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Posts Tagged ‘coffee’

by Caitlin Saniga

Gingerbread lattes

Gingerbread lattes are the ultimate indulgence, and my recipe doesn’t cut them any slack. If you don’t have or can’t find whole spices for every ingredient listed, don’t worry. Pinches of ground spices can be substituted. If you don’t have an espresso machine, use instant espresso and try steaming milk on the stove (YouTube has some great demos).


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by Sarah Steimer

Peanut butter and cocoa granola

Peanut butter and cocoa? Those are some year-round flavors, and this has become my year-round granola choice. The add-ins depend on the season: dried golden raisins or dried cranberries in the fall and winter, then switch to fresh berries for spring and summer.

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by Caitlin Saniga

This two-ingredient treat tastes indulgent and is a snap to scrape together!

This two-ingredient treat tastes indulgent and is a snap to scrape together! I made this version when my Mom came to visit, but for a sweet touch, add maple syrup or agave nectar.

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by Caitlin Saniga

Mocha muddy buddies

Java addicts, this mix is for you! A hint of peanut butter seems to add only to the consistency, not the flavor, here — which leaves these muddy buddies with a rich, dark chocolaty, coffee flavor. Just a whiff of this stuff will perk you up!

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by Sarah Steimer

I took my fudge a step up and added a little crushed red pepper to the top. It's totally optional, but I love a nice, spicy chocolate.

I took my fudge a step up and added a little crushed red pepper to the top. It’s totally optional, but I love a nice, spicy chocolate. This is also a little bit of a nod to one of my favorite hot cocoa recipes from our 2011 Loving Cup guide.

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by Sarah Steimer

Belgian Bomber

The Belgian Bomber and Miss Diana Ross, for your viewing pleasure. The Jo’s on South Congress has lots of great outdoor seating for some prime people (and dog) watching. [Care to hear more about my trip? Check out my round-up here.]

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by Caitlin Saniga

bacon jam

The first time I had this was at my friend Suzanne’s house. We made a day of decorating gingerbread cookies, and she brought out this strange-looking but divine-smelling dip, or so I thought. She wouldn’t tell me what it was until I loaded up a few crackers and tried it for myself. “Bacon jam,” she said, as I stood in awe with my mouth full. Perfect for crackers, bread or French toast or for handing out by the jar to your favorite people. Bacon jam.

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