I use instant coffee.. if it won’t dissolve then I stir it in a ilttle hot water and then cool it off with ice.
This is the kind of recipe you can experiment with. Mix water, cocoa powder (which would require just the tiniest pinch of salt for optimal taste) and sugar (or any sweetener you prefer).. soy milk or regular milk, whole or skim. I’ve tried various different ones and you just have to experiment to taste. Try it with chocolate milk!

INGREDIENTS
1 1/2 cups packed light brown sugar
3/4 cup all-purpose flour
1/2 cup butter, chilled and diced
2 teaspoons ground cinnamon
1 cup chopped walnuts
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
2 teaspoons vanilla extract
16 ounces plain low-fat yogurt
2 Granny Smith apples – peeled, cored and finely diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

i’ve offered to make a cake for the macmillan coffee morning in work, i’m thinking of making a carrot cake, does anyone know of any good (and failsafe) recipes?

Ok, i’ve googled and googled for this! I’ve found alot of different sites,but no luck with recipes i’ve tried. Most of them have the ‘4 cups(something like that) of strong coffee?!! Now, the Starbuck’s double chocolate chip frappucino I drink is NOTHING like that! I can’t even taste the coffee in theirs. I used this recipe(from gourmet sleuth i believe) and it tasted awful. Waaayyyyy too much coffee flavor,and even with adding the extra choc syrup(hershey’s btw) it didn’t taste right. Also, the chocolate chips it said to use just got stuck in the blender…. the recipe called for no milk, but i believe you put that in it as well(tried a little the second time i made it, the girl that worked at starbucks said so also).
I do not know where to buy espresso, and starbucks doesnt sell it anymore. Just used the instant coffee stuff, but bleh!!!!
Any ideas on this?

hey i was wondering if anyone had a good recipe for coffee cream, it’s for a coffee and walnut cake?

just make up a cup of coffee in the usual way and freeze it in cubes ( no milk in it of course ) but add sugar if you like sugar

I am helping to organise a coffee morning for our local amateur dramatic society with the theme of ‘Miss Marple’s Tea Room’, with the idea of having a very proper tea room set-up with doilies, petits fours type thing. Does anyone have any ideas as to presentation, recipes etc? There will be a limited budget and a very small foyer to put the event on in.

All you need to do is make as directed and then add a bit more coffee. it may take a few tries to get it to the strength you like.
just remember how much you put in each time to get to the point you like.
Enjoy

This one calls for roasted, but maybe you will like it
Chocolate Covered Coffee Beans
1 cup roasted coffee beans
4 ounces chocolate chips
3 tablespoons cocoa powder (optional)
Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them out on wax paper. Keep them separate. Continue until all the beans are covered. They will harden overnight, or if you are in a hurry, you can freeze them for about half an hour. Once hard, they won’t stick together and can be stored in any airtight container.
NOTE: Before chocolate covered beans harden completely, you can roll them in cocoa powder, then let them finish hardening.

Thanks.