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Pumpkin Pie Spice Latte
Ingredients
Serves: Makes 3 (1-cup) servings.
2 cups whole milk
2 tablespoons sugar
2 tablespoons canned pumpkin
1/2 cup strong brewed coffee
2 tablespoons Pure Vanilla Extract
1/2 teaspoon Pumpkin Pie Spice
Directions:
Bring milk, sugar and pumpkin puree to simmer to medium saucepan on medium heat, stirring to dissolve sugar.
Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of
blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Top with whipped cream and sprinkle with additional pumpkin pie spice, if desired.
Ingredients
Serves: Makes 3 (1-cup) servings.
2 cups whole milk
2 tablespoons sugar
2 tablespoons canned pumpkin
1/2 cup strong brewed coffee
2 tablespoons Pure Vanilla Extract
1/2 teaspoon Pumpkin Pie Spice
Directions:
Bring milk, sugar and pumpkin puree to simmer to medium saucepan on medium heat, stirring to dissolve sugar.
Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of
blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Top with whipped cream and sprinkle with additional pumpkin pie spice, if desired.
Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce
INGREDIENTS:
COFFEE RUB
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
BURGER
8 slices apple wood-smoked bacon
1 pound ground chuck
1 pound ground sirloin
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese
8 potato-bread hamburger
BUNS
8 slices red onion
8 slices tomato
Barbecue Sauce
For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make
slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue
(medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger.
Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slice halves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers
atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
COFFEE RUB
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
BURGER
8 slices apple wood-smoked bacon
1 pound ground chuck
1 pound ground sirloin
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese
8 potato-bread hamburger
BUNS
8 slices red onion
8 slices tomato
Barbecue Sauce
For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make
slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue
(medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger.
Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slice halves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers
atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
Coffee-Braised Pot Roast with Caramelized Onions
Ingredients
1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
Preheat oven to 300°F.
Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup
pot over medium-high heat. Add beef and cook, turning from time to time,
until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium
and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and
thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
Return the beef to the pot and spoon some onions over it. Cover and transfer to the
oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours.
Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high
heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens
slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water
Preheat oven to 300°F.
Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup
pot over medium-high heat. Add beef and cook, turning from time to time,
until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium
and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and
thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
Return the beef to the pot and spoon some onions over it. Cover and transfer to the
oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours.
Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high
heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens
slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Iced Nutella Coffee
Serves 1
8 ounces coffee, freshly brewed and chilled in the fridge
1/4 cup 1% milk
2 tablespoons Nutella
Whipped cream
Ice cubes
1. Whisk together the coffee, milk and Nutella, until the Nutella is mostly
dissolved. Pour the mixture over ice cubes and garnish with whipped cream.
Café Coffee Cookies-Javita gal
Ingredients
Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine softened
1 egg
1 1/2 cups all purpose flour
1 Tablespoon instant coffee granules (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz.) semi=sweet chocolate chips (2 cups)
Coffee Drizzle
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar
Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and
egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 Tablespoon
coffee granules, the baking soda and salt. Stir in pecans and chocolate chips.
Drop dough by 1/4 cupful's about 2 inches apart onto ungreased large cookie sheet
Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes;
remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir
in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled
cookies with Coffee Drizzle.
Ingredients
Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine softened
1 egg
1 1/2 cups all purpose flour
1 Tablespoon instant coffee granules (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz.) semi=sweet chocolate chips (2 cups)
Coffee Drizzle
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar
Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and
egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 Tablespoon
coffee granules, the baking soda and salt. Stir in pecans and chocolate chips.
Drop dough by 1/4 cupful's about 2 inches apart onto ungreased large cookie sheet
Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes;
remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir
in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled
cookies with Coffee Drizzle.