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

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.