HAPPY CUP COFFEE RECIPES

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BULLETPROOF COFFEE RECIPE: THE ORIGINAL KETO COFFEE WITH ...



Bulletproof Coffee Recipe: The Original Keto Coffee with ... image

Curious about "butter coffee"? Get the original Bulletproof Coffee recipe here and how to add supportive, quality fats to your daily routine.

Total Time 5 minutes

Prep Time 3 minutes

Cook Time 2 minutes

Yield 1 cup

Number Of Ingredients 3

1 cup Bulletproof coffee (brewed)
1 tsp. to 2 tbsp. Brain Octane C8 MCT oil
1-2 tbsp. grass-fed, unsalted butter or 1-2 tsp. Grass-Fed Ghee

Steps:

  • Brew 1 cup (8-12 ounces) of coffee using Bulletproof coffee beans.
  • Add coffee, Brain Octane C8 MCT oil and butter or ghee to a blender.
  • Blend 20-30 seconds until it looks like a creamy latte. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 230, FatContent 25g, SaturatedFatContent 21g, CarbohydrateContent 0g, ProteinContent 0g, FiberContent 0g, SugarContent 0g, SodiumContent 0mg

SOUR CREAM COFFEE CAKE RECIPE | INA GARTEN | FOOD NETWORK



Sour Cream Coffee Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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