The cookies, cakes, candies and chocolate barks are fine indeed. The crusted roasts still pink and tender inside cozied up to potatoes layered with cheese and bathed in cream satisfy deeply. I will never deny a leftover piece of gently spiced pie for breakfast – pumpkin is a vegetable after all, but the holidays offer so much more for our senses than just taste.

The faintest scent of cinnamon and clove instantly stirs in me memories of Christmas’ past. The ones in which I begged to sleep in front of the tree, guarding our dear parcels with as much fury as my little body could muster. The sharp, cooling burst of peppermint reminds me our first Christmas together. That year we went with Gabe’s parents to get our tree. Theirs was majestic and grand, ours was charming, only slightly more lush than Charlie Brown’s and yet perfect for us and our tiny first home.

Of course there are more smells that exist beyond the edible ones; the pungent pine perfume from a newly acquired tree and the sharp contrast of a wood burning fireplace against the chilling breeze that hits the moment you step outside.

This is only the beginning. I have yet to mention the lights that cause an infectious joy in my children, the continuous hum of Christmas music that create the soundtrack of this season, and the touch of Winter’s first snow – a feeling we are still waiting for this year.

Each year I become joyfully overwhelmed with all the projects – cooking and otherwise – that make up my to-do list. Many of them exist for the purpose of building memories and traditions and trying to instill the same excitement that I remember from my childhood.

I wanted to share with you a few things we’ve been doing around our home to awaken our senses to the season.

I get so excited when I come across a project that is both visually appealing and easy enough to get the kids involved. I saw these snowflakes on Pinterest and immediately broke out our popscicle sticks. With a bit of glue and spray paint our windows were suddenly festive.

In the middle of our popsicle flakes I created a photo wreath (again the idea came from Pinterest) using prints from our iPhone and polaroid. I may never take this wreath down. I never grow tired of seeing their smiling faces and sweet memories from the previous year.

To create the wreath I cut out a cardboard frame, attached a string then covered the frame with photos. I carried the same idea into our bedroom with a heart shape frame.

One of my favorite parts of this season is coming home. We all rush inside trying to escape the cold and are welcomed with warmth and the lingering sweet smells of citrus and spices – and quite often butter. A lot of butter moves through the house this time of year.

More often than not you’ll find a simmering pot of citrus slices, cloves, and cinnamon sticks sitting on the stove. As if this wasn’t enough I decided to dry some orange slices as well.

1/4″ inch slices line a sheet tray then sit in an oven on its lowest setting. About 4-5 hours the slices are completely dry and ready to be strung as ornaments, laid in a bowl to sweeten a room, or packaged with cinnamon and cloves and given away.

Our craft time turned into snack time as my little “helper” kept eating our project. It’s a good thing I work quickly and a good thing she’s so darn cute.

Then of course there’s hot chocolate. You know by now that this year is the year of hot chocolate for me. I’ve introduced you to my fresh mint version but now there is another.

Maple hot cocoa. While I love the richness that comes from hot chocolate made from a base of ganache (chocolate and cream), there is just something about a cocoa mix that satisfies in a way that no other can.

This is a slightly elevated version of what I drank as a child. While there aren’t any dehydrated mini marshmallows in this mix, the subtle maple sweetness and the rich cocoa flavor make up for it.

I’ve been gifting this mix as well. I love the way the ingredients look layered in the jar especially with a vanilla bean tucked in there just slightly disrupting the perfect layers. With or without a side of marshmallows, this is a perfect holiday gift that can be made in minutes. Just be sure to assign a jar for yourself so you won’t feel guilty when you inevitably break into to one of the gift-destined jars.

I really do encourage you to seek out the maple sugar for this recipe. It’s an ingredient that I haven’t used much and am realizing that I have a lot of lost time to make up for.

It smells of syrup, as it is the crystalized version, but in this application it provides enough sweetness without having to use a lot of sugar. Most hot chocolate mixes call for 1 part cocoa to 2 parts sugar. This is 2:1. The cocoa flavor prevails as you are drinking it but there is a depth that suddenly makes this mix seem more grown up.

Just over one week until Christmas and I have nearly every moment of each day planned with holiday activities. There are more lights to see, more cinnamon to simmer, and more carols to sing to my baby girl as she falls asleep in my arms. All the while making sure to leave plenty of time for hot cocoa drinking, of course.

Maple Hot Cocoa Mix

You can find maple sugar online or at many grocery stores. It’s worth the search, I assure you.

2 cups cocoa

1 cup maple sugar

3 teaspoons instant espresso powder

1 teaspoon kosher salt

1/2 vanilla bean (optional)

In a large jar layer the ingredients. Tuck the vanilla bean down the side.

Before preparing a cup of cocoa shake the ingredients together. Add 2 heaping tablespoons mix to 6 ounces hot milk – that is, if you like it good and rich, as I do.

Supplies:

Weck Jars

Popsicle sticks

baker’s twine

Maple sugar

Pernigotti Cocoa

Vanilla Beans

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Our days are filled this time of year. So much extra activity and traditions to cross off the list I’m finding myself more than ever longing for days that extend to 36 hours rather than 24. I’m not complaining one bit. When the activities include; Eating, Christmas tree acquiring, cookie decorating, eating, hot chocolate drinking, Christmas light seeing, party go-ing, eating, marshmallow making, etc., there really is nothing to complain about.

But in the back of my mind amid the chaos of the holiday planning I feel the mounting of a fresh start.

A friend recently said to me that her favorite holiday is New Years. I was shocked by this as I thought I wasn’t alone in the feelings of disdain for this holiday. My expectations of attending a fancy party and drinking champagne while ringing in the new year are often smashed with the reality of the near impossibility of finding a babysitter on December 31st, I’m no good at partying hard and late into the night, and I’m still tired from the previous week’s holidays to pay much attention to another party.

But what made this holiday a favorite for my friend wasn’t the fancy dresses, champagne and late night, it was the chance to start fresh. A time to reflect on all that had happened the previous year and to anticipate what is yet to come. It is a day to start clean with high hopes, new beginnings, and more insight from another year lived.

Last year my husband and I made some very lofty visions for our family at the start of the year. We made specific goals and wrote out the steps needed to happen in order for those goals to be reached. Each day of this past year had more focus and more drive because of the time we spent at the start of it. I felt closer to him as we were working together to accomplish something big. And now as we begin to reflect on the past year we can look back over those goals made nearly 365 days ago and see how far we’ve come and how incredibly blessed we are.

I don’t want to rush through this season. I’m savoring every peppermint scented minute of it but I really am looking forward to spending some time alone and with my husband to focus on what we hope for in the coming year.

What are you hoping for in 2012? Do you make resolutions or goals at the start of the new year?

Fresh Mint Hot Chocolate

I am on a mint kick these days. If it’s acceptable to add mint to it, I will. Even hot chocolate isn’t safe. What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint – which I also love – fresh mint gives a clean earthy punch that really suits the chocolate well.

If you have more will power than I, bottle up some of this mix and give it as a gift. It will be well received – I assure you.

1 cup cream

1/2 cup whole milk

5 sprigs fresh mint (more or less depending on desired mint flavor – this will give a pronounced flavor but not overpowering)

1/8 teaspoon salt

1 1/2 cups (about 9 oz) chopped dark chocolate

Bring the cream and milk to a simmer. Add the mint, turn off the heat then let sit for 30 minutes. With the back of a wooden spoon carefully bruise the mint in the cream mixture to release some of the essential oils.

Add the chocolate to a medium bowl.

Stir the salt into the cream then bring back up to a simmer over medium-low heat. Remove the mint.

Pour the hot cream over the chocolate and let sit for one minute. Whisk the cream and the chocolate together. If some chocolate remains unmelted, simply place the bowl over a bain marie or gently microwave at 15-30 second intervals. Stirring after each heating.

Add the ganache (chocolate and cream mixture) to a container and refrigerate until ready to use. Will keep in the fridge for at least 2 weeks.

When ready for a cup of hot chocolate add a couple of spoonfuls of ganache to a cup of heated milk. The amount is really based on taste. I like mine nice and rich so I add roughly 2 tablespoons to 6 oz of milk.

Serve with a homemade marshmallow if you so desire.

(Recipe for marshmallows)

*Here’s another great idea – By simply adding a bit more milk and cream and having marshmallows and sugar cookies on hand you have the makings of a fine fondue. Check out Artazza.com for the recipe.

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In reality I am not the advanced gardener of my dreams. The vision of me wading through overgrown rows of sun warmed produce with a wicker basket in one hand while the other plucks craggy and beautifully imperfect heirloom tomatoes from their fragrant vines, is just that – a vision. I have to believe that someday it will happen but until then I’ll live in my carefully painted dreams of the jungle-like garden overflowing with rainbow colored chard, enough sugar snap peas to last an entire afternoon of snacking, and  berries by the buckets, able to fill dozens of pies and tarts.

In this present time I can, however, produce enough herbs that leave me feeling anxious as to what I am to do with them all. Currently my sage is large enough to swallow one of the children whole and whatever the sage doesn’t devour I have no doubt the parsley will. In an effort to make room for something other than herbs in the garden I’ve formed numerous bouquets with the flowering parts, made pesto in various forms, and created this enticing bubbly soda that satisfies and refreshes as the best summer beverages should.

Honey Herb Soda

I’ve used honey as the sweetener here giving me all the more reason to drink this by the pitcher. Make this floral and fizzy brew all the more fancy with the addition of herb ice. Simply put pretty little herb leaves and flowers into ice trays, fill with water, freeze and serve.

1/2 cup honey

1 cup water

a few sprigs herbs such as thyme, mint, rosemary, basil, lemon verbena, tarragon, etc. You can mix and match as you please.

lemon

In a small sauce pan bring the honey and water to a boil. Reduce to medium-high and simmer rapidly for three minutes. Turn off the heat and add the herbs. Steep and let cool.

From this point you can remove the herbs, cover and refrigerate and keep for at least two weeks.

To make a glass of your herb soda add a couple of tablespoons of the honey herb syrup to a large glass. Add 1-2 tablespoons fresh lemon juice then top with soda water. Taste and adjust sweetness/lemon to your taste. Add your fancy ice and straw. If you have one of those big floppy summer hats, now would be a completely appropriate time to wear it.

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It’s been a few weeks now but our weekend away lingers on in the form of gin, lemon, and honey. It’s called a Bee’s Knees and I’m desperately trying to make up for the lost time when we, sadly, did not know of one another.

A chance meeting that I won’t soon forget. Gabe and I arrived early to our dinner at the Willow’s Inn. We had planned on a cocktail before we sat down to a much anticipated meal. The cocktail menu overwhelmed the senses with ingredients like Nettles and Elderflower – making a decision proved difficult. We settled on a Bee’s Knees. With three simple ingredients it sounded both intriguing and refreshing.

Without the weight of so many additions of syrups and infusions each flavor is prominent. As a good team should, they work together producing a perfectly balanced drink – tart and sweet with a pungent punch of Gin, which, when you have the right Gin, is never a bad thing.

Speaking of the right Gin, I think I’ve found it. Now I’m no expert but I’ve found this Gin and I have no plans to abandon it soon. It’s Hendrick’s. Hailing from Scotland, this gin is brilliantly infused with cucumber and rose. It was love at first sip.

Much to the dismay of my husband, I mix drinks like I cook – a little of this, a dash of that. He of the fastidious coffee brewing routine uses an actual shot glass to concoct his cocktail. I’ll give both of our recipes in order to appease both personality types.

Since there are only three ingredients it’s imperative that they all are of the best quality possibly. I start with a few of tablespoons of room temperature water in the bottom of an 8 oz tumbler. To that I add a few teaspoons of honey. I stir that until most of the honey is dissolved. From there I add a couple of tablespoons of freshly squeezed lemon juice, plucking out the seeds that fall into my glass. To that, one shot of gin and a handful of ice until the cup nearly overflows. I take a preliminary sip to make sure I’ve found the perfect balance – one that nearly causes my lips to pucker before I’m hit with the sweetness of honey and the floral gin. A wedge of lemon tucked into the ice and I’m off to drink.

An actual recipe …

Bee’s Knees

2 oz gin

½ oz lemon juice

¾ oz honey syrup*

Combine ingredients in a shaker with ice and shake vigorously for 10 seconds. Strain into a chilled cocktail glass. Garnish with lemon.

Feel free to adjust the ratio as you may prefer more or less sweetness.

*Honey Syrup

Combine equal parts honey and water in a small saucepan and bring to a simmer. Stir until honey is dissolved. Remove from heat and let cool slightly then place in an airtight container and keep in the fridge.

When I came into a heap of local cherries this week I threw them into my cup, added about a teaspoon of honey then muddled that with the end of my rolling pin – I know, classy right? Then proceeded to add lemon juice, gin, and a splash of soda water. No complaints.

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(photo by my husband, gabe)

She’s on the move. My little girl, at 7 months is crawling, chewing on cables, pulling herself up and putting every little crumb and Lego into her mouth. It’s a constant eyes-on-Ivy phase. Good thing she is so darn adorable.

Remember last year? There was rhubarb and there were my first visions of pink. The thought of a little girl living inside of me was enough to sustain me through a difficult pregnancy – most days.

She’s here now and of course I can’t imagine life without our little princess.

This year there is an active little girl and there is rhubarb once again. For both of these things I am thrilled.

It seems as if Spring is just starting to reach us and since it’s arrival I’ve managed to put nearly ten pounds of rhubarb to good use. It’s been added to champagne, roasted (on several occasions) poached, and steeped in water with a touch of lemon and honey – which brings us to today’s recipe.

I spotted this pale pink, refreshing tea on Martha’s site. I’ve done many things with rhubarb but never have I thought of turning it into tea.

My version replaces the sugar with honey and adds a touch of lemon peel giving me the idea that rhubarb lemonade would also be brilliant.

This recipe is for true rhubarb fans as it essentially tastes as if you are chewing on a lightly sweetened stalk of the tart vegetable. Now I realize that for many this isn’t a selling point but for me it is. It is light in color and flavor and perfectly refreshing. I take mine with a hint of lemon and very lightly sweetened. I appreciate the tart tang and revel in the bite of each sip. I imagine myself planting the tender, young starts in my little garden while sipping on this Cherry Blossom hued beverage but it is far too cold for icy beverages to be enjoyed outside. Instead I sit indoors enjoying the tea while admiring the garden that was planted in the rain while wearing a heavy jacket, scarf and boots. Either way, I’m drinking this tea and I’m happy with that.

Rhubarb Tea

inspired by Martha Stewart (always)

makes 8 servings.

This recipe is so perfectly simple. Essentially for every large stalk of rhubarb there will be one cup of water.

If using 8 large stalks, cut each into 1 inch chunks. Add those to 8 cups water in a large sauce pan. Add a couple of strips of lemon peel. Bring all of that to a boil then decrease heat until you have reached a gentle simmer. Simmer for 30 minutes then turn off the heat and let cool for a couple of hours. Strain the tea and add honey to desired sweetness. Chill completely then serve with mint (or in my case Basil – a member of the mint family and totally acceptable in sweet applications) and more lemon peel.

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Here is my plan for the Summer – me, comfortable chair, kiddie pool, feet dangling, kids content, green grass, flourishing garden, sitting, big pregnant belly and an endless pitcher of this mint, basil, cucumber and lime fizz.

So basically what we have here is a variation of a virgin mojito – if you aren’t growing a child in your womb currently then please add a splash of rum – it really does make it all the more delicious. But even without it, this little mock-tail has the power to wash away the Summer heat in one refreshing gulp. Fellow Seattleites – I know what you are thinking. What Summer heat?! It’s been rainy non-stop. Well, this pregnant lady is one giant furnace and I’ve started the Summer cool-down ritual already. Don’t ask me what I’m going to do with the temperatures actually get above 65*.

Really I couldn’t be more thrilled for Summer time. My boys are at such fun ages to just spend hours playing outside digging, splashing and examining our little garden. We have trips to the beach planned, incredible classes to teach, strawberries to nibble on right off the vine and at the end of all of that we will welcome our sweet baby girl into our joyous family. It’s the first time in my life where I am so excited to see Summer fly by – each day that passes is one more day closer to meeting my baby.

In the meantime I will anticipate her arrival and cool down with this fizzy beverage.

Mint, Basil, Cucumber & Lime Fizz

serves 1 very hot and thirsty pregnant lady

2 large basil leaves

4 mint leaves

3 small slices of cucumber

1 tablespoon fresh lime juice

1/2 – 1 tablespoon simple syrup (recipe below)

Muddle all these ingredients in a large glass. Really smash up the cucumber and herbs to release their fragrance. Fill with soda water. Taste and adjust to your liking. Garnish with lime wedge and more cucumber.

Simple Syrup

1 cup sugar

1 cup water

Combine ingredients in a small saucepan. Bring to a simmer. Turn off the heat once all the sugar has dissolved. Cool.

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The Food: A-Z Project is still going strong! Check out our flickr group and if you haven’t joined please do. Tomorrow we are moving on to the letter “H”.

For those of you unfamiliar with the project please let me explain. Seeking inspiration and some discipline I decided to begin a group that photographs a food item or recipe beginning with the letter in the alphabet corresponding to the week we are on. With this project I hope to see an improvement in my photography skills and become more familiar with a variety of food ingredients and dishes.

Of course there have been a few weeks in there where I simply scanned through images I have previously shot and hoped I could find some that start with the right letter. But when I push myself to shoot something intentionally that’s when I learn the most and am most satisfied.

Last week was “G” (moving on to “H” next week) and feeling particularly inspired thanks to an incredible workshop with Penny de los Santos, I set up my shot.

Using Grendadine as my “G” ingredient I made a cocktail called the Gin and Sin – which I think earns me extra points for using the letter “G” twice.

This festive cocktail is a wonderful way to bring even more cheer to this joyous time of year. Slightly sweet and sour and completely refreshing. I can’t help but think that the sparkling cranberries from Heidi at 101 cookbooks would look lovely floating on the surface.

See how much fun our flickr group is? Sipping cocktails while taking photos – join the party!

Gin and Sin

1 1/2 oz gin
1 oz orange juice
1 oz lemon juice
1/2 tsp grenadine syrup

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Christmas came early this year in the form of quince. A friend, who has a friend, who has a tree, was unloading some of her bounty. I was there to happily collect and welcome the fragrant beauties with open arms and plenty of ideas.

I am fairly certain that if you were to ask the quince how they were enjoying their new home they’d respond with resounding glee and most likely a hiccup – for I have gone and gotten them good and drunk.

You see I am making my own Quince Brandy for part of a series I like to call – Food Items that are Intended to be Holiday Gifts if I Don’t Get to Them First.

I ransacked the local Goodwill looking for unique and clean jars. Happy with my findings I made one more quick stop at the liquor store to purchase some decent, yet not to expensive, brandy.

The jars were sanitized as I wiped the quince clean inhaling as much of their floral perfume as I could before they took a six week bath in brandy.

Each quince was quarterd then stuffed into the clean, empty jar. Depending on the size of the jar I put in 1-2 cinnamon sticks, 2-3 star anise and 1/2 vanilla bean. I topped the fruit and spices with the brandy filling the jars to the top. I closed the latch and now they sit on the window sill infusing the brandy with spice and a deep, sweet scent that is quintessentially quince.

I’d be happy to see that jar under my Christmas tree – wouldn’t you?

Quince Brandy

adapted from Nigella Lawson

4-6 quinces

2 liters inexpensive brandy (as needed to fill the jars)

2 large or 4 small cinnamon sticks

2 vanilla beans

4 star anise

1-gallon jar or 2 1-liter jars – or whatever you can find

Wipe the quinces clean with a kitchen towel. Cut and quarter them leaving the peel and core intact. Arrange them in the jar(s) and pour the brandy over to come to the top. Place the cinnamon sticks, star anise and vanilla bean in the jars then fasten the lid. Leave for at least 6 weeks before serving.

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The last and final day of the coffee series. I really am quite sad about this actually. It turns out that not only do I love to drink coffee but I love to talk to you about it too.

Although we’re not standing face to face, this world is indeed a crazy place and just as Vanessa says, I’ve gone and saved the best for last.

The real coffee purists may have some not-so-nice things to say about this post because for some, adding anything to coffee is almost as bad as the aforementioned song I referenced. But to them I say – just wait until you try my homemade vanilla syrup.

I think anyone would have a hard time arguing against these three additions.

First there is homemade caramel. My version is of course, slightly salty, and has a bit of a balanced tang with the addition of lemon juice and apple cider vinegar. I adore caramel but find its overpowering sweetness abrasive at times. This recipe has depth and character and makes a killer caramel macchiato.

Caramel

1 cup sugar
2 tbl corn syrup (optional – helps to prevent crystallization in the caramel)
juice from 1/2 a lemon
3/4 cup cream, warmed
1/4 tsp salt
1/2 tsp apple cider vinegar (optional)
1/4 tsp vanilla

In a medium saucepan add the sugar, corn syrup and lemon juice. On high heat cook until golden amber in color. I take my caramel to the brink of burning because I love the intense, deep flavor of well colored caramel – color = flavor. Turn off the heat and add the remaining ingredients. PLEASE be VERY careful as the mixture will bubble up. If the cream was not warm enough when added to the sugar the caramel may not come together. Don’t loose hope – simply turn the heat back on, low, then heat just until the cream and the caramel have come together.

Are you ready for this? Serious mad mocha goodness right here. Chocolate and heat go together like everything and salt. And for all you non-coffee drinkers who have been so patient through this series I’ve got a special present for you – Chile Ganache Hot Chocolate. Just don’t add espresso and we’re talking about the best mug of hot chocolate that has hit your lips. While we’re on the subject of presents – it is in fact heading quickly toward that season – all of these sauces/syrups make great gifts. The caramel and ganache double as ice cream toppings and the vanilla syrup can be used in cocktails or mixed with soda water for homemade vanilla soda – add a scoop of ice cream to that drink and happiness abounds. Keep in mind the caramel and the ganache need to be refrigerated.

Chile Ganache for yo Mocha

1 cup cream
1/2 dried hot Chile – if you like to really feel the spice add the whole thing
1/2 tsp cinnamon
1/4 tsp salt
8 oz dark chocolate

Heat the cream in a medium sauce pan with the Chile, salt and cinnamon. Bring to a simmer – watch closely as cream bubbles up quickly leaving a horrid mess in its wake. Turn off the heat then stir in the chocolate. Ka-boom.

I add about 2 tablespoons of ganache for an 8oz mocha. If I was just making hot chocolate I would probably add 4 tbl – I like it rich.

Last but most certainly not least, Vanilla Syrup – made in your very own kitchen. Remember the beautiful beans we were talking about a couple of weeks ago? You still have some right? Great.
We’re making a simple syrup with the addition of a vanilla bean. For this batch I went the super cheap route and used a bean that already had the seeds scraped out. Since you now know that I NEVER throw out the rest of the bean I threw that into the pot of simple syrup and you’d be surprised how many little seeds were still clinging onto the bean. Well, not any more – they are all suspended in a vanilla scented syrup that makes my lattes sweet and sophisticated.

Combine 1 cup sugar, 1 cup water and a vanilla bean to a medium saucepan. Bring to a boil. Turn off heat, let cool then transfer to a pourable container.

If you are using a bean that still has seeds you can make a larger batch. One bean with all its seeds will beautifully flavor 3 cups sugar and 3 cups water.

Thanks for listening to me ramble on and on about coffee. Really I could say more – but there is so much other great stuff to get to.

If you missed the previous posts look no further.

Coffee #1

Coffee #2

Coffee #3

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We’re getting into the good stuff tonight. Not that I don’t enjoy the drinks we’ve talked about previously. Each drink has its time and place but tonight we’re discussing some of the lesser known yet incredibly delicious drinks. Let’s just say there will be cream, lemon zest and brandy involved. It’s a good night indeed.

So to celebrate I baked us some Brown Butter blondies. Coffee and blondies – seriously.

I really wish you were all in my kitchen with me right now. We would have just finished dinner, slowing sipping on the last few drags of red wine. We would be laughing at my son licking the bowl clean, seeking any remaining globs of butter and sugar. And we would be intoxicated by the smell of butterscotch and brown butter wafting from the pan of blondies that had just emerged from the oven.

Alright, while we anxiously wait for the blondies to cool – which is proving to be a very difficult task – let’s talk about coffee. Ms. Slivia is fired up and ready to pour us some beautiful shots with a cap of crema to thick and satisfying we might even forget about the bondies. hahahaha – not going to happen.

Espresso Con Panna – espresso capped with whipped cream. I’m not kidding you right now. Doesn’t that just sound rich, intense and incredibly decadent? Well, I’ll tell you from experience – it is just that. The complexity of a well extracted shot with a beautiful balance of acid, sweetness and bitterness topped with cold whipped cream. Simple, clean, smooth cream.

Cafe Creme – A single shot of espresso finished with cream – one ounce to be exact. I’ve been known on occasion to dump some heavy cream into my espresso and now I have a fancy name for it. Oh and just to clarify  – we are not talking about half and half right now – we’re talking HEAVY cream. Cream so thick it hesitates to pour. Cream so full of fat you question whether it’s a liquid or a solid. That, my friends, is cream.

Cafe Romano – espresso finished with a piece of lemon peel.

Cafe Correto – espresso that has been “corrected” with liquor – brandy or cognac will do rather nicely.

Our drinks are made and the blondies are cool. I may have snuck a bite while you weren’t looking – just to make sure they were okay to serve. Good news! They’re serveable.

Rich butterscotch flavor with a deep nuttiness that comes from one of my favorite ingredients – brown butter. They’re chewy and sweet and the perfect partner with all this coffee we have.

Brown Butter Blondies
adapted from Honey & Jam – a beautiful blog with stunning photography

1 1/4 cups (2 1/2 sticks) unsalted butter
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown. The butter will bubble up to stay with it and watch closely. Turn off the heat when you see a nice golden color. It will continue to cook a bit as it cools. Stir it around a bit to see the color underneath the foam. Remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl, combine browned butter and both sugars; stir with a wooden spoon until combined. Add eggs and vanilla and mix well.  Add flour mixture. Mix until thoroughly combined, and pour into prepared pan.
4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before cutting. Blondies can be stored in an airtight container at room temperature up to 3 days – but seriously, I bet you a latte you won’t have any remnants in the house after day one.

I’ve saved the sweetest for last. Tomorrow we will talk about Mochas and how to make homemade syrups and sauces to flavor your coffee. Which I know I will get flack from the anti-flavored coffee purists but just wait until you see what I have to add.

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