We ran across this photoblog a couple of weeks ago and really loved these photos of a coffee shop in Tangier that hasn’t been changed since 1958. They’re such a great snapshots of another era’s artifact-in-residence, we thought we’d share it.
We’ve definitely been in a baking mood lately — everything from cobblers to breads to complicated Italian dishes (timpano!) — and these little vittles have definitely found a tiny place in our hearts (and not so tiny spot on our waistline!).
- 1 cup organic whole wheat pastry flour
- 1/4 cup organic whole wheat flour
- 1 tablespoon freshly ground espresso powder
- 1/2 teaspoon aluminum-free baking soda
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon finely ground sea salt
- 1/4 cup raw organic cacao powder
- 1/2 cup unsalted pastured butter, softened
- 2/3 cup non-refined sugar
- 1 tablespoon molasses
- 1 large pastured egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup fair-trade semi-sweet chocolate chips
- 1/2 cup raw unsweetened organic coconut flakes
- Whisk together the flour, espresso, baking soda & powder, salt and cacao.
- Beat the butter until fluffy, then beat in the sugar, egg and vanilla.
- Fold the flour mixture into the butter mixture, stirring until just combined.
- Fold in chocolate chips and coconut flakes.
- Drop dough by heaping tablespoons onto a parchment paper lined baking sheet.
- Bake at 375 degrees for 10 minutes, pulling them out while still moist and soft.
- Allow to cool 5 minutes, serve warm.
The Australian version of the popular blog site Gizmodo features the mad cooking skillz of one MacGyver Chef in all his ‘glory.’ Now, we’re not recommending the Poached Chicken & Couscous made in a coffeemaker recipe outlined in the blog post, but it did give us a laugh.
Maybe we shouldn’t be so precious, eh? Who knows what lengths we might reach for if we were forced to cook out of a Super 8 motel room? Something tells us we’d probably just skip the chicken prep, though, and settle in for the night with a six pack instead.
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.
One of our favorite methods for making coffee at home is using our moka pot on the stove — sure, it’s not technically espresso, but it is a delicious, smooth brew that is a wonderful complement to a lazy Sunday afternoon. So it was with great relish that we tracked the development and evolution of OTTO, billed as the world’s best stovetop espresso maker. More than just a labor of love for engineer Craig Hiron of Sydney, Australia, OTTO is a significant achievement in function and design as well, taking the basic design of the 40′s era Atomic stovetop coffee maker and re-engineering it for a new millennium.
The folks over at CoffeeCrew got their hands on an OTTO and wrote a great review of how it works, comparing it to traditional pump-driven espresso machines and the standard moka pot. You can also check out a few videos that the makers of OTTO have produced to show off how it works. It looks like they’re shipping all over the world, with a base price of $595AU — it seems a little bit steep to us, but perhaps it will find a good home in the market usually explored by La Pavoni/lever espresso machine connoisseurs. It is a gorgeous piece of engineering, however, so if its functionality aligns with its design, it could be well worth the investment.
Lookin’ for a little sugar? This sweet concoction might fit the bill! Adapted from a recipe by Gordon Ramsay.
- 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.
While we might find caffeine in myriad weight loss treatments — from wraps in the spa to popping pills to colonics (ouch!) — there is not a ton of reliable evidence that indicates it really is an effective method of weight management or loss. In fact, according to the Mayo Clinic’s nutritionist Catherine Zeratsky, many of the studies that have been performed on how caffeine impacts metabolism have been with animals or of a quality that didn’t create statistically viable evidence. In fact, studies involving decaffeinated coffee also showed some positive impact on weight loss, suggesting that something other than caffeine in coffee contributes to losing weight.
However, some of us have had anecdotal experiences with caffeine helping us lose weight, and Zeratsky says that effect could be attributed to appetite suppression, calorie burning or water loss. Keep in mind, however, that if you’re drinking your triple grande breve frappuccino, there ain’t no amount of caffeine that will balance that excess in caloric intake!
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!