….waiting not so patiently for spring…

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We are ready to soak up the sun and drink our coffee on the porch,

without freezing our butts off.

May spring come quickly and speedily!

Drink Coffee be Happy!

It’s Officially Fall…but it feels like Summer! :)

When the calendar hits First day of Fall we are all ready to dust off our comfy house sweaters, slippers and favorite sweat pants. However, when the weather man hits us with 80° I find myself sadly still sporting the tank top and capris.

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I do, however, break out the tea kettle and start drooling over pumpkin spice lattes along with freshly pressed apple cider. I definitely recommend using apples from your local farmers.

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An epiphany just stuck me. I have not tried to make my own Pumpkin spiced coffee/latte before. This will have to be remedied this fall. Due to my awesome job as a Greenhouse manager and landscaper, I have time in the winter to play with food and drinks. I to make homemade hot coco with melted chocolate and whipping cream. Or for the adults Spiced Rum whipped cream on top of my morning coffee…Lets make this one Irish! 🙂 Yum

I am eager for the weather to match the calendar and the leaves to finish falling. Not to mention, start knitting scarves, drinking my warm comfort drinks, and wearing my hoodie all day! 🙂

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What are your favorite parts of fall and please share your favorite recipe! I would love to try it this winter during my down time!

 

~Drink Coffee be Happy~

Happy Fall~  @}—–

The Coffee Kingdom

The Constant

 

The constant never changing daily routine of my gravitation towards coffee in the morning is something I will never get rid of. Unless I find a tea that tastes as good as my morning brew, but even that is a slim to none chance.

It is almost the new year and we plan on bringing the Good with and leaving the Bad behind. Start the year off right with a renewed strength in ourselves and the life that is laid out before us. We have the opportunity to grasp it with two hands and a dedicated heart taking full advantage of a full year to make some drastic changes, or let the dream hide on the shelf collecting dust and pass us by. I vote number one. What will you do?

I made a cup dedicated to this. Follow the link Coffee and check it out 🙂

 

~Drink Coffee be Happy~

 

 

Would you Roast your own Coffee Beans?

Iced coffee recipe!

We decided to post a new iced coffee recipe a day for a week! 🙂

Enjoy your Daily brew!

mocha

Iced Mocha

Original recipe makes 4 servings

Ingredients:

1 1/2 cups cold coffee

2 cups milk

1/4 cup chocolate syrup

1/4 cup white sugar

Directions

  1. Pour coffee into ice-cube tray. Freeze until solid, or overnight.
  2. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

 

~Drink Coffee be Happy~

Travelling Mug! :)

Well I have been searching for that perfect Insulated coffee cup

and decided it was time to make one for all of us! 🙂

Check The Coffee Can and see the other cute faces on cups we have for you. 😉

coffee mug travel

We wish you a fantastic Sunday

and an amazing week to come! 🙂

~Drink Coffee be Happy~

Coffee Cake!…Oh what a Decadent treat!

So being completely honest with my followers I have the following to say….I adore coffee cake.

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I would eat it at any time of day or night, as a meal, as a treat, as an over indulgence, as that perfect craving settler…yes oh yes I love coffee cake. Needless to say after drooling over all the pictures of coffee cakes online, I will be making my first batch over the weekend! Soon after there will be guilt free devouring of the delicious coffee cake. 😀

Here are a few recipes with links that I found and am eager to try for myself 😀 Let me know which one you like the best! Or share your favorite Coffee cake recipe with us. I love baking and am ready to cook, and drink coffee! 🙂

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Blueberry Coffee Cake

1/2 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 by 13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipe courtesy of: http://olgapoltava.blogspot.com/2012/08/blueberry-coffee-cake.html

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coffee cake 2

Coffee Cake with Pecans

Ingredients

  • FOR THE CAKE:
  • 1-1/2 stick Butter, Softened
  • 2 cups Scant Sugar
  • 3 cups Flour, Sifted
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1-1/4 cup Whole Milk
  • 3 whole Egg Whites, Beaten Until Stiff
  • _____
  • FOR THE TOPPING:
  • 1-1/2 stick Butter, Softened
  • 3/4 cups Flour
  • 1-1/2 cup Brown Sugar
  • 2 Tablespoons Cinnamon
  • 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Recipe courtesy of: http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/

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deluxe coffee cake

Deluxe Coffee Cake

Ingredients

Topping:

  • 1/2 cup toasted and coarsely chopped walnuts
  • 1/2 cup toasted and coarsely chopped pecans
  • 2/3 cup all-purpose flour, sifted
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon, sifted
  • 1 teaspoon kosher salt
  • 5 tablespoons butter, melted

Coffee Cake:

  • 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan, room temp
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder, sifted
  • 1 teaspoon baking soda, sifted
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup whole milk yogurt
  • 1 (13 by 9-inch) baking pan

Topping:

Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps.  Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.

Coffee cake:

Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13 by 9-inch baking pan. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, 1 at a time, and beat until thoroughly integrated.

Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

Recipe courtesy of: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/deluxe-coffee-cake-recipe/index.html

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Now I love Paula Deen because she has so many great home-made recipes that look delicious! So here is her muffin spin on coffee cake. 😀

Coffee Cake Muffinsmuffin coffe cake

Ingredients:

  • 1⁄2 cup firmly packed brown sugar
  • 1⁄2 cup sliced almonds
  • 2 teaspoons ground cinnamon
  • 1 2⁄3 cups all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 cup butter, softened
  • 1 1⁄4 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325˚. Spray 2 (12-cup) muffin pans with nonstick cooking spray.
  2. In a small bowl, combine brown sugar, almonds, and cinnamon.
  3. In a medium bowl, combine flour, baking powder, and baking soda.
  4. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla.
  5. Spoon half of batter evenly into prepared muffin cups. Sprinkle half of brown sugar mixture evenly over batter. Spoon remaining batter evenly over brown sugar mixture. Sprinkle remaining brown sugar mixture over batter. Bake for 20 to 24 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and serve warm.

Recipe courtesy of: http://www.pauladeenmagazine.com/recipe_results.php?id=1942

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Alright all you coffee lovers out there, raise your mugs to a fantastic weekend to come and a great friday afternoon!

For all of you already into your weekend..Cheers! 🙂

We look forward to seeing some of your great recipes you have on treats that go great with coffee or great coffee recipes themselves!

~Drink Coffee be Happy~

Used coffee grounds? Lets put them to use!

coffee grounds

If you are an avid coffee drinker like us then you have used coffee grounds as we speak in your coffee pot. Well these coffee grounds have a lot of uses after they provide us with our delicious morning/afternoon/night cup of coffee. Lets check some of them out now.

We live on the edge of town and find ourselves with neighbors that have dogs and cats. Now the dogs we don’t mind because they don’t come into our yard and leave bombs in our flower beds and sleep in our tool shed. Cats on the other hand….well they go where they please. We all know that it is very difficult to keep cats out of the yard. So we found a few tips using used coffee grounds that can help keep those little furry creatures from leaving you surprises when you go to dig in your garden.

Cat/pest repellant:

Simply mix the coffee grounds well with used orange peels and then spread them around the outside of your garden. Since cats dislike the smell of coffee, as well as any citrus smells, this mixture will drive them away to do their business elsewhere!

We are definitely going to start saving our coffee grounds and try this handy tip. We have about 5 neighbor cats that love to wander through our yard and play Kitty Fight Club on our back porch. I look forward to seeing how the coffee grounds/orange peels work! 🙂

~Drink Coffee be Happy~

References: www.visionmagazine.com