Baking with Jamaican me Crazy Coffee…and Tea Too!

Coffee and tea are basically our best friends. They keep us awake early in the morning and late at night. They keep us company at our desks while we work. They’re the perfect last minute gift idea for those for our coffee loving friends and show you share in quality products and taste. If you buy Joffrey’s coffee and tea online and drink it regularly, we don’t have to convince you of anything here…but have you ever thought of baking with coffee and tea? Both beverages can be infused into your favorite desserts in ways that you’ve probably never imagined.

Jamaican Me Crazy coffee is one of our go-to coffees to use in the kitchen, and it’s our best-selling Joffrey’s coffee! The caramel and vanilla blend with rich coffee liqueur flavoring will give your dessert a subtle tropic-inspired kiss to keep you wanting more. Let’s start with a tour of Jamaican Me Crazy coffee desserts to get you inspired. Once you’ve baked with Jamaican Me Crazy Coffee and enjoyed the results, you can branch out and order different flavors of Joffrey’s coffee and tea online to use for in your favorite recipes!

Joffrey’s Jamaican Me Crazy Coffee Kahlúa Brownies

Brownies

 

Life is great when you have the fantastic taste of premium coffee on your tongue…the only thing that could make it better is adding chocolate in the mix, literally. So, why not use both and add a bit of Kahlúa to kick it up a notch? These brownies take 35 minutes of prep time and 35 minutes to cook, so in an hour and ten minutes, you can send yourself straight to chocolate Joffrey’s coffee heaven. This recipe makes about 36 small brownies. Disclaimer: you may try to eat them all.

What to Buy

  • ⅔ cup ground Joffrey’s Jamaican Me Crazy coffee (Be sure to brew it strong and use it HOT!)
  • 8 ounces unsweetened chocolate
  • ¼ cup Kahlúa
  • 5 large eggs
  • 2 sticks unsalted butter (2 sticks is 8 ounces)
  • 1 tablespoon of butter for the brownie pan
  • 2 tablespoons ground Joffrey’s Jamaican Me Crazy coffee
  • 1 tablespoon of pure vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups granulated sugar
  • 1⅔ all-purpose flour (cup sifted)

How to Make

  1. Preheat your oven to 375 degrees F. Your oven rack should be 1/3 of the way up from the bottom of the oven. (Trust us, this matters.)
  2. Use a 9 x 13 x 2-inch pan, and grease it with 1 tablespoon of butter.
  3. Pour the chocolate in with the butter and melt them together in a heavy-bottomed saucepan, over low heat.
  4. Stir the butter and chocolate together occasionally to make sure they stay friendly with each other and don’t fight. Then, heat until the chocolate and butter are completely melted together like best friends, and you’re certain that no drama will occur between the two.
  5. Remove the chocolate and butter from the heat, and set the mixture aside. Let it cool to room temperature.
  6. Put the eggs, sugar, coffee grounds, vanilla, and salt in a large bowl and use an electric mixer to beat them on high speed for 5 minutes. Then, beat the mixture on a low speed and add the chocolate butter mixture until evenly mixed. Next, add the flour and beat the mixture again…only until evenly mixed.
  7. In a small bowl, combine the hot Joffrey’s Jamaican Me Crazy coffee with the Kahlúa, and then pour the mixture into the batter. Mix to blend.
  8. Pour the batter into the prepared pan and place it in the preheated 375 degree F oven. Here’s where we start sizzlin’!
  9. Keep the batter in the oven for about 35 minutes, until the edges look solid. If the brownies seem relatively firm in the center, and they don’t jiggle much when you gently shake the pan, you know your brownies have been going to the gym. More importantly, the little to no jiggle means that it’s time to take them out of the oven.
  10. Let the brownies cool at least to room temperature before cutting and/or serving.
  11. Serve the brownies to those you love, or just eat them all yourself. They’re so good that nobody would fault you if you did!

 

Joffrey’s Jamaican Me Crazy Coffee S’Mores Pie

Smores pie

Ah, S’mores! They remind us of campfires, carnivals, and our wonderful childhoods! Most of us who used to eat S’mores still love them just the same, but adulthood has squandered our summer sleep-away camp opportunities. Fret not, friends, we’re bringing S’mores back, and we’re adding Joffrey’s coffee to give both our child and our adult palates something to smile about. After one bite, you’ll surely want s’more! This recipe is for a pie that serves eight average people, or one serious s’mores and coffee addict.

What to Buy for the Graham Cracker Crust

  • 9 whole graham crackers
  • 2 tablespoons Nutella (Oh yes, we said Nutella!)
  • 1 ounce semisweet or bittersweet chocolate
  • A food processor to grind the crackers
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter, melted

What to Buy for the Ganache

  • 12 ounces semisweet or bittersweet chocolate (nothing over 61% cacao), finely chopped
  • 2 tablespoons  ground Joffrey’s Jamaican Me Crazy coffee beans
  • 2 tablespoons (1/4 stick) of unsalted butter, cut into 1/2′ cubes
  • 1 1/4 cups of heavy cream

Meringue

  • 1/2 cup of sugar
  • 2 large egg whites

 

How to Make

Graham Cracker Crust

  1. Finely grind 9 Graham crackers in a food processor.
  2. Put the cracker crumbs in a bowl with the two tablespoons of Nutella, one ounce of melted bittersweet chocolate, two tablespoons of heavy cream, and one tablespoon of unsalted butter. Mix the ingredients into a small bowl.
  3. Blend the ingredients above until they’re even.
  4. Press the mixture onto the bottom and up the sides of the pie dish.
  5. Let the dish chill until the crust is firm, about 30 minutes.

Jamaican Me Crazy Coffee Ganache

  1. Place the chocolate and butter into a large bowl. Bring the cream, coffee, and two tablespoons of water to a boil in a small saucepan. Remove the mixture from the heat, cover it, and let it steep for 5 minutes.
  2. Strain the cream mixture through a fine-mesh sieve into bowl with the chocolate, butter, and Joffrey’s Jamaican Me Crazy coffee grounds. Stir the mixture until it’s melted and viola, you have ganache!
  3. Pour the ganache into the chilled crust. The ganache can get a bit rebellious after it’s first poured, so you’ll have to use a spatula to smooth it down on the top.
  4. Let the ganache chill for an hour. It will probably be happy to have some chill time after being boiled, mixed around, and tamed with a spatula.

Meringue

  1. Using an electric mixer on medium speed, beat the egg whites in a medium bowl until they become light and frothy.
  2. Add sugar into the bowl in 4 increments, and beat for one minute after each increment. Continue beating the egg whites until they’re stiff and glossy.
  3. Spoon the meringue over the coffee ganache, and swirl it over the ganache with a spoon or a spatula. If you want to get super fancy, use a kitchen torch to toast the meringue until it turns golden brown…yum!
  4. Keep the pie chilled until you serve it.
  5. Stock up on more Joffrey’s coffee and tea online to try a different coffee with your next S’mores pie.

 

Joffrey’s Jamaican Me Crazy Coffee Oatmeal Cookies

Oatmeal Cookies

Everyone loves the tried and true oatmeal cookie! It’s a staple in the world of sweet simple comfort foods, and we’re switching it up with Jamaican Me Crazy Coffee! With the coffee inside these cookies, this is one comfort food that won’t make you fall asleep. This recipe serves 28 people, so it’s party appropriate if you want your guests to love you even more.

What to Buy

  • 6 tablespoons of butter
  • ¼ teaspoon if salt
  • ½ cup quick oats (Who wants slow oats anyway?)
  • 1 cup all-purpose flour
  • 1 teaspoon of baking soda
  • ½ cup of packed brown sugar
  • ½ teaspoon of vanilla extract
  • 1 egg
  • 2 tablespoon of ground Joffrey’s coffee (Jamaican Me Crazy coffee, of course) dissolved in 2 teaspoons boiling water

How to Make

  1. Whisk or sift the flour in a bowl with salt and baking soda. Save this for later.
  2. In a different bowl, beat the butter with sugar together. When they’re well combined, add the vanilla, egg, and Joffrey’s Jamaican Me Crazy coffee to the mixture.
  3. By this time, the flour mixture that you set aside in the beginning will feel neglected. Give it some love by pouring it into the mixture of butter, sugar, egg, and coffee, so it doesn’t feel lonely. Now, stir it altogether until the mixture is even.
  4. Add the oats and mix these in using a spoon or a spatula.
  5. Refrigerate the dough for 30 minutes until it becomes firm.
  6. Put the dough on the baking sheet/pan in individual clumps (one heaping teaspoon each).
  7. Wet your fingers with cold water and press the cookies down.
  8. Bake these fabulous little dough globs in a preheated oven (350F) for nine to ten minutes.
  9. If soft cookies aren’t your thing and you prefer a cookie with a backbone, bake them for 12 minutes to add some crispy crunch!
  10. Place the cookies on a cooling rack to cool, and enjoy the delicious aroma of coffee and cookie.
  11. Eat and share your cookies…while drinking Joffrey’s coffee.

Instead of Having Tea With Your Dessert, Have it in Your Dessert

With all of this talk about coffee, we can’t neglect coffee’s lighter, smoother, and oh so fragrant friend, tea. If you’ve bought Joffrey’s coffee and tea online, you’ve been officially introduced to our eclectic collection of teas.  But did you know they are an amazing addition to most dessert recipes? We always encourage experimentation with tea flavors, so feel free to let your inner Julia Child out!  Here are a couple of tea recipe ideas to inspire you.

Vanilla Blueberry Tea Macaroons

Macaroon

As fun as it is to drink vanilla tea, we love to bake with it…especially if we’re making a beautiful batch of blueberry macarons. Blueberry macarons infused with our Joffrey’s Tahitian Vanilla Rose tea make a dessert that’s to die for.

What to buy for the Blueberry Macaroons

  • 45g of granulated sugar
  • 125g of almond meal
  • 135g of egg whites (Eggcellent!)
  • 25g of ground dried blueberries (finely ground is best)
  • 215g of powdered sugar

What to buy for the Pear and Tea Filling

  • 1 teaspoon loose leaf Joffrey’s Tahitian Vanilla Rose tea
  • 330g of pureed pear
  • 29g of water
  • 1 envelope of plain gelatin
  • 55g of granulated sugar

 

How to Make

  1. Most desserts can’t be made without some heat in the kitchen, so turn your oven up to 300 degrees and get yourself into baking mode!
  2. Use parchment paper, trace out 1 inch circles, and set this aside as a “master copy”. Put a few extra sheets of parchment aside to use for later.
  3. Place the egg whites and sugar in a stand mixer bowl and fit the mixer with a whisk attachment. Beat the egg whites and sugar in a mixture until the egg whites start to form loose translucent bubbles, like soap suds.
  4. Increase the mixer speed to medium and beat the eggs until the meringue turns foamy and white. This should take about 2 minutes.
  5. Now it’s time to kick things into high gear! Switch the mixer speed to high and beat the mixture until the meringue forms glossy stiff peaks. This should take about another 2-3 minutes. Add two drops of purple food coloring and stir it in until the mixture turns purple.
  6. Add finely ground dried blueberries into another bowl, and also mix in powdered sugar and almond meal. Use a whisk to combine these, then push the mixture through a fine mesh sieve to sift it.
  7. Add the dry ingredients to the meringue. Using a sturdy spatula, fold and smash the dry mixture into meringue against the bowl’s side for about 20-25 folds. This one will take some elbow grease, folks. Don’t try to be gentle. The idea is to knock the air out of it! (These poor ingredients never did anything to you. Is it necessary to use this much physical force? Yes it is…unless you want bubbles in your macarons.) You’ll know the batter is ready when it holds its shape after you spoon it in on itself, and it slowly starts to flatten after 15-20 seconds. After 20 folds, check the batter for readiness.
  8. Put one sheet of parchment with the drawn circles on a bake sheet. Fill a pastry bag with the lovely batter you just knocked the wind out of, and pipe the batter until it reaches the edge of the circle. Remove the parchment paper from underneath the piped layer, place it on a second bake sheet, and pipe the remaining batter (remove one copy of parchment paper and save it to use it later.
  9. Take each pan and give it a quick hard slam against the counter. Turn the pan 90 degrees and give it another quick hard slam. This pan slamming seems like a whole lot of drama just for some macarons. Although the slamming may scare your pets and make your family think you’re having a tantrum, it’s a necessary step. It will deflate any bubbles in the mixture, prevent cracked shells on your finished macarons.
  10. Now, bake the macarons shells for about 18-22 minutes.
  11. Remove them from the oven, transfer them to a cooling rack, and allow the shells to cool completely for 30 minutes on a pan. The shells will peel away from the parchment when they’re ready.

How to Make Pear and Vanilla Filling

  1. Place the Tahitian Vanilla Rose tea in a coffee grinder or blender and process it until it’s finely ground.
  2. Puree the pears and combine them with the tea.
  3. Place water and sugar in a small saucepan over medium heat, and stir them until the sugar is melted. Take the pan off of the stove and allow it to cool for 15-20 minutes on a wire rack.
  4. Once the pan is cooled, sprinkle gelatin on top and allow it to sit for 1-2 minutes. This will allow the gelatin to bloom. Return the pan to the stove top and stir the mixture over low heat until the gelatin bloom melts and the mixture until the consistency is similar to maple syrup.
  5. Remove the mixture from the heat and stir it into the pear mixture. Transfer it to refrigerator to chill for about 10-15 minutes or until the filling becomes thick.

How to Assemble the Cookies

  1. Transfer the filling to a pastry bag, and fit the pastry bag with a round tip and pipe on the bottom side of one macaron cookie. Put a second macaron on top to keep the filling from trying to escape. Transfer the fully assembled macarons to the refrigerator to chill for another 30-40 minutes, so the filling can finish setting. The filling could use some quiet time after you just beat it against the side of a bowl and slammed it against the counter multiple times.
  2. When the filling is set correctly, it will have a consistency that will make it stick to those macaron cookies no matter how hard you bite! Now, that’s loyalty!
  3. Serve to your friends and save a few for yourself! (Once you take a bite, you’ll be convinced that buying Joffrey’s coffee and tea online could be an important step in just about any fun dessert-making mission.)

Green Tea Cookies

Green Tea Cookies

We all know green tea is healthy, so why not add it to a cookie recipe as a way to rationalize eating more cookies? OK, maybe that won’t work for some, but green tea does have a unique taste that adds an interesting twist to a standard cookie.  Here’s a Green Tea Cookie recipe we can’t get enough of.

What to Buy for the Cookies

  1. 2 tablespoons of Joffrey’s Sencha Traditional tea (you’ll have to process this until it’s finely ground)
  2. 1 large egg
  3. 1 teaspoon of baking powder
  4. 2½ cups of flour
  5. ¼ teaspoon of salt
  6. 1½ sticks of butter
  7. 1¼ cup of sugar
  8. 1 teaspoon of almond extract

What to Buy for the Delectable Drizzle

  1. 1 cup of sesame seeds
  2. 1 cup of white chocolate chips

How to Make

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat, and save the sheet to use later on.
  2. Process your Sencha tea until it turns into a finely ground powder.
  3. Sift together the Sencha green tea powder, flour, baking powder, and salt into a bowl.
  4. Use a stand mixer fitted with the paddle attachment to mix the butter and sugar together until the mixture becomes light, fluffy, and fun!
  5. Next, mix in egg and almond extract, but reduce the speed too low. Gradually add in Sencha-flour mixture.
  6. Roll the dough into 36 balls. Each ball should be 1-inch wide and the balls should be spaces 1-inch apart on the baking sheet.
  7. Bake the cookies for 12-15 minutes until the edges begin to brown.
  8. Remove the cookies from oven and exhibit serious self-control by not eating them yet. They’ll smell amazing, but you have to let them cool on the wire rack.

Time to Add the Pizazz

  1. Put the white chocolate chips in a small microwave-safe bowl and microwave the chips in 15 second intervals until they melt.
  2. Transfer the melted white chocolate to a piping bag fitted with a round tip.
  3. Top your grin-worthy green tea cookies with white chocolate drizzle, sprinkle them with sesame seeds, and let go of your self- control…because now, you can eat!

So, What’s Next?

Alright, coffee and tea lovin’ bakers, now that we’ve made you hungry, it’s time to place an order for Joffrey’s Coffee and Tea Online and get to baking! If you try any of these recipes and love the results, find us on Facebook, Twitter, Instagram, or Pinterest and let us know!

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These Recipes are Adapted from the Following Recipes

Kahlúa Brownies: http://cookingontheweekends.com/2014/07/kona-coffee-kahlua-brownie-recipe/

Coffee S’Mores Graham Crackers: http://www.epicurious.com/recipes/food/views/coffee-smores-pie-51104720

Oatmeal Cookies: http://www.munatycooking.com/2014/07/mocha-oatmeal-cookies.html

Blueberry Tea Macaroons: http://www.bakersroyale.com/blueberry-macaron-with-pear-earl-grey-filling/

Green Tea Cookies: http://blog.joffreys.com/wp-admin/post.php?post=1126&action=edit

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