while still warm pour evenly over your brownies then let them cool completely before devouring…soooooo fudgy! Yum!

The recipe makes me so excited just to read. My wife replaced the “instant espresso” part (why is it that all recipes try to force bad coffee on you?) with fresh coffee. Two shots (2oz) of our certified organic, Varietal Supremo espresso coffee bean from Camano Island Coffee Roasters.

THIS WAS AMAZING. Yeah, I realize that I keep saying this about the stuff she is making… but I’m not lying. This is a super-rich, tasty dessert that was the perfect followup for dinner last night. One brownie was more than enough and left a delicious lingering taste in my mouth for most of the rest of the evening.

By Dan Ericson

Anxious to try this for yourself?  Grab a Free Pound of Organic Coffee below and never run out of delicious coffee again!

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Coffee Frosting on Dark Chocolate Cupcakes

Chocolate Cupcakes with Coffee Frosting made a great day of work even better!

This recipe was found on Pinterest and comes from roxanashomebaking.com.  While the coffee frosting topping doesn’t have the same “visual appeal” as hers did (we didn’t have a squeezy thing like she used, I guarantee you that it tasted much better since we substituted the instant coffee her recipe calls for — for the best coffee in the world — organic, Camano Island Coffee.

The coffee frosting contained our decaf espresso coffee beans ground for espresso.  I enjoyed a french press cup of our light roast  Guatemala coffee along with it.

Scroll Past the Picture for the Recipe!

Chocolate Cupcake with Coffee Frosting

Ingredients

  • Chocolate Cupcakes
  • 1 3/4 cup (210 grams) all-purpose flour
  • 2 tsp (8 grams) baking powder
  • 1/4 cup (20 grams) dark cocoa powder
  • 1/2 cup (100 grams) sugar
  • 2 eggs
  • 2/3 cup (160 ml) almond oil
  • 2/3 cup (160 ml) milk
  • Coffee Frosting
  • 3 tbsp (42 grams) soft butter
  • 6 tbsp (168 grams) soft cream cheese
  • 1 tsp vanilla extract
  • 1 tsp espresso ground Camano Island Coffee ( original recipe calls for instant coffee…. if you’ve not had our coffee before, look below to pick up a pound for free, you’ll be happy you did!)
  • 3 cups (360 grams) powder sugar

Instructions

  1. Chocolate cupcakes
  2. Preheat the oven to 350F. Line a 12 cupcake pan with paper liners. Set aside.
  3. In a mixing bowl sift the flour, baking powder and cocoa powder. Add the sugar also.
  4. Make a well in the middle and stir in the eggs, corn syrup, milk and oil.
  5. Mix until just combined.
  6. Pour the batter into the prepared cupcake pan and bake for 20 minutes.
  7. Cool completely before frosting them.
  1. Coffee frosting
  2. In a small bowl mix the vanilla extract with the coffee powder.
  3. Add it to a mixing bowl with the butter and the cream cheese. Mix until smooth and creamy.
  4. Scrap the sides of the bowl and slowly add the sugar, 1/2 cup at a time until all the sugar is incorporated.
  5. Spoon the frosting into a piping bag and frost the cupcakes.

Needless to say… these were REALLY yummy cupcakes.  The mixture of dark chocolate cupcakes and coffee frosting was perfect and it went well with fresh coffee, french pressed.

By Dan Ericson