Nectar of Life

Many people love coffee and have their own special way they like it! I have found that to make a really good cup of coffee it is important to have FRESH roasted beans. If you live in an area that does not have coffee roasters that roast coffee daily try to find a place online that will ship to you freshly roasted beans. I live in Salem, Oregon and we have many, many coffee roasters in town. I know, I'm very lucky! I have found coffee you buy in a grocery store is less than fresh. If you purchase fresh roasted beans they can be kept for a week or two, but as more time goes by it will affect your cup of coffee.

Purchase whole beans and grind them yourself daily. This really helps to preserve their freshness. The added bonus is the aroma of the beans grinding is amazing. It will fill your kitchen with the best perfume! Don't grind a week worth at one time ... keeping the beans whole it truly will help preserve freshness. If your just getting started purchase a simple inexpensive grinder - one that does one pot at a time is fine. It should be around $20.00 or so. This is a good place to start. As you find out what you really like, you will move up to better equipment eventually.

If you are using a drip coffee maker, grind your beans to a medium grind (not too fine). If you are using a French press like shown above a larger medium grind is best. When I'm using my French press I allow the coffee to steep for 4 minutes before I press the coffee. It is such a wonderful treat to yourself to prepare your own carafe of coffee.

How do I like my beans roasted? Costa Rican beans French roast is my favorite. It has the darkest most rich flavor that I've found. Buy beans that are shiny and have a fragrance that makes you smile and say MMMmmmm that smells so good! French roast beans that are dull are old and stale and should be avoided. How much do I use? For a 10-12 cup pot of coffee I use a full cup beans.

You must drink your coffee while it is fresh in the pot. It can be left in the pot for approx. 1 hour. If you are not going to drink all the coffee before that 1 hour, turn it off and microwave a cup later or use a thermos type container. This is less ideal, but it is still good.

I'll talk more about coffee another time, but this is a great place to start. I would love to answer any of your questions or to hear your comments about your favorite coffee. - Cindy

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Roses and Tea Cookie

This cookie is decorated with marshmallow fondant. I was new to this technique and found a wonderful 2 part tutorial on YouTube. The links are below. When rolling out the fondant use powder sugar on your board and pin. I also color small amounts of the fondant at a time. For this particular cookie I used two white discs cut with a round scalloped cookie cutter in two sizes and the hand formed the roses by cutting a strip of pink fondant about 1/2 inch by 4 inches and rolling it up into a rose. I use just old fashion butter cream frosting to attach the fondant to the cookie and to itself. To add a little depth I used a darker rose/pink dust and applied it with a very small brush down into the center of the flowers. I hope you have fun with this new technique. I would love to hear how it works for you! - Happy Baking - Cindy

http://www.youtube.com/watch?v=7yj4KGtBaDg&feature=PlayList&p=F431053DFBF974F7&index=35

http://www.youtube.com/watch?v=BHbpquC3IEA&feature=PlayList&p=F431053DFBF974F7&index=36

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Lazy Daisy and Lemonade

I just did a bunch of cookies for a picnic I'm going to tomorrow. Some of them were these lovely little daisies. I tried two new techniques that I would like to share with you - painting and markers. I floated the white icing on the cookie and when it was completely dry (12 hours or so) I took a drop of food color and just the about 2 drops of water and a brushed around the edge to add the color. It looks a little like watercolor - translucent and not a solid coverage. It worked very well and was very easy. After the food color paint dried (about 10 minutes 0r so) I used food safe markers to make the little black lines. Both of these techniques made the entire process very quick and really easy. PS. You can buy the markers anyplace that sells cake decorating supplies. I hope you will give it a try! - Cindy

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Lady Bug Picnic

These little cookies are just a small fraction of those mailed to a wonderful friend of mine who is lounging around (as much as you can lounge while entertaining) on a lake in Wisconsin with over 20 members of their family. This little cabin has been in their family for several generations. It is an amazing family tradition that has gone on for generatons also.

I would like to share with you how I arrived at such wonderful colors. They were from a small set of AmeriColor soft gel paste food colors, the "Electric Color Kit." As you can see they are very saturated, bright, wonderful colors. One tip is to mix your frostings the day before you use them because the colors intesify after a few hours.

I hope you enjoy your own decorating. - Cindy

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Pistachio Cranberry Biscotti

Here are some of my favorite things - my Fiestaware, good cup of coffee, wonderful biscotti and the morning paper.

Pistachio Cranberry Biscotti
2 eggs
1/2 cup sugar 1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Pistacios
1/2 cup dried cranberried

*addition if desired - zest of 1/2 an organge

Heat oven to 375 degrees. Beat eggs and sugar until sugar is dissolved (3-4 minutes) add flavors. Combine flour and remaining ingredients and add to egg mixture. Lightly flour hands and shape dough into 8 in long by 4 inch wide by approx. 1 1/2 inch high log. Place on a baking sheet covered in parchment or a silpat. Bake for 20 minutes. Let cool. Cut into 1/4 inch slices (if you want slightly larger pieces - slice on the diagonal). Place on cookie sheet and bake at 350 degrees for 10 minutes on each side or until crisp.

Enjoy

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Ghirardelli Chocolate Cupcake with "Twinkie" Filling

I was asked to make some cuppies for a friends grandson's 3rd birthday. I thought that Elmo and Cookie Monster were perfect for a 3 year old little boy. Here are the recipes:

Ghirardelli Chocolate Cupcakes

2 cups sugar
2 cups flour
2 tablespoons cornstarch
3/4 cups Ghirardelli Premium Baking Cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 t salt
4 large eggs
3/4 cup vegetable oil
2 teaspoon vanilla
1 1/4 cups water
2 teaspoons instant coffee

Preheat oven to 350 degrees. Line cupcake tins.

Sift together dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Add coffee granules to water and dissolve, gradually add water/coffe mixture to batter beat until smooth.

Bake cupcakes for 13-15 minutes. Cool on racks.


Queen's "Twinkie" Filling

1 cup milk
5 tablespoons flour
1 cup sugar
1/2 cup Crisco
1/2 cup butter
1 teaspoon vanilla
1/2 teaspoon salt

Heat milk and flour until very stiff (stir constantly). Allow to cool. Beat in mixer for approx. 10 minutes. Add rest of ingredients mixing well after each addition. End with beating for another 10 minutes. The more you whip it - the lighter it becomes.



Just Like Grandma's Buttercream Frosting

1/3 cups butter
3 cups powder sugar
1 1/2 teaspoons vanilla
2 tablespoons milk

Mix all ingredients in mixer and allow to whip for 5 minutes to make light and fluffy.



Elmo and Cookie Monster's faces were made with Marshmellow Fondant and Royal Icing. I'll add those recipes soon!

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Almond Biscotti

I've tried several biscotti recipes and I always go back to this one. It is simple and delicious.

Almond Biscotti (Southern Living 1991)
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup fine chopped almonds (leave a few medium size pieces)

Heat oven to 375 degrees. Beat eggs and sugar until sugar is dissolved (3-4 minutes) add flavors. Combine flour and remaining ingredients and add to egg mixture. Lightly flour hands and shape dough into 8 in long by 4 inch wide by approx. 1 1/2 inch high log. Place on a baking sheet covered in parchment or a silpat. Bake for 20 minutes. Let cool. Cut into 1/4 inch slices (if you want slightly larger pieces - slice on the diagonal). Place on cookie sheet and bake at 350 degrees for 10 minutes on each side or until crisp.

You can drizzle chocolate or dip one end in chocolate for a very nice change!

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Peanut Butter Dog Treats

Our dog loves peanut butter and this recipe is full of peanut butter, whole wheat flour and milk. Bart thinks they are yummy! I made bone shapes that are approx. 3 inches and little tasty-bite hearts that are about 1 1/2 inches. The recipe is:

Peanut Butter Treats

1 cup all purpose flour

2 cups whole-wheat flour

1 teaspoon baking powder

1 cup peanut butter (chunky or smooth)

1 cup milk

1/4 cup Canola oil

Preheat over to 375. Cream together peanut butter, milk and oil. Combine dry ingredients in a bowl and add to wet mixture. Will be a very stiff dough. Lightly flour your surface and roll out dough into approx. 1/4 inches thickness. Cut into shapes. Bake for 20 minutes on a cookie sheet with parchment. Cool on a rack and store in airtight container.

I hope that you enjoy this recipe - talk soon - Cindy.

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