Cold Brew Coffee (with Cardamom!)

In honor of International Coffee Day yesterday, we’re bringing you an international coffee recipe!

I’m sure by now you’ve heard of cold brew coffee. Especially now that Starbucks has started featuring it. For those of you who aren’t sure about it: No, it’s not cold coffee. You can still drink it hot. Yes, it’s so much more delicious, flavorful and fresh than regular brewed. No, you don’t have to use it all at once. It can stay in the fridge for up to two weeks. Yes, it gives you an excuse to use one of your cute mason jars for real (and not just decoration).

My British friend (told you this would be international) recently introduced me to this British fellow, Mike Cooper, after discussing homemade cold brew coffee. I thought I needed huge special equipment and my own goddamn coffee tree to make cold brew. But therein lies the beauty – you only need a bowl and a strainer. (Oh, and that cute mason jar.) That’s it. However, I will warn you – it does take about 24 hours to make, but it’s well worth the wait. Trust.

  • 2 cups fresh coffee grinds
  • 4 cups filtered water
  • 1/4 cup cardmom pods (optional)*
  • Paper towel or a sieve

In a large bowl, pour in the coffee grinds and water. *If you’re making cardamom coffee, mix in the pods. Cover it with a tea towel and place in the fridge. Our British fellow says to leave it for 20 hours but I’ve been doing between 24-28. You’ll see a nice foam at the top when you take it out.

After the wait is finally over, you’re going to strain the grinds. If you’re using a sieve, strain the coffee into a medium sized bowl. Once strained, covered another bowl with the paper towel and pour the coffee over it.

If you’re using paper towel, you’ve already cut to the second part and will only need to strain once. Cover a medium sized bowl with the paper towel and pour the coffee over slowly, letting it strain through.

At this point the coffee is really concentrated, but it gives you the freedom to choose how strong you want your cup to be. Pour a little coffee into a cup, and using piping hot water (or cold for iced coffee) fill it to your liking. If you’re a big fan of iced coffee like my husband, you can also use the concentrate to make a few iced cubes for next time.

cold-brew-coffee

 

Happy Drinking, XO.

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Breakfast on the Run

You know those days that you are just too busy for words? (Or too busy to even think about writing those words in a blog post? #shame. We know.) Well, we have a morning recipe that will help you dash out the door at a moment’s notice, without skipping the most important meal of the day. And with coconut milk – it tastes just like your much needed vacation.

*This is an overnight recipe.

  • 1 cup quinoa
  • 1 cup coconut milk
  • Dash of cinnamon
  • Handful of blueberries
  • Handful of chopped nuts (feel free to play around with different fruit and/or nut toppings for added sweetness and crunch)

The night before, pour your quinoa, cinnamon, and coconut milk into a small saucepan over medium/high heat. Bring to a boil. Once boiling, cover the saucepan and turn off the heat. Let it sit and cool overnight. In the morning, pour into your favorite jar and top with blueberries and/or nuts.

Quinoa Oatmeal_damndelish

Happy Eating, XO.

Foodie Fave: German Pancakes

If you’ve been following us on Instagram, you know that I’ve tried making a German pancake that unfortunately turned out like a gigantic, burnt popover. #fail But that didn’t stop me from trying again! I used The Kitchen Paper’s fail-proof recipe and finally, FINALLY did it right. And just in time for outside spring brunching. Bring on the skillets and mimosas…

  • 3 eggs
  • 1 tsp vanilla
  • 1 pinch salt
  • ½ cup milk
  • ½ cup flour
  • 2 Tbsp butter

Toppings of your choice:

  • Syrup
  • Powdered sugar
  • Berries

Preheat the oven to 450 F. Place a pie dish, or cast iron skillet, in the oven to heat. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth. Add the flour, and mix only until incorporated. With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.

Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!

German_Pancakes_3

Photo cred: The Kitchen Paper

Happy Eating, XO.

3 Ingredient Blueberry Chia Jam

A little while back, one of my co-workers brought in chia seeds. I tried them, but I can’t say I was a fan of them in just plan ol’ water. They’re too, slimy, if you will.

However, I did some research and found out just how healthy they are for you. Not only do they provide a ton of energy, they’re full of antioxidants, and they help you feel full longer. (Read all of the healthy details here.) So, now that you’re an expert in chia seeds, you can see why these tiny energizers are perfect to start your morning off with. We’ve put together a simple 3 ingredient recipe for a jam that you can use on toast, waffles, or to sweeten up plain yogurt.

  • 3 cups blueberries
  • 1/4 cup maple syrup
  • 3 tbsp chia seeds

In a small saucepan over medium heat, add the blueberries and maple syrup. Give it a stir every few minutes. You’ll notice the blueberries start to “melt”. Add in the chia seeds and stir until fully combined. You can store this in a jar for up to 2 weeks in the fridge.

Blueberry Chia Jam_damndelish

Happy Eating, XO.

Quick and Dirty Donuts

We get it. You don’t want to waste time in the kitchen on Christmas morning when you’ve just unwrapped a new iPhone 6 or a new hover board. (I’m talking to you, Santa.) These donuts will be done in minutes and are perfect for bites in between setting up the new background on your phone…

  • 1 can biscuits (I prefer Pillsbury but really anything will do. You know we’re not picky).
  • 4-5 cups canola oil
  • 1/4 cup sugar

In a saucepan, heat the oil over medium-high heat.  Cut each of the biscuits into fours and place them in the hot oil. You’ll notice that they’ll start to brown almost immediately. After roughly 1 minutes, using tongs, flip them over to cook on the other side. Once browned on all sides, place them on a paper towel to soak up the extra oil. Let cool for 1 minute. Pour the sugar in a bowl, and roll in the donuts to coat them.

You can get creative here and add some cinnamon, or brown sugar to the coating sugar.

Quick and dirty donuts_damndelish

Happy Eating, XO.