Master The Art of Brewing

Ingredients:

• 1 cup brewed C&B Coffee (strong)
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sugar
• ½ cup unsalted butter (softened)
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x9-inch baking pan.
2. In a bowl, combine flour, baking powder, baking soda, and salt.
3. In a sep

Ingredients:

• 1 cup brewed C&B Coffee (strong)
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sugar
• ½ cup unsalted butter (softened)
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x9-inch baking pan.
2. In a bowl, combine flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat sugar and butter until creamy. Add eggs and vanilla, mixing well.
4. Slowly add the brewed C&B Coffee and dry ingredients, alternating until fully combined.
5. Pour batter into the prepared pan and bake for 30-35 minutes.
6. Cool before serving and enjoy a slice with a fresh cup of C&B Coffee!

 Ingredients:

• ½ cup brewed C&B Coffee (cooled)
• 1 cup unsalted butter
• 1 cup sugar
• 1 cup brown sugar
• 4 large eggs
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ tsp salt
• 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. Melt butter in a saucepan. Remove from heat, stir in brewed coffee, and l

 Ingredients:

• ½ cup brewed C&B Coffee (cooled)
• 1 cup unsalted butter
• 1 cup sugar
• 1 cup brown sugar
• 4 large eggs
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ tsp salt
• 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. Melt butter in a saucepan. Remove from heat, stir in brewed coffee, and let cool slightly.
3. Whisk sugars into the butter mixture, then add eggs one at a time.
4. Sift together flour, cocoa powder, and salt. Gradually fold into the wet mixture.
5. Stir in chocolate chips and pour batter into the pan.
6. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs.

• 1 cup heavy whipping cream (chilled)
• 2 tablespoons C&B Coffee (strongly brewed and chilled)
  (You can use leftover coffee or make a fresh batch and cool it completely.)
• 2 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract (optional)

1. Chill the Tools: Place a mixing bowl and whisk (or beaters) in th

• 1 cup heavy whipping cream (chilled)
• 2 tablespoons C&B Coffee (strongly brewed and chilled)
  (You can use leftover coffee or make a fresh batch and cool it completely.)
• 2 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract (optional)

1. Chill the Tools: Place a mixing bowl and whisk (or beaters) in the freezer for 10–15 minutes to ensure everything stays cold. This helps the cream whip faster.
2. Combine Ingredients: In the chilled bowl, add the heavy whipping cream, powdered sugar, chilled coffee, and vanilla extract (if using).
3. Whip It:
   
   • Using an electric mixer or whisk, beat the mixture on medium-high speed until soft peaks form. This usually takes 3–5 minutes.
   • For firmer whipped cream, continue beating until stiff peaks form, but be careful not to overwhip, or it might turn into butter.

1. Taste & Adjust: Taste the whipped cream and adjust sweetness or coffee intensity if needed. Add more powdered sugar or coffee in small amounts, folding gently to mix.
2. Serve: Use immediately to top desserts like cakes, pies, or hot beverages like mochas or hot chocolate. You can also store it in the fridge for up to 24 hours.