Add - {Coffee Crunch Ice Cream}

As I grasp the steering wheel, the comfortable sting of hot coffee resonates in my fingertips. Perfectly smooth, pleasantly bitter and beautifully steaming, the mug resting in my cup holder provides my much-needed morning fuel. I'll be addicted soon.The two seem tied lately - the coffee and the car - and almost as if one cannot function without the presence of the other. But this isn't true,

Banana Cocoa Nib Oatmeal Muffins

Ingredients:
2 eggs, at room temperature
2 cups flour
1 cup mashed overripe banana
1/2 cup old fashioned rolled oats
2/3 cup light brown sugar
2/3 cup plain Greek yogurt, at room temperature (I used 0%)
1/4 cup butter, at room temperature
3 tablespoons cocoa nibs
1 1/2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon Saigon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda

optional: one sliced banana

Directions:
Preheat oven to 350. Grease, spray with baking spray or line 18 wells in a muffin tin. In a large bowl, whisk together the spices, baking powder, cocoa nibs, baking soda, flour and oatmeal. Set aside. In another large bowl, cream together the butter and sugar. Beat in the eggs and vanilla. Stir in the yogurt then add the dry ingredients. Mix to combine. Fold in the mashed banana. Divide evenly into wells. Top each with a slice of banana, if desired. Bake about 20 minutes or until a toothpick inserted into the center of the center muffin (but not through a banana slice, go in through an angle) comes out with just a few moist crumbs. Remove from the tin and cool on a wire rack.

My thoughts:

I am not much for banana flavored things (or overripe bananas for that matter) but my husband likes them so every once in a while I whip up a batch of something banana-y for him (and for which I hope I get some major good wife points because the smell of overripe bananas makes me kind of queasy) to take for breakfasts. Matt said they were the best banana muffins he's ever had! These muffins ended up being little bit "lighter" than most banana muffins, only 4 tablespoons of butter is divided among 18 muffins! Mashed banana and Greek yogurt add a lot of flavor and moisture and the butter just isn't missed at all. Matt said using the cocoa nibs was genius, it added chocolate flavor without resorting to chocolate chips so the muffins didn't taste like dessert.


Note: If you are planning to freeze the muffins, omit the banana slice topping, it can get gummy during the defrosting.

Nibby Toffee Chocolate Chip Cookies

Ingredients:
1/2 cup flour
1/2 cup semisweet chocolate chips
1/4 cup unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup sugar
1/4 cup toffee chips
1/8 cup cocoa nibs
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder

Directions:
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips, nibs and toffee. Distribute them evenly in the batter. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Remove (using a flat turner or spatula) to a wire rack to cool.


Yield: about 1 dozen cookies

My thoughts:

I don't how the weather is where you live but the last couple of days here in Baltimore have been unseasonably chilly and windy. I figured I'd take advantage of this and get some baking in before the weather turns hot enough to bake the cookies out on the sidewalk instead of in my oven. They are slightly chewy from the toffee, slightly crunchy from the nibs and really chocolate-y.

Everything But the Kitchen Sink Cookies

Ingredients:

1/2 cup flour
1/4 cup unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup sugar
1/4 cup semisweet chocolate chips
1/4 cup unsweetened flaked coconut
1/4 cup toffee chips
1/8 cup cocoa nibs
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder



Directions:
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips, coconut, nibs and toffee. Distribute them evenly in the batter. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Remove (using a flat turner or spatula) to a wire rack to cool.

One tip: The center of these cookies should look slightly soft (almost as if they were raw, but not shiny) when they are ready to be taken out of the oven. The trick is to take them out when their bottoms are just lightly brown-generally at exactly 12 minutes. They will set up as they cool.

Yield: about 1 dozen cookies

My thoughts:

What does one do when they realize that they have a bunch of odd amounts of their favorite baking ingredients? Make cookies! This recipe unfortunately didn't entirely take care of my odds and ends problem but does combine a wide range of ingredients into one delicious drop cookie. The ingredients might not sound like they go together but the cookie totally works. The nibs provide a nutty crunch and the toffee helps keep the cookie soft and chewy. The coconut provides a back note of flavor and the chocolate pulls it all together. Seriously tasty stuff.

Dark Chocolate Ice Cream with Cocoa Nibs

Ingredients:
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, divided use
1/2 cup cocoa nibs
1/3 cup cocoa
3 oz 75% dark chocolate, chopped
4 egg yolks
1/4 teaspoon salt


Directions:
In a large pot over medium heat, whisk together 1/4 cup sugar, milk and cream until the sugar dissolves and the mixture almost boils, about 2-3 minutes. Meanwhile, whisk together 1/4 cup sugar, salt and the egg yolks until it forms a ribbon and is yellow and creamy, about 2 minutes. Add about a 1/2 cup of the cream mixture into the eggs and whisk to combine. Pour the egg/cream mixture it into the cream mixture on the stove. Whisk in cocoa and cook, stirring occasionally, for about 8 minutes or until the mixture coats the back of a spoon. Remove from heat and whisk in the chopped chocolate. Strain mixture into a bowl. Stir in the nibs. Allow to cool on the counter then cover and place in the refrigerator to cool completely then pour into a ice cream maker and churn until cold and set. Place in a freeze-safe container and freeze until solid.


Note: I used Askinosie single origin organic bars, cocoa and nibs for this recipe. I highly recommend them.

My thoughts:

I've become nibs obsessed. Who wouldn't like tiny bits of crunchy chocolate? I've been hard at work trying to come up with new recipes that showcase them. I was thinking about making coffee-nib ice cream after I got some yummy coffee from Swing's Coffee but I also had some cocoa powder and bars that I wanted to try so I went the chocolate-chocolate-chocolate route. I did a little experimenting and ended up with what I think is one of the best ice creams I've ever had. It is intensely chocolate with bits of nibs that aren't jarringly crunchy (thanks to the chilling process) and a rich, creamy texture. Perfection!

Cocoa Nibs & Toffee Bits Rice Krispies Treats

Ingredients:
4 tablespoons butter
45 large marshmallows (about 11 oz)
6 cups crisped rice cereal (AKA Rice Krispies)
1/2 cup toffee bits
1/4 cup cocoa nibs*

Directions:
Coat 13x9x2 inch pan with cooking spray. Melt butter over low heat in a large, tall pot. Add marshmallows and stir until completely melted. Removed from heat and stir in cereal, toffee bits and nibs. Use a greased spoon or spatula the cereal into the pan. Use the back of the spoon to press it firmly into the pan in an even layer. Cool, cut into squares and eat.


* I used the extremely delicious Askinosie single origin roasted cocoa nibs.

My thoughts:

Some might ask why one would want to tamper with a classic like Rice Krispie treats. I ask: why not? Unlike some of overblown "adult" variations* out there, this version doesn't detract from the original, it enhances it with with grown-up worthy add-ins. Toffee adds a lovely caramel flavor and the nibs lend a touch of chocolate and crunch while the bars are still as chewy as we've come to expect. The nibs also keep the bars from being tooth-numbingly sweet, even after addition of the toffee, a nice touch for a grown-up palate.


*I don't think anyone liked those Caramelized Brown Butter Rice Krispies Treats that made the rounds a while back.