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Tag Archives: Coffee

Double-O-Cinnamon Swappuccino

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Who needs Starbucks when you can make this for 76 calories at home?

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I do.  That’s who.

This starts out as a great idea from Hungry Girl to the Max.

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Powdered vanilla creamer, instant coffee, and two Splenda.

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Add a little hot water and stir.  Then just blend with soymilk and ice and a touch of cinnamon.

I know.  It all sounds good, in theory.  In fact, it smelled amazing too.  Coffee and cinnamon, what’s not to like?

I guess I’m just not into the idea of a Frappuccino; my husband orders them all the time.   And although they have great sounding names, like Java Chip — his favorite — inevitably they are way too sweet for me.

I usually order a grande iced coffee, black/unsweetened.  I like to tell the barista that I’m sweet enough already.  But the truth is that I’m just too controlling and I like to add my one Splenda and just the right amount of milk.  I’m looking for coffee with cream, not coffee-flavored milk, if you know what I mean.

Anyway,  this was good, but next time I will use one Splenda instead of two.

Eat Well and Savor.

 

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Kona Stout Ice Cream

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Coffee and beer.  How can that be bad?

Jeni Britton Bauer in Jeni’s Splendid Ice Creams at Home says to use the darkest beer you can find.  She uses a local Columbus, Ohio, brew called Russian Imperial Stout.  I used Old Rasputin.  I figured the name was worth it.  Jeni also said to use dark-roast Kona.  I bought light-roast by mistake, so I doubled it.  Again, how can that be bad?

This is just the basic recipe, then you steep the coffee grounds and remove them, then add the beer.     This one is definitely going on my list of repeats.

Eat Well and Savor.

Crunchy Buttermilk-Coconut Chicken Fingers

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It’s okay.  You can call off the search.  I am back.  It’s only been a few days, but it seems so much longer to me.  The movers came to pack on Saturday and we moved on Sunday.  I had it all planned out so that I could still post every day.  Every now and then I surprise myself and the plan goes south.

I thought I would get ahead of the game and move a few things on my own so that I don’t have to go digging for them later.  One of those things was my office.  You know, computer, printers, keyboard, modem, router.  Imagine my surprise when I got home from the new house and couldn’t connect to the Internet.  Duh, no router = no wi-fi.

I still made these delicious chicken fingers.  I cheated a little and bought the strips.  I wish I had cut them in half, but they were still delish.   The rest of the breading is corn flakes.  I thought it was a little strange that the recipe called for combining the chicken and flour in a bowl, as opposed to the standard dredge.  I don’t recommend it.

There’s just no way to make these guys attractive.  They did hit the spot with a sweet potato and an ear of corn.  I pulled this out of Cooking Light’s April 2008 issue.

I haven’t cooked since Friday and I think I’m having withdrawals.  I was pretty happy to pick up sushi, order pizza, make roast beef sandwiches, and go to the Cheesecake Factory.  I think it’s time to get back to it, though.

This is what I’ve been doing in the meantime.

Do you think I have a coffee problem?  Rest assured that half of one of those cabinets is at least halfway filled with the remainder of my coffee accessories.

This is what Phoebe’s been doing in the meantime.

Eat Well and Savor.

Coffee and Cardamom Toffee

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Here’s how it all began.

Obviously I should have cut my butter into smaller pieces, but it melted just the same.

I realized after that it’s impressive that I made it to this point.  Annie Rigg in Gifts from the Kitchen didn’t really give a lot of guidance.  I was shocked afterwards when I did a  little research and discovered all the possible pitfalls in toffee making.  I guess the Force was with me this morning.  This is the hardball stage.

I’m sure it’s no surprise that this was not easy to remove from the pan.  I guess that’s why there’s a hammer in the picture from the book.

I couldn’t find a neat little toffee hammer, so I used a meat tenderizer instead.

Here’s the version I kept for myself.

Since this is a gift from the kitchen I had to pass it on to Marnie.

Eat Well and Savor.

Not My Mother’s Mayonnaise Cake

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But OMG it was amazing.   It being Ellie Krieger’s Mocha Cake with Mocha Cream Cheese Frosting from The Food You Crave.  I had no doubts that this would be good.  As far as I was concerned, the fact that there was coffee liqueur in the frosting was enough to convince me.  Of course, EK always has a little trick and for this cake it was yogurt.  The only other thing that would give away the fact that this is a light dessert is how thin the frosting is.  Where come from,it would be half an inch thick. 

Well, I managed to not eat all three pieces, but it was tough.  I had one and a half and I desperately needed a glass of milk.  This recipe made 16 servings, so I am going to be very popular at the office tomorrow.

Seriously, I cannot say enough great things about this cake.    I’m a little distracted by the episode of Mad Men that’s about JFK’s death, so I almost forgot to mention the espresso.

Eat Well and Savor.

Chocolate Chip-Coffee Muffins

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I realized recently, when I reorganized the recipes that I’ve been tearing from magazines for the last five-plus years, that I like to bake.   Obviously I knew this, but the evidence could not be refuted.  Apparently, I also like pasta; there must have been ten different recipes for mac and cheese.  I think some of this might be a result of ten years of dieting. 

Anyway, in addition to the magazine cleanup, I’ve spent a few weekend mornings measuring flour and beating eggs with the sun coming in the window and the coffee brewing and it’s all so Leave It to Beaver, which I’m too young to have watched, but you get the idea.   Well, today was not that day; we had tornado warnings and major storms.   If the lights had gone out I would have needed a candle at 11:00 this morning.  Mind you, I’m not complaining; by 3:00 I was out running errands without even a coat.  I do love the south. 

On to my muffins.  This month’s Cooking Light came and I knew right away that I needed to make the last recipe in the issue.  I think the title says it all.  I was especially pleased that I had all the ingredients on hand, even though I had to use half mini chips and half regular, and it turns out that what I had was instant espresso instead of instant coffee.  I  think that only made them better! 

I was so excited about the recipe because — well, let’s face it, anytime you can incorporate chocolate into your breakfast is a win as far as I’m concerned.  I was also thrilled about the actual use of coffee.  I remember years ago being frustrated with coffee cake recipes that were not coffee flavored.  I’m over it now.  Really, I don’t discriminate when it comes to cake.

I should note that this was in a section of the magazine titled From a Reader’s Kitchen.   So here’s a special shout out to Sarah Engeler-Young from Conway, Arkansas, for making over this breakfast treat so that they are only 214 calories each.  By the way, those of you who think eating light is icky and bland, I should also mention that this recipe has real butter and sugar and whole milk.

Eat Well and Savor