Coffee Creations
Sunday, June 28, 2009
Bodum Stainless French Press Coffee MakerBodum is always a classic for the perfect French Press coffee maker, but now with this Stainless variety you won't have to worry about the glass beaker breaking! A great gift idea for the French press lover.
Labels: Bodum, French press, Stainless coffee maker
Friday, March 27, 2009
You Tell Me: What is the most you've ever paid for a cup of coffee?What is the most you've ever paid for a single cup of coffee?
Where was it? What kind of coffee was it?
Was it worth every penny, or a complete waste of money?
I think the most I've ever paid is around $5-$6 for an outrageous latte at Starbucks. I've never purchased any really posh coffee, but I've heard of some that go for $15+ a cup!!
Labels: coffee prices, favorite coffee shops, you tell me
Okay, fess up. We don't ALWAYS have the time or inclination to make a delicious coffee creation at home. So, when you treat yourself at Starbucks or your favorite local coffee shop, what coffee creation do you choose?
For me, I'm all about lattes. I love them extra hot, with drizzlings of honey and lots of nutmeg sprinkled on top. I know honey in coffee sounds weird, but it's actually delicious. :) And I try to convince myself that it's also healthier and more natural! hehe
Labels: coffee shop favorites, starbucks, you tell me
Friday, February 06, 2009
Marvelous Mocha Shakes - Coffee CreationsYum...a great scoop of vanilla ice cream, some rich chocolate syrup and - of course - a healthy splash of coffee equals a fun soda fountain treat you can make at home. (And for WAYYY less money, to boot!) It couldn't get any easier than this icy treat...
1 large scoop of good vanilla ice cream per person
1 or 2% milk - the amount varies, depending on how many shakes you're making
2 tablespoons chocolate syrup per shake
About 1/2 teaspoon of instant coffee per person
A splash of vanilla (optional)
A few ice cubes (optional, but adds nice froth)
Combine in a blender until nice and frothy and smooth. Totally variable to make as many or as few mocha shakes as you need! (Or, let's face it...want!) Serve in large soda glasses with a straw. Yummm...coffee + a milkshake = heaven
Labels: coffee shakes, make your own milkshakes, mocha shakes
Friday, November 14, 2008
Creamy Iced Vanilla Caramel CoffeeCreamy Iced Vanilla Caramel Coffee
_ Sent in by Dorina _
Sounds like a delicious treat for any coffee craving you might be having!
4 cups brewed coffee (cold or room temperature)
1 cup milk
1/3 cup vanilla nondairy creamer
1/4 cup caramel dessert topping
3 cups crushed ice
Canned whipped cream (optional)
Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream. Serve immediately.
Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!
Number of servings: 4
Labels: caramel, coffee shop blends, cold coffee, cold coffee drinks, vanilla, whipped cream
Wednesday, September 24, 2008
Somewhere to Store All of Those Cute Coffee CupsSeriously, I need a mug tree. I love collecting coffee cups and mugs, and this is the perfect extra storage solution! Because my poor cupboards couldn't possibly contain one more coffee mug...
Labels: coffee cup collection, coffee cups, coffee mugs, mug storage, mug tree, organization
Coffee Fruitcake
Submitted by Dorina
Originally published in Gourmet Magazine (Oct, 2005 issue)
3 /12 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Special equipment: 2 (9- by 5- by 3-inch) loaf pans
Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.
Makes 2 loaves.
Labels: coffee cakes, coffee fruitcake recipe, fruitcake recipes, gourmet magazine, unique fruitcake recipe
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