The perfect cup of coffee
Coffee is only as good as you make it. Here is a great recipe for a cup of joe that will knock your socks off. First fill your coffee maker with water to the fill line and then add about 2/3 cup of coffee grounds to the filter basket. This will make a very strong coffee, which is what I prefer. I do not care for weak coffees. You can use what ever coffee you have on hand- French roast, breakfast blend, dark roast. If you use a breakfast blend the flavor will be milder and if you opt for a dark roast the flavor will be more intense.
Next brew your coffee like normal. When the pot is done, pour a cup and then add a couple of tablespoons of sugar. You could use an artificial sweetener as well. Pour in some milk, however much you please, then sit back and enjoy your cup of coffee.
Frappachinos
Starbucks makes wonderful Frappachinos. I love them. There are many great flavors to choose from.
A frappachino is a frozen coffee drink that is made by blending ice with coffee. There are light and decaf versions available. Some great flavors from Starbucks include the Strawberries and creme, or the minty chocolate chip. I prefer the second.
Some special frappachinos have been introduced for limited times during the year. I loved the Toffe Nut blended creme, which was a whipped creme topping and nut toffee sprinkles on the top.
Another great special frap is the Maple Blended creme. It reminds me of eating a warm pancake breakfast. Very very good.
There was a pumpkin one that they brought out in the fall as well that is a seasonal beverage now. It has pumpkin spices added to it.
I prefer to get the frappachinos in the summer or spring. In my opinion they are a refreshing treat that can help cool you down. But any time of year is good for a frappachino. Enjoy one today.
Starbucks teas
Starbucks has a wonderful selection of teas to choose from if you are not into coffees. They are part of the Tazo teas. You can pick from black, green, white, or herbal teas.
IF you like black teas order the Awake tea, or the Chai, which is a blend of teas and spices. You may opt for the Chai Tea Latte as well.
For green teas there are China green tea, the green ginger, Zen, Matcha Green tea concentrate, or the decafinated Lotus. I prefer the Zen tea, as it is accented with both lemon and mint. The Lotus is my second favorite.
For white teas there is the Berryblossom tea, which is flavored with white cranberries and blueberries.
Herbal tea selections include the following: Calm, African Red Bush, Passion, Passion iced tea, Sweet Cinnamon Spice, Wild Sweet orange, or refresh. I really like the refresh which is made with mint leaves, but I did not care for the wild sweet orange.
So if tea is your thing, head on over to Starbucks and order some today.
Coffee types
Starbucks has many great coffees to choose from when you visit. You can opt for mild, medium, bold or extra bold flavors. If you like mild coffees you could try the Breakfast blend, which is very light bodied. Or opt of the medium choices, which include the decaf Kona blend, the Kona blend, or the Bella Vista blend, which is from Costa Rica and is very popular. There is also the House blend, a blend of Latin American coffees.
If bold is what you desire, go with the Cafe Esteme blend, a sweet flavored coffee. Or try the Cafe Verona, which is their most popular. You could go with this in decaf as well. Pick the Expresso roast if you desire a dense sweetness.
If extra bold flavored coffees are your thing, try the French Roast or the Gold Coast blend coffee. You may desire to choose the Italian Roast or even the Sumatra, which is very full bodied and not full of acidity.
Anyway you want it Starbucks coffees are great. They all have distinct tastes and are wonderful.
Barnes and Noble with Starbucks
I love going into a Barnes and Noble store and smelling the coffees. It is very refreshing to me. What a great idea to put two of the things that I really love into one store. I love the fact that you can pick out a book or a magazine and read away after you have ordered your coffee or cappachino. It is quite relaxing to do after a long day of shopping and quite rewarding as well.
Starbucks has many great choices to choose from. I am not really all that picky and will try anything they have on their list once if I can. While I do prefer anything cappachino, I will stray if I have to.
Starbucks to me is on the expensive side, but I do like to splurge once in a while so it is worth it. Try the teas as well. Many great flavors to choose from. And they have great baked goods to go with your coffee or tea so with a book, it makes for a great afternoon.
Toffee/Coffee Pie
Ingredients:
1/4 cup granulated sugar
1 1/2 cups Rice Krispies, partially crushed
1/2 ounce fine-quality bittersweet chocolate, finely chopped
2 teaspoons instant coffee granules or powder
2 cups 1% milk
1/2 teaspoon unflavored gelatin
3 tablespoons cornstarch
3 ounces fine-quality bittersweet chocolate, finely chopped
1/4 cup packed light brown sugar
2 teaspoons dark rum
1/3 cup cold, heavy cream
1 teaspoon packed light brown sugar
1/4 teaspoon instant coffee granules or powder
1 teaspoon dark rum
1/2 ounce bittersweet chocolate shavings, shaved
Directions:
Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is caramelized, 2 to 3 minutes.
Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
Whisk together cornstarch and remaining 1 7/8 cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn’t set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
Make topping: Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
Spread evenly over chilled custard, then run a thin sharp knife around edge of and remove side of pan.
Black Forest Cake
Ingredients:
1 package devil’s food cake mix
1 cup boiling water
1 (3 ounce) package cherry gelatin
1/4 cup water
2/3 cup sour cream
2/3 cup powdered sugar
1 (8 ounce) tub whipped topping (such as Cool Whip)
1/3 cup maraschino cherries
1 oz. baking chocolate, melted
Directions:
Prepare and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 min.
Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least three hours.
Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water for ten seconds, unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.
Chocolate Chip Coffee Cake
Ingredients:
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2
1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup white sugar
1 teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
In a medium bowl, stir together flour, baking powder and baking soda. Set aside.
In a large bowl, cream butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
Add the flour mixture and combine. Batter will be thick.
In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
Spread half of the cake batter in prepared 9×13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Soft Oatmeal Cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Directions:
In a large bowl, mix together butter, white sugar, and brown sugar until creamy. Add eggs one at a time, then blend in the vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the butter and sugar mixture. Stir in oats. Cover, and refrigerate dough for at least an hour, preferably two hours.
Preheat the oven to 375 degrees. Grease cookie sheet. Roll the dough into teaspoon sized balls, and put them two inches apart on the cookie sheet. Flatten each cookie with a large fork that’s been dipped in sugar.
Bake for 8 to 10 minutes in a preheated oven. Allow the cookies to cool on baking sheet for five minutes before transferring to a wire rack to cool completely.
Coffee and Cookies Part 1
Peanut Butter Cup Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Directions:
Preheat oven to 375 degrees.
Sift together the flour, salt and baking soda and set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Serves 8.
These cookies go well with stronger coffees, such as Colombian. Also fantastic with any chocolate-flavored coffee.
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