Genius idea: Coffee Ice Cubes

coffeeicecubes

I’ve tried making iced coffee in the past and it just didn’t turn out right; too watery, not enough flavour, somewhat lukewarm and the sugar still grainy at the bottom. Last summer, I finally found the right formula that lets me enjoy gourmet iced coffee without leaving the house: coffee ice cubes! They keep your coffee strong as they melt, so you can sip at your own pace with losing that bold delicious flavour.

Note: this requires freezing time, so plan it a day ahead

What you will need:
-Good quality strong coffee
-Espresso maker (I use a stovetop Bialetti: cheap and makes a strong cup) *If you don’t have an espresso maker, a strong batch of filtered coffee will do)
-Ice cube tray + freezer
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Directions: Make the coffee in the espresso maker as you normally would. Let it cool. Pour it into the ice cube tray and freeze it for several hours. One cup of coffee makes about 8 large/standard ice cubes. I used 4 ice cubes per serving.

When you want your coffee in the morning, heat some on the stove again. If you are adding sugar, put it in your glass and stir in a little bit of hot coffee so that it dissolves. Next, add the coffee ice cubes (as many as you can fit – I used 3 at first) and then add the rest of the coffee. Then one more ice cube (the others will start to melt). Stir carefully, add milk if you wish. Top with whip cream and cocoa powder if you’re feeling extra fancy. Enjoy!
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My favourite cappucino cookies

IMG_1711Come to think of it, I should just change the title to “My Favourite Cookies in the World”. Especially lately with all the spring rain. What’s better on a rainy day than drinking ridiculous amounts of coffee? The answer is eating coffee-flavoured cookies from Joy the Baker. Think of the best frappucino you’ve ever had, and then picture it in edible form.

I’ve made these more than any other cookie recipe, and usually like to freeze a portion of raw dough and save it for another day. Before you commit to making this amazing treat, just consider:
-This recipe requires a mixer (mine isn’t fancy, has no paddle attachment and does the trick just fine)
-You need to chill the dough for at least 45 minutes (I did it overnight)
-They taste best underbaked (10 minutes in the oven for a soft cookie)
-Make sure your espresso powder is well ground up (no chunks), either through a fine-mesh sieve or with the back of a spoon
-Do not forgo the parchment paper! Or grease the hell out of your baking pan. A burnt cookie is a sad cookie.

Here are Joy the Baker’s instructions paired with my (less pretty) photos:

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant espresso or coffee powder
1 cup white chocolate chunks (chips are good too)

“Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.  Set aside and we’ll preheat the oven after we chill the dough.
In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a  spatula until well combined.  Cover the dough with plastic wrap and refrigerate for about 45 minutes.

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Into the fridge you go!

Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.  Bake for about 12 minutes, until lightly browned around the edges.  Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.”

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