Canadian Coffee
This coffee creation is made Canadian with the addition of pure maple syrup and a generous measure of whiskey. Even the whipped cream topping has some maple syrup in it!
1/4 cups maple syrup pure
1/2 cups whiskey
3 cups coffee hot, black, double-strength
--- Topping
3/4 cups heavy whipping cream
4 teaspoons maple syrup pure
Directions
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or
goblets.
Pour in coffee to 1 inch of top; spoon topping over coffee.
MAKES: 4 Servings
Monday, September 25, 2006
Coffee Recipes: Canadian Coffee Recipe
Canadian Coffee
This coffee creation is made Canadian with the addition of pure maple syrup and a generous measure of whiskey. Even the whipped cream topping has some maple syrup in it!
1/4 cups maple syrup pure
1/2 cups whiskey
3 cups coffee hot, black, double-strength
--- Topping
3/4 cups heavy whipping cream
4 teaspoons maple syrup pure
Directions
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or
goblets.
Pour in coffee to 1 inch of top; spoon topping over coffee.
MAKES: 4 Servings
This coffee creation is made Canadian with the addition of pure maple syrup and a generous measure of whiskey. Even the whipped cream topping has some maple syrup in it!
1/4 cups maple syrup pure
1/2 cups whiskey
3 cups coffee hot, black, double-strength
--- Topping
3/4 cups heavy whipping cream
4 teaspoons maple syrup pure
Directions
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or
goblets.
Pour in coffee to 1 inch of top; spoon topping over coffee.
MAKES: 4 Servings
Copycat Recipe: Cinnabon Mochalatte Chill Recipe
Here's a simple copycat recipe for Cinnabon's Iced coffee. Sounds delicious - definitely worth a try for coffee lovers.
1 cup brewed coffee, chilled
1 cup half and half
1/2 cup chocolate syrup
whipped cream
Combine all ingredients except whipped cream in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses; top with whipped cream.
P.S. Easier whipped cream, when you use a:
Great for topping your gourmet coffee creations, hot chocolate, or desserts. Yummericious!
1 cup brewed coffee, chilled
1 cup half and half
1/2 cup chocolate syrup
whipped cream
Combine all ingredients except whipped cream in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses; top with whipped cream.
P.S. Easier whipped cream, when you use a:
Great for topping your gourmet coffee creations, hot chocolate, or desserts. Yummericious!
Sunday, September 24, 2006
With a Cup of Coffee: Sugar Cookies
Sugar Cookies
Dorina sent in this fabulous recipe -- great on the side, with your fav cup of coffee!
4-1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
Sift the flour, baking soda, cream of tartar and salt together. Beat the butter, oil, sugar and confectioners' sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the eggs and vanilla and beat until smooth. Add the dry ingredients gradually and beat until blended. Chill, covered, for 1 hour.
Shape the dough into 1-inch balls. Coat the balls with additional sugar. Arrange the balls on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees for 8 to 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.
Try one of these variations for a different twist. Add 1 teaspoon almond extract or lemon extract, add 1/2 cup crushed almonds or hazelnuts, add 1 Tablespoon finely chopped lemon zest, add 1 Tablespoon crushed peppermint candies, roll in colored sugars for holidays, or use a decorative glass to create a pattern on each cookie.
YIELDS: 4 - 5 dozen cookies
Dorina sent in this fabulous recipe -- great on the side, with your fav cup of coffee!
4-1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
Sift the flour, baking soda, cream of tartar and salt together. Beat the butter, oil, sugar and confectioners' sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the eggs and vanilla and beat until smooth. Add the dry ingredients gradually and beat until blended. Chill, covered, for 1 hour.
Shape the dough into 1-inch balls. Coat the balls with additional sugar. Arrange the balls on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees for 8 to 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.
Try one of these variations for a different twist. Add 1 teaspoon almond extract or lemon extract, add 1/2 cup crushed almonds or hazelnuts, add 1 Tablespoon finely chopped lemon zest, add 1 Tablespoon crushed peppermint candies, roll in colored sugars for holidays, or use a decorative glass to create a pattern on each cookie.
YIELDS: 4 - 5 dozen cookies
Sunday, September 17, 2006
Wake Up and Smell the Coffee Cheesecake Recipe
"Wake Up and Smell the Coffee" Cheesecake Recipe
When is coffee better than coffee? When it's coffee CHEESECAKE, of course. This recipe, combining the two great culinary loves of my life (besides chocolate, but that goes without saying) is downright incredible. And -- it's a lower fat version, so definitely have more than one slice!
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1 each egg white
--- ------------------filling------------------
2/3 cup sugar
1/3 cup flour
1 tablespoon cornstarch
1 1/2 cups cottage cheese (low-fat 1%)
8 ounces cream cheese (light)
1 each egg
2 each egg whites
1 teaspoon vanilla extract
1/2 cup milk, skim
2 tablespoons instant coffee
1/3 cup sour cream, light
3 each egg whites at room temperature
4 tablespoons sugar
Directions
Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl.
Add egg white and mix well.
Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray.
Bake just until edges feel firm and dry, about 8 minutes.
Let cool.
Reduce oven temperature to 300F.
Combine first amount sugar, flour, and cornstarch in a small bowl.
Set aside.
Process cottage cheese in a blender until smooth.
Transfer to a large bowl.
Add cream cheese, egg, and first amount egg whites.
Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended.
Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved.
Add to cheese mixture along with sour cream.
Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form.
Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
Fold egg white mixture into cheese mixture.
Pour batter into prepared crust.
Bake for 1 hour and 10 minutes, or until almost set.
Turn oven off. Leave cake in oven for 1 hour.
Cool completely. Cover and refrigerate for 8 hours or overnight.
Run knife along edges of cake before removing sides of pan.
Makes 12 servings.
When is coffee better than coffee? When it's coffee CHEESECAKE, of course. This recipe, combining the two great culinary loves of my life (besides chocolate, but that goes without saying) is downright incredible. And -- it's a lower fat version, so definitely have more than one slice!
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1 each egg white
--- ------------------filling------------------
2/3 cup sugar
1/3 cup flour
1 tablespoon cornstarch
1 1/2 cups cottage cheese (low-fat 1%)
8 ounces cream cheese (light)
1 each egg
2 each egg whites
1 teaspoon vanilla extract
1/2 cup milk, skim
2 tablespoons instant coffee
1/3 cup sour cream, light
3 each egg whites at room temperature
4 tablespoons sugar
Directions
Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl.
Add egg white and mix well.
Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray.
Bake just until edges feel firm and dry, about 8 minutes.
Let cool.
Reduce oven temperature to 300F.
Combine first amount sugar, flour, and cornstarch in a small bowl.
Set aside.
Process cottage cheese in a blender until smooth.
Transfer to a large bowl.
Add cream cheese, egg, and first amount egg whites.
Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended.
Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved.
Add to cheese mixture along with sour cream.
Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form.
Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
Fold egg white mixture into cheese mixture.
Pour batter into prepared crust.
Bake for 1 hour and 10 minutes, or until almost set.
Turn oven off. Leave cake in oven for 1 hour.
Cool completely. Cover and refrigerate for 8 hours or overnight.
Run knife along edges of cake before removing sides of pan.
Makes 12 servings.
Using a French Press/Bodum Coffee Maker
Using a French Press coffee maker (often referred to by the popular brand name Bodum
) is a simple, and elegant way to make your fresh coffee. Oh, and did I mention DELICIOUS? French Press coffee is considered by many coffee afficionados to be the most tasteful cup you can make.What you'll need:
- A French Press (Bodum
) coffeemaker- Freshly ground coffee beans
- Fresh, cold water
** It matters how you grind your coffee. For French press, you'll want large granules of ground coffee - so set your coffee grinders
accordingly. (Burr-type coffee grinders are a far better quality - they won't give your coffee that burnt taste that cheaper coffee grinders do. :) Spend a little more and get yourself a great coffee grinder.) **Directions for a GREAT Cup of French Press coffee, straight from Bodum's user instructions:
1. Place pot on a dry, flat, non-slip surface. Hold handle firmly, then pull the plunger of the bodum press unit straight up and out of the pot.
2. For each 1.25 dl, 4 oz cup, put 1 rounded tablespoon or 1 BODUM scoop of coarse ground coffee into the pot. CAUTION: Use only coarse ground coffee. Fine grind can clog the filter and create high pressure. Place coffee maker on a heat proof, non-slip surface.
3. Pour hot (not boiling) water into the pot. Leave a minimum of 2.5 cm, 1 inch of space at the top. Stir the brew with a plastic spoon. CAUTION: Metal spoons can scratch or chip the bodum glass beaker and cause breakage.
4. Place the plunger unit on top of the bodum press pot. Turn the lid to close off the pour spout opening (does not apply to the bodum brazil models). Do not press down. Let the coffee brew for at least 4 minutes.
5. Hold the bodum pot handle firmly with the spout turned away from you, then using just the weight of your hand, apply slight pressure on top of the knob to lower the plunger straight down into the pot. Lowering the plunger slowly with minimal pressure produces best results. If the filter clogs or it becomes difficult to push down the plunger you should remove the plunger from the pot, stir the brew and then slowly plunge again. WARNING: Using excessive force can cause scalding liquid to shoot out of the pot.
6. Turn the lid to open the bodum pour spout and then pour coffee.
7. Unscrew the filter assembly and clean the bodum plunger unit after each use. All parts are dishwasher safe.
8. Scald Hazard: Excessive plunging force can cause scalding hot liquid to shoot out of bodum pot. Do not plunge with force. Turn lid to close spout. Use only coarse ground coffee. Safety Instructions: Not for stove top use. Check glass beaker for scratches, cracks or chips. Do not use a pot which is scratched, chipped or cracked. Install a bodum replacement beaker before using the pot again. Keep children away while using. Hot water is a hazard to small children! Do not allow children to use this coffee maker.
Wednesday, September 13, 2006
Coffee Recipe: Brandied Coffee with Whipped Cream
1 jigger California brandy
1 cup hot coffee
Sugar (optional)
Whipped cream
Semisweet chocolate shavings
Add brandy to coffee. Sweeten to taste. Top with a float of whipped
cream and sprinkle with chocolate shavings.
**Thanks to Shannon for submitting this recipe!**
1 cup hot coffee
Sugar (optional)
Whipped cream
Semisweet chocolate shavings
Add brandy to coffee. Sweeten to taste. Top with a float of whipped
cream and sprinkle with chocolate shavings.
**Thanks to Shannon for submitting this recipe!**
Shake It Up: Malted Coffee Milkshake
One more great icy drink. :) Just because I wish it was still summer! Especially drinking this lovely blend...
Malted Coffee Milkshake
2 scoops coffee ice cream
1 c. milk
2 shots espresso
2 T. of malt mix (optional)
whipped cream (optional garnish)
espresso beans (optional garnish)
Combine the ice cream, milk, espresso and malt mix in a blender or even a food processor. Blend well, pour into a tall glass and top with a little whipped cream and espresso beans before serving. Note: Malt mix can be bought at virtually any major grocery store. If you omit the malt mix, then you will simply have a wonderful coffee milkshake.
Malted Coffee Milkshake
2 scoops coffee ice cream
1 c. milk
2 shots espresso
2 T. of malt mix (optional)
whipped cream (optional garnish)
espresso beans (optional garnish)
Combine the ice cream, milk, espresso and malt mix in a blender or even a food processor. Blend well, pour into a tall glass and top with a little whipped cream and espresso beans before serving. Note: Malt mix can be bought at virtually any major grocery store. If you omit the malt mix, then you will simply have a wonderful coffee milkshake.
Monday, September 11, 2006
That Cuppa Coffee is More Complicated Than You Know...
Crazy Coffee Trivia Tidbit o' the Day:
The average cup of coffee contains more than 1000 different
chemical components, none of which is tasted in isolation
but only as part of the overall flavor.
The average cup of coffee contains more than 1000 different
chemical components, none of which is tasted in isolation
but only as part of the overall flavor.
Thai Iced Coffee Recipe: Sweet, Cold and Yummy
Thai Iced Coffee
Make some extra strong coffee with 6 to 8 tablespoons
dark roast and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over ice.
Make some extra strong coffee with 6 to 8 tablespoons
dark roast and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over ice.
Dream of Owning a Coffee Shop?
Do more than just dreaming, and find out from a pro who knows. Take that dream, and turn it into a successful and fulfilling new business - tips on how to make your coffee, espresso or tea shop a truly successful venture.
Make Your Own Dry Coffee Creamer Mixes
Thanks to "Granny Pat" for sending in these great mix ideas! Add a few spoonfuls of any of these to make your coffee creamy and luscious, all in one swirl. And -- by using the non-fat or low-fat milk powder, you're also creating a very low fat treat!
Mocha Coffee Creamer
1/2 cup sugar
1 cup nonfat dry milk
2 tablespoons cocoa
Orange Coffee Creamer
3/4 cup sugar
1 cup nonfat dry milk
1/2 teaspoon dried orange peel
Cafe Vienna
3/4 cup sugar
3/4 cup dry milk
1/2 teaspoon ground cinnamon
Cappuccino Coffee Creamer
1 cup hot cocoa mix
3/4 cup dry non-dairy creamer
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mocha Coffee Creamer
1 cup sugar
2 cups nonfat dry milk
4 teaspoons cocoa
To make any of the above coffee creamer mixes, simply combine the ingredients together and store in a sealed container. :) Add to a freshly brewed cup of coffee to add extra flavor and creaminess, but not much fat!
Mocha Coffee Creamer
1/2 cup sugar
1 cup nonfat dry milk
2 tablespoons cocoa
Orange Coffee Creamer
3/4 cup sugar
1 cup nonfat dry milk
1/2 teaspoon dried orange peel
Cafe Vienna
3/4 cup sugar
3/4 cup dry milk
1/2 teaspoon ground cinnamon
Cappuccino Coffee Creamer
1 cup hot cocoa mix
3/4 cup dry non-dairy creamer
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mocha Coffee Creamer
1 cup sugar
2 cups nonfat dry milk
4 teaspoons cocoa
To make any of the above coffee creamer mixes, simply combine the ingredients together and store in a sealed container. :) Add to a freshly brewed cup of coffee to add extra flavor and creaminess, but not much fat!
Tuesday, September 05, 2006
Coffee Trivia Tidbit o' the Day: Coffee seeds
Coffee Trivia o' the Day:
When a coffee seed is planted, it takes five years to yield consumable fruit.
Can't get enough coffee trivia and info? Want to show off your coffee knowledge to all and sundry? (Just who IS sundry anyhoooo?) Brew up a huge pot of your favorite coffee, and play a rousing round of COFFEE SMARTS: The Coffee Trivia Game. You know you want to.
When a coffee seed is planted, it takes five years to yield consumable fruit.
Can't get enough coffee trivia and info? Want to show off your coffee knowledge to all and sundry? (Just who IS sundry anyhoooo?) Brew up a huge pot of your favorite coffee, and play a rousing round of COFFEE SMARTS: The Coffee Trivia Game. You know you want to.
Coffee Dessert Recipes: Coffee Granita by Seattle's Best
Seattle's Best Coffee® Creamy Granita
Big thanks to Dorina for this fantastic sounding treat.
Preparation Time: 10 minutes
Total Time: 4 hours 10 minutes (incl. Freezing)
Makes: 6 servings, about 2/3 cup each
2 cups brewed SEATTLE'S BEST COFFEE® (any variety), cooled
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1 cup thawed sugar free whipped topping, divided
1/4 tsp. ground cinnamon
Find Seattle's Best Coffee® where you buy groceries.
POUR coffee into large bowl. Add SPLENDA® Granular; stir until SPLENDA® Granular is completely dissolved. Add 1/2 cup of the whipped topping; stir with wire whisk until well blended. Pour into 8-inch square pan.
FREEZE 4 hours or until firm.
DRAW fork repeatedly through whipped topping mixture just before serving; spoon evenly into six dessert dishes. Top with the remaining 1/2 cup whipped topping; sprinkle with cinnamon. Store leftover dessert in freezer.
To Double: Prepare as directed, doubling all ingredients and substituting 13x9-inch pan for the 8-inch square pan. Makes 12 servings.
Nutrition Bonus: Top off your next meal with this elegant dessert. No one will believe that it's low fat!
Big thanks to Dorina for this fantastic sounding treat.
Preparation Time: 10 minutes
Total Time: 4 hours 10 minutes (incl. Freezing)
Makes: 6 servings, about 2/3 cup each
2 cups brewed SEATTLE'S BEST COFFEE® (any variety), cooled
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1 cup thawed sugar free whipped topping, divided
1/4 tsp. ground cinnamon
Find Seattle's Best Coffee® where you buy groceries.
POUR coffee into large bowl. Add SPLENDA® Granular; stir until SPLENDA® Granular is completely dissolved. Add 1/2 cup of the whipped topping; stir with wire whisk until well blended. Pour into 8-inch square pan.
FREEZE 4 hours or until firm.
DRAW fork repeatedly through whipped topping mixture just before serving; spoon evenly into six dessert dishes. Top with the remaining 1/2 cup whipped topping; sprinkle with cinnamon. Store leftover dessert in freezer.
To Double: Prepare as directed, doubling all ingredients and substituting 13x9-inch pan for the 8-inch square pan. Makes 12 servings.
Nutrition Bonus: Top off your next meal with this elegant dessert. No one will believe that it's low fat!
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