Category Archives: coffee

Coffee Molasses Barbecue Sauce

Make this!  Seriously!  This recipe is taken from the LCBO Food & Drink magazine (early summer 2012).  I used this sauce over chicken, but the recipe says it’s excellent over steak, ribs or beef burgers. If I ate red meat again…this would be the cat’s ass over a nice BBQ steak. 


1 cup ketchup
1/2 cup strong brewed coffee
1/3 cup fancy molasses
1/4 cup grated onion
1/4 cup cider vinegar
2 tbsp chili powder
1 tbsp Dijon mustard
2 tsp finely minced ginger
1/4 tsp cayenne pepper

1.  Place all ingredients in a medium saucepan and set over medium heat.  Simmer sauce, stirring occasionally, then more frequently as sauce begins to thicken to a barbecue sauce consistency, about 8 minutes.
2.. As sauce cools, it will thicken a bit more.  When using barbecue sauce, brush on in the last minutes of barbecuing and turn frequently, otherwise the sugars will burn.
Makes 2 cups

Chocolate Banana Loaf

This recipe was in the Winnipeg Free Press Recipe Swap today, it looked so good that I had to make it. The banana adds a subtle flavour, as with the orange rind. This loaf is very chocolately and rich making it perfect for those chocolate cravings. I used Starbucks instant coffee.





1/2 cup butter, room temperature
1 cup brown sugar, firmly packed
1 tsp instant coffee powder
2 eggs
1 Tbsp grated orange rind
1 1/4 cup all-purpose flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup well mashed banana (about 2 1/2 medium bananas)
1 cup semi-sweet chocolate chips


1. Preheat over to 325F. Grease a 5×9 inch loaf pan well. In a medium bowl using an electric mixer, cream butter, brown sugar and coffee powder until light and fluffy.
2. Add eggs one at a time, beating well after each addition. Stir in orange rind.
3. In a small bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture alternately with mashed bananas, beginning and ending with dry ingredients. Stir in chocolate chips and spread into prepared pan.
4. Bake for about 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Cool in pan about 10 minutes, invert onto a rack and continue cooling.