Archive for April, 2011

Coffee ‘n’ Cream Brownies

This recipe for Coffee and Cream brownies comes from the cookbook ‘Taste of Home Cookies’, which I picked up on sale at Costco a few years ago.  This book has tons of recipes for cookies and cookie-type desserts in it, including these delicious brownies.  These 3-layer brownies are comprised of a brownie layer, topped with an espresso buttercream layer, followed by a layer of chocolate ganache.  The espresso layer tastes very similar to my favorite mocha buttercream frosting.  You really cannot go wrong when you top brownies with frosting and chocolate ganache!  These brownies are so rich and chocolaty.  I love the creamy topping on the chewy brownie base.  They are the perfect thing to bake to satisfy any chocolate craving!

Coffee ‘n’ Cream Brownies

(print recipe)


For the Brownie Layer:

  • ½ cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 2 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • ¼ teaspoon baking soda

For the Espresso Buttercream Layer:

  • 4 tablespoons heavy whipping cream
  • 1 ½ teaspoons instant espresso powder
  • 3 tablespoons butter, softened
  • 1 ½ cups confectioners’ sugar

For the Chocolate Ganache Layer:

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup heavy whipping cream


  1. In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a small bowl, whisk together the eggs, sugar and vanilla; then stir in the chocolate mixture.  In a separate small bowl, combine the flour and baking soda.  Gradually add the flour/baking soda mixture to the chocolate mixture and stir until fully incorporated.
  2. Spread the brownie batter into a greased 8-in. square baking dish.  Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake).  Cool on a wire rack.
  3. To make the espresso buttercream filling:  Combine the cream and espresso powder in a small bowl; stir until the espresso powder is dissolved.  Using a mixer (my hand held mixer worked well for this), cream the butter and confectioners’ sugar together until light and fluffy.  Beat in the coffee mixture until light and fluffy, and then spread the filling over the cooled brownies.  Place the brownies in the refrigerator while you make the chocolate ganache layer.
  4. To make the chocolate ganache layer:  In a small saucepan, combine the chocolate chips and heavy whipping cream.  Cook and stir over low heat until the chocolate is melted and the mixture is thickened.  Cool slightly.  Carefully spread over the buttercream filling (I just poured the ganache over the filling and then gently tilted the pan from side to side until it had completely spread to cover the filling).  Place the brownies in the refrigerator for 30 minutes or until the glaze is set.  Cut into squares and serve.  Store the brownies in the refrigerator. 

Source: Adapted from Taste of Home Cookies


Almond Crusted Pork Tenderloin

I have two favorite recipes for pork tenderloin.  The first is honey hoisin pork tenderloin, and the second (in no particular order) is this recipe for almond crusted pork tenderloin.  This recipe is super easy to make and so flavorful.  The pork is tender and juicy and the almonds and bread crumbs give the crust a nice crunch.  I like to serve slices of this pork tenderloin alongside fresh steamed vegetables and fluffy mashed potatoes.  It would also be great accompanied by a salad and fresh bread.  The next time you are looking for a simple and delicious (and healthy!) pork tenderloin recipe, try this one!

Almond Crusted Pork Tenderloin

(print recipe)


  • 1 (1 pound) pork tenderloin, trimmed of any fat
  • 1 ½ cups fresh breadcrumbs
  • 3 tablespoons sliced almonds, finely chopped
  • 2 teaspoons dried rosemary
  • ½ teaspoon coarsely ground pepper
  • ½ teaspoon salt
  • 2 large egg whites, lightly beaten


  1. Preheat oven to 425 degrees F.
  2. Combine breadcrumbs, almonds, rosemary, pepper, & salt in a shallow dish.  Place the beaten egg whites in a separate shallow dish.
  3. Dip pork in egg whites and then dredge it in the breadcrumb mixture.
  4. Place the pork on a broiler pan coated with cooking spray.  Bake pork at 425 F for 30 minutes or until a meat thermometer registers 160 degrees F.
  5. Cover the pork with foil and let stand for 10 minutes.  Then cut the pork into ¼ inch thick slices and serve.

Source:  Slightly adapted from Cooking Light Magazine, January 1998

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