Coffee gives me life. There I've said it. Sorry hubby but it's that first cup of coffee that I wake up for each morning. I'll never give up that first cup, but there are other ways to bring coffee into your life. We've already written about coffee steak (seriously it's delicious) but these other recipes are definitely worth trying.

1. Coffee Pudding

While a lot of people like a strong cup of coffee, most probably wouldn't want it so thick you can eat it. That's only because they've never had coffee like this before.

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cup espresso, or strong brewed coffee
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup brown sugar

Directions

1. In a medium sauce pan combine the cream and coffee and bring to a simmer over medium heat. Watch closely as cream boils over quickly and is a disaster to clean up "“ speaking from experience.
2. In a small bowl combine the cornstarch, salt and sugar. Whisk to remove any and all lumps.
3. Once cream and coffee are simmering add the dry ingredients and whisk to combine. Boil gently for 1 minute. Pour hot pudding through a fine strainer to remove any little cornstarchy clumps.
4. Pour into serving dishes then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until set, at least 3 hours.

Pro tip: check on how to use an Espresso Machine - Convergent Coffee for everything you need to know about making a perfect shot of espresso.

Then serve with whipped cream!

[Source: Notwithoutsalt.com]

Are you a bit of a coffee aficionado? I grew to fall in love with this artisan-style coffee by following coffeegeek.tv. Tim is on a quest to learn about all things coffee and I joined him for the ride.

Sure everyone has coffee in the morning, but coffee with breakfast is a lot different than coffee for breakfast. This delicious meal is worth breaking tradition for though. Try Fried Eggs with Coffee Chipotle Mole today (or I guess tomorrow since breakfast is already over.)

Ingredients

• 1 cup drained stewed tomatoes (from a 14-oz can)
• 3/4 cup strong brewed coffee
• 1/4 cup chopped onion
• 2 garlic cloves, chopped
• 1 tablespoon chopped canned chipotle chiles in adobo
• 2 tablespoons vegetable oil
• 1 teaspoon finely chopped bittersweet chocolate (not unsweetened)
• 8 large eggs

Directions

1. Purée tomatoes, coffee, onion, garlic, chipotle, and 1 tablespoon oil in a blender until smooth. Simmer purée in a 10-inch heavy skillet, stirring occasionally, until thickened, about 10 minutes. Stir in chocolate and season with salt. Remove from heat.
2. While sauce simmers, fry eggs in 2 batches in remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until cooked as desired. Serve eggs topped with sauce.

[Source: Epicurious]

Continue to see Coffee and Molasses Pork Chops

I don't know about you, but by the time dinner is over I'm either ready for bed or in dire need of a pick me up. This genius recipe will actually let your dinner become the pick me up. Here's how you make Coffee and Molasses Pork Chops.

Ingredients

• 1 cup strong brewed coffee, cooled
• 6 ounces molasses, by weight (about 1/2 cup)
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 teaspoon ground ginger
• 6 to 8 sprigs fresh thyme
• 4 6-to-8-ounce bone-in pork chops (1 inch thick)
• 1 cup strong brewed coffee, cooled
• 6 ounces molasses, by weight (about 1/2 cup)
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 teaspoon ground ginger
• 6 to 8 sprigs fresh thyme
• 4 6-to-8-ounce bone-in pork chops (1 inch thick)

Directions

1. Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
3. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
4. Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
5. Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
6. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.