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Sunday Coffee in Kyoto (by Masahiro Makino)

Coffee with Chocolate Candied Ginger Biscotti

Chocolate Candied Ginger Biscotti

Yields about 12 pieces

1/4 cup (57 grams) butter, room temperature 
1/2 cup (110 grams) granulated sugar 
2 large eggs 
1 tablespoon molasses, optional 
1 teaspoon vanilla extract 
2 cups (250 grams) all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
3/4 cup (130 grams) semi-sweet chocolate chips 
1/4 cup (40 grams) candied ginger, chopped into small pieces 
3 ounces (85 grams) semi-sweet chocolate, melted (for coating)

Preheat oven to 350 degrees F (180 degrees C)

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the molasses and vanilla extract. Gradually add the flour, baking powder, and salt, mixing until uniform. Stir in the chocolate chips and candied ginger. The dough will be sticky.

On a floured surface, form dough into a log 12-inches long by 3-inches wide and transfer to a baking sheet. Bake cookies for 25-30 minutes, or until the dough cracks on top and just begins to brown. Allow to cool on the cookie sheet for ten minutes, or until the dough is cool enough handle. Using a serrated knife, cut the log into 1/2-inch slices. Place the slices cut side down onto the baking sheet. Bake for an additional 8-10 minutes, or until the biscotti slices are lightly browned for a softer texture. For a crunchier texture, flip the biscotti over and bake for another 8-10 minutes. Cool biscotti to room temperature before dipping.

In a small rectangular container (large enough to fit the biscotti), melt the remaining 3 ounces of chocolate until smooth. Dip the slices, shake off excess chocolate, and place the slices onto a non-stick baking mat or parchment paper to dry.

Coffee and Gingerbread Cake with Lemon-Ginger Cloud Frosting
Makes 1, 8inch round cake. 
1 stick (4 ounces) unsalted butter, melted and cooled to room temp.
1/2 cup buttermilk
2 eggs
1/2 cup molasses
1/2 cup sugar
2 teaspoons vanilla
1 Tablespoon fresh grated ginger
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground, dried ginger
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon allspice
1/4 teaspoon nutmeg

Preheat oven to 350*F, grease an 8inch round cake pan and line the bottom with parchment. Set aside.
Melt butter–in a saucepan or microwave. Set aside to cool.
In a medium bowl whisk together the buttermilk  eggs, molasses, sugar, vanilla, and ginger. Whisk in the cooled butter, mix well to combine.
In large mixing bowl, whisk together the flour, baking powder, baking soda, salt ginger, cinnamon, pepper, cardamom, nutmeg, and allspice. Pour the wet ingredients into the dry mixture and whisk until just combined and there are no longer any dry streaks of flour. Scrape the batter into the prepared pan and bake in the center of the oven for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool one a rack for 10 minutes before turning out and cooling completely. Can be stored wrapped well in plastic for 3 days.

Lemon-Ginger Curd
1 Tablespoon fresh grated ginger
3/4 cup fresh lemon juice
1 1/4 cups sugar
6 egg yolks
1 egg
pinch of salt
6 Tablespoons unsalted butter
Combine everything in a saucepan and whisk to break up eggs. Whisk over medium-low heat, until butter is melted and everything is well combined. Continue to whisk over med-low heat until the curd has thickened and coats the back of a spoon. Curd will thicken a bit as it cools. Scrape the curd into a mesh sieve over a bowl, press the curd through the sieve. Press plastic wrap onto the surface of the curd. Cool to room temperature and then cool in the refrigerator until ready to use. Can be stored, covered well in the refrigerator, for about 1 week. 
Seven Minute Frosting
This frosting is best the day it is made. 
2 large egg whites
2 Tablespoons pure maple syrup
2 Tablespoons corn syrup
1/2 cup sugar
2 Tablespoons water
2 teaspoons vanilla extract
Combine all the ingredients in a heatproof mixing or mixer bowl, set over a pan of simmering water and whisk quickly and continuously until the mixture begins to get light in color, foamy, no longer has any sugar granules when rubbed between two fingers, and is just hot to the touch. Remove the bowl from the pan of water and beat with an electric mixer or stand mixer with the whisk attachment for about 6-7 minutes or until the frosting is bright white, light, and holds a stiff peak.
To Assemble:
For the Lemon-Ginger Cloud Frosting, take about 1/3 of the Seven Minute Frosting and whisk it with 4 Tablespoons of lemon curd. Fold the frosting/curd mixture into the remaining Seven Minute Frosting.
When I next make this cake, I will definitely not cut it into layers. Cut your cake into layers, if desired, and create a dam using the Lemon Cloud Frosting about 1/4 inch from the edge of the cake using a piping bag. Fill the center with lemon curd. Top with second layer, chill to set up. Since, I am not going to do this layer thing again, I would do the same thing with the frosting dam and curd, but on top of the cake. Then, cover the top with the remaining Lemon-Ginger Cloud Frosting. It’s pretty messy, but this cake is best at room temperature. It would be nice to frost it just before serving.

Coffee and Gingerbread Cake with Lemon-Ginger Cloud Frosting

Makes 1, 8inch round cake. 

1 stick (4 ounces) unsalted butter, melted and cooled to room temp.

1/2 cup buttermilk

2 eggs

1/2 cup molasses

1/2 cup sugar

2 teaspoons vanilla

1 Tablespoon fresh grated ginger

2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground, dried ginger

1 teaspoon cinnamon

1/2 teaspoon black pepper

1/2 teaspoon ground cardamom

1/4 teaspoon allspice

1/4 teaspoon nutmeg

Preheat oven to 350*F, grease an 8inch round cake pan and line the bottom with parchment. Set aside.

Melt butter–in a saucepan or microwave. Set aside to cool.

In a medium bowl whisk together the buttermilk  eggs, molasses, sugar, vanilla, and ginger. Whisk in the cooled butter, mix well to combine.

In large mixing bowl, whisk together the flour, baking powder, baking soda, salt ginger, cinnamon, pepper, cardamom, nutmeg, and allspice. Pour the wet ingredients into the dry mixture and whisk until just combined and there are no longer any dry streaks of flour. Scrape the batter into the prepared pan and bake in the center of the oven for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool one a rack for 10 minutes before turning out and cooling completely. Can be stored wrapped well in plastic for 3 days.

Lemon-Ginger Curd

1 Tablespoon fresh grated ginger

3/4 cup fresh lemon juice

1 1/4 cups sugar

6 egg yolks

1 egg

pinch of salt

6 Tablespoons unsalted butter

Combine everything in a saucepan and whisk to break up eggs. Whisk over medium-low heat, until butter is melted and everything is well combined. Continue to whisk over med-low heat until the curd has thickened and coats the back of a spoon. Curd will thicken a bit as it cools. Scrape the curd into a mesh sieve over a bowl, press the curd through the sieve. Press plastic wrap onto the surface of the curd. Cool to room temperature and then cool in the refrigerator until ready to use. Can be stored, covered well in the refrigerator, for about 1 week. 

Seven Minute Frosting

This frosting is best the day it is made. 

2 large egg whites

2 Tablespoons pure maple syrup

2 Tablespoons corn syrup

1/2 cup sugar

2 Tablespoons water

2 teaspoons vanilla extract

Combine all the ingredients in a heatproof mixing or mixer bowl, set over a pan of simmering water and whisk quickly and continuously until the mixture begins to get light in color, foamy, no longer has any sugar granules when rubbed between two fingers, and is just hot to the touch. Remove the bowl from the pan of water and beat with an electric mixer or stand mixer with the whisk attachment for about 6-7 minutes or until the frosting is bright white, light, and holds a stiff peak.

To Assemble:

For the Lemon-Ginger Cloud Frosting, take about 1/3 of the Seven Minute Frosting and whisk it with 4 Tablespoons of lemon curd. Fold the frosting/curd mixture into the remaining Seven Minute Frosting.

When I next make this cake, I will definitely not cut it into layers. Cut your cake into layers, if desired, and create a dam using the Lemon Cloud Frosting about 1/4 inch from the edge of the cake using a piping bag. Fill the center with lemon curd. Top with second layer, chill to set up. Since, I am not going to do this layer thing again, I would do the same thing with the frosting dam and curd, but on top of the cake. Then, cover the top with the remaining Lemon-Ginger Cloud Frosting. It’s pretty messy, but this cake is best at room temperature. It would be nice to frost it just before serving.

  1. Camera: Canon EOS DIGITAL REBEL XS
  2. Aperture: f/3.5
  3. Exposure: 1/320th
  4. Focal Length: 78mm
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