Simple Cinnamon Hazelnut Latte

Now, I don't know how all of my Starbucks friends will feel about this one. I imagine this latte is not as authentic and amazing as their barista styled concoctions, however Leah (a barista herself) taught me how to make it so it must be legit, and this one has it's advantages! It's delicious and easy and cheap, plus like the Starbucks version, it is caffeinated.

When I am in a coffee phase (which actually isn't often... sometimes coffee hurts my belly), this latte makes a satisfying morning treat.

I just love waking up to the smell of coffee, don't you? Relaxing before work with a newspaper and coffee? Delightful.

Ingredients:

(per 1 latte)

1/2 c skim milk (adjust to your coffee preferences--less if you need more coffee flavor, and more if you only want a hint of coffee)

1 tsp sugar--can also use flavored syrup (if desired)

hazelnut coffee, brewed

cinnamon and sugar, mixed

a handheld milk frother (available for around $10 at your local supermarket)

Directions:

1. Pour the skim milk and sugar/syrup into your favourite mug and microwave until very warm.

2. Using the handheld milk frother, froth the milk until there is a light and airy consistency at the top of your drink. (At least 10 sec) TIP: Don't touch the milk frother to the bottom of the mug, as for some reason this prevents proper frothing.

3. Pour brewed coffee (very gently) down the side of the mug, as to not ruin the foam, and fill mug.

4. Top with cinnamon and sugar and voila!

Lots' a Lattes

Leah is the Starbucks expert, but I'm pretty sure these will amaze even her.

Can someone please let me in on the secret?

Check out the original source here.

Mocha Chocolate Chip Brownies

So, let me paint a picture for you. I was wearing a bright flower dress, wearing an apron, baking my Chewy Chocolate Chip Cookie Squares, looking very Stepford Wife-ish... but I was dancing like a fool around my kitchen blaring the new Michael Buble CD, because I think the magical ingredient to some of the best cooking is dance... or love, or joy, or something like that. Anyways, the big secret ingredient to my Mocha Chocolate Chip Brownies isn't dance, or love, or joy, but...

**drum roll please**

Starbucks Via Ready Brew!

Yeah, you know the stuff. Every time you've gone in a Starbucks in the past month, you've been harassed by belligerent baristas to buy it. You can't turn on the T.V. without seeing an avant garde, yet accessible commercial about it. And granted, when you tried it in the store it probably tasted like dirty hot dog water, but it is one of the most useful baking ingredients to make a plain old batch of brownies into Mocha Chocolate Chip Brownies!

Pictured above: Chewy Chocolate Chip Cookies and Mocha Chocolate Chip Brownies

Starbucks Via Ready Brew is %100 natural micro-ground coffee, so unlike other instant coffee's, you're not putting coffee flavored chemicals into your body. And while I'm a total coffee snob, and think that VIA will never taste like real coffee, (my mouth is watering at the thought of making a batch of Christmas Blend tomorrow morning for breakfast!) it tastes about a million times better than any other brand out there! The other thing I like about it is that it is so finely ground that it won't add any weird kind of texture to the batter.

Don't worry, if you don't like coffee, you cant omit it! I just like coffee with my... you know... oxygen, so it seemed like the perfect chance to mix it with my other passion: chocolate! I find that adding one pack of VIA doesn't really add TOO much of an offensive coffee flavor, but it does add a really nice depth to the chocolate in the brownies.

Mocha Chocolate Chip Brownies

Makes 16

What you'll need:

1/4 cup margarine or butter, melted

1 1/4 cups sugar

1 large egg

2 large egg whites

1 packet of Starbucks Via Ready Brew

1 tsp. vanilla

1 cup flour

1/2 cup cocoa

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup chocolate chips

1. PREHEAT OVEN TO 350 DEGREES- In a large bowl, mix together melted margarine or butter, and sugar until well combines. Add egg, egg whites, vanilla and coffee and stir until throughly blended and smooth.

2. In a medium bowl, combine flour, cocoa, baking bowder and salt. Add to the egg mixture and stir just until combined. (Remember, JUST until combined! You don't want tough brownies!)

3. Add chocolate chips.

4. Spray an 8" x 8" pan with nonstick spray. Bake for 30-35 minutes, until edges begin to pull away from the sides of the pan, but center is slightly soft. Cool in the pan on a wire rack, and after about 10 minutes, you'll be able to treat yourself to warm, dark, chocolaty brownies!

These brownies pair well with a GIANT cup of coffee, guitars, and sweet action/adventure movies. Enjoy!

**TIP**TIP**Hey! I have two tips for you this time!** TIP** TIP**

1. If you sift your cocoa into the flour mixture, you have a better chance of hitting that nice soft, dense, chewy brownie texture we're aiming for!

2. If you toss your chocolate chips with a little bit of flour, just so their coated, and THEN mix it into the rest of your dough, they won't sink to the bottom of your brownies! This also works with loaf recipes if you want to add dried fruit or nuts to it!

Next from leah michelle: a fast, healthy breakfast idea that's guaranteed to keep you full until lunch: Mighty Morning Muesli!

Mocha Cupcakes

I have developed a serious appreciation for cupcakes and can't help but wish that I had a job title like, "Senior Executive Cupcake Decorator and Taster." Mmhmm that would be pretty sweet, no pun intended. I would be in the professional cupcake world! And what a place it would be...

Butter cream frosting taste-tests, classes on "how to dress your cupcake," and "the proper way to fill a cupcake tray," our stock and inventory would consist of blue, pink, and yellow sprinkles, edible silver and gold, icing sugar by the truck load, and chocolate.

So in the mean time, before the cupcake artisans come knocking at my door, I will ready my skills.

Leah and I always get inspired by the cupcake "boutique" at the market down town. They have so many flavors and the set up is, as Leah would put it, "so dang cute." But after you realize that these adorable creations are about 4 dollars each, homemade cupcakes become verrry appealing.

The boutique's mocha cupcakes inspired Leah to create this recipe from a simple box mix. I decided on a butter cream icing because...well, who doesn't like butter cream icing!?

Case and point:

Enjoy being a cupcake artist!

Directions:

Cupcakes:
1 box chocolate cake mix
Cold prepared coffee

Mocha Butter Cream Icing:

1/4 cup butter
1/8 cup cocoa powder
1/2cup milk
1 1/2 cups powdered sugar (sifted)
1 1/2 tsp. instant coffee

Directions:

1. Prepare cupcakes according to directions on box, but substitue the water for coffee.

2. For the icing: Heat butter, cocoa, and milk and bring to a boil.

3. Add instant coffee and stir until combined.

4. Add powdered sugar and beat until nice and smooth. Let sit to cool.

5. When cupcakes are done, allow them to cool before you ice them. (This is very important, especially with a runnier icing like this one.)

5. To ice: Dip cupcake into the icing until the top is coated. Remove from icing while twirling the cupcake. (This allows excess icing to drip off). Set on a tray and sprinkle regular sugar on top, if desired.