1,368 coffee recipes

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Apple crumb coffeecake layers a buttermilk batter with pre-cooked apple-currant filling under a buttery crumb topping. Spiced with cinnamon and nutmeg, ideal for brunch tables.

Braided almond crescent ring using store-bought crescent roll dough and almond paste filling. Golden, flaky, and topped with sliced almonds. Brunch showpiece in under 45 minutes.

With a dose of mocha, this cookies will keep the kids away but have the parents reaching for more!

Dense fudge brownies with a half pound of unsweetened chocolate, chocolate chip top, and a hit of instant coffee crystals to deepen the chocolate flavor. Baked low and slow.

Wow, love these biscotti. They are so chocolaty and the almonds add a layer of delicious nuttiness. Perfect to enjoy it with a cup of tea.

Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.

The chocolate chunks and pistachios added extra yumminess. I couldn't stop eating it. So good!

Creamy, silken and rich, but not too sweet! This tiramisu is just like the title, perfect. It gives you ultimate joy in every bite, and this is a super dessert!

Cocoa mocha bundt cake: a dark, deeply chocolatey bundt with a full cup of cocoa, brewed coffee, and buttermilk. Drizzle with caramel or chocolate sauce. From-scratch, no cake mix.

Chocolate mocha mud cake: a dense, fudgy Australian-style cake baked low and slow, then finished with a glossy chocolate-butter icing. Instant coffee deepens the chocolate without tasting like coffee.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.

Coffeecake Eschmann with a tender vanilla cake base and a thick cinnamon-butter streusel topping, baked in a sheet pan and dusted with powdered sugar. Feeds a crowd easily.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Bean lovers will love this delicious from-scratch Crockpot baked beans dish that features deep, rich flavors of coffee, molasses, and bacon. Instant Pot Baked beans instructions are also included.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.