Peach Jam Coffee Cake

This coffee cake gets a double hit of peach flavor from using both jam and fresh fruit. For best results, use a good- quality peach jam (preferably homemade, if you have it). Make sure to cool this cake completely before slicing.

Ingredients

• 2 1/4 cups all-purpose flour

• 3/4 cup white sugar

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground nutmeg

• 3/4 cup unsalted butter, softened

• 1 cup plain whole-milk Greek yogurt

• 1 large egg, at room temperature

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 1 cup peach jam

• 2 small fresh peaches - peeled, pitted, and sliced

Directions

1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan.

2. Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.

3. Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.

4. Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

Biscotti Toscani

These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino.

Ingredients

• ⅓ cup butter

• ¾ cup white sugar

• 2 eggs

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract

• 2 teaspoons orange zest

• 2 ¼ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ⅛ teaspoon ground nutmeg

• ¼ teaspoon salt

• 1 cup semisweet chocolate chips

• ½ cup toasted almond pieces

Directions

• Step 1

  Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.

• Step 2

  In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.

• Step 3

  Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.

• Step 4

  With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.

• Step 5

  Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.

Gingerbread Coffee Mix

Ingredients

• 1/2 cup molasses
• 1/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• hot brewed coffee
• half-and-half cream (to taste)
• ground cloves (garnish)
• sweetened whipped cream (topping)

Directions

1. In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
2. Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.