Espresso Martini with Homemade Coffee Liquor #CocktailDay

Welcome to Cocktail Day, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic, Liz of That Skinny Chick Can Bake, and Donna of Cookistry. We are raising our glasses to toast you all with some unique and delicious cocktails and mocktails in anticipation of the Big Game and Valentine’s Day. Be sure to bookmark or pin these creative beverages for your next gathering. We hope you enjoy this marvelous event and the incredible giveaways from our generous sponsors. Cheers!

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How do you like your martini??  Shaken?  Stirred?  Traditional with gin or perhaps vodka and possibly flavored?  In a proper martini glass or a simple tumbler??

Apparently the perfect martini is somewhat elusive and best served with quality ingredients in a delicate martini glass.  It's been said that a proper martini is made with gin and one part vermouth, then strained into a chilled stemmed martini glass - anything else must have an adjective to describe the martini, such as a Vodka Martini, etc.

As for me, I'd just like to like any martini.  Having grown up on James Bond movies, I most certainly would order my martini shaken and not stirred, and as James prefers the Vodka Martini, I would want the same.

Hence, some 20 years ago that's exactly what I ordered, and heavens that is one strong drink - especially for this lightweight!  Tasted to me only of alcohol, and I didn't find a single thing pleasing about the experience with the exception of the shaker and the glass.

To this day, I'm not really fond of martinis, but because I love that sexy glass so much, I keep trying.  And today I have a martini I've enjoyed, though I'm not sure it would classify as a proper martini, as it's made with homemade coffee liquor, espresso and vodka.

Following a recipe I found online, the finished product was the most pleasing martini I've enjoyed, but for myself I'd take away some of the sweetness, allowing more of the pure espresso flavors to shine through.  Coffee Liquor is, for the most part, fairly sweet.  Hence, creating this cocktail allows you to follow your sweet tooth, or lack there of by mixing around the ingredients until you find your perfect version.

But before we reach for the shaker, take a peek at this fabulous giveaway in honor of #CocktailDay!

Our sponsors for Cocktail Day are Molecule-R, Page St. Publishing, Race Point Publishing, Fair Winds Press, Microplane, and Not So Simple Syrup. Molecule-R can be found on facebook, and YouTube. 

Molecular gastronomy can be defined as the fusion of food science and culinary arts. Molecular gastronomy by Molecule-R is a cookbook with stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the MOLECULE-R brand.  Mojito R-Evolution teaches you how to deconstruct your mojito into floating mint caviar and spectacular foams or encapsulate your favorite cocktail into a sphere that will explode in your mouth.  Margarita R-Evolution teaches you how to create a margarita slush topped with a fresh lemon mousse, add a splash of colour by creating blue azure suspended pearls or encapsulate your margarita into an edible cocktail! Cosmo R-Evolution teaches you how to add a molecular twist to your traditional cosmo sure to awe your guests.  Serve a cosmopolitan bubble on a spoon that will pop in your mouth, top off your cocktail with a light fluffy cranberry foam or suspend citrus caviar in your drink.

Microplane can be found on Facebook, Twitter and YouTube. Microplane is a division of family-owned Grace Manufacturing Inc., a long-standing company specializing in the crafting of precision thin metal parts for home and industrial use.  The versatile Ultimate Citrus Tool features Microplane’s surgical grade stainless steel Fine blade. In addition, the Ultimate Citrus Tool features two decorative garnishing blades in a large (.300-inch diameter) and small (.180-inch diameter) size. The blades are made in the USA and are dishwasher safe. Microplane’s sleekly designed and multi-functional Bartender’s Garnishing Tool easily opens bottles, effortlessly zests oranges, lemons, limes, and other types of citrus fruits, and is dishwasher safe.

Not So Simple Syrup can be found on Facebook, and Twitter. Not So Simple Syrup is a a small, local maker of simple syrups. Heidi and Barbie's passion is to create all natural syrups that inspire and stimulate your pension for amazing mixed drinks as well as iced teas and non-alcoholic beverages too. They pride themselves on individual service. When you purchase a NSSS product, you can be sure that it received their personal stamp of approval. The Not So Simple Syrup Survival Gift Basket has two flavours of delicious all natural Not So Simple Syrup, a muddler for the perfect Mojito you might want to create, two glasses and a bar towel.

The list of prizes for Cocktail Day: 2 Individual Copies of Molecule Gastronomy by Molecule-R Cookbook 1 Set of Mojito R-evolution (Molecular Mixology Kit) 1 Set of Margarita R-evolution (Molecular Mixology Kit) 1 Set of Cosmo R-evolution (Molecular Mixology Kit) 1 Copy of The Architecture of the Cocktail sponsored by Race Point Publishing 1 Copy of Apothecary Cocktails sponsored by Fair Winds Press 1 Copy of The Best Craft Cocktails and Bartending with Flair sponsored by Page St. Publishing 1 Not So Simple Gift Basket 1 Microplane Bartender’s Garnishing Tool 1 Microplane Citrus Tool

***This giveaway is intended for each prize to have a separate winner! No person can win multiple prizes. This giveaway is open to U.S. residents only . Winners will be chosen by random draw. The winners will be notified via e-mail, and have 3 days to respond or another winner will be chosen.***

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Kahlua Brownie Kisses

Receiving the motivation I needed a few weeks back, I've kicked myself into the holiday spirit.  According to Liv, there are moms out there (and apparently I wasn't one of them..) who allegedly make the holidays super fun with their sheer joy in everything holiday.  Well... starting with Halloween I've been working on my attitude.  We had Halloween decorations and desserts to share, and then moved smoothly into Thanksgiving with family and friends and a home filled with fabulous food cheer.

Click for Homemade Kahlua recipe

Transitioning to the somewhat shortened Christmas season, I'm hereby making the most of these few short weeks with the house sporting its holiday finest, spirited baking adventures in the kitchen and gift wrapping already in progress.

I have to admit that the gift planning part is one of my favorite activities of the holiday season, and finding that perfect gift for those I'm thankful to have in my life truly brings joy to my heart. 

And now, I have these fabulous Kahlua Brownie Kisses featuring a splash of this year's fresh batch of Homemade Kahlua.  Rich, chocolaty and somewhat irresistible, these little kisses are the perfect treat for a holiday get together or a last minute hostess gift.  See below for the recipe.

A wonderful way to share a taste of holiday cheer, these ultra luscious and Kahlua laced ganache brings a lovely topping to these rich, fudgy brownies.  Easy to make and a definitely a chocolate lover's dream, these kisses make a fabulous addition to any holiday platter and will bring a smile to the face of someone special.

DIY Homemade Kahlua ~ 3 Versions

Spirits of the alcoholic sort aren't usually my thing... however a 2008 Christmas gift of a homemade bottle of Kahlua became a treasure I savored for years.  Rich, sweet and bursting with mocha flavors, this coffee liquor is a fabulous treat over crushed ice, or for me, it's become a holiday baking ingredient I can't live without. 

I'll admit I had never tasted the liquor before my girlfriend gave me a bottle, but polishing off the bottle in a matter of months I begged for another the following Christmas.  Now out of Kahlua again, it's time I learned to make this necessity myself.  And who knew it was so easy?  With only 5 ingredients (including water), Kahlua mixes together in less than 20 minutes and then needs a just a few weeks to infuse with heavenly vanilla to bring it to its full potential.

A simple internet search brings a plethora of recipes, each bringing its own variance to the table, or shall we say, to the bottle.  White vs. brown sugar, rum vs. vodka, and brewed vs. instant coffee, each variation allows one to bring one's own touch to the concoction, be it traditional or not.

For our first experiment, we decided to keep to the basics - coffee, vodka, granulated sugar and vanilla beans.  My quandary though, became brewed or instant coffee?  Unable to decide, I made batches of both.

Advice from a facebook post on DIY Kahlua brought agreement on one thing in particular... good coffee.   Most responders recommended using the best coffee available, and let me just note here that knowledge of making a good, strong cup of brewed coffee is a plus (and perhaps not my forte...).

As for the alcohol, the general consensus had me using a nice medium grade vodka, not too cheap, but definitely not the top shelf stuff.  And vanilla beans?  I like to use the best, and for me, my one stop shop is Beanilla.  Having used their beans and bottles for our general baking as well as DIY gifts for the last few years, I wouldn't think of using anything else.

Being somewhat of a traditionalist, my first batch included freshly brewed coffee.  Might I just mention here that my husband is the coffee maker in the house, and my "strong" freshly brewed coffee left much to be desired.  Hence, I found my first batch of Kahlua to be somewhat weak - if you are a good coffee maker though, you may have better luck.

My second batch however, following the Beanilla recipe with instant coffee (we used  Medaglia D'Oro Instant Espresso Coffee), proved to be more traditional and brought a rich, dark coffee liquor immediately begging to be tasted.

Our conclusion to the DIY Kahlua experiment recommends using very strong coffee if you use freshly brewed, or better yet, stick with the majority of the recipes out there and use a premium instant brand for an even stronger result.

Agreeing with our facebook poll we suggest:

~  Good coffee ~

~  Decent Vodka ~

~  Excellent Vanilla ~

~  Cute bottles ~

Captain Greg’s Ghirardelli Mocha Chip Gelato

Living in my little neighborhood close to the sea comes with more benefits than the beach.  I have neighbors who get the mail when I'm gone, friends who walk with me in the mornings and dads who lend helping hands with leaking pipes when my husband is out of town.  Most importantly though, I have neighbors who bring treats.

You may remember my gelato-making neighbor and good friend, Captain Greg (he tirelessly coaches for Team in Training), of Plum Perfect Gelato fame?  Or perhaps it's his Peanut Butter Chocolate Chunk version that caught your eye?  Well, in my opinion, today's Ghirardelli Mocha Chip Gelato takes the cake.

Bringing us his fifth Liv Life Guest Post (and my personal favorite!), I hereby give you... Captain Greg!

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When I was just 4 years old, my Granddad would sneak my brothers and me into his kitchen for a treat that drove my Mom nuts.  He would pour us each a cup of coffee, then add lots of cream and sugar until it was a crazy delight that little resembled the “cup of Joe” that got me through college. Mom was not happy… “Oh Dad”, she’d say, “Coffee is terrible for the kids!”  And he’d chuckle and ask “Who wants a refill?”  So my love affair with coffee got off to an early start, and when it collided with a passion for chocolate there was no looking back. 

Mocha, that magical blend of coffee and cocoa, owned me from the first time I tried it.  Growing up, Wednesday was Baskin Robbins night, and one of my two scoops was always Jamoca Almond Fudge.  And at 16 my first job was a soda jerk at the Carnation Ice Cream Restaurant.  My first day, the Manager handed me a 2-gallon tub of Mocha Chip -- and a spoon.  Big mistake.  2 hours later, what wasn’t inside me had melted into a delicious drink that made milkshakes for a week!

So fast forward to now.  I’ve fallen in love with gelato.  Crisp, sharp flavors that far surpass their heavier confectionery cousin -- ice cream.  And it’s a passion that takes little more than patience, great ingredients and a trusted ice cream churn.  And like I needed an excuse!  My Team in Training runners preparing for a marathon in San Francisco challenged me to whip up something with a taste of the City by the Bay.  Too easy… for a guy that pounded 2 gallons of Mocha Chip as a teen?  What says San Francisco more than Fisherman’s Wharf, Ghirardelli Square and that silky blend of cocoa and sugar that draped many a sundae at Ghirardelli’s?  Way too easy.

So today’s recipe is a flavor sensation that’s straightforward and simple.  Start with a sweetened custard base, combine it with the essentials of any fine mocha, and amp it up to another level with Ghirardelli chocolate chips and slivered almonds.  Then join me back in Grandpa Rathel’s kitchen for a celebration of coffee and chocolate!  Give it up Mom…  I’ll take another scoop please!

Chocolate Espresso Oatmeal Cookies - these are for Dave's heart too!

Cookies always warm the heart, and sometimes they are even pretty darn good for the heart, or at least not so bad.  Filling a gift basket for my long time friend, Dave, who is recovering from open heart surgery, Liv and I sent a box of goodies that, when eaten in moderation, are heart healthy.  In addition to the low fat Pumpkin Granola, we included a box of a new favorite - Chocolate Espresso Oatmeal Cookies.

Oatmeal is well known for it's cholesterol lowering benefits, and recent studies are also showing antioxidant compounds that are unique to oats that may further reduce the risk of cardiovascular disease (Tufts University published in the Journal of Nutrition).  In addition, oats are known to enhance immune responses to infection, stabilize blood sugar and lower Type 2 Diabetes risks.  With all that "good stuff" rolled up in one package, oatmeal cookies were just the treat to send to our heart surgery recovering friend.

Flavored with cocoa powder for a rich color and taste, and a shot of espresso (we used decaf), these cookies were just what the doctor ordered for those afternoon sweet cravings.  Forming the cookies fairly small, grabbing two didn't make me feel at all guilty and somehow I convinced myself that with the addition of a couple of chocolate chips some extra antioxidant benefits were thrown in for good measure.

Dave reported back that he enjoyed the cookies and is well on the road to recovery.  

Godiva Iced Chocolate Truffle Coffee and Chocolate Espresso Cookies

Chocolate... the food of the gods.  Luscious, decadent, even ambrosial, a girl's got to have her chocolate - at least I do.  Imagine my elation when midday on my birthday I found none other than a box marked "Godiva" on my doorstep.  Tearing open the package I found, thanks to Godiva Coffee and the Foodbuzz Tastemaker Program, not one, but two 12 oz packages of Godiva Coffee.

Immediately catching my eye, the Godiva Chocolate Truffle Coffee nearly jumped up and down begging to be used.  Not to be outdone, the package of Godiva French Vanilla Coffee made its presence known as well as we held them both up for close examination.

Liv immediately requested a frozen, blended, whipped concoction filled with ice cream and additional chocolate, but not having earned my barista degree yet (stay tuned...), we opted for a simple iced coffee to get started - Godiva Chocolate Truffle style!

I'm must preface my thoughts by stating that I am a coffee purist.  I don't do flavored coffee very often, though on occasion certain flavors really do hit the spot, and I opted in on this offering knowing that my kids would love some of the iced blended coffee drinks we would be able to create with the Godiva Coffees.  However... I must admit I'm no longer sure there will be any Chocolate Truffle Coffee left for us to experiment with if I don't stop my afternoon iced coffee treats.

Godiva describes their coffee as a "pleasant pause in your day" and they hit the nail in the head with their apt summation.  Rich, luscious and creamy, this iced coffee ranks up there as one of the best I've ever had.  Perfectly roasted Arabica coffee beans are blended with Godiva flavors, in this case bringing a touch of chocolate to the cup.  As I many times enjoy a piece of chocolate along with my coffee, the combo is a homerun for me.

Not being able to leave well enough alone, and definitely not helping my pre-Bahama Vacation waistline, I had a nagging memory of a Coffee enhanced cookie that had recently crossed my path.  Further investigation turned up a recipe on Epicurious using ground coffee beans directly in the cookie.  If ground coffee beans were good, I figured ground Godiva Chocolate Truffle coffee beans would be even better.  So... about that  pleasant pause in my day, how about Chocolate Espresso Cookies AND Godiva's Chocolate Truffle Iced Coffee??  Yes, please!!

One would think that I would be smart enough to stop there... however, tomorrow is always another day to start thinking about that swim suit figure.   As I was working on said figure and walking through my local Carlsbad Village I stumbled upon the newly located Carlsbad Chocolate Bar, "Bringing chocolate to Carlsbad one piece at a time".  Low and behold they just happened to have Chocolate Espresso Truffles.  Truffles, Truffle Coffee, AND Chocolate Espresso Cookies??  Once again... Yes, please!

Thankfully, Liv helped me polish off the treats as I sat in the sun taking my pleasant pause to my day.  Thank you Godiva for a wonderful birthday treat!

Cappuccino Fudge Cheesecake

A puppy quietly snoring in my lap, excited laughter as Liv and her grandfather win another round of Sequence and a belly full of holiday treats are providing a beautiful sense of contentedness on this day after Thanksgiving.  This day is always one of my favorites... today leftover treats from our baking and cooking marathon gave endless options after a quick trip to the Apple Store where we unfortunately came home empty handed (but not without a whole new wish list!). 

Thanksgiving once again provided a wonderful day with family and friends.  Our house guests were up early with Fran helping me in the kitchen from 7 AM until the last dish was washed at 9 PM.  She and her husband Tom brought several bottles of absolutely divine wine that they bottled themselves.  An impressive '08 Zin was my favorite of the evening, beating out our 92 point Cab with its beautifully balanced fruity flavors, lovely long legs and gorgeous garnet color.  WhoDog is not available on the market and we feel extremely lucky to be on the receiving end of the bottle!

Mom and Dad arrived early with big smiles and appetizers in hand.  Neighbors from up the street visited for a bit and then my husband's parents arrived to complete our guest list.

Liv, my Dad and Kona

Mom has made our Thanksgiving gravy ever since I can remember.  I have never mastered her technique, and I'm not sure I ever will, but luckily, Liv was paying attention.  She got her first gravy-making lesson this year and says that she has it down.  The recipe and technique are in safe hands and appear to have made it to another generation.

Gravy making techniques passed through the generations!

My husband says that the half hour before we sit down to the Thanksgiving table is his favorite.  Not that he's much help, but he loves watching the bustle of the kitchen and the stress as we worry about getting all the dishes on the table warm and at the same time, Mom grumbling that the gravy is not working out, me yelling at him to get to cutting the turkey, then him casually pointing out that the water glasses have yet to be filled.  He talks about it all year long, always with a slight smirk and a chuckle.

Dessert is always something to look forward to with one never being enough.  Mom supplied the popular Pumpkin and Pecan Pies this year and I fulfilled my husband's special request of his favorite Cappuccino-Fudge Cheesecake, once again with help from Liv.  As our master decorator, she provided us with a gorgeous array of beautifully adorned mini cheesecakes bringing smiles not only to the cakes but to everyone's faces as well.

Cappuccino-Fudge Cheesecake is a pleasure that one doesn't easily forget.  Its luscious, creamy texture combines with the coffee enhanced flavors layered with Kahlua laced ganache and a crunchy chocolaty crust to produce a dessert worthy of any and all special occasions.  Oft requested by not only my husband, but other friends and family for special occasions, this exquisite indulgence will be the hit of your event.

Decorated with reserved ganache and topped with chocolate covered espresso beans the cheesecake is visually appealing as well as scrumptious.  For years I used a 10 inch springform pan for the cake, but recently switched to using mini Panettone paper molds for individual servings.  Far easier than making those perfect cuts while everyone is eagerly waiting for their piece!


Luckily we have leftovers... and I've come to the conclusion that cheesecake for breakfast is not all bad!