In addition to traditional flavors such as a medium roast breakfast blend, I was excited to see so many fruity flavors in the complimentary sample box I received from Door County Coffee. I can't wait to use the orange cream in my orange creamsicle cupcakes or the chocolate covered strawberry in my chocolate covered strawberry cupcakes. There's also fun flavors such as Jamaican Me Crazy, with dark rum and vanilla. I'm excited to use this flavor in my Pina Colada Cupcakes!
By using a tablespoon of these ground gourmet coffees, you can really elevate the fruity flavor in a recipe. Oftentimes, extracts get lost in baking and oils can be overpowering. But coffee has a tendency to hit the "just right" amount of flavoring. Here's a sneak peak at the flavors I received along with a beautiful Door County Coffee mug:
Ingredients: One box Duncan Hines Dark Chocolate Fudge Cake; one 3.4 ounce Jello instant chocolate pudding; one 12 ounce package semi-sweet chocolate chips; 1 tablespoon Door Country ground Columbian roast coffee (not brewed); ice cream of your choice for topping.
Directions: Preheat oven to 350 degrees. Grease an oven proof 9 inch skillet with butter. (make sure the handle is NOT plastic and pan says oven safe). Prepare pudding according to package directions. Add dry cake batter and ground coffee. Stir. Fold in 1 and 1/2 cups of the chocolate chips. Pour batter into the skillet. Use a spatula to spread evenly in skillet. Pour remaining chocolate chips over top of batter. Bake for 45-50 minutes, or until edges pull away from sides and center is set. Serve with ice cream.