Coffee Inspired Recipes by Lauren McDuffie

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Citrus & Olive Oil Coffee Cake with Lavender-Thyme Glaze

8 eggs

1.5 cups sugar

2 teaspoons vanilla extract

5 ounces lemon curd (store-bought)

5 ounces lime curd (store-bought)

The juice and zest of one orange

1 tablespoon grapefruit zest, plus the juice of half a grapefruit

1.5 cups olive oil

3 cups all purpose flour

2 tablespoons baking powder

1 teaspoon salt




Preheat your oven to 375 degrees F (190 degrees C). Combine the flour, baking powder, and salt in a small bowl, stirring well to evenly mix. Set this aside.

Using a stand or electric mixer, beat the eggs until smooth and frothy, about 2 - 3 minutes. With the mixer running, gradually add in the sugar and beat for an additional three minutes. Add the vanilla and the lemon and lime curds along with the orange zest and juice and the grapefruit zest and juice. Mix to combine. With the mixer running, drizzle in the olive oil. Now, with the mixer off, add the flour. Mix just until incorporated.

Pour the batter into a buttered and floured (or very well sprayed) Bundt pan and bake for 45 - 50 minutes, or until set. Cool almost completely in the pan before transferring to your serving or storage container. Drizzle generously with the lavender-thyme glaze (see below) and enjoy.



Lavender-Thyme Glaze

1/2 cup milk

2 tablespoons dried lavender

4 sprigs of fresh thyme

1 3/4 cups confectioner's sugar


Add the milk, lavender and thyme to a small saucepan over medium heat. When the milk just barely bubbles, take the pan off of the heat and allow the milk to steep for 15 minutes, infusing it with the flavors of the lavender and thyme. 

Now, using a fine mesh strainer, strain the milk into a small bowl, pushing on the lavender and thyme to get all of the milk out.

In a medium sized bowl, combine the confectioner's sugar and two tablespoons of the lavender-thyme milk. Whisk to evenly combine, until you have a smooth glaze.

Beef & Barley Stew with Coffee


1.5 - 2 lbs. cubed stew beef

2 carrots, chopped (no need to peel)

1 stalk celery, chopped

1 small onion, chopped

2 teaspoons garlic powder

3 teaspoons Worcestershire sauce

2 teaspoons salt

1 teaspoon freshly cracked black pepper

14-ounce can diced tomatoes

14-ounce can tomato sauce

1 cup coffee

3 - 4 cups beef stock

3/4 barley

2 tablespoons prepared horseradish cream (store-bought)

3 tablespoons sour cream



Combine all ingredients in a slow cooker and cook on low for 6 - 8 hours. If needed, add an extra cup of stock if the stew has thickened too much. Water may also be used to thin as needed. Taste for seasoning and add salt and pepper to taste.


Combine the prepared horseradish cream and the sour cream in a small bowl and use as a topping for the stew. Enjoy!




Chocolate Stout Float with Hazelnut Coffee Crunch (no-curn) Ice Cream


Bottles of chocolate stout beer, one per float (recommended, Samuel Smith's)

2 cups heavy whipping cream

12 oz. sweetened condensed milk

The seeds of one vanilla bean 

2 teaspoons of coffee extract (or to taste)

3/4 cup finally chopped toasted hazelnuts



Place the heavy whipping cream in a mixer and mix on medium-high speed until stiff peaks form, about three minutes. Switch to a rubber spatula and add the vanilla bean seeds, coffee extract and the condensed milk, gently folding until everything is well combined. Lastly, fold in the chopped hazelnuts. Pour the ice cream into a freezer safe container. Place the ice cream into the freezer until firm and frozen, usually a few hours.


To make the floats, pour the chocolate stout into pint glasses (or your glasses of choice) and add a couple of scoops of the hazelnut coffee crunch ice cream to each class. Enjoy right away.