Easy Coffee Cake Recipe Recipes Recipe For Chili

EASY COFFEE CAKE

Steps:

• Pre-heat your oven to 160ºC/140ºC fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
• Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all of the ingredients are combined.
• Split the mixture between the two prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
• Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
• While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
• In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
• Check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time) until it is your desired consistency.
• Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
• Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
• Serve

EASY COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

COFFEE CHILI

Steps:

• Cook ground beef, oil, onions, green pepper and garlic until beef is browned.
• Stir in chili powder and cumin.
• Add tomatoes, coffee, water, chilies, salt and pepper.
• Simmer covered 1 hour, then cook an additional hour uncovered.
• Serve over cooked rice.

EASY PLATZ (COFFEE CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.
• Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

EASY CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes. Top with shredded cheese, sour cream, and green onions, if desired.

CHILLI CHOCOLATE CAKE

Steps:

• Sift the flour, cocoa powder and baking powder into a mixing bowl.
• Add the sugar, butter, eggs, fresh chilli and dried chilli. Beat this together until you end up with a soft mixture that falls off a spoon when you hit it against the bowl. Add a drop or two of water if you think your mixture is too stiff.
• Divide the mixture into two baking tins (I recommend 7 inch diameter) and bake at 170 degrees C (325F) for 30 minutes, or until springy in the centre and a knife inserted into the sponge comes out clear. Allow to cool for one hour after cooking.
• To make your filling for the middle and frosting for the top melt the chocolate over a medium heat. My method of doing this is to boil a pan of water and put a heat proof bowl on top of the pan, drop the chocolate in the bowl and stir until melted.
• Once melted take the chocolate off the heat. Stir in the chillis, butter and cream. Cover with cling film and allow it to cool. When cooled, put the mixture in to the fridge for around an hour or until thickened enough to easily spread (but not set hard).
• When thickened, spread the chocolate mixture as a filling and topping for your cake. Decorate with crushed pistachios and finely chopped fresh red chillis. Enjoy!

EASY CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

EASY STREUSEL COFFEE CAKE

Steps:

• Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.
• In a separate bowl mix cocoa, chopped nuts, and cinnamon together.
• Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.

CHILI BAKE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. , Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.

BEEF CHILI WITH COFEE & DARK CHOCOLATE

Steps:

• Grab a medium sized bowl from it's home. Dump in the flour salt and pepper and use a fork or whisk to mix together until well blended. Add in the cubed steak and toss around until every bit of red is covered in a dusting and you've got what looks like a ton of bubble gum flavored marshmallows (but don't confuse them because I don't think it would be very tasty).
• In a large pot or dutch oven, heat the oil until shimmering over medium high heat. Grab some of the cubed meat, (about a third) and shake off any excess flour. Carefully add to hot oil being sure not to overcrowd the pot. Let each be for a minute or two until browned, the flip and wait. Repeat until all sides are browned. Using a slotted spoon, remove the nicely browned meat chunks and pile up in a large bowl or plate. Repeat this process until all meat has been nicely browned.
• While your pot of oil is still hot, add in the onions (if it's looking a little dry, you can add in a bit more oil) and turn the heat down to medium. Give a sprinkle of salt and pepper to them now and grab a spoon and stir them a bit. Let the onions cook, while stirring every now and then until they start to turn translucent.
• Once the onions have cooked down a bit, add in the bell pepper, poblano and smashed garlic (if you ended up mincing your garlic, add it in right after you add the spices, otherwise you may end up burning the tiny particles of flavor). Again, give a nice sprinkle of salt and pepper to the pot. Let it all cook down, stirring when you're not having a taste of your margarita (by the way, you should be drinking a margarita) until the peppers begin to soften (they don't need to be soft and mush because it's going to simmer away on the stove top for a bit).
• In between cooking down the vegetables and enjoying a margarita, mix together your spices. Grab a small bowl and combine the chili powder through the red pepper flakes. Mix them together.
• Once your peppers have softened, pour in that beautiful spice blend and stir. Give a big ol' stir to everything to make sure you've got every bit of onion and pepper and garlic coated with those fragrant spices. You want to keep it moving so you don't burn any spices. Heating the spices for a couple minutes like this will help to bloom them and bring out lots of great flavor.
• After a couple minutes, pour in some of your brewed coffee (about a 1/2 cup) and it will sizzle and steam. Take this opportunity to go in and scrape the bottom of the pot with your spoon. Get every last bit up off the bottom and mixed into the coffee and vegetables. Then, go ahead and add in almost the rest of the coffee, saving about a 1/4 cup (you'll see why next).
• Carefully pour the can of tomatoes in (especially if you've got white countertops). Before disposing of your can, rinse it out with the reserved coffee. Add the caffeine water to your empty can, swirl it about to clean off any tomato residue and then add to the soon to be simmering pot.
• Finally, add in the beans and the chipotle peppers. Grab your plate of browned beef and add them to the pot along with any liquid that has seeped out. Combine it all nicely with your spoon and crank the heat to high. When it begins to boil, put the lid on and turn the heat down low. Let it simmer away for 2 hours, giving it a stir every now and then (if you forget, it won't be the end of the world). This will make all the delicious fat in the steak melt into the chili, the flavors will meld and your meat will turn very tender. Use this two hour window to clean up, make a pitcher of margaritas, prep any condiments you want to serve it with and chop your chocolate.
• After the 2 hours are up, if you're still standing, turn off the heat and remove the lid. Sprinkle over the dark chocolate and let it melt in as you slowly stir the giant pot of chili. Taste and season with salt and pepper to your liking.
• Serve with chips or cornbread, sour cream or greek yogurt, cheese, avocado, more chopped chocolate...you get the idea...it's chili.