Pumpkin Batter
1 1/2 cup pumpkin pie filling
1 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
2 eggs
1/4 melted unsalted butter
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Mocha Batter
3.5oz. 85 % dark chocolate
1.5 oz. semi-sweet chocolate chips
1/2 cup unsalted butter
1 cup pack dark brown sugar
2 eggs
1 1/2 tsp vanilla extract
2 Starbucks Via Colombia instant coffee packets
1 cup flour
1/4 tsp baking powder
Preheat to 350 degrees and grease a 9" x 13" pan with butter.

Melt the two chocolates and butter together in a double-boiler. Remove from heat when smooth.

Mix the dry ingredients for the mocha batter and the dry ingredients for the pumpkin batter separately. In a larger bowl, beat the eggs and sugar for the pumpkin batter until fluffy. Add the pumpkin pie filling and vanilla and mix until combined. Next, add the melted butter and spices; mix well again.

Mix the brown sugar, Starbucks Via Colombia Instant Coffee, and vanilla to the melted chocolate. Beat in the eggs and combine thoroughly. For the mocha batters, gradually fold the dry ingredients into the wet. Use a spoon to mix it well, but don't over-mix. For the pumpkin batters, mix the dry ingredients into the wet using a mixer.

Pour the mocha batter into the greased pan and be sure to evenly spread it around. Pour the pumpkin batter evenly on top. Using a large tablespoon, swirl the batters together gathering mocha batter in the spoon and pulling it up to the top and vice versa. Bake for 30 minutes. Let brownies cool completely.

Ingredients:

2 packets starbucks via columbia {i've said it before and i'll say it again, if you're supposed to cook with wine you'd drink, shouldn't that be the same for coffee? }
3/4 cup coffee flavored liqueur
4 large egg whites
1 1/2 cups sugar
3 sticks unsalted butter, room temperature

Instructions:

In a small bowl, combine the starbucks via with the coffee liqueur and stir until disolved, set aside.  in a heatproof bowl set over a pan of simmering water, whisk together the egg whites and sugar until the sugar is dissolved, and the mixture is warm to the touch, about 2-3 minutes.

In the bowl of an electric mixer fitted with the whisk, beat the egg white/sugar mixture on high speed until sift peaks have formed, about 6 minutes.

Switch to the paddle attachment and with the mixture on medium to low speed, add the butter a few tablespoons at a time.  beating well after each addition.  continue beating until smooth and fluffy.  {the frosting might appear to separate but keep beating until smooth.}  with the mixer on low speed, add the coffee and liqueur mixture until smooth.  {again the frosting might appear to separate, especially at this addition, but keep beating until smooth.}  beat on the lowest speed to remove any air bubbles, about 2 minutes.

= AMAZINGLY DELICIOUS.
aka poor man's mocha frappucino.

Ingredients:

Cocoa 2 Tbsp (10 g)
Sugar 2 Tbsp (25 g)
Starbucks VIA™ 1 packet
Hot milk 1 cup (240 ml)
 
Instructions:

Add cocoa, sugar and Starbucks VIA™ to a mug.
Pour in hot milk and stir to dissolve.

Note:
When you’re in a hurry, Starbucks VIA also adds a little pep to your favorite instant hot cocoa.

Ingredients:

Cold milk 1/2 cup (4 fl oz/125 ml)
Chocolate ice-cream 1 cup  (155g)
Malted milk powder 2 Tablespoons
VIA 1 packet
 
Instructions:

VIA is a way to add amazing coffee flavor without waiting for coffee to brew and cool down and without having to add more liquid to your thick, creamy shake!

Place milk, ice-cream, malted milk powder and VIA in a blender.

Blend and serve.


NOTES
Mix and match with your favorite ingredients.
Substitute vanilla ice-cream for chocolate and add caramel sauce instead of malt for a Caramel Macchiato Milkshake!

Ingredients:

3/4 cup (1 1/2 sticks) butter
1 1/2 cups Brown Sugar
2-3 Tbsp  Water
1 package of Starbucks VIA Instant Coffee
2 eggs
1 cup canned pumpkin puree
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spices
3/4 cup toffee bits
3/4 cup chopped toasted walnuts

Instruction:
Preheat the oven to 350 and before starting, make sure all of the ingredients are at room temperature. Start by creaming together the butter and the brown sugar in a stand mixer until whipped.  Dissolve the packet of Starbucks VIA instant coffee in the water and add it to the sugar and butter mixture. Then, add the eggs, pumpkin puree, and the vanilla and mix well until everything is incorporated.  In a separate bowl, combine the flour, baking powder, salt, and pumpkin pie spices.  With the mixer on low, slowly add it to the wet ingredients.  Mix until just combined and then fold in the toffee bits and walnuts by hand.  Prepare two 8X8 baking pans by buttering and flouring them and split the batter between the two.  Bake them for 30-35 minutes or until a toothpick comes out clean.  Let them cool before you enjoy your Pumpkin Spice Latte Cake with a dusting a powdered sugar or whipped cream and a hot cup of coffee.  Inspired by one of Starbucks favorite signature drinks, these cakes are sure to satisfy your sweet tooth this fall.

SupaDupa VIAmisu
(It's EZ, neh!)

What's in it?

1 packet Starbucks VIA Ready Brew, Italian Roast
1 cup hot water
3 egg yolks
1/4 cup granulated white sugar
1 1/2 teaspoons vanilla extract
1 cup mascarpone cheese
24 ladyfingers
1 tablespoon unsweetened organic cocoa powder
Optional toppings: Brazil nut and coffee crumbles, or shaved dark chocolate

How you make it?

1. Pour Starbucks VIA Ready Brew Italian Roast in an 8 oz cup. Add hot water, stir, and let stand to cool.
2. Beat together yolks, sugar and vanilla in a mixing bowl until consistency is smooth. Using spoon or fork, fold mascarpone cheese into yolk mixture until light yellow and smooth. Set mixture aside.
3. Pour coffee in a shallow plate. To avoid saturation, quickly dip ladyfingers in coffee. Place a single layer of lady fingers in an 8-inch square glass dish. Spread a layer of mascarpone mixture over the ladyfingers. Repeat to add a second layer of ladyfingers, ending with the spread of mascarpone mixture.
4. Cover and refrigerate for 45 minutes. Sprinkle cocoa powder before serving. Top with nut, coffee crumble or shaved chocolate as an option.

Why it's easy?

Prep time: 10 minutes
Chill time: 45 minutes
Serves: 4-6

Video notes: Music by Wonder Girls, "Nobody But You". All copyrights and/or trademarks on products shown are property of their respective owners. No animal was harmed in the making of this video. Rufus drools, Keekai rules.