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This recipe has chocolate in it.
It also has eggs.
You don’t bake it in the oven.
But it won’t kill you. Or even make you sick.
Because it also has coffee in it.
HOT coffee!
The hot coffee cooks the eggs for you. No worries.
Look at me, being all fancy and stuff. Like I do it every day or something.
And then a dollop of whipped cream or whipped coconut milk makes them even fancier.
Ok, so here’s where I need your help. The Pioneer Woman calls these “Pots de Creme.” When I served them to my friends I called them “Chocolate Mousse.” However, both pots de creme and chocolate mousse have cream or milk involved.
So what is it really? Is this custard? Is the Pioneer Woman correct? Did I lie to my friends?
Help!
Ambiguous Chocolate Cups
from The Pioneer Woman
Serves 6
12 ounces chocolate (I used semi-sweet chocolate chips)
4 eggs, room temperature
2 tsps vanilla
pinch of salt (about 1/8 tsp)
1 cup HOT coffee (too hot to drink)
Place chocolate, room temperature eggs, vanilla and salt into a food processor. Start blending ingredients. As the processor is still running, carefully pour coffee into the mixture. Blend until smooth.
Pour the chocolate into individual serving dishes, or one bowl that you will serve from. Refrigerate for at least 4 hours before serving with whipped cream or whipped coconut milk.
More of a “why have I not been doing this for years?” post.
Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. I know, right!?
The other day, I decided to make caramel sauce. I had no idea what I was going to use it for, but it sounded lovely. And come on, like I wouldn’t be able to figure out what to do with it?
I’d also been pouring the leftover coffee into an ice tray and freezing it in the off hand chance I’d have time to make iced coffee.
See where I’m going?
I didn’t have time to cold brew, so I made coffee in the french press, poured it into a pitcher, and let it rest in an ice bath.
Once it was chilled, I took the caramel sauce and drizzled it in some glasses.
Totally fancy, I know.
Then I added the coffee cubes,
my favorite creamer,
then the coffee. I used the caramel drizzling spoon to give it a little stir, and voila!
Lovely. Like Starbucks, only waaaaaaaay cheaper. And closer. To my mouth. Mmmhmmm.
For this batch, I didn’t let the coffee cool enough, so the caramel drizzles disappeared when I poured the coffee in. I got it right the next time, though. When drank through a straw, you’ll get little caramel bombs of delicious. And if you want to be suuuper fancy, blend the coffee, coffee cubes and creamer for a frappuccino. There’s no way you’ll regret that.
So, now that I have the power of delicious iced coffee, you’ll find me out in my back yard, chillin’ with a book and sippin’ on love. You should try it too. Then call me.
Pioneer Woman’s Caramel Sauce
4 tbsp butter
1 cup brown sugar
1/2 cup half and half
1/3 tsp salt
1 tbsp vanilla
1/2 tsp course grained sea salt (optional)
Combine butter, brown sugar, half and half and salt in a saucepan over medium heat. Whisk gently, but pretty constantly, for 5-7 minutes. Add vanilla and cook for another minute or so, allowing the sauce to thicken before removing it from the heat. Pour the sauce into a container (glass jars rock) and refrigerate until cold and thick. If you like salted caramel, add in the 1/2 tsp of course sea salt once the caramel is completely chilled, just before serving.
Apparently we’ve been eating a lot of chicken lately. I hadn’t even thought about it, but then again, I can happily eat the same things over and over again. (Not a great quality for a food blogger, I realize.)
I think beef is intimidating for me because it definitely has its own unique flavor. Chicken is just such a great blank canvas. Beef is already the whole painting.
But then again, that’s kind of arguable, depending on who you ask. Like my husband. He would totally disagree with that. (And he did. Hence, the beef.)
This recipe is a very welcome change from the pot roast recipes of my past. I hate pot roast (normally) because it was either too bland, too fatty, or too tough.
This marinade does so much for pot roast! It gave it a great, bold flavor, kept things incredibly moist, and created a really hearty sauce for serving. Waaaaaaay better than gravy!
You might think that coffee and beef don’t go together (kind of like caramel and salt), but you’re wrong. They complement each other perfectly, bringing out the savory quality of the beef without tasting like bitter black coffee. And don’t even get me started on what it does to the vegetables in there! I could almost eat just those. The beef is like the icing on the cake. Or, the beef on the vegetables?
Coffee Braised Beef
based on this recipe from Real Simple
1 pound small red potatoes, quartered
1 medium onion, peeled and quartered
1 pound turnips, chopped
2 1/2 pounds chuck roast
salt & pepper to taste
1 6oz can tomato paste
1 1/2 cups brewed black coffee
2 tbsp Worcestershire sauce
2 tbsp brown sugar
*optional: flat leaf parsley to garnish
Place chopped vegetables and 1/2 cup coffee in a large slow-cooker. Set the beef on top and season generously with salt and pepper. Whisk 1 cup coffee, brown sugar, and Worcestershire sauce. Stir tomato paste into coffee mixture to combine. Pour the coffee mixture over the beef and vegetables, then cook (covered) on low in the slow cooker for 7 to 8 hours. We didn’t add any water throughout the day because we were at work, but if you’re home you can keep an eye on it and add as necessary. Serve with country bread (any whole grain, dense bread).
It was pretty exciting knowing that dinner would be done as soon as we got home. Very minimal effort, and very minimal dish washing! And our whole house smelled amazing. I got a knife to slice into the beef, and didn’t even need it. It literally fell apart. I only wish I would have known about this all winter long! C’est la vie. There’s always next year.
What foods could you eat over and over? Are there any foods that you just can’t eat any more?
