coffee

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? Kona Coffee Molten Cake! A couple months ago, Gerald and I spent some time on the tropical island of Kauai. While there we sipped on freshly brewed coffee uniquely grown in the Hawaiian Islands. The taste is so richly smooth and delicious, I had to blend its flavor with dark chocolate. Each recipe is one serving, unless you share a bite. “Friends are the spice God adds to the cake of life!”

KONA COFFEE MOLTEN CAKE
Ingredients:
1/4 cup all-purpose flour
2 tablespoons Dutch chocolate powder 
1/4 teaspoon baking powder 
2 tablespoons granulated sugar
1/8 teaspoon sea salt
1/4 cup plus 1 tablespoon milk
2 tablespoons vegetable oil
1 tablespoon Kona brewed coffee*
1 tablespoon creamy peanut butter**
Instructions:
Mix dry ingredients together in medium bowl. Add milk, oil, and coffee to the dry ingredients. Stir until smooth. 
Pour batter into a tall microwave-safe mug. Make sure there is room at the top for the cake to rise. Drop the tablespoon of peanut butter in the center of the batter. Do not blend in. Bake in microwave on high for 1 minute. If it is not done, cook in additional 10-second intervals until done. Remove from microwave. BE CAREFUL. Enjoy the warm molten cake topped with a dollop of whipped cream. 
*Any strong brewed coffee may be used. If you omit the coffee, substitute 1/4 teaspoon vanilla extract. 
**The creamy peanut butter may be omitted or substituted with a hazelnut spread or marshmallow creme. 

Invasion of the Coffee Pods

I woke up one day and got lost in the coffee aisle at the supermarket. Am I the only one?  Recently I made my usual trip to the local Kroger to replenish a can of Maxwell House French Roast and as I pushed the partially-filled cart past the island of spices I came upon a wall of compact pre-packaged single-cup disposable coffee choices. No longer was the 11-ounce can a sophisticated bold and hearty favorite, let alone a mindless staple, but now it was necessary to scan the shelves on a quest to locate it!  “Am I the last coffee lover on earth still using an automatic-drip Cuisinart?”, I muttered aloud.  Stacked in countless rows before me were boxes of multi-colored pods, k-cups, instant cappuccinos, and iced coffee concentrate all vying for the same attention.  House Blend, Mocha, Vanilla Hazelnut, Morning Blend, Skinny, Caramel, and more.  To add to my confusion, the Tossimo collection stared back as if throwing down the gauntlet in double-dog-dare defiance to refuse the Café Collection Crème Latte.  This little espresso number boasted “pure bliss at your fingertips with a frothy layer of milk creamer from their special T Disc”.  By this time I was beginning to feel a little lightheaded and woozy from lack of caffeine.  Collecting my items, I rushed to the checkout and paid for the groceries. Next stop: the nearest Starbucks!  If I was going to combat this Invasion of the Coffee Pods, it would require reinforcement.  “I’ll have a venti White Chocolate Mocha, please, with an extra shot of espresso.  Thank you.”