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

Winter Comfort Food: Rice Pudding with a twist

Hello, everybody! The weather has taken a turn for the chilly here and we haven't seen the sun in days. We didn't even catch the super moon! So sad. But although winter is my favorite season, I do need some sustenance to make it through these long, cold nights.
                                            
First of all, KITTEHS. Aren't they adorable?? When they're not rocketing around the house shasing each other, they're snuggled up for a nap.

 The picture above made us laugh because Koshka's tail looks like it's attached to Nevery's body, which makes him look like some kind of anime mutant raccoon.
                                                    
So, back to the winter comfort food! I love to make rice pudding and the kids eat it up like nobody's business, but this time I tried something a little different. It all starts the same, though.
3 cups cold, cooked rice
3 cups milk
pinch of salt
sugar or honey to taste
1 tsp vanilla
2 tsp cinnamon (we like ours really cinnamon-y)
Bring to a boil on medium high heat, stirring constantly. Remove from heat.
3 eggs, beaten until frothy
Remove 1/2 cup of boiling liquid, let cool for five minutes, slowly add to egg mixture until incorporated. This will keep you from getting "fried eggs" in your pudding
Slowly reincorporate mixture to the pot.
I love raisins but nobody else in my house does so I didn't add any to the pot.
1/4 tsp espresso powder
sprinkle of cinnamon to the top
Sometimes we add brown sugar after this and bake it for about twenty minutes.

 We really just wanted to eat it, so we skipped the baking and went straight to the secret ingredient. A friend made it for me this way and I've been hooked on it ever since!

 A bit of espresso powder added to the individual bowls gives an incredible twist to the same old, same old rice pudding. I love coffee, so this is about how much I put in my bowl. Stir until completely combined. Some of the kids loved the way mine tasted and wanted it the same, some wanted none, some wanted just a bit of coffee flavor. (OH, this is decaf espresso, in case you think I'm insane. I really don't need caffeinated kids at 9PM at night.)

My oldest prefers hers chilled so she put it in the fridge and after an hour, added some clover honey. YUM. 

So, that's all for now! Have a wonderful weekend! Be sure to stop by my author pages at Mary Jane Hathaway or Virginia Carmichael, or my blog at The Things That Last.

Fall Flowers and Fall Break

Missy Tippens

First, I want to share this gorgeous flower arrangement from this past Sunday at our church. That's a real pumpkin! I'm amazed at the beautiful arrangements our flower guild teams do. After seeing this photo on Facebook, Ruthy has put me on a research project to find out whether they treated the pumpkin to preserve it and to find out how long the arrangement will last. :)

Also wanted to share this hilarious photos of our grand-dogs while on their fall break in the mountains. Well, it was my son and daughter-in-law's fall break. But also the dogs' break as well, I guess. :)

And finally, a little bit of cooking. My daughter and middle son were home early this week for fall break. I was thrilled they had the same two days off and talked them both into coming home. And of course, my daughter wanted to bake brownies while here. It's our go-to dessert.

She decided to try something new. She replaced the water in the recipe with coffee.

Well, I have to admit you couldn't tell the difference. I told her next time we'll use our espresso powder. Or else we'll make very strong espresso by dissolving it in the water. And I might even sprinkle some of the powder on top of the brownies before baking. I actually sprinkle the espresso granules on my ice cream sometimes, so I think that will work well with brownies.

So technically, this recipe was a fail, since we wanted coffee-infused brownies. However, it definitely didn't truly fail, because we ate through the pan faster than you can blink!! :)

www.missytippens.com

More Summer Drinks: Stawberry Cider Slushie and Toasted Coconut Almond Coffee Frappucino

So last week we had the tea based drinks. This week is something different.

Originally I was going to show you how to make a strawberry cider slushie. My daughter and I saw the guy from the orchard selling these at the farmer's market. I was a tad suspicious, but it really was delicious. A bit sweet, but we split one so it was fine.

I could have bought strawberry apple cider at the farmer's market, but it was a really hot day and I didn't want to buy it and have it go bad because it wasn't on ice all day. I bought strawberries and planned to buy cider at my local fruit store.

Wrong!


Alas, it is not cider season and I couldn't find any cider to use.

So, you'll have to settle for the picture and the idea.

BUT!!!!!

I found this recipe and it looks like an awesome treat to make in the fall - maybe on one of those Indian Summer days.

Apple Cider Slushie at home

But I didn't want to leave  you with nothing, so I have another treat to share.

I used to love Coconut Mocha Frappucinos. I was very sad when Starbucks took them off the seasonal menu. :(

But I have something that tastes just (almost) as good and is only 45 calories!

Our supermarket was having a sale on the Califia Farms Almond milk so I bought the no sugar added toasted coconut flavor. Add that to some iced coffee, and ice cubes and you've got heaven for 45 calories. I also added a handful of cacao nibs which gave it a nice extra boost (plus they are really healthy).

The story in pictures.

I also have a new favorite drink this week to keep me cool and writing.

I bought some coffee beans on Sunday from our local shop - Vanilla Hazelnut Creme. I used them to make a cold brew.

Note: I do NOT recommend mixing the toasted coconut with the vanilla hazelnut.  Just no.

The flavor of the coffee is so amazing that I can just add a little brewed coffee, a little milk and alot of ice and water and keep refilling all day. Because I'm diluting it so much, the caffeine kick is just like having about a cup or maybe two. The flavor stays strong because I used good fresh beans. YUM!

When You Give A Friend Nutella ... and cover reveal.

Hello, everybody! The Fresh Pioneer is back and I've got a few yummy deserts to share. 

I was going to share my apple crisp but a friend got me this and well.... when a friend gets you a six pound bucket of Nutella, you're obligated by the laws of chocolate to use it!

Behold... friendship.

 So, the first recipe is really easy but was so delicious I might just add Nutella to all my mochas. Make your latte how you usually do... whether in Mr. Latte (my BFF) or simply by heating milk and espresso together.

 Melt one TBS of Nutella and 4 TBS of milk in the microwave for 30 seconds and stir until smooth. Pour into the bottom of your mug.
                                           
My kids decorated these mugs with oil based Sharpies and then we baked them in the oven to "set" the paint. Anyway, this mug... whenever I look at it I think of all the wonderful verses about the beginning of a new day... or it could be , "Better start praying, Mama's coffee is gone."

                                              Pour in the latte. Simple, right? But it gives it an incredibly smooth taste, almost like Mexican hot chocolate, but not as sweet.

 Top with whipped cream and slivered almonds and more Nutella sauce, if you wish.

 Another shot of the mugs. I love kid art. I always want to put it up in the cabinet so it doesn't get broken, but then they wouldn't get the fun of using their special creation.

 So, the next recipe is very easy. Nutella stuffed doughnut holes, but they're baked, not fried. (I think that's because the Nutella would leak because every recipe was baked, and I don't think that so many people care about added grease. You'd think somebody would have tried to fry them. So, even though you may want them fried, I'd recommend baking.)
1 cup flour
1 tbs sugar
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
Mix all dry ingredients together and make a well in the bowl. Add in the wet ingredients and place in a greased cupcake tin, about 1/2 full.
2 tbs oil
1 large egg
2 tsp vanilla
1/2 cup milk
Bake for 350F for 15 minutes or until a knife comes out clean.

Fill with Nutella using a frosting applicator. Melt butter, toss in sugar and cinnamon. Enjoy!!

 And as for us, it's that time of the year. Not grape time, but balloon time.
                                           
                      We get up at 4AM (some of us are more perky at that hour than others),

                                            and drive out to the vineyards or the fields. The major festival is this weekend and there will be launches every morning and then a night festival, but today they were filming a move for an IMAX-type Disney ride. It was an interesting experience because as they filmed, we had to duck and run, or hide behind trees as the camera flew by (on a drone). So, instead of just the usual ground crew tasks, we also had to play hide and seek from the camera. Of course, the little people loved it.
                                        
Usually three balloons this size would take a crew of thirty, but they needed it to be small (because of the camera and not being able to hide that many people) so fifteen people doing the work of thirty was quite a work out.
                                                   
Here, after unrolling, attaching ropes and the top vent, they're opening the envelope, getting the fan running.

 When it all checks out, they attach the basket and light it up. Cue Fall Out Boys, except we try not to light anything on fire, especially ourselves.

 The first one standing up is always a special moment.

 We got good exercise running up and down the hill. The second balloon went up and was tethered.

 The third balloon needed a lot of heat to stay upright and out of the nearby trees, which means it needed more weight before they could safely rise any higher. My older boys had to be "dead weight", haha, but they also had to duck out of the way when the camera flew by. Pretty funny to watch them. They looked like groundhogs, up and down, up and down.

My favorite moment: I was holding  the lead rope (which guides the balloon upright as it's filling). You have to be very strong and run whichever direction at any moment and it might be the only time you ever wished you weighed more than you actually do. 

Anyway, I really wanted a picture of the sunrise and so I asked my ten year old to grab the rope... and he worked like a champ! Right before he slipped and got dragged down the field. Fifty thousand cubic feet of hot air will show you who's the boss. We're still laughing about it. (This is also why you wear leather gloves and all your gear.) 

And I almost forgot... a cover reveal! (I thought I'd shared it here, but I just looked and I don't see it. It must have been just facebook and my blog. But if I have and I'm not seeing it, I apologize for spamming. LOL.)

The fourth Cane River Romance is titled A Star to Steer By. Our plucky heroine spends most of her time in a big foam cupcake costume. It's one of those stories where someone has an awesome secret identity, except hers isn't so awesome. Coming Oct 31st!

Feel free to stop by my facebook page Pride, Prejudice, Cheese Grits or my blog The Things That Last! 

Until next time! 

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?  

Spring Forward with Coffee

I tweeted/posted this week that if a coffee company would produce an extra-caffeinated java called Spring Forward, I buy it in a heartbeat.

I don't spring forward well, even as I love the sunlit evenings available for walks with ManO. UGH, another reason to move to Hawaii where they don't have Daylight Savings Time.

Coffee helps me get through the getting used to DST part. Here's what I need, recited to the rhythm of "Here is the Church, Here is the Steeple."

Here is the coffee pot

Don't laugh at my little four cup coffee maker. It's called portion control.

Here is the coffee (from my favorite coffee roaster Muddy Dog Roasting Company)

Love the King's Daughters Inn coffee. Made for a bed and breakfast in Durham, NC.  

Remember to plug in the pot, add the water and coffee, and turn it on. (Um, I always forget to one of the four)

One of my favorite mugs from Yellowstone Park. I know Jan Drexler appreciates this one.

Then drink up a mug and see, because you can open your eyes.


Okay, that's pretty awful but hey, it's the day after Daylight Savings, a Monday as I'm typing this and I'm having to go for an extra pot. Or may I should have said it was Haiku. But then I'd have to count the syllables and there are way too many.  

But pondering my addiction to coffee did get me thinking about other ways  I could integrate coffee into my menus. There's never enough coffee.

NUMBER ONE IMPORTANT LESSON:  If you are using coffee in a recipe, it has to be STRONG. Double strength it. Make sure you can't see through it. Otherwise, that coffee flavor is just going to be week.

I could still see through this cup of coffee. NOT STRONG ENOUGH.

Entree: I found  a recipe I could adapt from Alton Brown's Molasses and Coffee Pork Chops. 
While the marinade was boiled down for the glaze, my food microbiology training reminded me that's not always the safe way to go. So I doubled the marinade/glaze part of the recipe, using one half to marinade the pork chops and throw away, the other half to boil down for the glaze. I also ditched the thyme. I oven broiled the chops because it's just not quite grilling season here yet. The flavor is more on the oriental side. I also think a lighter roasting works better as far as the coffee goes. 



Salad dressing: Yes, salad dressing. I looked at a lot of recipes using ground coffee beans but decided to use coffee as a substitute for lemon juice in an easy vinaigrette of oil and vinegar. Paired with greens and fruit, it's pretty tasty.

Dessert:  Sure there's coffee ice cream but have you ever made coffee sauce to pour over your ice cream? You make a simple syrup using 1:1 coffee and sugar, simmering it down while stirring constantly, adding one or two tablespoons butter and a teaspoon of vanilla after you take it off the stove. Cool and serve over ice cream or cake. Divine.

There you have it, an entire meal to perk you up!

So what about you, are you happy to Spring Forward? Did you need extra caffeine at the start of your week? Have you ever used coffee as an ingredient rather than a beverage?