I received this product complimentary for testing purposes, and all opinions are my own.
I have been using this wonderful coffee maker for a while and is the best thing ever, it makes delicious coffee and is so easy to use. I, personality love the looks and the different way to brew my coffee every morning and afternoon.
Yep, I drink coffee multiple times a day, especially on my very busy days, I also like how easy it is to clean and it can keep my coffee warm for a good amount of time.
It doesn’t take lots of space and the set up is very simple, my coffee is richer, bolder and just perfect. You must look for it and change the way of coffee, I’m sure you’ll love it as much as me.
What a delicious and perfect ingredient we have this month here at the #BundtBakers group, definitely chocolate is the most amazing and versatile ingredient to cook, from cakes, brownies, bundt, cupcakes, cookies, anyway the list is to long to name it all.
And what I love the most about chocolate is the you can make it super sweet, dense, spice and why not a little sinful is you ask me.
And this month I make the most perfect bundt cake ever, it is a combination of brownie, lava cake, and cake all in one.
It have bits of almonds for some crunchiness and the not so secret ingredient, coffee, yes it is an all in one bundt the am sure you are going to love it.
Not super sweet, but perfect to share with the children, all the you love in chocolate is here in this bundt cake, soft, chewy, crunchy and decadent.
- 2 sticks room temperature butter
- 1 cup super fine sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup morning coffee
- 1 cup half and half
- 3 cups AP Flour
- 1 teaspoon baking powder
- pinch salt
- 1/2 cup unsweetened cocoa
- 1/2 cup powder milk
- 1 1/2 cup toasted, chopped almonds
- Preheat the oven to 350°F, spray a bundt pan with non stick spray and set aside.
In the bowl of a stand mixer cream sugar and butter for 5 minutes, the add the eggs one by one, vanilla extract and mix for 3 more minutes.
- In a bowl sift flour, cocoa, powder milk, baking soda, and salt.
- Add the dry ingredients in 3 additions alternating with the coffee and the half and half, then add te almonds by hand and combine well.
- Pour the batter in the pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes then place the cake to a cooling rack and let it cool completely.
- This recipe makes 1 bundt cake.
||1 hour to 1 hour 10 minutes
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Here are February’s Chocolate themed Bundt Bakers:
And here we are again, so happy to share this recipe with all of you, is different and so delicious with a cup of coffee.
Our group this month is giving ideas in cookies incorporating coffee or tea, and let me tell you Yes! What a great theme.
And of course I create this delicious chewy, crunchy, nutty and with a hint of espresso to wake u up, just in case you need it.
So come and let us delight you with all this amazingly delicious cookies we have create for you.
- 2 sticks soften butter
- 1 cup brown sugar
- 1/2 cup withe sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1/2 teaspoon grown espresso coffee
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup chopped hazelnuts
- Preheat the oven to 325°F.
- Cream butter and sugars, add eggs one by one.
- In a bowl mix flour, salt, baking powder, espresso powder and nutmeg.
- To the butter mixture add, vanilla and the dry ingredients, mix until incorporated, about 2 minutes.
- Add by hand the hazelnuts.
- Prepare 2 baking sheets with parchment paper, with an ice cream scoop pour scoops of the cookies in the baking sheet, living a good space between them.
- Bake for 12 minutes of until golden brown.
This recipe makes 16 cookies.
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The theme this month is Wake from Winter with Coffee and Tea–because unlike last month, now our Spring Fever has some basis in reality! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at firstname.lastname@example.org and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: