It’s Coffee Day – Recipes Worth Trying!

It’s cloudy, breezy and cool in Saint Louis and it’s the most dreamy Fall day. But it’s also a perfect day to enjoy a warm cup of COFFEE — especially considering today is National Coffee Day!

Now, I pretty much celebrate “Coffee Day” every morning because my mommy brain needs it these days, but in the spirit of the “holiday,” here are several DELICIOUS recipes involving coffee you might consider enjoying.


Cafe Mocha Protein Shake by Jennifer Meyering


If you’re someone who doesn’t typically eat breakfast but likes a good cup of coffee, boost your metabolism and kick-start your daily protein intake with a coffee-flavored protein shake!


  • 1/2 scoop chocolate protein powder
  • 1 scoop vanilla protein powder
  • 6 oz cold brewed coffee
  • 6 oz unsweetened almond milk
  • 1 cup ice


  1. Mix and blend all ingredients using your blender
  2. Enjoy this fun jolt to your day!



Cinnamon Crumb Coffee Cake by Baked by an Introvert and GoGoGo Gourmet


I LOVE a good coffee cake. The moistness (gross, I said it, gross) of the cake mixed with the crunch of the cinnamon sugar… UGH. I cannot resist.

  • 1 stick butter, softened
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • pinch salt
  • ¾ cup milk


  • 3 tablespoons butter, softened
  • 1 tablespoon cinnamon
  • ½ cup flour
  • ½ cup packed brown sugar


  • 5 tablespoon butter, softened
  • ¾ cup flour
  • ½ cup packed brown sugar
  • 1 tablespoon cinnamon
  1. Preheat your oven to 350F.
  2. In a bowl or a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
  3. In a separate bowl, mix together the flour, baking powder and salt. Add one-half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
  4. To make the cake filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  5. To make the streusel topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form.
  6. Grease a 9×9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
  7. Sprinkle the topping over the top and press lightly so it adheres.
  8. Bake in the pre-heated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.


Tiramisu Brownies by Inside Bru Crew Life


Tiramisu has just the right enough of sweetness and coffee flavor to end a meal on. Unfortunately, C.D.’s distaste for coffee means I rarely get to enjoy it.


  • 1 – 9×13 size brownie mix
  • 1/2 cup milk
  • 4 Tablespoons instant coffee, divided
  • 1 cup sour cream
  • 1 – 3.4 ounce box cheesecake pudding
  • 1 – 8 ounce package cream cheese, softened
  • 1 – 16 ounce container Cool Whip, thawed & divided
  • 2 1/2 cups hard lady finger cookies, broken into chunks
  • 1/2 cup hot water
  • cocoa powder


  1. Bake brownies according to the package directions. Let cool completely.
  2. Dissolve 2 Tablespoons coffee in the milk. Whisk in the pudding mix and set aside.
  3. Beat the cream cheese in another bowl. Add the sour cream and beat again on low speed. Fold in the pudding mix and half of the Cool Whip.
  4. Dissolve the other 2 Tablespoons coffee in the hot water and drizzle over the cookie chunks.
  5. Spread half of the pudding mix over the cooled brownies. Lay the cookie chunks on top of the pudding. Cover with the rest of the pudding mixture.
  6. Top with the remaining Cool Whip. Dust with cocoa powder. Refrigerate until time to serve. Store in a sealed container.


Pumpkin Spice Latte… with Baileys!

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Yes, cooler weather means we get to break out the BAILEY’S! I’m all about anything pumpkin (yes, I realize this makes me “basic,” but whatever — I do enjoy the taste of pumpkin) and this is a fun twist on a classic Baileys and Coffee drink.


  • 2 oz Bailey’s Pumpkin Spice Liqueur
  • 1.5 oz Brewed Coffee
  • 1 oz Milk


  1. Serve warm or over ice.
  2. Enjoy!


Post header image provided courtesy of Tumblr.

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