Day: July 12, 2018

Everything You Need To Know When It Comes To Coffee

July 12, 2018

If you are like many people, you just can’t get going in the morning without a good cup of coffee. Even if you drink coffee regularly, there are probably still things that you do not know about your favorite drink. To learn more about coffee, keep reading the following article.

If you’re diabetic, you can use Stevia in lieu of sugar. Stevia is a plant-based product that adds sweetness without introducing additional glucose. Grocery stores and health stores carry Stevia.

If you are concerned about your coffee stays fresh for a good amount of time, try not to buy so much of it at one time. Many people buy coffee in bulk, but the reality is that the coffee will start to diminish in quality by the time all of it is consumed.

Stir your pot of coffee right after brewing for the best results. Stirring helps you maximize the aroma and flavor of your coffee. This allows you to get a much richer coffee-tasting and smelling experience.

Many people love coffee and enjoy it every morning; however, drinking a plain cup of coffee every day can become boring. To spice up your morning routine try making a beautiful, refreshing latte. Learn how to pour your milk slowly to create beautiful designs on top of your latte. The key to a beautiful latte is practice.

For best coffee flavor, buy whole beans. Then, grind only the amount that you plan on using. You will find that your coffee has a stronger flavor. You will also use less product to make that fabulous taste. Additionally, you can create custom blends using different beans, so that you can impress your friends.

You can re-use your coffee grounds for many items. Coffee grounds are great for getting rid of smells like garlic and onion on your hands. You can also use them on dishes that refuse to get clean with regular washing. Coffee grounds can even be used in the garden to take care of pests that threaten your plants.

To extract great flavor fro older coffee makers, run a cycle of just water before making coffee. When the pot of water is hot, put in your grounds and pour the water into the machine. By doing this, you are certain to receive the warmest and tastiest brew of coffee. You can also check out some best espresso machines you might not have heard about yet.

Remember that coffee is a very absorbent food. So, proper storage is essential. Keep your unused coffee in a place that is dry and cool where it is protected from both sunlight and heat. However, do not store it in your fridge or freezer. Also make sure the container is opaque and air-tight, to prevent coffee from absorbing flavor and aromas from other foods.

Now that you have read this article, you should have learned something new about coffee. The more you know about coffee, the more enjoyment you will get from each delicious cup of hot java. Keep the information from this article in mind the next time you fire up your coffee pot.…


Salted Pretzel Toffee Bark

July 12, 2018

I’m kind of slacking on the holiday baking.

When I was making a mess in the kitchen for the Great Food Blogger Cookie Swap, I had huge plans to make a few more batches to send the rest of my family.

I was way too ambitious since I ran out of sugar and butter.

Shouldn’t I have tins and Tupperware filled with freshly-baked cookies right now? What if friends come over unexpectedly? What if I need to send off a batch of cookies at the last minute?

Wait…that never happens. Plus, all of those cookies would be eaten. But only by me. And my roommates. I don’t think we need a few dozen cookies lying around.

When I was craving something salty and sweet, I had three requirements: included chocolate didn’t require an oven (or butter), and took less time to prepare than it does to preheat my oven.

Check. Check. Check! This turned out even better than I expected!

Salted Pretzel Toffee Bark

  • 1 pkg. (8 squares) semi-sweet chocolate
  • 1 pkg. (6 squares) white chocolate
  • 10 pretzels, broken into pieces
  • 4 T toffee bits
  • 1 t salt

Line baking sheet with parchment paper. In a microwave bowl, melt semi-sweet chocolate and pour onto parchment paper. Freeze for 10 minutes. A few minutes before you are about to remove baking sheet, melt white chocolate in a microwave bowl. Pour white chocolate on top of the semi-sweet chocolate layer. Spread top layer into the bottom layer. While chocolate is still hot, sprinkle pretzel pieces, toffee bits, and salt evenly over white chocolate layer. Freeze for 20 minutes. Break into pieces and keep refrigerated.…


Cranberry White Chocolate Chip Stuffed Cookies

July 12, 2018

Happy Tuesday! Does it not feel like Wednesday today? It definitely does around here. Isn’t it the worst waking up and realizing it’s not Wednesday or Thursday…or Saturday, for that matter?

Even though I woke up and realized it was Tuesday, I still had one thing on my mind: cookies. Who am I kidding? Cookies are always on my mind.

Not gonna lie, I was pretty darn excited when I concocted this recipe in my head. I mixed everything together, scooped ‘em out and into the oven they went.

Then I got nervous when they didn’t spread. But then I realized I only included baking soda and these were a tidbit healthier than normal cookies. Then I remembered these are jam-packed with white chocolate chips. Still healthy, right?

As soon as these came out of the oven and I shoved on in my mouth, I knew these were winners. They’re stuffed with cranberries, white chocolate chips, and other amazing things.

Just an FYI, these do NOT rise. They’re just mounds of goodness.

Cranberry White Chocolate Chip Stuffed Cookies

  • 1/3 c. butter softened
  • 1/3 c. unsweetened applesauce
  • 2/3 c. brown sugar, packed
  • 1 egg white
  • 2 T canola oil
  • 3/4 c. flour
  • 2 c. oats
  • 1 t cinnamon
  • 1 t vanilla
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 c. dried cranberries
  • 1/2 c. walnuts
  • 1 c. white chocolate chips

Preheat oven to 350F. In a large bowl, cream together butter, sugar and applesauce until fluffy. Add vanilla, egg and canola oil and mix until combined. In a separate bowl, mix together flour, baking soda, cinnamon, salt and oats. With mixer on low, slowly beat in batches of dry mixture into wet mixture until well combined. Fold in cranberries, walnuts and white chocolate chips. Line a cookie sheet with a Silpat or grease it. Scoop out tablespoon-sized cookie onto baking sheet, 2 inches apart. Bake for 10 minutes, or until slightly golden.

Just so you know, these are addicting. But they’re worth it.…