Sleeping Moon–one of my most favorite and frequented local independent coffee shops—maintains an eclectic menu and fun coffee concoctions. In the past, I’ve tried Turkish coffee, lavender coffee (imagine, the acidic taste of coffee, with a subtle floral finish on the last sip) and today, coconut oil coffee. This coffee has a strong base of espresso, milk and an almond flavor, with the texture of coconut oil creating a delicate drink. All favors are well combined, the espresso containing the core of the punch this coffee has, balanced with the almost sharpened nuttiness of almond; the layer of flavors is a tug of war of sweet and earthy. I added a bit of sugar, as the almond flavor was strong but not overpowering, which made for an even smoother blend of flavor.
Sleeping Moon is an artsy coffee shop in the Winter Park area known for its weekly poetry readings and local artwork. The establishment combines a global and urban mood with diverse music and a warm atmosphere. Unique treats included here are Thai tea milkshakes, and an array of exotically-flavored paninis (such as the New Zealand Bistro–a turkey panini flavored with a tangy-sweet kiwi sauce) sure to delight your spirit. The pleasant staff is knowledgeable and caters to customer’s questions and needs. I’ve also heard of people adding butter to their coffee, as well as a crushed, raw egg before brewing the cup of coffee. Have you had any interesting, out of the ordinary items added to your coffee beverage? Don’t forget to comment, rate blog posts and subscribe for more food stuff!
Why you could add coconut oil to your coffee: http://thecoconutmama.com/coconut-oil-coffee/
I love Pinterest for its multitude of awesomeness. It’s no surprise it’s an extremely popular interactive vision board many use for ideas on an array of categories–food included. I often utilize Pinterest’s food boards and pins for cool recipes. Deciding after much procrastination to try a perfect fall treat incorporating basic ingredients, I found a simple, yet delectable recipe using sprite, crescent rolls, apple, butter, sugar and cinnamon. The original recipe comes from The Pioneer Woman, whose version includes 2 cans of crescent rolls and Mountain Dew. I had to improvise by adding Sprite and 1 can of crescent rolls, but it did the trick. (Click on this link for the original recipe. This has step-by-step pictures, and some of you may prefer that.)
The following is Pioneer Woman’s recipe with a few tweaks I added for creativity. It takes 10 minutes to prep, 40-45 minutes to cook (depending on oven and browning) and serves 6-8 people. The recipe is straightforward, the dessert is undeniably scrumptious and this is sure to be a crowd pleaser.
- 2 Granny Smith apples
- 2 cans of original crescent rolls. I used one can and it worked just fine.
- 2 sticks butter
- 1 1/2 cup sugar
- 1 teaspoon vanilla extract
- 8 oz/ 1 cup Mountain Dew or sprite.
- Cinnamon to taste. I added nutmeg as well. (To put it in quantative terms,start with 1/2 of 1/4 of a tsp. I eyeballed it, and this is the best I’ve got.)
Directions: (Preheat over to 350 degrees)
- Peel, core and cut apples into 8 slices. This is an opportune time to use that apple peeler and corer if you have one. If not, it’s a great investment.
- Open box of crescent rolls, and separate them into triangles. Place dumplings into a 9 x 13 inch pan. I used a round clear pan, lightly greased with butter.
- Roll each apple slice in a crescent roll, starting from the top of the triangle, rolling downward to the tip of the crescent roll. Secure by applying gentle pressure to create an adhesion.
- Melt two sticks of butter over medium-low heat. Add vanilla, sugar, and gently stir. Mixture doesn’t have to be smooth.
- Pour butter and sugar mixture over the apple crescent rolls, thoroughly covering apples. Pour Mountain Dew on the sides of the pan, around the appley crescents.
- Sprinkle with cinnamon. (I got creative and used nutmeg and sugar in conjunction to cinnamon. I thought a good idea would be apple pie spice or a dash of sugar and ginger for next time.)
- Place into oven and bake for 40-43 minutes, until apples are soft, butter bubbles and the crescents are golden brown and crispy.
Serve while warm. Toppings may include: ice cream, whipped cream, or whatever works for you! Why not try both versions/substitutions and incorporate the optional ingredients for variety? I’d love to hear your experiences in your comments.
Summer time is in, and that means flavors of s’mores, strawberries and fresh berries that will infiltrate the snack isle. I scored a few fun snack items today: a bag of strawberry graham crackers by Goldfish, and s’mores-flavored coffee via Archer Farms. But first, I’d like to express my gratitude for the Target. Yes, I meant to say the Target. I go there and constantly find myself amazed with the glistening fun items they parade on the shelve. Just a few days ago, there were flavored sugars (chai, vanilla, maple). This is relevant because this is where I found two blessings:
- S’mores coffee (Archer Farms): For a limited time, you can find the summer-celebratory flavor of s’mores coffee. I’ve had other s’mores-related coffee concoctions, and what I like about this one is there is a balance of chocolate and marshmallow flavors. In previous situations, s’mores coffee flavored items have been too heavy on the chocolate, smelled like graham cracker, but I didn’t get much marshmallow. The downside is if you’re expecting graham cracker flavor (yes, this can be detected in SOME coffee flavors, depending on the brand), you won’t find much here, but this is worth a try. 4 out of 5 tongues. (4/5 stars) Just a note, International Delights released a s’mores coffee creamer that was rich and indulgent; however there was more chocolate and very little marshmallow. It was good, but not as balanced as this coffee in my personal opinion.
- Goldfish Strawberry Shortcake Graham Crackers: These, for me, are more enjoyable than the vanilla cupcake flavor. Why? The strawberry provides a fresh and fun burst of flavor, and doesn’t come across as artificial as other strawberry flavors. 3 tongues (3/5 stars).
What are your thoughts? Comment below.
Tibby’s New Orleans Kitchen features a unique and flavorful trending dish to their menu—chicken and waffles. For $13, customers can appreciate the new chicken and waffles sandwich, paired with sweet potato fries. The new menu features half of a powdered Belgian waffle topping fried chicken and bacon. Although this is not the healthiest of dinner choices, the combination of the savory spiced chicken and the sweet, airy waffles makes for a classic food favorite. The side feature of brandy butter syrup pairs well with this dish.
Tibby’s Chicken and Waffles Yumfactor: 4 tongues (4 out of 5 stars). The waffles are pillowey, piled on tender, all-white meat chicken and bacon. The powdered sugar wasn’t needed. I personally would have liked a bit of kick, say cayenne in the chicken to balance the sweetness of the waffles and to par with the sauce. Tip: Try it with hot sauce for extra kick.
Many people frown up at the idea of eating a salad, providing endless excuses as to why they’re uneatable. With a little creativity, you can create appetizing salads, full or meat (or not) and fun toppings to satisfy the beast within. Below are quick tips to sprucing up greens, and adding a dash of colorful nutrition to your lifestyle.
- Themed salads. Make salads with meats and follow through on flavor with themed ingredients. You can try a chicken taco salad, beginning with a layer of bagged salad, cheddar cheese, taco-seasoned chicken, sour cream, tomato and beans. Adding rice underneath the layer of mixed greens can be a more filling option to give you carbs and a feeling of fullness.
- Add fruit and be merry. Adding berries, oranges and other fruits can fan any salad fun. Here’s an example. Take a half a bag salad, add mandarin oranges (1-2 8 oz. servings), a Asian Toasted Sesame flavored salad dressing, and add fried chow mein noodles. Stir until you’ve got a fun Asian-inspired salad your tastebuds will beg you for. This can be spruced up with cold grilled chicken strips or shrimp seasoned with peanut sauce. Adding cold noodles in place of the fried chow mein noodles will also rock your mouth’s tastebuds off.
- Be creative and add seasonal touches to your salad. Fall usually beckons orange and red-colored fruits and veggies, savory flavorings such as apple or pears spiked with nutmeg and cinnamon, and the ever popular butternut squash. Why not try to expand the borders of plain salads and dressings to a mountain of colors, roasted veggies and ripened, yet tangy fruit? Cranberries, croutons and chicken with a balsamic vinaigrette would make anyone’s tastebuds rave. Here is another savory, autumn-themed salad for the spirit.
- Pair up your salads with comforting and indulgent soups, sandwiches or fuller meals. Still think salads are for sissies? They can make fun side dishes and are a versatile, easy way to up your nutrition. The water content in salads hydrate your body and invigorates the living sludge out of your low energy levels. They perk up your day and are chock full of vitamins to help you live your best life possible. Just go out, have fun and make the salad your canvas.
Visit this site to find out more about salads and their purpose in life. Don’t forget to rate, comment and subscribe to this blog for fun food ideas, restaurant reviews and must try products!
Guayusa tea, a full-bodied, mellow, yet rounded tea from the Amazon rain forest is a great coffee alternative. Cousin to the popular tea, Yerba Mate, guayusa contains a host of health benefits that can boost your mood, or strengthen your stamina. So, what’s the big deal? An 8 ounce cup of tea contains about the same caffeine content of a cup of coffee. Compared to some teas, guayusa is not bitter as it steeps in a cup of boiling water. Its smooth flavor can make for many cups from on tea bag, and also goes great with lemon.
I sampled guayusa tea from Sacred Tea entrepreneur Luis Olguin (interview coming soon), whose company is devoted to allowing the world experience the healing benefits of guayusa. I tried guayusa to kick the post-two-thirty-slump to the curb; I drank a cup sweetened with honey. What I discovered–aside from the woody scented steam from the tea–was a drink that gave me sharper mental focus to carry out my work until the end of the day without crashing. I had a slow surge of energy without the crash from coffee, I had the same attributes of caffeine without the irritability hyperness and the jitters. Olguin states that this tea, shared as a communal tea among an indigenous tribe in the Amazon rain forest, is known to have many health benefits: three times the antioxidants in green tea, balances the blood sugar, increases stamina and blood flow, and enhances relaxation. Olguin also practices fair trade by giving the people of the indigenous tribe fair wages, and packages guayusa in sustainable, recycled material. Try it cold for an icy refresher, or brew guayusa in an espresso maker for a stronger flair.
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