National Brownie Day

There’s something really satisfying about being thrifty. I’m one of those people that responds to compliments on my attire with a “I dug this out of the clearance bin!” Ok, I’m not that crazy about a deal, but almost. I’ll admit, I’ve purchased clothing at 5 Below- it was a “Mo’ Mummies, Mo’ Problems” Halloween shirt. I just had to! One of my favorite ways to save a penny and pat myself on the back is to repurpose items I no longer have use for. I do it with furniture and clothing from time to time, but it manifests most often with food. I hate wasting, so I’ll throw leftover bacon in a frittata or season last nights’ chicken for tonight’s tacos. With National Brownie Day on the mind, I came up with what could quite possibly be my best Frankenstein thus for: Sea Salt Caramel Mocha Brownies with real brewed coffee!

We do a lot of coffee drinking during the work day, as I’m sure many of you do. How could we not with endless fresh roasted coffee at our fingertips? The daily dilemma I encounter coincides with my 3pm slump. I’ve still got a full two hours to go and dinner definitely isn’t making itself. “Should I make fresh coffee?” I ask myself. “Will anyone else drink it?” I torture myself over this for a while and walk around to see if anyone will coerce me into doing what I want to do. The desire for coffee inevitably wins but sometimes there is half a pot left as I gather my belongings to leave for the day. This time around, I poured the leftovers into a pitcher and left it in the fridge overnight. I had a brownie recipe on my mind!

I grew up with foodie parents and cooking shows were a primary source of entertainment in our household. I watched a lot of “The Urban Peasant,” where frugality and functionality were incorporated into devising recipes. James Barber looked for ways to spice up and reinvent household items in creative combinations. I saw a lot of like-minded chefs during my first year at Coffee Bean Direct. In our annual chili cookoff, many of the contestants used coffee and tea in their recipes. Not only were my coworkers amazing cooks but they introduced me to the world of Coffee Chili, Chai Chili, and a plethora of inexpensive, flavorful, nuanced dishes. They obliterated my stodgy notion that coffee and tea belong in your mug. You’re telling me I can fuse caffeine into my lunch? Mind blown.

I have to admit, I get a little thrill whenever I find a deal. I laugh wickedly when I arrive at friends houses with homemade caramel lattes and they asked me where I stopped. I save my time and money with shameless amusement. No $5 drinks for this girl! I’m addicted to finding a good deal. It only took a single taste test for me to know I had stumbled upon genius with this Sea Salt Caramel Mocha recipe. Feel free to use flavored coffee if you want to push the envelope. I used our Colombian Supremo, brewed strong, but any leftover coffee will do! You just want to make sure it’s at least slightly cooled before you mix it into your ingredients.

Do yourself a favor and brew that extra pot. The more leftover coffee you have, the more you basically have to bake these mouthwatering brownies. I mean you could just throw your leftover coffee out. But that’s like pouring potential happiness down the drain. Don’t wonder what would’ve been. You’re better than that.

Brew, bake, and celebrate! Let us know how it turned out in the comments below.

Ingredients

1 cup butter

8 ounces bittersweet chocolate, coarsely chopped

3 ounces semisweet chocolate, coarsely chopped

4 eggs, lightly beaten

¾ cup granulated sugar

¾ cup packed brown sugar

½ cup of caramel bits

about 2 tsp sea salt

¼ cup strong brewed coffee

2 teaspoons vanilla

1 cup all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 -3 teaspoons strong brewed coffee

Directions

Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.

In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, coffee and vanilla. Stir into warm chocolate mixture; cool to room temperature.

In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Spread the batter in the prepared pan.

Bake in a 350 degrees oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.)

Stir in the caramel bits. Drop the sea salt all over the top of the batter, a pinch at a time.

Cool completely in pan on a wire rack; then cut into bars.

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
December 07, 2018 at 02:36PM
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National Cookie Day

Cookies are such a happy little food. You can’t be truly sad when you’re eating a cookie. The other undeniable thing about cookies is they scream to be dunked. That’s where we come in. Milk and cookies? We’re not going to deny it. It’s a timeless pairing. But coffee and tea are where it’s at in the beverage world. There is no better reward for successful adulting (I know, it’s not a real word) than a steamy cup of vitality to dip your cookie in. With National Cookie Day coming up, we used brewed tea to bake spicy, sweet Chocolate Chai Tea Cookies. Guess what we did with them? We dipped them in coffee, like the rebels that we are. Step aside milk, coffee and tea are coming for you.

Believe it or not, there is a science behind dunking. Cookies taste better when dunked; it’s not in your imagination. Some cultures even apply rules to their dunking. In Australia “Tim Tam Slam” is a six-step process where dunking enthusiasts bite off the corners of their cookie, use it as a straw to slurp up their beverage of choice, and then pop the cookie in their mouth for ultimate consumption. Dunking dissolves the sugars of a cookie, releasing its flavor and softening the texture. It draws in the liquid so it’s easier and more pleasurable to eat.

The UK honors a “National Biscuit Dunking Day.” We looked into it and for all intents and purposes, what the English consider a ‘biscuit’ would be seen more as a cookie in the U.S. I’m sure you can find someone to argue this claim, but that’s a can of worms for another day. The holiday was born to make physics accessible by focusing on a cheerful subject matter. The founder of this holiday, physicist Len Fisher, was surprised by how quickly the day gained attention and popularity. Almost every UK newspaper celebrated, posting Washburn’s Equation, which explains capillary flow in porous materials. The science of dunking became a household subject matter.

Now that you have been graced with this life-altering, scientifically-proven epiphany, you can celebrate National Cookie Day in expert fashion. We’re not saying milk doesn’t have a place in the dunking world, we’re just saying it’s more of an accessory than an essential. I mean, you can’t argue with science, right? There goes coffee and tea, stepping in and upping the ante, once again.

Try this physics experiment out yourself with our favorite cookie recipe and your coffee or tea of choice and share your experience in the comments below!

Servings 3 -4 Dozen

Ingredients:

1 Cup Butter Softened

2 Cups Sugar

¼ Cup Brown Sugar Packed

2 Eggs

¼ Cup plus 2 Tbsp Old World Chocolate Chai Tea, strong brewed

¼ cup cocoa

4 Cups All Purpose Flour

2 Tsp Baking Powder

½ Tsp Salt

1 ¼ Cup Powdered Sugar

3 Tbsp Milk

2 Tsp Vanilla

Ground Cinnamon

Instructions

Begin by creaming the butter, adding in the cocoa, sugars, eggs, tea, and vanilla.

Add in the flour, baking powder, and salt, mixing well.

Chill the cookie dough in the fridge for 1-2 hours.

Preheat the Oven to 350*.

Roll the dough out on a floured surface and cut the round shapes.  Place them on a greased cookie sheet about 2 inches apart.

Bake for 10-12 minutes then remove from oven and let cool before moving to a wire rack to complete cooling.

While the cookies are cooling combine the powdered sugar, milk, and vanilla in a small bowl.

Spread a little bit of the glaze on each cookie and add a dash of cinnamon.

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
December 04, 2018 at 10:55AM
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National Sandwich Day

You know those awkward, eye-roll inducing “ice-breaker” activities instructors and teachers use before their classes? I have an exercise people may actually warm to. Ask them what their favorite sandwich is. Being perpetually hungry and obsessed with food in general, I often ask this question. National Sandwich Day is November 3rd and it’s a great opportunity to get to know people in a new, more intimate way. You can learn everything you need to know about someone from their response. Some go simple. A grilled cheese or a turkey and swiss. Those people are generally laid back, uncomplicated, purists. Chicken Parm? You lead with your heart. Peanut butter and jelly with trimmed crusts? You’re type A.  If the Gobbler is your favorite, you are a full-fledged psychopath. Just kidding! You’re a person after my own heart.

The Gobbler, aka the Pilgrim, aka the Puritan, has an endless number of stage names and variations that revolve around the same concept- pile all your Thanksgiving leftovers on a sandwich and chow down like your life depends on it. It’s not dainty, and it’s not something you eat on a first date. It’s an amalgam of turkey, stuffing, cranberry sauce, gravy, maybe even mashed potatoes and a whole lot of shameless savagery. This ultra-loaded, juicy, sweet, salty combo may actually put the integrity of Thanksgiving dinner in question. Ask around. A lot of people love Thanksgiving dinner even more in its reincarnation the following day, or what I like to call “Second Dinner.”

This seasonal treat has gone from an exotic novelty to a fall staple, but it is no spring chicken (spring turkey?). I first learned about the crazy combo twenty years ago on a summer trip to Cape Cod. We celebrated our arrival at a little deli that served “The Pilgrim” piled high on fresh bread year-round. This version included muenster cheese and lettuce and could be served in wrap form upon request. I ordered mine on fresh sourdough and was presented with a full loaf of bread busting at the seams with sweet and salty goodness. Cape Cod and other areas of Southeastern Massachusetts claim ownership of this gem which is served year-round at deli’s and restaurants. After all, the oldest town on Cape Cod is the aptly named Sandwich, Massachusetts.

The first known recipe emerged in the 1950’s although the dish was likely around undocumented well before that. The original sandwich was considered a refined treat, eaten with white gloves, and perhaps even a raised pinky. Sandwiches did not transform into a messy Jenga of glorious ingredients until much more recently. Nowadays, we embrace the mess and shovel as many flavorful components as possible into our melty, gooey creations. Table manners have taken a back seat to flavor in the current manifestation of sandwiches, and the Gobbler is a prime example.

If you haven’t tried this dream of a sandwich, please, let National Sandwich Day be your catalyst. We love building our own because we can customize them to perfection. While we usually adopt a “the more the merrier” attitude about food, we don’t use mashed potatoes on ours. The pairing of fresh turkey, a spicy sage stuffing, turkey gravy and thick layer of whole-berry cranberry sauce is too perfect to mess with. Make yours with all your favorite Thanksgiving components and lots of napkins handy. Here’s to the Gobbler and all its sandwich ancestors this holiday season. Now that is something to be thankful for.

Try out our favorite fall recipe and let us know how it turned out in the comments below!

Ingredients:

1 white or wheat roll (we used honey wheat for a dash of sweetness)

1 tsp butter

4-5 oz turkey, broken into smaller pieces (this helps ensure turkey in every bite)

¼ cup sage or cornbread stuffing

4 tbsp cranberry sauce (whole-berry or jellied based on preference)

3 Tbsp gravy

Directions:

Cut the roll in half and spread with equal amounts of butter. Place cut side down on a warm grill pan and toast. Remove from heat.

Coat both sides of your roll with cranberry sauce. Add a layer of stuffing and top that with pieces of turkey. Add gravy on top (dripping is encouraged!). Top with the top piece of the roll.

SNACK LIKE YOU MEAN IT!

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
November 02, 2018 at 03:16PM
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Dirty Chai Blog Post

People are passionate about their beverages. We want them flavorful, pretty, fresh, and inexpensive. We need them fast, in the biggest cup you’ve got, with our choice of milk, and a generous dash of whip. Remember those multicolored pastel drinks that were all the rage? What about freakshakes, the mother of all milkshakes, topped with every confection imaginable? People are having fun with their drinks, and we are on board. One of our favorite trends these days is the Dirty Chai Tea Latte. You can have all the warm, spicy flavors of chai without sacrificing the essential, revitalizing joy that is coffee. Basically, you can have your cake and eat it too. Bonus: you can make it at home!

Some of the best innovations come from necessity. We’ve all made those “I really need to go food shopping but I don’t feel like it” meals. You stare into your bare cabinets and try to figure out how you can work those pitiful, mismatched ingredients into something edible. There are entire cookbooks on the subject matter. Scarcity can turn anyone into an innovator.

The aromatic tea we know and love was born in tougher times. Masala Chai is a Hindi term that translates to “mixed-spice tea”. In the early 1900s, black tea was very expensive in India. Vendors used milk, sugar and spices to keep their brew flavorful while keeping costs down. To stimulate the sales of Indian tea, the British-owned Indian Tea Association encouraged big employers to offer tea breaks throughout the work day. They also encouraged chaiwalas, tea vendors, to sell their brew along the developing railway system.

Traditional Masala Chai used black tea, typically the local Assam or Ceylon, blended with real spices that varied based on region and availability. Chaiwalas became an important part of the culture and continue to exist all over India. They are one of the only consistent presences in a very diverse country, from lazy rural villages to busy cities streets. People from all walks of life flock to chaiwalas for a reprieve from the hustle and bustle of daily life. Over tea, you’ll see people congregate, night and day, discussing anything from politics to sports.

Masala Chai became popular in India, but it didn’t stop there. Over the pond it went, right to our local coffee shops and tea houses, in all its spicy, fragrant glory. Any trendy coffee shop will boast the “Best Dirty Chai,” but as DIY-ers, we subscribe to the philosophy that if you want something done right, you’ve got to do it yourself. A lot of cafes make their chai with a concentrated syrup or powder mix. This version fuses our own signature chai spices into the tea like the first chaiwalas. Those real ingredients add a richness and depth of flavor you can’t emulate with an artificial mix alone. You wouldn’t build a house with particle board. You have to go for the good stuff!

If you want the traditional Dirty Chai experience, brew up 2 shots of espresso – we love Godfather’s Italian Espresso for this drink. You can also strong brew any coffee of your choice. Typically, espresso drinks use a dark roast, but the beauty of doing it at home is that you get to choose. Your home will be filled with that sweet, spicy aroma in no time! Whether you’re brewing it by the cup or the pitcher, this decadent treat is as simple as it is tasty.

Give this recipe a try and let us know what you think in the comments below!

Ingredients

1-2 tbsp Spiced Chai tea

½ cup of water

1/3 cup of milk of your choice

½ cup of strong coffee or 2 shots espresso

2-3 tsp honey

1 drop vanilla extract

A dash of cinnamon

Directions:

1.) Prepare coffee or espresso

2.) Prepare chai by bringing water to boil, then pouring it over loose leaf tea in a tea strainer.  Let steep for 5-10 minutes. Remove tea bag/tea container from tea.

3.) Add honey and a drop of vanilla to chai tea, stir in well

4.) Prepare milk by either heating it up in a pot on the stove or use a wand to steam

5.) Add milk to chai

6.) Add strong brewed coffee or espresso and a dash of cinnamon

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
October 29, 2018 at 10:43AM
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Coffee S’more Pie

You think you know everything you need to know about s’mores? We beg to differ. Not only did we remix the famous trio of ingredients into delectable pie form, but we also gathered all the shocking, scandalous, and morbid facts surrounding this infamous delicacy. The union of chocolate, marshmallow, and graham cracker is a tale of ingenuity. We’ve followed the trend, taking this recipe up a notch and redefining the s’more yet again!

The first known recipe emerged 90 years ago, but the s’more and its’ components were no new kids on the block. Marshmallow root was used to heal wounds throughout the ancient world, but Ancient Egypt created a sweet elixir by mixing the root with honey. The divine treat was used to soothe coughs and sore throats and was solely reserved for royalty and gods. They were used medicinally again in 1800’s France, sold in bar form as lozenges. The modern-day marshmallow has substituted gelatin for the plant’s sap, and has become a whole lot fluffier, but it still goes by the same name.

Graham crackers had a far more dogmatic origin. Presbyterian Minister, Sylvester Graham, created the recipe for these crackers to curb society’s impure desires. He believed moral collapse was imminent, and our diets were a contributing factor. Condemning the sensuous nature of juicy, flavorful foods, he proposed a dry, unseasoned vegetarian diet of starches and vegetables to curb bodily excitement. The author of “On Self Pollution,” preached that a plain, wholesome diet would allow society to resist its lustful urges and allow us to return to our natural, chaste state of being.

Strangely, the first known union of chocolate and marshmallow dates back to Victorian-era funeral tradition. It was customary to serve sponge cakes and sandwich cookies filled with chocolate and marshmallow at these services. Rich, elaborate treats were often served to display the wealth of the deceased and their family, along with decorative ostrich feathers and extravagant costumes.

Later, marshmallow roasts became a trendy way to mingle. Young people congregated around bonfires, nibbling each other’s marshmallows and socializing with friends. Marshmallow roasting was considered a fun, flirtatious activity for singles. The summer fad continued through the 1890’s as a simple, inexpensive way to host.

The s’more we all know and love made its first appearance in the 1927 issue of the Girl Scout guidebook “Tramping and Trailing With the Girl Scouts” with the title “Some Mores.” The recipe gained popularity and quickly became a campfire staple. Somewhere down the line the name got shortened, but the recipe lives on. People love their s’mores so much that the flavors have been integrated into everything from ice cream to waffles to protein bars.

As much as we love the holidays, it’s always a little sad to see the summer go. Or it was, before we found a way to keep all the gooey, rich flavors of our beloved s’mores close to our heart (and bellies) all winter long. What’s more seasonal than coffee and pie? We certainly can’t think of anything.

Try out this super easy, super yummy recipe and let us know what you think in the comments below.

Ingredients:

• 1 package chocolate pudding mix
• 1 can evaporated milk
• ¼ cup strong brewed fall roaster’s blend
• 1 (9-inch) graham cracker pie crust
• 2 cups miniature marshmallows

Directions:

In a mixing bowl, whisk chocolate pudding mix, evaporated milk, and strong brewed coffee. Set aside.

Carefully pour in filling. Chill.

Place marshmallows in the center of the pie (they will spread as they melt). Broil until marshmallows are golden brown.

Serve!

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
October 15, 2018 at 09:18AM
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National Dessert Day

Food is love. There is no way around it. There’s a reason they put plump, sweet-faced grandmas on food labels. Love is the secret ingredient in any true home-cooked meal. The holidays are the perfect time to come together with family and friends, fill our homes with aroma of fragrant, slow-cooked treats, break bread, and be together. Food unites us and requires a pause in the frenzy of daily life. It’s time to slow down, to savor, and indulge.

To be fair, not everyone agrees with this sentiment. We all know someone who implements rigid meal prep, Tupperware after Tupperware of bland, monotonous rations. Their calories and protein are in line with the daily recommended value, their blood pressure is pristine. The creator of the food pyramid would love these people, but those meager little meals just make us sad. Someone once told me “food is strictly sustenance,” and I balked at the thought. I’m all for balance, and I love nothing more than a good salad some days, but where is the love in unseasoned, broiled chicken, day in and day out? Is that a life worth living? We think not.

The thought came back to me months later, meeting a friend at our favorite little Italian bakery. The spot was abuzz with conversation, friends catching up at the end of the work week, milk being frothed for cappuccinos, orders being filled. It wasn’t a fancy place, but there was always an aura of merriment and the food was out of this world. I ordered my favorite, their Italian Rainbow Cookie Cake, to go with my latte. If you haven’t tried this, please, scour the baked goods in your area until you find one. I sat and savored the lush, homemade chocolate ganache, the smooth, dense almond cake, the fresh, tart raspberry jam oozing from between the layers. This was no meal of sustenance, but rather a festive departure from the mundane. Dessert cannot be rushed through or thoughtlessly devoured. It must be savored alongside a steamy mug of coffee on a joyful little floral plate with friends. Dessert is not a food, it’s an experience.

The ideal holiday requires no travel, no cleaning, no gift-buying, just really good food. National Dessert Day just might be that holiday, and who doesn’t need an excuse to celebrate? You can even get away with skipping dinner if you want. Sustenance is cool and all, but today is a day to eat the kind of foods people daydream about.

We took a look back at our favorite dessert recipes and put together this handy little list for you. We’ve got everything from 2-ingredient, no fuss recipes to romantic, shareable items, and desserts that will impress the snootiest of foodies. You can even observe the holiday in pajamas, eating gooey Hot Fudge Pudding Cake for dinner with your cats. Now, that’s a holiday tradition we could get behind.

Try out one of these amazing recipes and let us know what you think in the comments below!

No-Churn Coffee Fudge Ice Cream

Hot Fudge Pudding Cake

Vietnamese Coffee Pops Recipe

The Perfect Two-Ingredient Dessert

Apple Berry Pie

Chocolate Lover’s Coffee Shake

The Ultimate Coffee Lover’s Cheesecake

Green Tea Mojito Bars

Earl Grey Truffles with Orange & Lavender

Coffee Smoothie (for Two) Recipe

Matcha Cheesecake Recipe

Peppermint Bark Recipe

Crème Brulee Recipe

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
October 12, 2018 at 12:18PM
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Apple Cider Donut Overnight Oats

Mornings are hard. I once worked in an office where I was the only one who drank coffee. That’s right, no coffee pot and no coffee shops or drive-thru’s nearby, just little packets of decaffeinated green tea taunting me from the break room. I would arrive every morning with my personal keg of coffee and quietly caffeinate in my corner cubicle while fresh-faced decaf coworkers buzzed around with irritating peppiness.

We’ll go to ridiculous lengths to make mornings as easy as possible: breakfast prepped, coffee timer set, clothes laid out. Many of us just aren’t morning people. I don’t know what I would do without my coffee. Seeking to minimize my morning routine, my interest was piqued when I came across a recipe for “overnight oats with coffee.” Coffee and breakfast in one? It was almost too good to be true. I looked for a simple overnight oats recipe and added in my own dash of pizzazz.

With fall comes a plethora of rich, hearty flavors too good to pass up. As much of a summer person as I am, I must admit, I’ll take a dash of apple cinnamon or pumpkin spice in my coffee any day. One of my favorites is our Apple Cider Donut flavored coffee. Fusing the flavors of fresh donuts (without the guilt, might I add), spicy apple cider, sweet brown sugar, and cinnamon, this autumnal flavor pairs perfectly with breakfast. I decided to give it a whirl in my overnight oats recipe. This recipe called for ¼ cup of coffee, strong brewed. I made mine double strength and let it chill.

As much as you may want to sleep in, kids and pets often have different ideas. Often, it’s even hard to find much time for meal prep in the evenings. I liked this recipe because it was easy and didn’t require a lot of ingredients. In a jar, I mixed ½ cup of chopped apple, ½ cup of old fashioned oats, a teaspoon of honey, an 1/8 teaspoon of ground cinnamon and chilled coffee. Then, I sealed it up and hoped for the best. It made me a little nervous forgoing the timer on my coffee pot, but I was committed to finding out if my coffee oats would do the job!

I couldn’t believe how tasty this recipe turned out to be. A breakfast that is filling, easy, and gets me going in the morning? If only I had known years back, I could’ve saved myself a lot of sulky mornings in that corner cubicle. Well, better late than never! Give this recipe a try or modify it to your liking. Pumpkin Spice coffee overnight oats? Mash in a banana? Overnight oats with yogurt? Tell us what you think in the comments below!

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
October 08, 2018 at 09:17AM
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French Onion Soup

Nothing says fall quite like a smoldering bowl of soup. There’s nothing like those chilly days, filling up on rich, aromatic dishes. As a self-proclaimed foodie, I love any opportunity to try out new recipes, especially if they include my other passion: good coffee. This fragrant, cheesy, broiled recipe for French Onion soup is cool weather joy, epitomized.

I have always been a huge French Onion soup enthusiast. There was time when it was the only thing I would order when I went out to eat. I’ve always had an affinity for the savory and this was a special treat I could never get enough of. I remember my mother making this recipe for me on snowy days. She used the ceramic two-tone brown bowls allotted for this dish and this dish alone, broiled the cheese, and left the whole house smelling like heaven. My stomach would growl while I waited impatiently for my mother to call me for dinner.

Just like French Onion soup brought my family together on snowy days, the famous dish served as a unifying force in Paris as well. While onion soup had been around for ages, it was considered a food of the poor- many could only afford broth, bread, and onions. This staple was born in the restaurants surrounding les Halles, the only area open to a late night/early morning crowd at the time.

The addition of “gratinee,” or cheese, served as a hearty, affordable breakfast for the blue-collar workers seeking early morning fare or after a hard-partying evening at the cabaret. French Onion soup bridged the gap between the “haves” and “have-nots,” as customers poured into doors of these little cafés. Inebriated socialites in tuxedos sat beside bloody-aproned butchers at the end of their shifts, indulging in the irresistible late-night fare.

Nowadays, French Onion soup is less culturally charged, but it still is tasty enough to appeal to people from all walks of life. In France, they’d often add caramel and burnt onions to soup to add flavor. We added coffee, brown ale, and unfiltered apple juice, layering ingredients slowly to add to the depth of flavor in this recipe.

We recommend a coffee with some bite, as flavor is the name of the game for this treat. We love the Ethiopian Yirgacheffe, light or dark roasted, depending on your preference. If you want a smokier flavor in your soup, go for the dark roast. If you prefer a nuttier, sweeter taste, go for light.

Simmering onions in brown ale and unfiltered apple juice as well as fresh-roasted coffee adds a sweet/salty/tart richness that will make this recipe a go-to all fall and winter. This makes for the perfect Sunday dinner as the days get shorter and cooler. Maybe even try it out as a hangover cure. We’re not saying it’ll work, but it’s worth a shot.

Give this recipe a try this fall and let us know what you think in the comments below!

Ingredients:

Serves: 4 to 6

6              medium sweet onions (we used Vidalia)

1              teaspoon dried thyme

1              teaspoon salt

1/2         teaspoon black pepper

2              tablespoons salted butter

8              ounces mild brown ale

16           ounces unfiltered apple juice

32           ounces brewed coffee

1 1/4      tablespoons mushroom or beef bouillon

2              bay leaves

1              fresh baguette, sliced

4              slices Swiss cheese

Directions:

Thin slice onions and add them to a soup pot on medium-high heat. Add butter, thyme, salt, and pepper. Stir frequently while the onions reduce and caramelize. Add the brown ale (Newcastle is a great choice!) to deglaze the pan and let the onions reduce again until there is no visible liquid. Add apple juice to deglaze the pan a second time and simmer for 5 to 6 minutes on medium. Combine 32 ounces of fresh brewed coffee (preferably with some acidity, such as our Ethiopian Yirgacheffe) with the bouillon. Add the coffee/bouillon mixture and the bay leaves to the pot and simmer for an additional 20 minutes. Broil the baguette until golden. Remove the bay leaves and ladle the soup into oven safe bowls, top with two slices of toasted baguette and a generous slice of cheese. Place in the broiler until the cheese melts/bubbles.

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
October 05, 2018 at 09:08AM
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Taco Day

We love anything that brings people together in a universal cheer. Coffee is most definitely one of those things, but tacos are a close competitor. Every dog has his day, but we think tacos deserve at least two. Thankfully, National Taco Day s coming up, and we can’t wait to celebrate. Since there’s only one day allotted to this joyous food, we have a proposal for you: have your tacos for dinner AND dessert. Is that not genius? You’re welcome.

We all remember being little kids and the thrilling jingle of the ice cream truck. I could hear it from a mile away. My parents would always hope I’d be distracted or out of earshot but nope-not me! The kids from the neighborhood would pile out into the streets, racing joyously toward that merry little bell. As an 80’s baby, I had come into existence a mere two years after the Choco Taco had become a regular on those ice cream trucks. The unique treat fused ice cream, chocolate, nuts, and sugar cone in taco form, yielding a full spectrum of flavors in each bite. The surrounding buzz did not fall on deaf ears.

The inventor of the Choco Taco, Alan Drazen, was inspired by the fastest growing facet of the food industry in the 80’s: Mexican food. He made his debut in the biz while still in college, driving an ice cream truck in Philadelphia. From there, he brought the wonders of the Choco Taco to the world!

What was once an ice cream truck only treat has now been adapted by chefs across the country, copied, and remixed more times than we can count. As DIY enthusiasts, we decided to take matters into our own hands and make our spin on a dessert taco recipe at home!

Whether you’re celebrating Taco Day out on the town or at home, end your day with this tasty dessert taco recipe. You deserve it. Try out our creamy, frozen treat and let us know what you think in the comments below!

Coffee Fudge Ice Cream Recipe

Ingredients

½ cup cold, dark roast brewed coffee (we used Medium Roast Espresso)

1 (14-ounce) can sweetened condensed milk

2 cups cold heavy cream

Hot fudge (well, warm fudge)

Instructions

Pour the sweetened condensed milk into a large bowl and whisk in the cold coffee (or other flavoring), set aside.

Whip the heavy cream until peaks form. We used a hand mixer on medium-high.

Add whipped cream to the condensed milk mixture and blend by hand or on the low setting until combined.

Blend again on medium until the mixture is just thickened.

Pour mixture into a freezer-safe container (we used a standard size loaf pan) and cover with wax paper.

Freeze overnight or until firm

Dessert Taco Recipe

Ingredients

Frozen or homemade waffles

Fudge

Chopped nuts (we used honey roasted peanuts)

Parchment paper

Baking sheet

Instructions

Line a baking sheet with parchment paper

Let ice cream thaw for about 10 minutes

Scoop the ice cream onto waffles and refreeze for about an hour to set the shape

Using a teaspoon, spoon the warm (not hot!) fudge into the taco shells and transfer to the baking sheet

Transfer the tacos to the freezer for about 1 hour

Enjoy!

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
October 04, 2018 at 09:29AM
from Tumblr http://natachavcerda.tumblr.com/post/178727459854
via My blog

Johnny Appleseed Day

We’ve all heard the saying “As American as apple pie.” There is one influential man to thank for this tradition, and today is his day! September 26^th is National Johnny Appleseed Day. As legend has it, John Chapman (a.k.a. Johnny Appleseed) was an American pioneer who traveled by foot planting apple trees and orchards. His trek took him from Pennsylvania to Iowa. He often walked shoeless with a wide brimmed hat shading sun from his eyes as he traveled. Now that’s what you call dedication! This conspicuous character was known for his work ethic and benevolence toward nature and mankind.

Not only did Johnny spread apple seeds, but wisdom and compassion as well. He was known to share books and the teachings of Swedish spiritual leader Emanuel Swedenborg. Story has it, this nomadic spiritualist would travel far and wide to nurse ailing orchards back to health. He rarely asked for payment but any he received went toward books which he would give out to people he met during his travels. While the popular legend paints Johnny Appleseed as a jolly individual, scattering apple seeds merrily as he traveled barefoot, in reality he was far more methodical. John planted nurseries, left them in the care of those he met, and checked back every few years to ensure they were thriving.

We think this day is a special one to be celebrated. National Johnny Appleseed Day represents the power of the individual driven by altruism, hard work, and attention to detail. While we would love to be thought of as mythical beings, sprinkling coffee beans throughout the country, the truth is we’re too busy roasting. We’ll have to leave the sprinkling to you!

This September, we plan on honoring Johnny Appleseed by pouring ourselves into the magic of our trade – making it easy, inexpensive, and fun to buy our coffee! We hope veryone we meet is a little better than before they found us. Celebrate Johnny with a cup of our Autumn Harvest or Apple Cider Donut coffee. Tell us what you think in the comments below!

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com
September 26, 2018 at 09:15AM
from Tumblr http://natachavcerda.tumblr.com/post/178481037559
via My blog