Vanilla Nut Coffee

Maple Goodness

 

I think March is my honest to goodness favorite month of the whole year. There’s something so hopeful about the sunshine, the ever-warming days, as well as the noticeably lighter nights.  Even in the midst of this record breaking cold, I’m still on the upswing and basking in the bounty that Vermont has to offer this time of year.  Last weekend, my family and I went to a Maple Open House – this is a somewhat new tradition for us (since we no longer boil our own sap) to visit with farmers and hobby maple sugar producers who open up their sugar houses for visitors to pour in, sample just boiled syrup, and purchase a gallon or two hot off the press.  I bought a pint from our friends the McBride’s in Westford and decided to get to work on using it in some recipes.  Of course, I had it on my Sunday morning waffles, but I decided to take a stab at incorporating it into granola.  So here’s my take and feel free to substitute in whatever nuts or dried fruits you have on hand. After making it, I realized that it would be better to wait to add the raisins after baking. It would also be really good with dried apricots.  Enjoy this over yogurt and paired with your morning cup of coffee! Mine is always Green Mountain Coffee® Mocha Nut Fudge brewed in my Keurig® brewer

 

 

Ingredients:

3 Cups old-fashioned oats

¼ Cup chopped pecans

¼ Cup chopped almonds

¼ Sesame seeds

¼ Teaspoon coarse sea salt

5 Tablespoons Vermont Maple Syrup

4 Teaspoons vegetable oil

½ Teaspoon vanilla

½ Cup raisins

 

Directions:

Preheat oven to 325 degrees. In a large bowl combine all ingredients, minus the raisins.  Spread on a rimmed baking sheet with lined with parchment paper. Bake until golden brown, about 27 minutes, but watch it carefully. About ½ way through baking, rotate the sheet. Once cool, toss in raisins.  Serve over yogurt, fromage blanc or eat plain and enjoy!

 

 

 

 

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Mother’s Day Breakfast Recipe: Tully’s Coffee Cake

Tully’s Coffee Cake Recipe for Mother's Day

You have the coffee to make mom feel extra special on Mother’s Day morning, but what to serve with it?  We have a slew of favorite recipes from Amber to wow your mom (her Wild Mountain Blueberry™ pound cake comes to mind), but how about a salute to mom's favorite full-bodied, artisanal flavor with a tender slice of coffee cake from our Vermont kitchen? 

Tully’s® Coffee Cake

Ingredients

Streusel:

- ¾ cup sugar

- 1 teaspoon cinnamon

- ¾ cup walnuts or pecans

Cake:

- 3 ⅓ cups all-purpose flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1 ½ teaspoons salt

- 2 teaspoons pure vanilla extract

- 6 ounces Tully’s® Italian Roast, cold

- ¾ cup sour cream

- 12 tablespoons (1 ½ sticks) unsalted butter, softened

- 1 ¾ cups sugar

- 3 large eggs

Glaze:

- 2 ounces Tully’s® Italian Roast, cold

- 2 ½ cups powdered sugar, sifted

Directions

- Brew 8 ounces Tully’s® Italian Roast (available in bags, K-Cup® and Vue® packs). Place in refrigerator to cool for at least 2 hours prior to using.

- Preheat oven to 350° F.

- Butter and flour either a Bundt pan or a 13x9 inch baking pan. Set aside.

Prepare streusel. Finely chop nuts, and then combine with sugar and cinnamon. Set aside for later use.

- Prepare dry ingredients of cake. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Mix well. Set aside.

- In a separate bowl prepare, combine 6 ounces cold Tully’s® Italian Roast, vanilla, and sour cream. Whisk. Set aside.

- In a separate bowl, beat together the softened butter and 1 ¾ cups sugar until fluffy and light. If using a standing mixer, beat on medium for about 5 minutes. If using a hand mixer, beat on medium for about 10 minutes. Then, mix in 1 egg at a time on the low setting.

- Combine the coffee, vanilla, and sour cream mixture (previously set aside) with the butter, sugar, and egg mixture.

- Combine wet and dry ingredients in the following manner, stirring after each step. Combine ⅓ of dry mix with ½ wet mix and stir. Add ⅓ dry mix and remaining wet mix and stir. Add the remaining dry mix and stir. Scrape down the sides of the bowl to ensure the batter is well mixed.

- Pour half of the batter into your baking pan. Add all of the streusel mixture, spread in an even layer. Top with remaining batter.

- Bake at 350° for about 60 - 70 minutes, until golden brown and the cake begins to pull away from sides of pan, and a knife or skewer, once inserted, comes out cleanly.

- Transfer cake to a wire rack to cool for about 10 minutes. Then, if using a Bundt pan, invert cake onto rack or a serving plate; carefully remove pan (gently slide a knife around the side of the pan if necessary to loosen cake) and let cake cool completely.

- For glaze, mix sifted powdered sugar with remaining 2 ounces of cold Tully’s® Italian Roast until smooth. Drizzle over cooled cake.

- Let glaze harden for a few minutes, and then serve (with even more Tully’s® Italian Roast paired with it).

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Are you a K-Cup Mixologist?

You know we love to get creative with our coffee. In fact, you know that we know that you love to get creative with your coffee, too. Some days you just feel inspired to mix it up – maybe add a little cinnamon to your Nantucket Blend®, throw a dash of whipped cream in your French Vanilla, or maybe even scoop a little pistachio ice cream into your French Roast. And then there are days that you take a look at your Keurig® brewer and think, “Caramel Vanilla Cream would make a great mocha…” Fast as a flash you’ve brewed a Caramel Vanilla Cream and then a Café Escapes® Dark Chocolate Hot Cocoa into your favorite mug – and with that you’ve just become a K-Cup® mixologist.

Are you a K-Cup® Mixologist?

Here are a few favorite combinations from our team to get your mind perking on the mixing possibilities:

What coffees do you mix for your perfect cup?

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With Love: Gaga's Chocolate Mayonnaise Cake

Today is about sharing love.  It's about saying, "I love you," to those you do.  It's about paying love forward by holding a door open for someone you don't even know.  It's about passing on your love of a family member in a cherished memory - or recipe, in this case.

Other than being one of our most devoted Pumpkin Spice fans, foodie Amber of Bluebonnets & Brownies fame has an arsenal of fantastic, easy, and heartwarming recipes on her blog - and she's graciously shared a personal - and delicious - one with us today.  So, in the spirit of Valentine's Day and sharing love with the masses, we're pleased to give the stage to Amber and her grandfather's Chocolate Mayonnaise Cake:

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Gaga's Chocolate Mayonnaise Cake from Bluebonnets and Brownies

It's pretty safe to say that my grandfather, affectionately known as Gaga, was a huge coffee fan. When I was little, he would make us both some toast and cut it into strips. And then we'd both dip our toast into his milky coffee. The man never met a cinnamon roll he didn't love (with coffee, of course), and his favorite cake in the entire world is this chocolate mayonnaise cake.

I know what you're thinking - mayo and coffee in cake? It's actually one of the easiest recipes in the world because you don't have to worry if you've got eggs or oil on hand, and the end result is some of the most moist, flavorful chocolate cake you'll ever taste.

I never could understand why I had an aversion to chocolate cake from bakeries. I mean, we live not far from New York City, where some of the greatest diners and bakeries in the world are. But every chocolate cake I tried just fell flat with me. Then I asked my grandmother for Gaga's famous cake recipe.

As the plump little cupcakes came out of the oven, and that warm, rich, velvety flavor floated my way, I understood. This is chocolate cake. You see, without the mayonnaise and coffee to enrich and enhance the chocolate, cake just isn't as good.

Which coffee you use can affect your end result, too. I've made this cake with several Green Mountain Coffee varieties, from Fair Trade Rainforest Nut® to Fair Trade Espresso Blend, and even Nantucket Blend. Each lends its unique notes to the finished product. Rainforest Nut actually adds its own chocolatey notes, while the Espresso Blend is strong enough to give the cake a mocha flair. Blueberry or even French Toast would be excellent, too.

 

Chocolate Mayonnaise Cake

2 cups all purpose flour (for cupcakes, add 2 extra tablespoons of flour)
1 cup sugar
6 tablespoons cocoa powder – use a good quality like Scharffen Berger (for cupcakes, add 1 more scant tablespoon of cocoa powder)
1/4 teaspoon salt
2 teaspoons baking soda
1 cup mayonnaise – no substitutes
1 cup cold coffee – I used Green Mountain Coffee’s Nantucket Blend

1 teaspoon vanilla

Directions

Sift together dry ingredients – set aside.
In mixing bowl combine mayonnaise, cold coffee and vanilla – add sifted dry ingredients, incrementally. Beat until smooth – scraping sides of bowl often. Pour into greased and floured 9 x 13 pan or 12 count muffin pan with paper cups. Bake in preheated oven 350 degrees. 25 to 35 minutes. Do not over bake.

Chocolate Rum Butter Cream Frosting

3 sticks unsalted butter
pinch of salt
1 tbsp vanilla or almond extract
2 lbs confectioner's (powdered) sugar
4 tbsps half & half
1 c. cocoa powder
2 tbsp dark or white rum

In a large mixing bowl, cream butter until light and fluffy. Slowly add confectioner's sugar, one cup at a time, creaming well each time until completely incorporated. Add extract, salt, half and half and mix well. Add cocoa powder and mix again until light and fluffy. Then add rum and mix again. Frost cake immediately.

 

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