How did you all like this cool pick me up?
Our bakers enjoyed their affogatos and we also have some rogue mocha fudgesicles and Nutella scones!
Bakers, are you hot or cold on this affogato recipe? Leave your links here!
Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!
- 1 pint premium vanilla ice cream
- 1 vanilla bean
- ½ cup freshly brewed hot espresso
- Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
- Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
- Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.
Thumbs up for the cinnamon mocha, even for the non-coffee drinkers among us! And thank you Dafna, for tempting us with the delicious photos of your rogue Heartland Turtle Bars….
Leave Your links here for this week’s easy peasy mocha!
Another week with no need to turn on your ovens… Next up on the schedule is cinnamon mochas! Posting date is December 3.
- 1⁄4 cup plus 2 tablespoons dark unsweetened cocoa powder
- 1⁄4 cup sugar
- 1 teaspoon cinnamon, plus more for garnish
- 2 long shots freshly brewed espresso
- 2 cups whole milk
- Simple Vanilla Bean Whipped Cream (page 103), optional
- In a small heatproof bowl, whisk together the cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until the mixture is smooth.
- In a medium saucepan, heat the milk over medium heat. Add the espresso mixture and whisk until combined. Stirring constantly, bring the mixture to a boil, then remove from the heat.
- Divide the mocha evenly between two mugs and top with whipped cream, if desired, and a dash of cinnamon. Serve immediately with a small spoon.
We’ve got a lot of tapioca pudding this week, and a rogue baker!
Leave your links here for the pudding!
Stove-top tapioca pudding (amped up with chocolate and espresso) is our next project. Posting date is November 8!
- 1⁄3 cup (60 g) small pearl tapioca (not instant), such as Bob’s Red Mill
- 1 cup (240 ml) heavy cream 2 large eggs, separated
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup (100 g) granulated sugar
- 2 cups (480 ml) whole milk
- 2 tablespoons instant espresso powder
- 1 tablespoon unsweetened dark cocoa powder, such as Valrhona
- 2 ounces (55 g) high-quality dark chocolate, chopped 1 teaspoon pure vanilla extract
- 1 1⁄4 cups (300 ml) heavy cream
- 2 tablespoons super fine sugar
- 1 to 2 tablespoons Kahlúa
- Place the tapioca in a medium heavy-bottomed saucepan. Cover it with 3⁄4 cup (180 ml) of the cream and let it soak for 30 minutes.
- About 25 minutes into the soak, place the egg whites and salt in the bowl of a standing mixer fitted with the whisk attachment (or, if you are feeling strong, a whisk, a bowl, and a ready arm), and whisk on high speed for 1 to 2 minutes, until right before soft peaks form. Sprinkle the top of the mixture with the sugar and continue beating until soft peaks form. Set aside.
- Add the remaining 1⁄4 cup (60 ml) cream, the milk, and the egg yolks to the tapioca mixture. Whisk gently until just combined. Place the pan over medium heat and, stirring constantly (be very careful —tapioca scorches easily), bring the mixture to a boil. Immediately reduce the heat to low and simmer, continuing to stir constantly, until the tapioca is swollen and translucent, and the entire mixture thickens, 10 to 15 more minutes. Remove it from the heat. Add the espresso powder, cocoa, and chocolate and stir until the chocolate is melted and the mixture is combined.
- Using a rubber spatula, gently fold one-fourth of the tapioca mixture into the egg whites until almost combined, then transfer the mixture back to the medium saucepan containing the rest of the tapioca. Place the pan over medium-low heat and cook for a few more minutes, until the mixture is completely combined. Allow it to cool briefly, then stir in the vanilla. Transfer the mixture to 8 individual ramekins or coffee mugs. Cover with plastic wrap and place in the refrigerator for at least 4 hours, until the mixture is no longer jiggly.
- Pour the cream into a chilled metal bowl and beat vigorously with a chilled whisk for about 1 minute, until soft peaks form. Sprinkle the sugar and Kahlúa to taste over the cream and continue whisking vigorously until stiff peaks form. Spoon dollops on top of the chilled puddings and serve immediately.