Coffee, Coffee, Coffee! {Recipe}

First off, let me apologize for not writing anything for a long(ish) time. I have been busy with school and work and, well, have used my time to focus on other things (such as playing a certain game on Facebook) when I should have been editing photos and posting on here. So so sorry. Really. I love writing blog posts and everything, and sharing fun things with you. AND I am sorry I have not posted a recipe on here in an even longer time. So here’s just a few to get things rolling.

As you may already know, I like doing things in more than one way. This time around, I used coffee in three different recipes. For starters, I tried making coffee ice cream, but that turned out to be less than desirable.

The next recipe I tried was this Hot Fudge Pudding Cake, from Delish. Instead of making one large cake, I made cupcakes, which were good, but a bit sticky. I called them muddy cupcakes because they were so moist and soaked through with coffee.

The third recipe I tried was a version of rice krispies that involved chocolate and coffee, among other things. It had been years since I made anything in the rice krispie treat realm.

Anyway, my treats do not look as dark/chocolatey as the pictures shown on Shutterbean, but are just as tasty. Also, I did not add dried cherries or extra ‘mallows, as the recipe calls for. I figured it was chock-full of stuff as it was. Feel free to change up the mix-ins as desired.

Coffee Chocolate Marshmallow Krispies

from Shutterbean!

makes 12

recipe adapted slightly from Christina Tosi of Milk Bar via Rachael Ray Magazine

  • 1 stick salted butter
  • 2 bags (10 oz. each) mini marshmallows
  • 5 cups crispied rice cereal
  • 2 cups salted roasted almonds, coarsely chopped
  • 1 1/2 cups dried cherries, chopped
  • 2 teaspoons ground coffee (not instant)
  • 1/4 teaspoon coarse salt
  • 1 cup semi-sweet chocolate chips
  • cooking spray

Line a 9 inch square baking dish with foil and spray lightly with cooking spray. In a 10-12 quart pot, melt the butter over medium low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat.

Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee & salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.

Spoon mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely and cut into square to serve.

Are you the fan of a certain brand?

My answer: yes and no. Yes when it comes down to the  ingredients I bake with (though sometimes left with no other choice) and no to the other things I buy at the supermarket. Some brands have somehow cornered the market on baking ingredients. Take canned pumpkin, for example. What name comes to mind? Libby‘s. Does anyone know of any other brand or of a store brand of canned pumpkin? Or how about a different brand of sweetened condensed milk than Eagle Brand? It is amazing that these brands seem to have a monopoly on the products they make. Can no one else can a pumpkin? or did they try to sell a different brand way back when and got bought out? Are they available elsewhere? Nuts also seem to have a bit of an edge in the supermarket. That seems like the silliest of all to me. They are just nuts. Why is it that Diamond stands out above the rest? I mean, I know that in California, it makes sense, especially in San Francisco, where we insist on everything local, but I know these are shipped everywhere. They must be able to harvest and package nuts more locally elsewhere.

Enough ranting. Besides those brands that have little to no competition, I tend to buy Nestle chocolate chips. I think it’s the nostalgic bit of it or maybe it’s just that it’s usually the cheapest anyway, but something always draws me to the bright yellow bag. I do miss the peanut butter chips, though. They only exist on the East Coast, I think. Anyway, the only ones I found out here were of the Hershey’s (Reese’s) variety and those were quite chalky compared to the smoother version I remember. I have learned that it does not matter if you buy King Arthur’s flour or whatever store brand I’m in flour. It also doesn’t matter which sugar I buy, as long as it is the right color (white or brown) or texture (granulated or powdered) as long as it’s the cheapest.

If I have to buy that brand, of course it goes in my basket. If it’s the cheapest, it goes in. If it tastes better because it’s what I ate growing up, it goes in. Oh, wait, that last part is surely brand loyal. Hmm…okay so I only buy tuna if it’s Bumble Bee, in water, not oil, and I only buy Skippy peanut butter, smooth, not chunky. That’s it. That’s where the line is crossed. No more do I buy Scot toilet paper because that is the brand my mother bought. I am a single gal living in an expensive city that will not allow me to be that loyal to such brands. So there is my yes and no answer to brand loyalty. Hope you are satisfied with such a wishy-washy answer. :)

 

Bay to Breakers Bakes: Part Two

For those of you who did not see part one, I took part of another bake sale for charity; this one for the Leukemia and Lymphoma Society. I made chocolate covered pretzels with peanuts…

there were so many other baked goods, including cookies, brownies, and muffins. It was so busy with people buying things and people-watching that I forgot to take pictures of anything else or of the sale itself. I did see some awesome costumes and even some nudity, but again, no pictures from me. If you would like to donate money to the fund, please click on the part one link for more details.

cinnamon buns

I am starting to work on using up my leftovers. This week I used some of the vanilla instant pudding mix for the dough for these cinnamon buns.

I can’t remember where I got the recipe from, but it makes a lot of really good dough. It is a super easy recipe, but it is a little bit sticky. But why make cinnamon buns if you don’t want to get a little bit sticky?

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Peanut Butter Cookies

I wanted to use up the peanut butter and peanuts that were leftover from the brittle, so I made peanut butter cookies with peanuts in them. They are tasty, and it was my first time I adapted a recipe on my own, so they are a little too sugary for my taste. I got the recipe from A Field Guide to Cookies, written by Anita Chu. It is a very basic peanut butter cookie recipe, but right at the top of the page it read, “do not use natural peanut butter, because it separates” so I thought, well, that’s what I’ve got, so I have to make it work. I thought that it must separate because of the fat content. So I did not use butter in the recipe. I was going to replace the butter with peanut butter, but I didn’t have enough, so I just added oil. I think they turned out okay. I will post the original recipe on here, since the recipe that I ended up with is not perfect. I still have some peanuts left, so the next post might also feature them; sorry in advance for so many peanut posts, but I think this blog needs a little more balance of flavors, since most of the recipes on here are chocolate-y.

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