Welcome Back to Easy Desserts,
Things were busy in August, so that’s why I only had the “Just for Fun” post. Sadly, things aren’t slowing down either (however it’s not due to baking), so I’ll do the best I can to share some type of blog with you. When I first started blogging, I briefly mentioned my reason for baking came from my Italian Grandma I called Nana (Nah-Nah). So for this month’s blog post, I thought I’d share a dessert that’s inspired by her favorite drink: Coffee!
photo credit: https://jet.com/product/Archway-Classic-Crispy-Windmill-Cookies-9-Oz
She was always drinking a cup, but her favorite time was after dinner. She’d ask for a cup to go with whatever sweet item my Mom had at the time. She’d take it strong with a couple creamers and a dessert. Her dessert of choice was either Biscotti or Windmill Cookies (as seen above).
The dessert we are making today is a play off the Coffee and Biscotti, plus it’s off my Delite menu. I’ll be filling SupaCute’s Lotus cups for this dessert to make my Java Chip Delite, but first some history and fun dates.
photo credit: www.fineartamerica.com
words added by Dessert Girlie
The history of coffee dates back to the 15th century, and possibly earlier with a number of reports and legends surrounding its first use. The native (undomesticated) origin of coffee is thought to have been Ethiopia, with several mythical accounts but no solid evidence. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the early 15th century, in the Sufi monasteries of Yemen, spreading soon to Mecca and Cairo. By the 16th century, it had reached the rest of the Middle East. Coffee then spread to the Balkans, Italy and to the rest of Europe, to South East Asia and then to America, despite bans imposed during the 15th century by religious leaders, and later by the Catholic Church.
There are several legendary accounts of the origin of the drink itself. One account involves a 9th-century Ethiopian goat-herder, Kaldi, who, noticing the energizing effects when his flock nibbled on the bright red berries of a certain bush, chewed on the fruit himself. His exhilaration prompted him to bring the berries to a monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire, from which an enticing aroma billowed, causing other monks to come and investigate. The roasted beans were quickly raked from the embers, ground up, and dissolved in hot water, yielding the world's first cup of coffee. Since this story is not known to have appeared in writing before 1671, 800 years after it was supposed to have taken place, it is highly likely to be apocryphal.
The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemen's Sufi monasteries.
Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean. The word qahwa originally meant wine, and Sufis in Yemen used the beverage as an aid to concentration and as a kind of spiritual intoxication when they changed the name of God. Sufis used it to keep themselves alert during their nighttime devotions. A translation of Al-Jaziri's manuscript traces the spread of coffee from Arabia Felix (the present day Yemen) northward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Constantinople.
By 1414, the beverage was known in Mecca, and in the early 1500s was spreading to the Mameluke Sultanate of Egypt and North Africa from the Yemeni port of Mocha. Associated with Sufism, a myriad of coffee houses grew up in Cairo (Egypt) around the religious University of the Azhar. These coffee houses also opened in Syria, especially in the cosmopolitan city of Aleppo, and then in Istanbul, the capital of the Ottoman Empire, in 1554.
In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a theological court in Mecca. However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish Sultan Suleiman I, with Grand Mufti Mehmet Ebussuud el-İmadi issuing a fatwa allowing the consumption of coffee.
In Cairo, Egypt, a similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans were sacked. During the 16th century, it had already reached the rest of the Middle East. From there, coffee drinking spread to Italy, then to the rest of Europe, and coffee plants were transported by the Dutch to the East Indies and to the Americas.
photo credit: https://commons.wikimedia.org/
words added by Dessert Girlie
Coffee Fun Facts:
Spilling the beans on your cup of Joe (couldn’t help myself on the puns)
photo credit: https://commons.wikimedia.org/
The average American spends more than $1000 on coffee each year.
photo credit: https://depositphotos.com
(coffee bean added by Dessert Girlie)
Although Finland does not produce any beans of its own, its citizens drink a lot more than most of any country in the world, about 10 cups per day according to a Nordic Coffee Culture.
Caffeine Feline: According to the Guinness World Records the oldest cat lived to be 38 years old. Creme Puff drank coffee every morning of her furry little life (plus enjoying bacon, eggs, and broccoli). Before you dismiss that outright, consider this: The cat that Creme Puff beat out for the record (a 34-year-old cat, appropriately named Grandpa Rex Allen) had the same owner, and was fed the exact same diet.
July 24th is Coffee Day
August is Coffee Month
September 29th or May 16th National Coffee Day in the US
What You’ll Need:
Chocolate Chip Biscotti (bought or homemade*)
* Toward the end of the blog there a family recipe
3 cups plain (or vanilla) Greek yogurt
1-2 packets of instant coffee (to your taste)
1 cup mini chocolate chips
Place the Biscotti in the food processor and pulse until a crumble is made. Feel free to leave bigger pieces than normal, it’s not meant to be a crust like what we do with the cookies.
Hand-whisk together the yogurt and coffee packets until smooth. Sprinkle in the mini chocolate chips till the yogurt is well mixed.
I bought some Pirouette cookies and added a bit of whipped cream, just for looks.
Enjoy these treats for about a week when covered or unless the dairy expires before.
photo credit: https://www.coffee4nana.com
1 cup all-purpose unbleached flour
1/4 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 baking powder
pinch teaspoon kosher salt
1/4 cup unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
3/4 cup chocolate chips
Preheat your oven to 350° degrees.
In a large bowl combine flour, cinnamon, baking soda, baking powder, and salt; mix well.
Cream butter and sugar together until pale in color. Add the egg until well combined.
Slowly add flour mixture; mix until well incorporated. The mixture should be slightly crumbly.
Stir in the chocolate, but don’t over mix.
On a baking sheet lined with parchment paper shape the dough into two. Don’t to place them too close together because the dough will spread.
Bake: 25-30 minutes or until firm, and the edges become golden brown.
Cool for about 20 minutes, before cutting the log on an angle into about 1 inch pieces. Place cut side down onto the baking sheet.
Re-bake for about 7-10 minutes; the longer you bake the biscotti the crunchier they’ll be.
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Until next time …