Rhubarb Coffee Cake

big crumb coffee cake

Rhubarb, what a funny looking plant, and a funny sounding word. I may have eaten a piece of rhubarb pie once in college — it was a Pi Day Party so the details elude me — but I bought a few stalks at the supermarket last week. It looked like giant reddish celery, like the love child of celery and beets. But its stringy crispy texture is more of a mix between celery and aloe. The green insides remind me of succulents. It was not a promising start, but I tossed it with sugar, cornstarch, and ginger and moved on. Continue reading

Chocolate Espresso Shortbread

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A few weeks ago, I acquired some Red Velvet Coffee from Peerless Coffee and it smells like a chocolate factory. I know, because I toured the Scharffenberger factory three times. They gave out free chocolate. The Red Velvet coffee smells rich and chocolate-y with vanilla. The taste is wonderful, and I have tried to convince people to come over just so I can brew them a cup. When that failed — who wants a cup of coffee 9 at night? — I decided I needed to bake with it just to share it with more people in the world.

Most of the coffee shortbread recipes I came across used instant espresso — bah! — but I did come across one that used three tablespoons of ground coffee. I was too chicken to try three tablespoons so I did a much more moderate 1 tablespoon. In future attempts, I think I will add a tablespoon or two of strong coffee into the cookie batter (if only for the color), but I’m happy with the result as is. It’s crisp and crumbly and not overly sweet.  I was told it was good on its own, but out of this world when eaten between sips of black coffee.It went fast! Continue reading

Cold Brew Coffee and Simple Syrup

cold brew coffee
This morning I woke up in a thin sheen of sweat, and knew it was time to switch from hot to cold coffee. If you haven’t tried it yet, I strongly suggest you try making your own cold brew coffee concentrate. You don’t even need a coffee maker, just a jar, a strainer, paper towels, and, of course, ground coffee and water. The result is a concentrated coffee with a smooth finish. It is less bitter and acidic than traditionally brewed coffee that’s allowed to come to room temperature, and best of all, it’s not water-y!
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