This post has been sponsored by Folgers Coffee. All thoughts and opinions are my own.
First thing every morning, while my eyes are starting to adjust to the morning, I have to have my coffee, and I do mean HAVE TO. Now, the great thing is that I have my kids “trained”. “Trained” as in they are fully aware of my morning ritual, and they intentionally give me a wide berth until I’ve had at least 3 sips of my dark roast, walk-to-me-from-across-the-room cup of coffee.
I really don’t know what I would do without my Folgers® K-Cup® Pods, they are so easy to use, have a great taste and come in a variety of strengths and flavors, plus Folgers Dark Silk K-Cups keeps me in my happy place. My other favorite is the Folgers French Roast or Morning Cafe!
Not sure where to find Folgers K-Cups? You can easily find them down the coffee aisle at your local Food Lion. Check HERE to find a Food Lion store near you. At my Food Lion, which I know like the back of my hand, I can find my Folgers K-Cups along the same aisle as the the international foods. So when you’re grabbing ingredients for taco Tuesday, don’t forget to add a box or ten of Folgers K-Cups to your cart, and you’ll be ready to face the day with a smile on your face.
I grew up with Folgers being our go-to coffee long before K-Cups were a twinkle in any ones eye. But what I just recently found out is that Folgers has been around forever, well almost forever, actually since 1850 to be exact! Seriously?!? Talk about tradition! Just think about all of the history that has taken place with a cup of Folgers coffee right along side of it, not to mention how many early mornings that have been greeted with that rich coffee aroma and quiet moments. Isn’t that brilliant?
Here’s what else I love about coffee, it’s that you can add it too so many foods from sweet to savory. One of my favorite recipes to add coffee too is this moreish sweet bread, a coffee-infused Babka with enough ripples of chocolate that will knock your socks off. No socks? No worries, you’ll love it so much you won’t remember that you were missing those socks!
I like to take my Folgers K-Cup and brew it really strong, then I add just enough milk to bring the temperature down slightly, add in the yeast, mix it all up into a slightly sticky dough, then watch it morph into an incredible loaf of sweet bread that’s perfectly served as a snack or dessert anytime.
Coffee isn’t just for gracing your mug in the mornings, try using it in recipes to give them an added depth of flavor.
For more inspiration and information on Folgers K-Cups, visit them at www.FolgersCoffee.com.
Coffee and Chocolate Babka
Yield 2 loaves
Coffee and Chocolate Babka! Enjoy making this sweetened bread that has been infused with coffee and has ribbons of dark chocolate.
For the Dough:
- 1/4 cup Milk
- 3/4 cup strongly brewed Coffee
- 1 Tbsp Sugar
- 2 1/4 tsp Active Dry Yeast
- 4 1/2 cups All Purpose Flour
- 1/2 cup Sugar
- 3 Eggs
- 1 Tbsp Vanilla extract or paste
- 1/2 tsp Salt
- 4 Tbsp Unsalted Butter, softened
- 3/4 cup Dark Chocolate Chips
- 1/2 cup Unsalted Butter
- 1/2 cup Powdered Sugar
- 1/3 cup Cocoa Powder
- Optional: 1/2 - 1 cup Dark Chocolate chips
- 1/3 cup Sugar
- 6 Tbsp Water
For the Dough:
- Make a cup of Folgers K-Cups coffee at the strongest level. Once brewed, stir in 1 Tbsp of sugar, stir, making sure the sugar has dissolved.
- Add in the milk. The milky coffee temperatures needs to be between 95 - 115°F.
- Sprinkle the yeast over the warm milky coffee and allow the yeast to rest for 5 - 10 minutes or until it bubbles and thickens.
- In a large bowl, add the milk coffee mixture, flour, eggs, vanilla, salt, sugar and softened butter.
- Using the dough hook attachment of a stand mixer (or can be mixed using a wooden spoon), mix all ingredients until well combined. Dough will be slightly sticky. If mixing by hand, knead the dough on a lightly floured surface until the dough is smooth for about 3 - 5 minutes. The dough will be sticky, if too sticky and not coming together, add in 1/4 - 1/2 cup more of flour.
- Lightly butter/grease a large, clean bowl, transfer the dough, rolling it around to coat dough on all sides. Cover with a clean cloth and let rise for about 1 1/2 - 2 hours or until doubled in volume.
For the Filling:
- In a saucepan, melt the butter and 3/4 cup chocolate chips together, stirring occasionally until smooth.
- Add in the powdered sugar and cocoa, mixing well. The mixture should be on the thick side. Set aside.
To Assemble the Babka:
- Line a 9" x 5" loaf pan with parchment paper.
- Transfer the dough to a lightly floured surface, punch down, divide into 2 portions, cover one to prevent it drying out while working with the other. Roll into approximately about an 12 - 18 rectangle.
- Spread half of the chocolate mixture over dough, leaving about 1/2 inch border along one short side. Optionally, you can sprinkle about 1/2 cup of chocolate chips over the melted chocolate spread.
- Starting with the filling covered short end, steadily and evenly roll it up, sealing the edge.
- Using a sharp knife, cut dough in half, lengthwise. Turn dough cut side up and place beside each other.
- Starting in the middle, twist dough keeping the cut side up and seal/pinch dough to seal at end. Repeat from middle to end for other side.
- Very carefully transfer dough to the prepared, parchment lined loaf pan.
- Cover loosely and let rise, about 1 - 1 1/2 hours, or until the dough has risen above the loaf pan.
- Preheat oven to 350°F. Uncover Babka dough, bake for 45 - 55 minutes. Loosely cover Babka during the last 20 minutes with foil, to prevent over browning. Babka should be golden brown.
- In a small saucepan, bring the water and sugar to a boil, stirring until sugar has dissolved. Drizzle half of sugar glaze over each Babka while the bread is still warm and in pans.
- Allow to cool in pan for 10 minutes, remove and peel away the parchment, transfer to a cooling rack to completely cool.