ogether the cake mix, oil, coffee, chocolate chips and eggs.
ix, oil, 1/2 cup coffee and eggs.
Add Swirled
Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
Garnish with a dollop of whipped cream and sprinkle of toffee chips.
n chopped Heath bars (or toffee bits (if using) mini chocolate
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
fter each addition.
Dissolve coffee in water. Cool slightly and
he cake, stir milk and coffee in a small bowl until
corn syrup and left over coffee. Stirring constantly, bringing mixture to
et.
Meanwhile, to make coffee bean brittle, line a baking
ides with spatula.
Add coffee to bowl.
Increase speed
nd slowly add the hot coffee, whisking until smooth & set aside
br>Adjust basket to fit coffee maker.
Pour the 4
Set oven to 350 degrees.
Grease and flour a 9\" square baking pan.
In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
Pour into prepared pan.
In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
Mix in toffee chips.
Sprinkle evenly over cake batter.
Bake 35 minutes, or until cake tests done.
Cool on wire rack.
stirring between additions. Add instant coffee crystals and blend until well
Butter a baking sheet and line the baking sheet with waxed paper.
Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.
ool. Once cool, brush melted toffee crunch milk chocolate bar on
he milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
Stir
f soda, vanilla essence and coffee mixture, mix well and allow
ecadent that way!).
Combine coffee and hot water and stir