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Posts Tagged ‘espresso’

You know, you gotta hand it to Starbucks; You may not like their coffee, you may think it’s over-priced, some say bitter but hey, just look at how they’ve grown!  According to Wikipedia, Starbucks is the largest coffeehouse company in the world, with 23,305 stores in 65 countries and territories, including 13,049 in the United States, 1,909 in China, 1,555 in Canada, 1,089 in Japan and 927 in the United Kingdom.

The first Starbucks opened in Seattle, Washington, on March 30, 1971, by three partners who met while they were students at the University of San Francisco: English teacher Jerry Baldwin, history teacher Zev Siegl, and writer Gordon Bowker. The three were inspired to sell high-quality coffee beans and equipment by coffee roasting entrepreneur Alfred Peet after he taught them his style of roasting beans. Originally the company was to be called Pequod, after a whaling ship from Moby-Dick, but this name was rejected by some of the co-founders. The company was instead named after the chief mate on the Pequod, Starbuck.

The first Starbucks cafe was located at 2000 Western Avenue from 1971–1976. This cafe was later moved to 1912 Pike Place Market; never to be relocated again. During this time, the company only sold roasted whole coffee beans and did not yet brew coffee to sell. The only brewed coffee served in the store were free samples. During their first year of operation, they purchased green coffee beans from Peet’s, then began buying directly from growers.

BUT WAIT, this blog post is about a wonderful invention.  One, I personally find it to be a brilliant idea and every day I use it with my Grandé Americano.  I’m referring to ……

Image

Simplistic in design, ingenious in concept, readily available (except when they run out) (so I keep one in my handbag), inexpensive to produce and FREE to you and me!

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Look Ma, No Spills!

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Frosty Mocha Milk Shake

Frosty Mocha Milk Shake

JUST the thought of having this milkshake is literally making my mouth water….If you are a follower of this blog you know I LOVE ICE CREAM!  And that love comes in the form of a cone, a cup, a cake and for sure a milk shake!  Now that summer is really heating up, ice cream is my obsession.  Seriously I would eat ice cream for every meal if I could and wash the meal down with a “malted”.  

INGREDIENTS

4 scoops of coffee ice cream

2/3 cup of whole milk

2 TBS dark cocoa powder, plus extra for garnish

1 TBS instant espresso powder (think of those K cups at your office)

1 tsp vanilla extract

1/8 tsp almond extract

1/2 cup grated dark chocolate

1/2 cup heavy cream, whipped for topping (optional) (or Reddi Whip if you must)

DIRECTIONS

In a blender, or using an immersion blender, pulse the ice cream, milk, cocoa powder and espresso powder to combine.

When mixture is smooth, add extracts and dark chocolate.  Blend to combine.

Pour the milk shake into two glasses and top generously with whipped cream. 

Sprinkle some cocoa powder on top

Serve immediately

Recipe from Pure Wow

 

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TASTY  TIDBITS  TUESDAY

I served this dessert at Christmas for several years.  Of course, the dessert table was laden with other choices, however, this is one of my favorites because it incorporates two of my favorite foods: chocolate and ice cream!  This year it may be resurrected.

ESPRESSO BISCUITS

1  1/2 cups all purpose flour

1/2 cup Dutch cocoa

1 TBS ground espresso beans

2 sticks unsalted butter (room temperature)

3/4 cup confectioner’s sugar

1 tsp pure vanilla extract

  • Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
  • Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee** ice cream.
  • Read more at Marthastewart.com: Espresso Biscuits – Martha Stewart Recipes

    I have also served these delicious (not too sweet) biscuits with Peppermint Ice Cream.

    chocolate cookie, espresso, christmas dinner dessert,coffee ice cream, peppermint ice cream

    Yum Yum Yummy!


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