Cold Brew: 3 Ways

I am so in love with my stainless steel french press!  There is so much to love about using this specific french press. Not only is it gorgeous, it’s also unbreakable which is a necessity if I am it’s owner.  It makes deliciously smooth coffee and everything is prepped the night before making my mornings super easy.  Just pour and go.  

My french press is a 3-cup french press, but don’t be mislead.  The “cup” is referring to a small 4 oz. portion.  After all is said and done, it really only makes one large cup of coffee, or can be stretched into two lattes with some added soymilk.  While this may be too small for many folks this is perfect for me.  I like that it makes just the right amount of coffee just for me and takes up very little room in the fridge.  

While the coffee purists are going to cringe, I love mixing up my cold brews with lots of flavor.  My everyday go to flavors are honey and cinnamon.  On weekends, I indulge in nutella.  And for really long work days in the pasty shop, dirty chai’s all the way.  Just toss all of the ingredients in your french press the night before, then the next day push down your press and voila! Delicious and flavorful cold brew!


Honey & Cinnamon Cold Brew

3          Tbsp. Coffee Grounds

1            tsp. honey

1/8        tsp. cinnamon

10         oz. water, room temperature

 

Nutella Cold Brew

3          Tbsp. Coffee Grounds

1 1/2     Tbsp. Nutella

10         oz. water, room temperature

 

Chai Tea Cold Brew

3          Tbsp. Coffee Grounds

1           Chai Tea Bag, with leaves removed from bag

10         oz. water, room temperature

 

*** To turn your cold brew into a frothy latte, add a bit of soy milk to a mason jar and shake the heck out of it until frothy and doubled in volume.  Remove the metal lid and heat in the microwave (uncovered!) for 30 seconds.  Add to your cold brew, and enjoy. 

The Most Delicious Chocolate Chip Cookies Ever

I might be exaggerating this a little bit with this title, but nothing beats a fresh homemade chocolate chip cookie.  And there’s no excuse for not making them at home.  Chocolate chip cookies are way too easy to not make from scratch.  And the best part is that most of the ingredients are already on hand… butter, sugar, eggs.  Check.  

There are a million chocolate chip cookie recipes out there.  Some get really elaborate with crazy ingredients while others are pretty basic and classic.  These are somewhere in between, keeping the classic chocolate chip vibe but dialed up with a bit of cinnamon and my secret weapon, cream cheese. 

Just a heads up, while this recipe is really easy to mix together, the batter requires a 2 hour rest time in the fridge to form up nicely.  You can even let it sit in the fridge for a day or two.  But good luck not eating all of the uncooked cookie batter which is crazy delicious.  I did not fair so well with this… May the odds be ever in your favor.

- Toni


INGREDIENTS

2 1/4        c. all purpose flour 

1               tsp. baking soda

1               tsp. salt

1/2           tsp. cinnamon

3/4          c. granulated sugar 

3/4          c. packed light brown sugar 

3/4          c. unsalted butter softened at room temperature

1/4           c. cream cheese 

1 1/2         tsp. vanilla extract

2              eggs

2              c. chocolate chips, semi sweet

 

PROCEDURE

In a bowl, mix the flour, baking soda, salt, and cinnamon with a whisk.  Set aside.

In a mixing bowl, add the sugar, brown sugar, softened butter, cream cheese, and vanilla extract.  If using a stand up mixer (like a kitchenaid), use the paddle attachment and beat on medium speed until creamy and fluffy.  About 3 minutes.  

Reduce mixer speed to low and add the eggs one at a time.  Scrape down the mixing bowl, then beat at medium speed to incorporate. 

Add the flour mixture and beat to incorporate.  Then stir in the chocolate chips.

Cover with plastic wrap and let rest for 2 hours in the fridge.

Scoop onto parchment or silpat sheets and bake at 375F for 10-12 minutes until golden brown. 

Pro tip: use an ice cream scoop to get even sized, perfect looking cookies. 

Enjoy!