At home, at work and in restaurants (when available) I always drink filter coffee. We have this filter coffee machine at home, and during the weekend it’s not unusual to have it on three times a day.
However as much as I like a good cup of filter coffee sometimes you need something a little stronger, either to wake you up or in baking.
Back at the start of November I woke up one morning with a sudden urge for a winter flavoured coffee. No one else was up and it was cold outside, so as I waited for the coffee to brew I thought about how I could get that taste I wanted.
The taste I wanted was the taste to wake up to on a cold snowy morning, when the Christmas tree is up, something warm and spicy.
Over the weekend I have been over indulging on scones, scones, more scones and the occasional pumpkin cookie. Despite all this I have not disgusted myself quite enough to stop from it altogether. An emergency plan is needed, I need to trick my own brain!
I need something that tastes scrumptious, autumnal, indulgent and cosy, but doesn’t do so by piling on the calories. With this goal and left over pumpkin puree from yesterday tonight I made and tasted my first Pumpkin Spiced Latte.
As much as I don’t want to believe it, last weekend was probably the last weekend of the summer. The forecast for the next week is rain, and lets face it by the time your mid way through September it’s Autumn.
Bearing this in mind last Saturday I decided to finally make Iced Coffee. Way back in May I read about Cold Brewed Coffee over at ButterYum and I’ve been thinking about it for the last 4 months. Saturday was make or break point, I either make it now or wait till next year.
So here it is.
I first heard about Coffee Risotto when looking at the search keywords that people had used to find my blog. I get a lot of search hits for coffee recipes (usually coffee flavoured muffins or coffee macaron recipes) but occasionally I get something more interesting – something that sparks off a new idea.
A watched macaron never grows feet.
Or you could say a Coffee Muffins macaron never grows feet. I am writing this blog post munching on failed coffee macarons and feeling pretty sorry for myself (and just a little sick). Five attempts and still no feet.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
This time I have no one to blame, I can’t blame the challenge for being too easy or not seasonal enough, or any one of the other reasons why my previous challenges haven’t been good enough. This time I really tried, gave it different attempts over different weeks and yet I have little more to show for myself than after my first attempt.
Looking back on my first attempt, I may have actually got worse…
For those who follow me on twitter will know, it was recently my fiancé’s 30th. I spent a lot of time trying to work out what that one special 30th present would be. A lot of friends and family suggested an expensive bottle of champage, however he hates champagne (I know, I don’t understand it either…). However I came up with the next best thing, at least for a coffee lover anyway, Kopi Luwak.
After we had tried it, I decided it would make a great blog post. So please welcome Matt, as my resident coffee lover, he can describe it better than I could…
So after making coffee muffins that tasted good, I decided to branch out with a coffee cake. I think I put the mocha frosting on too early, but it tasted just perfect.
Coffee Cake with Mocha Frosting
The problem is that recipes for Coffee Flavoured Muffins, not recipes for muffins to have alongside a cup of coffee, are few and far between. While on initial glance it might seem that there are quite a few recipes, 90% of the ones that do exist are actually exactly the same recipe.
The recipe below does contain coffee, and unlike the first of couple of recipes I tried is really really good.
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