On episode 507, we talked a bit about the Pumpkin Pie Brownies from Foodbeast. Well I also sent Mrs CaffiNation the same story. And since I’m all laid up after shoulder surgery she made a couple chnges and whipped up some sinfully tasty goodies.
Thick fudge Pumpkin pie goodness. Rather than use the Brownie mix as a basis for a cake she made the brownies as they were listed on the box, throwing the pumpkin pie chunks into the mix, and baking the whole shebang at 325 for around 75 minutes. Holy hot damn are they good, and gone…
The following recipes have been shared with me by the fine folks at Lipton, so I pass them along to you as they look mighty tasty. I love when brands share out recipes for any event, and as per usual you can substitute your favorite brand of tea or brew your own into the recipes as you see fit. But I do say they all look mighty fine.
Cinnamon, Spice and Iced Tea
This recipe offers a tasty twist on a long-standing holiday drink tradition: grog. Spice up each cup by bringing together sweet-scented cinnamon and crisp apple cider.
TEA-SPICED GROG
6 servings
Prep time: 5 minutes Stand time: 20 minutes
2 bottles 100% Natural Lipton® Iced Tea with Lemon
1 cup apple cider or apple juice
5 whole cloves
1 cinnamon stick
Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples.
TIP: For spiked grog, add 1/4 cup light rum or brandy.
A Sangria Recipe for All Seasons
This sangria recipe is a great go-to for get-togethers because you can mix it hours in advance, leaving you more time to mix with what matters-your guests.
BLACK TEA SANGRIA
6 servings
Prep time: 5 minutes Chill time: 2 hours
2 bottles 100% Natural Lipton® Iced Tea with Lemon
1 cup unsweetened grape juice
1/4 cup orange juice
1 small orange, sliced
1 Gala apple, cored and sliced
1 lime, sliced
Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve.
TIP: For an adult version of this Sangria, use dry red wine instead of grape juice.
Also a huge plus to Lipton for realizing a good spiked drink is always welcome at Holiday celebrations. Let me know what you think of these tasty treats.
The fine folks at KRUPS have passed along a couple of fun fall themed coffee recipies. Now I know not everyone likes flavoured coffee or spiced lattes but there are a large portion of people who do. I for one love fall the season, and do try to enjoy a good coffee confection now and then. My favorite part about these different recipes, was that not one used flavored coffee, but all of them turn out tasty.
Fall Pumpkin Latte
Ingredients:
1 tsp canned pumpkin
2 tsp vanilla extract
1/4 tsp pumpkin spice
1 cup milk
1/ 1/4 cup espresso
Preparation:
In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and pumpkin spice. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, add espresso. Top with a sprinkling of ground nutmeg.
I have a long history with Coffee and Vodka. A bit longer on the coffee side of things. And way back in 2007 I wrote an article on how to make Coffee Vodka, and for the longest time all was good. However there were a couple problems I noticed over the years in serving it to others. First off while I was fine with the infusion other people thought it a bit too bitter and not enough coffee flavor. So I worked to find out what was wrong.
I also noticed a raft of Coffee Vodkas entering the Market, Most of which have now ceased production sadly. So I needed to take what I learned from tasting the commercial attempts and rock out what I know about coffee in my personal trials.
I give you Coffee Infused Vodka 2011~!
If you can’t hear it now the crowd is going wild. Literally several people had to be subdued. Once things calm down I’ll explain a couple of things I figured out after a lot of vodka and a couple of cups of coffee.
Surprising Facts
Better Coffee doesn’t mean better Coffee Vodka
Single Origin Coffee is horrible for Coffee Vodka
Espresso Roast is OK, but not great, has heavy bitter notes
A good commercial coffee, like a Chock Full of Nuts, or a Medium Starbucks Blend will make the best Vodka, needs to be bold but not burnt
Some people go fishing, some people read books. Aparently some people love Macgyver to unholy levels. For all of your wonderful Macgyver information i suggest MacRecipes, you can find out what recipe Big Mac used at any point to create a divserion, like episode in Episode 81, where all he needed was a Walkie Talkie, or how every problem was solved in every episode in all seven seasons.
Today is St Paddy’s Day. I’m Scotch Irish but from what I’ve heard everyone is Irish today. Throw a little green on your thursday with this recipe. A new take on an old favorite, although given my druthers I’d much rather rock a Pint of Guinness, rinse and repeat. This recipe is all about big taste, extra strong coffee, a peaty blended Scotch Whiskey as an homage to my heritage, and a dash of Cinnamon for spice!
What will I need?
1 Shots Bailey’s Irish Cream (Or Any Cream Liquor)
1 Shots Blended Scotch Whiskey
Espresso Blend Coffee
1 tsp Brown Sugar
3 oz of Milk
Ground Cinnamon
First off. Decision time. Coffee or Espresso? I go with espresso, every time hands down, can’t beat the bold flavor and the in-your-face attitude a shot of espresso brings to the table. But lets just say you don’t have a machine or the know-how to rock one out? Well then you go with a dark bold coffee choice and brew strong.
For presentation purposes I start off with a nice clean, warm, clear glass. Why warm the glass? It keeps the beverage warm longer. Throw in a shot of Blended Scotch Whiskey and mix with a teaspoon of brown sugar. The resulting beverage should be Honey colored. (Step 1)
Pull 2 or 3 shots of good quality espresso with a nice even pull. Carefully pour half of the espresso into the glass, attempting to leave the rest and the crema in the mug. Thoroughly mix the espresso and the booze. Add in the rest of the espresso and slide the crema onto the new beverage. (Step 2)
Take a shot of Bailey’s Irish Cream and add it to 3 oz of milk. be sure to stir thoroughly. Then with your mad Barista skills froth to a nice fluffy texture. Pour very slowly into the espresso cocktail. This should make enough foam for two drinks actually, so share the wealth. Try to keep the froth in the center of the mug.
After you are done you can choose to top the drink in one of two ways, I prefer cinnamon gives it a bit of Irish potato flair. Or you could go with a dusting of coco powder for an offbeat variation. (Step 3)
If you don’t have the ability to froth milk, a substitute I found is to heat the milk in the microwave inside a plastic water bottle, cap off. Then shake vigorously with the cap on. It won’t be the same but it does add some body to the milk, or you could purchase a frothing wand for about 10 dollars.
I have come to the sacred mountains of Juan Valdez seeking the truth and wisdom that has been passed down the generations of coffee gurus. Oh Caffinated One, my quest has been to find the true recipe for a Starbuck’s Mocha Frappuccino and have stumbled upon this ancient text. Is this really that which I seek? And can I make it with a Keurig?
Things You’ll Need:
1/2 cup fresh espresso
2 1/2 cups 2% low fat milk
1/4 cup granulated sugar
1 tablespoon of dry pectin
pinch of cocoa powder
Step 1
First, you’ll need to start by making the espresso. If you have an espresso machine, use it! If you don’t, you can use a drip coffee maker and your favorite coffee (any standard grind will do). Put 1/3 cup of ground coffee in the coffee maker and about 1 cup of water. Then, brew as usual. Now, using the same coffee grounds, run the coffee through the machine again. This should be just enough to make the 1/2 cup of espresso needed for this recipe.
Step 2
Now that you have the espresso, gather the following ingredients: fresh espresso, 2% low fat milk, granulated sugar, dry pectin and cocoa powder as specified in the things you’ll need section. Next, combine all of the ingredients in a pitcher or a covered container.
Step 3
Stir the ingredients until all of the sugar is dissolved. Put it in the refrigerator and chill. This must be served COLD. Recipe makes about 24 ounces. ENJOY!
This Recipe brought to you by the linguistic stylings, and obviously Caffeinated brain of Norbert Davis
Every year I fight with several large retail chains about the term Iced Coffee. For some reason they all believe that Iced Coffee needs milk… some even go so far as to brew it directly into the milk instead of giving me the option.
I hate milk in my coffee, but i love cold coffee especially during the summer. So I decided to make a Coffee Concentrate for quick iced coffee.
Cold Press Coffee Concentrate:
Cold press coffee is never heated and extracts the caffeine, and the flavor while leaving most of of the oils in the beans themselves. This produces a smoother beverage overall but lacks some of the defining body of a good strong cup of plain coffee. Read the rest of this entry »
That is what this recipe is all about, a big taste coupled with extra strong coffee. A dash of cinnamon to offset the sweetness of the drink and you have yourself a great drink
I’m not a big fan of the American version of the traditional Irish Coffee which uses heavy whipping cream to top the drink, its too heavy on my stomach. Nor do I enjoy the plain old Irish Cream and coffee that less than discerning restaurants serve. I’m looking at you Olive Garden, but seriously who would trust and Italian Restaurant to make an Irish drink correctly. I changed the recipe to suite my own needs and those of people who like a little more kick to their coffee.
Today, instead of good old fashion Irish Whiskey we will be using a blended Scotch Whiskey because I’m Scotch Irish, and enjoy the flavor. Read the rest of this entry »
I have previously done Form over Function Fridays with pieces of graphic work, I hesitate to call them art but some seem to enjoy them. This isn’t quite the same but It still fits. What this isn’t is the full on Recipe with hit by hit Instructions but rather an overview article.
I love to cook, I have become much better at it recently. And while I might not always mix things which sound tasty I have developed a strong stomach and a willingness to try most food. This has led to some colossal mistakes, and other just plain misses. At very rare times I come up with a new idea which turns out Fantastic. This is one of those times! Read the rest of this entry »
Coffee has a very negligible fat content. Now a great many of you enjoy caffeinated things other than coffee, Such as Machiatos, cappuccinos and other sweetened drinks. I’m going to show you how to make a serviceable no fat machiato in three easy pictures. Is it as good as a full fat version? No. I’m not going to lie to you. Does it serve in a pinch? Yes. Does it taste good… Yes. And thats all you really need to know. Read the rest of this entry »
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