Coffee of the Week

Blended Banana Coffee

I  highly recommend you drink this yummy concoction as soon as you can after making it.  You don't want it to settle.

1 tbs butter
1/2 banana, peeled sliced, & mashed
1/2 tsp ground cinnamon

1/4 tsp vanilla extract

1 cup hot freshly brewed coffee

1/2 c heavy cream

1 tbs confectioners/powdered sugar

Melt butter in a saucepan over low heat.  Stir in the banana, cinnamon, and vanilla.  Now simmer for 1 to 2 minutes, stirring occasionally.  Remove from the heat.  Place the coffee, cream, and sugar in the blender and add the banana mixture.  Blend for 15 to 20 seconds until smooth.

Serve at once.  Yummy for the tummy.

Personally, I've always been one to indulge excessively.  If you're going to go banana, go banana all the way with a chocolate banana coffee cake.

Mmmmmmmmm.

Chocolate Banana Coffee Cake

• 1 cup butter
• 2 cups sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 1/2 cups mashed mashed ripe bananas (about 5)
• 3 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 cup sour cream
• 3/4 cup firmly-packed brown sugar
• 1 teaspoon cinnamon (or more if desired)
• 1 (300 g) package semi-sweet chocolate chips

Directions:

Prep Time: 15 mins
Total Time: 1 hr

1. 1 Set oven to 350 degrees.
2. 2 Grease a 13 x 9-inch baking pan.
3. 3 In a bowl, cream butter and sugar on medium speed of electric mixer.
4. 4 Add in the eggs and beat until smooth.
5. 5 Add in vanilla and mashed bananas; mix until smooth.
6. 6 In another bowl sift together flour, baking powder and baking soda.
7. 7 Add to banana mixture alternately with sour cream, ending with dry ingredients Pour half of the batter into prepared baking pan.
8. 8 In a small bowl, combine 3/4 cup brown sugar and 1 tsp (or more) of cinnamon.
9. 9 Sprinkle half of the cinnamon/sugar mixture over the batter in the pan.
10. 10 Top with half of the chocolate chips.
11. 11 Repeat the layers.
12. 12 Bake for 45-50 minutes, or until cake tests done.

Coffee of the Week

Coffee and Chocolate are two of my most favorite things.

Here's a simple formula for a delectable treat  anytime and anywhere.  This particular drink adds the taste of chocolate to a Cafe au Lait.  The proportions of coffee and milk may be varied to suit your particular taste.

Chocolate and coffee make the world a better place!

Cafe Mocha

2/3 cup fresh brewed coffee

2 tbs chocolate syrup

1/3 cup milk

Sweetened chocolate powder  *Optional

Pour coffee into a cup.  Stir the chocolate syrup into the coffee.  Steam the milk until hot and frothy, then add to the coffee, leaving a layer of foam on top.  Sprinkle chocolate powder on top, if desired.

Indulge.  Enjoy.

Serves 1

Variations:  For a Cafe Mocha Mint, (YUM), stir 1/8 teaspoon mint extract into the coffee along with the chocolate syrup.  Proceed as directed above and garnish with a fresh mint sprig, if desired. 

For a TDF Mandarin Mocha,  stir 1/8 teaspoon orange extract into the coffee along with the chocolate syrup.  Proceed as directed above.

I am a huge biscotti fan. Enjoy your coffee of the week with chocolate biscotti. 

http://www.davidlebovitz.com/2009/01/chocolate-biscotti/

Chocolate Biscotti

2 cups (280g) flour
3/4 cups (75g) top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (125g) almonds, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips

For the glaze
1 large egg
2 tablespoons coarse or crystal sugar

1. Preheat the oven to 350F (180C) degrees.
2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.
5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.
6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.

Coffee of The Week

Hawaiian Coffee

 Enjoy this tropical delight on a warm summer evening, 

sunny spring morning, cool fall afternoon,

or a cold winter day.  

In other words, enjoy this coffee anytime!

1/2 cup milk
1/2 cup sweetened shredded coconut
1/2 cup freshly brewed coffee


Preheat oven to 350 degrees.  Place the milk and coconut in a saucepan and warm over low heat for 2 to 3 minutes, stirring occasionally. Strain the milk and place the coconut on a baking sheet in the oven until it turns brown, about 8 to 10 minutes.  Add the milk to the hot coffee and top with the browned coconut.
Serves 1

Here are a few tips for brewing the best cup of joe possible with the equipment that you have.

• Always use fresh water.  Your cup of coffee is only as good as the water that's used to make it.
• As a general rule, use 2 tbs of ground coffee for every 6 ounces of brewed coffee you wish to make.  With espresso, use 1 tbs of coffee for every 1.5 ounces of espresso.
• Use the proper grind for the equipment that you're using.  Too fine a grind will cause over extraction, clogging of your filter, or small particles of coffee beans getting into your coffee.  Too coarse a grind will lead to under extraction and a weak, bitter cup of coffee because the water will go through the coffee too rapidly.  
• Always serve coffee immediately after you make it.  Never reheat your coffee or reuse your coffee grounds.  If you want to use your hot coffee later, pour it into a preheated thermos right after it's brewed.
• Be sure to clean your coffee machine regularly, so that coffee residues or mineral deposits don't build up and ruin your future cups of coffee.
• Never leave your coffee on the burner for more than 20 minutes.  That will ruin it.

Coffee of The Week

I miss the sound of seagulls. I miss the cool mist of the marine layer on my face.  I miss the smell of the ocean.    This past year and a half has not been easy on any of us.  I choose to focus on the positives.  I now enjoy the sound of  doves and a myriad of other birds that nest in our back yard, however, I often wish they would  reenact a scene from Hitchcock's "The Birds" and take care of  the pit bulls which reside to the left of us.    I've traded a misty marine layer for . . .  well, I can't think of a positive,  but I'll get back to you on that one.  I now enjoy the smell of gardenia, jasmine and roses.  But no matter where I am & no matter what surrounds me, one thing will never change. The smell of coffee in the morning.

Coffee of the week:

Cafe Vanilla
This is a fun drink, and simple to make.  With each sip, the natural flavor of the vanilla bean is a special treat that rewards your efforts in preparing this drink.

3/4  cup freshly brewed coffee that is still hot
1/4 vanilla bean
1/2 cup milk
1 tsp brown sugar
ground cinnamon or nutmeg

Slice the vanilla bean lengthwise & place it into a saucepan with the milk & brown sugar.  Stirring occasionally, bring to a boil.  Remove from heat, cover, & let stand for a couple of minutes.  Lift out the vanilla bean and blend the milk mixture in a blender for about 30 seconds, or until it becomes frothy.  Add the hot coffee and top with cinnamon or nutmeg.  Trust me.  This is totally worth pulling out your blender.  Now enjoy with whatever your surroundings may be.
Vanilla Muffins

• 4 cups flour
• 2 cups granulated sugar
• 1 tablespoon plus 2 teaspoons baking powder
• 1 scant teaspoon salt
• 2 cups milk
• 2 large eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter, melted

In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk, eggs, melted butter, and vanilla. Pour milk mixture into the dry ingredients; mix all ingredients thoroughly. Spoon into greased or paper lined muffin tins and bake at 400° for 20 minutes.
Makes about 2 dozen muffins.