Thai Iced Coffee

Thai Iced Coffee

I always see Thai iced teas on the menus at various Asian restaurants, but I cannot recall ever seeing a Thai Iced Coffee on the menu anywhere {aside from when we went to Thailand last year}. The last time we were in Oakland visiting Bill’s sister, we had a quick breakfast at our favorite café before heading to the last 49ers game of the season. While I was deciding what to order, {sidenote: I went with the Brussels Sprouts Breakfast and couldn’t say a bad thing about it} I glanced up at the chalk board specials and saw a Thai iced coffee that I couldn’t pass up. Now, I’m normally a black coffee, don’t even ask me if I want room for milk girl, but every once in a while, I like to mix it up with something a little sweeter. The best part about a Thai iced coffee as opposed to your average vanilla latte is that while you may get the sweetness and calories from the condensed milk, but that ends up being netted out by the extra spice from the cardamom pods. It’s not too sweet where I need an espresso shot to wash down my “coffee.” It’s all about finding that happy medium to keep the caffeine flowing just right :]

Thai Iced Coffee

ingredients:
3⁄4 cup French roast or other darkly roasted coffee beans
5 green cardamom pods
4 1⁄2 cups water
3⁄4 cup sweetened condensed milk
Crushed ice, as needed

directions:
In a coffee grinder, combine the coffee beans and cardamom pods and pulse until finely ground, about 15 seconds. Brew coffee mixture as you normally would make coffee. Transfer the coffee to a heatproof pitcher and let cool to room temperature. Refrigerate until cold, at least 2 hours or up to overnight.

Add 2 Tbsp of sweetened condensed milk to tall glasses. Pour iced coffee into each of the glasses and stir to combine. Add ice and stir again and serve.

Thai Iced Coffee

Surprise Peanut Butter Chocolate Chip Cookies

Surprise Peanut Butter Chocolate Chip Cookies

Another Valentine’s day in the books, and another peanut butter recipe to add to the blog. Bill has been raving about my Whopper Cookies since I made them months ago, so when I asked what dessert he’d like me to bake for our Valentine’s Day Celebration, he quickly replied- WHOPPER COOKES!!! Then renegotiated– whopper cookies with Reese’s. And thus this recipe was born. Also, for the record, Bill did say that these are the best cookies I’ve ever made, but he’s biased because he and peanut butter have had a long standing love affair. I’m pretty sure if he had to choose between me and a never eating Reese’s again, it would be a long hard decision, and I hope I would win in the end, but maybe that’s just wishful thinking, jk! He would totally pick me, because I would bake faux Reese’s for him. Gotta love loopholes 🙂

Surprise Peanut Butter Chocolate Chip Cookies

ingredients:
2 1/4 cups all-purpose flour
1/2 cup malted milk powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup mixed peanut butter chips and mini semi-sweet chocolate chips
6 Reese’s heart shaped candies, chopped

Surprise Peanut Butter Chocolate Chip Cookies

directions:
Preheat oven to 350 F. Line a large baking sheet with foil and set aside.

In a large bowl, whisk flour, malted milk powder, cornstarch, baking soda and sea salt together. Set aside.

In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

Stir in the chocolate chips and chopped Reese’s. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart.

Bake cookies for 15-20 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet until completely cool.

Recipe adapted from Two Peas and Their Pod’s Whopper Cookies.

Surprise Peanut Butter Chocolate Chip Cookies

Bacon & Pea Spaghetti Squash Mac & Cheese

Spaghetti Squash Mac & Cheese

Comfort food always tastes better on a cold and rainy day. When I’m looking for a little pick me up. There’s something about that ooey gooey cheese-y taste that brings me back to childhood. Maybe it’s the fact that I lived off of Stouffer’s Mac & Cheese for a wee stretch… Either way, I almost always end up in better mood after eating some cheese-y goodness. So now that I’m adult and I have to responsible for what I eat, I sneak in some greens in the way of frozen peas, and as a special treat, who doesn’t like a little extra protein? Bacon crumbles are the perfect way to bring this dish from “oh cool another spaghetti squash bowl” to OMG you made that at home? Trust me, there’s something about the presentation that will have everyone in awe of your culinary skills. At least my co-workers are…

Spaghetti Squash Mac & Cheese

ingredients:
1 medium spaghetti squash
1 cup of milk
1 cups of cheddar cheese
1 1/2 tablespoons of butter
2 tbsp flour
1 tablespoon of kosher salt
1 cup frozen peas
5 strips of bacon, cooked and chopped
breadcrumbs, to top

Spaghetti Squash Mac & Cheese

directions:
Preheat the oven to 375°F and line a cookie sheet with foil. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.

Season the inside of each squash with salt and pepper and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size. You can test to see if it’s done by scraping the inside with a fork. Shred out all of the sides of the squash into a large bowl and save the shells for later. Set aside.

In a small saucepan, heat up your milk to a simmer, remove from heat, and then set aside. In a medium pan, over medium heat, melt your butter. Once fully melted, whisk in flour. Add in the warm milk and whisk that all together for about 5 minutes until the sauce has thickened.

Add in the cheese to the flour mixture continuing to stir until the cheese is thoroughly melted and combined.  Combine the cheese with the squash, frozen peas and half of the chopped bacon and mix thoroughly, and then fill the 2 empty spaghetti squash shells with the squash cheese mixture.

Top with some bread crumbs and bake for 10 minutes at 375 degrees or until the bread crumbs are toasted and browned.  Top with remaining bacon bits.

Adapted from B.Britnell.

Spaghetti Squash Mac & Cheese