This weekend starts the long (all winter!) awaited Bellingham Farmers Market, and who will be there with bells on but YOURS TRULY! This year I've decided to have a different bean on sale at the market every week, so....drum roll please.....this week's market special is MEXICAN CHIAPAS! My husband's favorite coffee, I've been known to call it "a party in your mouth"--bold, brash and intense--kinda like the coffee goddess herself! At this week's farmers market, buy 2 pounds, save $2! 2 POUNDS FOR $20!! How could you go wrong?
PLEASE come by and say "hi"! I miss my customers when market is not in season!!
Here's their website, in case your need the low-down...
Wednesday, March 31, 2010
Thursday, March 18, 2010
Cooking with Coffee--Recipe 1
I love to cook with coffee, and I'm always looking for coffee recipes to feature my wonderful coffee! If you have one that you've tried, please email it to me, and I'll thank you with a free 1/2 pound bag of coffee!
Today, our recipe is:
Day of the Dead Chocolate Pudding Cake
3/4 cup all-purpose flour
2 tsp baking powder
a pinch of salt
1 oz semisweet chocolate
1/2 cup sugar
5 tbsp milk
1/4 tsp vanilla extract
For the toppings:
12 ounces of strongly-brewed Day of the Dead coffee, cooled
7 tbsp soft dark brown sugar
5 tbsp sugar
2 tbsp unsweetened cocoa powder
1. Preheat the oven to 350. Grease a 9x9 inch pan.
2. Sift flour, salt and baking powder together into a bowl. Set aside.
3. Melt butter, chocolate and sugar together in a double boiler. Remove from heat.
4. Add flour mixture and stir well. Stir in milk and vanilla and pour into greased pan.
5. Make sugar/cocoa topping by mixing sugars and cocoa, and sprinkle evenly over pudding.
6. Pour coffee evenly over surface. Bake at 40 minutes, or until cake rises to the top and sets--the coffee will turn to pudding underneath. Serve hot with whipped cream or ice cream. ENJOY!~!
Today, our recipe is:
Day of the Dead Chocolate Pudding Cake
3/4 cup all-purpose flour
2 tsp baking powder
a pinch of salt
1 oz semisweet chocolate
1/2 cup sugar
5 tbsp milk
1/4 tsp vanilla extract
For the toppings:
12 ounces of strongly-brewed Day of the Dead coffee, cooled
7 tbsp soft dark brown sugar
5 tbsp sugar
2 tbsp unsweetened cocoa powder
1. Preheat the oven to 350. Grease a 9x9 inch pan.
2. Sift flour, salt and baking powder together into a bowl. Set aside.
3. Melt butter, chocolate and sugar together in a double boiler. Remove from heat.
4. Add flour mixture and stir well. Stir in milk and vanilla and pour into greased pan.
5. Make sugar/cocoa topping by mixing sugars and cocoa, and sprinkle evenly over pudding.
6. Pour coffee evenly over surface. Bake at 40 minutes, or until cake rises to the top and sets--the coffee will turn to pudding underneath. Serve hot with whipped cream or ice cream. ENJOY!~!
Saturday, March 6, 2010
Haiku #3
My daughter, who loves me, coffee, and all things Japanese, wrote me a Haiku. I love you, Lauren!!
*********************
Coffee and cream. Drink,
from a ceramic mug. Let
the goodness flow. Mmm.
*********************
Coffee and cream. Drink,
from a ceramic mug. Let
the goodness flow. Mmm.
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