375 coffee extract recipes

Crunchy toffee-studded drop cookies loaded with crushed candy bars and chopped pecans. A buttery brown sugar dough bakes up golden with irresistible brickle crunch in every bite.

Bite-sized sour cream muffins loaded with chopped chocolate-covered toffee bars, baked golden with more candy crumbled on top. Makes 36 mini muffins in 40 minutes.

Peanut butter cookies studded with chocolate toffee bits and crowned with peanut halves. Makes 7 dozen tender, chewy cookies with crispy edges in just 30 minutes.

Dense, fudgy unsweetened-chocolate brownies baked in a round pan, topped with chocolate frosting, chopped toffee candy bar, and a crosshatch drizzle of white chocolate. Three treats in one.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Best cheesecake ever, wonderful mix of flavours with the ginger crust and caramel.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.

Frozen layer cake with coffee, chocolate, and vanilla ice cream stacked on a cinnamon chocolate wafer crust, loaded with crushed toffee bars and served with homemade hot fudge sauce.

Buttermilk coffee cake with almond extract, swirled with a cinnamon-sugar-nut filling and baked in a tube pan. Tender crumb, crunchy topping, serves 16.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Impossible chocolate cheesecake forms its own crust as it bakes thanks to Bisquick mixed right into the batter. Coffee liqueur, almond extract, and a sour cream chocolate topping make it bakery-worthy.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.

Maple macadamia biscotti made with real maple syrup, maple extract, applesauce, and chopped macadamia nuts. Twice-baked to a crisp, dry crunch for dunking in coffee.