After browsing through the book, I decided that waffles would be a great choice. I'd been testing a waffle maker, so that made it even better.
This recipe suggests serving with a caramel coffee sauce along with a scoop of ice cream and some whipped cream, but I decided to have them for breakfast rather than dessert. A little bit of butter was all I needed.
Coffee Belgian Waffles
Adapted from A Passion for Coffee by Patricia McCausland-Gallo
1 1/2 cups all purpose flour
5 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons instant coffee (divided)
1 1/4 cups buttermilk
4 tablespoons (1/2 stick) butter, melted
1 teaspoon vanilla extract
Put flour, sugar, baking powder, baking soda, salt, and 2 tablespoons of the coffee in a medium bowl. Mix to combine.
In another bowl, mix the remaining coffee with the eggs, buttermilk, butter, and vanilla.
Pour the wet mixture into the dry mixture and mix gently until there's no more dry flour visible.
Cook the waffles according to your waffle maker's instructions.
Serve warm with your desired toppings.