1 Cup Coffee Brewers

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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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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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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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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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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A Few Sweet Fall Treats and Tunes at the Train Station

Maple Bon Bon LatteSweet Pumpkin Surpreme

Have you see the first leaves changing for fall? There are a few on our Waterbury Vermont campus!  This inspiring season has brought out two new, tantalizing drinks in the Green Mountain Coffee® Train Station.

We have the Sweet Pumpkin Supreme: our very own Pumpkin Spice coffee complemented with sweet caramel syrup and a splash of warm steamed cream. It’s a treat to warm you up and sweeten your day as the autumn temperatures brighten up the mountain sides around us.

We're also crafting the Maple Bon Bon Latte: espresso, steamed chocolate milk, and a shot of real Vermont maple syrup. The espresso is sweetened up by the maple syrup and the chocolate milk leaves a smooth aftertaste.  This is a favorite served hot or iced!

With a cup of coffee to keep us going, we have our final few weeks of Music on the Porch up ahead this month. For the last three weeks we will be giving away four raffle prizes every Sunday: a Vue® brewer, a Classic Keurig® brewer, a bag or box of coffee, and one free drink at the Train Station. Drawings are held at the end of every Music on the Porch event. Music plays from 1 p.m. to 3 p.m. ET on Sundays. All raffle proceeds support Food4Farmers.

August 16th we have the Growlers, a well-known local group, playing blues, country and rock and roll for us. August 25th Jim Charonko will be playing folk, rock and familiar oldies. Our grand finale musician will be Seth Yacovone on September 1st playing his original blues tunes.

Make sure you have a chance to stop in this month! Try a new coffee, settle in and listen to some great local music!

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10 Ways to Renew Your Brew

If you’ve got a Keurig® K-Cup® or Vue® brewer, there are lots of options for trying something new to “Renew Your Brew.” Things like flavored coffees – Limited Edition Island Coconut comes to mind – and Brew Over Ice flavors like lemonade, iced coffee, and iced tea. (You did know that every Keurig® brewer can make iced beverages, right?)

The point is, single-serve packs are a really convenient way to enjoy a great cup of coffee any time of day. But being able to use your brewer to make iced coffee, iced tea, lemonade and other fruit drinks is a little like discovering that your washing machine can also fold and do ironing. Sigh…if only.

So in case you need a little more motivation, here are 10 Ways to Renew Your Brew that you may see floating around as you travel through cyberspace in the next few weeks. And if you do try something new – beverage related or not – please leave a comment; we’d love to hear about it.

10 Ways to Renew Your Brew

1. Start chillin’ with your Keurig® brewer. Enjoy iced coffee, iced tea, and more.

2. Raise a mug to Mom. Order a special Mother’s Day Brewer Bundle to make her morning easy.

3. Think outside the bean. Try Brew Over Ice lemonade by Green Mountain Naturals® and other fruit brews.

4. Stockpile your favorite flavors with 15% off storewide, now through May 7. Just use keycode RENEWBREW at check-out.

5. Give a gift of good taste to someone special (see #4 regarding storewide sale).

6. Take a sip to paradise with Green Mountain Coffee® Island Coconut® seasonal coffee.

7. Get a special delivery. Café Express® members enjoy regular automatic delivery of their favorite items AND save 15% on every order.

8. Get a newer brewer. Check out the Keurig® Vue® V500.

9. Make time for tea with Bigelow and Celestial Seasonings K-Cup® and Vue® packs.

10. Try something new to you. Fair Trade Certified™ selections, Tully’s Hawaiian Blend, and more!

You know where to find all these great options, but here’s a shortcut to get you started: www.GreenMountainCoffee.com

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Coconut Vanilla Cream Coffee Recipe for Mom

Coconut Vanilla Cream Coffee Recipe from Green Mountain Coffee

Breakfast in bed is the quintessential way to kick-off a quality Mother’s Day.  Mom gets to lounge, kids get creative in the kitchen, and dad gets to coordinate to make it all happen (and clean it all up)!  To simplify the process but still give mom that special, “For me?” moment, how about brewing her up a little something sweet and tropical in your Keurig® brewer?

Coconut Vanilla Cream

Ingredients

- Green Mountain Coffee® Island Coconut® K-Cup® pack, Vue® pack, or bagged coffee

- 1 tablespoon of brown sugar

- ½ - 1 teaspoon of pure vanilla extract

- 2 teaspoons of heavy cream or whipped cream

Directions

- Add 1 tablespoon of brown sugar into a large mug

- Brew or pour 6-8 ounces of Green Mountain Coffee® Island Coconut® into the mug

- Add ½ - 1 teaspoon of pure vanilla extract to taste

- Stir

- Pour 2 teaspoons of heavy cream over the backside of a spoon into the mug creating a layered effect or top with whipped cream

Tip from the Brew Team

- Don’t stir again after adding the heavy cream or whipped cream. Sip the coffee through the cream and transport your senses!

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Mother's Day Gift Guide

Mother's Day Gift Guide

Mother’s Day isn’t too far away, so make sure it’s time to make sure you get her the perfect gift. Struggling for some ideas? We wanted to make things easier for you this year with a gift guide of things to buy mom on her special day to go with that Keurig® brewer you got her last year.

1. When you were younger, you probably got one of those “#1 MOM” coffee mugs. You can still let your mom know she is #1 with a beautiful mug like, the Guatemalan Teal Mug. A lot of care went into making these hand painted Guatemalan mugs, and she'll know it, too.

2. You can’t always be there for her to help tidy up the house, but the Black and Silver K-Cup® Pack Storage Tower  will help her organizing the kitchen and keep things neat.

3. To make her day extra special, buy her some of her favorite Keurig® brewed beverages, like some Café Escapes® if your mom needs some “me time”, or maybe some Barista Prima® coffee for mothers who want to transport themselves to a European coffee house for the afternoon!

We have a lot more ideas on our website, in case your mom is more of a maple syrup or biscotti lover. No matter what you end up getting mom for Mother’s Day, make sure you give her all of the love and appreciation she deserves.

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Green Mountain Coffee Nantucket Blend is Now Fair Trade Certified

We're committed to creating a higher quality of life for our coffee communities all over the world, and a better cup of coffee for you. That's why we're excited to announce that one of our best-selling and most loved coffees, Green Mountain Coffee® Nantucket Blend®, is now one hundred percent Fair Trade Certified™!

That’s right. One hundred percent fair trade!

This means approximately five million pounds of our coffee will switch to being fair trade this fiscal year alone!  That's almost $1 million in fair trade social premiums that go back to the farmers each year.  Named the world’s largest purchaser of Fair Trade coffees in 2010 and 2011, this is just another step in toward our commitment to support fair trade - and other opportunity to share the great quality and familiar tastes that a conversion of such a beloved coffee can do for fans!

Take part in our quest to do good and pop in a Fair Trade Nantucket Blend K-Cup® in your Keurig® brewer.  Brew a Better Day™!

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Italian Peppermint Mocha Coffee Recipe

Italian Peppermine Mocha by Green Mountain Coffee; Photo credit Green Mountain Coffee

Have a passion for coffee? Crazy for chocolate? Have a minty swish in your step as you imagine yourself on a piazza in Italy?  Then our resident K-Cup® mixologist in has a recipe for you:

Italian Peppermint Mocha

Ingredients

 

Directions

Brew 6-8 ounces (make it Strong brew on your Vue® brewer if you're in for a tres forte mocha) of Barista Prima® Italian Roast into a large mug

Add peppermint extract

Add 2 tablespoons of chocolate syrup

Add Half & Half, gently stir

Top with whipped cream

Drizzle chocolate syrup and sprinkle crushed peppermint candies on top

Enjoy!

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Announcing Our Fall Catalog

For those of us in New England, the fall season conjures up images of brilliant fall foliage, apple picking, pumpkins, and a hint of chill in the air.  With the onset of this glorious season comes another highlight to fans of the Green Mountain Coffee® Family of Brands: our fall catalog! The fall edition of our catalog is jam-packed with a large assortment of coffees, teas, and beverages, as well as a variety of food, mugs, and gift baskets to help get you started with your holiday shopping.

A few highlights, for your reading pleasure: 

1. Our catalog opens with a Hot Apple Cider from Green Mountain Naturals®. Nothing says fall quite like a cup of hot apple cider—now available in both K-Cup® and Vue® packs.

2. Wellness Brewed™ Beverages:  A new collection of K-Cup® packs, created with your wellness in mind.  Included in this collection are two new coffees, two new teas, and Vitamin Burst™ fruit-brewed beverages.

3. The Gift of Discovery:  We are bringing you a few handicrafts from artisans that live and work in some of the world’s finest coffee-growing regions.

4. Vue® Brewer, the next generation Keurig® brewer!

5. Accessorize your Keurig® Experience:  Featuring a full range of storage solutions for K-Cup® packs.

6. Lot and lots of gifts: The catalog closes with six pages of ideas for just about everyone on your list.  No excuses this year - the perfect present awaits!

For those of you who may not have received a catalog in the mail, it’s not too late to get your hands on one!  It is available to you in a digital format that you can read online. Or, if you’d like to receive a print copy, please fill out the catalog request form.

Happy shopping!

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Green Mountain Coffee Brew Over Ice Hazelnut & Cream Ice Pops Recipe

They're here: the dog days of summer. If you're like me, you're craving fall (and Fair Trade Pumpkin Spice K-Cup® packs) like crazy. But we're not quite there. These last few weeks of summer's warmth and late sunsets are just the time to savor Green Mountain Coffee's Brew Over Ice flavors.

Around our house, we adore all the Brew Over Ice choices, from Nantucket Blend Iced Coffee to Strawberry Pomegranate Vitamin Burst™, but we decided to harness the inherent dessert qualities of Brew Over Ice Hazelnut coffee to make one last summery treat - Brew Over Ice Hazelnut and Cream Ice Pops! Just a few simple ingredients and one press of your Keurig® brewer's button will have you on the way to an indulgent sweet treat that's easy too. We love this novel approach to "iced" coffee. I can see making many more ice pops this way with all the Brew Over Ice flavors! I used my Zoku Pop Maker to create these ice pops, but you can use any ice pop mold you like. It'll just take longer to freeze each layer.

 

 

Green Mountain Coffee® Brew Over Ice Hazelnut & Cream Ice Pops

makes 4 ice pops

Ingredients

6 oz Green Mountain Coffee® Brew Over Ice Hazelnut coffee

3 tablespoons granulated sugar

6 oz Coffee-Mate Natural Bliss Vanilla Creamer

Directions

Brew one 6 oz cup of Green Mountain Coffee® Brew Over Ice Hazelnut coffee in your Keurig® brewer. Pour the cup into a small saucepan and add sugar.

Stir the coffee-sugar mixture frequently over medium heat until the sugar has dissolved completely. Pour the coffee back into a ceramic mug and place it in the refrigerator. Allow the coffee to cool completely before you make the ice pops. When the coffee is cool, use a measuring cup or funnel to pour coffee into each pop mold about 1/3 of the way up.

Place in the freezer and allow to freeze completely before starting the next layer.

When the first layer is frozen, repeat this step with Coffee-Mate Natural Bliss creamer, pouring it on top of the first layer, another 1/3 of the way up the pop mold. Place back in the freezer and allow to freeze completely.

Once the second layer is frozen, finish with another coffee layer.

If you'd rather have ice pops in a hurry, and don't care about the striped look, simply mix the coffee and creamer together and freeze all at once.

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5th Annual Music On The Porch Series

The weather is warming up in Vermont and our porch is lined with tables for our guests. Now, all we need is the music. Beginning this Sunday, May 27th, we kick off our 5th annual Music on the Porch series at the Green Mountain Coffee®Visitor Center & Café located in Waterbury’s historic train station. Join us every Sunday through September 2nd from 1-3 p.m. on our porch. Sit down and relax, watch the train go by, and enjoy a cup of iced coffee or another specialty drink. Each week we will raffle off a new Vue™ brewer and all proceeds collected will benefit Food 4 Farmers, a non-profit whose mission is to facilitate the implementation of sustainable food security programs in coffee-growing communities. We are very excited to support a cause that is addressing a serious issue in coffee-growing communities. Please visit food4farmers.org for more information.

Rain or shine, we hope to see you Sundays on our covered porch!

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Fair Trade Island Coconut Cookie Recipe

I don't know about the rest of you, but sometimes there's nothing better with a hot cup of coffee than a cookie. A really great cookie, where every bite offers a surprise. A crispy outer texture and a chewy middle are also must-haves. This is what I wanted when I started thinking about today's recipe featuring Green Mountain Coffee®Fair Trade Island Coconut® Coffee. Island Coconut is one of my favorite Green Mountain Coffee seasonal flavors, second only to Fair Trade Pumpkin Spice (which, from me, love springs eternal). I dare say Island Coconut is my husband's favorite Green Mountain flavor, period. I was inspired to create a cookie that you would love, but also that he would adore, given it's his favorite flavor.

Fair Trade Island Coconut Cookies by Bluebonnets & Brownies

 

I gathered as many coconutty mix-ins as I could, and even went so far as to separate the Almond Joy Pieces - think M&Ms with toasted coconut and almond inside - by color, only adding the brown and cream colored candies. (There may have been discussion of my OCD behaviors as I separated out the blue candies from the brown and cream.) You coconut lovers are going to really enjoy that Fair Trade Island Coconut Coffee makes an appearance in both the cookies and a yummy glaze for the top. Don't skip the glaze! It's so easy to make, and really adds something special to your afternoon coffee break.

As you read the recipe, you'll notice that I say to refrigerate the cookie dough for at least 20 minutes. This is a recommendation I would make to you for any cookie dough, not just my recipe. Cookie dough bakes and tastes better if it is allowed to get cold again before baking. That's why those store-bought ready-made doughs taste so darn good and look so uniform when baking. Refrigerating your homemade cookie dough will get you the same delicious results. Let's just say if you place a plate of these next to the office Keurig®brewer, you're going to be everyone's favorite co-worker. I hope you love them as much as we did!

 

Fair Trade Island Coconut Cookies by Bluebonnets & Brownies

Island Coconut Cookies

makes approximately 32 large cookies

Ingredients

For the Cookies

4 cups all purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
1 cup quick cooking oats
1 1/2 cups of butter, melted (3 sticks)
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup Fair Trade Island Coconut coffee
2 large eggs
1 cup Almond Joy Pieces
1 cup toasted angel flake coconut
1 cup cocoa dusted almonds, chopped

For the Glaze
1/4 cup Green Mountain Coffee Fair Trade Island Coconut coffee
3 tablespoons cream cheese
1 1/2 cups powdered sugar

Directions

For the Cookies

Preheat the oven to 350F.

Brew a cup of Green Mountain Fair Trade Island Coconut Coffee. Use the smallest setting your Keurig allows. I used my 4 oz setting. Allow the coffee to come to room temperature, placing in the refrigerator if necessary to speed up the process.

In a medium bowl, combine flour, kosher salt, baking soda and quick cooking oats. Use a whisk to combine the ingredients evenly and aerate the flour. Set aside.

When the oven is heated, place the angel flake coconut on a parchment lined baking sheet in an even layer and place in the oven. Bake for 7-12 minutes, checking often in the last 5 minutes of cooking. The coconut should toast to a spotty golden brown. Don't expect all of the coconut to change color.

Remove from the oven immediately if you see any pieces start to get dark brown. Turn the oven off again once toasted.

In the bowl of a food processor, place the cup of cocoa dusted almonds. Pulse repeatedly until the almonds are fairly small chunks.

In a medium bowl, combine the cooled coconut, cocoa dusted almond pieces and Almond Joy pieces. Mix by hand until evenly distributed, then set aside.

Melt the sticks of butter in a microwave safe bowl, then allow them to cool slightly. In the bowl of a stand mixer or a large mixing bowl, combine melted butter, both sugars, vanilla, and coffee. Mix on low until combined, then add the two eggs. Mix on medium speed for 3-4 minutes, until the mixture is light and fluffy.

Add flour mixture in increments, mixing on low after each addition. Scrape down the sides of the bowl before you add more flour each time. When flour mix is completely incorporated, add the toasted coconut mixture and mix on low or by hand until the mix-ins are well distributed.

Place the entire bowl of dough in the refrigerator for at least 20 minutes, though half an hour is better.

Preheat the oven to 375F.

Using a large cookie scoop, scoop 9 cookies at a time onto a parchment lined baking tray. Place the dough back in the refrigerator after you dish out each set of 9.

Bake for roughly 17 minutes, until the cookies are golden brown. Allow them to cool for a moment on the tray, then remove to a cooling rack and allow to cool completely before glazing.

 

For the Glaze

In the bowl of a mixer or small mixing bowl, combine coffee, powdered sugar, and cream cheese. Mix on medium high until the cream cheese has completely mixed in and the glaze becomes fairly thick. Add more powdered sugar if you would like the glaze to be thicker.

When the cookies are completely cool, spread them out on paper towel. Place the glaze in a frosting bag or ziptop bag. Seal the bag by twisting to remove all the air, pushing all the glaze into one sealed corner of the bag for piping. Cut a very small tip off the corner of the bag, then pipe glaze onto the cookies in any pattern you like (I did a criss-cross zig-zag). Allow the glaze to set for at least an hour, then place the cookies in an airtight container and store in the refrigerator for freshness. Serve alongside strong cups of Green Mountain Coffee Fair Trade Island Coconut coffee!

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Top 5 ways to spend the money you save with Café Express

I’ve always believed that a penny saved is a penny earned. But, if you’re like me, you know the only reason people save money is so they can eventually spend it. The money that Café Express® members save yearly on their favorite Vue™ Pack and K-Cup® coffees, bagged coffee, Keurig® Single Cup Brewers  and coffee accessories allows them to buy the things they really want in life.  Here’s a list of our top 5 ways some of our members want to spend the money saved with the Café Express® Savings Club.

5. A Trip to the Spa

Everybody deserves to be pampered once in a while. The spa is a great way to rejuvenate your body and mind for a relatively low price.

4. Ski Lift Tickets

We may be biased living here in Vermont but we think the best way to enjoy the fruits of our labor is to go skiing down a snow covered slope at top speed. If winter is your season too, then this may be the perfect way to spend your Café Express savings.  And then enjoy a piping hot cup of Double Black Diamond® in the lodge.

3. Outdoor Gear

It’s time to do away with your thirty year old (AKA stinky) outdoor recreation gear and get new stuff. New gear will help keep you on your game in the great outdoors while enjoying Mother Nature in style.

2. Theme Park Tickets

Nothing brings back childhood memories more than screaming like a little girl on your local park’s roller coaster. For the non-thrill seekers there is always the Ferris wheel and plenty of fried dough. Theme parks are always a great way to put some excitement in your summer.

1. The New Keurig® Vue™ Brewer

The Keurig Vue Brewing System gives all Keurig® fanatics more beverage and brewing options than ever before. I personally love the new Café Beverages like Vanilla Latte and Sweetened Cappuccino. This new brewer will be on the top of everyone’s list!

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Dry Socks, Full Belly, Fresh Coffee

It is difficult for those of us who have not served to understand what that act means. The Vincent Jones - 1945 Camp Lucky Strike Franceexperience is non-transferrable – something we can read about, hear stories, watch the news on, but only those who have been there can know.

Until recently, after his passing, I did not know how much being a Veteran meant to my 91-year-old Great Uncle Vinnie. He served in the U.S. Army Infantry 89th Division under General Patton. He fought in the Battle of the Bulge and was also part of the first wave of infantry men to liberate Dauchen, the first concentration camp to be entered by the Allied Forces. Until days before his passing, he served as Secretary and Treasurer of his local American Legion.

He was a jovial man – always laughing, dancing and loving life. If you really knew him though you knew he carried the memories of his service with him always – though he didn’t show the shock and trauma he had experienced outwardly. He appreciated the comforts of home – dry socks, a full belly, and a hot cup of coffee (he never refused a meal, even if he had just eaten, or a cup of freshly brewed coffee).

Knowing this about him and his time in the service, I’m proud to know our coffee and brewers areTroops at Holy Joe's Green Mountain Coffee Station providing that comfort to many of our service women and men.

While abroad, soldiers stationed in Iraq and Afghanistan can visit one of Holy Joe’s Cafes to sip fresh Green Mountain Coffee and relax with their fellow servicemen. So far, we’ve sent over 13,500 lbs of bagged coffee and over 9 million K-Cup Portion Packs.

And at their deployment and arrival home we work with Pease Greeters at the PortsmouthPease Greeters at Troop Deployment 10-26-11International Airport at Pease, NH to provide a warm farewell and welcome home. We provide coffee (around 1,000 cups per month!) and Keurig Single-Cup Brewers so that great coffee, freshly brewed is available to the troops as they pass through the airport. Food, gifts and ceremony are all part of the Pease Greeters send-offs and welcome-backs.

For those of you who have served, we thank you for your sacrifice both during and after your service. We wish all of you the comforts of home on this Veteran’s Day – warm socks, a full belly and certainly great coffee!

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Brewing a Better BBQ with Coffee and Tea Recipes

Last weekend, a team of Green Mountain Coffee and Brew Over Ice foodies rolled into Washington, D.C. fueled with the idea that coffee, tea, and BBQ would make for a winning combination at the Safeway Barbeque Battle.  After three days of late nights, early mornings, and more coffee around the brewer than we can count, the results are in:

 

Flatlander BBQ’s Celestial Seasoning Sweet Southern Tea Perfect Iced Tea-rubbed and Brew Over Ice Nantucket Iced coffee sauce-smothered pork ribs took 3rd place in the Barbeque Battle!  These caffeinated ribs garnered our team a pig-topped trophy and $500, which will be donated to the Boys & Girls Club of Washington, D.C., the marquee charity of the event.  To top it all off, it turns out we placed 9th out of 41 teams, competing among some of the top teams in the country. “Wow,” would be an understatement.

 

 

Wanting to spread BBQ coffee revelations around and to thank you all for cheering us on, it’s time to share our recipes in time for everyone to enjoy them during the Fourth of July.  Look below to learn how to make our Coffee-Rubbed Brisket, Half-and-Half Chicken, Nantucket Blend-Rubbed Pork Shoulder and award-winning Sweet Tea Ribs.  Not to mention our Jalapeño Coffee Barbecue and Tricky Barbeque Saucel!  Read the recipes below:

 

 

Coffee-Rubbed Brisket


RUB:
2 Tablespoons Green Mountain Coffee Fair Trade Organic Sumatran Reserve OR Nantucket Blend K-Cup® Portion Packs

2 Tablespoons paprika

2 Tablespoons light brown sugar (Fair Trade Certified™)

2 Tablespoons coarse salt

4 Tablespoons ground black pepper

1 Tablespoon ground ancho chili powder

1 Tablespoon finely grated lemon zest

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Trim a full packer brisket of most exterior fat and silverskin, or you can use just the brisket flat

Coat the brisket with a thin layer of yellow mustard and then coat with coffee rub, rubbing it into the meat.  Wrap in plastic wrap or place in a large resalable plastic bag and refrigerate overnight.

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the brisket, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour. Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 4 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return brisket to the grill away from the heat. Cover the grill; continue cooking. Continue mopping the brisket if it looks dry. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely browned and blackened in spots or very well-done (about 190 degrees on an instant read thermometer in the thickest part of the brisket), 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Trim any excess fat; slice brisket across the grain. Serve with barbecue sauce.

 

Sweet Tea Ribs

 

RUB:

4 Celestial Seasonings Southern Style Sweet Tea Brew Over Ice K-Cup® Portion Packs

1 Tablespoons paprika

1/2 Tablespoon kosher salt

1 teaspoon Tiny Spice Company Citrus Pepper OR substitute 1 teaspoon black pepper

Peel the foil off the portion packs, empty into a spice or coffee grinder, and grind until powdery.  Mix with the paprika, salt and pepper.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Pat ribs dry and trim the membrane from the underside.

Coat ribs with a thin layer of yellow mustard and then rub the tea mixture into the ribs

Wrap in plastic wrap or place in a large resalable plastic bag and let marinate for at least 4 hours.

Rest the meat at room temperature before grilling, about 30 minutes. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the ribs, bone side down, on the grill away from the heat; cover the grill. Baste or spray the ribs with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 3 hours of cooking, wrap the ribs in aluminum foil and return ribs to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until the ribs are flexible when you try to pick them up using tongs or oven mitts, 5 to 6 hours total.  They should not be falling off the bone, but tender and flexible.

Remove the ribs from the heat; let rest 20 minutes. Place on grill directly above coals and baste generously on both sides with sauce, turning frequently to prevent burning.  Remove from grill and cut into portions.

 

Chicken Rub

2 Celestial Seasonings Half & Half Brew Over Ice K-Cup® Portion Packs

4 Tablespoons Mrs. Dash Salt-Free Seasoning

1 Tablespoon paprika

1 Tablespoon kosher salt

Empty the portion packs into a coffee or spice grinder and grind until powdery.  Mix with other ingredients.

TECHNIQUE:

Use the rub on your favorite cut of chicken or a whole chicken: if using a cut with skin, be sure to get under the skin.

Barbecue or grill chicken as you normally would.

 

 

 

 

 

 

 

 

 

Nantucket Blend-Rubbed Pork Shoulder

RUB:

1 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs

3 Tablespoons light brown sugar (Fair Trade Certified™)

1 Tablespoon Tiny Spice Company Citrus Pepper (or substitute black pepper)

½ teaspoon anise seed

1 Tablespoon kosher salt

1/2 teaspoon anise seed

1/2 teaspoon cinnamon

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

1/4 cup apple cider vinegar

4 Tablespoons Worcestershire sauce

TECHNIQUE:

Trim a pork shoulder (Boston Butt) of  most visible fat and silverskin.

Rub with a thin layer of yellow mustard and then cover with coffee rub

Wrap in plastic wrap or place in a large plastic bag and let marinate overnight

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the pork shoulder, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.
After 4 hours of cooking, put the pork shoulder in an aluminum foil pan, add ½ cup apple juice and cover tightly with aluminum foil; return shoulder to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely the internal temperature reaches 190 degrees on an instant read thermometer, 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Using heat-proof gloves or forks, pull pork apart in foil pan, using the jus in pan to moisten and flavor the meat.  Remove any connective tissue or fat that didn’t cook out.  Serve with your favorite barbecue sauce.

 

Tricky Barbecue Sauce

 

2 Tablespoons grainy Dijon mustard (we use Fox Meadow Farm 3-Peppercorn Dijon from Vermont)

2 Tablespoons yellow mustard (we use Fox Meadow Farm Vermont Maple Mustard)

1 cup cider vinegar

¼ cup low sodium soy sauce

¼ cup regular soy sauce

2 cups ketchup

2 cups honey (Champlain Valley Apiaries Honey)

1 Nantucket Brew Over Ice K-Cup® Portion Pack brewed on 6-oz setting without ice

3 Tablespoons Worcestershire sauce

1 Tablespoon paprika

1 Tablespoon + 1 teaspoon maple sugar OR 2 tablespoons + 2 teaspoons maple syrup

½ teaspoon garlic powder

½ teaspoon Chinese five spice powder

¼ teaspoon ancho chili powder

Combine all ingredients in a medium sauce pan and bring to a light boil.  Boil while continuously stirring for about 15 minutes, or until thickened.

 

 

 

Jalapeno-Coffee Barbecue Sauce

2 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs brewed on 4oz setting

1 cup ketchup

¼ cup molasses

2 Tablespoons orange juice

2 Tablespoons cider vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 jalapeno peppers, pierced all over with a fork

3 shots hot sauce

In a medium saucepan, combine all ingredients except hot sauce.  Cook, stirring frequently, over low heat until slightly thickened, 10 to 15 minutes

Remove from heat and let cool.  Discard peppers and season with hot sauce to taste.

 

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