Mocha Caramel Cookies (vegan option)

Thanks to Pact coffee for sponsoring this post Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour. I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within. Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also […]

The post Mocha Caramel Cookies (vegan option) appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Pact coffee for sponsoring this post

Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour.

I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within.

Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also refine your search as you browse their site to filter by roast, flavour profile or origin. If, like me, you don’t really know *what* to look for, you can try out a coffee, give it a rating and, based off of that, they’ll select your next coffee.

If you want to give pact a go yourself, you can use my discount code of ‘IZY’ to get £5 off your first bag of coffee! (NB. I don’t get a kickback from this, it’s just for you to enjoy).

The coffee I used in the caramel was the Christmas blend, which has tasting notes of Christmas pudding (think cosy spices and molasses-y dried fruits). It was the perfect pairing for the bitterness of the cocoa and the warmth of the cinnamon. I have to say that the experience is made even better if you have a cup of the same coffee alongside the cookies so you really taste all the flavours!! The Christmas blend is available for a limited time and was created to support Mental Health Foundation, donating 50p from every bag sold to the charity. 

I hope you give the cookies (and coffee) a go and that they bring you a little bit of cosy comfort this winter!

Mocha Caramel Cookies

Mocha Caramel Cookies

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

A chewy chocolate cookie, packed with chocolate chips and filled with a coffee caramel centre.

Ingredients

Caramel:

  • 75g granulated sugar
  • 20g golden syrup
  • 20g water
  • 75ml single cream (or soy cream)
  • 10g unsalted butter or vegan butter
  • 10g ground Pact Christmas Blend coffee beans

Cookie dough:

  • 110g unsalted butter or vegan butter, softened
  • 100g dark brown sugar
  • 50g granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp fine table salt
  • 4 tbsp aquafaba (or 1 egg)
  • 40g unsweetened cocoa powder
  • 80g golden syrup
  • 210g plain white flour
  • 1 ½ tsp bicarbonate of soda
  • 100g dark chocolate chips
  • ~50g granulated sugar, for rolling

Instructions

First make the caramel:

  1. Line a loaf tin with baking paper and set aside.
  2. Place the sugar, golden syrup and water into a medium pot and place over a medium heat on the stove. Stir only until the sugar dissolves then leave to bubble away – you want it to reach 116°C.
  3. Meanwhile, place the cream, butter and ground coffee beans into a small pot and bring to a simmer. Take off the heat and leave to infuse.
  4. Once the sugar mixture is up to temperature, strain the cream mixture through a fine mesh sieve to remove the majority of the coffee grounds. Add the cream to the hot caramel and stand back as it may bubble up.
    After the bubbles have subsided, mix together and put back on the heat. Bring the mixture up to 116°C again then remove from the heat and pour into the lined loaf tin. Leave to cool then freeze so the caramel sets up.

Make the cookie dough:

  1. Cream the butter and sugars together in a large bowl until smooth. Stir in the cinnamon, salt, aquafaba (or egg), cocoa powder and golden syrup. Lastly mix in the flour, bicarb and chocolate chips to get a soft dough.
  2. Chill the dough for at least 30 minutes or up to 24h to help it firm up.
  3. Once the dough has chilled, line two baking trays with baking paper and preheat the oven to 180C fan.
  4. Remove the caramel from the freezer and cut into 20 chunks.
  5. Scoop 2 tbsp worth of cookie dough and roll into a ball. Make an indent in the centre and pop the piece of caramel in there, squeezing the cookie dough around it to cover and seal the caramel within the dough. Repeat with all the cookie dough and caramel
  6. Place the 50g of granulated sugar into a shallow dish and roll each cookie dough ball lightly in the sugar. Set the cookie dough balls onto the baking trays spacing them about 6cm apart to allow for spread.
  7. Bake for 10-12 minutes until the edges are set but the centres are still soft. Leave to cool on the tray for 5 minutes before removing to a cooling rack.
  8. Store in an airtight container for up to 1 week.

The post Mocha Caramel Cookies (vegan option) appeared first on Izy Hossack - Top With Cinnamon.

Homemade Eggnog Latte

Homemade Eggnog Latte
Eggnog lattes are one of those drinks that really fit in with the Christmas season. Unlike Peppermint Mochas and even gingerbread spiced drinks, they’re not really something that you can drink year-round because the key ingredient – eggnog – is not widely available in the spring and summer. So, I say …

The post Homemade Eggnog Latte appeared first on Baking Bites.

Homemade Eggnog Latte
Eggnog lattes are one of those drinks that really fit in with the Christmas season. Unlike Peppermint Mochas and even gingerbread spiced drinks, they’re not really something that you can drink year-round because the key ingredient – eggnog – is not widely available in the spring and summer. So, I say splurge while you can and, if you’re an eggnog latte fan, don’t hesitate to enjoy a few around Christmas or New Year’s. And with this recipe for a Homemade Eggnog Latte, you don’t have to run out to the nearest coffee shop to enjoy one, because you can make one easily yourself!

An eggnog latte starts with eggnog. I recommend starting with a store bought eggnog for this type of drink, as they tend to be a little more consistent when you’re heating them up. You’ll have your choice of full fat, low fat and a variety of nondairy eggnogs. While I use a classic dairy eggnog in the recipe below, you can also use nondairy options for this drink. Don’t pick a ‘nog that comes with alcohol added to it because it will be difficult to steam up to a nice consistency, but you can spike your coffee with a splash of brandy or bourbon after you mix up the drink and I won’t tell. Above all, choose a brand you like because the latte is going to get all of its flavor from that eggnog.

The eggnog should be steamed with an espresso machine or heated and vigorously “steamed” by hand (which you can do by using a countertop milk frother/steamer or by vigorously whisking it in a medium bowl) to give it some body and create a nice head of foam on top of the drink. Since eggnog is already sweetened, you won’t need to add any extra sugar to your latte. I always add a little extra vanilla and nutmeg to make those flavors – which are classic ‘nog ingredients – really pop.

The eggnog is then combined with strong coffee or espresso, along with a bit of vanilla and nutmeg. You probably won’t have to add additional sugar to this because the eggnog is already sweet, but you can mix in a spoonful of sugar if that is how you prefer your coffee drinks. I tend to serve this as-is, with the milk foam on top of the drink, although it can also be finished with a spoonful of whipped cream and a dusting of extra nutmeg. Serve with a slice of cake or your favorite cookies.

Homemade Eggnog Latte
8 oz store bought eggnog
2 oz espresso or
4 oz strong coffee
1/4 tsp vanilla extract
1/8 tsp freshly ground nutmeg
whipped cream, optional

Steam eggnog using an espresso machine or a countertop milk steamer, or heat in the microwave and vigorously froth with a whisk until it is thick and foamy.
In a large mug, combine espresso (or strong coffee), vanilla extract and nutmeg. Top with steamed eggnog. Garnish with whipped cream, if desired.

Serves 1.

The post Homemade Eggnog Latte appeared first on Baking Bites.

Copycat Vegan Baileys

Learn how to make homemade Vegan Baileys Almond Milk Liqueur with this quick and easy recipe. All you need to do is mix Irish whiskey, coffee, almond milk, cane sugar and a bit of vanilla and cocoa powder. It’s Emese and I love Baileys! I don&#82…

Learn how to make homemade Vegan Baileys Almond Milk Liqueur with this quick and easy recipe. All you need to do is mix Irish whiskey, coffee, almond milk, cane sugar and a bit of vanilla and cocoa powder. It’s Emese and I love Baileys! I don’t drink much alcohol, but if I have to choose...

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The post Copycat Vegan Baileys appeared first on My Pure Plants.

South Indian Filter Coffee Is Like No Coffee You’ve Had Before

In April, my stainless steel coffee filter ran dry. Which is to say, I ran out of my favorite coffee—in the midst of a lockdown, no access to my Indian grocery store, and broken supply chains (both retail and by way of visiting aunties loaded with gift…

In April, my stainless steel coffee filter ran dry. Which is to say, I ran out of my favorite coffee—in the midst of a lockdown, no access to my Indian grocery store, and broken supply chains (both retail and by way of visiting aunties loaded with gifts). Anyone whose day begins with the certainty of that one precisely made cup would understand when I say: I was sad.

In the end I substituted, managed, survived. (Okay, I may have begged a friend across town to mail me the dregs of her stash.) There were certainly far bigger worries to wade through, but its absence was felt. In a shaky world, it was the reassurance of that morning routine that I craved.

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What Does Your Mug Type Say About You?

Ever wondered why every mug on the BYO-mug shelf at your office (remember that place?) looked so different from the others? Why your pink collapsible carry-as-you-go sat next to an enamel camping mug, which in turn rubbed rims with a hand-painted asymm…

Ever wondered why every mug on the BYO-mug shelf at your office (remember that place?) looked so different from the others? Why your pink collapsible carry-as-you-go sat next to an enamel camping mug, which in turn rubbed rims with a hand-painted asymmetrical one... and so on.

Turns out it isn’t just what’s in our mugs (a very boozy hot chocolate for me at the moment, if I'm being honest) that speaks volumes of our tastes and preferences, it’s also what holds them that’s revealing. Because, no matter where you’re from or what you sip, it’s likely you have a favorite mug type. I know I have mine—chubby (but not too chubby that I can’t cradle it between my palms), a bold handle shape, often textured, always handmade.

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Pumpkin Coconut Cream Cold Brew.

Here’s a peek at how I’ve been making pumpkin cream cold brew at home! I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement. Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons. This is […]

The post Pumpkin Coconut Cream Cold Brew. appeared first on How Sweet Eats.

Here’s a peek at how I’ve been making pumpkin cream cold brew at home!

pumpkin coconut cream cold brew

I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement.

can of cold coconut milk

Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons.

This is super similar, except we’re making a pumpkin coconut cream mixture, much like the pumpkin cream cold brew from starbucks. Which is my LOVE. I mean, I could drink one everyday. I just adore that drink. 

whipped pumpkin coconut cream

My version is much similar, but no where near as sweet. Don’t get me wrong – there is sugar in the pumpkin coconut mixture, it just not as sweet as the store version. Which is fine, because I like to save any of my sweet(er) coffee drinks for outside the house. But in the case that you DO want it sweeter, you can add more!

I mean, doesn’t this look like ice cream below?!

pumpkin coconut cream cold brew

This is how it goes down!

You start with coconut cream. I always have a few cans in the refrigerator – store them there because they need to be cold for this. You can use the cold cream from the milk to whip, or you can actually buy a can of coconut cream too. Either way works.

And don’t worry about it being super thick, because it works better when it’s softly whipped anyway. Think super soft peaks!

pumpkin coconut cream cold brew

Whip in the pumpkin, some spice (I like less, most people prefer more than I do!), vanilla extract, some sugar and salt. 

Pour a glass of your favorite cold brew. Or if you really want, you can absolutely throw this on top of hot coffee too! 

Top the iced cold brew with a few spoonfuls of the pumpkin coconut cream. Oh my gosh. It’s heavenly! 

pumpkin coconut cream cold brew

If you’d like, you can add some pumpkin syrup, vanilla syrup, or heck even maple syrup to the cold brew.

This is such a great drink because you can really customize it to your liking.

pumpkin coconut cream cold brew

And for me, it’s ALWAYS iced coffee season. I love iced so much more than hot. Once this season is over, I’ll move to an iced eggnog latte. Give me iced all the time!

pumpkin coconut cream cold brew

Pumpkin Cream Cold Brew

Print

Pumpkin Coconut Cream Cold Brew

This pumpkin cream cold brew is made with whipped pumpkin coconut cream, spiced with cinnamon and served over ice. It's perfect!
Course Drinks
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author How Sweet Eats

Ingredients

  • 1 can cold coconut milk, or ½ cup coconut cream
  • 2 tablespoons pumpkin puree
  • 2 to 3 tablespoons powdered sugar, depending on your preference
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • ½ teaspoon cinnamon, or pumpkin pie spice, if you prefer, plus more for sprinkling
  • pinch of freshly grated nutmeg
  • 12 ounces cold brew coffee

Instructions

  • Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Add in the pumpkin puree, sugar, salt, vanilla extract, nutmeg and cinnamon.
  • Beat on medium speed until it's softly whipped and slightly thickened. Taste and add more spice or sugar if you’d like. I don’t like a lot of spice, so I only add a bit. Feel free to add more nutmeg, allspice, cloves, etc! (You can store this in a sealed container in the fridge for a few days!)
  • Pour the cold brew over ice. If desired, you can add a syrup, honey or sugar to the cold brew to make the coffee itself sweeter. Top the iced coffee with a few big spoonfuls of the pumpkin coconut cream. Sprinkle with cinnamon. Drink!
  • Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!

pumpkin coconut cream cold brew

Swirls together nicely too!

The post Pumpkin Coconut Cream Cold Brew. appeared first on How Sweet Eats.

Ultimate Oreo Cake

Ultimate Oreo Cake
The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.
READ: Ultimate Oreo Cake

Ultimate Oreo Cake

The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.

READ: Ultimate Oreo Cake

The Best Coffee Filter Substitutes for When You’ve Run Out

Running out of coffee filters isn’t really a big deal, especially here in New York, where there’s a grocery store or bodega on every other block (most will have filters on any given day).

But there are some times—like Saturday mornings or early work d…

Running out of coffee filters isn't really a big deal, especially here in New York, where there's a grocery store or bodega on every other block (most will have filters on any given day).

But there are some times—like Saturday mornings or early work days, for example—when leaving the apartment before gulping down something caffeinated simply doesn't seem like an option. (And this is only more true if you don't live in an area with a filter-carrying store within a few minutes' walk.)

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3 Creamy Coffee Drinks for Your Inner Barista

We’ve teamed up with Planet Oat to share the many delicious ways you can enjoy their Oatmilk at home. Here, cookbook author and Great American Baking Show winner Vallery Lomas shares expert tips and ideas from her neighborhood café owner—Rahim Diallo o…

We’ve teamed up with Planet Oat to share the many delicious ways you can enjoy their Oatmilk at home. Here, cookbook author and Great American Baking Show winner Vallery Lomas shares expert tips and ideas from her neighborhood café owner—Rahim Diallo of Ginjan Cafe—for making your morning coffee even better with oat milk.


From refreshing iced cold brew to creamy frappuccinos, oat milk is ideal for caffeinated drinks for one simple reason: The plant-based beverage does a great job of mimicking the consistency of whole milk. Not only does it whip up to make a perfectly stable foam, its creamy texture is very close to dairy milk's.

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