Creamy 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
Friday, November 14, 2008
Wednesday, September 24, 2008
Somewhere to Store All of Those Cute Coffee Cups
Seriously, 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...
Coffee Fruitcake Recipe - Fruitcake with a Caffeinated Kick
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.
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.
Sunday, August 24, 2008
Coffee Art - Sometimes You Want to LOOK at Coffee While You Drink It
For your enjoyment, some coffee art to display on your walls. To, most appropriately, enjoy while sipping your favorite coffee, latte, mocha, or any coffee-inspired beverage.
A funny gift for tea lovers, too, if you ask me! Oh, the irony!
A funny gift for tea lovers, too, if you ask me! Oh, the irony!
Wednesday, July 23, 2008
A New Attempt on Re-Creating an Iced Cap (Tim Horton's Iced Cappuccino)
Just tried a new version and I like it! Here's my new way...I'll still be tweaking this recipe a bit, but I like how it turned out.
For 1 medium drink
6 coffee ice cubes (leftover strongly brewed coffee, poured into ice cube trays and allowed to completely harden)
about 1/2 cup of 1% milk (could use some cream for extra thickness and richness)
about 1-2 tablespoons Nesquick syrup (or omit if you don't want a mocha flavor - but it is GOOD)
squirt of honey for added sweetness
few drops of good quality vanilla extract
Just whir it all up and you've got a lovely summer coffee drink that rivals an Iced Cap from Tim Horton's. Next time I plan on adding a bit of freeze dried coffee powder to intensify the coffee taste. OR...brew the coffee stronger in the first place when I make my coffee ice cubes. (I had made coffee of a medium brew and I think this would turn out a bit better with stronger coffee.)
All in all - delicious and frothy and good! Add a drizzle of chocolate syrup on top if you want to make it extra special - and even a bit of whipped cream first, if you want to serve it to friends!
For 1 medium drink
6 coffee ice cubes (leftover strongly brewed coffee, poured into ice cube trays and allowed to completely harden)
about 1/2 cup of 1% milk (could use some cream for extra thickness and richness)
about 1-2 tablespoons Nesquick syrup (or omit if you don't want a mocha flavor - but it is GOOD)
squirt of honey for added sweetness
few drops of good quality vanilla extract
Just whir it all up and you've got a lovely summer coffee drink that rivals an Iced Cap from Tim Horton's. Next time I plan on adding a bit of freeze dried coffee powder to intensify the coffee taste. OR...brew the coffee stronger in the first place when I make my coffee ice cubes. (I had made coffee of a medium brew and I think this would turn out a bit better with stronger coffee.)
All in all - delicious and frothy and good! Add a drizzle of chocolate syrup on top if you want to make it extra special - and even a bit of whipped cream first, if you want to serve it to friends!
Give a Cool Coffee Boost to Any Smoothies this Summer - Coffee Ice Cubes
Yesterday I froze my leftover brewed coffee in an ice cube tray and voila - delicious, cold icy cubes of my favorite coffee! These are so useful in the summer to add to your favorite cold coffee drinks. Iced lattes become even more java-licious when you add a couple of coffee ice cubes to the glass first (instead of boring old regular ice cubes.)
Or, toss a few of these into your favorite vanilla smoothie for an instant boost of both flavor AND caffeine! Yeehawww....
Hey, if you have a favorite cold coffee drink to slurp on this summer, be sure to post it in our comments below.
Or, toss a few of these into your favorite vanilla smoothie for an instant boost of both flavor AND caffeine! Yeehawww....
Hey, if you have a favorite cold coffee drink to slurp on this summer, be sure to post it in our comments below.
Wednesday, June 04, 2008
A Healthier Take on an Iced Cap
We've talked about Iced Caps before! They're creamy, gooey, delicious...and likely absolutely LOADED with fat, calories and chemicals. So...I'm on a mission this summer! I am going to experiment with ingredients and techniques and come up with a far healthier, yet equally delicious Iced Cap to rival anything Tim Horton's can make!
My goals:
My goals:
- Use only real, natural ingredients like milk, coffee, vanilla, cream
- Use NO refined white sugar - instead I'll try to stick to honey or other natural sweeteners (no artificial sweeteners either! Yes...I know it'll be a challenge!)
- Cut back on both calories and fat
- Make a gorgeously delicious, creamy and smooth summertime drink that I won't feel so awful ingesting! :)
Have any tips for me? Just post a comment or email me at christina@happyslob.com Thanks guys!
Wednesday, April 09, 2008
Coffee Recipes - Quick Mocha Sauce Recipe from Folgers
Quick Mocha Sauce Recipe
from Folger's
This would add a burst of delicious coffee and chocolate flavor to all sorts of desserts...Or, jar it up and give it as gourmet food gift to a friend!
1/4 cup fresh, regular, brewed Folgers Whole Bean coffee
1/4 cup heavy cream
6 ounces semisweet chocolate chips
Directions:
1. Combine all ingredients and heat in a double boiler until chocolate is melted.
2. Whisk until it's a smooth, shiny mixture.
3. Keep warm and serve warm over ice cream, plain cake, or brownies.
(Makes about 1 cup.)
from Folger's
This would add a burst of delicious coffee and chocolate flavor to all sorts of desserts...Or, jar it up and give it as gourmet food gift to a friend!
1/4 cup fresh, regular, brewed Folgers Whole Bean coffee
1/4 cup heavy cream
6 ounces semisweet chocolate chips
Directions:
1. Combine all ingredients and heat in a double boiler until chocolate is melted.
2. Whisk until it's a smooth, shiny mixture.
3. Keep warm and serve warm over ice cream, plain cake, or brownies.
(Makes about 1 cup.)
New Coffee Creations Recipe - Mocha Mint Dessert Coffee (with Alcohol)
Thanks to Dorina for this one - looks so decadent and lovely! I'd better this would be perfection on a hot summer's night when you want to impress company.
Mocha Mint
1 cup cold coffee
1 pint chocolate ice cream
1/4 cup creme de menthe
Very thin chocolate-mint wafers
Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4
Mocha Mint
1 cup cold coffee
1 pint chocolate ice cream
1/4 cup creme de menthe
Very thin chocolate-mint wafers
Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4
Tuesday, February 19, 2008
How to Clean Your Glass Coffee Pot (and the inside of the coffeemaker itself!)
A great cup of Joe doesn't begin without a clean coffeemaker. If you're wondering why your coffee is starting to taste a bit 'off', it's likely that your loyal coffee maker needs a good cleaning - from the inside out! Here are my favorite coffee maker cleaning tips, including one waitress tip on getting the coffee pots sparkling.
Sparkling Clean Glass Coffee Pots (scroll down to the middle of the page to see the tip.)
How to Clean a Coffeemaker from the Inside Out
One more tip - if you have a nasty scorched coffee stain inside the pot -- try some plain old baking soda and a scrub brush to loosen it. OR...sprinkle the same baking soda in the bottom of the pot and fill with a little warm water and let it sit for a few hours. The scorch should be easy to remove.
Sparkling Clean Glass Coffee Pots (scroll down to the middle of the page to see the tip.)
How to Clean a Coffeemaker from the Inside Out
One more tip - if you have a nasty scorched coffee stain inside the pot -- try some plain old baking soda and a scrub brush to loosen it. OR...sprinkle the same baking soda in the bottom of the pot and fill with a little warm water and let it sit for a few hours. The scorch should be easy to remove.
Saturday, January 12, 2008
How to Make Latte Foam without an Espresso Machine
Need some froth to make a proper caffe latte? You don't even need a special machine (aka: espresso machine) to get the job done right. Here's the options you have, coffee lover, to great frothy amounts of delicious milky foam:
1. Use a good quality whisk! Heat milk slowly in a pot on top of the stove, and whisk away - increasing the amount you whisk as the heat slowly heats. Don't let the milk boil, or you'll have a mess on your hands. You just want heated frothy milk. And remember to only fill the pot about one third to one half full, as the volume of the frothy milk will need room to expand.
2. Use a French press! Grab your Bodum and use it in a whole new way...heat milk first in a pot on the stovetop until very hot, but not boiling. Pour carefully into your Bodum container and pump the plunger until the steamed milk is nice and frothy. Again, allow plenty of room for the froth to expand.
Voila, delicious steamed milk foam -- perfect as a basis for all sorts of decadent latte creations. Next lesson? How to use this steamed milk foam to make a latte at home. Stay tuned!
1. Use a good quality whisk! Heat milk slowly in a pot on top of the stove, and whisk away - increasing the amount you whisk as the heat slowly heats. Don't let the milk boil, or you'll have a mess on your hands. You just want heated frothy milk. And remember to only fill the pot about one third to one half full, as the volume of the frothy milk will need room to expand.
2. Use a French press! Grab your Bodum and use it in a whole new way...heat milk first in a pot on the stovetop until very hot, but not boiling. Pour carefully into your Bodum container and pump the plunger until the steamed milk is nice and frothy. Again, allow plenty of room for the froth to expand.
Voila, delicious steamed milk foam -- perfect as a basis for all sorts of decadent latte creations. Next lesson? How to use this steamed milk foam to make a latte at home. Stay tuned!
Subscribe to:
Posts (Atom)