1 Cup Coffee

Gooey - Chocolate Coconut Bars

 

If you love chocolate, coconut and graham cracker crusts, you will devour these bars, just like I did! Not only are they irresistible, they pair perfectly with our seasonal Green Mountain Coffee® Island Coconut coffee

 

Crust Ingredients:

12 Ounces ground graham crackers

¼ Cup sugar

¾ Cup unsalted butter, melted

 

Topping Ingredients:

1 Cup walnut or pecan pieces

1 Cup chocolate chips

1 14 Ounce can sweetened condensed milk

2 Cups unsweetened coconut

Directions:

Preheat oven to 375 degrees. In a food processor, combine the graham crackers, sugar and melted butter. Pulse until blended completely and there are no large cracker pieces left.  Press mixture into 15x10” baking sheet, or a 13x9 casserole dish will work fine too (the crust will just be thicker).  Bake until firm, for about 10 or 12 minutes.  Let crust cool completely, and sprinkle with nuts and chocolate. In a separate bowl combine the sweetened condensed milk with 1 cup of the coconut. Pour this mixture over top of the nuts and chocolate. Top with remaining cup of shredded coconut. Bake until coconut is a toasted brown, about 15 minutes. Transfer to cooling rack. 

These keep well for 2 or 3 days in a sealed, airtight container (if they last that long!!)

 

Enjoy! 

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Trivial Matters: An Overdue Spring

 

The calendar says it’s spring, but for those of us in the Northeast…not so much. The thermometer is stubbornly stuck below freezing. We know the ground is somewhere below a couple feet of icy snow, but grass and daffodils will continue to snooze awhile. So if you’re lucky enough to put away the hats and mittens and open up the windows, well, good for you. In the meantime, we’ll be consoling ourselves with a steaming cup of coffee to warm our hands and lift our spirits.

In the interest of daydreaming of warmer days, this edition of Trivia Tuesday is all about, spring, that most refreshing of seasons.

1.      If you stand at the equator on the first day of spring, you will see the sun pass directly overhead. This is only true two times a year: the first day of spring and the first day of autumn.

2.      Benjamin Franklin was the first American to propose Daylight Saving Time in 1784; however, it wasn’t fully implemented in the US until after the Second World War.

3.      Baby birds are born with the ability to sing, but they must learn the specific song of their species. It’s believed they acquire their songs between 10 and 60 days of age and begin to sing them the following spring when they have matured at about 300 days old.

4.      Children grow faster in spring.

5.       Spring fever is real! It commonly occurs when a sudden warm spell follows a long cold period. When the temperature rises, there's a dilation or expansion of the blood vessels so that blood can be carried to the body surface, where heat can be released quickly. Some people experience an energetic feeling to this reaction.

 

 

Trivia sources: www.holiday-haven.com and www.parkrideflyusa.com

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Caramel Mocha Latte Recipe

To celebrate National Chocolate Caramel Day today, let us indulge in all that is wonderful about the combination of heavenly chocolate and the sugary, sweetness of caramel.

 

We bring to you: 

 

Caramel Mocha Latte Recipe! Enter as you dare...

 

Ingredients: 

1 Extra Bold Coffee K-Cup® or Vue® pack 

4 oz. of skim milk

4 teaspoons of caramel syrup or caramel ice cream topping

1 tablespoon of chocolate syrup

 

Directions:

Brew 6-8 oz. of coffee into a 14 oz. mug

While the coffee is brewing, prepare the hot milk in your Milk Frother

When coffee is ready, add 4 teaspoons of caramel syrup or topping

Stir in 1 tablespoon of chocolate syrup. 

Gently stir in hot milk 

Recommendation: Topped with whipped cream. 

 

 

Enjoy! 

 

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Coconut Café

Now that it is almost Spring, we're dreaming of the tropics! Let's settle for a Coconut Café indulgence, instead.

 

Ingredients: 

1 tablespoon of cream of coconut (regular or low-fat)

1 French Vanilla Coffee K-Cup® or Vue® pack, brewed at 6-ounce setting

Milk or creamer

Sweetened whipped cream

1/2 teaspoon of toasted, shredded coconut

Directions:

Spoon cream of coconut into mug. Brew coffee into mug, add milk or creamer to taste, stir and combine. Garnish with whipped cream and toasted coconut.

To toast coconut: Add grated coconut to a small non-stick pan and heat over low heat for 2 minutes or until golden brown.

Makes 1 Serving.

Happy brewing! 

 

 

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Trivia Tuesday

 

More Coffee Trivia…

 

For those of you who like to think about coffee as much as drink it, here are a few trivia questions to test your knowledge of this much adored (and needed) beverage.

 

  1. Where did coffee originate?
    1. Ethiopia
    2. Brazil
    3. Indonesia

(Answer a: Evidence suggests that the first coffee plants grew in the region of Kaffa in central Ethiopia.)
 

  1. What’s the origin of “Mocha” coffee:

a) Arabic word for chocolate
b) Yemeni Port City
c) Island off South America
 

(Answer b: Al-Mokha used to be a thriving port on the Red Sea Coast. It shipped a varietal of coffee native to Yemen and Ethiopia and lent its name to those beans.)
                               

  1. Which will give you the biggest shot of caffeine?

a) Arabica beans
b) Robusta beans
c) Yerba mate tea
 

(Answer b: A six oz. cup of drip-brewed Robusta coffee will give you anything from 140-200 mg of caffeine, compared to around 100 in a cup of Arabica.)
 

  1. Which country comes SECOND to Brazil as the world’s largest coffee producer?

a) Vietnam
b) India
c) Columbia

(Answer a: Coffee was introduced to Vietnam by the French in the mid-19th century. Robusta beans account for most of Vietnam’s coffee output – more than 3.1 billion pounds in 2011.)

  1. Who first told North America about coffee?

a) William Penn
b) John Smith
c) Christopher Columbus


(Answer b: Founder of the Colony of Virginia in 1607, Smith would certainly have encountered coffee on his Turkish travels, so he usually gets the credit.)
 

Question Source: National Public Radio

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Big Easy Beignet Dipping Sauce


 

In light of fat Tuesday, here’s a recipe to make you feel like you’re parading down Bourbon Street. An inspired coffee-cream dipping sauce, perfect for dipping homemade donuts, ladyfingers and beignets!

 

Ingredients:

3/4 cup mascarpone cheese (room temperature)


6-8 tablespoons Dark roast coffee (to stick with the New Orleans theme I used Emeril’s® Big Easy Bold K-Cup® Coffee)

2 tablespoons powdered sugar


1/4 cup heavy cream

 

Directions:

Allow mascarpone cheese to reach room temperature. 

Brew coffee at the 2-oz setting in your Keurig® brewer. 

Whip together ingredients in a standing mixer, or with a hand mixer on low speed until the desired consistency is reached, then serve in a small bowl. Dip, and enjoy!

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Poached Pears Recipe

When you're living in New England, great fruit is very hard to come by during those winter months. One fruit that always brings a smile to my face and an appetite to my 3 pm snack belly, however, is a Bartlett pear. Pears, so majestic and juicy, really do bring that extra something special and mysterious to the table. They are found donned in nicely wrapped gift baskets and we all love when we spot them in a fruit bowl. 

We thought the perfect dessert and anytime snack (er, treat), would be to poach the pear, while adding a fusion of coffee and brown sugar, which makes a nice, yet subtle, syrup. Yum! 

So here we are and we hope you enjoy this recipe, too. 

Ingredients: 

1 Colombian K-Cup® or Vue® pack, brewed at 8-ounce setting

2 cups of water

1/3 cup of brown sugar

4 Pears, peeled, halved, and cored 

Directions:

Combine coffee, water, and brown sugar in a large skillet. Add pears. Bring liquid to a boil, then lower heat and simmer 8 minutes. Carefully flip pears over using a rubber spatula and poach another 10 minutes or until pears are tender and liquid has formed a syrup. To serve, drizzle syrup over pears. 

Makes 4 servings. 

Enjoy! 

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Tea Trivia Tuesday

 

Time for Tea Trivia!

 

While we, at the office, love a great cup of coffee, there are a handful of us who really appreciate a nice, smooth, perfect strength cup of tea from our Keurig® brewer. So pinkies up, everyone, this Trivia Edition is all about Tea! 

 

1. Tea is a natural source of:

a.      Fluoride x

b.      Zinc

c.       Vitamin C

d.      Lycopene

 

2. Which country produces the most tea in the world?

a.      India x

b.      Sri Lanka

c.       China

d.      Kenya

 

3. What are the ideal growing conditions for tea?

a.      At sea level in temperate climates

b.      In well-drained, sandy soils with minimal rainfall

c.       In conditions with heavy rainfall, well-drained soils at high elevations

d.      In cool, dry climates

 

4. Who said, “Women are like tea bags. They do not know how strong they are until they get into hot water.”?

a.      Margaret Thatcher

b.      Eleanor Roosevelt

c.       Germaine Greer

d.      Rosa Parks

 

5. Tibetans drink tea made of:

a.      Pepper and pickle

b.      Vinegar and milk

c.       Honey and molasses

d.      Salt and rancid yak butter

 

 

 

Answers:

1.      a, 2. a, 3. C, 4. b, 5. D

 

Quiz Source: www.stlaurences.org.uk

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Mocha Cake Recipe


 

Looking for a new decadent and delicious dessert to bake this weekend? Look no further than our Mocha Cake! Chocolate and caramel make such a divine combination and your taste buds will surely thank you. So, next time you have a get together, try this Mocha Cake.

Ingredients:

1 cup sugar

1 ½ cups flour

½ teaspoon salt

1 teaspoon baking soda

¼ unsweetened cocoa powder

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

6 tablespoons vegetable oil

Caramel Flavored Coffee K-Cup® or Vue® pack, brewed at 8-ounce cup size setting*

Powdered sugar

Directions:

Preheat oven to 350 degrees F. Mix the sugar, flour, salt, baking soda, and coca into a large mixing bowl and whisk to combine. In another bowl, combine vanilla, vinegar, oil, and coffee. Pour wet ingredients into dry ingredients and stir to combine. Pour batter into an 8 x 8 ungreased cake pan. Bake for 30 – 40 minutes, or until toothpick inserted comes out clean.

Dust with powdered sugar before serving.

*We suggest either Cafe Escapes Cafe Caramel K-Cup® or Vue®pack or Green Mountain Coffee Caramel Vanilla Cream K-Cup® or Vue® pack 

Makes 9 Servings. Enjoy! 

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Maximum Brewing Action Satisfaction

 

 

So, maybe you got a new Keurig® brewer over the holidays. Or maybe you’ve had a brewer for years. Either way, there’s a lot more than just a simple cup of coffee that you can get out of this terrific little machine. Here’s some inspiration from GreenMountainCoffee.com and Keurig.com to help you think outside the bean.

 

  1. Explore new varieties of coffee. Sure you have your go-to blend, and no one’s going to take that away from you. But did you know, there are over 150 different K-Cup® and about 50 Vue® pack varieties of coffee out there? From light, medium, and dark roast to extra bold, flavored, or special reserve – you might just discover a new favorite or two.
     
  2. Try other hot brews. Coffee’s not the only cup in town. The best-loved hot tea brands are also available for your Keurig® brewer, including Bigelow, Celestial Seasonings, Lipton, Tazo, Tetley, and Twinings. And on a chilly day, kids and grown-ups alike love a cup of hot apple cider or hot cocoa.
     
  3. Enjoy cold beverages with Brew Over Ice packs. With specially-crafted Brew Over Ice K-Cup® and Vue® packs, it’s a cinch to make a fresh and refreshing cup of iced coffee, iced tea, lemonade or other fruit brew. Just fill a cup with ice (do not use glass), pop in a pack, brew, stir and enjoy!
     
  4. Involve your brewer for cooking and baking. There are lots of great recipes that call for coffee, both sweet and savory dishes. Your Keurig® brewer makes it easy to brew a single cup, fast and without cleanup. This blog has a boatload of delicious recipes, so do a little perusing for some culinary ideas.
     
  5. Use My K-Cup® for whole bean and ground options. For some, there’s nothing like a cup of coffee from freshly ground beans. The My K-Cup® refill pack allows you to grind your own beans or to try varieties that are only available in bags.

 

But it’s not just what’s in the cup that matters. Here are a few more tips.

  1. A little maintenance goes a long way. Changing your water filter every 2 months and descaling your brewer every 3-6 months will not only help extend the life of your brewer, it’ll keep your beverages tasting great. Learn more.
  2. Keep your packs in order. There are a few great space-saving options for keeping your packs handy and organized, including carousels, dispensers, and under-brewer drawers. Check out your storage options for both K-Cup® and Vue® packs.
  3. Stock up for guests. When company comes, it’s a real treat to allow everyone to choose his or her own beverage, so keep a stash of options (see #s 1,2, and 3 above) and make it easy for guests to browse packs (see #7 above).
  4. Keep in touch. Sign up at GreenMountainCoffee.com and Keurig.com (bottom left) to receive emails with exclusive discounts and special offers, new product information, and more. We’re also on Facebook, Twitter, Pinterest and Google+.

 

Got an idea to make it an even 10? We’d love to hear from you!

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National Chocolate Cake Day

 

 

Today is Chocolate Cake Day! We needed a day like this in our world, and the crazy, lovely, and imaginative folks out there that invented this day, in my opinion, are geniuses. I think from the multiple posts and recipes I had up here you could guess that I have a slight addiction to chocolate, and most of the time paired with peanut butter. I decided to take a break from my normal go-to, and celebrate today with a flourless, chocolate cake.   The results were an intense chocolate, almost brownie-like cake.  I also couldn’t help myself, but smother it with more chocolate. 

Here’s the recipe, and I think it’s a perfect contender for your Valentine’s Day date night dessert.

Ingredients:

1 Cup bittersweet (or you can use semi sweet) chocolate chips

½ Cup unsalted butter

¾ Cup granulated sugar

¼ Teaspoon salt

2 Teaspoons dark roast coffee (I used Green Mountain Coffee Dark Magic from my Keurig brewer)

1 Teaspoon vanilla extract

3 Eggs

½ Cup unsweetened cocoa powder

 

Ingredients for the Glaze:

1 Cup semisweet or bittersweet chocolate chips

½ Cup heavy cream

Directions:

Preheat oven to 375. Lightly grease 8” round spring form pan. Line the bottom with parchment paper. Grease the top of the paper. For the cake: Place the chocolate chips and butter in a microwave safe bowl. Slowly heat (30 seconds at a time) until the butter is melted and the chips are slightly melted. Stir until chips are completely melted.  Stir in sugar, salt, coffee and vanilla. Add the eggs, beating until smooth. Finally add the cocoa powder. Transfer batter to the cake pan, and bake for 25 minutes, or until the top forms a thin crust. Let cool completely.

Glaze Directions:

Combine the chocolate chips and the cream in a microwave safe bowl. Heat until the cream is very hot, but not boiling. Remove from microwave and stir until the chocolate melts and the mixture is smooth and glasslike.  Carefully spoon the glaze over the cake. Allow the glaze to set and harden before cutting – about 1 hour.

Enjoy!! 

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Test Your Coffee I.Q.

 

 

In case you didn't know, it’s National Trivia Day. Find out how much (or how little) you know about coffee with this 5-question trivia quiz.

 

1.        What is the only state in the U.S. that grows coffee?

a)     Hawaii

b)     Florida

c)     Louisiana

d)     California 

 

 

2.        The name cappuccino comes from:

a)     The drink’s resemblance to the brown cowls worn by Capuchin monks

b)     The similitary in color to fur of Capuchin monkeys

c)     The Italian puccino, meaning ‘light brown one’

d)     The size of the cup in which it’s commonly served 

 


                               

3.        Coffee was the first food to be

a)     Shipped from Europe to the New World

b)     Freeze-dried

c)     Used in Aztec religious ceremonies

d)     Roasted and ground for drinking


 

4.        40% of the world’s coffee is produced by

a)     Africa

b)     Turkey

c)     Columbia and Brazil

d)     Southeast Asia 


 

 

5.        Kopi Luwak, the world’s most expensive coffee (up to $600 per pound) is:

a)     Processed during a full moon

b)     Brewed only with solid gold pots

c)     Made from coffee beans eaten and then excreted by a Sumatran wild cat

d)     Grown at a higher altitude than any other bean 

 

Answers: 

1. Answer (a) 

2. Answer (a)

3. Answer (b)

4. Answer (c)

5. Answer (c) 

 

Question Source: The Amazing Quiz Challenge (Reader’s Digest Association)

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A Blog Year in Review: Behind the Scenes of The Family of Brands Blog


It’s beyond me how quickly 2013 came and went. It seems like just yesterday I was wearing shorts and was able to run outside without piling on the layers, and breathing in the fresh lilacs in my yard…ahhh…

This past year has been an amazing array of sweets and treats, and special visitors. As the photographer and baker for many of our posts I have had the pure joy of taking it all in from behind the scenes – both by sampling and baking a spread of cookies for our cookie swap, and taking part in a coffee tasting with farmers from Colombia and truly being able to see the phrase “From Tree to Cup” come to life.

It’s hard for me to pick just one highlight of 2013, but here are five of my top posts from the year. I chose them not only for the fun I had making all the treats and photographing them, but for the inspiration I gained from seeing how our brewers, beverages and products can come to life in a new way! 

 

1:  Velvety French Vanilla Coffee Gelato. Creamy, Velvety, and delicious!

2: Infused Ice Cubes.  Genius really. Double the flavor and impact by freezing your favorite brew.

3: Barista Prima Caffe Rouge.  Who knew such an odd combination could be so perfectly paired.

4. Strawberry Basil Lemonade Granita. This had to be the most refreshing, quick and easy dessert.

5. Last but not least was Spooky Treats Part II.  Wowzer that cake is good.

 

I’m looking forward to what this New Year brings! I’m dreaming up new recipes and ideas, as well as challenging myself with some new years resolutions. I can’t wait to ring in 2014! Cheers!

 

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Two Festive Beverages for Cold Winter Nights

Double Spicy Eggnog Coffee & Caramel Gingerbread Cream Coffee Recipes

You know we love winter. There’s something quite welcoming about the added opportunities to nestle up by the fireplace, covered in a cozy blanket, with your hands wrapped around a steaming mug of coffee.  Especially if that coffee is decadently paired with thick eggnog, or drizzled with gooey caramel.  With that in mind, here are two coffee concoctions that should warm up your cold nights.  

Double Spicy Eggnog Coffee

Ingredients

Directions

Into a large mug, brew a K-Cup® or Vue® pack of Fair Trade Certified™ Spicy Eggnog coffee at the 6-oz setting.

Add lightly steamed or warmed eggnog to the mug.

Top with whipped cream and a dash of nutmeg.

 

Caramel Gingerbread Cream Coffee

Ingredients

Directions

Into a large mug, brew a K-Cup® or Vue® pack of Fair Trade Certified™ Gingerbread coffee at 4-oz setting.

Brew a K-Cup® or Vue® pack of Green Mountain Coffee® Caramel Vanilla Cream coffee into same mug at 4-oz setting.

Stir in 1 Tablespoon of caramel topping until dissolved and add half & half.

Top with whipped cream and a swirl of extra caramel topping for a festive touch.

 

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Spooky Treats For Halloween: Part II

Mini Dark Magic Bat Cakes with Mocha Peanut Butter Frosting, Drizzled with Ganache

We are back with more terrifyingly addictive treats! We are all about the indulgence of chocolate today, as we wrap up our "Spooky Treats" Edition.  I bring you: the Dark Magic® Dark Chocolate Cake, using Green Mountain Coffee® Dark Magic® coffee drizzled with a dark chocolate ganache!

Dark Magic Dark Chocolate Cake with Chocolate Ganache

Dark Magic® Dark Chocolate Cake with Chocolate Ganache

Dark Magic Chocolate Cake:

Ingredients
1 ¾ Cups All Purpose Flour

2 Cups Sugar

¾ Cup Dark Cocoa Powder

1 ½ teaspoons Baking Soda

1 ½ teaspoons Baking Powder

1 teaspoon Salt

2 Eggs

1 Cup Milk

½ Cup Vegetable Oil

2 teaspoons Vanilla

1 Cup Green Mountain Coffee® Dark Magic® coffee, hot

Directions

1. Preheat oven to 350. In a mixer, combine all the dry ingredients, including sugar. Add the eggs, milk, vegetable oil, vanilla. Slowly add the boiling hot coffee, keep mixing until well combined (batter will be thin!)

3. Divide batter between two greased 9” rounds. Smooth tops. Bake until toothpick comes out clean, 32-35 minutes. Cool completely (overnight is best) 

4. After cooled, trim away rounded tops of the cakes to make a flat surface (Set these aside for the Bat Cakes)

5. Drizzle each layer with Ganache, starting from the center and working your way out

Ganache:

Ingredients

8 ounces semisweet or bittersweet chocolate

1 Cup Heavy Cream

1/8 teaspoon coarse salt

Directions
1. Coarsely chop chocolate

2. Bring cream to just a boil over medium heat. Pour over chocolate and add salt. Let stand for 10 minutes (don’t stir!)

3. After 10 minutes, stir with a whisk until smooth and shiny

4. Make sure cakes are completely cool and then drizzle on top

Mini Dark Magic Bat Cakes with Mocha Peanut Butter Frosting, Drizzled with Ganache

To take it a step further, I used the extra cuttings from the cake and turned them into Mini Dark Magic® Bat Cakes with Mocha Peanut Butter Frosting drizzled with Chocolate Ganache.

Mini Dark Magic® Bat Cakes with Mocha Peanut Butter Frosting, Drizzled with Ganache

Dark Magic® Chocolate Cake

Ingredients

1 ¾ Cups All Purpose Flour

2 Cups Sugar

¾ Cup Dark Cocoa Powder

1 ½ teaspoons Baking Soda

1 ½ teaspoons Baking Powder

1 Teaspoon Salt

2 Eggs

1 Cup Milk

½ Cup Vegetable Oil

2 teaspoons Vanilla

1 Cup Green Mountain Coffee® Dark Magic® coffee, hot

Directions

1. Use the trimmed away tops from the Dark Magic Cake (Recipe above)

2. Use bat shaped cookie cutter for design

3. Frost with Mocha Peanut Butter frosting (Recipe Below)

4. Top with Chocolate Ganache

Mocha Chocolate Peanut Butter Frosting

Ingredients

8 oz Unsalted Butter softened

1 Cup Creamy Peanut Butter

2 Cups (approximately) Confectioners Sugar

4 Tablespoons Dark Chocolate Cocoa

2 Tablespoons Green Mountain Coffee® Dark Magic® coffee, brewed on an 8 oz setting in my Keurig® brewer

Directions

Combine peanut butter and butter together (I always do this by hand), adding the confectioners sugar slowly. When well blended, add the cocoa powder.  Finally, when it looks like the frosting is too thick, add the coffee – this makes it easy to spread.

 

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Spooky Treats For Halloween: Part I

Peanutbutter Buck-Eyeballs!

I have always loved baking. Something about creating a dish, savory or sweet, that brings together families, friends and strangers is incredibly satisfying, not to mention rewarding. I think I can say for certain, that no one hates a baked good and Halloween, in my opinion, is that time of year when we start the baking season! Treats of all kinds are consumed and given out freely on October 31st and I am always game to partake in the baking and consuming of an ungodly amount of sugar and chocolate (and in my kitchen it’s always paired with peanut butter). Many of my tried and true recipes call for coffee, and having a Keurig® brewer has changed the ease in which I can incorporate it.  No more “save that leftover coffee in the pot for me!” shouts from the shower down to my cohorts in the kitchen.  I can easily and breezily brew whatever amount of coffee, hot cocoa, or tea that my recipe calls for.  In the spirit of Halloween and using my brewer,

In a two-part series, I’ve put together some of my staple recipes that are dressed up in their spookiest costumes.

Buck-Eyeballs

Today's scarily tasty treat is my twist on the fan favorite Buckeye balls, irresistible peanut butter balls dipped in chocolate, only now they are creepy (but still irresistible) Buck Eyeballs. 

Buck-Eyeballs

Ingredients

9 oz (1 cup) Peanut butter
4 oz (8 tbsp) Butter, unsalted, soft
1 tsp Vanilla extract
12 oz (3 cups) Confectioners’ sugar, sifted (see Keys to Success)
1 lb (1 1/2 cups) Dark chocolate, melted, tempered

1 package candy eyes

Directions

  1.  Line two sheet pans with parchment paper.
  2. Cream together the peanut butter, butter, and vanilla extract in a mixer fitted with a paddle attachment on medium speed.
  3. Add the confectioners’ sugar slowly until the mixture forms a workable dough. Add up to 1/2 cup more sugar if necessary.
  4. Remove the mixture from the machine. Scoop out balls of the buckeye mixture.
  5. Chill the formed buckeyes for approximately 20 minutes.
  6. Impale each buckeye lightly with a toothpick to use as a handle for dipping in chocolate. Holding a buckeye by the toothpick, dip it in the tempered chocolate, leaving a 1/2-inch circle of the center uncoated on top. Place on a prepared sheet pan. Remove the toothpick and set the candy eyes on top. Allow the chocolate to set completely.
  7. Store at room temp, tightly sealed

 

Keys To Success: The consistency of the peanut butter center is the key to making buckeyes. Add confectioners’ sugar until the mixture will roll up between your hands to a uniform ball that holds its shape and does not crumble or feel too sticky in your hands. This will make it much easier to dip into the chocolate!

Stay tuned next week for another "Spooky Treats" Edition - don't BAT an eye because some more BOO-tastic chocolatey goodies are coming your way!

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Barista Beef Stew Recipe

 

We all know how much turkey we ate during Thanksgiving, and now, as we come upon Christmastime and other major holidays, we know we will indulge in  ham, pork, and, do we dare say again, even more turkey? And so, we’ve been trying to counter that poultry malaise with a slew of other dinner options. We have one more for the month: Barista Beef Stew!  A one pot meal, beef stew sticks to your ribs, fills you up, and warms you all over. No wonder cowboys make it on the trail.  Being who we are, we had to add a little of Barista Prima® Italian Roast coffee to the mix, which helps to bring out the flavor of the mushrooms and thyme. Cowboy, meet barista.

Barista Beef Stew

Serves 6

Ingredients

  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 lbs. boneless beef chuck, cut into 1-inch pieces
  • 3 Tablespoons olive oil, divided
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • ½ cup dry red wine
  • 1 Barista Prima Italian Roast K-Cup® or Vue® pack, brewed at 8-oz. setting
  • 1 14-oz. can beef broth
  • 12-oz. whole button or cremini mushrooms
  • 1 bay leaf
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 ½ cup frozen peas
  • 1/3 cup fresh parsley, minced

 

Directions

Heat large Dutch oven and add 1 Tablespoon oil. Cook beef in two batches, browning on all sides.  Transfer to bowl or plate.  Add remaining oil to Dutch oven along with onions, garlic, and thyme.

Cook, stirring, 5-minutes or until softened.  Add wine, coffee and broth, scrapping up brown bits on the bottom of the pan. Transfer the beef and accumulated juices back to the Dutch oven and add mushrooms and bay leaf.  Cover, reduce heat, and simmer 1-hour.

Add carrots and simmer, covered, 30-minutes or until beef is tender.  Stir in peas and parsley and cook for 5-minutes or until cooked through.  Season to taste with salt and pepper.

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Salted Caramel Coffee Recipe

 

There are few things more alluring than the perfect combination of sweet and salty.  A sugar rush with a saltine kick.  Pretzels and chocolate.  Peanuts and marshmallows.  Caramel and sea salt.   Ah, yes, the proverbial salted caramel.  The buttery, sticky confection ripe with scattered bursts of salt crystals.  Of course, the sticky-factor has been known to cause trouble for my pearly whites – hence the idea to incorporate all the flavors of salted caramel into a warm, indulgent coffee drink.  Sip on this beauty – heaped with whipped cream, of course – after a short rib dinner, and just...drift away.

Salted Caramel Coffee

Serves 1

Ingredients

 

Directions

In large mug, mix cocoa powder and caramel sauce until smooth.  Brew coffee into mug, add milk and stir to combine.  Top with whipped cream, a drizzle of caramel sauce, and a pinch of sea salt.  Indulge.

 

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Coffee Braised Short Ribs Recipe

 

The word you’re looking for is tender, my friends.  Succulent.  Juicy.  Melt-in-your-mouth, shut-the-front-door, where-have-you-been-all-my-life? tender.   At least, that’s what our tasting crew here on the blog came up with to describe these coffee braised short ribs.  Give this recipe a try with Coffee People® Black Tiger coffee for an extra stripe of earthy flavor. Bold Coffee. Bold Personality.  Bold (tender) ribs. Eat on.

Coffee Braised Short Ribs

Serves 6

Ingredients

  • 4 lbs. short ribs
  • Salt and freshly ground black pepper
  • 1 Tablespoon vegetable oil
  • 1 large yellow onion, thinly sliced
  • 2 carrots, peeled and finely chopped
  • 2 Tablespoons tomato paste
  • 1 cup red wine
  • 1 Extra Bold Coffee K-Cup® or Vue® pack, brewed at 8-oz. setting

Directions

Preheat oven to 325° F. Season short ribs with salt and pepper.  Heat Dutch oven large enough to hold all the ribs in one layer over medium-high heat.  Add oil; when warm, add ribs a few at a time and brown on all sides.  Transfer ribs to plate.

Remove all but 1 Tablespoon of rendered fat from the Dutch oven.  Add onions and carrots and cook for 5-minutes over medium-low heat, stirring occasionally. Add tomato paste and cook 1-minute, stirring.  Pour wine and coffee into the Dutch oven.  Cook over high heat, scrapping up brown bits on the bottom of the Dutch oven, for 1-minute.  Return ribs to the Dutch oven.  Note that ribs will not be completely covered with liquid.

Transfer Dutch oven to preheated over.  Cook until ribs are tender, for about 2 ½ hours.  Turn ribs over halfway through cooking time. Uncover and cook until ribs fall apart, about 30-minutes more. 

Strain sauce into heatproof measuring cup and skim off fat.  Serve ribs with sauce.

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Vegetarian Chipotle Black Bean Chili Recipe

Vegetarian Chipotle Black Bean Chili

Chilly temperatures call for spicy chili.  But not just any chili – a wham-bam, ka-pow style chili thanks to a special ingredient: coffee.  Oh, but not just any coffee: French Roast.  The mother of all coffees – the deepest, darkest, most intense roast out there.  French Roast brings a strong, smoky flavor to the party that enhances anything it touches, including spice.  And this chili has spice thanks to our good friends: chili powder and chipotle.   Throw together a pot of this chili and prepare for your football/track meet/lazy Sunday experience to be turned up to 11. 

Vegetarian Chipotle Black Bean Chili

Serves 4

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 red bell pepper, seeds and stem removed, chopped
  • 4 garlic cloves, minced
  • 2 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 28-oz can crushed tomatoes with added puree
  • 1 French Roast Coffee K-Cup® or Vue® pack, brewed at 8-oz setting
  • 1 chipotle chili in adobo, minced
  • 3 15-oz cans black beans, drained and rinsed
  • ½ teaspoon kosher salt
  • Grated Vermont cheddar cheese, sour cream, fresh chives to garnish, as desired

 

Vegetarian Chipotle Black Bean Chili

 

Directions

Heat oil in heavy large pot over medium-high heat.  Add onions and pepper and cook until tender and beginning to turn golden, about 8- to 10-minutes.

Add garlic, chili powder, and cumin.  Cook 1-minute.  Add tomatoes, coffee, and chipotle.  Bring to a simmer.  Reduce heat to low, cover and simmer for 30-minutes, stirring occasionally.

Add beans and salt.  Bring mixture to a boil over high heat.  Reduce heat to low and simmer, uncovered, until mixture thickens slightly, stirring often, about 30-minutes.  Season to taste with additional salt, if necessary.  Garnish with cheddar cheese, sour cream, and chives, if desired.

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