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coffee

How about a Pumpkin Spice Latte? :)

9.24.13

Fall is here!! Whats not to love about this beautiful season? 🙂  And though the temperatures nearing 100°F, I figured it was time for a Pumpkin Spice Latte to officially start off the Autumn season! 😉 Homemade pumpkin milk, delightfully buttery caramel, and, yes, freshly whipped cream{sweetened with maple, of course!} come together to create a grand combination! Add a few friends and you have a lovely coffee break. 🙂 Happy Fall!

Yields 1 lovely Latte 🙂

Ingredients

  • Your favorite mug!
  • 1/4 cup organic milk{may want more or less}
  • 1/3 cup pumpkin milk {recipe here!!!}
  • 2 shots strong espresso
  • 1 tbsp raw sugar
  • 1/4 tsp pure vanilla extract
  • Whipped cream
  • Caramel for drizzling{recipe here}
  1. Grab you favorite mug and pour in espresso. Add raw sugar & vanilla!
  2. Combine regular milk and pumpkin milk then froth{or heat}.
  3. Pour over espresso, top with whipped cream and lots of Caramel.
  4. ENJOY!

Pumpkin Spice Latte

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“To every thing there is a season, and a time to every purpose under the heaven”
Ecclesiastes 3:1

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Cinnamon Roll Espresso Cupcakes

Cinnamon Roll Cupcakes :: Granola Girl bakes 18

Have I mentioned my family has the ability to consume extremely rich food?! 😉 It was a beautiful Sunday afternoon, and was FREE for me to get in the kitchen & experiment! The first time in a couple of weeks but what will I make? Dessert for sure! Not really in the mood for a fruity dessert today, perhaps chocolate and caramel but, than again, I have a dessert planned for that combinations that requires a few more ingredients from the grocery store. Then it came to me, Cinnamon Roll Espresso Cupcakes!! 🙂 I know, cupcakes again. But they happen to be my favorite! 🙂 A rather sweet combination of vanilla cake and buttery cinnamon-swirl, with a rather delightful espresso glaze, and top it off with an extremely cream-cheesy icing! Sprinkle a little cinnamon and call it a cupcake! 🙂 My sister said they were “indescribably delicious!” 🙂

Original recipe credits go to bakingdom.com with a few minor tweaks from me.

Yields 24 delicious cupcakes!

Cinnamon SWIRL

  • 1/2 cup butter {melted}
  • 2/3 cup brown sugar
  • 2 tsp cinnamon

FOR THE CUPCAKES

  • 3 cups flour
  • 1 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup butter{room temperature}
  • 1 cup sour cream
  • 4eggs
  • 2 tsp vanilla extract

Coffee Icing

  • 4 tbs butter {softened}
  • 2-3 cups powder sugar
  • 1 tsp vanilla extract
  • 3 tbs (15 to 30 ml) espresso or rather strong coffee
  • 8oz cream cheese {at room temperature}
  • 1/4 cup butter {at room temperature}
  • 4 cups powder sugar
  • 1 tsp vanilla
  1. To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside!
  2. To make the cupcakes: Preheat oven to 350 degrees. Line muffin pans with cupcake papers!
  3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining.
  4. Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
  5. Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.
  6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
  7. To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the espresso until desired consistency is reached (I only used all 4 tablespoons). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
  8. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then pipe on cream cheese icing!
  9. Enjoy!! 🙂

[vimeo http://www.vimeo.com/72627808 w=560&h=315]
Cinnamon Roll Cupcakes :: Granola Girl bakes

Cinnamon Roll Cupcakes :: Granola Girl bakes 2

Cinnamon Roll Cupcakes :: Granola Girl bakes 3

Cinnamon Roll Cupcakes :: Granola Girl bakes 5

Cinnamon Roll Cupcakes :: Granola Girl bakes 6

Cinnamon Roll Cupcakes :: Granola Girl bakes 7

Cinnamon Roll Cupcakes :: Granola Girl bakes 9

Cinnamon Roll Cupcakes :: Granola Girl bakes 12

Cinnamon Roll Cupcakes :: Granola Girl bakes 11

Cinnamon Roll Cupcakes :: Granola Girl bakes 22

Cinnamon Roll Cupcakes :: Granola Girl bakes 14

Cinnamon Roll Cupcakes :: Granola Girl bakes 21

7 Comments

A Caramel Latte Kind of Day!

Besides the normal home-made hamburger buns for dinner or loaf of french bread, baking has{sadly} been non-existent for me the last week! Hoping that will change this new week as I have been dreaming up a number of recipes{ Rum Cake with a Rum Caramel sauce and Grilled Pineapple over Pound Cake à la mode being a couple} I really hope to bake and share with you all in the next few weeks. But for today, though it is Sunday, some unfinished computer work must be completed and the kitchen will be neglected with exception to a quick caramel latte! 🙂 Since the lighting was delightful and drink delicious, I decided to snap a few pictures and share it with y’all!

Yields 1 highly caffeinated Latte 🙂

Ingredients

  • Your favorite mug!
  • 1/2 cup organic milk{may want more or less}
  • 2 shots strong espresso
  • 1 tbsp caramel sauce
  • 3/4 tbsp delicious raw sugar
  • 1/4 tsp pure vanilla extract
  1. Grab you favorite mug and pour in espresso. Add caramel, sugar, and vanilla. Mix well!
  2. Froth milk or heat in sauce pan. Pour on top of espresso.
  3. Drizzle generously with caramel and enjoy ever sip! 😉

Granola Girl Bakes Caramel Latte 8.4.13 {SP} 20

5 Comments

Salted Caramel Mocha Cupcakes {reblogged!}

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 10 Salted Caramel Mocha Cupcakes ::14 Granola Girl Bakes 13

Yes, I have posted this recipe before! BUT this time I decided to skip making my own hot fudge & caramel. 🙂 You see, I have heard of this company called slickepott for quite some time now and when I didn’t win a give-away for their caramel sauce I just decided it was time to order some! 🙂 And since I was already ordering a jar of caramel sauce{Just to make the purchase a little more sweet} I decided to add a jar of hot fudge too! 😀 So, my Salted Caramel Mocha Cupcakes simplified with delicious all-natural but pre-made caramel & hot fudge! A delicious layer of chocolate pound cake, then sweet cream-cheesey espresso, add a layer of caramel then hot fudge, and top it off with a salted caramel icing! Super easy and quick, had these cupcakes done in 1 hour! And forewarning, don’t consume too close to bed or else you will be blogging at 3am like me! 😉

Original Recipe makes 16 rather really large cupcakes!

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Espresso layer

  • 1 pkg cream cheese (softened)
  • 2 tbsp milk
  • 1 tbsp instant coffee
  • 2 cups powder sugar
  • 1 13oz Jar Salted Caramel or 1 Jar regular Caramel plus 1/2 tsp salt!
  • 1 14 oz Jar hot fudge sauce

Icing:

  • 1/3 cup caramel
  • 2 sticks butter (softened)
  • 1 pkg softened cream cheese
  • 4-5 cups powder sugar

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 16 8oz coffee mugs{be sure they are oven proof!} Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared mugs.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely!
  4. While cake is baking Beat all latte layer ingredients on high until light and fluffy! After cakes have cooled, add latte layer. Spread evenly over each cupcake.
  5. Next spread 3/4 cup caramel evenly over all 16 cupcakes. Then follow with hot fudge
  6. Now it’s time for the icing! Pipe generously on top{I love using a ziplock with a whole cut at the tip!}
  7. Last thing to do is drizzle with caramel, find 16 hungry friends, and enjoy!! 🙂

[vimeo 68897833 w=620 h=349]
Salted Caramel Mocha Cupcakes :: Granola Girl Bakes

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 1

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 3

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 4

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 7

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 11

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 9

3 Comments

Salted Caramel Mocha Cupcakes

This is the week of my sister’s birthday and I am excited!! 🙂 So, we decided to give her a full week of celebration! Today I made Micah Salted Caramel Mocha Cupcakes!!

Chocolate pound cake, beneath a layer of coffee, caramel, ganache, and salted caramel frosting. Top it off with a caramel drizzle and you have a cupcake that is likely to knock you out! Yes, I know. VERY RICH! Don’t try to eat the whole cupcake in one setting without an entire pot of coffee. 😉 And don’t let the layers intimidate you. The preparation really isn’t time-consuming at all!

I used 8oz disposable coffee cups(un-waxed, paper cups. Not plastic!) but you can use coffee mugs or muffin cups! 🙂

Original Recipe makes 13 rather large cupcakes!

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 13 8oz coffee cups. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.

After cakes have cooled, add latte layer. Latte Layer:

  • 1 pkg cream cheese (softened)
  • 2 tbsp milk
  • 1 tbsp instant coffee
  • 2 cups powder sugar
  1. Beat all ingredients on high until light and fluffy!
  2. Spread evenly over each cupcake.

Next spread 3/4 cup caramel evenly over all 13 cupcakes.

Then Ganache:

  • 8oz Semi-sweet Chocolate Chips
  • 2 tbsp butter
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  1. Place chocolate chips and vanilla in a heat proof bowl
  2. Bring butter and heavy cream to a boil. Then pour over chocolate chips and allow to set for about 4 minutes.
  3. Whist until smooth and pour evenly over cupcakes!

Now it’s time for the icing!

  • 1/2 cup caramel
  • 1 tsp salt
  • 2 sticks butter (softened)
  • 1 pkg softened cream cheese
  • 4-5 cups powder sugar
  1. Cream together the butter and cream cheese.
  2. Pour in the salt & caramel. Beat until combined.
  3. Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy. Pipe over Ganache!

Last thing to do is drizzle with caramel, find 13 hungry friends, and enjoy!! 🙂

 

11 Comments

Wild Main Blueberry Oat Scones

 

Yes, it’s true! Not only do these have delicious wild Maine Blueberries and are sumptuous, but these scones are gluten-free!! Okay, getting serious here. My family went “gluten-free/dairy/sugar-free” for quite a while last year and some of us still TRY (notice the emphasis on try 😉 to maintain a 92.5% gluten free diet! 😉 So, I have had fun experimenting with  and making oat flour lately. Oat flour pancakes, oat flour cornbread, oat flour waffles, and now oat flour Blueberry scones sweetened with raw sugar(my favorite thus far!)

These were given 2 thumbs up by a set of parents, 4 of my sisters, and an enthusiastic 9-year-old brother. The remainder of the family has a fear of anything gluten-free so they have yet to try the scones! 🙂 Of course, seeing these scones are gluten-free, they don’t quite have the exact texture of a true scone. The texture is more of a tea cake! 🙂 So, without further ado, Wild Main Blueberry Oat Scones:

Seeing that we ran out of oat flour, I decided to grind my own

 

Original Recipe 8 large scones!

Ingredients

  • 3 cups Oat Flour
  • 1/2 cup raw sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  •   3/4 tsp salt
  •   12 tbs  butter, frozen
  • 1/2 cup dried blueberries (may be substituted for dried currants or raisins)
  • 3/4 cup sour cream
  •   2 large egg
  • 1 tsp vanilla
  • 1-2 tbs heavy cream

Directions:

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix oat flour, 1/2 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater(as pictured); use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried fruit.
  3. In a small bowl, whisk sour cream, vanilla, and eggs until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush with heavy cream and sprinkle with  1 tsp. raw sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 16 to 20 minutes. Cool for 10 minutes and serve warm or at room temperature.
  6. Enjoy! 🙂

4 Comments

Pumpkin Spice Coffee Creamer From Scratch!

We have a thing for pumpkin and once the first day of Fall is here, it is officially “pumpkin season” at my house! 🙂 We used to consume numerous Pumpkin Spice Lattes from Starbucks but since we gave up starbucks we have had a hard time finding a good Pumpkin Spice latte flavor. Plus, we try to stay away from coffee syrups.  So, when Lydia saw this recipe she knew she needed to give it a try. And honored me with the privilege of making the Pumpkin Spice coffee creamer for her. 😉 She loved it! And for Lydia to “love it”, it means this is a spectacular recipe! Real pumpkin, pure maple, and spice makes up the perfect fall coffee. 🙂

The recipe originated from Deliciously Organic. I did add additional vanilla and cinnamon. If you prefer your coffee a little sweeter I recommend adding more maple syrup! 🙂

  • 2 cups   half and half
  • 3 tbs  pumpkin puree
  • 2 tsp of pumpkin spice
  • 4 tbs Maple Syrup
  • 3 tsp of vanilla extract
  • 2 tsp of cinnamon
  • 1/4 tsp nutmeg
  1. Whisk the half and half, pumpkin, syrup, and pumpkin spice together over medium heat.
  2. When it gets steamy remove from heat and add in the vanilla. Pour into bowl, covering, and let set for 3-6 hours in fridge.
  3. Use a strainer to transfer the cream into a jar or pitcher… do not skip this step, trust me! This will make the creamer smoother. 🙂
  4. Enjoy!

24 Comments

Saturday Morning Cup of Coffee….

Gotta love coffee…. I do!! I LOVE (hm. maybe I shouldn’t say “love” when referring to food) LIKE it so much that  I have entire pinterest board dedicated to coffee. OK, so that may be taking my extreme enthusiasm for the black stuff too far! 😉

Anywho, a Saturday morning post dedicated to Coffee! (: Until next time, may your  roast be perfect, mug of coffee strong, and day blessed! 😉
(I attempted to link to the original source of each image! 🙂

“Blessed be the Lord, who daily bears our burden,
The God who is our salvation.”
Psalm 68:19

4 Comments

Raw Honey Latte | Simple But Sweet!

Its fall, which means its time to start experimenting with hot espresso drinks! 🙂 My personal favorite is a Caramel Cream Latte(which I will share the recipe to once I have the time to make the caramel sauce) but, as of late,  raw honey lattes have been the second best thing. I couldn’t stand the idea of honey in coffee until I finally gave it a try. Once I tried it, I was hooked! Sweet and smooth, raw honey makes one delicious latte!

  1. Pour hot espresso in mug, add honey and vanilla. Stir!
  2. Pour slightly foamed milk on top
  3. Sit back and enjoy! (:
10 Comments

Rich Mocha

Original Recipe Yield approximately 1 piping hot 12oz mocha!

Ingredients

  • 2 shots espresso (can substitute for 1/2 cup strong coffee)
  • 1/2 cup whole milk
  • 1/4 cup Eggnog or half-and-half
  • 2 tbsp raw sugar (or regular white sugar)
  • 3 tbsp simi-sweet chocolate chips
  • 1/2 tsp pure vanilla extract
  • 1 dash salt

Directions

  1. Pour espresso or coffee in a large 12 oz  mug
  2. Place milk, eggnog, sugar, chocolate chips, vanilla, and salt in your  espresso decanter or sauce pan.
  3. I frothed mine with my espresso machine’s frother, stirring as I frothed until chocolate chips are melted and milk is desired temperature but this can also be done over medium heat with a whisk!
  4. Once heated and chips are melted pour into mug with coffee.
  5. Serve by itself or add a dollop of whipped cream and enjoy!

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