January 29, 2005
-
How
Sweet the Bean
The aroma always draws me in. Diving into the richness of the scent,
letting it envelop me like a sun-warmed quilt on a cold morning,
total bliss. Breath deep once ... exhale ... breath deeper a second
time...hold it, feeling the fullness of the complex bouquet move
through my veins...
Is there ANYTHING that smells
remotely as heavenly as freshly roasted coffee beans?
I have always loved the
scent of coffee. Mocha ice cream is a favorite, mocha cake, mocha mocha
mocha...But I have NEVER liked
coffee. And I still don't.But would you
believe that at the age of 38 I suddenly became addicted to cappuccinos?
Also dragging my 40 year old non-coffee drinking hubby down with me into the
land of English Coffee Cappuccinos, Caramel Macchiato and various and sundry
other - o's of mocha umminess.But I still
do not like coffee!
No
matter how much sweetener, creamer, lightening I have done to coffee it just
is too bitter, too strong, too...sumpin. Thanks but no thanks.But give me a
cappuccino baby...oo yeah.
Froth me some cream, toss
in the caramel and hand it over. Again, repeat after me: Breath in deeply,
hold til the caffeine in aromatic vapors infuses the blood........Annndddd
release. Very good!
You've been practicing!
My addiction
to cappuccinos this year has become so great that I started researching
machines. Through my research I realized that if I wanted true
cappuccinos at home, I was going to be set back a pretty penny. Actually a
whole freakin' LOT Of pretty pennies. EGADS. A good cappuccino maker, with
all the mandatory requirements of steaming, and bars of pressure, frothing,
heating milk, heating water, making the bed, walking the dog, scrubbing the
downstairs bath, er wait...
heheJust kidding about
the walking the dog part.
To the tune
of $250 and up to HOLY SAMOLIAN!!!, one can have your own Barrista-in-a-box,
which will eliminate the magnetic pull Starbucks has on those of us having
this addiction. What is the lure that slightly New Agey vibing, aroma laden
haunt has? I am convinced that the Starbucks of today resembles the
Opium dens of the 19th Century. People lounging, inhaling, eyes rolled back
in ecstasy as the first hit drives home.The only difference
now is that the smoke level is definitely lower---now that smoking has been
banned indoors in most eating establishments across the states.I starting
looking for deals, knowing that there was
NO
WAY I could afford more than $75 for a machine to support my bean bent. With
Christmas rapidly approaching, my mother-in-law was requesting ideas for
Christmas gifts. I could ask her to get me a cappuccino maker for
Christmas. SWEET!!!
I
picked out a reasonably priced unit from Target that had the requisite
number of bars pressure, and while it was only around *ONLY>>HA* $60, i
figured it was worth getting, trying, and returning if it were a no-go. Well
worth a shot.In the meanwhile I
stopped at Tuesday Morning
*THE Singular Best Freakin' Discount Store In The Known Universe* which
happens to be close enough to my house that I could walk to it in nice
weather *1/2 mile as the crow flies*.And there...
Just waiting for me, and me alone...Was
one..just one...Delonghi Cappucino maker!
Originally Priced at a mind numbing $350, reduced to $160, and further
reduced to $65. WOOOOO HOOOO.
Now
that is how I like it ...YEAH BABY! My mother-in-law was more than happy to
buy this one for me for Christmas.Yeah
she's an enabler.
I love her for it.
Now I have a
remedy!We are going
through an amazing number of jars of caramel ice cream topping and bag after
bag of mini chocolate and toffee bars. So instead of Starbucks getting my
money, now Smucker's and M&M Mars is geting it.Anyone
have a recipe for homemade caramel ice cream topping? I need to recoup my
losses here somehow.
Blessings...
Comments (10)
I can't seem to get all your graphics and I wanna see them!
Oh, I love all those cappuccinos too but I also love
coffee
- if it's GOOD - has to be strong, very fresh and the right kind of beans. I use the Walmart/Sam's decaf and add some 100% Kona straight from Hawaii - oh my I am spoiled! But then it must have real cream and sugar in it. Bet if I fixed it for you - you could be persuaded! Do you have a mocha cake recipe???? Pleeeeeeeeeeeeaaaaaaaaaaase can I have it????? Pretty Please?????? 
I'm the same way. Coffee, beer, gas, sawdust... I love the smells. Hate the tastes. ((wink!))
I can only drink decaf because regular coffee makes me so nervous. However, I am not fond of a strong-tasting decaf. I hate the decaf from Starbucks. I know there are people who love that strong taste. I prefer my decaf from Panera Bread Shop. I put lots of milk in it. It has to be light.
I also love mocha--anything mocha, BUT at 400 calories AND $4.00 a drink, you will not find me near a cappucinno. It is not even worth buying my own machine. My metabolism would never let me forget it.
Years ago, I would make mock cappucinno for people by putting a scoop of vanilla ice cream in the coffee.
Per request, mocha cake:
This one is super easy--
Mocha Bundt Cake
55 minutes 10 mins prep
FOR CAKE
1 package white cake mix (I use Duncan Hines without the pudding in the mix)
1 (3.75 oz) package instant chocolate pudding mix
4 eggs
1 cup vegetable oil
2/3 cup vodka
1/3 cup Kahlua
1/4 cup water
FOR GLAZE
1/4 cup Kahlua
1/4 cup powdered sugar
1. Grease and flour Bundt pan, shaking out excess flour.
2. Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
3. Pour into prepared pan.
4. Bake at 350ºF.
5. for 45-55 minutes, or until tests clean.
6. Let cool 5 minutes in pan, then invert onto cooling rack.
7. Place cookie sheet under rack, to catch glaze drippings.
8. FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
9. Drizzle slowly and evenly over warm cake.
10. Use all glaze until it is completely soaked into cake.
11. This cake freezes very well!
Super Fudgy Mocha Cake
Super Fudgy Mocha Cake
Super easy, super fudgy and super tasting. Try toping with a scoop of vanilla ice cream and hot fudge sauce to make a chocolate mocha bomb desert to die for.
10-12 servings
1 hour 20 minutes
2 1/2 cups flour
2 cups sugar
3/4 cup cocoa
3 1/2 teaspoons baking powder
4 teaspoons instant coffee granules
1 1/4 cups water
1 1/4 teaspoons vanilla
1 teaspoon rum or rum extract
4 eggs
3/4 cup vegetable oil
1 cup chocolate chips for batter
1/4 cup chocolate chips to sprinkle on top before baking
Mix together all ingredients in a large bowl until well mixed. Bake in a greased 13x9 cake pan at 180 degrees for 1 hour or until tests done.
Yummy. Caramel cappacino sounds particularly appetizing today, as we are "iced in," down here in GA.
In regards to your question: "Is there ANYTHING that smells remotely as heavenly as freshly roasted coffee beans?"
Yes, bacon frying!!
But, alas, I have given up both coffee and bacon for the common good... except for that occasional decaf or turkey bacon (Yak!!
hmmm, how do I make a pukey face?). But there was a time when I LOVED the taste of coffee, especially strong espresso. It brings back the memory of my brother coming to my house to visit. When I poured him a cup of coffee in the morning, without saying anything, he got up, walked to the sink, poured out half the cup of coffee, and filled it the rest of the way with hot water. I looked at him and replied "Wimp!!"
Now I'm in the mood for coffee! Thanks!
Have a good evening! ~~ Suzanne
I love coffee. Most ocffees were bitter to me until I discovered Gevalia coffee. I get it sent to me at home in the whole bean and grind and perk right away. No bitterness. I like mine with lots of non-dairy creamer (lactose intollerant) and a dash of turbinado sugar. Recently someone gave us a jar of vanilla sugar. We were in heaven. I am not looking into getting some good vanillla beans and making my own. I occasionally do flavored coffees with vanillla sugar...oh my..I'm in haven. My students think the smile on my face is from them playing so well...it's the coffee.
Hello from BFB-for a good, cheap caramel try this (the microwave method does not make as dark a caramel as the oven method):
<TABLE>
<TBODY>
<TR>
<TD vAlign=top width=220>
<TABLE cellSpacing=0 cellPadding=2 border=0>
<TBODY>
<TR>
<TD colSpan=2>Ingredients
<TR>
<TD vAlign=top>
<TD vAlign=top>1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
<TD vAlign=top width=220>
<TABLE cellSpacing=0 cellPadding=2 border=0>
<TBODY>
<TR>
<TD colSpan=2>Instructions
<TR>
<TD vAlign=top>
<TD vAlign=top>OVEN METHOD: Pour 1 can Eagle Brand® into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 hour or until thick and caramel-colored. Beat until smooth.
<TR>
<TD vAlign=top>
<TD vAlign=top>STOVETOP METHOD: Pour 1 can Eagle Brand® into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.
<TR>
<TD vAlign=top>
<TD vAlign=top>MICROWAVE METHOD: Pour 1 can Eagle Brand® into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
Ow, formatting painful-sorry!
Comments are closed.