200 toffee recipes

Dense chocolate fudge cake with oats, Kahlua, and chocolate syrup, topped with a broiled brown sugar and nut crunch. One pan, under an hour, and dangerously rich.

Mudslide brownies spiked with Kahlua, Irish cream, and vodka, made with real unsweetened chocolate and walnuts. Finished with a Kahlua powdered sugar glaze.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

No-bake Kahlua cocoa balls made with vanilla wafer crumbs, pecans, cocoa, golden raisins, and candied cherries. Roll in coconut, powdered sugar, or nuts.

Ultra-moist chocolate bundt cake with orange zest, Kahlua, sour cream, and chocolate chips. Soaked in a warm orange-butter syrup right out of the oven.

Herman starter coffee cake with chocolate chips, nuts, brown sugar, and cinnamon. A friendship bread tradition that turns sourdough starter into a rich, one-bowl cake.

This keeps well and is excellent for a morning coffee party.

Apple Danish bars layer cinnamon-spiced sliced apples between two flaky pastry sheets in a sheet pan, then drizzle with almond glaze. A sliceable Scandinavian-style coffee cake bar.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

PB&O snackers: chewy peanut butter oatmeal cookies with chocolate chips, warm cinnamon, and nutmeg. A hearty snack cookie that beats any coffee-shop version.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea.

Twice-baked Italian biscotti packed with chopped nuts, butter, and vanilla. A dunk-ready coffee cookie with a hard, crunchy snap and rich vanilla-nut flavor.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.