**FREE** La Boulange Pastry at Participating Target Starbucks!

Yippee!  I love when the Starbucks stores inside participating Target stores gives us **FREE** things.  Don't you?

Now through July 2nd (tomorrow - better hurry!), you can get a **FREE** La Boulange pastry with any handcrafted beverage!

Visit the Target facebook page for additional information.

Enjoy!

RECIPE - Coffee & Kahlúa Crazy Cake

*Courtesy PinterestZ

Ingredients
 

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp.  salt

1 tsp. white vinegar
1 tsp.  pure vanilla extract
5 Tbsp. vegetable oil 
3/4 Cup brewed coffee (cold or room temperature)

1/4 Cup Kahlúa

Directions
 

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour coffee and Kahlúa over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your frosting or sprinkle with powdered sugar.  Enjoy!

Tips: 

 

If you don't have/like Kahlúa, use 1 cup of coffee.

You can double the recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes).  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  

Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"

DESSERT - Vietnamese Coffee Dessert!

*Courtesy Pinterest

Recipe from Jules Food blog:

VIETNAMESE COFFEE JELLY DESSERT

COFFEE JELLY...jello

1/2 cup cold strong coffee

1 1/4 cup very hot STRONG coffee

2 packet plain gelatin

sweeten or flavor coffee to your liking

 

put the gelatin into the 1/2 cup cold coffee, wait 5 minutes for gelatin to "bloom".  heat 1 1/4 cups strong coffee to almost boil and pour into cold mixture.  stir to completely dissolve/combine.  lightly, i say lightly spray a square or rectangle vessel of choice.  choose a vessel that will make it easy to cube.  refrigerate until firm and set....a few hours.

 

NOTE...these measurements (1 3/4 cups liquid) make a wiggly jello texture, but DOES cut into cubes.  i thought this ratio was a perfect texture for this particular dessert, but if you want it just a bit more firm, cut the liquid to 1 1/2 cups total.

TO ASSEMBLE...

cut the jello into 1/2 inch cubes, set aside 

1-2 Tbsp sweetened condensed milk at the bottom of cup

put cubes in cup with the condensed milk

whipped cream of choice for topping

cocoa powder for sprinkle

chocolate covered espresso beans to garnish

*Sounds delicious!

DESSERT -- Coffee Meringue Brownies

*Courtesy Pinterest

Chocolate-Coffee Tartlets

*Chocolate-Coffee Tartlets!

Vietnamese Ice Coffee Panna Cotta

*Photo and story courtesy of Trend Hunter.

"If you are looking for a refreshing yet decadent dessert to serve at your next party, the Vietnamese ice coffee panna cotta recipe is guaranteed to delight guests.  The mixture of bitter coffee with sweet, creamy condensed milk is one bite that is sure to leave smiles on adults alike.

The recipe deconstructs the traditional beverage into a delectable, layered dessert.  Panna cotta is an Italian dessert, which is essentially cooked cream that is solidified with gelatin or another thickening agent.  Using a combination of coffee and vanilla-flavored panna cotta, you begin to build what will become the layers of this sweet treat. After letting each layer settle, you are left with the perfect after meal indulgence during a hot summer night.

Serve your caffeine-hungry guests a real treat with the Vietnamese Ice Coffee Panna Cotta recipe by Zoe Bakes."

Visit Trend Hunter to see more photos.