This is a quick and easy treat that we found on the Del Sisters Kitchen blog — it’s delish!
- 1 banana
- 1/2c. milk
- 1T. maple syrup
- 1/2c. ice
- 2T. espresso cooled
Combine all ingredients into the blender, blend throughly and enjoy!
The September issue of Seattle Coffee Gear’s monthly newsletter has hit the bricks! In this month’s issue, we have a delicious Buttercream Cappuccino recipe, a directory of our most recent videos, some tips on using oily beans in your superautomatic and a few new product features. Plus, a coupon code for 10% off $99 or more during the month of September. Check it out!
We were poking around for a cupcake recipe for an upcoming party and we found this delicious concoction. Sounds quite lovely — we can’t wait to make them!
- 1 cup coconut milk
- 1/2 tablespoon ground coffee
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1/2 cup butter
- 1/8 teaspoon salt
- 3 tablespoons coffee
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees F. Line muffin pan with paper liners.
- In a microwave safe bowl, heat coconut milk until hot (but not boiling).
- Put coffee grounds into a fine sieve, pour coconut milk over grounds and allow to seep through.
- Whisk sugar, oil and vanilla extract in to coffee mixture. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add to wet ingredients and beat until no (or very few) lumps remain.
- Pour into liners, filling each with a scant 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- For frosting, sift together powdered sugar & cocoa. Cream butter and add to sugar mixture slowly. Add salt and coffee. Beat 2 minutes. Add vanilla and beat until light and fluffy. Spread or pipe onto cooled cupcakes.
We’ve all been working our ‘cues to the bone this summer in Seattle — with temperatures rarely dipping below 75F recently, we’ve got to get our summer on while we can! Because you know when we’re moping around here in December we won’t be able to respect ourselves otherwise.
Gail sussed out a great little recipe for some delicious baby back ribs to throw on the grill this past weekend, but it involved espresso powder and Gail was like, ‘kitten, please,’ so she swapped it out for 4 shots of espresso. Mmmmmhmmm. She says, ‘End result, very tasty & tender. The barbecue sauce with the espresso definitely added a little something extra. I would recommend this recipe.’
- 2 tablespoons hot Mexican-style chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 4 pounds baby back pork ribs
- 1 12oz. bottle of dark beer
- 1 18oz. bottle of your favorite barbecue sauce
- 1/2 cup water
- 2 tablespoons (packed) golden brown sugar
- 4 shots of freshly pulled espresso
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar and espresso in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
Lookin’ for a little sugar? This sweet concoction might fit the bill! Adapted from a recipe by Gordon Ramsay.
Ingredients – Serves 4
- 100 g good quality dark chocolate (about 60-65% cacao)
- 125 g mascarpone
- 2 tablespoons icing sugar
- 4 tablespoons strong espresso — cooled
- 150 ml double cream
- Garnish: 4 tablespoon double cream, a bit of grated dark chocolate and a few amaretto biscuits, crushed
- Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool. (Tip: To melt chocolate in a microwave, break into small pieces and tip into a bowl. Microwave on high for a minute, give the pieces a stir, then microwave again for another minute. Stir the chocolate until smooth. This method is only suitable for plain or dark chocolate. White chocolate, in particular, is likely seize as it overheats in the microwave)
- With a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and the melted chocolate.
- In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined. Spoon the mousse into four espresso / cappuccino cups or ramekins and chill overnight.
- Just before serving, lightly whip the 4 tbsp double cream until thick and swirl over top of the mousses. Sprinkle the grated chocolate and crushed amaretto cookies on top. Serve immediately.
Reminiscent of our days traipsing throughout the jungles of Costa Rica (soon to be repeated this September!), Seattle is experiencing a rather delicious heat wave. We love it! Although you’ll hear grumbling from imports at bus stops and in drugstore lines, we think Northwest natives really love it when uncharacteristically cold or hot weather lays in for a spell.
It’s already 80F at 9AM and it’s supposed to climb up to 100F today…and while we’re hanging out on our deck in a sarong, overlooking the city and cooling off with a tasty little concoction inspired by traditional Cuban coffee, we’re pretending that we’re lying on this beach instead!
We hope that, wherever you are, you’re staying sweet and cool, too.
- 2 shots of espresso, ground a bit finer than usual (see below)
- 1 tablespoon sugar
- Crushed ice
- Freshly whipped vanilla cream (optional, for garnish)
- Grind your espresso a little bit finer than usual — depending on the type of sugar you’ll be using, you’ll need to make up for the differences in texture/particle size. For example, if you’re using a rough Turbinado sugar, you’ll need to grind significantly finer in order to balance the larger sugar particle size and produce a good extraction. Alternately, if you’re using a very fine baker’s sugar, you may not need to change your grind much at all.
- Mix enough ground espresso for 2 shots with 1 tablespoon of sugar, making sure to thoroughly combine.
- Load the espresso and sugar mixture into your portafilter, tamp and prep as usual.
- Fill two shot glasses or espresso cups with the crushed ice, just below the rim.
- Pull the espresso directly over the crushed ice.
- Serve! You could make this a dessert item by adding a little dollop of freshly whipped vanilla cream to the top of the shot, effectively producing a chilled con panna concoction.
While our weather here in Seattle seems to flip flop between hot-n-summery and chilly-n-autumnal, we’re sure many of you are looking for something to cool down your palettes right about now.
This delicious recipe for a Coffee Ice Cream is perfect for those of you rocking an ice cream maker…and, when paired with the accompanying Rosemary Shortbread, could be a delicious and sophisticated summer treat.
The recipes for both are rather complex, so we recommend you follow the step-by-step directions (with pictures!) as outlined by Zoebakes.com. Enjoy!
If Mexico isn’t on your travel itinerary this year, you can always pretend you’re hanging out with the locals by creating this delicious spiced coffee concoction. This will make enough for three cups of coffee, so invite over your pals for a little fiesta after your siesta!
- 1/3 cup of your favorite ground drip coffee
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups water
- 1 tablespoon orange juice
- 2 tablespoons sweetener of your choice
- Combine coffee, cinnamon and nutmeg in coffee filter or in filter basket of an electric drip coffee maker
- Pour water into water reservoir of coffee maker.
- Combine sweetener and orange juice in carafe of coffee maker
- Brew and serve black, with milk and/or sugar as desired.
While it may not feature the frothy sweetness of the Brandy Alexander that inspired John Lennon’s famous 4-month long Lost Weekend, we’re pretty sure this tasty little number could function quite admirably under a similar strain.
- Muddle lime wedges in a 12 oz. rocks glass
- Fill glass with ice, then add Monin Lime and vodka
- Cap and shake vigorously for 10 seconds
- Serve as desired — up in a martini glass or on the rocks — and garnish with a lime wedge
Most of the US will be firing up the ol’ barbecue while trying not to fire up their neighborhood with an errant Roman Candle as they celebrate Independence Day today. While this little dessert doesn’t get your espresso machine directly into the mix, it is a nice little treat that will complement the (hopefully!) hot and sunny day.
- 1/2 cup water
- 1/4 cup butter
- 1/8 teaspoon salt
- 1/2 cup sifted regular flour
- 2 eggs
- 1 quart coffee ice cream
- Fudge sauce (optional topping)
- Preheat oven to 400F. Bring the water, butter and salt to a boil in a medium sized saucepan. Reduce heat and add flour. Stir vigorously with a wooden spoon until the mixture forms a ball. Remove from heat.
- Let cool just enough so that the eggs don’t cook when you add them to the ball of almost-dough, about 3-4 minutes. Beat in the eggs, one at a time. When all the eggs have been incorporated, the mixture should look shiny and smooth.
- Transfer to a pastry bag then use a large straight tip to pipe 1-inch balls onto a cookie sheet lined with parchment paper. If you don’t have a pastry bag and tip, you can cut the corner off a plastic zipper bag and use that instead. Or, you can just drop the batter in small mounds using spoons. Space them about 2 inches apart because they expand in the oven.
- Bake for 25 minutes or until they’re puffy, crisp and golden. Remove from cookie sheets and let cool on a wire rack. Makes about 20 puffs.
- Want to eat them now? Split them and put a small scoop of coffee ice cream inside. Put the tops back on. Pile them into a shallow bowl and drizzle with the chocolate sauce.
- Want to keep them for later? Split them and put a small scoop of coffee ice cream inside. Put the tops back on. Put the filled puffs in a single layer on the cookie sheet, cover, and freeze. Let stand about 10-15 minutes to soften, then drizzle with fudge sauce before serving.