My mom was a closet recipe freak. She had more recipe books than god. Well, I guess god wouldn't need recipe books, would she? heheh. 
ANYway, when mom died, I inherited her books, and I had no idea there were so many. I've been slowly pouring through them to find some recipes and ideas for Mother's Day, which, since I wanted to do something special in honor of my absent mother, should be something she would enjoy.
She had dozens of tea party books, but then I found this tiny little coffee cookbook 
- The Best of Coffee: A Cookbook
I have to say, I really prefer cookbooks to online recipes. I guess I need to see mouthwatering pictures to really get excited about a recipe. And many online recipes don't include photos. Including mine. Heh. (Note to self: take pictures of food etc to include on blog...)
The recipes in this book are almost all made with coffee of some kind, beans or brewed. I picked one that mom loved, to share here, and hopefully nobody shoots me for copyright infringment, since I've duly noted the source. I'm going to make these as mini-muffins. The recipe calls for macadamia nuts which I love (yummmmm) and white chocolate, which I don't like much, so I may leave that ingredient out, or replace it with semi-sweet morsels.
White Chocolate Macadamia Muffins
Ingredients
1/2 cup freshly brewed espresso
3/4 cup plus 2 tblsp sugar
1 2/3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, room temp
2 large eggs
2/3 cup sour cream
1/2 cup coursely chopped unsalted macadamia nuts
2 oz. white chocolate, coursely chopped
In a small saucepan, bring espresso to a boil, add 3/4 cup sugar and cook, stirring frequently until sugar is dissolved. Boil over med heat w/o stirring for 4 minutes or until mixture is reduced to 1/4 cup. Cool to room temperature. Combine flour, baking powder, badking soda and salt in a small bowl. In a large bowl, mix (cream) together the butter and 2 tblsp sugar until light and fluffy, then add the eggs, beating well after each. Add coffee mixture and beat until blended. Fold in half the dry ingredients using a spoon or spatula. Fold in sour cream, then add remaining flour mixture. Lastly, stir in the nuts and chocolate. Fill muffin cups (greased) 3/4 full. Bake 15-17 minutes at 400 degrees F.
Sounds easy enough. As a side note, while searching the web for more coffee recipes, I found a site my mom would have LOVED, where you can buy vintage cookbooks. I may have to buy this one: Folgers Cooking With Coffee Recipe Cookbook Booklet. It's only $12, what the heck. But does it have good photos?
Lastly for today, here are some more cooking with coffee recipes pages I found online:
Holiday Recipes a la Java
Espresso & Coffee Recipes, from homecooking.about.com
Essence of Emeril, Cooking with Coffee episode
Hi Coffeeworks,
Love your recipe. I have also made non-dairy ice cream by modifying an ice cream maker recipe book,from Cuisinart,and added concentrated instant coffee that has been dissolved in non-dairy creamer. It tastes great.
Posted by: Hal | January 06, 2012 at 05:57 PM