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Holiday Baking Recipes with a Kick at Pop’s Coffee

With the onset of December, comes holiday baking season! Pop’s Coffee Founder Kimberly Guimarin has created homemade recipes that are not only easy, they all feature a very special ingredient Pop’s Coffee! Stay caffeinated and enjoy some sweet treats this holiday with the following recipes:

Mocha Cutout Cookies
Give gingerbread cookies a run for their money this holiday season!
1. ½ c. Pop’s Coffee
2. 1 c. shortening, melted
3. ½ c. baking cocoa
4. 1 c. molasses
5. 2 large eggs, room temperature
6. 4 c. all-purpose baking flour
7. 2 tsp. baking soda
8. 1 tsp. ground cinnamon
9. ½ tsp. salt
10. ½ tsp. ground cloves
11. Confectioner’s sugar for sprinkling

1. Preheat oven to 350 degrees.
2. Beat together shortening and cocoa until blended. Then beat in molasses, sugar, eggs and Pop’s Coffee
3. Sift together flour, baking soda, cinnamon, salt and cloves.
4. Combine sifted mixture into molasses mixture to form a soft dough. Divide dough in half and shape two discs.
5. Wrap each disc in plastic wrap and chill in refrigerator for one hour.
6. Roll out chilled dough to ¼-inch thickness. Cut into shapes with a 3-inch cookie cutter. Place 2 inches apart on an ungreased baking sheet.
7. Bake at 350 degrees for 14 to 16 minutes.
8. Allow to cool then dust with confectioner’s sugar.
9. Enjoy!

Ultra-Easy Coffee Brownies
With just a few ingredients and steps, these delectable brownies can be whipped up in no time!
1. 1 c. Pop’s Coffee Brazilian Dark, brewed
2. 1 box brownie mix
1. Prepare the brownie mix according to package directions, replacing the water with brewed Pop’s Coffee.
2. Bake according to package directions.
3. Enjoy!

Chocolate-Peppermint Drops
Drop one of these little gems into a fresh cup of coffee for a seasonal sip like no other!
30 unwrapped peppermint discs, plus more for crushing
2 c. milk chocolate chips
½ c. heavy cream
Crushed peppermint discs

1. Heat heavy cream in microwave, but do not allow it to come to a boil.
2. Place chocolate chips in large bowl. Pour heated heavy cream over chocolate chips and stir until chocolate is melted and creamy.
3. Dip each mint into chocolate with a candy fork. Allow chocolate to drip back into bowl.
4. Place mint on parchment-lined baking sheet and sprinkle with crushed peppermint discs.
5. Let dry, then place in an air-tight container.
6. To enjoy, gently slip a chocolate-peppermint drop in a hot cup of coffee. 

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