I first tried Cuban coffee a week ago. I tried it and loved it. Since that time, I have been back three times to the local Cuban eatery. I just went there again this morning. Here is the thing: This coffee is strong. I normally do not like strong coffee. But this… It’s wonderful.
So, I googled “Cuban coffee.” From what I could gather: it is not necessarily where the coffee beans are from. But rather how they are ground and brewed (with sugar). No wonder I like it!
They make so many sweet versions, I suck it down. The great thing about this is that it keeps me full all day long. It also keeps me incredibly wired. So I get more things done.
Our local Cuban restaurant has fun quirky coffee signs hidden in the restaurant. These two are my favorites.
I just bought some to make at home. They grind it fresh there. Wish me luck!
Have you had Cuban Coffee? If not, check to see if there is a Cuban restaurant near you and if they serve coffee. It is really good.
It’s The Little Things: Finding a new variety of something you love.
I know I have all ready done a post about chocolate chip cookies. The situation is this: that will not be the first or the last time I discuss these treats. These cookies are my blood. They lift my spirits. They show my family I love them. I have an addiction. I needed these for my soul.
And I just happened to have bought organic brown sugar at Trader Joe’s this week. This is the secret ingredient to making any cookie softer and richer in flavor. Organic brown sugar. Gotta have it.
My friend recently made my chocolate chip cookies. She said they were so much better using this sugar. Thanks Bridgette! : )
This picture shows the difference between regular brown sugar and organic brown sugar.
It is so pretty glistening in the bowl. Yum!
Look at these treats. You know what is better than a chocolate chip cookie? Having enough points (Weight Watchers) left over at the end of the day to enjoy one! Now, that is the best part!
It’s the little things: an easy ingredient to make baking better! Who doesn’t need that?
Have you tried baking with organic brown sugar? Did you notice the difference? If not, try it in your next cookie recipe. I bet you will be amazed at the difference!
Have you ever had sopapilla cheesecake? It is a recipe floating around using refrigerated crescent rolls for the dough. I have an obsession with all things sopapilla. And cheesecake. Who doesn’t love that? I say, “True love does exist!”
2 cans of crescent rolls (I used Trader Joe’s)
2 8 oz. packages of softened cream cheese
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
1 tsp. vanilla
1/2 tsp. lemon juice
1/2 tsp. lemon rind
It is so easy. You just add a mixture of cream cheese, sugar, cinnamon, butter and vanilla. It is basically just layer and bake, but I suggest you read the recipe. I am not posting the full directions, because I (unfortunately) am not the creator of this recipe. I just love to share things I have made with you guys.
It is delicious. I first tried the original version at bunco. I have since become obsessed.
And then, I spotted this guy on Barnes and Noodles: Lemon Sopapilla Cheesecake.
Um, hello, lover.
I made it when the kids were gone camping. I am selfish like that. If you don’t tell, I won’t either.
This was a cinch to whip up. Definitely something I would put together again. You can leave out the lemon zest for a more traditional flavor.
I cooked mine for 34 minutes.
I ate mine twenty minutes after taking it out of the oven. It was not as good refrigerated. Much better the first day!