coffee and cream cupcakes

These tasty cakes were the last treats I made this summer for the students at OMBC. It had been an especially trying day, as I faced closed doors concerning housing, loans and moving logistics. I was frustrated and irritable and decided I needed to bake. I scoured my pinterest cupcake board for inspiration and decided on this fantastic recipe from Annie's Eats. 

Meticulously measuring out the ingredients calmed my frenzied spirit. The sweet aroma of espresso powder and sugar dissolved my frustrated exterior into a vulnerable state. Now I don't know about y'all but God speaks to me through food. Alone in the kitchen, my guard down, God began to surround me with His presence. 

If you've ever made a swiss meringue buttercream (which is what this recipe calls for), you know that even the tiniest  can dissolve the beautiful, fluffy concoction into a soupy mess. I managed to whip the sugared egg whites into a perfect fluff, watched the butter thicken the concoction into a beautiful frosting. But then, for no apparent reason, the mixture broke down into a separated, ugly mess. The recipe assured me that if I kept mixing it, the frosting would come together. 

And God whispered to me- it's not together quite yet. This frosting, your life. You can't see how things are going to work out but if you wait and have faith, they will.

Five minutes later, the frosting returned to its glorious state of light loveliness. 

And you know what? Not everything in my life is answered for or makes sense right now. But all of the major things I was stressed over that night have been resolved! God is faithful.

Aside from the spiritual significance of these beauties, the flavor and texture are really divine. They have rich coffee flavor (I actually added more espresso powder than the recipe calls for). Buttery, light-as-air frosting balances the moist cake perfectly. One student even said these were the best cupcakes she's ever had! 

What You'll Need:

(makes 18-22 cakes)

for the cakes:

3/4 cup (1.5 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

2 cups all purpose flour 

1 tsp baking powder

1/4 tsp salt

1 tbsp espresso powder

1/2 cup strong brewed coffee

1/4 cup + 2 tbsp buttermilk 

for the frosting:

3 large egg whites

1/2 cup sugar

1 vanilla bean, split lengthwise 

3/4 cups unsalted butter, at room temperature

2 tsp espresso powder

2 tsp very hot water 

What To Do:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, mixing well after each addition.  In a small bowl, combine the flour, baking powder, salt and espresso powder.  Whisk to blend.  In a liquid measuring cup, combine the coffee, buttermilk, and coffee liqueur.  With the mixer on low speed, add in the dry ingredients alternating with the liquids, mixing each addition just until incorporated and beginning and ending with the dry ingredients.

Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Scrape in the seeds from the vanilla bean pods.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Remove about half of the frosting to a bowl and set aside.  In a small bowl, combine the espresso powder and hot water and whisk to dissolve.  Blend the espresso powder mixture into the frosting remaining in the mixing bowl until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fit a pastry bag with a large tip. Fill one side of the pastry bag with the vanilla frosting, and then fill in the other side with the coffee frosting. Pipe a test streak until you see both colors coming out of the tip.  Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.

Recipe from Annie’s Eats

Crock Pot Peppermint Mocha

I made a batch of this Peppermint Mocha for a day-long finals study session. I loved that I could whip it up the night before, refrigerate and then keep it warm in the crock pot the next day. I also loved that I had most of these ingredients on hand, saving me some serious money that I could have spent at a coffee shop. I made double this recipe and adjusted flavors by taste. I used instant coffee, 2% milk and heavy cream, and a mix of white and semi-sweet chocolate chips. SO GOOD.

It is creamy and sweet, with a hint of refreshing peppermint. A reminder of this sweet, refreshing season. Christmas in a cup. 

One of my favorite family traditions is our Christmas Eve brunch. We go all out with bacon, sausage, eggs, hashbrowns, scones, quiche, kolaches, French toast, and/or cinnamon rolls. This peppermint mocha would be a fantastic addition to our traditional feast (if any of my other family members would drink it, that is)

It would be great for Christmas mornings too!

What You'll Need:

• 4 cups milk
• Either 4 shots of espresso, 4 rounded teaspoons instant espresso powder plus 1½ cups water, or 2 cups very strong brewed coffee
• ¾ cup semi-sweet chocolate chips
• ¼ cup peppermint syrup
• Whipping cream and shaved chocolate bar for garnish

Peppermint syrup

• 1 cup sugar
• 1 cup water
• 2 teaspoons peppermint extract

What To Do:

1. First prepare the peppermint syrup. In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in the peppermint extract. Store in an airtight container in the refrigerator for up to 3 months.
2. Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
3. Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often – just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming. Taste and adjust flavors as desired. 
4. Serve in festive mugs, topped with whipped cream and garnish with a candy cane, chocolate shavings or a sprinkle of cocoa. Enjoy your Christmas in a cup.

recipe from Kitchen Treaty

DIY Caramel Syrup

I posted Monday about a cheap and delicious way to make iced coffee. I take mine to class with me every morning in my cute purple tumbler- with ice, half and half and two tablespoons of this goodness.

Of course you can buy your own flavored syrup. But this is SO simple, and you control what goes in it. I know that this recipe calls for A LOT of sugar but just remember that you don't use very much at once. It blends better than straight sugar or artificial sweetener in this liquid form. 

What You'll Need:
1 cup water
1 1/2 cup sugar
1/2 cup caramel sauce

I used this caramel sauce. You can make your own too! 

What To Do:
Combine ingredients over medium heat. Stir frequently until sugar is dissolved and mixture is smooth. Remove from heat and allow to cool. Store airtight in refrigerator. 

Add to coffee, lattes, milkshakes, etc!

Recipe from Annie's Eats 

DIY Iced Coffee

Friday I posted some of my favorite pumpkin spiced treats. If you haven't checked those out yet, definitely head over there and pin a couple things for later. Because lemme tell ya, they are pretty dang good. 

Now, I also clarified that it's going to be pretty warm around here in Texas for quite a while. This fantastic DIY iced coffee has been part of my morning routine since school started and I love it. It's very inexpensive and depending on your coffee intake, can last a while! My first batch (which was not a full pound) lasted me two weeks, drinking a glass of iced coffee every day. That means each serving cost me about $0.57 (before half and half and syrup). If I bought a plain iced coffee at Starbucks, it's $2.65.  Made at home= $8 total. Bought at Starbucks= $37 total. That difference adds up pretty quick! 

This cold brewed coffee also is much less acidic than your regular ol' drip coffee which is definitely easier on my stomach!

Now I realize that everyone and their mother has seen the Pioneer Woman's recipe from whence this came but I wanted to show anyone wavering on whether or not to try this out that it's well worth it. 

What You'll Need:
1 lb ground coffee (darker and richer is better)
2 gallons water
2 large containers to hold water and coffee
strainer/colander
cheesecloth/paper towels 

What To Do:
First, take your ground coffee and pour it into a large container. I used a gigantic mixing bowl. I've also used a soup pot to do this. I believe Ree uses a large plastic container.

Then pour the water over it and mix together so that all of the grounds are wet.

(It bubbled up and reminded me of the movie The Labyrinth. 10 Points if you can tell me why!)

Cover this mixture and let it sit for at least eight hours. I left mine overnight. 

Whenever you're ready to move on, get ready to strain your mixture!  Prepare another large container and place your strainer over it with a cheesecloth in it. I don't actually have a fine mesh strainer or a cheesecloth so I took my giant soup pot and placed it in the sink. Then I set my colander over it and covered it with two paper towels (side by side). I used Brawny paper towels and they never ripped, they allowed the liquid to strain through and did not allow coffee grounds to leak out. Perfect.

If your strainer/colander is large enough, pour your entire mixture into it and let it strain. It will take a while.

If you're like me and it is not big enough, use a cup to start scooping liquid into the colander to strain.

Since the container I was straining the liquid into wasn't large enough to hold all the liquid, I stopped halfway through to pour it into my quart size mason jars. Once you've completed the reminder of the straining process, discard the coffee grounds and refrigerate your iced coffee concentrate!

Store airtight and refrigerated in Mason jars, pitchers with lids, storage containers, etc. Unfortunately none of my pitchers have lids, so this is how I store mine! 

[Please note my ridiculously tiny counter space. Also note the yellow splatter painted microwave. Yeah, that's the work of my sister. Does anyone know anything about removing paint from appliances? ]

Ice, add cream and sweeteners, and enjoy! 

Stay tuned for instructions on making a delicious caramel syrup to add as a flavored sweetener to your iced coffee! 

pumpkinmania

(source)

One of fall's most celebrated flavors is pumpkin! Well, it's still a good 105 degrees where I am so I won't be partaking in fall flavors and dishes for a while. I'm squeezing every last drop out of fresh tomatoes, corn on the cob and bright berries. But since everyone not located in the furnace of the US is getting ready for autumn's debut, I thought I'd share some of my : 

(previously published)

tried and true

absolutely delicious

make-your-kitchen-smell-like-heaven

pumpkin treats 

Pumpkin Cream Cheese Muffins

Pumpkin Snickerdoodles

Pumpkin Spice Syrup for Coffee 

Pumpkin Cake Balls

Don't let the ridiculously low quality photos fool you. I just haven't had one of these treats sitting around long enough to take a good picture ever since I figured out how good ALL of these are. I eat them while they're hot. (where applicable haha)

Cheers to cool weather, yall! 

Miscellany Monday

1. I walked ten miles (along with many other members of my church) recently at a walkathon to help raise money for missions, namely two of my students who will spending their summer in Mexico teaching music!

(there were some BEAUTIFUL wildflower fields along our trail!)

Y'all. I am SO out of shape.

I could not even function the rest of the day. I ended up popping ibuprofen and going to bed really early with a slight fever. Ridiculous. (And yes I drank lots of water.)

2. I've bought two shop-my-closet items recently and LOVE them.

This is the best way to shop.

Lace and Ruffles. 

LOVE.

3. On Memorial Day I got to visit my parents and sister. It was way fun!

(I stole Lindsey's nonprescription hipster glasses and wore them all day. They went really well with my cropped jeans, mom's foldover socks and bowling shoes.)

David came along too :)

I even beat my dad at bowling.

(well, and everyone else)

It was a big deal.

I love them :)

4. I got to go support Taryn (8th grade)

Jon

Alexis and Caleb

Olivia

and Steven 

...at their graduation ceremonies.

 So proud of my graduates! 

It's been a busy week and I am so grateful for the beginning of summer and all the freedom that it gives me as a youth minister. We're going to have an amazing time.

5. Funny Story...

On the way to the first high school graduation I was attending I picked up a large iced latte. After all, it was in the morning on my day off. As I walked into the Frank Erwin Center, there were two UT students working as event staff at the door. The girl looked at me and said, "I'm so sorry to tell you this but you can't take that inside. You can stand out here and finish it or throw it away."

I was not happy.

I guess my facial expression made is apparent that I was frustrated with this decision as I turned to stand outside and drink my coffee, because the other event staffer told me I could come stand by them inside where it was cooler.

So I came inside and was weighing my options on how much of the ceremony I was missing versus how much I'd just paid for this drink when I saw the security guy (the nice one who insisted I come in) motioned at me to run and then looked away exaggeratedly. 

So I ran!

It was awesome and I got to enjoy my sweet coffee throughout the ceremony.

And I had the goofiest smile on my face.

He understood my relationship with coffee

and it totally made the rest of my day!

Linkin up with Carissa at Lowercase Letters

Homemade Ice Blended Frappe

I've been attempting to make Starbucks Frappucinnos at home for years and was never satisfied. Either the coffee was too weak, granulated sugar made it grainy, the flavor mix-ins didn't flavor it consistently or the ice/liquid would separate in a mess. So I'd end up spending $5 just trying to make one anyway. 


However, I have recently been able to make ones I love! My students have even requested it on several occasions. And, according to the recipe, it saves you 92% of the cost of going to Starbucks!


The secret ingredient is xanthan gum- just a pinch will help keep the ice+ liquid blended! I found xanthan gum with the specialty baking supplies. It is regularly used in gluten free baking, so your store may have it in the gluten-free section. It is a bit pricey, but it only takes a tiny amount per frappe. (Be sure not to use more than a pinch or else your frappe will taste like lotion. No kidding.)


I use Torani syrups to flavor my frappes/lattes and love them. My favorite flavor to use is caramel! However, you can easily make your own syrups! Check out these from Annie's Eats.

What You'll Need:

• 1 cup double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
• 3/4 cup milk 
• 2 tbsp flavored syrup (or to taste)
• 2 cups ice
• Secret ingredient: Pinch of xanthan gum OR 1 teaspoon dry pectin 

What To Do:

Blend all of the ingredients until smooth and creamy! Taste and adjust accordingly. Serve immediately. You can also store in the fridge and re-blend when you're ready. 

Recipe adapted from Squawk Fox.

Iced Caramel Macchiato

This Sunday our youth group is raising money for camp 

by offering some fancy schmancy coffee drinks and treats at church.

I've been testing out all kinds of latte and frappuccino

recipes since I've never been a barista...

... my job is so tough ;)

So, in honor of our fundraising efforts I thought I'd share 

the recipe to my favorite Starbucks drink!

I make it at home now for a fraction of the cost

 ever since I scored my $5 espresso machine.

You will need:

1 1/2 cup ice*

1 cup milk*

2 shots espresso (2 oz, or 4 tbsp)

caramel sauce (I just use Hershey's!)
1 tbsp vanilla syrup (optional)
*estimated measurements

What To Do:

First, I fill a glass 3/4 full of ice

Then pour milk to the top of the ice

At starbucks, they add a pump of vanilla syrup here.

I don't, but if you like it sweetened, try it!

Pour espresso over the top

and drizzle (about 2 tbsp) caramel sauce over the top

[so pretty!]

Then stir up all those delicious flavors and adjust according to taste.

Easy peasy!

This is how I start most mornings and it is wonderful :)

You can easily substitute skim, almond or soy milk to make it a little healthier too!

What's your favorite coffee treat?

DIY Mocha Frappe

For my birthday this year, my wonderful-beyond-words sister gifted me with 

a Mr. Coffee Cafe Frappe machine. I call him Fred. Fred the Frappe Machine.

This makes my heart happy. See, I'm not sure if you picked up on it when I talked about pumpkin spice lattes, but I spend way too much at Starbucks (and used to at McDonald's until I discovered how many calories their frappes have. Yikes!)

Fred makes it super simple to create my own frappes right at home!

He's a coffee maker/blender combination. 

Now, my recipe will work if you brew your stuff and use a regular blender- 

this just saves me a step.

There are two methods that I use to make a great frappe. 

The first is hot brewed:

Brew about 1/4 cup very strong coffee. 

Pour immediately into blender with:

• 1 1/2 cups ice
• 3/4 cups milk- (sometimes i'm really bad and use heavy cream)
• splash of simple syrup
• 2 Tbsp chocolate syrup (or caramel or whatever flavor you'd like!)

Blend to your desired consistency, adding ice or milk as needed. Top with whipped cream and drizzle with chocolate syrup. Mmmmm!

To minimize weakening of your overall coffee flavor, you can also brew your hot coffee, let it cool in the fridge and then blend.

In the past, things that haven't worked have been

• using too much coffee
• using weak coffee
• using granulated sugar
• waiting too long to blend (thus melting the ice and weakening your drink)

The other method is cold brewed! 

Cold brewed coffee can be used for frappes or iced coffee and has much less acid than hot brewed coffee. So, if you're planning ahead, this is a good way to go. 

What you'll do is soak coffee grounds in water for at least 8 hours (overnight is even better! the longer, the more flavor transfer) The ratio of grounds to water will depend on what you're making it for. If you're making iced coffee, use 1 oz coffee per 1 cup water. For the frappe, I'd triple that amount. 

Once it's all soaked and set, filter the mixture through a fine mesh strainer. I used a colander with coffee filters since I don't have fancy kitchen things (besides Fred, that is).

Once it's all strained, refrigerate up to month in an airtight container 

Use the same measurements to blend a mocha frappe as the hot brewed directions. Yum!

Iced Coffee recipe coming soon, so stay tuned. 

Pumpkin Spice Latte

Me and Starbucks have a love-hate relationship.

I love their coffee.

I hate how much I spend on it.

I love their fair trade/socially responsible attitude.

I hate how much of my money is feeding their corporation.

I love that their coffee drinks actually taste like coffee (cough... McDonald's) 

I hate that I can't ever replicate an acceptable alternative at home....

til NOW! 

These next couple of weeks, I'll be sharing some of my favorite coffee concoctions that you can make right at home. And today's drink of choice is the infamous Pumpkin Spice Latte. 

Basically, you'll combine espresso, steamed milk, and pumpkin spice syrup. 

I don't have an espresso machine or especially understand what espresso is compared to regular coffee. So here's what I do.

Brew about 1/2 cup of very strong coffee- I use four tablespoons of grounds per half cup

Warm up a cup of milk over the stove or in the microwave until it's hot.

Combine those two and add two tablespoons of pumpkin spice syrup 
(or more or less to taste)

Top with whipped cream and caramel sauce. 


Voila!

Here's how you make the pumpkin spice syrup

Heat 1 1/2 cups water and 1 1/2 cups sugar in a pot until all of the sugar is dissolved.

Add in :
1 Tbsp ground cinnamon (or 4 cinnamon sticks)
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 Tbsp pumpkin puree

And simmer this, not quite to boiling for about 5 more minutes, and then cool for 10-15 minutes.


Strain through a cheesecloth or a fine mesh strainer and bottle for use!

I actually attempted this with coffee filters and it didn't really work so I didn't strain mine. As long as I shake it up before use, it's totally fine that way!

(this bottle was $3 at Ikea and is perfect for storing syrups and dressings!)

And that's it! Store in the fridge and you've got homemade pumpkin spice syrup and all the tools you need to save a ton of money by abstaining from daily trips to Starbucks.