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Recipes By Patty Mastracco

Patty Mastracco is an award-winning freelance food stylist, recipe creator, product spokesperson and TV personality in Sacramento, California. Her passion and expertise for “all things food” spans over two decades, and her clientele is as eclectic and diverse as her culinary creations. Patty’s goal is simple yet ambitious, “Change the world — one tastebud at a time”. Visit her website for more great recipes at

Hot Mexican Mocha

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 1


  • 1 cup strong brewed San Francisco Bay Coffee Fog Chaser
  • 1/4 cup milk
  • 2 tablespoons chocolate chips 
  • 2 tablespoons Kahlua or other coffee liqueur*
  • Pinch of cinnamon 

    *May substitute with 2 tablespoons additional brewed coffee. 


  • Stir together all ingredients in a small saucepan. 
  • Cook over medium heat until chocolate is melted, stirring frequently.  

Chocolate Caramel Coffee Corn

Prep time: 10 minutes
Cook time: 15 minutes 


  • 8 cups lightly salted popcorn
  • 1/2 cup sliced almonds, toasted
  • 1 (11-oz.) package caramels (36 caramels)
  • 2 tablespoons water
  • 2 tablespoons very finely ground San Francisco Bay Coffee Holiday Blend, divided 
  • 1 bag milk, dark or bittersweet chocolate chips
  • 1 tablespoon shortening


  • Spread popcorn on a large parchment-lined baking sheet and top with almonds.
  • Melt caramels and water together in a large saucepan set over low heat, stirring frequently. Stir in 1 tablespoon ground coffee
  • Melt chocolate with shortening in the microwave until chips are almost melted, stirring every 15 seconds. Stir until chips are fully melted, then stir in remaining ground coffee
  • Drizzle large spoonfuls of hot caramel and chocolate over the surface of popcorn. Refrigerate briefly to firm coating, then flip large sections of the mixture over.
  • Drizzle with remaining caramel and chocolate to coat both sides, reheating if necessary to thin.
  • Place in refrigerator to firm coating, then store in an airtight container. This is best served within 2 days.

Spiced Coffee Rub

Prep time: 5 minutes


  • 1/4 cup finely ground San Francisco Bay Coffee Rainforest Blend (espresso grind)
  • 3 tablespoons chili powder 
  • 2 tablespoons each: brown sugar, smoked sea salt, garlic powder, onion powder and paprika
  • 2 teaspoons each: pepper and ground cumin


  • Stir together all dry ingredients in a small bowl. Store in an airtight container until ready to use. Makes about 2/3 cup.
  • Rub liberally over beef, pork or poultry before grilling, roasting or pan searing..

Use smoked paprika for an extra hit of smokey flavor.

Coffee Chocolate Shortbread

A great holiday gift from the kitchen, this dough may be prepared up to a week ahead and baked just before gifting.

Prep time: 10 minutes
Chill time: Several hours
Cook time: 10 to 12 minutes



  • Place chocolate chips in a microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 15 seconds. Microwave for 10 to 15 seconds more or until chocolate is almost fully melted; stir until melted. Let cool slightly. 
  • Stir together flour, powdered sugar and coffee in a large bowl. 
  • Add chocolate and butter and mix well (using your hands works best). 
  • When a smooth dough forms, divide into 2 pieces. Shape each into a 1 1/2-inch in diameter log and wrap tightly in plastic wrap. Chill for several hours or until firm. (May be prepared up to 1 week ahead and stored tightly covered in the refrigerator.)
  • Preheat oven to 350°F and line two large baking sheets with parchment paper.
  • Cut cookie dough into 1/4-inch-thick slices and place on prepared baking sheets. Bake for 10 minutes or until firm to the touch. Let cool completely. Store in an airtight container.

Dough may be easier to slice if left at room temperature for 15 minutes after refrigerating.