Posts tagged Food
Today is National Coffee Day!

We really like coffee around here, (almost as much as we like ice cream!) which is why we’re so excited that today is National Coffee Day!  In fact, we have our very own coffee station in our kitchen. While we are fans of our Keurig, honestly, nothing beats a cup brewed in our french press with fresh coarse ground dark roast beans (currently we really like the Sumatra beans from Starbucks). 

If you have time today, be sure to check out whether your favorite local coffee shop is doing anything special. Around here, Biggby coffee is having a 50% off sale on all brewed coffees! Click here for a complete list of coffee deals!

IMG_9419.jpg

It turns out the most important elements in making the perfect cup has less to do with the water you use, the brew temp, and the size of the grounds (depending on the method you choose).  

TIP: Don’t buy ground beans.  Beans start to lose flavor after a few hours.  The fresher your ground, the better your cup of coffee.  Also, burr grinders are better than blade grinders.  Burr grinders actually grind the beans together, instead of just pulverizing them with a steel blade spinning around.  

There are plenty of fancy ways to make a great cup of coffee - Pour Over, Chemix, and AeroPress, but honestly, it’s really hard to beat the simple French Press for making a perfect cup every time.  

DSC_1021.jpg

If you’re using a French Press, you’ll want to be sure to use a coarse grind (larger ground pieces, instead of the small, powdery grind used in a drip coffee maker). You’ll want your water around 190F.  In our microwave, we heat up 32 ounces for 5 1/2 minutes, which turns out to be perfect.  If the water is boiling, give it about 30 seconds to come down in temp.  Water boils at 212F, so let it cool off just a bit.  

Pour in just enough water to gently soak the beans, and let it set, or bloom, for about 30 seconds, and then add the rest of the water.  Stir, using a plastic or soft spoon (not metal) and place the cover with the plunger up.  Set a timer for 4 minutes, and let it brew!  When the timer goes off, push down the plunger, serve hot, and enjoy!

DSC_1218.jpg

Coffee smells like freshly ground heaven.
— Jessi Lane Adams

Homemade Ice Cream!
homemade_ice_cream_sign.jpg

We love ice cream.  Like, we really love ice cream.  Mint Chocolate Chip, Mackinaw Island Fudge, Strawberry Sorbet, and Chocolate Chip Cookie Dough, are definitely some of our favorites.  In honor of National Ice Cream Day, (yes that's a real thing!) we thought we’d make some yummy homemade ice cream!  There’s nothing more fun that a little homemade ice cream over a chocolate fudge brownie with whipped cream and sprinkles!

DSC_0515.jpg

It takes a little advance planning (it’s not something you can just whip up in 15 minutes for a snack), but it’s really simple, and really worth it.  We have a Cuisinart 2 Quart Ice Cream Maker, and this recipe for Simple Vanilla is absolutely perfect for a hot summer day!

DSC_0505.jpg

In addition to the Ice Cream Maker, you’ll need

    Measuring Cup

    Large Mixing Bowl

    1.5 Cups Whole Milk

    3 Cups Heavy Cream (36% Fat)

    1.25 Cups White Granulated Sugar

    2 Tablespoons Pure Vanilla Extract

    A Dash of Salt.

DSC_0508.jpg

Before you start, make sure you’ve put the frozen bowl in the freezer at least 16 hours before you want to make ice cream (I told you there was some advance planning required!). 

Start by combining the Milk, Sugar and Salt in a large mixing bowl.

DSC_0509.jpg

Mix, or Whisk until the Sugar is completely dissolved.

DSC_0511.jpg

Add the Heavy Cream, and Vanilla, and stir.  Then cover the mix and refrigerate for 2-3 hours (or you can leave it overnight if you plan that far in advance)!

 

DSC_0519.jpg

After 2-3 hours, remove the frozen bowl from the freezer.  It’s definitely going to be cold and frosty - which is perfect!

 

DSC_0521.jpg

Add your ice cream mixture to the frozen bowl and turn on the Ice Cream Maker.

 

DSC_0534.jpg

Place the cover on the Ice Cream Maker and set a timer for 25 minutes.

 

DSC_0535.jpg

When you come back, the ice cream will be nice and creamy.  You can certainly serve it now, but I recommend you place it in an air tight container and freeze for at least 2 hours to let it firm up.  Again, overnight would be best!

 

 

DSC_0537.jpg

 

When you’re ready, take out of the freezer and serve with your favorite toppings!

 

DSC_0538.jpg
DSC_0543.jpg
DSC_0544.jpg

Homemade Ice Cream, with Fudge Chocolate Brownies, Whipped Cream and Sprinkles… Perfect!

 


You can’t buy happiness,
but you can buy ice cream
and that is pretty much
the same thing.
— Unknown