Recipe: Espresso Biscuits — Eggless

Here’s a great recipe for anyone who has an egg allergy — or if you’re in the mood for cookies but don’t have any eggs on hand!


Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tablespoon finely ground espresso beans
  • 1/2 lb unsalted butter,at room temperature
  • 3/4 cup confectioners sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350*F with two racks spaced evenly apart. Line two
    baking sheets with parchment paper. Sift together the flour, cocoa and
    ground espresso; set aside.
  2. In a bowl of an electric mixer fitted with the paddle
    attachment,combine the butter, confectioners sugar and vanilla; beat on
    medium speed until creamy, 3-4 minutes. Reduce speed to low, and
    gradually beat the flour mixture into the butter mixture, scraping down
    the sides of the bowl twice.
  3. Roll a heaping tablespoon of dough between the palms of your hands
    to form a ball. Place on prepared baking sheet; repeat with remaining
    dough, spacing cookies 2 inches apart. Place the tines of a fork into
    dough and gently flatten the ball into biscuit shape. Bake biscuits
    until just firm to the touch, 12 to 15 minutes, rotating half way
    through. Transfer to a wire rack to cool.

These are great to serve along with coffee or espresso when you’re entertaining.

(Recipe originally developed by Martha Stewart)

Health Watch: Caffeine & Training

Are you a cyclist looking for a quicker way to regain your energy stores after a long distance ride? Well, this interesting study published in the Journal of Applied Physiology indicates that caffeine has a significant positive impact on helping you to rehab more quickly after a long ride. The catch? You have to drink a lot of it — which may not be a negative thing for us caffeine maniacs.

At the School of Exercise and Sport Science in the University of Sydney, researchers found that study participants that drank caffeine-supplemented high-carb drinks after long rides restored much more of their glycogen stores (which gives the primary energy for endurance activities) when compared with participants who drank just a regular high-carb drink.

Recipe: Chocolate Espresso Pots du Creme

Whilst poking around for a good Thanksgiving treat, we found a delicious recipe for Chocolate Espresso Pots du Creme at Harvest Eating. You can check out their video on how to make the recipe here.

Ingredients

  • 8 ounces Bittersweet chocolate
  • 6 Egg yolks
  • 3/4 Cups Espresso or dark coffee
  • 1 Cups Organic heavy cream
  • 1/3 Cups Organic heavy cream
  • 2 Tablespoons Sugar

Directions

  1. Put oven rack in middle position and preheat oven to 300F.
  2. Put chocolate in a heat proof bowl. Bring cream, milk, espresso
    powder (to taste), and a pinch of salt just to a boil in a small heavy
    saucepan, stirring until espresso powder is dissolved, then pour over
    chocolate, whisking until chocolate is melted and mixture is smooth.
  3. Whisk together yolks, sugar, and a pinch of salt in another bowl,
    then add warm chocolate mixture in a slow stream, whisking constantly.
    Pour custard through a fine-mesh sieve into a 1-quart
  4. Line bottom of a baking pan (large enough to hold ramekins) with a folded
    kitchen towel and arrange ramekins on towel. Poke several holes in a
    large sheet of foil with a skewer. Divide chocolate mixture among
    ramekins, then bake in a hot water bath,(bain marie) pan covered
    tightly with foil, until pots du creme are set around edges but still
    slightly wobbly in centers, 30 to 35 minutes.
  5. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
    (Custards will set as they cool.) Chill, covered, until cold, at least
    3 hours.

Enjoy!

Living in a Caffeine Free World

If you read our post on Monday about the caffeine levels of different types of brew, you’ll recall that decaf coffee is not completely caffeine-free — it does have a slight content level, but considerably less than other types of coffee. If you’re sensitive to caffeine and are strictly a decaf drinker, you might be interested in these caffeine test strips.

According to the manufacturer’s website, up to 30% of the coffee you drink out in the world is not actually decaf, and their handy new strips will help you tell the difference well before you feel the heart pumping! We haven’t tried them yet — but if you do, please let us know what you think!

Recipe: Chocolate Caramel Delight

You could easily skip the pies this Thanksgiving holiday by serving your friends and family this delicious coffee confection. The Chocolate Caramel Delight would be a lovely post-turkey sipper that will satisfy your sweet tooth and help you digest all that stuffing!

Ingredients:

Directions:

  1. Combine sauces and espresso in 12-oz. mug.
  2. Stir until well combined. Pour steamed milk into mug; stir to combine.
  3. Top with froth from steamed milk.
  4. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet
    Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel
    Flavored Sauce.
  5. Sprinkle with toasted, chopped walnuts

Caffeination Time — Come On! (It’s Time for Caffeination)

OK, so it might not necessarily be as age-old as the chicken vs. the egg debate (wait, didn’t they solve that?), but the argument over which has more caffeine — drip coffee or a shot of espresso — is often kicked around the ol’ coffee shop. Obviously, like any good debate, the answer varies almost as widely as the number of preparations for caffeine-carrying plants around the world.

The first thing to keep in mind in this discussion is the plant: Are we talking Robusta or Arabica? Arabica has less caffeine than Robusta, so the bean blend is important to know before you guesstimate your caffeine intake. Secondly, what’s the roast look like? A super dark roast eliminates a large portion of the caffeine content, sending those molecules up in smoke. Lastly, take a look at how much you’re consuming, because quantity matters: If you’re drinking 4 oz. of espresso vs. 7 oz. cup of drip, your intake will be a lot different  than these standards:

  • Percolated (7 oz): 140mg
  • Drip (7 oz): 115 – 175mg
  • Espresso (1.5 – 2 oz): 100mg
  • Brewed (7 oz): 80 – 135mg
  • Instant (7 oz): 65 – 100mg
  • Decaf, brewed (6 oz): 5mg
  • Decaf, instant (6 oz): 3mg

In general, the longer the coffee grounds are in contact with water, the more caffeine will be extracted into your brew. Caffeine is largely responsible for coffee’s bitter taste, which was one of the motivations behind the development of espresso: The relatively short brew time results in a significantly less concentration of caffeine, allowing you to taste other flavors in the coffee.

(Caffeine concentration amounts and molecular image courtesy of Erowid)