Making Breakfast Easy | Pumpkin Spice Oatmeal

23 Nov

Clearly I’m obsessed with pumpkin. I’ve fallen head over heels for the flavors of Fall. Last night my friend Dillan (Instagram handle: dillandigi) posted a photo of an overnight pumpkin oatmeal he was prepping for the morning. This was the inspiration for the recipe that I’m posting here today.

A few weeks ago, when Kate was traveling in Texas for work, I made myself pumpkin oatmeal in the slow cooker. It had good flavor, but it made a ton and the edges got kind of well done. So last night, I was looking online for overnight refrigerated oatmeal recipes, but decided that I might not like the texture, or that they might not be to my liking once heated up (since I didn’t want cold oatmeal this morning). Of course, typical me, I decided to wing a pumpkin oatmeal recipe this morning, inspired by this Choco-Banana-Chia Oatmeal recipe that Dillan posted on his blog in September (it’s especially tasty)!

pumpkinoats

Pumpkin Spice Oatmeal

makes 1 serving

Ingredients

1/2 c Trader Joe’s Gluten Free Rolled Oats
1 c boiling water
1 TBS 100% pure pumpkin puree (not pumpkin pie mix)
1/2 TBS chia seeds
1 tsp organic virgin coconut oil
2 tsp pure maple syrup
1/4 tsp pumpkin pie spice
1 pinch all natural sea salt (fine)
1 TBS organic dried cranberries

1) Add boiling water to the oatmeal and stir. I like my oatmeal a little on the thicker side, so I also microwave the oats and boiling water for 25 seconds, then stir.

2) Add pumpkin, chia seeds, coconut oil, pumpkin pie spice and stir.

3) Top with maple syrup, a pinch of salt and dried cranberries.

4) Enjoy!

Notes:
– Be sure to keep a close eye on your oatmeal in the microwave, if left unsupervised it can overflow & leave a mess.
– If you like your oatmeal unsweetened, omit the maple syrup–or for a less sweet option, reduce the syrup to 1 tsp.
– Feel free to use oats that are not gluten-free, the recipe would work just as well.
– Other delicious toppings would include: sprouted almonds, toasted pecans, or whipped cream.

Another great advantage of this recipe is that it is really healthy and costs almost nothing to make. All of the ingredients included in this recipe were items we had in our pantry–can’t get much better than that! 🙂

Gettin’ Old is Rough | DIY Easy Entry Litter Box

19 Nov

We have a 17.5 year old cat. His name is Sitar, and he is the most beautiful cat I have ever seen. I had originally gotten him when he was 4 yeas old from a coworker of mine who was moving back to the west coast and couldn’t take him on the plane with him.

Sitar is a Maine Coon/Siamese mix and apparently his original owner had chosen him out of a litter, he was the most Siamese looking kitten of the bunch and fit in the palm of his hand. He grew to 27lbs at his heaviest!

Fast forward four years, I’m living at my parents’ house and Sitar has become my new roommate. My aunt calls him a lion cub, and he wins over my dad’s heart.

from 2009 one of my favorite Sitar photos

from 2009 one of my favorite Sitar photos

I know he doesn’t get much screen time on the blog these days. He spends most of his time sleeping in a dog bed at the end of our bed, settled into an oldie routine, he knows his meal schedule, and is sure to remind us whenever he can! He isn’t as limber as he once was, he seems stiffer as the years get on. So I decided to research an easier entry litter box for him, so he could just step inside instead of having to hop in and out.

My research did not yield many results for plain easy large covered litter boxes. I found one at Target, by Boots and Barkley, that was large and covered and had a lower opening it retailed for $23.99. I did read a bunch of posts
online, about making your own out of a Sterilite or Rubbermaid container with a lid. So I decided to try it.

DIY easy entry litterbox (L)

DIY easy entry litterbox (L)

Materials

1 18 Gallon Sterilite Storage Bin with Lid (available at Target for $5.49)

1 box cutter or sharp scissors

1 ruler

1 Sharpie Marker

Directions

1) Measure the height of the opening of the current litter box that your senior cat is using. Sitar’s litter box opening was 8″ from the ground. I knew I wanted it to be lower, but he needed to have a little bit of a wall so he wouldn’t have an accident and pee outside of the box, so I made the opening 4″ from the floor.

2) The actual shape and design of the Sterilite container is perfect to use as the opening of the litter box. I just measured 4″ from the floor and then traces the rest of the shape of the plastic front. As seen in the photo above it mimicked the shape of his original litter box opening.

3) Using a box cutter, I cut the straight line of the bottom of the opening first, then continued to cut the rest of the opening outline.

4) Fill the new easy entry litter box with the brand of litter that your elderly cat currently uses. It should be filled about 2-3″ deep. Cover the box with the lid and place it where the old litter box was living.

Notes:
– Sitar is on day four of using his new box, and everything seems great.
– Sitar uses World’s Best Cat Litter with no scent, and it seems to work best for him, since he is probably like having two cats anyway.
– He definitely has an easier time getting into this one, he just steps in and does his business.
– Our friends Casey & Dave modified the litter box that their cat, Wee Wee, was using by cutting the opening down to the floor and that worked for her. That is an alternative to buying a container, if your cat tends to not go to the bathroom right at the front of the box.

sitar our dusty old man

sitar our dusty old man

Sitar loves Halo Spot’s Stew canned food, My Little Lion cat treats, and messing with his two Boston Terrier brothers. He has also been known to enjoy the occasional piece of Sara Lee Turkey Breast and adventures in the great outdoors our tiny back deck. His favorite time of year is Christmas, mainly because it is when we get a real tree and he loves to drink the fresh water for the tree. It’s when the outdoors come in for the holidays 🙂

Fallin’ for Pumpkin | Vegan Pumpkin Cupcakes with Maple Buttercream

17 Nov

“Don’t you love New York in the fall? It makes me wanna buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address. On the other hand, this not knowing has its charms.” – You’ve Got Mail


There are many things that I love about Fall. It holds a certain sense of nostalgia for me, a kind of love affair and anticipation of all the things that I love. New England in the Fall all that I have ever known. Memories of being a hooded little version of myself jumping in piles of leaves and making Simon the scarecrow with my Gram. Pumpkin carving, trick or treating, celebrating all of the wonderful Fall birthdays in my family, and favorite Fall foods like acorn squash, pumpkin everything, and apple pies.

As an adult, I have my own traditions built on the life that Kate and I share together. The Halloween costumes remain as well as recipes riddled with pumpkin and fall flavors. The following recipe is one that I made for the annual Diesel Halloween party, it could be made with dairy and it would be just as tasty, as always I like a baking challenge and also try to bake things that all the guests at the party can enjoy!

Vegan Pumpkin Bliss

Vegan Pumpkin Cupcakes with Maple Buttercream

adapted from Vegan Cupcakes Take Over the World

Makes 24 cupcakes

Ingredients

2 c 100% pure canned pumpkin (not pumpkin pie filling)
2/3 c canola oil
2 c organic vegan sugar
1/2 c organic vanilla soy milk
1/2 tsp Bragg’s organic and raw cider vinegar
2 tsp vanilla extract
2 1/2 c all-purpose flour (I use King Arthur Flour)
 1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp all natural fine sea salt

Maple Buttercream

adapted from Wilton’s Classic Buttercream Icing

Yield: generous frosting for 24 cupcakes

Ingredients

1 c Spectrum Non-hydrogenated Vegetable Shortening
1 c Earth Balance Buttery Sticks (softened)
2 tsp vanilla extract
8 c confectioners’ sugar (sifted)
4 TBS organic vanilla soy milk
4 TBS organic maple syrup
pinch of all natural fine sea salt

Cupcake Directions

1) Preheat oven to 350 degrees. Line two muffin pans with cupcake wrappers.

2) In a small bowl combine the soy milk and cider vinegar and let stand for 5 minutes. This will make vegan buttermilk.

3) In a large bowl stir together the pumpkin, canola oil, sugar, vegan buttermilk, and vanilla. Sift in the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir together with a fork, don’t use a mixer it will make the batter gummy.

4) Once combined fill the liners two-thirds full. Bake for 22 to 24 minutes. Rotate cupcake trays at approximately 14 minutes into the total baking time to ensure even baking.

5) Remove cupcakes from pans and transfer to a wire rack and let cool completely before frosting.

Frosting Directions

1) In large bowl, cream shortening and Earth Balance with electric mixer. Add vanilla.

2) Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3) Add soy milk and maple syrup, then beat at medium speed until light and fluffy. Remember to taste the frosting as you are adding the maple syrup, keep adding by the TBS until you achieve your desired taste. If the frosting appears to thick, add more soy milk, but be cautious   and add a little at a time in order to not thin it out too much.

4) Once you have reached the desired consistency, then add a pinch of sea salt and beat just to incorporate. Keep bowl covered with a damp cloth until ready to use.

These cupcakes were a big hit at the party. Kate said that the cake was the best pumpkin cake I’ve ever made, they were super moist and flavorful. You would never know they were vegan. Also, when dreaming up the frosting flavor, Kate doubted my decision to try a maple frosting, remarking that it might not be a flavor combo that appeals to the masses. She voted for a cinnamon buttercream, but I went with my gut and it was amazing.

Notes:
– This recipe could be made non-vegan by substituting butter in for Earth Balance and whole milk for the soy milk.
– An easy way to frost cupcakes is to fill a plastic Ziploc bag with frosting and cut one bottom corner of the bag off. Twist close the top opening of the bag and squeeze some frosting back into the bowl to remove any air pockets. Then start from the center of your cupcake and with even pressure move in a spiral until you fill the cupcake to the edge. Don’t worry if you mess up, just scrape the frosting back into the frosting bowl using a butter knife.

All About Fall | Gluten Free Buttermilk Pumpkin Spice Pancakes

19 Oct

My friend Potter, recently went for breakfast a the Neighborhood Restaurant. This is a local family owned breakfast joint located in Union Square, right down the street from Bloc 11 Cafe, where he and I both work. Potter and I share a love for all things pumpkin and he was going on and on about these pumpkin pancakes he had there, my mouth was watering just listening to him….

Bloc 11 courtyard

Bloc 11 Cafe courtyard: Scarecrows need coffee too!

Of course, this lead me to an inner baking challenge, something I set myself up for on the regular,ha! I was determined to come up with delicious gluten free and/or on the healthier side pumpkin pancakes. King Arthur Flour’s gluten free pancake mix was on sale at Shaw’s, so I used this as the base for my pancake recipe. In another effort to ensure a successful gluten free recipe I researched online, but had no luck. I even posted an outcry to my foodie friends on Facebook, which yielded no recipe results… my determination grew.
In true Jess fashion, as Kate would call it.. I just made my own recipe up, ad-libbed and hoped for the best. And as luck would have it, they came out perfectly! Success.

#yum

#yum

Guten Free Buttermilk Pumpkin Spice Pancakes

Makes 8 – 4″ round pancakes

Ingredients

1 1/3 cup King Arthur Flour gluten free pancake mix
1 cup organic or local whole milk (I used High Lawn Farm from Lee, MA)
1 tsp Bragg’s organic and raw cider vinegar
1 large organic egg
3 TBS 100% pure canned pumpkin (not pumpkin pie mix)
1/2 TBS organic virgin coconut oil (melted)
1/2 tsp pumpkin pie spice

1) Measure out the milk and add the cider vinegar to it, making your own buttermilk. Let sit for 3 – 5 minutes.

2) Whisk together the egg, pumpkin, buttermilk mixture, and coconut oil.

3) Whisk in the pancake mix and pumpkin pie spice.

4) Allow the batter to sit for 10 minutes to thicken.

5) Preheat a griddle or large flat grill pan. I used our gas stove and set the burner on 6.

6) Grease pan with a square of organic butter.

7) Scoop the batter by the 1/4 cupful or I used a #16 dough/portion scoop onto the lightly greased pan.

8) Cook for 1 – 2 minutes, until bubbles form on the tops of the pancakes and the bottoms are golden brown.

9) Flip and cook for 1 – 2 minutes on the other side. Serve hot, with organic butter and organic warm pure maple syrup.

These pancakes came out amazing, and you can’t even tell they are gluten free! There is a slight pumpkin undertone with just the right amount of spice to add to the flavor, but not mask the pumpkin. I would make these again in a heartbeat. The recipe made 8 full sized pancakes and a tiny silver dollar sized pancake, the perfect size to split between Stevie and Ollie and they gobbled it right up 🙂

Notes:
– This recipe could be made dairy free by substituting the milk for coconut, soy, or almond milk and replacing the butter with Earth Balance
– A great side, as pictured above is Applegate Farms Organic Sunday Bacon. (I cooked it in the oven on 400 for 15-18 mins on a parchment lined baking sheet*) *Oven baked bacon credit goes to our friends Laurie & Gabe 🙂
– Substitution suggestions for toppings: Maple Cream, Pumpkin Butter, or Baked Spiced Apples.

Cutest Pumpkins Ever!

Cutest Pumpkins Ever!

Happy Fall!

Let’s Celebrate! | Pumpkin Peanut Butter Dog Treats

22 Sep

Every family has their own little traditions or occasions to celebrate, ours included. 🙂 This post is a celebration of Ollie. We found him on Petfinder and knew that we had to give this little brown Boston Terrier, a puppy mill survivor, a proper home. A home where he always has a toy to comfort him, a brother to play with, homemade treats to snack on, and someone to cuddle.
ImageMy favorite memory from the first week Ollie lived with us, happened at my parents’ house, my childhood home, in Dracut, MA. It was my Aunt’s 60th birthday and the family had decided to go out to lunch and then have cake and ice cream back at my parents’ house. After lunch, Kate and I made sure we were the first to arrive back at the house. Then Auntie came in and called out for Stevie “Where’s my Stevie?” “Come and see your Auntie!” All of a sudden, to her surprise, this tiny little white flash came running down the hallway! She had the biggest smile and greatest birthday surprise — puppy love from the newest member of our family!
In honor of Ollie’s adoption anniversary we took him to the Somerville Dog Festival in our neighborhood on a recent Sunday afternoon. A field full of games to play, prizes to win and free treats to sample… any dog’s dream. Followed up by some homemade dog treats for the boys to enjoy. Yay!

Image

Pumpkin Peanut Butter Dog Treats
Recipe credit: Adapted from an original recipe by Courtney Danyelle Georg (instagram handle: triceracourt) 

Makes 40 – 60 treats (depending on the size & shape you choose)

Ingredients

2 1/2 cups of whole wheat flour
2 eggs
1 cup 100% pumpkin puree (not pumpkin pie filling)
2 TBS natural peanut butter
1 TBS ground flax
1 TBS honey
3/4 tsp cinnamon

1) Preheat the oven 350 degrees

2) Line two baking sheets with parchment

3) In the bowl of a stand mixer fitted with the paddle attachment combine all the ingredients

4) The dough should be dry and come together in a ball when mixed

5) Add a few drops of water if the dough does not form a ball while mixing

6) Remove dough from bowl and place on a floured work surface

7) Using a rolling pin roll dough out to 1/2″ thickness, cut out shapes using a cookie cutter shape of your choice

8) Bake for 20 minutes, then take the baking sheets out, flip over each treat, and then rotate trays before returning to oven

9) Total bake time: 40 mins

10) Turn oven off after 40 mins and let cool in oven on the baking sheets

Stevie and Ollie loved them — they couldn’t get enough! Also, we made a little package for our dog walker to share them with her pack 🙂

Image

Happy baking! Enjoy the recipe — I’m sure your pups will! Below is a photo of Ollie with the prize he won at the Somerville Dog Festival. He carried all around the festival and all the way home on our walk. What a character!

Image

 

Best Frosting Ever | Nutella Buttercream Atop Chocolate Cupcakes

5 Sep

photo-2 copy

I can’t post this without first acknowledging that it’s been a LOOOONG time since my last post. Phew, so sorry! I promise this hasn’t turned into an orphan blog. She still has loving parents. 🙂 I hope this recipe is well worth the wait (I think it is).

A note about the cupcakes. Yes, they are indeed vegan. Gasp. Your friends, family members, neighbors and co-workers won’t notice. It’s a great recipe to have on hand when you are low on things like butter & eggs but want to make an amazing treat to brighten someone’s day. If you are making these cupcakes for a vegan friend, frost these with a vanilla or coffee “buttercream” (make any standard buttercream recipe but use shortening and/or a vegan “butter” substitute for the butter & soy, almond or coconut milk for the liquid) — sadly the Nutella buttercream recipe that follows the cupcake recipe is not vegan.

Your Basic Chocolate Cupcake 

Recipe credit: Original recipe from “Vegan Cupcakes Take Over the World” baking book — adapted by Jess.

Makes 12 cupcakes (We almost always double the recipe!)

Ingredients

1 cup soy milk (You can use almond milk or if you’re not worried about making these vegan you can also use regular milk or buttermilk. If you use buttermilk, omit the vinegar below.)

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 and 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon espresso powder (It’s our secret weapon! When added in small amounts to chocolate baked goods, it brings out their chocolately goodness. It can be found in the coffee aisle of most markets and/or specialty stores. It is different from ground espresso as it dissolves completely in water.)

1) Preheat the oven to 350 degrees F and line muffin pan with paper or foil liners.

2) Whisk together the soy milk (or whatever you’ve decided to use*) and vinegar in a large bowl, and set aside for a few minutes to curdle. *You’re basically making “buttermilk” so, again, if you decide to use buttermilk, skip the vinegar & this step.

3) Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy.

4) In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Add in two batches to the wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).

5) Pour into liners, filling three-quarters of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean (we rotated the pans after 13 minutes).

6) Transfer to a cooling rack and let cool completely before frosting.

Nutella Buttercream Frosting

You don’t have to love Nutella to love this frosting but it’s true, you MUST like a chocolate/hazelnut combo. The frosting is super fluffy & light. The salt is an absolute necessity as it perfectly cuts the sweetness of the Nutella. We use a pastry bag to appropriately gob the frosting on top of each cupcake — and be warned — it’s quite tempting to pile some onto a spoon for eating.  Try to show some restraint, okay?

(Recipe credit: I referenced a few recipes online before mixing & matching & adapting.)

This should frost a layer cake and 12 cupcakes but I usually second guess it and double the recipe (and always end up with leftovers but I’d rather have leftover frosting than be scrambling to make another batch!).

Ingredients

1 stick of unsalted butter, room temperature

1 cup of shortening

2 cups powdered sugar

2/3 cup Nutella (hazelnut spread)

1 teaspoon pure vanilla extract

1/4 tsp salt

2 tablespoons whole milk

1) In a stand mixer, fitted with the paddle attachment, cream the butter, shortening and sugar together on low until well combined. Add the Nutella and increase speed to medium. Beat for two minutes.

2) Add the vanilla and salt, beating for an additional 30 seconds.

3) Last, add the milk and continue to beat for about one minute, or until frosting lightens slightly in both color and texture.

4) Frost cupcakes & enjoy. YUM!

photo-3

Happy Independence Day! | Reminder Recipe

4 Jul

It’s been too long, I know! But I’ve been saving up an amazing sweet treat recipe to share with y’all. Post coming later this week.

As you prepare for your Independence Day picnics and BBQs, just thought I’d remind you of this in-season recipe that’s a true crowd pleaser. It’s a perfect last minute one-bowl creation that’s refreshing & healthy (a nice departure from traditional BBQ and heavy creamy “salads”) — as you can easily add less sugar or alter any of the other ingredients to suit your taste. And…it’s very patriotic!

Hope you’re spending today with the ones you love.

xo

Beatin’ the Heat | Frosty Pup Treat Recipe

3 Jun

Ollie is 4!

It is hard to believe that Ollie turned four yesterday. It seems like only yesterday I found a post on Petfinder about a tiny special needs Red Boston Terrier, named Brass Monkey, when in all reality is was in the Fall of 2009. Truth is, if a good Samaritan hadn’t found a Craigslist ad posted in Texas, by a puppy mill breeder then he wouldn’t be with us today. We love our little guy, and he has brought tons of laughs, kisses, and joy to more than just our tiny little family

Kate and I  have little traditions we do to celebrate the pups and Sitar’s birthdays. Stevie always gets a real balloon that he loves, while Ollie on the other hand is afraid of balloons so each year Kate humors me and draws a birthday balloon for Ollie. We tape it above his crate on the wall! We also bake birthday treats for them, there is a great Pupcakes recipe in our blog that Kate posted and the pups adore 🙂 This year is was miserably hot in our apartment and I really didn’t want to subject any of us to turning the oven on, so I came up with a frosty birthday treat recipe for the pups that they inhaled.

frosty treat prep

Ollie’s Frosty Pup Treats
makes 8 frozen treats

Ingredients

1 – 6 oz container of Chobani Vanilla Yogurt*
1 cup of unsweetened applesauce
1/2 cup of 100% pure canned pumpkin

*If you want to control the sugar content in this recipe, just substitute Chobani Plain Greek Yogurt. Dogs don’t need the extra sugar but we made these as an extra special treat so I sweetened them with the Vanilla Chobani.

Steps

1. Whisk all of the ingredients together in a medium size bowl

2. Place cupcake liners in a muffin pan.

3. Spoon the batter into the muffin pan, filling cups a generous half full. (I got 8 frosty treats out of my batter.)

4. Place in the freezer, our treats were frozen solid in 2 hours.

frozen treat unwrapped

Notes

  • These treats are great for pups with allergies, Stevie is intolerant to all things poultry, they are vegetarian, wheat, and soy free.
  • If you have difficulty removing the frozen treats from the muffin pan, just flip the pan over and run warm water on it for a few seconds.
  • The cupcakes wrappers are easy to remove and just peel off, no need for non-stick spray.
  • If you opt to use the Chobani Plain Yogurt, add some sweetness using molasses approximately 2 teaspoons should do the trick!
  • If you are looking for other flavors to mix it up for your beloved pups, try subbing the pumpkin out with an equal amount of sweet potato, peanut butter, or banana.

patiently waiting

This was the easiest birthday recipe I have created in a long time.

frosty treat massacre

On the other end of it, I think these birthday treats were gobbled up the quickest as well, ha! Stevie & Ollie devoured and approved.

Simple Side Dish | Roasted Sriracha Brussels Sprouts

6 May

One of my favorite places to eat locally is Highland Kitchen. Highland Kitchen is a family owned neighborhood restaurant and bar located in the heart of Somerville. They serve American comfort food, local craft beer, creative cocktails and great service. Recently Kate and I had an impromptu date night there, and this is when I remembered one of their famous side dishes, buffalo brussels sprouts. As we walked out, I brainstormed with Kate about making a riff on that buffalo brussels sprouts recipe at home for us one night the following week. Kate in all of her genius, then exclaimed… it would be tasty if you used Sriracha instead of Franks Red Hot Sauce. Done and done.

sriracha brussels

Sriracha Brussels Sprouts
serves 2

Ingredients

 1 lb brussels sprouts (cleaned and cut in halves)

3 TBS melted butter

1 tsp – 1 TBS Sriracha (hot chili garlic sauce) 

salt and pepper to taste

cut brussels

Steps
1. Preheat oven to 400 degrees

2. Lightly coat a baking sheet with nonstick spray or olive oil
3. Place the cleaned and halved brussels sprouts in a medium bowl
4. Combine melted butter and Sriracha, pour over brussels sprouts, stir to combine, make sure they are coated evenly.
5. Place coated brussels sprouts on to the prepared baking sheet in a single layer.
6. Season with salt and freshly ground pepper.
7. Bake 20 – 30 minutes depending on the roast level you desire. Stir brussels half way through to ensure even browning.
8. Remove from oven, season before serving with salt.

Notes
1. Sriracha is a sweet hot chili garlic sauce, 1 tsp will give you a slight heat factor, feel free to increase the Sriracha in this recipe to increase the heat!
2. This recipe could be used with roasted cauliflower too. Y-U-M!
3. If the brussels sprouts are particularly large, cut them into quarters.

Keepin’ it local | Dave’s Coffee Syrup

1 May

Image

Keepin’ it tasty, keepin’ it local…

Dave’s Coffee is a small family owned craft coffee roaster based in Rhode Island. They are certified organic and do everything by hand, the old fashioned way. I bought some of this coffee syrup at a food show Kate & I went to last December and have been tinkering with different uses and recipes for it.

All in all Dave’s Coffee Syrup is just that syrup, a thick sticky bottle of deliciousness. Hand roasted in small batches, cold brewed organic coffee and simmered with natural cane sugar. Yum!

Here are three ideas I have tried, tasted & approve… enjoy!

Homemade Coffee Soda

Ingredients

12oz seltzer water

3 TBS Dave’s Coffee Syrup

Steps

1. Fill 16oz mason jar or pint glass with ice
2. Pour in seltzer water, you can make your own with a Soda Stream or use bottled seltzer
3. Stir in coffee syrup

Image

Vegan Coffee Egg Cream (adapted from Babycakes NYC)

Ingredients

2 TBS Dave’s Coffee Syrup

3 TBS vanilla soy milk

5oz seltzer water

Steps

1. Pour soy milk and coffee syrup into a tall glass and stir well to combine
2. Continue to stir vigorously while adding seltzer

Notes
1. For the best results, make sure the seltzer and soy milk are well chilled.

ImageSlow Cooker Marinated Pork Tenderloin
serves 2

Ingredients

1 – 24oz frozen pork tenderloin

1 medium onion roughly chopped

1 32oz box chicken broth

1 12oz bottle of ginger beer

1 TBS Dave’s Coffee Syrup

1/2 TBS Sriracha (hot garlic chili sauce)

1 TBS apple cider vinegar

1/4 c Trader Joe’s Soyaki (equal parts soy sauce & teriyaki sauce could substitute)

1/4 c ketchup

1/2 TBS smoked paprika

1 TBS grill seasoning

5 – 6 garlic cloves (peeled and smashed)

Steps

1. Roughly chop the onion and line the bottom of the center of the crock pot.
2. Cover your pork with salt and pepper and place on top of the onion, this will keep the bottom of your pork from getting chewy during the cooking process.
3. Whisk together the rest of the ingredients in a medium sized bowl and pour over the pork in the crock pot. The liquid should almost completely cover the pork.
4. Cook on HIGH for 2 hours, then reduce the cooking temperature to LOW for 4 hours.
5. Once the cooking time is complete, remove the pork from the crock pot, slice and serve.

Notes
1. If you need more pork for your meal, then double the amount of pork and use the same amounts of liquid in the above recipe.
2. To adjust the heat level, add more smoked paprika and Sriracha.
3. The outcome was a really moist, tender and flavorful protein.

For more info on Dave’s Coffee or to order some coffee syrup follow this link to Dave’s Coffee online shop.

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