Coffee for Cooking? Yes, Please!

One of the most amazing beverages in the world is coffee.  It's such a part of my life, and one that I've been enjoying since I was a preschooler (we're Danish.) Now that I'm an adult, no cheap stuff will do. I love flavored, roasted, perfected coffees that I can make in my own kitchen any time.  And I also love to bake and cook with it, too!

Community Coffee is a brand that I've enjoyed for many years.  When visiting down South, you can find it everywhere.  When I'm home, however, I'll order it online.  They have so many varieties, from traditional to flavored; when their Mardi Gras-inspired King Coffee comes out for a very limited time each spring, I'm sure to pick up several bags!

Their coffee has graced many of the things I eat in my kitchen.  Chili is a good use for it, as just a half a cup of strong brewed Community Coffee can bring a nice tone to your slow-cooked meal.  It's perfect in pot roast, especially if made with mushrooms.  I also love to add it to my chocolate baked goods.  This Cappuccino Pecan Brownie Cookie recipe is perfect for the holidays, but I enjoy it year round.  Made with Community Coffee, it's super indulgent!

If you're more into whole wheat treats, try this brownie recipes, courtesy of the folks at Community

Grandma W’s Extra Chocolaty Frosted Mocha Brownies 

  • ½ cup butter, melted 
  • 1 cup granulated sugar 
  • 1/3 cup unsweetened cocoa powder 
  • 3 tablespoons strong brewed Community® coffee, cooled 
  • ¼ teaspoon salt 
  • 2 large eggs, lightly beaten 
  • 1 teaspoon vanilla 
  • ¾ cup white whole wheat or all-purpose flour 

Mocha Ganache Frosting: 


Preheat oven to 300°. In medium microwave-safe bowl, melt butter in microwave. In separate medium bowl, whisk together sugar and cocoa. Add sugar mixture, coffee and salt to butter; stir until smooth. Add eggs and vanilla to the butter-sugar mixture; mix in completely. Stir in flour just until combined. Pour into an 8” X 8” baking pan lined with parchment paper or sprayed with vegetable cooking spray. Bake in middle of oven for 30 to 40 minutes or until a toothpick inserted comes out moist, with crumbs attached. Don’t overbake. Cool completely in pan.


In medium bowl, place chocolate chips. In microwave-safe measuring cup or bowl, heat coffee to a simmer in microwave. Pour coffee over chocolate and stir until completely smooth. Let cool about 1 hour. Beat with mixer for 1-2 minutes or until fluffy. Spread over cooled brownies and let frosting set. Cut into 16 squares.