Indulge In {Espresso Topped Vanilla Bean Ice Cream}

I had never heard of this delicious Italian dessert before we were at this little gathering a couple of months ago. Ever since, it's been my go to dessert. It's simple and not so overly sweet so that everybody can enjoy.  Think of a root beer float but with a shot of espresso instead. To be honest, it's kind of perfect (If you like coffee, of course.) Want to mix it up some? Add the shot of espresso to a scoop of chocolate or dulce de leche ice cream. Bust it out at parties and take guests by surprise when you serve them a big bowl of ice cream served with an espresso shot pour right over top in front of them. Here's what you'll need...

:: Ingredients ::

1 Scoop Vanilla Bean Ice Cream

1 Shot of Espresso (Or 1/4 Cup Coffee)

:: Directions ::

Scoop ice cream into bowl and top with fresh brewed shot of espresso.  

Color Me {Espresso}

Every fall I put away the bright colors and opt for richer tones. I crave deep reds, burnt oranges, golden yellows, and grays. My latest color obsession for the fall, however, is this dark, rich shade of espresso brown. It reminds me of decadent chocolate cake, and what's not to love about that. Keep it neutral and classic by pairing it with ivory accents or let it accent pale blues, burgundies, or pinks. I'm obsessed with the idea of using classic patterns like stripes and polka dots in the classic pairing of espresso and cream. Mixing the patterns throughout the room would make for the best fall gathering in my book!

Indulge In {Chocolate Espresso Cake}

Today's post is going to be short and sweet my friends. The past couple of weeks have been crazy between traveling, having family in town and a busy work schedule. It has essentially left me no time in my kitchen which does not make me very happy. But, I do have a project on the horizon that will have me spending some much needed time concocting delicious treats. I wanted to share today a recipe that I plan on using for said project. While I tend to put my own spin on recipes, this one looks so good I may even follow it to a T. Here ya' go....

:: Ingredients ::

• 2 tablespoons instant espresso dissolved in 1/4 cup of boiling water then cooled to room temperature
• 1 1/2 cups Millet Flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 cup raw sugar
• 3 tablespoons of butter, unsalted at room temperature
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1/2 cup plain non-fat greek yogurt
• 1 cup pumpkin puree
• 1/2 cup low fat buttermilk
• 4 squares (40g) of 70% dark chocolate, diced into 1/2 inch pieces

:: Directions ::

1. Dissolve the espresso powder in boiling water and allow to cool while beginning the batter.
2. Cut a circle of baking paper to fit the bottoms of two 8 inch baking pans.  Lay the paper in the pans and spray the sides with non-stick spray.
3. Preheat the oven to 375 degrees.
4. Sift together – flour, baking powder, baking soda, salt, and unsweetened cocoa powder
5. In a bowl with high sides (such as a stand mixer bowl) mix the sugar, vanilla, and soft butter with an electric mixer on slow speed.  Add egg and egg yolk and increase mixer speed to medium and mix for about 3 minutes to allow butter and eggs to become fluffy.
6. Continue to mix while adding yogurt, pumpkin, and butter milk mixing throughly between each ingredient.
7. Mix in cooled espresso and blend throughly.  Bater should be quite liquid.
8. With the mixer on low speed slowly add the dry ingredients 1/3 at a time.  When the dry ingredients are completely incorporated set aside the mixer and fold in the chocolate pieces with a wooden spoon or a spatula.
9. Divide the batter between the two prepared cake pans.  Bake at 375 for 30 minutes.  Check for done-ness at 25 minutes with a probe or toothpick.  Cake is done when the center doesn’t jiggle and a toothpick or probe comes out clean when inserted into the middle of the cake.

Allow cakes to cool at least 15 minutes before removing from pans or cutting.  Allow cakes to cool completely before frosting.

*Image and recipe courtesy of Our Lady of Second Helpings