I’ve been meaning to share these Cinnamon Rolls for a long time now. I can’t wait any longer!!!
My Favorite Recipes for Fall…
Yes, I know that Christmas Day is over, but I thought I would share one last “C is for Coffee” recipe that you can use for homemade Christmas presents next year. You could make a single recipe for just your family, make a double batch to share with your neighbors, or make a lot of batches to use as favors for a party.
I made a single recipe (an espresso batch). Then I made THREE more doubled recipes (only one batch with espresso). I ended up with 16 (16 oz) jars total. By not filling the jars up quite all the way I was able to fill two extra jars from all my batches! WORTH IT! 🙂
I think this was my favorite of all the desserts. The chocolate mousse was a close second… but this took the cake! (or… it ‘took the brownie’ I guess) 🙂
You start with your favorite brownie boxed mix (I used Duncan Hines) so that simplifies these A LOT! Then you just add in some special ingredients to make them feel more homemade and nothing like something you could make from a box. I think the glaze you put on top has a lot to do with this!
Let’s jump right in! Here’s a photo to get you excited:
I went WAY overboard on my Coffee recipes but it’s one of my favorite ingredients so I figured… why not?
I have two more recipes to post but they are WORTH IT! I may actually have 3 more recipes… but with Christmas just around the corner I’m making no promises (sigh).
Our “D” ingredient will come after Christmas and will be fast and furious and FUN! It will be all my own recipes so it should be interesting… stay tuned!
Okay, back to C is for Coffee…
Thank you to all who entered to win FREE coffee from Sagebrush Coffee!! http://sagebrushcoffee.com/
Just for being one of my followers you can get 15% your order from Sagebrush from now until the end of the year just by entering the code: applestoziti when you check out!
Thank you for following and PLEASE try this AMAZING coffee! It really is better than any other coffee I’ve ever tasted.
HAPPY COFFEE DRINKING!
Just to be sure I get the word out I thought I would make a special post just to announce the FREE coffee beans being given away this week! CONTEST ENDS FRIDAY, DECEMBER 21st at MIDNIGHT! Winner will be announced on Saturday!
PASS IT ON!
You can be entered up to THREE times by doing these three things:
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This is another SUPER simple dessert that you can make ahead! It can be made casual or elegant. Just use the appropriate style of cups or glasses to go with your occasion. The mousse will taste just as good in a paper cup but it will look even more inviting if you dress it up a bit. I think I might even top mine with chocolate shavings or curls next time I serve them! Again, not necessary, but pleasing to the eyes.
This dessert has a fancy name (“Affogato”) but it’s the SIMPLEST dessert!
“Affogato” comes from an Italian word than means “drown” (affogare). It is a dessert that traditionally includes vanilla ice cream, an espresso shot, and sometimes coffee liquor.
I decided to make my own version for a quick and easy, yet elegant dessert. You can keep it as simple as just ice cream with coffee poured over top or you can make it fancier for guests. To make it more elegant you can add chopped nuts, shave some chocolate over the top, and/ or serve it in martini glasses for flare. You could even sugar the rims with red or green (for Christmas), orange (for Halloween), or a favorite color for a birthday.
When I drink coffee I usually like it black.
Adding in milk and sugar is delicious, but I really like the flavor of the coffee itself without any extras. When I add them in I can’t taste the coffee itself. However, there does come the occasional afternoon when I’m craving something sweet and I need some caffeine to recharge my day. This is one of those HAVE to do laundry, mop the floor, do the dishes afternoons and I need a little kick (coffee + sugar) to get me going.
Short ribs + slow cooker meal… yes please!
This requires a bit of work up front but once it’s in the slow cooker you’re free!
Short ribs are definitely a special occasion meal for us, but they are so full of flavor that it’s worth splurging for from time to time (figure about $5/ pound of meat… 3 pounds feeds 4-6 people). We used 9 pounds for the crowd we were feeding and it worked out just about right for 12 adults and 4 little kiddos. It really depends who’s eating. Hungry eaters = 3/4 pound per person. Lighter eaters = 1/2 pound per person. 🙂
The first question my guest asked me was: What is a SHORT rib anyway? (They thought it sounded kind of rude) 🙂
Short ribs are usually taken from the chuck cut of beef (you’ve probably heard of a “chuck roast”). Chuck is taken from between the neck and shoulder blade of the cow. Usually chuck is an inexpensive cut for a roast or steaks. When the chuck cut is used for short ribs it is cut into small rectangles or squares, each of which contain a piece of the rib bone (hence the “rib” portion of “short ribs”). They MUST be cooked slowly as they are a very tough cut of meat. They end up being fall-apart tender if you do it right and they are SUPER flavorful as they have a good layer of fat in them. You can see an uncooked picture of them below!
Doing some prep really helps out here. Take your short ribs out of the fridge and put them on a large sheet of foil for easy clean up. They need to sit for about 20-25 minutes to take the chill off before you sear them. Sear just means browning meat quickly over high heat. Searing keeps all the juices inside of the meat. Usually the meat is finished off at a lower temperature after the searing is done.