Despite the fancy connotations cheesecakes are easy to make and they are always a winning dessert, they look appealing and taste divine. This cheesecake recipe has three layers and is very pretty, but once you have the hang of it you can mix and match the flavours. I also like to make a two layer cheesecake and put a chocolate mousse as the top layer.
Chocolate, Coffee and Toffee Cheesecake
Ingredients.
Chocolate crumb crust
2 cups shortcake biscuits crushed
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
2 pounds cream cheese, at room temperature
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons whipping cream, at room temperature
2 teaspoons instant coffee dissolved in 1 tablespoon whipping cream
3 Ounces of crushed toffees or caramels
6 ounces good quality dark chocolate such as Lindt, or Guittard,
Preheat the oven to 325F.




Method
Butter 9-inch springform pan. Mix the shortcake crumbs and melted butter combining well. Press crumb mixture evenly over bottom and 1 inch up side of pan. Double wrap the of pan with 2 large pieces of heavy foil, making a water tight seal, because it needs to sit in a water bath to cook. Bake for five minutes then cool.
Preheat the oven to 325F.
To Make the Filling
Cream the cream cheese in a large bowl on low speed until smooth for 1 minute. Add the sugar and mix for about 2 minutes. Fold in the flour and add the eggs one at a time beating one in before adding another, then add the vanilla. Divide the batter into three and add the toffee to one and the coffee to another. The choice is your as to how far you want to add the coffee swirl it through the cheese mixture for a marbled effect or fold it into the cheese completely for an even colour. Add the chocolate to the third layer of cheese, mix and add to the base.
Place the cheesecake in large baking pan with at least 2-inch high sides and place in oven and add at least an inch of boiling water. It is easier to do this in the oven than carry the water bath. Bake the chocolate layer for twenty minutes. Slide the oven rack out but leave the cheesecake in and then gently pour the coffee mixture onto the chocolate layer. Bake for twenty minutes.




Slide out again and add the toffee layer.
Bake for twenty minutes or until set.
Once the cake has set but still has a distinct wobble turn off the oven and open the oven door and put a wooden spoon between the oven and the door to let the oven cool slowly. When the cheesecake is cold take out the cheesecake and refrigerate overnight.

I am an ex chef, now a food writer who STILL loves to cook and prepare food. I am a Squidoo addict and my Squidoo pages are my hobby. Read more of my dessert cheesecake recipes at Perfect Holiday Cheesecakes. There are recipes for the world's gourmet cheesecakes, both baked and unbaked cheesecakes. There is the classic the "New York Cheesecake" a smooth creamy rich cheesecake recipe, baked in the Jewish style. Chocolate, and berry cheesecakes are featured, as is the classic cherry cheesecake, oozing with healthy cherries packed with anti-oxidants. As a chef I have included tips on how to make the perfect holiday cheesecake at every attempt, in fact you can't go wrong if you follow my instructions, even if every cheesecake recipe you have every made was a disaster.
Or my Savoury Cheesecake Recipes that illustrate that cheesecakes do not have to be a dessert. There are examples of crab cheesecake recipes and BLT cheesecake recipes. Stilton and poached pears cheesecake served with a classic port reduction is a perfect combination of flavours, the crust is enriched with crushed walnuts and it is perhaps the definitive gourmet cheesecake.
There are sections on cheat's cheesecake which you can have on the table in less than ten minutes which means cheesecake recipes can be an emergency dessert. Even complete novices can confidently make cheesecake every time.




There are cheesecake recipes for every occasion, both as an appetiser and as a dessert or even both. If every cheesecake you have ever made has been a failure let me see if I can help you. If you have any cheesecake questions that you need answering then email and I will be happy to help.

Creating a beautifully decorated cake is easier than you think, and with some of these top techniques, you will find it to be a breeze! The basis for a brilliantly decorated cake begins with the icing.
Frequently most cake decorators will require a smooth base. To get this you will need to cover your fully cooled cake with a "crumb layer". No, I don't mean bread crumbs, but rather a light coating of frosting.
This will help your icing spread easily onto your cake and not pull parts of your cake into the icing. If you have the time, pop your cake into the fridge at this point; it will make it easier when you come to add another layer of icing.
When you are applying butter icing or frosting, the best cake decorating technique is to put a large dollop in the centre on the top. You then need to spread out the icing with a spatula (I find that a metal spatula gives a smoother effect and is easier to use than a plastic spatula) towards the edge of the cake.
When the top is totally covered and looks smooth, you need to ice the sides. This can be slightly trickier - but with this top cake decorating technique, you will find it easier. Using a dollop again, stand the spatula straight up against the side of the cake.




I find it easier to spin the cake rather than move the spatula.
Now you have your cake iced, it is time to make it look professional and beautiful. The smother the icing is, the better the overall look of the cake.
To gain a perfectly smooth surface, try dipping your spatula into hot water (this only works with a metal spatula) then drying it and smoothing it over the cake once more. Using this cake decorating technique should ensure you get a professionally presented cake.
Once you have your cake iced, many then want to add additional decorations. This is a great way to personalize your cake.
Some people prefer to buy ready made cake decorations as they feel that creating their own would be tiresome and difficult, but with these easy to follow cake decorating techniques, you will find that it is not that difficult at all.
Decorating your cake with flowers is a simple yet elegant. Although it looks as though you have to be professional cake decorator, following these techniques and tips you will be creating a whole garden on your beautifully iced cake.
Roses are classic and a general favorite. There are many ways to recreate these, and these are my top two.
Take a rectangle of colored fondant icing and role it into a tube shape, pinching one end and letting the other end span out. These tend to look much more contemporary and although some people prefer these, they aren't the traditional roses that you may be imagining.
To create a more realistic rose, take a small amount of colored fondant and role it into a ball, once you have a perfect ball; flatten it between your finger and thumb.




This will then create your petal, your thicker ends need to go to the bottom of the rose and for a real effect, try to make the top end of the petal paper thin.
Continue this and wrap your petals around fanning out the thin ends of the petal. These are beautiful when grouped in threes and placed on the corners of a cake.
The great thing about using these techniques is that you can make the roses vary in sizes depending on what you require.
Cake decorating ideas are only limited by your own imagination and your skill levels. If you have great ideas for designs but don't know how to create them, just take some cake decorating classes or study some of the online training resources that are available.
Before you know it you will be creating and decorating cakes that impress everyone at your next big celebration, and maybe you could even start decorating cakes for a living!
T. Hughes

Get Some Creative Cake Decorating Ideas For Your Next Celebration!
There are lots of free helpful tips and cake design ideas here to make sure your next try at decorating cakes is a huge success. We have ideas to use cake decorating for weddings and birthday cake decorating ideas as well on the site. Check it out here: http://www.squidoo.com/birthday-cake-decorating-ideas

I was born and raised in Indiana where there are still many old order Amish in the area. In fact my father hired the Amish to build our family home and my sister-in-law sells Amish furniture in her store. I came to love and respect them and especially their cooking. They sure can produce some good meals on those old fashion wood burning stoves! Here is a cake recipe that I got from the late Mrs. Coblentz who was an excellent Amish cook; so good, in fact, she wrote a syndicated column about her life sharing recipes from her kitchen. Chocolate Chip Cake is a sheet cake topped with chocolate chips and nuts.




CHOCOLATE CHIP CAKE
1 3/4 cups sifted flour
2 tbsps cocoa
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup boiling water
1 tsp vanilla
1 cup sugar
2 eggs, beaten
6-oz chocolate chips
1/2 cup chopped hickory nuts (or pecans)
Preheat oven to 350 degrees. Grease a 9 x 13 x2-inch baking pan; set aside.
Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar.




Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean.
NOTE: There is no need to frost this cake; it is delicious as it is. You can, however, use your favorite frosting if desired. It is also good with a dollop of whipped cream on top.
Enjoy!

Everyone loves America's favorite dessert - apple pie. There are hundreds of taste-tested recipes for this wonderful dish, each one unique in flavor and texture. Some people like a traditional apple pie filling in a flaky crust, while others like the interaction of the apples with other fruits, crusts made from a variety of different ingredients, and non-crust toppings such as cheese or cookie crumbs. Making a homemade apple pie is easy with the right ingredients, recipes, and cooking techniques. It's next to impossible to make a poor tasting apple pie when you start with good, fresh ingredients. To make a great traditional style apple pie, however, you need to start with an amazing pastry crust.
Start your perfect pie crust with quality ingredients that have been refrigerated before you begin your pastry crust recipe. That means every ingredient including the flour. Any liquids going in the pastry should be ice cold.




Use an all-purpose flour, not bread or cake flour, as neither is suitable to achieve a tender, flaky crust. Lard and shortening produce the best pie crusts. Using half butter and half shortening will result in a flaky pie crust with a rich buttery flavor. The flakiness in the pie crust comes from the fat that is used in the pastry recipe. Cut in your fat by using a pastry blender, or a fork, and just cut in the butter and shortening until the dough resembles tiny pea size pieces. When a recipe calls for water, substitute ice-cold sour cream or heavy cream and the result will be an even flakier crust.
When the pie crust is the perfect texture and consistency, pat and press the dough into a ball, wrap in plastic wrap and place it in the refrigerator for 30 minutes. The refrigeration time relaxes the dough and makes the job of rolling it out into a perfect circle easier. Remove the dough from the refrigerator, place on a floured board and starting from the center carefully roll outward. Flour your rolling pin as necessary. Roll your dough into a circle that is 2-inches in diameter larger than your pie plate. Cover the dough again in plastic wrap, and refrigerate and additional 30 minutes.
Place your pie dough into the pie pan and trim the edges.




Your pie dough is now ready for filling. Pay careful attention to recipe details as some pie crusts will need to be pre-baked, need small holes pricked in the bottom of the pie crust to allow steam to escape, or have the edges covered with foil to avoid the crust from overcooking. When you start with the perfect pie crust you are on your way to the perfect apple pie.

Take a local cooking class and learn how the professionals make amazing pies and desserts, or head over to http://www.ApplePieRecipe.net and select an apple pie recipe from the finest tasted apple pie recipes the world has to offer.

Ice cream is a preferred dessert for all. Whether your favorite flavor is Chocolate or Vanilla, you can never get tired of the milky treat. But how do you make home made ice cream? There is a simple way of making chocolate ice cream if you want the tasty treat in 5 minutes. Buying the most overpriced equipment is not needed when you choose this method. The method of choice is through a bag. Home made icecream in a bag is fun that even children can help. If you want to know how to ice cream do this then the following ways are:
1. The components to make home made ice cream are: 1 tablespoon of sugar, 1/2 cup of milk, 1/4 teaspoon of vanilla, 6 teaspoons of rock salt, 1 pint sized Ziploc bag, 1 gallon size garbage bag and ice cubes.




With these ingredients, you can get a sweet taste of vanilla ice cream. Once you have collected all these ingredients, you are ready to start making the ice cream.
2. Fill the garbage bag half full of ice, and then add the rock salt. After the ice and rock salt, you need to seal the bag. Mix the milk, vanilla, and sugar into the Ziploc bag, and seal it up. Put the small Ziploc bag inside the large garbage bad and seal it again ever so carefully.
3. After you have the mixtures in the bag and the bags joined in the one big garbage bag, shake it until the mixture is the consistency you want. This takes about 5 minutes of shaking. Wipe off the top of the small bag and open it cautiously. Your mixture should have the consistency that will rival store bought ice cream.
Once you have practiced a few times, you can have really good tasting aroma ice cream. Home made ice cream has a freezer life of one month.




After a month it looses its flavor and is not good for you to eat. Eating home made ice cream is healthier for you than buying the prepackaged tubs of ice cream from your local market. Knowing how to make soft ice cream is a talent that every child would want their parents to know. Corrupt your family for the night and make homemade ice cream tonight!

Want to learn How To Make Homemade Ice Cream and save yourself a ton of money in the process? Want your kids to rave about how good you are at making ice cream? then the home ice cream maker website has everything you need to make good ice creams like aroma ice cream.

Dark chocolate is produced when fat and sugar is added to cacao, it is often very high in cocao solids at least seventy five percent. Which means that it is far less fattening than milk chocolate because there is only room for twenty five percent of cream and sugar to be added. In Europe it is generally called palin chocolate. European laws specifiy at least thirty five per cent cocao solids have to be used i nits production but in practise far more are used. The Americans do not have a minimum amount of cacao. Dark chocolate is a rich source of antioxidants and is beneficial for health in small quantities.
This rich dark elegant chocolate tart is an elegant dessert perfect for a dinner party, but easy enough to make for an everyday pudding.




It also looks very lelegant if made into small fluted individual dark chocolate tarts.
Ingredients
Crust
1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon cocoa powder
1⁄4 teaspoon kosher salt
10 tablespoons unsalted butter, cubed
1/2 cup plus 2 tablespoons confectioners' sugar
2 large organic egg yolks,
1⁄2 teaspoon pure vanilla extract
For the Caramel
1 1⁄2 cups sugar
3 tablespoons golden syrup or light corn syrup
1/4 teaspoon kosher salt
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon crème fraîche
For the Ganache
1⁄2 cup heavy cream
4 Ounces dark chocolate, finely chopped
Gray sea salt for garnish
Heat oven to 350 degrees.




Method
To make the crust
Combine flour, cocoa powder, and salt in a medium bowl and set aside. Cream together the butter and sugar in a large bowl until they are pale and fluffy then fold in the yolks and vanilla. Mix in the flour cocoa and salt. Refrigerate for half an hour wrapped in clingfilm. Transfer the dough to a 9" fluted tart dish and press dough evenly into the bottom and sides of pan. Prick the tart shell all over with a fork and chill for half an hour to let the pastry rest. Bake for twenty minutes.
To make the caramel
Whisk together sugar, corn syrup, salt, and 6 tablespoons water in a pan and gently bring to the boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and very gently whisk in butter, cream, and crème fraîche; because of the temperature it will splutter so be careful that oyu don't get burnt. Whisk until it is totally smooth. Pour the caramel into the cooled tart shell and let cool slightly, then refrigerate overnight until firm.
TO make the ganache
Boil the cream. Put the chocolate into a medium bowl and pour in the hot cream and leave for one minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set. Sprinkle tart with the sea salt just befroe slicing.

I am an ex chef, now a food writer who STILL loves to cook and prepare food. I am a Squidoo addict and my Squidoo pages are my hobby. Read more of my dessert cheesecake recipes at Perfect Holiday Cheesecakes.
There are recipes for the world's gourmet cheesecakes, both baked and unbaked cheesecakes. There is the classic the "NeW York Cheesecake" a smooth creamy rich cheesecake recipe, baked in the Jewish style. Chocolate, and berry cheesecakes are featured, as is the classic cherry cheesecake, oozing with healthy cherries packed with anti-oxidants. As a chef I have included tips on how to make the perfect holiday cheesecake at every attempt, in fact you can't go wrong if you follow my instructions, even if every cheesecake recipe you have every made was a disaster.
Or my Savoury Cheesecake Recipes that illustrate that cheesecakes do not have to be a dessert.




There are examples of crab cheesecake recipes and BLT cheesecake recipes. Stilton and poached pears cheesecake served with a classic port reduction is a perfect combination of flavours, the crust is enriched with crushed walnuts and it is perhaps the definitive gourmet cheesecake.
There are sections on cheat's cheesecake which you can have on the table in less than ten minutes which means cheesecake recipes can be an emergency dessert. Even complete novices can confidently make cheesecake every time. There are cheesecake recipes for every occasion, both as an appetiser and as a dessert or even both. If every cheesecake you have ever made has been a failure let me see if I can help you. If you have any cheesecake questions that you need answering then email and I will be happy to help.

This recipe for Italian Shrimp and Vegetable Fettuccine is perfect for the busy cook. It is quick, easy, healthy, and ready in minutes. You have shrimp, vegetables, and pasta all in this one quick and easy dish. The recipe calls for spinach fettuccine, however you can use your favorite pasta. Regular fettuccine or angel hair pasta would be just as good. This recipe is also suitable for diabetics. Add a crusty bread and a light dessert for a perfect meal.




ITALIAN SHRIMP AND VEGETABLE FETTUCCINE
8-oz cooked spinach fettuccine (or other favorite pasta)
1/2 cup Italian salad dressing
1 1/2 tsp lemon zest
1 tbsp extra virgin olive oil
3 cloves garlic, minced
12-oz shrimp, uncooked, peeled, deveined
3 cup frozen broccoli heads, thawed and cut into small clusters
1 1/2 cups fresh zucchini, sliced thin
2 tbsp water
8 cherry tomatoes, halved
8 ripe olives, halved
8 fresh basil leaves, chopped
grated Parmesan cheese, if desired
Cook pasta according to package directions; drain and keep warm. Meanwhile, mix together the Italian dressing, lemon zest, and garlic; set aside.




In a large nonstick skillet, over medium heat, heat the oil. Add shrimp to oil and cook about 2 to 3 minutes until pink and firm. Remove shrimp from the skillet using a slotted spoon. Increase heat to medium-high and add broccoli and zucchini to skillet; saute about 1 minute. Add 2 tablespoons of water; cover and simmer about 3 minutes, stirring occasionally, until crisp-tender. Stir in the dressing mixture and cook another 30 seconds. Stir in the tomatoes, olives, basil leaves, shrimp, and fettuccine. Serve with grated Parmesan cheese, if desired.
Note: This is also a great recipe for diabetics.
Enjoy!

If you are one of the busy working mothers or just cooks out there, I know how easy it is to slip into the habit of swinging through a fast food drive-thru window on the way home. But that is not the best thing for your family, especially not on a regular basis. It really is possible to prepare quick, healthy meals at home in a matter of minutes and with minimum cleanup. So break the fast food habit, get your family involved helping you in the kitchen and start preparing more meals at home. This Quick and Easy Chicken Veronique recipe is a good place to start.




QUICK AND EASY CHICKEN VERONIQUE
6 boneless, skinless chicken breast halves
1/4 tsp salt
1/8 tsp nutmeg
4 tsp butter
2/3 cup white wine or chicken broth
2 tbsp orange marmalade
3/4 tsp dried tarragon
2 tsp all-purpose flour
1/2 cup half-and-half cream
1 1/2 cups green grapes, halved
Sprinkle the salt and nutmeg over the chicken breast halves. Coat a large nonstick skillet with cooking spray and heat over medium heat. Melt butter in skillet and add the chicken pieces. Cook chicken 3 to 5 minutes per side until lightly browned. In a small bowl, combine the wine or chicken broth, marmalade and tarragon. Add the mixture to the skillet and bring to a boil.




Reduce heat, cover and simmer for 7 to 11 minutes until the chicken juices run clear. Remove the chicken and keep it warm. Combine the flour and half-and-half until smooth. Slowly stir the cream mixture into the skillet. Bring mixture to a boil and cook for 2 minutes or until thickened. Stir in the grapes and heat through. Serve sauce over the chicken.
Note: This recipe is great for diabetics as 1 breast half with 1/3 cup sauce = 226 calories, 13 g carbs and 24 g protein.
Enjoy!

Baked salmon is very easy to prepare and makes a very healthy and tasty meal. All you really need are a few herbs or seasoning and to remember to pre-heat your oven. You can easily prepare your other side dishes such as salads, rice and vegetables while the salmon bakes in the oven. Other forms of cooking fish such as grilling or searing require a lot more skill and attention than baking does.
Salmon is rich in omega 3 fatty acids, which can help to prevent heart disease and other illnesses. This makes this healthy fish a better choice in many ways for a meal over beef, pork and chicken. Baked salmon is a very healthy and delicious meal that you and your family can enjoy.
Unlike many other types of foods, salmon is so rich in flavor that it only takes a few simple herbs or seasonings to bring out the great taste.




So it is better to not go too overboard, but rather enhance the fish's natural flavor.
In terms of baking, the key is to keep the salmon moist while it bakes in the oven so that it doesn't dry out. One thing you can do is rub the fish with olive or some other type of cooking oil before you bake it. Another way to add moisture is to use fresh lemon juice or white wine. When it comes to selecting your temperature, cooking at a high temperature will cook the fish faster. If you bake at a low temperature the effect will be more of a slow roast and will help to draw out the natural flavors more.




Baked salmon is a very easy, healthy and delicious meal to prepare. The great thing about this fish is that it doesn't take a lot of preparation, cooking skills or complicated ingredients.

Visit baked salmon for some great baked salmon recipes

Sometimes a cook is just too tired to cook a full meal. There is nothing wrong with serving sandwiches sometimes, especially these sandwiches. Hero Ham Sandwiches take only about 15 minutes and you are serving your family warm sandwiches of meat, cheese, vegetables, and of course, bread. Serve with fruit and you have a complete meal. The Quick and Easy Meatball Heroes are ready in minutes. In this sandwich you have meat, soup, cheese, and lettuce. Again, serve with baby carrots or a bowl of fruit for a complete meal.
HERO HAM SANDWICHES
1 tbsp olive oil
1 onion, sliced
1 red bell pepper, sliced into rings
1 green bell pepper, sliced into rings
1 lb Honey Baked ham slices
1 cup grated mozzarella cheese
2 French baguette loaves, cut into thirds
6 tsp Dijon mustard




Heat a skillet over medium heat and add the olive oil. Add the onions and bell peppers; saute, stirring until vegetables are tender. This will take about 5 minutes. Cool slightly. Preheat the broiler.
Lay the baguette sections on a cutting board and slice each horizontally. Spread each bottom part with the Dijon mustard. Layer the ham slices and the onion mixture over the bottom baguette slice and sprinkle a generous tablespoon of cheese over the top. Place the open-face baguette slices on a baking sheet and broil for 3 to 4 minutes until cheese is melted. Replace the top slices and serve warm.
Serves 6.
QUICK AND EASY MEATBALL HEROES
1 pkg precooked frozen meatballs, slightly thawed
1 can tomato soup
1 soup can of water
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 cup shredded mozzarella cheese




Hero sandwich rolls
Shredded lettuce, if desired
In a medium saucepan, put the soup, water, garlic powder, basil, oregano, and pepper. Mix well and heat to almost boiling. Add the meatballs to the soup mixture and cook until heated through. Place meatballs in sandwich rolls, spoon some sauce over meatballs, and sprinkle the shredded cheese over the meatballs. Top with shredded lettuce, if desired.
Enjoy!

Cookies are a delicious treat enjoyed by kids and adults throughout the world. Kids are especially smitten with the tasty sweet pleasure. There are a variety of names used for these yummy treats. The Spanish call them 'galletas,' the English call them 'biscuits,' the Germans call them 'kels,' and in North America, they are called 'cookies.' The first cookies were miniature cakes called "koekje," which is a Dutch word meaning 'little cake.' They were used to test oven temperatures before bakers cooked their cakes. The name "koekje" eventually evolved into the word 'cookie.' It does not matter what name is used for this mouthwatering sweet indulgence, they are a snack that all kids love.
Store bought cookies are loved by kids. According to timeforkids.com, the following cookies are the top 5 selling brands:




1. Oreos: $519 million a year
2. Chips Ahoy: $347 million
3. Chips Deluxe: $160 million
4. Newtons: $137 million
5. Fudge Shoppe: $127 million
Although kids love store bought cookies, they especially love cookies that are made in the home. As well, many parents let their kids make the cookies with them. The kids love to bake and parents get to enjoy some quality time with them.
If you are interested in giving your kids homemade cookies, the following lists the top 5 most popular cookies for kids:
1. Chocolate Chip Cookie: These cookies have always been a popular treat for kids. They are soft, chewy, and gooey. You can use standard chocolate chips, gourmet chocolate chips, or milk chocolate chunks. Either way, the kids love them. Ingredients include: all-purpose flour, baking soda, salt, unsalted butter (melted,) brown sugar (firmly packed,) white sugar, vanilla extract, eggs, and semisweet chocolate chips or chunks
2. Double Chocolate Chip Cookies: The double chocolate chip cookie is loved by almost all kids. Ingredients include: butter, sugar, egg, vanilla, unsweetened cocoa powder buttermilk, all-purpose flour, baking soda, salt, and semisweet chocolate chips.




3. Peanut Butter Cookies: Peanut Butter Cookies have always been a well loved treat by kids. For a burst of flavor, you can use a popular peanut butter brand such as Skippy, Peter pan, or Jiffy peanut butter. You can also add chocolate chips. To make them healthier, use all natural peanut butter. Ingredients include: granulated sugar, packed brown sugar, peanut butter, butter or margarine, shortening, egg, all-purpose flour, baking soda, baking powder, and salt.
4. Gingerbread Cookies: These cookies make for a wonderful satisfying delight. They can be made into many shapes and frosting can be added as decoration, Ingredients include all-purpose flour, granulated sugar, butter, softened, molasses, egg, ground cinnamon, baking powder, ground ginger, ground cloves, grated or ground nutmeg, baking soda, and salt.




5. Sugar Cookies: The sugar cookie is a delicious sweet cookie that you can cut into a variety of shapes. Ingredients include: margarine (or butter), granulated sugar, egg vanilla, all-purpose flour, baking soda, cream of tartar, and salt.
Kids love cookies so giving them this tremendously pleasing treat will definitely bring a smile to their faces.

Cookies are a nice little dessert after breakfasts or lunch. Many cookies have healthy recipes with nutritious ingredients such as eggs

With the world suffering from the recession, it is practical to hold on to that hard-earned dollar and spend it wisely. One way for a consumer to save on his everyday expenses is to use food coupons. Food coupons are discount badges that can be used in participating groceries, supermarkets, and stores so that you can pay for your purchases in a much lower amount. It can also be used to get yourself some freebies, which could save you a lot on your next purchases.
Online food coupons are easily available these days. Just log on to the websites where these coupons are offered and you should be able to use them immediately. These coupons can be printed for use in your local grocer. It may also come in a form of a code which you can use for your online purchases.
Sometimes, coupons are honored only during a certain time of the week. If this is the case, you better time your shopping when the coupons can be used. Some are applicable for a limited period only.




Take note of these important details so you can use food coupon during its validity period to cash in your savings.
Food manufacturers print coupons as a promotional offer more than anything else. A lot of consumers today would rather buy something on a sale. With these coupons, buyers are actually forced to buy in bulk rather than one at a time, which would benefit the manufacturers in the long run.
Watch out for online food coupons from a consumer's website and use them whenever you can. These coupons can also appear in newspapers, magazines, and in the catalogues that are distributed by your favorite store. They may also be found on the actual food packaging, offered as a form of rebate when you buy a certain product.
To save on food coupons, you need to have a watchful eye.




Subscribe to newsletters from websites that publish online food coupons so you can secure yours the moment they hit the web. As for the printed ones, they usually appear during the weekends, when people tend to read the dailies the most.

You can best deals on grocery by looking for Online food coupons. Save money in times of crunch using food coupons on your next grocery shopping.

Andouille- Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours.
Boudin- is a treat found only in Southern Louisiana, traditionally made with pork, rice and various vegetables. However, you won't find one central recipe, because each butcher makes boudin a different way. Everyone has their own family recipe. Some are spicier, and some use different meats and flavorings, but the results are always delicious.
Crawfish- While there is no doubt the favorite crawfish recipes among true Cajuns are crawfish boils, crawfish etouffee, crawfish pies and fried crawfish po'boys; the mudbugs can also be seen in seafood gumbos, appetizer selections and even savory deserts, like a crawfish beignet.
Dirty Rice- is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color and a mild but distinctive flavor. Similar to a pilaf, it also includes green bell pepper, celery and onion (the "holy trinity").




Etouffee- in French, the word etouffee literally means "smothered," which is a good way to describe this Cajun dish, as it is basically smothered crawfish over rice. Unlike gumbo, which is made with a dark roux, etouffee is made from a lighter, spicier roux. A proper etouffee will be orange-colored, with a hint of brown. It should be spicy, as its main spice ingredient is cayenne pepper, and saucy enough to form a thick gravy for the rice. However, take note that it is not gumbo, and should not be served like soup. The gravy in etouffee is much thicker than the roux of a gumbo.
File'- is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbos and stews. It is sprinkled sparingly over gumbo as a seasoning and thickening agent, giving it a distinctive flavor and texture. Filé was originally an okra substitute when okra was not in season.
Gumbo- The word gumbo comes from an African word for okra, kigombo, which shows how important an ingredient okra was in early gumbo recipes.




Gumbo originated in Southern Louisiana, where okra was easy to grow.
Holy Trinity- The holy trinity of cuisine refers specifically to the use originated from the Cajun and Creole cuisines of Louisiana where chopped celery, bell peppers, and onions are the staple base for much of the cooking.
Ingredients- There's an old Cajun saying that says, "With ingredients like these a monkey could cook". This is perhaps a testament to the use of simple yet delicious ingredients that are commonly found in most Cajun cuisine. (i.e. Holy Trinity)
Jambalaya- There are two distinct versions of Jambalaya, Cajun and Creole. Creole jambalaya, as with most Creole dishes contains tomato, which is the primary distinction from Cajun jambalaya. As with many other traditional Cajun dishes, Jambalaya became a popular choice due to the availability of rice in Southern Louisiana. Coupled with the trinity and whatever meats were available at the time, (duck, deer, pork, chicken) jambalaya provided a quick easy dinner.
King Cake- the French tradition of baking a special cake to honor the three kings, "A King's Cake," began in 1311. Today, King Cakes are enjoyed in Louisiana from the Feast of Epiphany until Mardi Gras day. A plastic or porcelain baby is inserted into the cake to symbolize the Baby Jesus. The cake is covered in sugar, specially colored in purple for justice, green for faith and gold for power - these are also the colors of Mardi Gras.
Lagniappe- derived from American Spanish and passed on to English from Louisiana French, the term lagniappe basically refers to "something extra". With regard to Cajun cooking, lagniappe could be anything the chef might have lying around that could be added to the dish.
Maque Choux- is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary.




The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.
Nutria- the meat from this rodent is lean and low in cholesterol. While there have been many attempts to establish markets for nutria meat, all documented cases have generally been unsuccessful.
Okra- originally used as a thickening agent for gumbos, this fruit was a very frequently used ingredient in many dishes due to its wide availability in South Louisiana.
Po-Boy- the main distinction between a po'boy and hoagies, subs, and grinders would have to be the bread. Traditional po'boys are made using French bread, which tends to have a crispier crust while remaining nice and fluffy on the inside. Common ingredients in the sandwich include fried shrimp or oysters, sausage, ham, roast beef and usually dressed with lettuce, tomato, pickles, onion, and mayonnaise.
Q- sorry I got nothin'.
Roux- made using either vegetable oil or lard and wheat flour, roux is a very common ingredient in countless Cajun dishes such as gumbo. There are two basic types of roux, light and dark. Light roux, commonly referred to as "blond roux" is primarily used as a thickening agent in many soups and stews. Dark roux which is the further cooked version, which results in the darker color, provides more flavor but less thickening power.
Sauce Picante'- refers to a spicy tomato based sauce commonly used in Cajun/Creole cuisine. Usually combined with seafood or poultry and served over rice.
Tasso- a version of smoked pork made from the shoulder butt. This cut is typically fatty, though leaner cuts are often used and have a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 inches thick. These are dredged in a salt cure, which usually includes nitrates and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing Cayenne pepper and garlic, and hot-smoked until cooked through.
Understanding the Process- any true Cajun dish should not contain a lot of anything, except TLC. The biggest misconception about Cajun food is that it should be extremely spicy. Knowing the difference between "seasoned well" and "spicy" goes a long way with this style of cooking. Most dishes will start with the Trinity or a roux and can be tailored to fit anyone's taste. The greatest thing about Cajun food is that it can be anything to anyone.
Varying Spices- there are many people that believe cayenne pepper is the only spice that goes into Cajun food. This couldn't be further from the truth.
White Beans- another Cajun favorite.




White beans are a common side dish, often slow cooked and including some type of pork, usually tasso.
X- sorry I got nothin'.
Yes we have dessert too- some of the more common desserts enjoyed are pecan pie, praline candies and sweet potato pie. Although very popular amongst Cajuns, bread pudding and beignets do not originate in the South.
Zapp's Potato Chips- Louisiana's unofficial brand of potato chips. These potato chips are kettle cooked in peanut oil and are offered in a variety of true Cajun flavors such as Spicy Cajun Crawtators, Cajun Dill, and Sour Cream and Creole Onion.

You don't have to be a culinary genius to prepare good Cajun/Creole dishes, but you do need the right ingredients. For those of you interested in crafting some Cajun concoctions of your own, check out Cajun Grocer online. Cajun Grocer offers a huge selection of all things Cajun, and you are sure to find everything you need including tried and true recipes from the Queen of Cajun Cooking, Marcelle Bienvenu.

Beef can be intimidating. From choosing a cut to cooking it, know what to do is not always easy. While delicious, beef can be expensive. This expense causes people to hesitate for fear they will ruin the entree.
It is important to understand the anatomy of a cow to get the best out of beef. All meat is muscle. The fat content and color of the meat varies depending upon the location on the animal. Since fat, protein, sugar, and collagen add specific properties to the meat, knowing what surrounds the cut of meat is important when preparing it.
There are eight main cuts of beef. On the top of the cow, starting at the head is chuck, rib, short loin, sirloin, and round. On the underside of the cow, starting at the front is brisket, plate, and flank.




The less the muscle has been used the more tender the cut of meat. The stronger the animal is, the tougher the meat will be. Therefore, cuts such as shoulder and leg are tough since they are used for movement. However, cuts near the center of the animals such as rib, plate, and loin are very tender. Many butchers have their own names for cuts of meats. Make sure to ask your butcher where the cut came from.
Beef is red meat due to the large amount of oxygen needed to keep the muscles moving. The molecule responsible for transporting oxygen in the body, Myoglobin, is red in color. Thus beef has a rich red color due to all the myoglobin.
When meat is cooked proteins denature. Denaturing is process through which the protein spirals unwind and shrink.




As the temperature heats up inside the heat, the fat begins to melt. The combination of the fat melting and proteins denaturing leads to water loss. As more water is lost, the meat looses it's juiciness. This is why over cooked meat is very dry and tough.
Fat in the meat adds flavor. A good cut of meat should have specs of fat throughout the cut for optimum taste. If the cut does not have very much fat such as round, use marinades or dry rubs to enhance its flavor.

Set aside the fact that this matchup looks as if it is straight out of a Marvel vs. Capcom videogame. This is a valid matchup considering how some people prefer tradition over innovation or vice versa. Cooking purists have their stories to tell about their cast iron pots and pans.
While the new age of cooks prefer to live in the present and use modern weaponry of culinary excellence. Cast iron and stainless steel are as different as they come. Here's the tale of the tape. The decision is up to you.
* Appearance
This is the first thing that you will notice is the stark contrast of appearance between the two. The cast iron cookware is proud of its rustic appeal while the stainless steel is boisterous with its glimmer.




With its tradition running for hundreds of years, cast iron enjoys the advantage of being able to stand the test of time with minimal changes to its properties.
The relatively newer stainless steel is understandably preferred by younger generations who never had the pleasure of cooking with their mom's traditional black cookware. However, it is worthy to note that the cast iron pots and pans are making an advance to gain the nod of the visual crowd. Now available with double enamel, it is providing us with eye candies as well. This choice will all boil down to personal preference.
* Technology
Stainless steel is understandably the beneficiary of the present wonders of technology. One look at it and you'll know that it was developed by advanced technology with the end users in mind. Tri-clad stainless steel/aluminum has become very popular in the last 20 years because of its sleek appearance and cooking reliability. However, don't scoff at its older cousin. Sure, it's produced with 1800's technology, but it's proven to be effective time and again.
* Maintenance
Traditional black cast iron pans need to be seasoned every now and then to prevent them from rusting and to preserve their non stick qualities. But this effort is all worth it. It protects and delivers results. Seasoning provides non stick qualities that some say is second to none. Colorful enameled cast iron does not need to be pre-seasoned. On the other hand, a stainless steel pan's appearance depends on its shine. Using a non abrasive cleaner can do wonders to maintain its shine and remove any stains.




Hot soapy water is the best for stainless steel. To prevent water spots dry with a soft dish towel. But, traditional cast iron should be washed with hot water and very little detergent, and then dried on the stove at a low heat.
* Results
There is a reason why cast iron is still here even with the advent of futuristic cookware. It has provided families with results. There is also a reason why the stainless steel is very popular. Both have the ability to conduct heat evenly. Both have the flexibility to deliver results for almost any type of demand. Although the non stick properties of a seasoned cast iron pans can do wonders, the versatility of the stainless steel cookware cannot be ignored.
In your perfect kitchen world, you should have both.
Each type of cookware has their cooking specialties. Each of your recipes specifies how the ingredients should be cooked -- stove top or oven or a combination of both. A variety of pots and pans - cast iron, stainless steel, copper, or ceramic - is really the best. Select the best product for the specific application. However, just like in any other decisions, it will still come down to your preferences and needs.
It's also advisable to shop around and hold it in your hands.




Sometimes, sparks do fly between you and that pan that's destined for you. But also, remember the shopping and buying are different activities. Once the choice is made then look for the better place to obtain it.

Browse a wide selection of Cast Iron and Stainless Steel cookware at Your Smart Kitchen The online location for quality cookware, bakeware, cutlery, appliances and related kitchenware. Quality products at reasonable prices with customer satisfaction guaranteed.
Specializing in Chasseur, Fissler, Swiss Diamond, Paderno, Mauviel, Romertopf, Kaiser, DeLonghi and other quality brands.
Terry Retter
Managing Editor, ChefWannabee,com

Have you ever visited one of your favorite restaurants and taken a grand tour of the establishment? I am not talking about the restroom facilities either. I am referencing the entire building from the lobby to the kitchen? I have done this on more than one occasion and it is a wonderful experience.
If you are someone who loves great food and can truly appreciate fine commercial kitchen supplies when you see them then you will be like a kid in the candy store when you see the many tools that the great chefs are able to use on a day to day basis to prepare their finest foods.
Without a restaurant having the best commercial kitchen supplies, we would not be able to enjoy the good quality of food or all of the comfort that is provided to us while enjoying fine dining.




I personally love when chefs use stainless steel pots and pans; the food has an overall better outcome versus non stick pots and pans. I can tell the difference because I have studied culinary arts and pride myself on knowing these kinds of things.
I give restaurant owners and chefs a great deal of respect because they put a lot of time and effort into making each meal they serve a success. Only those who are properly trained in the culinary arts can use commercial kitchen supplies; the average Joe would not be able to walk into a restaurant and use most of the machinery and supplies that are within.




Everything from peelers, tongs, uniforms, thermometers, baking supplies, dining tables and chairs are considered commercial kitchen supplies. People seldom take the time to realize what really goes into making a great dining experience; it is not just the food but what is used to prepare the food. Bon apatite.

It's often hard to get kids to eat healthy foods, and it's even harder to find health foods that taste good but don't break the bank. So here are some brown bag lunch ideas that make healthy food fun for kids while saving you money.
Jazz Up Their Yoghurt
Yogurt is an inexpensive and healthy food for kids. Trouble is they find it boring. You can make it fun for kids by buying plain vanilla yoghurt and giving them a zip-log bag full of things they can add themselves. Some goodies include banana, mango, blueberries and granola. Occasionally you can also add a few choc chips as a reward for their other healthy eating habits.
Make Pasta Like McDonalds
We all know kids love going to McDonalds and strangely can't get enough of their pasta. So instead of the boring peanut and jelly sandwich, why not buy the curliest, funniest looking pasta you can find and prepare it. Toss in some things like spinach and ricotta, or carrot, corn and cheese? Kids will love it, and it makes a great alternative to bread.




Turn Veggies Into Dipping Sticks
If you just throw carrots, capsicum or celery into a child's lunchbox it'll still be there when they come home in the afternoon. But if you make them into fun-size dipping sticks and have a really nice dipping sauce kids will eat them all up! Try using plain yoghurt and mix in some cucumber, dill, salt and pepper. This works well with most veggies and children really like the taste.
A New Spin on The Humble Sandwich
You can make a great tasting sandwich for your child. It doesn't have to be boring to be healthy. Instead of using bread, use two toasted waffles. Put some almond spread on them and place fruit like banana or peaches in between. Cut in half, and yummo - kids are eating healthy and they'll love it.

Each of these brown bag lunch ideas will have your kids eating healthy, without costing a fortune.



And get this; you can save even more money on the kids' lunches by using grocery coupons that you can find on the site!
You can also find other great ideas from kids crafts, scrapbooking, to making your very own soap.

With no fear of overstatement we can say that Indian cuisine is full of contrasts. The main principle here is that the dishes served in India often vary in color, texture and flavor. For instance, if a meat has a lot of sauce, then it is usually served with a 'dry' vegetable that doesn't have any sauce with it. If the vegetable that is served is very soft, for example, spinach, then there is a crunchy relish around on the table. But all in all, in spite of this variety in color, texture and flavor, Indian recipes are usually low-fat and often spicy.
In general, a typical Indian meal consists of a vegetable dish, a meat, bread and/or rice, a pulse dish, a plain yoghurt (or yoghurt relish), and a fresh chutney or small, relish-like salad. Some pickles and preserved chutneys may be added if you have them. Fruit rather than desserts is served at the end of a meal, although on festive occasions sweets would not be at all amiss.



Sometimes, when the meat dish is particularly elegant and rich, no pulses are usually served but an equally elegant pullao rice. As for vegetarians (there's pretty a number of them in India), they prefer to increase the number of vegetable and pulse dishes and always have some yoghurt in this or that form.
As for the manner in which the food is eaten, most Indians like to nourish themselves using their hands. Well, it is only the right hand that is used for eating, the left is considered to be 'unclean'. With the right hand, Indians break pieces of bread and then use the pieces to scoop up some meat or vegetable. With it, they also form neat morsels out of rice and other accompanying dishes and then transport them to their mouths. It's needless to say that hands must be washed before and after eating. Even the humblest of roadside stalls will have a lota (that's a water vessel) of water for washing first. Though, there are more westernized Indians who may use knives and forks or spoons and forks, or just forks.
When Indians serve themselves, they put most foods beside each other on their plates. Only very wet, flowing dishes are sometimes ladled on top of the rice but not on top of all the rice. Some of the rice is left plain in order to combine it with other dishes while eating.



Indian food is one of the most popular in the world. Of course, some things about Indian cuisine (as well as Indians) may seem unusual for us, but it's a matter of cultural specificity and charm.

Maria Jansson is the author of Real-Jam Recipes, a personal blog about delicious food and healthy eating. There you will find a lot of recipes of Indian cuisine.

Do you headache about what gift to send to your friends? Here I have a suggestion which is coffee gifts. Coffee gifts have become more and more common because many people love coffee today.
How to decide which package suit your need is what we going to discuss in the following.
Before you send any gift, you should understand gift recipient's preference or at least learn about their living style. Do they love coffee? What is their favorite coffee flavors? What coffee makers that they have in their kitchen? All these answers will help you to get rid of the inappropriate gift choices.
Next, perhaps you can look for coffee companion to make this coffee gift look more perfect. One of my favorite is biscotti. It is great to have coffee with yummy biscotti.
If you dislike biscotti, you still can go for chocolate, cookies and biscuit. Dark chocolate with coffee is actually a good combination for you health as it is high in antioxidants.



Other than the above, you need to be aware of the expiry date for the coffee companions too. You won't want your recipient to meet a musty basket if they are out of town frequently. Coffee can stay longer, but the companion food may not.
In addition, you can look into the appearance of the coffee gifts. If you purchase the gift online, make sure you see the final product before you decide.



Coffee gifts nowadays can fit in as any seasonal gift, Valentine Day, birthday and special anniversary. As long as your recipient loves coffee or crazy about coffee, it will definitely be a good idea.

Need more idea about coffee gifts? Check it out at organic coffee beans, a website dedicated to discuss about coffee beans, coffee delivery services and bulk coffee.

Today, you can easily order any bulk coffee through online with a special discount. The only factor concerned is the shipping charges. Therefore, smartly choose a bulk coffee distributor that is near to your location will help you reduce the freight charge.
Although this may cuts down the coffee flavor choices, but it is better than paying expensive overnight shipping cost.
Since there is a variety of bulk coffee programs, you should check carefully the terms and conditions of each plan to ensure the shipping schedule fit your consumption. Majority of house blend coffees offer coffees from country like Kenya, Sumatra, South American and Central America.
If you would like to test any new flavor quality, I would suggest that you buy the smallest bag to try, unless you own a coffee house or restaurant.
If you answer yes to the previous sentence, I'm sure that you need a commercial grade coffee machine for daily coffee production at your restaurant.



A normal coffee maker not only slow in processing, it also cannot heat up the water enough to extract the optimum flavor of coffee beans. This is the reason why the home make coffee always does not taste as good as the one in store or restaurant.
This also proves that temperature does make a difference. As usual, do not purchase a lot of bulk coffee in one order if you do not drink so much.



The longer the coffee stays in your home, the fresh aroma of the coffee beans become thinner.

Want to know more about bulk coffee? Check it out at organic coffee beans, a website dedicated to discuss about coffee beans, coffee direct and coffee services.

Are you thinking what I'm thinking? Apparently, there was a coffee circulating Malaysia that was said to really perk you up because it contains Viagra. This seems like it could possibly be the best or worst of both worlds, depending on what you are in the market for. If you are a loyal Viagra user, then I am sure that you are thinking how wonderful it would be to have that substance laced in your cup of Joe. Otherwise, who knows what could happen to these coffee drinkers once they got their hands on this brew?
There were more than 900 boxes of this Viagra laced coffee that were being sold to Java drinkers as an energy boosting drink.


You can say that again! Obviously, the distributors of this Java beverage filled with Viagra were penalized because they were misinforming the public since they were marketing this drink as a way to increase your energy, even though it was primarily filled with Viagra. Viagra, of course, is used for impotent men, even though it was initially marketed for high blood pressure and heart disease, though it shouldn't be ingested unknowingly in your Java drink. The company itself was located in Kuala Lumpur, and they were raided due to the fact that no ingredients of this Java drink were labeled to contain Viagra. All in all, the total cost of this Java confiscation was in the tens of thousands of dollars, and it had already been distributed partially throughout the nation of Malaysia. It actually came in its own individual packets, which were sold at around $23 a box, though the brand name has not been disclosed. It had even more of a jolt in it than the usual content of caffeine in Java due to the fact that it also had sildenafil within the drink as well.




This company was trying to keep this potent drink under wraps by distributing it in small amounts to avoid being found out by law enforcement. The reason that it was so important for this drink to be confiscated was the fact that its contents were actually dangerous substances that were only available within prescription medicines. The drinkers of this roofied brew could have such side effects as stomach problems, hearing issues, impaired vision, headaches, and muscle pain. The only thing similar that has happened in the Malaysia area in the past few years was when fake drugs were being marketed as a knockoff of Viagra, called "Miagra", that were said to cure erectile dysfunction, though they offered no ingredients or benefits to do that.
Obviously, this is a tale of caution for all coffee addicts everywhere that if you are purchasing a version of Java that is said to be pumped up with energy boosters, then it may not be as good as it looks. The good news in all of this is that Java in its simplest form, freshly brewed, is full of antioxidants and natural energy boosters, including caffeine, to get you through the day, and keep you healthy and whole!

For the best way to enjoy your coffee, try Bunn Coffee Makers! For a great selection, check out Chuggin McCoffee's website, The Coffee Bump.

Have you ever gone with a friend to the local coffee shop online to find out that there is no such thing as "just a cup of coffee" anymore? You stand there in awe and feeling rather out of place as your friend quickly fires off her order, something along the lines of "a grande, skinny, caramel macchiato with a double shot and equal, no whip". If you felt like you were in a foreign country don't despair. The lingo is easy to learn and yes you can order just a cup of coffee.
First things first, coffee shops have morphed into gourmet coffee shops.


They now offer everything from coffee to lattes and iced cappuccinos. You can get Jamaican coffee, dark roasted, light roasted, chocolate and even pumpkin flavors when they are in season. Before you feel like you are in a foreign land and go running out the door take a few minutes to familiarize yourself with these common terms that gourmet coffee shops are most likely to use.
Gourmet Coffee Lingo
Acidity: The acidity level of a coffee is typically a general overall description of the coffee. Coffees with a high acidity level may be described as having a bright, dry flavor. Good quality coffees should have a higher acidity level; this comes from longer roasting periods.
Arabica Bean: The Arabica bean is the most common type of coffee bean found in gourmet coffees. These beans are of a higher quality than coffee you buy in cans at your local grocer. Arabica beans are rich and bold with a strong aroma.
Bitterness: A coffee's bitterness factor has more to do with the water it is brewed with than the bean.



Blend: Blends are usually a mixture of coffee beans to create a balanced, unique flavor. Often Arabica beans will be blended with Robusta beans.
Body: The body of the coffee is how it feels when it rests on your tongue. A flavorful, aromatic coffee has more body than a weaker coffee. The body of a coffee is determined by the fat, protein and fiber content of the coffee.
Earthiness: A coffee that is described as earthy usually has a smooth, full body. They are generally from Indonesia and surrounding areas. This term does not imply an organic attribute.
Exotic: If used in a coffee shop it should be implying that there are spicy, herbal, fruity or floral undertones. Oftentimes coffee shops overuse this term in a marketing effort to entice customers.
Varietal: Refers to the region the coffee was grown in.
Espresso: A highly concentrated coffee beverage served in a 2-3 oz. portion. It should have a frothy top layer called the crema. You can sweeten this if you like; there is no right or wrong way to drink it. In drinks that are espresso based (cappuccinos and lattes) you can specify a single, double, triple or quad shot (1, 2, 3, or 4). This determines how much espresso is in your drink.
Cappuccino: Cappuccinos are lighter than coffee due to the amount of milk involved. This drink starts with a shot of espresso and is mixed with hot, steaming milk. The froth from the milk is then floated on top. Cappuccinos come in a variety of flavors.
Latte or Caffe Latte: These are very similar to cappuccinos except that they have more steamed milk than a cappuccino. It resembles an American coffee with a lot of milk more so than it does a cappuccino. Mocha Lattes are a very popular drink made with chocolate added to the latte. Other flavors are available.
Sizes: Depending on the gourmet coffee shop you are at, you may encounter different names for the size of beverage you order. Typically these are short (8 oz), Tall (12 oz) Grande (16 oz) and Venti (20 oz).
Skinny: Skinny drinks have no fat and no sugar, meaning that they are made with fat free milk if milk is involved and no sugar is added.
Ordering a coffee at the local gourmet coffee shop no longer has to be intimidating. Just walk right up and ask for your own double shot and get ready to for your own caffeine jolt. You should now know that your friend ordered a 16 oz. non-fat, sugar free, caramel flavored espresso with a bit of steamed milk with equal added and no whip cream. Gourmet coffee has never been easier or more fun.

Sharon V Chapman writes on the joys of coffee and provides consumer information on gourmet coffee for Coffee Online - your guide to coffee on the web!

African coffees tend towards the exotic in flavors as compared to the more well know Latin American coffees. These flavors include what's described as fruity and floral with high acidity and medium body. Let's review several of the more popular African coffee growing countries.
Kenya
The king of African coffees, washed Arabica Kenya coffee, is considered overall to be of the highest quality on the continent as a result of years and years of production, very high standards, superior milling facilities and coffee experts. Located on the east coast of Africa, Kenya's Mombasa port has been a natural focal point of commerce for ages.


The famous Rift Valley of Central Kenya where most of the people live. A fertile land from the tropical coasts, semi-desert north and the savannahs in the south, Kenya's agricultural products, primarily tea and coffee, contribute to half of the country's exports.
The primary coffee growing regions are located around Mt. Kenya, just north of Nairobi, the country's capital. This region has two distinct rainy seasons; the first is April-June which results in what's called "fly crop" and the second is October-December with its increased rain produces the "main crop."
Characteristics include a high acidity, full body, intense floral and fruity flavors.
Growing regions include: Meru, Kirinyaga, Muranga, Nyeri, Embu and several others.
Ethiopia
By most accounts considered the birthplace of coffee, Ethiopia is located in northeast corner of Africa just north of Kenya, next to Somalia, Djibouti and Sudan. It is interesting to note that Ethiopia is the leading coffee consuming country in Africa, consuming almost half their annual production.
Ethiopian coffee is a prized coffee for its very unique flavors, most often a result of a combination of soil, terrain, weather and often the natural drying process of the coffee cherries in contrast to the washed processing of most Arabia coffees considered high quality Specialty varieties.
Characteristics depending on the variety may include: balanced medium body and acidity with winey sweet or floral flavors and blueberry notes.



The most popular varieties in the United States are Harar, Yirgacheffe and Sidamo.
Tanzania
The mainland is primarily a savannah plateau lying east of the famous Rift Valley, Tanzania includes the island of Zanzibar. In the north lie Mount Kilimanjaro and the Serengeti National Park. With its tropical climate people are concentrated on the coastal region and in the north. Coffee is one of its main exports. Tanzania has several regions, north, south and west where coffee growing is found.
These Arabica coffees are mostly of the washed and fully washed varieties with the harvest season extending from April through December.
Characteristics include a balanced body with bright acidity and flavor. In the south we find more fruity flavors.
Popular varieties include Kilamanjaro, Makambako, Songea and Bukoa.
Burundi
This very small, but densely populated country borders Tanzania, Congo and Rwanda with a mountainous high plateau and tropical climate. A very poor country, most of its population survive through subsistence agriculture. Its coffee and tea earn 90% of its export dollars.
Primarily a washed Arabica variety, the harvest season extends from February through June.
Characteristics include a full body and bright acidity, typical of east African coffees. A long way from the ocean, processed coffee must be transported across land through Tanzania to the port of Dar es Salaam or through Kenya to Mombasa.
Zambia
Like Burundi, Zambia is a landlocked country lying just north of Zimbabwe, but actually bordering seven countries in all. With its tropical climate and high savannah plateau, Zambia has a long rainy season which goes from November through May.
Although primarily an Agrarian country, its economy is dependent on mining Copper, but reserves are declining. As a result, the government is promoting agriculture and coffee production is increasing. The harvest season extends from October through March producing a full-bodied washed Arabica coffee with the general qualities of an average African variety.
Raising quality is a priority and government experimental farms are helping to improve growing, harvesting and production techniques that are being shared with the coffee growing community.
Malawi
Another landlocked coffee growing country located at the southern end of the famous Rift Valley between Zambia and Tanzania, Malawi produces a small but good quality washed Arabica coffee harvest.
With a subtropical climate, its economy is primarily agricultural with 90% of the population living in rural communities. Although the country is a ward of the IMF and World Bank, independent coffee, tea, sugar and tobacco farmers are producing the main exports.
Coffee production is difficult as irrigation is required as a result of recent drought conditions and unpredictable rainfall. This situation restricts coffee production resulting in a small but quality coffee crop each year.
The washed Arabica beans are processed as fully washed coffee harvested from April through September producing a coffee of medium acidity and light body.

Author, Steve Josephs is CEO of Intellidon Marketing Solutions, whose family office coffee service business, the Great American Coffee Company, http://www.GourmetOfficeCoffee.com, is a premier Specialty coffee roaster and office coffee service provider in the Denver, Colorado metropolitan business community.
Copyright 2009 The Great American Coffee Company and Intellidon Marketing Solutions, Inc.
All rights reserved. Reprints are permissible when this Copyright statement and website link are included.