Espresso Bread

I usually work on Sundays at a hotel front desk. The nice thing about working in the hospitality industry is that some many people in the biz love to cook. That means if you can catch the TV in break room when no one is watching sports, no one complains about watching The Food Network. Since I got to lunch at 11:30ish, Brunch at Bobby’s is usually on. I saw this recipe and I just knew I needed to cook it up for my sweetheart – Jeremiah.

In case you don’t know, we love going on coffee dates. In fact, our second date and first kiss was at a Starbucks. As hard earned Gold Reward Members, we often go for evening walks to Starbucks. The funniest past is that our barista always calls Jeremiah by name but can never remember mine. Did I mention I normally pay? (Don’t worry ladies – Jeremiah usually pays for our dinner dates.)

This recipe is for all of you who enjoy coffee as much as we do.

IMG_0067Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter by Bobby Flay
Bread:
5 T. butter
1 T. instant espresso powder
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
4 ripe bananas
1/2 c. sugar
2 T. brown sugar
1 large egg
3 oz. chocolate chips

Espresso-Cinnamon Butter
1 1/2 sticks room temperature butter
2 T. confectioners sugar
1 tsp. instant espresso powder
pinch of cinnamon
pinch of salt

Spray bread pan with nonstick spray. On the stove top, melt butter in a sauce pan. Then, stir in espresso powder. Remove from heat and let it cool slightly.

In a medium bowl, mix together flour, baking soda, and salt.

Using a potato masher, mash bananas in a large bowl. Add sugar, butter mixture, and eggs. Mix in flour. Fold in chocolate chips. Pour batter into bread pan. Bake at 350 degrees for 40-50 minutes. Let it cool on a wire rack for at least 30 minutes before slicing.

Mix ingredients for butter. Smear on bread and serve.

Notes:
Since I didn’t have instant espresso powder in my pantry, I made a little coffee and added it to the batter. I used coffee grounds in the butter.

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Fall Changes

I know it’s been a few weeks since I wrote a blog post. Although the temperatures may be hovering around three digit heat, everything is changing as we approach fall. I dog sat for the first time in my life and just started a new job. After a quick afternoon nap, I’m back in the kitchen cooking up new recipes to share with you.

Today’s post is inspired by Starbucks. Last week, the fall specialty drinks reappeared on the menu. My personal favorite is Salted Caramel Mocha but I also love Pumpkin Spice Latte. For those of you who love the winter holiday drinks, today’s copy cat recipe is for you. Although this isn’t one of my usuals, it is one of my sister’s favorites. I think it taste pretty close to the Starbucks drink.

Caramel Brulee LatteCaramel Brulee Latte from Pinterest
2 T. caramel sauce
1-2 oz. vanilla syrup
4 oz. espresso
8-10 oz. steamed milk
whipped cream
toffee bits and caramel sauce

Place caramel sauce in cup. Add vanilla syrup. Top with coffee and milk. Garnish with whipped cream and toffee bits.

Notes:

  • I used half a shot glass of sugar free French vanilla syrup (1 oz.)
  • I don’t have an espresso maker so I made the Starbuck Blonde K-cup with 6 oz. of water.
  • I used 10 oz. of steamed skim milk.
  • I make froth from skim milk and skipped the whipped cream, toffee bits, and extra caramel sauce.