Coffee Toffee A beautiful espresso laden toffee, adapted from Deb Perlman's The Smitten Kitchen Cookbook. You'll need a candy thermometer to know when to stop cooking the toffee. ingredients: 1 cup (227g) unsalted Butter 1/2 cup (110g) Brown Sugar 1/2 cup (100g) Sugar 1 1/2 teaspoons (11g) Molasses heavy pinch flaky Sea Salt or Kosher Salt 2 oz. (60ml) Espresso 1 cup (170g) Dark Chocolate Chips or chopped Dark Chocolate 1/3 cup (40g) chopped Hazelnuts directions: Line a small sheet pan or baking dish with parchment paper (toffee will be less than 9"x11" in size) Melt butter, sugars, molasses, salt and espresso in medium heavy-bottomed saucepan. Cook, whisking occasionally over medium-high heat, until temperature reaches about 250°F. Now still constantly until temperature reaches 300°F. Pour onto prepared sheet pan (be very careful, a toffee or caramel burn are the worst). Spread evenly to your preferred thickness. Allow to set for a minute, then sprinkle chocolate chips over toffee. Let them sit for a minute or two to soften, then spread chocolate evenly over toffee. Sprinkle with chopped hazelnuts, and then set aside to cool and harden. After it is cooled, break apart toffee into chunks and store in an airtight container.
As cheese seems to be a topic elsewhere, how about we combine it with coffee If you’re the type to dunk biscotti in your coffee, how’s about a hunk of cheese? Apparently they’ve been doing it in Brazil and Switzerland for years, but why, we ask – explain this madness! more
Wow, never thought of cheese and coffee together. That 3rd pic down, the square of cheese on the spoon is my favorite because it looks a little melted and coffee infused….warm melted cheese is heaven and so is a good cup of coffee…a perfect marriage This gal buys "Bread Cheese" already browned on the top and then heats it up. Reminds me of onion soup & melted mozzarella. Bread cheese doesn't sound very tasty though Here's her link: http://mehungry-phyllis.blogspot.com/2009/08/weird-food-wednesdays-juustoleipa.html ….
That does look good,Lara, the cheese bread looks like pizza, a little. I think the goat milk, original version would be better. Thanks! A real mix of tastes and flavors. Here's a coffee chicken sandwich with goat cheese.
Coffee and cheese: the latest trendy food pairing. Wave the wine goodbye – apparently the modern way to eat cheese is with artisan coffee. Pair a tropical, fruity coffee with a young and creamy cheese The bright flavours in the coffee complement the freshness of the cheese
I have some cheddar and some smoked provolone. I'll try the cheddar in the morning with my coffee. I'm not sure about the provolone, but I'll try that too.
Coffee With Cheese opinion using Chedder- meh. Using smoked Provolone- never again. Maybe Brie would be good.
Maybe we should forget cheese, for a while! The Most Decadent Pancakes in the History of Breakfast Whiskey, bacon, maple syrup, granola—and then there's the pancakes themselves. Granola Pancakes with Four-Vice Syrup The Pancakes • 1 ½ cups flour • 1 Tbsp sugar • ½ tsp salt • 1 tsp baking soda • 2 tsp baking powder • 2 eggs • 1 ½ cups milk • 3 Tbsp unsalted butter, plus more for cooking • 1 cup granola (any kind) 1. Whisk flour, sugar, salt, baking soda, and baking powder in a medium-sized bowl and form a well in the center. Melt the 3 Tbsp butter in a small saucepan. Crack in the eggs and add the milk and melted butter, whisking together until just combined. Fold in the granola. 2. Spoon large dollops of the batter onto a greased (with a pat of butter) griddle set on medium-low. Wait for some bubbles to start forming on top of the cakes; when most have popped, flip. 3. As the pancakes are done, stack on a plate and tent with aluminum foil to keep warm. By the last batch, the granola may have absorbed some of the moisture; add a splash of milk to loosen the batter. 4. Serve saturated in the syrup. Makes 12 cakes, about 4 inches in diameter. The Syrup • 8 oz thin-sliced bacon, diced and cooked crisp (Can also be cooked in strips and crumbled. But easier in small pieces because you can mix them around and there's more surface area for rendering.) • One 12-oz bottle (1 ½ cups) maple syrup, preferably Crown Maple dark amber • 1 ½ tsp ground coffee • 1 shot (1 oz) rye whiskey Put all ingredients in a small saucepan and place over low heat until it just comes to a simmer. Turn off heat and cover with foil until ready to use. If it's too hot, it runs thin, so serve when just warm. Makes approximately 1 ¾ cups. Will keep sealed in the refrigerator for at least a week.