Dalgona Coffee

Missy Tippens

Hi, everyone! I hope you're all staying well and taking good care of yourselves. I'm sharing a recipe today that my daughter made that was new to me. Dalgona coffee. Apparently, it's a Tik Tok trend. Here's what it says on Wikipedia:

Dalgona coffee is a beverage made by whipping equal proportions of instant coffee, sugar and hot water until it becomes creamy and then adding it to cold or hot milk. Occasionally, it is topped with coffee powder, cocoa, crumbled biscuits, or honey.

My daughter used 2 Tbs. each of coffee, sugar and hot (microwaved) water, and it made one large serving that fit in a mason jar.

We don't have instant coffee, but we always keep espresso powder in the pantry. It seems to come up in recipes fairly often.

Whipping by hand took at while. I have to admit, I was a doubter. I told her I didn't think it would ever whip up without any fat. But lo and behold, it finally did form a soft peak!

 She then added the mix to her glass of oat milk to have it iced. 

Here is the dalgona coffee once she stirred it better. And yes, served it on an Atlanta Falcons coaster. :)

My daughter said it was good, especially if you like a strong, espresso flavor. But she said she would add more sugar next time. Of course, if you made it with instant coffee instead of the espresso powder, it might be just right.

If you try it, enjoy!

www.missytippens.com

The Hot and the Cold of Cold Brewed Coffee

Oh, morning coffee, how I love thee. But coffee and I have a problem right now. When coffee is put in a coffee pot and heated it releases all sorts of acids and the bitterness it's known for. My stomach is not a happy camper, neither is my esophagus. Hence, my problem. I was looking at giving it, my coffee pot and my local roaster up.

I ran into my coffee roasting guy at the farmer's market and brought up my dilemma. Little did I know, cold brewing coffee reduces the acid in your morning cup by over 60% .   He suggested putting a cup of coffee in a four cups of water in a one quart mason jar, putting a lid on, shaking it and letting it sit for 12 hours. Then you strain it, store in the refrigerator and use your concentrate for your morning cup whether hot or cold.

But there is a controversy over HOW exactly to cold brew it. I found this great article that focuses on the cold brew technique. Here and Now on Cold Brew Coffee    

The mason jar and even the guys' advice seemed too simple, too inexpensive. So I went to google and found this baby averaging $250.

Um, no. Besides being pricey, this one, found on Reddit, reminded me too much of my days working in a lab. But it is all glass, another reason I wanted to ignore my coffee pot (hence, the sad face).

So I did a hack using what I had to see: 1) if I really liked cold-brewed coffee and 2) if it really was low acid as everyone from baristas to scientists claim.  I needed filtered water (just because I think it makes a better cup of coffee), a four cup measuring cup, an old loose tea filter, and my favorite freshly ground coffee. 

You will also need plastic wrap to cover the cup.

  
There are a gazillion articles out there about the mason jar method, room temp brewing versus refrigerator, how to strain the coffee, how long to brew it etc. I've been experimenting and made the following decisions for what I'd try.

1) Refrigerator method: Lots of folks swear by room temperature for 12 hours. But my microbiology trained mind worried about bacteria and mold. Didn't need to chance that and I even found some articles to support it. So I decided it was worth doing the colder brew, even if the coffee wasn't quite as aromatic.

2) Loose coffee versus permanent filter or coffee "sock":  I tried it both ways. I made sure to swirl the coffee during the brewing process to make sure the grounds were really wet, just like if I had used the mason jar. I managed to strain the loose just fine through the filter that is a part of my coffee pot system. The filter worked fine too. Again, I made sure I stirred the ground coffee and swirled the container (holding the filter of course).

3) Time brewed: Lots of various advice but 12 hours seemed to do for me.

4) So here is the set-up for an experimental try:     

Add a half cup of ground coffee to the filter. Set in measuring cup. Slowly pour three cups of water through filter (it will seep out the filter). Stir grounds gently to get thoroughly wet. Filter shouldn't move or tip. Cover with plastic wrap and place in refrigerator for 12 hours, swirling the water gently at 2-3 hours.


Remove grounds and filter. Store in refrigerator a few days, recovering with fresh plastic wrap.

Determine your own ration of coffee to water and/or milk but most folks suggest one to four or one to three.  That works best for me.  I just put it in the microwave and zap for a few minutes on high and have my latte in my favorite mug!

My two cup measure takes 1/3 coffee concentrate, 1/3 water, 1/3 milk. 

Bonus: To make iced coffee, add ice instead of water to your concentrate. You may want to use a sugar syrup since regular sugar will not dissolve as easily.

PS: I also forgot cold brewing extracts less acid but MORE caffeine. Oops! I was hopping around like a crazed rabbit for a couple days before I remembered. I needed to use less concentrate.

There you go, an alternative to iced tea in the summer! Have you tried iced coffee? Made cold brewed coffee? Or are you still an iced tea person?  

Starbucks Gingerbread Coffee plus Summer Jello Ideas

Hello, everybody! I'm baaaaaaaack with a post that is less "recipe" and more "life instructional". All of the goodies here today aren't anything difficult but boy-oh-boy can they make your life a little bit sweeter.

First of all, Starbucks gingerbread latte mix. My friend Mindy brought this over. She found the recipe on Pinterest and decided to try it out. (I love when my friends try out recipes and then bring me the results. I didn't even WORK for this!) 

1/2 cup molasses

1/2 cup brown sugar

1/2 tsp baking soda

1 tsp ground ginger

3/4 tsp ground cinnamon

(This is what we're trying to recreate. Can you smell it??)

So, you mix it all together in a large container. Large because it will start to rise a la those old volcano science fair projects!

 You can keep it on the counter, or in the fridge. It will separate, but just stir it back together. Add to a latte to make your very own home made Starbucks gingerbread latte! This weekend I was battle the WORLD'S WORST HEAD COLD. So, I was trying to stay hydrated, sipping hot drinks to soothe my throat and doing my best not to hack on anybody. I even tried a spoonful of this in steamed milk. Ohhhhhh, yummy. 

Passing along this sort of recipe gets you nice Christmas presents. Just sayin', my friends!

Now, usually I'm Sally Hawkins playing Anne Elliott in Persuasion (2007) but for the past month I've been working on a young adult project/ course with Franny Billingsley. I've had to put away my regency things and...

pretend I was high on a mountain top in Japan, surrounded by macaques. (That's me on the left. Looking tired.) You can watch these funny guys on a live web cam here. Seriously, click the link. It's a hoot. When I'm up late writing, I like to click on the live cam an watch the macaques hang out in their natural hot tub. (Who says writers are boring, eh??)

The Kuromon Gate of Mt. Atago, where my story is set. 

Anyway, that deadline was Monday and I felt the need to celebrate everything (I hope) I've learned.  Things like a believable plot, characters with hidden agendas (even from themselves) and world-building beyond a few houses or naming a state. 

 I really wanted to make some Mexican jello, like this tutorial in ourbestbites but didn't have an condensed milk or plain gelatin.

So, I decided to make something more like this. 

KIDDING.

 But I really did want to make some kind of jello treat so I decided to try something I saw on Pinterest. Cue the fail music, right? No, I was determined to make something pretty AND tasty.

 Now, I'm sure this post will have something that someone is allergic to, or is swearing off, or can't have right now. So, enjoy some fresh fruit while you read. Here, raspberries! They're not in season, though and taste a bit... bland.

 The blueberries are better. Not as good as the blueberries we get from the blueberry farm but these were close enough that we all started reminiscing about our time at the blueberry farm. WE CAN'T WAIT!!

 Strawberries. Freshly washed, ready to be chopped. The little guys were eating them out of hand, but I convinced them to save a few.

 Ok, the first Pinterest recipe had strawberries, blueberries and whipped topping in a pretty little display. I tried it. This is what I got. On of my kids said it looked like a fruit crab with eye stalks. Hmmm... Now it's looking at me.

 Ana was afraid all the fruit would be used in something that would be, in the en, inedible, so she tossed some in a bowl. The blackberries were just sweet enough that we decided we MUST make an effort this year to pick enough to freeze. We always say we will, but then it's 105F and nobody wants to stand out in the hot son, fighting off the wasps, and pricking their fingers.

 I tried another recipe I saw on Pinterest. Blue jello, red strawberries. Looks okay.

 I let it sit for a while. And then I added red jello.

 Ok, apparently it wasn't set enough. I decided that was another "fail". Nobody even wanted to eat it. Out it went.

 Third time's the charm!! Blue jello in jam jars and THIS TIME I waited an hour or two for them to set. (See? That's why the post is late. I has nothing to do with the fact I forgot I was here in the cafe today. :)

 After it's set (like, really, really set) cover with whipped topping and put strawberries or raspberries on top.

You can even turn them sideways and pretend it's for Bastille Day! 

No? Oh, okay...

I hope you find something to give your day a little bit of fun this week and let me know if you've found a great, fool-proof recipe lately!

Time for company!

Hello, everyone! The Fresh Pioneer is back and we're having friends over! It's almost the end of the hot season here and I want to be the hostess with the mostest, so I'm going to whip up some super  EASY and delicious COLD drinks. Let's go ahead and start.

 

A little picture to get you in the mood.

Now, I love coffee. Love, love, LOVE it. But when it hits 100F, I tend to look at that steaming cup with a different sort of feeling. I want to go to Starbucks and get me a cold granita. But it's 12 miles away, and it costs a lot of money. What's a girl to do??

She brews up some coffee and puts in the sweetener. (For me, this is sugar. Some of you can use the fake stuff or honey. Or nothing, if you're tough like that.)

Then we put it in the freezer, in a large bowl, for about 5 hours. (A good hostess plans ahead. If she remembers. And has fair warning. But we'll just assume all that, no?) Take a fork and drag over the coffee until it comes off in tiny, frozen chunks.
                                

 MMMM, now if you're a wuss like I am, you don't like it black. You need milk! Fat free condensed milk...  And you're ready!!

 Oh, wait. Your friend doesn't drink coffee?? It makes her stay awake all night? It gives her an ulcer? Reverse. Back to the freezer, where you have RASPBERRY HERBAL TEA frozen in its own little bowl. (Say after me, "I am the hostess with the mostest." Say it again... )

Repeat the process with the fork, except for the milk. Add slice of lime. (This was melting. And I got to drink that one, too! I love this food blog thing.)

NOW you're ready.

Oh, wait! You think the kids might like something, too? We can't just throw popsicles at them? Well, we ARE the hostesses with the... you know the rest. Good thing that last night we cut a watermelon. (It was a Hermiston, Oregon, melon, too. Award-winning YUM.)

We squished it up and did NOT ADD SUGAR.

Because the kids don't need it. They're crazy enough as it is.

For the parents, we added vodka. KIDDING. Let's keep this playdate running smoothly, eh?

It sat in the freezer all night, just waiting for the moment it could become... THIS.

Oh, man.

NOW

YOU'RE

READY!

Let's head outside!

 

Coffee Chat!

Missy, here. And today is, literally, a coffee chat!

I came across this article on "5 Coffee Drinks Over 500 Calories" at EverydayHealth.com and was totally stunned! (They list the source as Findthebest.com )

1. Krispy Kreme's Mocha Dream Chiller, 20oz: 1,050 calories, 41g total fat
EQUAL TO: 6.17 White Castle cheese burgers
2. Dunkin' Donuts Vanilla Bean Coolatta, 32oz: 860 calories, 12g of total fat
EQUAL TO: 3.44 McDonald's Hamburgers
3. The Coffee Bean & Tea Leaf Caramel Ice Blended, 24oz: 790 calories, 13g of fat
EQUAL TO: 4.16 Taco Bell Chicken Soft Tacos
4. Starbucks White Chocolate Crème Frappuccino w/whip, 24oz: 760 calories, 13g of fat
EQUAL TO: 2.23 Burger King Fries (small)
5. Peet's Coffee & Tea Hot White mocha w/whip, 20oz: 547 calories, 25g total of fat
EQUAL TO: 1.95 Subway 6" Turkey Breast Sandwiches


As Ruthy would say...Oh my stars.


Have you ever drunk any of these?? I'm pretty sure I've had a Coolatta.


So, how do you cut down on the fat and calories of your favorite jazzed-up coffee/tea beverages?

Linnette Mullin's Vanilla Frappe and BONUS!!!! Chocolate Pudding Cake!

Linnette’s Vanilla Frappe`

Ingredients:

12 cups brewed coffee (not the grounds ;-) – regular or decaf.

5 cups milk – just heated – do NOT bring to a boil! (I warm in microwave for 4 minutes)

2-2 ¼ cups of sugar (depending on how sweet you like it)

(For diabetics, use Splenda in exchange for the sugar – the cup for cup)

2 Tbsp vanilla extract (I use the real thing)

Instructions:

Pour coffee into a two quart pitcher – it can be hot, warm, or cold. Stir sugar or Splenda and vanilla into the warm milk until sugar is dissolved. Add it to the pitcher of coffee and stir. You may add a cup of ice for faster cooling. Refrigerate several hours and serve cold. You may pour over ice, cubed or crushed, if desired. Yummy!

Makes 2 quarts. Enjoy!

For a smaller batch, simply cut ingredients in half.

And, since Linnette mentioned this in Seekerville on TUESDAY'S awesome synopsis post, she wanted to assuage your longings by including the pudding cake recipe!

Hey, gals! Here's a Chocolate Pudding Cake recipe I found on-line (I think at about.com but I really don't remember for sure). 

Chocolate Pudding Cake

Preheat oven to 350

1 pkg yellow cake mix

1 sm pkg of instant choc pudding

1 8 oz pkg of sour cream

3/4 cup water

3/4 cup oil

4 lg eggs

1 bag choc chips (optional)

Ruthy note: when in the world of all that's right and holy are chocolate chips considered optional???? The more the merrier, she says!!!

Mix dry cake mix and pudding mix in a large bowl. Form a well in the center. Mix sour cream, water, oil, and eggs. Pour into the well and combine both mixtures, beating well. Stir in chocolate chips. Pour in a greased and flowered funnel cake (bundt) pan. Bake at 55-60 minutes at 350 degrees. 

This cake is moist and delicious. If you store it in the refrigerator, the chocolate chips will add a bit of crunch.

Linnette R Mullin

Author of Life-Changing Romance

Founder & Coordinator of PCWN: Palmetto Christian Writer’s Network

Member of ACFW; HACWN

www.LinnetteMullin.com

Linnette’s Writing Corner on Facebook:

https://www.facebook.com/pages/Linnettes-Writing-Corner/23510882491?ref=ts

Linnette is the wife John and a mother of four amazing boys. She’s a Missouri girl from birth, but currently resides in South Carolina. She’s been busy seeking an agent and publisher for her current MS and WIP, as well as getting ready for Genesis, and playing around with other genres just for fun.