COFFEE Gâteau: Retro Ad with Recipe for National Coffee and National Mocha Day

Today is National Coffee Day, not to be confused with International Coffee Day on August 29, but it's also National Mocha Day. So here's a great Retro Ad & Recipe from Nescafe for Luscious Coffee Gâteau that includes both coffee and mocha. Coffee is used in the cake, there's Mocha Icing, as well as the Creamy Coffee Filling. See the recipes below. Of course, I would substitute 'real' coffee in the recipes to bring it up to date and improve flavor! BTW, Regulo 5 is equal to 375 degrees.

Nescafe, by the way, is the name of an instant coffee made by Nestle. It comes in different forms. It was first introduced by Nestle in 1938. The name was used in the U.S. until the late 1960s when Nestle introduced a new brand called Taster's Choice.

So grab a cup of coffee while you make this fun Coffee Gâteau!

Cake recipe is aloe the Mocha Icing Recipe.

Coffee Gâteau

ELSIE'S FUDGY MOCHA BROWNIES: Coffee Day & Mocha Day!

Today is National Mocha Day and National Coffee Day, so here's a great recipe to celebrate: Elsie's Fudgy Mocha Brownies that add coffee to the batter!

Great places for new recipes are "Brand" sites or  in this case a Vintage Brand Cookbook. I've posted recipes from Hershey's and Baker's and Godiva, as well as various food associations, so today I thought I'd post a recipe from Eagle Brand Condensed Milk (Borden's). I always have condensed milk around for baking. Got to love Elsie the Cow, the Borden's Mascot. Elsie made her debut in 1939, and after 70 years, Elsie still symbolizes trust, quality and freshness for the products Borden creates.

Did you know that Gail Bordon patented his invention for making condensed milk in 1856 and that his company was the first manufacturer of condensed milk? Follow this link to an article from Smithsonian Magazine to learn more about this miraculous food product.

I love this recipe for Fudgy Mocha Brownies. Sometimes I use ground espresso beans instead of coffee granules, and you can substitute a few other things such as DARK cocoa. And, you can never have too many Brownie recipes.

ELSIE'S FUDGY MOCHA BROWNIES

Ingredients
No-Stick Cooking Spray
1 1/4 cups All Purpose Flour, divided
1/4 cup sugar
1/2 cup unsalted butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2/3 cup unsweetened DARK cocoa
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
2 tsp instant coffee granules
1 tablespoon hot water
3/4 cup chopped walnuts

Optional: Pillsbury® Chocolate Frosting (or make your own)

Directions
Heat oven to 350°F. Spray 8 x 8-inch pan with no-stick cooking spray.
Combine 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
Bake 12 to 15 minutes.
Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla, and baking powder in large bowl. Dissolve instant coffee granules in hot water and add. Mix well. Stir in nuts. Spread over baked crust.
Bake 20 to 25 minutes or until center is set.
Cool.

Frost (optional)

A NEW YEAR WISH: PERFECT CAKES: Retro Ad with Recipes

Happy New Year! Sending wishes for a better 2022! 

Here's a great Retro Advertisement from Dexo (the product was similar to Crisco) with several recipes for A New Year Wish: Perfect Cakes, including Mocha Frosted Devil's Food and Cocoa Marble Cake. 

 

WHITE CHOCOLATE MOCHA from Cleo Coyle’s Coffeehouse Mysteries

Today I welcome back mystery author, coffee maven, and baker Cleo Coyle. I love when my mystery and chocolate worlds collide. Here's a fabulous recipe from Cleo for White Chocolate Mocha. Perfect for the holidays!

CLEO COYLE:
White Chocolate Mocha from Cleo Coyle’s Coffeehouse Mysteries 

This heavenly drink is a winter favorite at many American coffeehouses—so, of course, we put it on the menu of our beloved fictional Village Blend. Perfect for a snowy night, it tastes like a rich, warm, coffee-infused milkshake. Marc and I originally shared this recipe several years ago with readers of our Coffeehouse Mystery Holiday Grind. Today we’re delighted to share it here on Janet’s wonderful blog.

For those of you who are new to our work, my husband and I write two mystery series for Penguin Random House. Our long-running Coffeehouse Mysteries, set in New York’s Greenwich Village, revolves around the life of coffeehouse manager cum amateur sleuth Clare Cosi, a single mom with single-minded determination to help the people in her community, even when it means assisting the NYPD in tracking down perpetrators of perplexing crimes.

When Clare isn’t mothering her staff of quirky baristas or dealing with her elegant (and slightly eccentric) octogenarian employer, she’s coming up with tasty recipes like this one for her landmark shop. We hope you enjoy it—along with Clare’s latest case, Shot in the Dark, a Library Journal Mystery Pick of the Month and national bestseller.

Watch for our 18th Coffeehouse Mystery, releasing next year in hardcover from Penguin Random House.

Cleo Coyle’s White Chocolate Mocha

To download this recipe in a free PDF, click here.  

Makes one serving

Ingredients:

1/2 cup milk
1/4 cup good quality white chocolate, chopped
1/4 teaspoon pure vanilla extract
1–2 shots (1/4 cup) hot espresso or double-strength coffee*
Whipped cream (optional)
White chocolate curls**

Step 1: Combine milk and white chocolate in a heatproof bowl and place over a saucepan about one-third full of boiling water. (The water level should be under the bowl and not touching it.) Stir constantly until chocolate is melted.

Step 2: Whip in the vanilla using a whisk, hand blender, or electric mixer. Continue to whip about a minute until the warm mixture is loosely frothy.

Step 3: Pour the espresso into a large mug. Add the steamed white chocolate milk and stir to blend the flavors. You can top with whipped cream and white chocolate shavings, but it’s just as delicious without.

*Note on coffee: For double-strength coffee, simply make a strong version of your regular cup. For instance, in a drip coffee maker, instead of using 1½ to 2 tablespoons of ground coffee for every six ounces of water, use 3 to 4 tablespoons.

**Note on curls: To create chocolate curls, start with a block of room temperature chocolate. Using a vegetable peeler, scrape the block and you'll see curls of chocolate peel away. Happy holidays, everyone!

--Cleo 

CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries. Alice and Marc are also authors of popular adult and children’s fiction and non-fiction, as well as media tie-in writers, who have penned properties for Lucasfilm, NBC, Fox, Disney, Imagine, and MGM. They live and work in New York City, where they write independently and together, including the Haunted Bookshop Mysteries, which was recently honored with a “Best Book of 2018” selection by Suspense Magazine. To learn more about their books and see more of their recipes, visit them online at www.CoffeehouseMystery.com
 

Elsie's Fudgy Mocha Brownies: National Mocha Day

Tomorrow is National Mocha Day, and here's a great recipe for Elsie's Fudgy Mocha Brownies.

Great places for new recipes are "Brand" sites or Vintage Brand Cookies. I've posted recipes from Hershey's and Baker's and Godiva, as well as various food associations, so today I thought I'd post a recipe from Eagle Brand Condensed Milk (Borden's). I always have condensed milk around for baking. Got to love Elsie the Cow, the Borden's Mascot. Elsie made her debut in 1939, and after 70 years, Elsie still symbolizes trust, quality and freshness for the products Borden creates.

Did you know that Gail Bordon patented his invention for making condensed milk in 1856 and that his company was the first manufacturer of condensed milk? Follow this link to an article from Smithsonian Magazine to learn more about this miraculous food product.

I love this recipe for Fudgy Mocha Brownies. Sometimes I use ground espresso beans instead of coffee granules, and you can substitute a few other things such as DARK cocoa.

ELSIE'S FUDGY MOCHA BROWNIES

Ingredients
No-Stick Cooking Spray
1 1/4 cups All Purpose Flour, divided
1/4 cup sugar
1/2 cup unsalted butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2/3 cup unsweetened DARK cocoa
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 tsp instant coffee granules
1 tablespoon hot water
3/4 cup chopped walnuts
Optional: Pillsbury® Chocolate Frosting (or make your own)

Directions
Heat oven to 350°F. Spray 8 x 8-inch pan with no-stick cooking spray.
Combine 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
Bake 12 to 15 minutes.
Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla, and baking powder in large bowl. Dissolve instant coffee granules in hot water and add. Mix well. Stir in nuts. Spread over baked crust.
Bake 20 to 25 minutes or until center is set.
Cool.
Frost (optional)