Coo-coo for Coffee? Try These Latte Cookies.

Choco-Hazelnut Latte Cookies

Ingredients

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsweetened baking cocoa
3 tbsp instant coffee granules or crystals
1/2 cup butter or margarine, softened
3 tbsp hazelnut-flavored syrup for beverages (from 12.7-oz bottle)
1 egg
1 1/2 cups toasted hazelnuts, chopped*
1 cup miniature semisweet chocolate chips
2/3 cup chocolate frosting (from 1-lb container)
4 1/2 tsp hazelnut-flavored syrup for beverages (from 12.7-oz bottle)

Directions

1. Heat oven to 350 F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tbsp syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.

2. On un-greased cookie sheets, drop dough with rounded 1 1/2 tbsp-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In small bowl, stir frosting and 4 1/2 tsp syrup. Spread abut 1 tsp frosting on each cookie. Sprinkle with remaining 1/2 cup nuts.

* To toast hazelnuts, heat oven to 350 F. Spread nuts in un-greased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Cake for Espresso Experts

Chocolate-Espresso Chiffon Cake

Ingredients

8 eggs

4 tsp. espresso powder or instant coffee crystals

3/4 cup water

2 cups all-purpose flour

1-1/2 cups sugar

1 Tbsp. baking powder

1 tsp salt

1/2 cup cooking oil

1 tsp. vanilla

3 oz. bittersweet chocolate, grated

1/2 tsp cream of tartar

1 recipe Espresso Whipped Cream

Directions

1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat 325 degrees F. Dissolve espresso in water, set aside.

2. In large bowl stir together flour, sugar, baking powder, and salt, mix well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth, Stir in grated chocolate.

Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in this stream over surface of whites; Fold to blend. Spoon in un-greased 10-inch tube pan.

4. Bake 60-70 minutes or until tooth pick comes out clean. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.

Espresso Whipped Cream : In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.

A Warm Weather Treat

As the weather begins to warm up coffee lovers and others will be looking for cold treats. Here is a great one to try that pairs well with coffee.

Chocolate Cupcake Ice Cream Sandwiches

Ingredients

6 purchased or homemade unfrosted chocolate cupcakes
2 to 3 cups chocolate chip or mocha ice cream
1 10-oz. jar maraschino cherries, drained and chopped (1/2 cup)
1/3 cup chopped pecans, toasted
1/3 cup seedless raspberry jam

Directions

1. Remove papers, if present, and slice cupcakes in half horizontally. Place cupcakes on a tray or baking sheet lined with waxed paper. Cover with waxed paper; freeze for 1 hour. Line another tray or shallow baking pan with waxed paper. Using a miniature ice cream scoop (#60, about 2 teaspoons), place 18 to 24 scoops of ice cream on prepared tray. Cover with waxed paper; freeze for 1 hour.

2. Meanwhile, in small bowl combine chopped cherries, pecans and jam.

3. For each serving, place cupcake bottom in a dessert dish. Top with 2 to 3 scoops of ice cream. Top with cherry mixture, cupcake top and remaining scoops of ice cream. Makes 6 servings.

Less Sweet Chocolate Biscotti

Traditionally, biscotti were dunked in wine – but their pleasing crisp texture is also delightful with a cup of coffee or glass of milk.

Less Sweet Chocolate Biscotti

Ingredients

1/3 cup butter, softened
2/3 cup packed brown sugar
2 teaspoons baking powder
2 eggs
1/4 cup unsweetened cocoa powder
1-2/3 cups all-purpose flour
1 cup toasted hazelnuts (filberts), chopped
4 ounces bittersweet chocolate, chopped
6 ounces special dark chocolate or bittersweet chocolate, chopped
2 teaspoons shortening

Directions

1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.

2. Divide dough in half. shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet, slightly flatten each roll to 2 inches wide.

3. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted near centers comes out clean. Cool on cookie sheet for 45 minutes. Reduce oven temperature to 325F.

4. Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.

5. Bake in 325F oven for 8 minutes. Carefully turn slices over and bake for 7 to 9 minutes more or until dry and crisp. Transfer to wire racks and let cool, about 1 hour. Makes 2 dozen.

6. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted., stirring twice. Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set.

Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375F oven for 4 to 5 minutes or until nuts are slightly golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside.

 

NPO World Coffee Research Changes Focus

NPO World Coffee Research is making dramatic change in its focus of operations. It will increase investments in breeding, nursery and seed development and begin to move away from coffee variety trials.

The NPO has shut down its Global Coffee Monitoring Program, which had been a complex global network of on-farm variety trials.

World Coffee Research stated that their goal was to pinpoint their focus on their primary strength—improving and modernizing the industry for the benefit of farmers and the industry.

World Coffee Research also stated that their variety monitoring program would continue in the Democratic Republic of Congo, the Philippines, Peru and Nicaragua. National research institutes and local organizations that WCR has worked with have plans to continue their work in other countries.

The Global Coffee Monitoring Program began in 2016 with 10 year, $18 million plan. After a 2020 consultation that included hundreds of interviews and almost a thousand surveys stakeholders decided on a new directions for the NPO between 2021-2025.