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Name: Banana Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 9
Cuisine: American
Ingredients: 1 Tsp cinnamon; 1 Tbsp brown sugar; 1 Tbsp sugar; 3/4 Cup Flour; 1/3 Cup brown sugar; 2 Tbsp sugar; 1 Tsp cinnamon; 1/3 Cup walnuts, optional; 6 Tbsp unsalted butter, room temperature; 1 1/2 Cup flour; 1 Tsp baking powder; 1 Tsp baking soda; 1/2 Tsp salt; 1/2 Tsp cinnamon; 3/4 Cup mashed bananas (I used 3 small bananas); 1/2 Cup sugar; 1/4 Cup brown sugar; 1/3 Cup sour cream; 1/4 Cup + 2 Tbsp oil; 1 Egg; 1 Tsp vanilla

Banana Coffee Cake

February 7, 2020 by Lynsey Leave a Comment

This banana coffee cake is a terrific way to use up any rip bananas sitting around. The cake is moist and fluffy with terrific banana flavor and hints of cinnamon. The streusel topping is not to be overdone; crispy sweet streusel piled high on the cake. It’s perfection in every bite.

It isn’t out of the norm for me to have a bunch of bananas sitting on my counter at any given time. My family is truly hit or miss as to whether the bananas will be devoured before they are the perfect ripeness for whipping up a baked good.

More times than not, I typically have at least two bananas that are anxiously awaiting me to use them in some sort of baked good. Banana bread is easy and typically my go-to, but this time I opted to go a different route.

Coffee cake!

I’m an avid lovers of all things with streusel. But, honestly, what’s not to love? Sweet, crunchy, buttery goodness piled high on a fluffy sweet bread. It’s perfection!

I think a coffee cake is only as good as it’s streusel. It’s honestly the best thing about coffee cakes. It’s a great way to eat a big, sugary topped piece of cake for breakfast and have zero guilt! Am I right?!?

So, when I started creating this recipe streusel was a definite priority. But, that can needed to be delish too. I mean it’s a fine balance. It’s needs to be moist, have enough flavor to hold it’s own without being overpowering and it can’t be overly sweet.

I’m pretty sure this banana coffee cake is the perfect balance. It has an amazing banana flavor with a hint of cinnamon. It’s flavorful, delicious and moist without being overpowering. Then there’s the streusel.

It may seem like a lot when you’re making it, but trust me. You need every last morsel of this goodness It’s sweet, buttery, crunchy and truly sets off all the flavors.

While this banana coffee cake is always a great option for breakfast; it’s perfect for brunch, holiday breakfasts and even dessert. It’s a simple recipe but packed with so much flavor and is a definite crowd pleaser!

Looking for more ways to use up bananas?

Check out some of these other banana recipes–

Banana Coffee Cake

Yield: 9 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This banana coffee cake is a great way to use up any ripe bananas you have sitting around. Moist and fluffy cake banana flavored cake with hints cinnamon and tangy sour cream then piled high with delicious and buttery crunchy streusel.

Ingredients

For the Cake-

1 1/2 Cup flour
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp salt
1/2 Tsp cinnamon
3/4 Cup mashed bananas (I used 3 small bananas)
1/2 Cup sugar
1/4 Cup brown sugar
1/3 Cup sour cream
1/4 Cup + 2 Tbsp oil
1 Egg
1 Tsp vanilla

For the filling-

1 Tsp cinnamon
1 Tbsp brown sugar
1 Tbsp sugar

For the Streusel-

3/4 Cup Flour
1/3 Cup brown sugar
2 Tbsp sugar
1 Tsp cinnamon
1/3 Cup walnuts, optional
6 Tbsp unsalted butter, room temperature

Instructions

Preheat ovent o 350. Line a 9x9 pan with parchment paper. Set aside.
In a bowl combine flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Make a well in the center. Set aside.
In a separate bowl combine bananas, sugar, brown sugar, sour cream, oil, egg and vanilla and whisk to combine.
Pour the banana mixture in the well of the dry mixture. Gently whisk to combine.

For the filling-

Combine cinnamon, sugar and brown sugar in a small bowl and stir to combine.

For the streusel-

Combine all ingredients in a bowl, except walnuts. Using a fork, mash the ingredients together until crumbly.
Roughly chop the walnuts. Add the walnuts*, if using, and mix into the mixture.

To assemble-

Pour half the batter in the prepared baking dish. Sprinkle the filling mixture evenly over the batter. Spoon the remaining batter evenly over the filling mixture. Top with the streusel.
Place in the preheated oven and bake for 30-45 minutes, until a toothpick inserted comes out clean and the top doesn't wiggle when moved.
Remove from oven and allow to cool slightly before cutting.

Notes

*When making any baked good with bananas, the spottier the banana the better. This is going to give a sweet, bold banana flavor.

*When mixing the batter, it's best to mix the dry ingredients in one bowl and wet ingredients in another. Gently fold the wet and dry ingredients together, being sure not to overwork the batter.

*Do not over mix the streusel, it will become a paste and not get that crumble you're going for. I used room temperature butter, but you can also heat in the microwave for a few seconds to soften it up a bit.

*Using nuts in the streusel is optional. If you don't like walnuts, pecans or almonds would work well too.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 340mgCarbohydrates: 58gFiber: 2gSugar: 31gProtein: 5g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Full Disclosure: If a purchase is made using one of the affiliate links on this website we may earn a small commission at no extra cost to you. Thank you!

MY AMAZON PICKS-

Roasted Marshmallow Coffee

September 22, 2016 by Lynsey Leave a Comment

Subtly sweet, caramel infused coffee topped with marshmallow creme and toasted marshmallows. Roasted marshmallow coffee is indulgent, caffeine filled and a deliciously indulgent way to start your day!

Happy, official, first day of fall!

Even though it doesn’t quite feel like fall outside, I couldn’t keep myself from whipping up a fun, fall-inspired coffee to sip on this morning. While pumpkins definitely SCREAM fall, I didn’t go there…yet. (Trust me, there is plenty of time for some yummy pumpkin recipes, and I promise I have some to share!)

Instead I went for roasted marshmallows. Channeling the goodness of cool air, bonfires and holding marshmallows over an open fire allowing them to get all brown, slightly charred and crispy on the outside while being melty and creamy on the inside! Oh, my mouth is watering just thinking about all that goodness!

That’s right, people! I sweetened this coffee with a dash of cream and a super easy (like takes less than 5 minutes) simple caramel sauce and then topped with not one, but two kinds of marshmallows. A hefty dollop, or two, covers the top of the mug followed by a handful of mini marshmallows. Then the fun happens. You get to play with fire!

How many times do you get to say that? “Hang on a sec while I torch the top of your coffee”! I broke out my kitchen torch and let the flames roll (carefully, of course). My kitchen, for a brief moment, smelled like a campfire full of toasted marshmallows.

The end result. Well, of course, nothing less that pure awesomeness!

This coffee could definitely be enjoyed in place of your coffeehouse coffee. It’s indulgent, rich, and gives you that does of caffeine you need to take on the day and all it has in store. It could also double as a dessert, or be that pick-me-up you need in the afternoon.

The next time you want an indulgent caffeine treat that is full of fall goodness, look no further than this roasted marshmallow coffee. It will NOT disappoint!

Other delicious coffee recipes:

Roasted Marshmallow Coffee

Yield: 1 Mug

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Subtly sweet, caramel infused coffee topped with marshmallow crème and roasted marshmallows. Roasted marshmallow coffee is the perfect way to get your caffeine fix!

Ingredients

8 Oz strongly brewed coffee
3 Tbsp heavy cream or half & half, divided
1 Tbsp brown sugar
1 Tbsp granulated sugar
3 Heaping Tbsp marshmallow creme
Mini marshmallows

Instructions

Place both sugars in a small saucepan over low heat until sugar begins to melt. Once the sugar begins to melt, remove from heat and add two and a half tablespoons of cream and stir vigorously. Set caramel mixture aside.
Pour coffee in a mug and add 2-3 tablespoons of the caramel. Stir to combine.
Gently pour 1 tablespoon of cream over the coffee. Top with marshmallow creme and mini marshmallows.
Using a kitchen torch, toast marshmallow creme and marshmallows. Serve immediately.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 49mgCarbohydrates: 46gFiber: 0gSugar: 40gProtein: 2g

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Tiramisu Coffee

March 5, 2016 by Lynsey Leave a Comment

Okay people, brace yourselves. I’ve got 2 words for you. Ready? Tiramisu. Coffee.

Aaaaahhh!

To say I’m excited about this recipe is truly an understatement. Tiramisu is in the top 3 of my all-time-favorite desserts. Ever! I love those fluffy lady fingers soaked in coffee then layered with sweet, creamy mascarpone cheese and dusted with cocoa powder. Oh mu-goodness!

I love tiramisu, but it’s really not deemed a breakfast food even though coffee is a huge component of this amazing dessert. I could trick myself and tell my self it’s okay and indulge in a huge piece of tiramisu with my morning cup of coffee, but then I would have guilt. And there is no way I’m going to let guilt ruin one of my favorite desserts ever.

So, I did something ingenious! If I do say so myself. I made tiramisu coffee.

TIRAMISU COFFEE!!!

Y’all, this stuff is amazing. Bold coffee, light chocolate flavor and then there’s that lightly sweet and airy cream floating throughout the coffee. As if that wasn’t enough, it’s topped with a dollop of fresh whipped cream and cocoa powder.

Tiramisu Coffee

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

Tiramisu coffee is everything you love about that infamous dessert of espresso soaked ladyfingers, mascarpone cheese and cocoa powder without all the work. This coffee comes together in minutes and is rich, bold perfection.

Ingredients

1 Mug strong brewed coffee, hot
1 Tsp dark cocoa powder*
1/4-1/2 Tsp Stevia or other sweetener
1 Oz Rum, optional*
For the mascarpone cream-
2 Tbsp heavy cream
1 1/2 Tsp mascarpone
1/2 Tsp sugar
1/8 Tsp vanilla
For serving-
Fresh whipped cream
Cocoa powder

Instructions

Add cocoa powder, sweetener (to taste) and rum, if using. Stir to combine.

For the cream-

Combine cream, mascarpone, sugar and vanilla in a small bowl. Whisk vigorously until the mixture is thickenend and frothy. *
Hold a spoon, dome side up, over coffee and slowly pour theh cream over the spoon allowing it to fall in the coffee, do not stir.
Top with a spoonful of fresh whipped cream, dust with cocoa powder and serve.

Notes

*Rum extract may be used in place of actual rum, just use a tiny drop in it's place.

*To make the cream, you may place all ingredients in a mason jar, seal and shake until thick.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 129mgSodium: 205mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 6g

Cinnamon Coffee Cake with Streusel

January 29, 2016 by Lynsey Leave a Comment

There’s something about the smell of cinnamon permeating the entire house that makes you feel all warm and cozy. That feeling is welcomed at all times, but even more so during these cooler months.

There are several recipes that come to mind when I think of cinnamon, but one that truly jumps out at me is coffee cake. And a coffee cake isn’t a coffee cake without streusel topping. Can I get an amen?

Amen!

If we get right down to it, the coffee cake is just a plater for the streusel. Because, in my humble opinion, the streusel is the best part of a coffee cake.

What is it that is sooooo enticing about that streusel layer? Oh, I know! The crunchy, buttery, sugar that is piled high on top of the cake.

The coffee cake has it all. A soft, moist, buttery cake with a healthy dose of cinnamon-brown sugar swirled through the center. Oh…and that swirl has some coffee mixed in as well, bringing a whole new meaning to coffee cake! And then the streuseel. Tons of sugary, cinnamony, streusel piled thick atop the entire cake.

This cake pure perfection! In my opinion, there is no better way to start the day than with a mug of hot coffee and a warm slice of this coffee streusel cake.

And nothing says you have to limit this cake just to breakfast, it is good enough to be served at brunch or even for dessert!

Cinnamon Coffee Cake

Ingredients:

For the cake-
10 Tbsp unsalted butter, room temperature
1/4 Cup brown sugar
1 Cup granulated sugar
2 Eggs
2 Tsp vanilla
1 Tsp salt
1 1/2 Tsp baking powder
1/2 Tsp baking soda
2 1/4 Cup flour
1/2 Cup sour cream
1/2 Cup buttermilk

For the Streusel-
10 Tbsp unsalted butter, chilled and cubed
1 Tsp salt
1/2 Tbsp roasted Siagon cinnamon
1 1/2 Cups flour
3/4 Cup brown sugar
1/2 Cup granulated sugar

For the filling-
2/3 Cup streusel mixture
1/3 Cup brown sugar
1 Tbsp instant coffee grounds*
1 Tsp cinnamon

Directions:

For the streusel-
Combine salt, cinnamon, flour, and both sugars in a bowl and whisk to combine. Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs. Transfer 2/3 of a cup to a separate bowl for the filling.

For the filling-
Add brown sugar, coffee grounds and cinnamon to 2/3 cup of streusel topping. Mix to incorporate and set aside.

For the cake-
Preheat oven to 350.

Spray a 9 inch springform pan with non-stick cooking spray and lighting dust with flour. Set aside.

Combine flour, salt, baking powder, and baking soda in a bowl and whisk to combine. Set aside.

Place butter in a large bowl and beat on high until smooth, about 30-45 seconds. Add both sugars and beat on high until combined, about 2 minutes. Add the eggs and beat on high until light and fluffy, about 5 minutes.

Add a third of the flour mixture to the butter mixture and mix to combine. Add the sour cream and mix until incorporated, add half of the remaining flour mixture and mix until combined. Add the buttermilk, mix thoroughly and then the remaining flour mixture and mix until just incorporated.

Pour half of the batter in the prepared pan, top evenly with the filling then pour the remaining batter evenly over the filling and spread into an even layer. Using knife, gently swirl the mixture (making sure the knife touches the bottom of the pan) to swirl through the batter. Top with the streusel topping and place in the preheated oven.

Bake for 50 minutes to an hour, until streusel is set and toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 10 minutes. Remove the outside of the pan and allow to sit for at least one, if not two hours before serving. Store in an airtight container.

*Best if enjoyed within 2-3 days of baking.
*Can be made ahead of time, cooled completely, wrapped tightly in plastic wrap and freezer paper and frozen. Thaw for a day, or at least overnight before serving.
*The coffee not only lends a bold, brown color to the filling, it also adds a nice coffee flavor to the cake. If you aren’t a coffee enthusiast simply reduce or eliminate it all together.

Recipe source: A Lynsey original

Brown Sugar Mocha Coffee

April 24, 2015 by Lynsey Leave a Comment

Some people start their day with a large, carbonated beverage, others have a big ol’ glass of tea, some start with a simple glass of lemon water among other things. I think it’s safe to say that my day doesn’t officially start until I have my coffee.

My typical morning cup of java consists of a little milk and a touch of sweetener. But, from time to time I like to fancy things up a bit. Coffeehouse style. But, I don’t always like dropping $5.00 or more for a gourmet coffee, or leaving the comfort of my home. So, what’s a girl to do when the coffeehouse style coffee is calling her name?

Well, make her own fru fru version right in the comfort of her own home, in pajamas and all!

I love playing around with flavored coffees. I feel all mad scientist-y and stuff adding a pinch of this and a splash of that. And after it’s all said and one, giving it a healthy dollop of fresh whipped cream right on top. (another reason, these are only an occasional treat)

My latest concoction is this brown sugar mocha coffee. It’s been unseasonably cool here this week, and the past few days have been dreary and rainy making it less that desirable to get out and about. So, while me and my little guy have stayed in and enjoyed rainy days, I’ve also taken the opportunity to whip up another amazing coffee.

This brown sugar mocha is a cinch to make and comes together in about the same amount of time it takes to brew a cup of your favorite coffee. Add a little unsweetened cocoa powder for a hint of chocolate flavor and then a scoop of brown sugar for some sweetness. To dress it up I “floated” the cream into the coffee, which allowed most of it to stay on top of the coffee, actually allowing the coffee to come through the cream before sipping. And to make this an overthetop treat, perfect for a rainy day, I added some whipped cream, a sprinkle of cocoa powder and a drizzle of chocolate syrup (which is totally optional). Making it a great way to start the day…as well as making a rainy, dreary day a little less dreary.

This cup of joe is sweet without being overly sweet. It’s got that chocolate flavor you’re looking for but without the added sweetness that comes from chocolate syrup. This is a flavored coffee that will appeal to those that even enjoy their coffee straight-up black. I speak from experience, since the hubs takes his black. He said the flavors were bold enough to taste, but subtle enough where the coffee wasn’t overly sweet or too flavored.

So whether you need an afternoon pick-me-up or you’re looking for a fun way to start your day (in the comfort of your own home) this brown sugar mocha is just what you need.

Brown Sugar Mocha Coffee

Ingredients:

1 (12 oz) Cup of your favorite brewed coffee
1 Tbsp brown sugar, or more depending on how sweet you’d like
1 1/4 Tsp unsweetened cocoa powder, plus more for garnish
2 Tbsp heavy cream, placed in sealed jar with 1/4 tsp sugar and shaken vigorously for 30 seconds
Whipped cream, optional
Chocolate syrup, optional

Directions:

Place cocoa powder and brown sugar in a coffee mug, top with coffee and stir to combine. Taste, add more sugar if desired. Turn a spoon upside down and hold about 1 inch above the coffee, pour the cream over the spoon. This will allow the cream to float at the top of the coffee.

Top with whipped cream, a sprinkle of cocoa powder and chocolate syrup, if desired. Enjoy.

Recipe source: A Lynsey original

Salted Caramel Brulee Coffee

March 11, 2015 by Lynsey Leave a Comment

It’s official. Sunday morning at 2:00 we sprung forward. In other words, we lost an hour of precious, glorious sleep and we were all feeling it. Well, at least in my house we were. And, we still are. Up until the past year the time changes haven’t affected me; loose an hour, gain an hour, whatever the case was I was fine. Now, not so much. I struggle, and I deal with the struggle for weeks, sometimes even months.

This struggle is real. And it’s one that can only be met and defeated with a big ol’ cup of coffee. And I’m talking the strong stuff; none of that half caf or mild brew. Since I’m already dragging, the last thing I want to do is wake up even earlier to go by the coffeehouse on the way to where I’m going. Am I right?

What to do. What to do.

Enjoy a coffeehouse worthy beverage without ever stepping foot out the door. And that’s exactly what you can do with this salted caramel brulee coffee.

Creme brulee is one of my all. time. favorite. desserts. If I see it on the menu or if the waiter lists it, it doesn’t matter how full I am, I’m ordering it and indulging. It’s my weakness. There’s something truly magical about breaking through a thin sheet of crispy sugar that’s quickly followed by gliding through a silky smooth custard. Oh my gosh, I’m drooling just thinking about it.

Anyway. Back to the coffee.

I saw a recipe for caramel brulee coffee over on Foxes Love Lemons and was instantly intrigued. My favorite dessert meets my favorite morning beverage? Match made in heaven! What better way to fight this time change, or any morning I’m dragging than with an amazing cup of coffee.

I am a true fan of caramel. But add salt to the mix, and oh my goodness. I’m ~~slightly~~ obsessed with the stuff. So, I decided to take the caramel brulee coffee I saw and make it a salted caramel brulee coffee. Words cannot express just how amazing this drink is. I mean, this will cure those morning blues…and dare I say even those Monday morning blues.

So, the next time you need an extra special cup of coffee or an afternoon pick-me-up; make this salted caramel brulee coffee. It may not cure what ales ya, but it will take you to your happy place for just a bit.

Salted Caramel Brulee Coffee

Yields: 1 Cup

Ingredients:

1/4 Cup milk
1/4 Cup heavy cream
2 Tbsp caramel sauce, homemade or store bought, plus more for drizzling
1 1/2 Tsp brown sugar
1//8 Tsp sea salt
1 Cup (8oz) hot coffee
Whipped cream, for topping

Directions:

Combine milk, cream, caramel, brown sugar and salt in a small saucepan and stir to combine. Place over medium heat for 4-5 minutes, until foamy and steaming, whisking frequently. (Keep an eye on the mixture, as it will bubble up and run over the sides of the pan)

Meanwhile, while the milk mixture is heating, make one cup of your favorite coffee.

Carefully pour the milk mixture in the mug with the coffee. (You may not need all of the milk mixture). Top the coffee with whipped cream, drizzle with additional caramel if desired and top with a little salt. Enjoy!

Recipe source: Adapted from Foxes Love Lemons, originally from Sweet Happy Life

Irish Coffee and Whiskey Brownies with Chocolate Whiskey Frosting

March 14, 2014 by Lynsey Leave a Comment

We’re t-minus 3 days till St. Paddy’s day. Irish brews and whiskeys will be flowing through the pubs like water through a stream. And to soak up the booze, there has to be fest foods. Foods with green tint, rainbows, and tons of booze are required on St. Paddy’s day.

For any celebration there has to be sweets. My go to sweet is the classic brownie. Gooey, fudgy brownies are my all time favorite. Definite bonus points for the kind that are so gooey that they stick to your teeth. Yum.

So, to get the classic brownie all jazzed up for St. Paddy they need a little booze. Chocolate. Coffee. Whiskey. I honestly couldn’t think of a better combination. Could you? The coffee enhances the chocolate flavor immensely, which we all can agree is a great thing. But then a hefty dose of Irish whiskey is added to the mix with blends so well with the other two.

These brownies will knock your socks off. On the gooey, stick-to-your-teeth meter, these are a definite 10. But the boozy chocolate goodness doesn’t stop there. On top of that perfect brownie is a delicious, chocolate-coffee-whiskey frosting. Making these go off-the-charts. This is the perfect blend of coffee, chocolate, and whisky that will wake you up while giving you your whiskey fix.

Now you don’t have to choose between chocolate, whiskey or coffee, you can have all three is a deliciously decadent dessert. These would be a delicious way to end your St. Paddy’s day celebration or just to end a rough day! Either way, make these boozy fudgy brownies soon and enjoy with a big glass of ice cold milk or Irish coffee!

Irish Coffee and Whiskey Brownies

Ingredients:

For the brownies-
2 Oz Semisweet chocolate, roughly chopped
3 Oz Bittersweet chocolate, roughly chopped
9 Tbsp unsalted butter, cut in tablespoon slices
1 Cup sugar
1/4 Cup strong brewed coffee
1/4 Cup Irish whiskey
2 Eggs
1 Tsp vanilla
1/3 Cup +2 Tbsp flour
1/4 Tsp salt

For the chocolate whiskey frosting-
2 Tbsp unsalted butter
1/3 Cup cocoa powder
1 Cup +2 Tbsp powdered sugar
2-3 Tbsp coffee
1-2 Tbsp Irish whiskey
Pinch of salt

Ingredients:

Preheat oven to 350. Line an 8×8 pan with parchment paper and set aside.

Place both chocolates and butter in a medium sauce pan and place over medium low heat, stirring often, until the mixture has melted. Add the sugar and whisk to combine. Set the chocolate mixture aside and allow it to cool to room temperature.

Once the mixture has cooled add the coffee and whiskey and whisk to combine. Add the eggs, one at a time, and stir to incorporate. Add the vanilla and stir. Add the flour and salt and whisk until just combined.

Pour in the prepared pan and bake for 35-45 minutes, until the sides are set and the center is no longer runny. Remove from oven, leave in the pan, and allow to cool.

For the glaze-
Place the butter in a microwave safe dish and heat in the microwave until melted, about 15-20 seconds. Add 2 tablespoons of coffee, cocoa powder and powdered sugar and stir to combine. Slowly add the whiskey, one tablespoon at at time stirring to mix thoroughly. If the mixture is still too thick, add more coffee or whiskey a teaspoon at a time, according to your taste preference and stir until it’s still thick but able to be poured and easily spread. Add the salt and stir to combine.

Slowly pour over the cooled brownies, that are still in the pan, and allow the frosting to set. Remove from pan, cut and serve.

Recipe source: A Lynsey Original

Irish Coffee

March 12, 2014 by Lynsey Leave a Comment

I am a coffee person. I mean, I have to have at least one cup of coffee every morning to get me up and going. Most of the time I’ll add a splash of half and half and a little sugar and I’m a happy girl. I don’t need a whole lot of extras in my coffee, but it is fun to change it up from time to time.

Sometimes I’ll use a flavored creamer, add a sprinkle of cinnamon or just go full force and make it Irish. While Bailey’s has done a terrific job with their line of creamers, giving you all the taste without the alcohol making it a perfect option for your morning cup of joe, there are times where you need the real deal. Just a little splash of something to take the edge off. And when that time comes, it’s time for a delicious cup of Irish coffee.

So whether it’s been a long day and you need to take the edge off or you just want a little relaxing, after dinner drink to sip on, Irish coffee is an easy and ideal option. There’s nothing better than a strong brewed cup of coffee, sweetened with a touch of brown sugar, and stiffened up with a shot of Irish whiskey. But, the part I love most about this coffee is how you drink it. Instead of stirring in your cream, you actually float the cream in the coffee and then add a healthy dab of whipped cream and you drink the coffee through the cream and whipped cream. I couldn’t imagine any better way to end the day.

So whether you’re looking to unwind after a delicious St. Paddy’s meal or needing to take the edge off, make this Irish coffee this St. Patrick’s day or any day you need a little change up from your traditional coffee.

Irish Coffee

Ingredients:

1 Cup of your favorite coffee
1-2 Tbsp brown sugar, depending on your sweetness preference
1 Oz Irish whiskey
2 Tbsp cream or half and half
2-3 Tbsp fresh whipped cream
Sprinkle of cinnamon

Directions:

Brew your favorite coffee. Add brown sugar and stir until sugar is dissolved. Add whiskey and stir to incorporate. Holding a spoon over the coffee, rounded side up, slowly pour the cream or half and half allowing the cream to float throughout the coffee, do not stir. Top with fresh whipped cream and sprinkle with cinnamon.

Do not stir the cream or whipped cream into the coffee, drink the coffee through the whipped cream.

* To make this a mock Irish coffee, omit the cream and whiskey and use your favorite flavor of Bailey’s creamer.

Recipe source: A Lynsey Original

Banana-Rama Coffee Milkshake

May 17, 2013 by Lynsey Leave a Comment

It’s spring and summer is right around the corner! Are you ready? Summer sun. BBQ’s. Trips to the lake. Vacation at the beach. Camping. Baseball games, etc. It will all be here before ya know it! With all those fun activities comes the hot summer sun, as well. And while there are many ways to try to stay cool and beat the heat; slurping down milkshakes, smoothies and icees is at the top of my list. There’s nothing better that a cold, ice cold drink to help cool you down on a hot summer day.

I love ice cream, and I have just as big of a weakness for coffee. I don’t wake up and want coffee each and every morning, I wake up and neeeeeeed coffee every morning. If I haven’t had my coffee you can pretty much render me useless. My mind doesn’t start functioning until it’s had some “go juice”! I know there are a lot of you out there that feel my pain and are in the exact same boat.

Since I have a deep down love (and need) for these two things, when I saw this shake on Shugary Sweets it was a no brainer that I was going to make it. I knew I HAD to make it sooner rather than later. Two of my weaknesses coming together to make one incredible milkshake? I think so…count me all in!

I absolutely love this combination; a little coffee, some ice cream, chocolate…you know I love chocolate, and a banana. A smooth, thick, creamy milkshake with that strong, bold coffee taste that is quickly cut but the sweet, creamy vanilla ice cream with hints of banana and chocolate in every sip. It’s the perfect treat to cool down, and the perfect pick-me-up for the hot summer afternoons that are sure to be here soon.

Banana-Rama Coffee Milkshake

Ingredients:

1 1/2 Strong brewed coffee, room temperature
2 Cups vanilla ice cream
1 Large, frozen banana
1/4 Cup chocolate syrup, divided
Fresh whipped cream
5-6 Ice cubes

Directions:

Combine coffee, ice cream, banana, 3 tablespoons of chocolate syrup and ice in a blender and blend to combine, until smooth. Pour into 2 large glasses, top with whipped cream, chocolate syrup and garnish with a banana slice.

Recipe source: Shugary Sweets originally from Eight O’Clock Coffee

Irish Coffee Blondies For St. Patrick’s Day

March 16, 2012 by Lynsey 2 Comments

Tomorrow is St. Patrick’s day. Do you have your green out and ready to wear? We wouldn’t want you to get pinched! What else goes along with St. Patrick’s day; good food and booze, right? No matter what you have on your menu for St. Paddy’s day, make these Irish coffee blondies for dessert. It’s the perfect mix of sweet, coffee and whiskey.

I just recently came across a new blog that I am ~~slightly~~ obsessed with, Baked Bree. I love everything about her blog; her writing style, beautiful photographs and awesome recipes. This week she has been posting “Irish” inspired recipes and when I saw this recipe for blondies, I knew I had to make them for St. Paddy’s day.

Every year I have wanted to make something for this fun holiday but it’s always snuck up on me and I hadn’t made a thing. Well this year, I finally got a chance to make something. These blondies are incredibly simple to put together, we’re talking no electric mixer needed, and consist of ingredients that are pantry staples. Melt a little butter, mix in some sugar, eggs, flour and a few other ingredients and bake. Top it with a simple whiskey glaze and you’ve got a dessert that is moist and delicious that is ready in under an hour. You have all the deliciousness of the drink in the form of a dessert bar.

Irish or not, these bars can be enjoyed by all.

Irish Coffee Blondies

Ingredients:

For the bar-
2 Sticks (1 cup) unsalted butter
2 Eggs
1 Tsp vanilla
2 Cups flour
1 Tsp baking powder
1/4 Tsp baking soda
2 Cups packed brown sugar
1/4 Cup freshly brewed espresso, or strong coffee
Pinch salt
1/2 Cup almonds, sliced or roughly chopped

For the glaze-
1 Tbsp butter
2 Tbsp Irish whiskey
3/4 Cup powdered sugar

Directions:

Preheat oven to 350. Line a 9×13 pan with parchment paper, spray with non-stick cooking spray and set aside.

Place butter in a medium bowl and melt. Set the melted butter aside and allow to cool slightly.

In a large bowl combine flour, baking soda, baking powder and salt and stir to combine.

Add the brown sugar, eggs, vanilla, and coffee to the butter mixture and stir to combine. Once combined pour into the flour mixture and whisk until the mixture is smooth and free of lumps. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, until set or toothpick inserted comes out crumb free. Remove from oven and allow to cool completely.

For the glaze-
Melt the butter. Combine the butter, whiskey, and powdered sugar and stir to form the glaze. If the mixture is still too thick add milk, 1 teaspoon at a time until the glaze can be drizzled.

Sprinkle the cooled bars with almond slices and drizzle with the glaze.

Note:

Prepared espresso can be replaced with 3 tablespoons of coffee grounds. *If the espresso is replaced with coffee grounds reduce baking time to 27-30 minutes.

Sprinkle sliced almonds on bars before baking to toast the nuts while the bars are cooking.

Replace milk, if needed, with additional whiskey to thin out the glaze to give a more “boozy” taste.

Recipe source: slightly adapted from Martha Stewart Living via Baked Bree

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