It is finally cold enough in Texas to thoroughly enjoy a steaming cup of coffee without sweating. My Vietnamese friend taught me the secret to good coffee: condensed milk!!!
Hot Vietnamese Coffee Recipe
✰ Coffee Pot Way:
◦ Chicory coffee or a strong french roast
◦ Water to brew coffee
◦ Condensed milk
- Brew a pot of strong coffee
- Add in 2 tablespoons of condensed milk per cup of coffee
- Stir and enjoy!
✰ Traditional Way:
◦ 1.5 tbs chicory coffee or a strong french roast
◦ 1/2 cup hot water
◦ 2 tbs condensed milk
◦ Single cup filter / brewer (Phin)
◦ 8 oz glass cup
- Add in 2 tablespoons of condensed milk to glass cup.
- Place single cup filter over cup and spoon in 1.5 tbs grounded coffee. Add the filter piece and press down.
- First add a small amount of hot water and wait for it to seep into the coffee. Then add the rest of the water to the top of the filter cup unit. Cover filter unit with cap/lid.
- Allow 3-5 minutes for the coffee to drip. *drum your fingers*
- Remove cap and set filter unit on top. Stir and enjoy!
THE RICHEST MOISTEST CHOCOLATE CAKE YOU WILL EVER MAKE! (no really – tested and tried true!) This is my all time favorite chocolate cake recipe. It comes out tasting amazing and moist every time (even if you aren’t being super careful). I actually made this for my 23rd annual birthday cake challenge.
Moist Chocolate Cake by Foodess (Jennifer Hill)
- 1¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
- ½ cup butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
- Preheat oven to 350°F. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside. For cupcakes, use silicone cups or paper liners (makes about two dozen).
- In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and mix until smooth (about 3-5 minutes). Stir in hot coffee with a rubber spatula. Don’t worry, the batter is suppose to be very runny.
- Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes (until toothpick inserted in center comes out clean with just a few moist crumbs attached). For cupcakes, bake for about 20 minutes (test with toothpick too).
- Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
I love this ice cream recipe! I really think this is even better than Häagen–Dazs coffee ice cream. The texture is rich and smooth and the coffee grounds gives it more texture and taste.
Recipe by Nami on Just One Cookbook – Coffee Ice Cream
Go to her blog for a detailed recipe with pictures!
Homemade Coffee Ice Cream (modified)
1 1/2 cups 2% milk
3/4 cup sugar
1 1/2 cups whole coffee beans*
pinch of salt
5 Egg Yokes
1 1/2 cups heavy cream
1/2 tsp vanilla extract
1/2 tsp finely grounded coffee*
1. Heat the milk, sugar, whole coffee bean, salt and 1/2 cup of the heavy cream in a medium saucepan until it’s warm and steamy, but NOT boiling. Once the mixture is warm, turn off the heat and cover. Remove from the heat and let steep at room temperature for 1 hour.
2. Reheat the coffee-infused milk mixture on medium heat, until hot and steamy but NOT boiling.
3. In a medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly so that the yolks are tempered by the warm milk, but not cooked by it.
4. Transfer the warmed egg yolks back into the saucepan. Stir the mixture constantly over low/medium heat with plastic spatula for about 10 minutes. Make sure to scrape the bottom and the side of the pan. DO NOT OVERCOOK (Eggs will be scrambled if you do).
6. Pour remaining 1 cup of heavy cream into a medium size glass bowl, set on ice over a larger bowl.
7. Set a mesh strainer over the heavy cream bowl and pour in the warm egg yolk mixture. Press on the coffee beans in the strainer to extract as much of the coffee mixture as possible, then discard the beans. Mixed in the vanilla and the finely grated ground coffee. Stir until cool over the ice bath.
8A. Home Made: Pour the mixture into an air tight container with lid and place into the freezer. After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. Continue to check the mixture every 30 minutes to 1 hour, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results.
8B. Ice Cream Maker: Chill the ice cream mixture in the refrigerator. Pour the mixture into ice cream maker and process the mixture in the ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Pour into an airtight container and freeze until firm.
*I used Dark Roast whole coffee beans from HEB and finely grounded Cafe Du Monde chicory coffee. You can also use decaffeinated coffee.
すべて抹茶 Subete Matcha Update!
Green Tea ice cream is my ultimate, ULTIMATE favorite flavor. Unfortunately, most ice cream parlors in America don’t carry green tea ice cream so I always end up getting a scoop of coffee. Thankfully someone came up with a homemade matcha ice cream recipe! Now i can have green tea ice cream anytime and all the time!
Recipe by Aeri’s Kitchen on Youtube – Homemade Green Tea Ice Cream (녹차 아이스크림)
Homemade Matcha Green Tea Ice Cream
2 tsp Green Tea Powder
2 cups Half and Half (16 oz)
4 Egg Yokes
½ Cup Sugar
1. Prepare the 4 yolks and combine with 1/2 cup of half and half into a bowl. Add the egg/half and half mixture into a small saucepan and cook on low heat for about 10 minutes (stir occasionally). This will make the egg yolk safe to eat.
2. In a medium bowl, combine 1/2 cup of sugar and 2 teaspoons of matcha powder. After cooking the egg mixture for 10 minutes, turn off the stove and add the matcha powder mixture into the saucepan. Stir well.
3. In the container you are freezing the ice cream with, combine the saucepan mixture with the rest of the half and half. Stir well.
4. Freeze the mixture and stir at intervals: Freeze for 3 hours and then mix the ice cream. Then stir again after 1 hour. Stir after 1 hour 2-3 more times.
Yield about 1 quart.
Berry picking is a wonderful inexpensive way for the whole family to spend some time together outside. We went to Matt Family Orchard in for some blackberry picking. Blackberries ripen in mid May through mid July. We picked a whole bucket full! They were only $3.70 per pound.
Some other fruits at the orchard:
Blueberry: April – May
Jujube (Asian Date): mid July through August
Asian Pear: July – August
Fig; July – September
Asian Persimmon: October – November
Citrus: October – November
Easy and delicious!
pre-cut fries (I used seasoned crinkle cut fries)
cheese cheese cheese (I used mozzarella & peperjack with Parmesan combo)
fresh ground pepper
other kinds of meat (sausage, bacon, ham, etc)
basically anything you want!
1. Cook fries according to package directions: Preheat oven to 425°F. Arrange one layer of fries on an aluminum covered pan (for easy clean up). Bake for 20 minutes.
2. Add everything: cheese, peperoni, and spices. Bake for another 10 minutes.
3. Cool for 5-10 minutes and enjoy!