Pastries with coffee.
Irish Coffee Mousse Cake.
For a cake with a diameter of 24 cm:
For the biscuit:
100 g butter
2 eggs
100 g sugar
1 tsp vanilla extract
1 pinch of salt
100 ml very strong coffee
100 g flour
20 g unsweetened cocoa
1.5 tsp. baking powder
For impregnation:
1 cup sweet coffee
For the mousse:
250 ml milk
200 ml strong coffee
2 eggs (divided into whites and yolks)
6 tbsp. Sahara
4 tbsp. corn starch
70 ml whiskey
15 g gelatin
250 ml whipping cream
Process:
Biscuit
It can be baked in advance.
To do this, beat the softened butter with sugar (leave 2 tablespoons of sugar for the whites). Add the yolks one at a time, continuing to beat. Add vanilla and cooled coffee. Sift the flour, mix with cocoa, salt and baking powder, carefully add to the butter-coffee mixture. Beat the whites into soft peaks, add the remaining sugar, and beat until stiff peaks form. Carefully fold into the dough from top to bottom.
Pour the dough into a mold, pre-greased and lined with baking paper, bake in an oven preheated to 170C for 25-30 minutes. Remove and cool on a wire rack.
Return the cooled sponge cake to the mold (or put it on a plate if you are using a cake ring), prick it with a stick, and soak it thoroughly in sweet coffee (you can add 2 tablespoons of whiskey to the soak).
First, brew the coffee custard (I really like making mousses based on custard):
Heat milk with 4 tbsp. sugar, in a separate bowl combine the yolks, coffee and starch, whisk until smooth, pour this mixture into boiling milk, cook over low heat, stirring constantly with a whisk, until thickened. You should have a fairly thick custard. Cool.
Soak gelatin in whiskey and dissolve in a water bath.
Combine custard with dissolved gelatin. Whip the cream and gently fold into the cooled (but not frozen!) cream. The last step is to beat the whites with the remaining 2 tbsp. sugar, very carefully stir into the cream.
Pour the resulting cream into the mold onto the prepared sponge cake, leave to harden for at least 4 hours, preferably overnight.
Decorate the cakes with chocolate strings. Salty, very soft and soaked sponge cake, delicate light mousse and crunchy chocolate.
If you like Irish coffee, or just coffee with alcohol, you will love it!
Coffee-caramel biscoflan.
For caramel:
100 g sugar
Juice of 0.5 lemon
For the flan:
300 g boiled condensed milk
150 ml strong coffee
250 ml milk
5 eggs
3 tbsp. liquid caramel (optional)
For the biscuit:
150 g plums. oils
150 g brown sugar
3 eggs
125 g flour
25 g unsweetened cocoa
1.5 tsp. baking powder
3 tbsp. strong coffee
A pinch of salt.
Process.
About the dishes. From this amount I got a large rectangular dessert in a muffin tin (25x11) and three small portions in creme brulee molds. In addition, you will need a large fireproof container into which you will need to pour hot water and place the ramekins with flan.
First prepare the caramel. In a saucepan or frying pan with a thick bottom over fairly high heat, melt the sugar with lemon juice (the only thing lemon juice does here is that the caramel will not harden instantly, and it will be easier to work with. Be careful, the caramel should remain quite light, burnt caramel is bitter.
Use the resulting caramel to grease the bottom and, if possible, the walls of the dish in which the flan will be made.
Mix the ingredients for the flan with a whisk until smooth. Do not beat, the less air there is, the better.
For the biscuit part: Separate the whites from the yolks. Beat softened butter with sugar (I used brown, it gives a special “caramel” quality), add the yolks one at a time, continuing to beat. Add warm coffee. Mix flour with cocoa, salt and baking powder, sift into the butter-egg mixture. Mix carefully. Beat the whites until soft peaks form and carefully add to the dough.
And then - a rush of fantasy. You can first pour the flan mixture into the molds, and place the biscuit on top as evenly as possible, or you can first place (this will be more even) the biscuit in the molds (it should occupy about 1/4 of the mold in height, it will then rise), and then pour out the flan.
Place the molds in a large container, fill about 2/3 with hot water, making sure that no water gets inside, place in an oven preheated to 200C, covering the top with a sheet of foil. After 15 minutes, reduce the oven temperature to 170C, bake for another 45-60 minutes, depending on the shapes. I took out the small molds after 45 minutes, and baked the large ones for 1 hour.
Cool and refrigerate for several hours. If you wish, you can prick the biscuit with a stick and soak it in sweet coffee. In my opinion, this is not necessary, it is not dry.
Remove from molds just before serving. To remove from the molds, simply run a sharp knife along the edge of the mold and invert onto a plate. It was more difficult to remove from the ramekins, but not impossible. Everything sputtered out of the cupcake pan on its own as soon as I turned it over.
The Spaniards decorate their flans with whipped cream, but I think fresh fruit would be the perfect addition.
Coffee cake with coffee syrup
Ingredients:
3 eggs
200 g sour cream
150 g softened butter
1 cup of sugar
¾ cup cane sugar
1.5 cups flour (210 g)
1 tsp baking powder
4 tbsp. coffee
A pinch of salt
1 tsp cinnamon
Recipe:
Sift flour with baking powder, cinnamon and sea salt.
Pour 2 tablespoons of instant coffee into 2 tablespoons of boiling water, stir and cool. Grind the softened butter thoroughly with 1 cup of sugar. Add eggs one at a time, beating until smooth each time.
Add cooled coffee and sour cream.
Gradually add the sifted flour mixture using a tablespoon, stirring until smooth after adding each spoon.
Place the dough into a mold previously greased with butter.
Bake the cake in an oven preheated to 180 degrees for 30-50 minutes (check with a toothpick).
While the cake is baking, make the coffee syrup. Pour 1 cup of boiling water into the saucepan, add the remaining 2 tbsp. coffee and 3/4 cup cane sugar. Bring to a boil and over medium heat, stirring until the sugar dissolves.
Let it simmer over low heat for about 10 minutes, you will get a slightly viscous syrup.
Make a few holes in the finished cake with a toothpick and pour hot syrup over it without removing the cake from the pan.
Cool and serve.
Delicate coffee cookies.
Compound:
120 g butter
1 tbsp. l. cocoa
1 tbsp. Baileys - optional (I insist)
1/2 tbsp. l. good instant coffee (finely ground)
50 g powdered sugar (4-5 tbsp)
3/4 cup flour (130 g)
Recipe:
First you need to lightly melt the butter - the microwave is most convenient.
Then add cocoa, coffee and Baileys to the softened butter. Mix well.
Add powdered sugar.
Mix the mixture with flour.
Wrap the dough in cling film or parchment and place in the freezer for 10-20 minutes.
We take out the dough and make cookies from it, put it on a baking sheet, don’t forget about the parchment. Be careful, the dough is very delicate. You can depict something on the cookies, for example, make a pattern with a fork, I also decided to add pistachios.
Place the cookies in an oven preheated to 180C and bake for 15 minutes. Let cool and store in a container!
Great cookies ready for your morning coffee!
Irish coffee cake
What do you need:
300 g dark chocolate (if you want a softer taste, use milk chocolate)
2 tbsp granulated instant coffee
100 ml hot water
50 g powdered sugar
3 tbsp whiskey
300 ml heavy cream (I used 35% fat whipping cream)
200 g natural yoghurt
200 g chopped sponge cake or biscuit sticks
How to prepare:
First, a warning
If you don't have biscuit sticks (the kind you use to make tiramisu), just make a sponge cake. And my advice to you is not to cut it into sticks, but cut the finished biscuit into strips of the required size (10x23 cm). It makes sense to make a biscuit from 4 eggs. I only had 3 in stock, so the sponge cakes turned out a little thin for my taste. But that’s not bad either. My sponge cake looked like this: 3 eggs, 75 g sugar, 75 g flour (grind 00), 15 g cornstarch. Spread the finished dough on baking paper and bake for 10-13 minutes at 200C. Let cool for at least 4 hours on a wire rack. Then you can work with the biscuit
And now, actually, the cake
1. Dissolve coffee in hot water. Add powdered sugar, stir, bring to a boil, simmer for 1 minute. Remove from heat, cool, add whiskey.
2. Melt chocolate with 150 ml of cream in a water bath. Pour into a bowl and stir in the remaining cream and yoghurt. Leave until the mixture thickens slightly (if you want to speed up the process, put the bowl of chocolate cream in the refrigerator).
3. Spread a thin layer of chocolate cream on a rectangular dish measuring 10x23 cm. Soak 1/3 of the biscuits in coffee syrup, place on the cream, and spread a thin layer of chocolate cream on top. Repeat the procedure (wet the biscuits with syrup, coat with cream) with the remaining biscuits. Fill the cake thickly with chocolate cream (there will be a lot of it - get ready). Cool in the refrigerator
Chocolate coffee cookies
Cookie:
- 1 tbsp. flour,
- 3 tbsp. cocoa powder,
- 1 tsp. soda,
- 1/2 tsp. salt,
- 100 g butter (room temperature),
- 2/3 tbsp. Sahara,
- 1 large egg,
- 2 tbsp. water,
- 1 packet of vanilla sugar,
- 1 tbsp. instant coffee granules,
- 200 g of dark chocolate (or chocolate chips, but I’ve never seen such a beast here)
- 1 tbsp. chopped pecans.
Cream:
- 50 g dark chocolate,
- 1/4 tbsp. cream (35%),
- 1/4 tbsp. powdered sugar,
- 30 g butter (room temperature),
- 1/2 packet of vanilla sugar
- 1 tbsp. instant coffee granules.
1. Of course, you don’t have to make cream... but it makes it even... more chocolatey!
Melt the chocolate, cream and coffee in a water bath. Heat over medium heat until the coffee dissolves and a homogeneous mass forms. Cool to room temperature (20 minutes). Beat butter and powdered sugar with a mixer. Add to chocolate mixture. Cool.
2. Preheat the oven to 175C. Mix flour, cocoa, soda, salt. Add nuts and chocolate pieces. Mix.
3. In a separate bowl, grind butter and sugar, add vanilla sugar, water and coffee. Beat with a mixer.
4. Add dry ingredients to wet ingredients, mix.
5. Place on parchment-lined baking sheets, using teaspoons to remove lumps. The distance between the cookies is 2-3 cm. Bake for 12 minutes. Cool!
6. Combine the two halves of the cookies with cream and leave in the refrigerator for 2 hours. Store in a cool place.
Coffee muffins with walnuts.
2 cups (300 g) self-rising flour
3/4 cup (105 g) plain flour
1/3 cup (35g) ground walnuts
1 cup (200g) brown sugar
one and a half tablespoons instant coffee, diluted in 1 tbsp. boiling water
2 tbsp. Nutella
2 eggs, lightly beat
one and a half cups (375 ml) kefir (I used yogurt)
3/4 cup (180 ml) grow. oils
Mix the dry ingredients, add the “wet” ingredients, stir quickly, place in the molds and bake the muffins for 20 minutes in a medium-heat oven. (temperature is not indicated here).
Spread the finished muffins with Nutella if desired.
Coffee cake. 
- 2/3 cup milk
-2 table. l. instant coffee
- 2 and 2/3 cups flour
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 stack. Sahara
- 3 eggs
- 1/2 cup. soft drained butter (margarine)
- 3 tbsp. raises oils
- cocoa, cinnamon
Heat the milk (DO NOT bring to a boil) and dissolve the coffee in it, cool. Mix flour with salt and baking powder.
Beat eggs with sugar with a mixer. Add butter and vegetable oil. Add milk with coffee. Add flour in small portions. Beat everything together for 2 minutes.
Grease the mold. Place about a third of the dough on the bottom of the pan. Through a strainer, sprinkle it thickly with cocoa powder, then cinnamon. Now place part of the dough on the cocoa with cinnamon, BUT in portions, leaving space between portions (picture). Add cocoa and cinnamon again. Now carefully lay out the remaining dough, filling the gaps between the previous portions. Smooth the surface.
Bake the cake from a preheated oven for about 40 minutes at 180 C. Check doneness with a toothpick.
Cool the finished cake. The edges are a little crumbly and very flavorful.
Coffee monastery cake
What do you need:
250 - 300 g flour
250ml strong coffee
1 cup brown sugar
1 glass of honey
1 cup walnuts
1 tsp soda
a pinch of salt
powdered sugar for serving
What to do:
Add brown sugar and honey to the strained coffee. Heat slightly, stir until honey and sugar are completely dissolved. Remove from heat, add chopped walnuts, baking soda (do not extinguish!) and a pinch of salt. Add sifted flour and mix. Line a round pan with a diameter of 26 cm with parchment or grease with vegetable oil and lightly dust with flour (I love dusting!). Pour the dough into the mold and place in the oven preheated to 170C, bake for 50-55 minutes (since I made half a portion, the baking time needs to be reduced if necessary). Remove the finished pie and cool on a wire rack. Sprinkle with powdered sugar.
Coffee cupcakes
Compound:
1.5 cups flour
150 gr. oils
150 gr. Sahara
3 eggs
2 tbsp. coffee
1/2 tsp. baking powder for dough
1 tbsp. cocoa
1.5 tsp. cinnamon
1 tsp ground nutmeg
1) Mix softened butter with sugar. Sift the flour mixed with baking powder, add the eggs and knead the dough. Divide the dough into 2 parts. 2) Pour 1 tbsp of coffee. boiling water Add coffee, cinnamon, cocoa and nutmeg to one half of the dough. 3) Place in molds in two layers - a coffee layer and a regular one. Bake for 15-20 minutes at 180 degrees. WITH.
Brownie espresso
Necessary:
125 g plums. oils
100 grams of dark chocolate (I used 70%)
2 large eggs
1.25 cups sugar
1 packet vanilla sugar
3 tsp instant espresso coffee (there was instant Carte Noir)
2 tbsp. Kahlua liqueur or other coffee liqueur (there was none, replaced with 2 tbsp rum and 1 tsp unsweetened cocoa)
¾ cup flour
0.5 tsp baking powder
A pinch of salt
Preheat the oven to 180 degrees, line a baking dish with paper
Melt chocolate with butter, cool slightly.
Separately, beat eggs with regular and vanilla sugar, add coffee and liqueur.
Mix with the chocolate mass, gradually add flour, sifted with salt and baking powder.
Pour into the mold, bake for 20-25 minutes, and at this time the house smells of chocolate toffee. It is very important not to overdry.
Nut cookies.
Necessary:
125 g peeled hazelnuts
100 g powdered sugar
1 tbsp. rice
2 tsp coffee beans
2 squirrels
sugar for dusting
drain oil for greasing the pan
Preheat the oven to 180 degrees, grease the drain with baking paper. oil
Roast the nuts, cool, grind in a blender into fine crumbs.
Grind coffee and rice in a coffee grinder, mix with nuts and sugar.
Beat the egg whites until stiff and add to the mixture to form a thick paste.
Place the flatbreads with a spoon, a few cm apart from each other. Sprinkle with sugar.
Bake for approximately 20 minutes. Let cool.
Coffee cakes with sambuca
For the biscuit you will need 2 eggs, 60 grams of sugar, 60 grams of flour + 1 tsp. ground coffee, 25 grams of butter and 2 tbsp. strong freshly brewed coffee.
First, beat the egg whites to soft peaks, add half the sugar and beat with the sugar until stiff peaks form. Beat the yolks with the remaining sugar into a strong foam, mix with the whites.
Gently stir the sifted flour and ground coffee into the mixture, then pour the melted butter and coffee along the edge of the bowl, stir again and pour the mixture into a rectangular shape or onto a baking sheet. We need a rectangle with a large side of about 25 cm. Bake in an oven preheated to 190˚C for 15-25 minutes, until done. As usual, the finished biscuit must “stand”, so it is better to make it, for example, the day before.
For the cream you will need 120 grams of softened butter, 80 grams of sugar, 1 protein and 30 grams of sambuca.
Mix the egg whites and sugar in a bowl, place in a water bath and continue whisking:
The sugar will gradually dissolve and the mixture will turn white.
Remove the bowl from the bath and continue to beat with a mixer, 3-5 minutes.
Gradually add the oil, continuing to beat, and then pour in the sambuca and beat again: at first the products will not want to mix, but then they will change their minds. If you want the cream to be white, use white sugar, not brown, as in my case.
Soak the sponge cake with coffee liqueur or syrup (1 tbsp sugar, 100 ml freshly brewed coffee + some alcohol) and brush with cream.
Now prepare the ganache from 70g chocolate and 70g heavy cream. Heat the cream almost to a boil, pour it over the chocolate broken into pieces and stir until a smooth, homogeneous mass is obtained. You can, again, add coffee liqueur or sambuca to the ganache.
Spread the ganache over the cream.
Cut the biscuit into three strips, crosswise or lengthwise - as you prefer, and place the strips on top of each other.
now cut into portions
Can be sprinkled with ground coffee and served with chocolate "coffee beans".
Coffee strips with nuts and coffee glaze
For the test you will need:
2 1/2 cups flour
1 1/2 tbsp espresso coffee
1/2 tsp baking powder
1/8 tsp salt
1 cup (about 220 g) butter, room temperature
2/3 cup brown sugar
2 tbsp corn syrup
1 tbsp diluted in 1 tbsp hot water
2 tsp vanilla extract
1/8 tsp bitter almond extract
1 1/2 cups pecans, chopped
3/4 cup caramelized (praline) almonds, lightly chopped
For the glaze
1 2/3 cups powdered sugar
1 tbsp butter, softened
1 1/4 tsp instant coffee diluted in 2 tbsp hot water
2-3 drops almond extract
Preparation
Preheat the oven to 160 degrees. Prepare a rectangular pan 22x30 cm, grease with butter or line with baking paper
Mix flour, ground coffee, baking powder and salt.
Cream butter and sugar, add corn syrup, diluted coffee, vanilla and almond extract, beat until creamy. Stir in flour mixture, then add nuts. Pour the dough into the mold, level it (you can cover it with a sheet of baking paper and smooth the surface, then remove the paper).
Bake for about 25 minutes. Place on a wire rack to cool.
When the cake has cooled to a warm state, prepare the glaze - butter, sugar powder, diluted coffee, vanilla and almond extract, carefully stir until a smooth mass is formed. You can add a little warm water to make it easier to apply to the cake. Spread the glaze over the crust and smooth it out with a knife. Leave to cool completely and let the glaze harden.
Cut into pieces and enjoy.
Belgrade coffee cake.
200g marzipan
6 eggs (separate whites from yolks)
100g fine sugar
a pinch of salt
zest of 1 lemon
100g flour
2 tsp baking powder
6 tbsp orange liqueur
4 tbsp apricot jam
225g powdered sugar
2 tsp instant coffee
2 tsp rum
1 tsp cocoa powder
whipped cream (optional)
Heat the oven to 350F (200C), grease a 28cm springform pan with butter, line the bottom with paper and grease it too.
Beat 100g marzipan with 3 tbsp water. Add 6 yolks and beat until smooth and creamy. Add 50g sugar, salt, zest.
Mix flour and baking powder and add to mixture. Beat just until smooth.
Beat 5 egg whites to stiff peaks along with the remaining sugar. Add 1/3 of the whites to the flour mixture and mix. After this, carefully fold in the remaining whites.
Pour the dough into the mold and smooth it out. Bake for 30 minutes (I did 25). Immediately remove from pan and remove paper. Cut into 2 layers.
Brush the bottom crust with 3 tablespoons orange liqueur. Mix 2 tablespoons of jam with 2 liters of orange liqueur and coat the cake with this mixture. Cover with the second cake layer. Sprinkle with liqueur.
Mix 2 tbsp jam with 1 tbsp water and 1 tbsp liqueur. Boil and coat the top crust.
Mix the remaining marzipan with 50g of caster sugar and roll out into a 28cm disc. Place on cake.
Dissolve coffee in rum, add remaining powdered sugar and protein. You should get a smooth mass. Set aside 1 tbsp and frost the cake with the rest.
Add cocoa to the reserved mass and mix. Place the mixture into a piping bag with a small hole and make a lattice on the cake.
Serve with whipped cream.
Coffee stars
For shortbread dough:
- 250 grams of flour
- 100 g brown sugar
- 2 packets of vanilla sugar
- 30 g milk chocolate
- 2 g instant coffee
- 2 teaspoons cocoa powder
- 1 egg
- 125 gr. butter
- 2 teaspoons mint syrup
For the meringue:
- 1 protein
- 60 g fine sugar
- 2 gr. instant coffee
I make shortbread dough using this principle.
Then wrap the dough in cling film and refrigerate for 30 minutes.
Roll out to 3mm thickness and cut out stars (about 4cm in diameter).
I bake on paper or special film.
Beat the egg whites, add sugar and coffee.
Take a pastry bag and decorate the stars with meringues.
Bake for 10-12 minutes at 175 degrees.
Coffee muffins
2 cups of flour
1/3 cup sugar
1 tbsp instant espresso coffee
1 tbsp baking powder
1/2 tsp cinnamon
1/8 tsp salt (I used 1/4 tsp)
1/3 cup brown sugar
1 glass of strong coffee
8 tbsp or 112 g melted and cooled butter
1 large egg
1/2 tsp vanilla extract
Oven 200 degrees Celsius.
Prepare the molds.
Next, everything is very simple, as usual with muffins.
Mix all dry ingredients.
Mix all wet ingredients.
Combine both mixtures with several movements, without achieving homogeneity of the dough.
Bake for 20 minutes.
Coffee-walnut-chocolate cupcake
2.25 cups flour
0.5 cups finely chopped walnuts
1 tsp baking powder
1 tsp salt
250 g butter
85g chocolate, broken into pieces
0.25 cups strong coffee
1 tsp instant coffee powder
1.75 cups sugar
4 large eggs
2 tsp vanilla extract
1 glass of milk
Oven 180 degrees Celsius.
Prepare a mold (a large cake pan with a straw - the cake will look best in it).
Sift and mix flour, salt, baking powder, add nuts.
Melt and mix coffee and coffee powder, chocolate and 2 tbsp butter (30 g) in a water bath. Remove from heat.
Beat the rest of the butter and sugar. Beat in the eggs, one at a time, beating well after each. Add vanilla.
Add, alternating, flour and milk - flour in three additions, milk in two.
Place a little less than half of the dough into a bowl with chocolate and stir.
Now transfer the dough into the mold. Choose the degree of marbling yourself. If you want a cupcake with a beautiful chocolate curl, then you need to lay out all the white dough, then put the brown dough on top and only slightly make a wave with a knife. Well, you can make a real zebra.
Bake for 65-70 minutes or until done (check with a splinter).
Coffee cake with cheese cream
7 eggs from the refrigerator + 1 yolk for cream
2 cups sugar (for dough and cream)
Condensed milk (120 ml)
3 cups flour
1.5 cups walnuts
2 heaped teaspoons Arabica coffee
2 pinches of cinnamon
500 g cottage cheese
200 g butter
Beat eggs with sugar to your taste. I took 1.5 cups of sugar.
The nuts are ground in a coffee grinder and added to the egg foam.
Everything is thoroughly mixed and a little cinnamon and a lot of flour are added to the mass, so that the dough mixes well, but lags behind the spoon. I used a little cinnamon so as not to overpower the coffee aroma. I understand that it is difficult to overcome the smell of real Arabica, but still I did not tempt fate.
The dough is poured into a mold previously covered with parchment (30 cm) and covered with foil on top. Baked at 220-240 degrees for 45 minutes.
While the cake is baking, take care of the cheese cream. Soft cottage cheese is rubbed through a sieve, yolk, sugar and condensed milk are added to it. Everything is mixed with a mixer. Then softened butter is gradually introduced. The whole mass continues to be beaten with a mixer at medium speed. When the curd mass is ready, it’s simply impossible not to try it.
Cut the finished cake. Wait a little until it cools and soak in syrup. Spread the cream evenly inside the cake layers and on the sides of the cake.
Well, sprinkle the finished cake with nuts and grate the chocolates.
The finished cake can be left in the refrigerator overnight, but it is much better to eat it without waiting...
Coffee cookies
Compound
for about 20 pcs.
170g flour + 1 tsp. baking powder
55g soft butter
65g powdered sugar
1 egg
4 teaspoons of ready-made coffee (or 2 teaspoons of instant (powder))
Preparation
Mix the egg with sugar, butter and coffee. Beat everything until smooth. Add flour and knead the dough. The dough will be a little sticky. Transfer it to a pastry bag. Place cookies of any shape on a baking sheet lined with baking paper. You can even spoon out the dough. Bake at 170-180° in a preheated oven for about 12 minutes or until golden brown. Cool on a wire rack.
Cookies "Cappuccino" ("Coffee aroma")
1 packet of instant cappuccino (12 g.)
1 tbsp instant coffee
200 g margarine
8 tablespoons granulated sugar
2 eggs
2 cups sifted flour
2 teaspoons baking powder for dough
150 g chocolate
1 cup nuts (any kind can be used: almonds, walnuts, etc.)
Dissolve cappuccino and coffee in 2 tablespoons of boiling water, stir well. Finely chop the nuts (you can grind them in a blender), and also grind the chocolate.
Grind margarine at room temperature with sugar and egg, add cappuccino-coffee mixture, gradually add flour (stirring constantly), baking powder, nuts and chocolate.
Grease a baking tray with a small amount of vegetable oil.
With wet hands, form the dough into balls. Do not make large balls; the dough will increase in size during baking.
Preheat the oven to 180 degrees, place a baking tray with cookies and bake for exactly 12 minutes (no more). Then place the baking sheet with cookies on the upper level, increase the temperature to 250 degrees and hold the cookies for two minutes (no more).
Chocolate-coffee cookies “Truffle Mocha”
Ingredients:
Butter - ¼ cup
Chocolate chips - ¼ cup
Instant coffee granules - 1 ½ tsp.
Sugar - 1/3 cup
Brown sugar - 1/3 cup
Egg - 1 pc.
Vanilla extract - 1 tsp.
Flour - 1 cup
Cocoa powder - 2 tbsp. l. and 2 tsp.
Baking powder - ¼ tsp.
Salt - 1/8 tsp.
Toffee pieces or almond pieces - 1/3 cup
Milk chocolate - 30 g
Melt the butter and chocolate in the microwave. Add coffee and stir until smooth. Cool for 5 minutes. Transfer to a bowl. Add sugar, lightly beaten egg and vanilla extract.
Mix sifted flour, cocoa, baking powder and salt. Pour into chocolate mixture. Mix well. Add toffee pieces.
Drop dough by tablespoonfuls onto a lightly greased baking sheet (15 pieces). Bake in the oven at 175 degrees for 8-10 minutes. Cool cookies completely on a wire rack and decorate with melted milk chocolate.
Coffee meringue with almonds
3 egg whites
1 teaspoon lemon juice
1 pinch of salt
175 g granulated sugar
200 g ground almonds
1 tbsp. spoon of starch
2 teaspoons instant coffee
1/2 teaspoon ground cinnamon about cocoa powder
Cool the egg whites well, then beat with lemon juice and salt until stiff. Without stopping whipping, gradually add granulated sugar to obtain a mass of homogeneous consistency. Mix ground almonds with starch, instant coffee and cinnamon. Carefully fold the resulting mixture into the beaten egg whites. Preheat oven to 150°.
Place the mixture into a pastry bag and squeeze into small pyramids onto a baking tray lined with baking paper. Place in the oven and bake for 25-30 minutes. Let cool. Before serving, sprinkle the baked goods with cocoa powder.
From coffee you can make not only an invigorating drink, but also a delicious and aromatic cake. And this is much easier to do than you might think.
Coffee cake recipes
How to make coffee cake? There are a lot of recipes, and the most interesting ones are worth considering in detail.
Recipe one
Bake a delicious and satisfying coffee cake with prunes. Required:
- glass of water;
- 3 tbsp. l. coffee beans or three tsp. ground natural coffee (you can use freeze-dried instant coffee, but then the aroma and taste will not be so bright);
- 270 g flour;
- 150 grams of prunes;
- 150-170 sugar;
- two tablespoons of natural honey;
- tsp baking powder (baking powder) or baking soda.
Instructions:
- First you need to brew strong coffee. To do this, pour ground coffee into a Turk, pour in water, place the container on the fire and keep on the stove until foam forms, then remove.
- Immediately add sugar and honey to the coffee and stir until they are completely dissolved.
- Take care of the prunes: rinse them thoroughly and then soak them in hot water for five minutes if they are too hard. Then cut the dried fruits into pieces and remove any seeds.
- Add prunes to a mixture of coffee, honey and sugar.
- Next, add flour and soda into the liquid, doing this gradually and actively stirring the composition.
- Beat the dough a little with a blender, but do not overdo it, otherwise the cake will turn out too dense.
- The oven must be preheated to 170 or 180 degrees. Place the dough into the pan and bake for 40-50 minutes.
- The lean and very appetizing pie is ready!
Recipe two
You can make a simple and quick coffee pie using kefir.
The list of ingredients is:
- half a glass of natural kefir (fat content can be any);
- 2 eggs;
- three tsp. coffee (you can use instant coffee);
- half a pack (about 100 g) of butter;
- a glass of sugar;
- a glass of wheat flour;
- ½ tsp. baking powder or baking soda.
Process description:
- It is better to take the kefir out of the refrigerator in advance so that it is at room temperature when you start cooking. You need to dissolve the coffee in it so that not a single lump remains. You can use a blender or mixer for this.
- Next, beat the eggs together with granulated sugar until you get an almost white mass.
- Now combine the kefir-coffee mixture with the egg-sugar mixture, mixing everything with a mixer (select minimum speed).
- Slowly add flour into the mixture, kneading the dough. Also add butter, but it should be soft, so it is also advisable to remove it from the refrigerator in advance. At this stage, baking powder or soda, quenched with boiling water or lemon juice, is added to the dough. Mix everything again with a mixer to achieve the consistency of sour cream.
- Grease the mold with butter, pour the dough into it and place in an oven preheated to 180 degrees for about 45 minutes. You can check readiness with a toothpick.
- A simple pie made from coffee and kefir is ready!
Recipe three
Instead of pie, you can make a gourmet coffee cake. Here's what you need for this:
For the test:
- about one and a half cups of wheat flour;
- a glass of sugar;
- 3 tsp. instant coffee;
- tsp soda;
- 2 eggs;
- 130-150 g butter (can be replaced with margarine);
- a glass of milk;
- large spoon of 9% vinegar
For impregnation:
- 100 ml water;
- tsp coffee;
- two tbsp. l. granulated sugar.
To prepare the cream:
- a stick of butter;
- a can of condensed milk;
- two or three large spoons of coffee.
Process description:
- First you need to prepare the dough. In one deep container, combine the crumbly ingredients, except sugar, namely soda with coffee and flour. In another container you need to beat the softened butter with sugar, and then add the eggs one at a time, continuing the whipping process. In a third container, mix the milk and vinegar until the mixture curdles (this is what you need). Next, combine all three compositions and beat. The dough is ready, it needs to be baked in a springform pan at 180 degrees for about forty minutes.
- While the biscuit is baking, start soaking. Dissolve granulated sugar and coffee in water, bring this drink to a boil or just warm it well.
- Next, prepare the cream by mixing and whipping soft butter, coffee and condensed milk using a blender or mixer.
- When the sponge cake is ready (the match will remain dry after piercing the dough with it), take it out and cool, and then cut it into cakes.
- Pour each cake generously with a little cooled warm impregnation, and then coat the first one with cream, place the second one on it, and also coat it with cream. If you have a third cake layer, place that too. Now coat the cake on all sides in a thick layer.
- Refrigerate the cake for at least an hour before serving.
Recipe four
Try making a pie in a slow cooker if you have one. List of required ingredients:
- about 250 g flour;
- two eggs;
- a glass of sour cream (the thicker and fattier, the better);
- three tablespoons of water;
- three tbsp. l. coffee (instant, preferably freeze-dried);
- six to seven tbsp. l. granulated sugar;
- tsp soda;
- a little oil.
For sour cream glaze:
- three large spoons of sour cream;
- 5 medium spoons of powdered sugar.
Preparation:
- First of all, beat the sugar together with the eggs. You need to beat for at least two or three minutes so that after completion of the process you get an airy foam.
- Heat the water and completely dissolve the coffee in it.
- Next, add sour cream, coffee and soda to the egg mixture, mix gently.
- Gradually add flour to the mixture, gently mixing everything. Beat the mixture at minimum speed with a mixer or blender.
- Grease the bowl with oil, pour the dough into it and cook the sponge cake in baking mode for at least 50-60 minutes.
- Prepare sour cream glaze by mixing sour cream with powdered sugar.
- Spread the top of the finished cake with glaze and serve.
Recipe five
A delicious pie can be made from coffee and bananas.
Ingredients:
- two or three eggs;
- a little more than half a glass of sugar;
- half a glass of milk;
- 230-240 g flour;
- a packet of vanillin;
- a couple of tablespoons of instant coffee;
- 70-90 g butter;
- half tsp soda;
- big ripe banana.
Instructions:
- Beat eggs with sugar to form foam. Add soft butter to the egg mixture, pour milk there and beat everything. Now add flour in parts along with coffee and vanilla. Also add baking soda quenched with vinegar or lemon juice.
- Peel and cut the banana into small rings or cubes (you can puree it using a blender) and add to the dough.
- Place the dough in a greased pan and place it in an oven preheated to 170 degrees for forty to fifty minutes.
- Banana coffee cake is ready!
Use aromatic coffee to make delicious pies and cakes!
Irina Konyakhina
Brand Chef CoffeeShop Company
THE DESSERTS MATRIX OF A CHAIN COFFEE SHOULD HAVE NO MORE THAN 7-8 POSITIONS
It should be easy for the guest to make a choice. To do this, you don’t need to read entire volumes of thick multi-page menus.
The consumer opportunity of any person is limited. The more choices there are, the more difficult it is to decide. The fewer positions and the clearer they are, the easier it is to make a choice. And this speeds up the ordering process.
BEFORE ENTERING ANY NEW POSITION, MAKE A TEST RUN
We change the menu 4 times a year (with the onset of a new season) and evaluate products based on basic analyzes of sales, margins and popularity among guests. We display and add desserts in standard mode.
Before introducing any new position, we always conduct a test run. 2 coffee shops are taken, new desserts are introduced, and the threats and risks associated with this product are immediately clarified.
If the product is suitable, then it will definitely “live” on our menu for at least three months and will sell normally.
MANAGE DEMAND WITH PROMOTIONAL POSITIONS
Promotional items are included in our loyalty system. They change sometimes once a month, sometimes once every three months, depending on the success of the dish. Loyalty card holders have the opportunity to receive discounts on one of the products from 5-6 categories on a regular basis. Of course, dessert is also included in this offer, and we offer a deep discount of 35-45%.
BET ON CLASSIC DESSERTS THAT SELL WELL
It is very difficult to offer any unusual solutions within the network. The dish must be of high quality, as natural as possible, well stored, and in presentation. And it must be universal in taste, because we work for the mass consumer.
AN UNUSUAL DESSERT WILL HELP ATTRACT GUESTS TO THE COFFEE HOUSE
Now, in the era of gadgets, speed and change of impressions and emotions, it is necessary to sell not just some taste, but also an emotion, an impression. People are looking for something ornate. Therefore, an unusual dessert can be an additional reason to visit a coffee shop.The main components of a successful dessert are quality and taste. And unusual combinations. Not just any cake, but, for example, a cake with bird cherry.
And, of course, the dessert should be of an unusual shape and attract attention. But it doesn't have to be a bright mastic multi-level tower. I am for minimalism. This dessert just needs to stand out from other desserts.
MAKE YOUR DESSERT SERVING MAXIMUM EASIER ONLINE
If the coffee shop is not a chain, then the more unusual the presentation, the better. I love craft, parchments, wood, stones, natural materials. If the local employees have the minimum skills to make an original pitch, then I am for this approach.
But I don’t forget that our network employs 18-20-year-old employees who simply don’t care about what I came up with. Therefore, within the network, we try to simplify the submission as much as possible. You can simply take some natural material and put a portion of dessert on it.
THE PICTURE IN THE MENU SHOULD REFLECT REALITY
People don't always come to the window. Most often they choose a dish based on the picture on the menu. The picture on the menu should reflect reality. Moreover, the presentation in the picture should not be more gorgeous than in reality.
It is very difficult to compensate for a guest's disappointment and unjustified expectations with service or anything else. After this, the person may not come again at all.
A MENU IS NOT A MAGAZINE, IT SHOULD BE CLEAR AND CONVENIENT FOR THE GUEST
For the menu, we shoot all the products from one angle so that people don’t have the feeling of a fair. We try not to overload the menu page with photos. We do not take small photos so as not to create the impression of excessive tackiness.
I personally like the magazine layout, when the menu contains large photos of one product. We did this before, but now we have reduced the photos because the menu should be informative.
DESSERTS HELP SELL COFFEE
There may be several reasons to come to a coffee shop. And, as a rule, the desire to just drink coffee comes second to last. Although knowledge and understanding of this product is now growing in our country, a coffee shop is not only about high-quality coffee. Unfortunately, this is the case for now.
People come for the atmosphere, impressions, tastes - and coffee alone is not enough. Therefore, other products help create the overall concept of the coffee shop, strengthen it in the eyes of the guest, and increase his loyalty.
OWN PRODUCTION CAN BE A SOLUTION FOR A COFFEE CHAIN
Often it is impossible to work with the products that are available. And finding something worthy to order is expensive. Two years have passed since the embargo was introduced, but there is still no normal cheese or normal cream.
It’s one thing when cheese is purchased for a small chain of restaurants or one restaurant where there are professionals who know how to work with the product.
And it’s another matter when the staff are 18-year-old guys, for whom everything should be as simple as possible, universal and always of good quality.
Unfortunately, high-quality products for the network are now difficult to find. I have talked more than once with farmers who want to work with us, but they cannot pasteurize their milk - therefore, their milk cannot be stocked in coffee shops.
It is also problematic to obtain the required volumes of constant quality. Farmers also don’t want to subscribe to the volumes, because today there is a cow and grass, but tomorrow they don’t.
A single restaurant or a small chain can use the services of farmers. But it’s difficult for a chain of 100 establishments across the country to do this.
The solution to the problem may be in-house production. It will meet the chain’s needs not only for desserts, but also for other products: from baked goods to ham for sandwiches.
Marketing Director of the coffee house chain "Coffee House"
All principles of mapping desserts in our network are directly related to demand, trends and season.
CARRY OUT A CAREFUL MARKET ANALYSIS AND CALCULATE THE COST AND COMPLEXITY OF PREPARING A DESSERT
All menu updates in our chain are preceded by a thorough analysis of the category in terms of sales, cost, complexity of preparation and availability of purchasing certain dessert products. Here we also assess the competitiveness or uniqueness of each position, its compliance with the company’s positioning and its relevance among the target audience.
KEEP FOOD ROTATION, FOCUSING ON SEASONALITY AND POSITION POTENTIAL
60-70% of the items in our dessert menu do not change throughout the year. As a rule, the Coffee House menu is updated twice a year. Seasonal offers echo the seasons. We also support national traditions and introduce special offers for Maslenitsa and during Lent.
The conclusion of a particular position is primarily influenced by compliance with business expectations. This is not only sales, but also the consumer’s response to the position, if we mean a new product, and feedback from waiters, bartenders, managers - those who directly sell to the guest.
THE SUCCESS OF A NEW DESSERT IS INFLUENCED BY 9 FACTORS
The success of a dessert depends on taste, presentation, appearance and serving size. Name and price are also important factors. Uniqueness, fashionability, and compliance with the trend are also important.
Add to this the attitude of the staff towards the dessert: if the waiter likes this dessert, then he will be very happy to advise the guest to try it.
DETERMINE YOUR STRATEGY AND STYLE BASED ON YOUR DESSERTS PRODUCTION
It is a well-known fact that “people eat with their eyes.” It is this principle that we try to use when creating menus and seasonal programs.
American style, for example, involves large amounts of desserts. European desserts are so diverse that there are no canons on the shape and yield of this endless variety of cakes, biscuits, puddings, meringues and other desserts.
DESSERT CAN HELP INCREASE ATTENDANCE TO A COFFEE HOUSE
ASSORTMENT IS MARKETING
The question of the number of positions relates to the formation of an optimal product matrix: it should influence the achievement of current goals, as well as contribute to the further development of the category.
Of course, assortment is one of the main components of marketing, which directly affects sales, which is important for achieving competitiveness among coffee shops in the market.
Every real housewife is a skilled cook and therefore tries to please her family and guests at home with delicious dishes. For gatherings with tea, you can prepare, for example, a chocolate-coffee pie. This dessert has a rich taste and delicate texture. Whether to prepare coffee cake with kefir or margarine is not so important; the filling plays a huge role.
You can even make a lean version, and it will be no worse than usual. And baking in the oven or in a modern slow cooker is a matter of individual preference.
Coffee cake with chocolate
Ingredients:
Cooking method:
- The amount of sugar can be adjusted depending on how sweet you like your baked goods.
- Mix dry ingredients: flour, cocoa, salt, baking powder.
- Grind the sugar with margarine and eggs.
- Mix everything with coffee and place in the mold.
- Place in the oven to bake.
- Sprinkle the finished cake generously with topping or cover with chocolate glaze.
Coffee cake with nuts
Coffee nut pie is best made with shortcrust pastry.
Ingredients:
- You will need 2 heaped cups of flour;
- Egg yolks – 3 pieces;
- Take 1 glass of sugar;
- We take half a large pack of margarine;
- Baking soda - on the tip of a knife;
- Coffee will do 3 tsp. for 50 ml of water;
- Shelled walnuts – 1 cup.
Cooking method:
Coffee pie with cherries
A very interesting recipe - cherry chocolate coffee pie.
Ingredients:
- Flour - take 2 cups;
- Coffee – 1 glass;
- Take 1 teaspoon of baking powder;
- Chocolate;
- Cocoa – 2 tbsp. l.;
- You need 2 eggs;
- You will need 1 glass of sugar;
- Take half a teaspoon of salt;
- Cherry.
Cooking method:
- It’s best to prepare these coffee cakes in a slow cooker - it’s quick and easy.
- Knead a thick dough and place in a bowl.
- Add pitted cherries directly to the dough.
- Leave to cook in the “Baking” mode.
- Place fresh cherries on the cooled cake, dust everything with powdered sugar and pour over sweet chocolate glaze.
Coffee cake with oranges
You can also prepare a very tasty coffee cake with oranges in a slow cooker, which has a pleasant taste and citrus aroma.
Ingredients:
- Egg whites – 4-5 pieces;
- You will need 1 cup of powdered sugar;
- Flour – 2 heaped glasses;
- You need 2 tbsp of cinnamon. l.;
- Take 100 g butter;
- Fresh orange, cut into thin half rings;
- Ground coffee – 2 tbsp. l.;
- Baking powder - half a tsp;
- On the tip of the knife there is salt and lemon.
Cooking method:
Coffee cake with apples
Try making apple cake using kefir dough in a slow cooker. It turns out to be a very interesting combination of flavors.
Ingredients:
- You need 2 cups of flour;
- Half a teaspoon of soda and salt;
- You will need 100 g of powdered sugar;
- Take 1 glass of kefir;
- Egg – 2 pieces;
- Oil drain. – 100 g;
- Coffee – 100 ml;
- Apples - to taste
Cooking method:
- Mix the ingredients: flour, soda, salt.
- Grind the oil with powder and eggs, pour in kefir and coffee.
- Mix both compositions, then divide the resulting mass into two parts.
- Place half in the pan, then distribute the thinly sliced apple slices in a circle in several layers.
- Cover the top of the filling with the remaining dough and bake until all layers are ready.
- The recipe can be improved if, 10 minutes before cooking, pour the egg whites whipped with sugar over the product and place in the oven to brown for another 10 minutes.
Coffee pie with blueberries
Ingredients:
- Flour – 2 tbsp;
- Sugar needed 1 tbsp. and another 4 tbsp. l.;
- Baking soda – 1 tsp;
- You will need 200 g of margarine;
- Eggs – 2 pieces;
- Blueberries – 300 g;
- You need 2 tbsp starch. l.;
- Coffee – 2 tbsp. l.
Cooking method:
Coffee cake with prunes
Coffee cake with prunes is prepared using a batter.
Ingredients:
- You will need 2 tbsp flour;
- Water – 1 tbsp.;
- Coffee – 2-3 tsp;
- Prunes (be sure to choose pitted ones) – 1 tbsp.;
- Salt - half a teaspoon;
- Baking soda – 1 tsp;
- Sugar – 0.75 cups;
- Spices - approximately a teaspoon (vanilla, cinnamon, nutmeg, ginger, etc. - to choose from);
- Take 2 tbsp of aromatic honey. l.
Cooking method:
Coffee cake with sour cream filling
Ingredients:
- Eggs – 4 pieces;
- Sour cream – 200 g;
- Margarine – 200 g;
- Take 100 ml coffee;
- You need 2 cups of flour;
- Baking soda – 1 tsp;
- Salt - half a teaspoon;
- You will need 1 tsp of cinnamon;
- Sugar – 1 cup and another 3 tbsp. l.
Cooking method:
- Mix flour, soda, salt and a glass of sugar in a bowl.
- To the resulting mixture add margarine and 2 eggs, coffee, 4 tbsp. l. sour cream.
- Place the finished dough into the mold. You can use berry or fruit filling.
- To fill, beat 2 eggs, the remaining sour cream, cinnamon and 3 tablespoons of sugar.
- Pour the resulting mixture over the future cake layer and bake until done.
- The taste of this pie is very tender and incredibly tasty.
- If you want, you can add honey, vanilla or other spices to the filling.
How to make a Lenten dessert
Lean, but no less tasty, coffee cake is made from dough without eggs, margarine and dairy products. How is it possible to obtain a tender and crumbly dough if almost all the main ingredients are excluded? The Lenten recipe involves replacing animal products with plant products.
The filling can be made from chocolate, nuts or any fruits or berries.
Ingredients:
Cooking method:
- Mix all ingredients in a bowl.
- First, the flour is sifted and dry products are added, then the liquid is added in portions.
- Transfer the mixture into a mold and bake in a slow cooker or oven.
- Cut the finished cake in half lengthwise.
- Since the dessert is lean, you can coat the layers with jam, for example, strawberry.
Baking can be called any dish created on the basis of flour by baking in the oven, in a frying pan, etc. There are many types of baked goods. These include pies, pancakes, cheesecakes, cakes, pizza, khachapuri, cookies, pies, etc. The process of making these treats is also called baking. How cozy it becomes in the house when the whole family gathers around the table with homemade cakes!
Of course, it’s much easier to run to the nearest store and buy whatever your heart desires. Fortunately, today you won’t surprise anyone with store-bought baked goods; they are available in abundance. However, fresh, aromatic, delicious homemade baked goods are more than just a dough product; they delight, create the mood and aura in the home. When you made this dish yourself, especially from products whose origin and quality you know, you guaranteed the absolute safety and freshness of your cooking. The baked goods will be perfect! True, you need to spend a little more time than a simple trip to the store, but it's worth it. Moreover, there are recipes for making quick baked goods, simple baked goods, or, as they say, quick baked goods. In the oven, all products prepared according to these simple recipes come out simply wonderful. Baking in a hurry will help you out in the most unexpected situations, when there is no time to think about a treat.
Baking recipes are varied and numerous. It all depends on what kind of dough products you like best: there are sweet baked goods, rich pastries, yeast baked goods, yeast-free pastries, puff pastries, etc. Simple baking recipes can be found using any of these types of dough. But keep in mind that the best baking is not always easy. The best baking recipes involve a lot of effort in making the dough, shaping the product, decorating it, and crafting it. They, as a rule, use a large number of ingredients, compliance with the proportions of which is a very important condition for success.
Many novice housewives try to learn how to bake using recipes with photographs of finished products. This is the correct and simple way. Baking recipes with photos are more understandable. This is how homemade baking turns out simply and deliciously; recipes with photos do their job. Prepare your favorite homemade pastries, the recipes are on our website, look carefully. You will definitely love our best quick baking recipes, homemade baking recipes, simple baking recipes, baking recipes with photos, simple and easy.
An important condition for preparing very tasty baked goods is that recipes should be taken as a basis, and you need to put your soul and imagination into their production. To begin with, you can use simple baking recipes for every day, but if you want to have holidays at home more often, learn how to cook real delicious holiday pastries, recipes with photos are at your service. Your loved ones will love these homemade baked goods, the recipes with photos of which you have chosen, and they will constantly ask you to cook this dish.
In general, delicious baking recipes, as well as simple baking recipes, should be in the arsenal of every housewife. After all, it is quick baking for tea, homemade sweet pastries that will help you out in case of unexpected but pleasant guests.
We definitely learn how to bake; simple recipes contain a minimum of ingredients and require a little time.
Recipes with photos will tell you in detail how to prepare any, for example, sweet pastries, and we will only give some useful tips:
The fastest way to prepare shortcrust pastry. Its base is butter or margarine;
Quick baking can be made from ready-made dough. There is always yeast puff pastry on sale. Dishes made from it require a minimum of time;
It is easy to prepare so-called bulk pies; the filling in them, as a rule, does not require any special heat treatment;
Conventional baked goods are whipped up in the oven or on the stovetop, usually with a lot of butter;
Study the recipe carefully before baking. Make sure that the necessary products are prepared;
Try new recipes for you first on a small number of products, and it’s better first for yourself, not for guests;
Most items that are cooked in the oven require preheating the oven. This will make the baking process more efficient and faster;
When preparing simple baked goods in a hurry, use simple, affordable products, not delicacies;
All ingredients for preparing the dough should not be cold. After removing them from the refrigerator, it is advisable to warm the food up a little, for example, using a microwave oven.
Loading...