Coffee & Chocolate Marshmallow Krispies (with coconut and hazelnuts)

Coffe Chocolate Krispie Treats 2 002 Edited Coffee & Chocolate Marshmallow Krispies (with coconut and hazelnuts)

Secret Recipe Club Monday has rolled around again. I have begun to measure my time by SRC Mondays. It seems like just last week I was winding down from the Fourth of July holiday, and now it is already August. Since I will be absent next month, the next time I write an SRC post it will be October. And then means the blogosphere will be in full-tilt pumpkin mode.

But for now, it is still very much summer. This means my idea of a good time involves not turning on the oven. Beth at It’s Good to Be The Cook had just what I was looking for: Coffee & Chocolate Marshmallow Krispies.

Beth is a foodie in every sense of the word, and she shares a number of delicious dishes on her blog. I am looking forward to baking her apricot and white chocolate cookies and making her buffalo chicken and spicy Asian chicken noodle soups.

Coffe Chocolate Krispie Treats 2 006 Edited Coffee & Chocolate Marshmallow Krispies (with coconut and hazelnuts)

Like Beth, I too “want to go everywhere and anywhere, and just don’t understand why someone from one of the cable channels won’t just pay me to travel and eat while traveling.”  Unlike Beth, I am NOT a fanatic Penn State football fan. Instead, I think Beth should try this recipe.

Our differences aside, I enjoyed every single bite of these treats. I even smiled and giggled aloud after I ate the first one; these are that good. Consider that they take all of 15 minutes to prepare, and this recipe is a winner of every account.

Beth’s recipe calls for adding almonds and dried cranberries to the mix. I substituted hazelnuts for the almonds simply because hazelnuts were what I had in the pantry. As much as I love dried cranberries, I also ignored them and used shredded coconut instead. You can mix in whatever you like, but I urge you not to skip the coffee and chocolate. It’s what really makes these good. Enjoy!

Coffe Chocolate Krispie Treats 2 011 Edited Coffee & Chocolate Marshmallow Krispies (with coconut and hazelnuts)

Chocolate Coconut Hazelnut Coffee Marshmallow Krispie Treats
  • 4 ounces (1 stick) butter
  • 2, 10 ounce bags mini marshmallows
  • 5 cups puffed rice cereal
  • 1 cup semi-sweet chocolate chips
  • ½ cup hazelnuts, chopped
  • ½ cup shredded coconut
  • 2 teaspoons ground coffee (not instant)
  1. Lightly spray a 9 x 13 baking dish (or an 8 x 8 dish for thicker treats) with cooking spray and set aside.
  2. In a large pot, melt the butter over medium-low heat.
  3. Add 1⅓ bags of marshmallows to the melted butter and stir occasionally until melted and smoothed.
  4. Remove from heat and fold in the puffed rice cereal.
  5. As the marshmallows start to coat the cereal, stir in the chocolate chips, nuts, coconut, ground coffee, and remaining marshmallows.
  6. Continue to stir until the mixture is fully coated, then transfer the mixture to the prepared baking dish and lightly press the mixture into an even layer.
  7. Allow to cool completely before serving.
To reduce the amount of marshmallows sticking to things it should not, it helps to lightly spray a spatula with cooking spray or wet it with water before stirring the mixture. You can also lightly coat your hands with cooking spray or wet them before pressing the mixture into an even layer.
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Fondant au Chocolat (Don’t worry, it’s just a chocolate cake.)

June 28 005 Edited Fondant au Chocolat (Dont worry, its just a chocolate cake.)

I made a delicious chocolate cake yesterday. I kicked off my day by looking through cake recipes. It had been a long time since I baked a cake, and looking through those recipes, I got excited about cake again. Why had I quit baking cakes?

The cake I baked was dark and decadent and topped with a chocolate ganache that was A+ in my book. Then it fell over. Two hours before I was suppose to be at a dinner party. So…I remembered why I stopped baking cakes. This is not that cake.

What to do? What to do? I considered giving my broken cake new life in the form of cake balls before another chocolate cake recipe I had bookmarked in the back of my mind surfaced. This is that cake.

June 28 012 Edited Fondant au Chocolat (Dont worry, its just a chocolate cake.)

I read about the cake – called Changing Hearts and Minds – in A Homemade Life by Molly Wizenberg. All I remembered yesterday was that she baked many of these cakes for her wedding. This was enough for me to attach “simple” and “delicious” to my memory of the recipe. It turned out to be both of those things.

I reread the chapter leading up to this recipe as I sat down to write this post. Molly writes about the cake, “It’s not something you want to serve to someone you feel so-so about.”

Although she was wrting in terms of making this cake for a person she would go on to marry, I can wholeheartedly say I do not feel so-so about my friends. I am also fairly certain my friends did not feel only so-so about this cake.

So I failed a little yesterday, and then I succeeded a lot. That’s something to keep in mind the next time things go wrong. Enjoy!

June 28 016 Edited Fondant au Chocolat (Dont worry, its just a chocolate cake.)

Fondant au Chocolat (Don't worry, it's just a chocolate cake.)
  • 7 ounces quality bittersweet or dark chocolate, chopped
  • 7 ounces (1¾ sticks) quality (high-butterfat) unsalted butter, cut into cubes
  • 1 cup plus 2 tablespoons granulated sugar
  • 5 large eggs
  • 1 tablespoon all-purpose flour
  1. Grease an 8-inch round cake pan and line the base with parchment paper.
  2. Melt the chopped chocolate with the butter in a double boiler or in the microwave (heating in 30 second increments), stirring regularly to combine.
  3. Add the sugar to the melted chocolate-butter mixture, stirring until well combined, and set aside to cool for about five minutes.
  4. Next add the eggs one at a time, stirring well after each addition.
  5. Add the flour and stir to combine. The batter will be smooth and dark.
  6. Pour the batter into the prepared cake pan and bake at 375 degrees Fahrenheit for approximately 25 minutes. The center of the cake will look set, and the top will look shiny and crackly. The cake is done when the center jiggles only slightly, if at all.
  7. Allow the cake to cool in its pan for 15 minutes (the cake will deflate slightly as it cools), then carefully turn the cake out of the pan. You want the crackly side facing up, so turn the cake out by placing a piece of aluminum foil over the top of the cake in the pan. Then turn the cake out onto a plate so the foil is on the plate and the bottom of the cake is facing up. Remove the parchment paper from the bottom of the cake, then place the platter on which you wish to serve the cake on the bottom of the cake. Flip the whole thing over again, and the crackly side should now be facing up. (You can see a picture of this process over at Shutterbean (
  8. Serve when the cake cools to room temperature, garnishing with whipped cream and fruit if desired.
In the book, the recipe notes the flavor and texture of the cake are improved by freezing. The cake needs to freeze for at least one day, and once removed from the freezer, rest 24 hours to come to room temperature before serving. To freeze, wrap tightly in a layer of plastic wrap followed by a layer of foil. It will keep frozen for up to one month.

Chocolate Hazelnut Coffee Cake

Hazelnut Coffee Cake 006 Edited Chocolate Hazelnut Coffee Cake

Verbose is the opposite of how I feel this evening, so I’m going to cut to the chase and talk cake. In this case, coffee cake filled and topped with a layer of cinnamon and sugar, chocolate chips, and hazelnuts.

The most difficult step of this recipe is the need to blanch the hazelnuts. Because the majority of my hazelnuts were already skinless, and because I suspected this coffee cake would not make it past anyone but me, I did not blanch the hazelnuts.

If you choose to do so, My Baking Addiction provides a decent reference on how to blanch hazelnuts as does Wicked Good Kitchen. Both contain a clip of Julia Child learning how to blanch hazelnuts from none other than Alice Medrich.

Hazelnut Coffee Cake 011 Edited Chocolate Hazelnut Coffee Cake

It turns out the most difficult of the recipe for me was placing the filling halfway in the coffee cake. Apparently, I mistook halfway for a quarter of the way. My only defense is to say it looked like I had used half the batter. Moving on…

If you do not like hazelnuts, this recipe still has value as a basic coffee cake. The filling and topping combinations are really up to you. My mom makes a delicious coffee cake with bits of Heath Bar, and I see no reason why any combination of nuts and sweet - pecans and butterscotch chips or walnuts and vanilla chips – would not work.

You might also consider adding flavor extracts or spices to the cake batter. I followed the recipe as written, using vanilla extract, but in hindsight the hazelnut extract I have on hand would have been nice. Same thing goes for adding a teaspoon or so of cinnamon to the cake batter.

Once baked, you can enjoy this coffee cake with coffee in the morning or with tea in the afternoon. If there is any leftover, dollop a scoop of ice cream over the top and call it a late night snack. Trust that I am speaking from experience here. Enjoy!

Hazelnut Coffee Cake 017 Edited Chocolate Hazelnut Coffee Cake

Chocolate Hazelnut Coffee Cake
  • Cake Batter
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • Filling & Topping
  • ½ cup hazelnuts, blanched and chopped
  • ¼ cup chocolate chips or bittersweet chocolate, chopped
  • ¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
  2. Beat the butter, ¾ cup sugar, and vanilla in a large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well between each addition.
  3. Reduce mixer to low speed and add the dry ingredients in 3 additions alternating with the Greek yogurt in 2 additions. (Begin with the flour mixture, add the yogurt, then flour, yogurt, flour).
  4. In a separate bowl, toss the hazelnuts, chocolate, ¼ cup sugar, and cinnamon in a bowl.
  5. Pour half of batter into a greased 8x8 baking dish and smooth the top (wetting a wodden spoon and using the back to smooth works well here).
  6. Top the batter with half of the chocolate hazelnut mixture.
  7. Spoon the remaining batter over the filling, again smoothing the top, and sprinkle the remaining chocolate hazelnut mixture over top.
  8. Bake at 350° for 35–45 minutes until the top of the cake is lightly browned and a wooden toothpick or skewer inserted into the center comes out clean.