a few weeks ago the guys from Acquired Taste Magazine – a Canadian food and lifestyle magazine – invited me to be part of #TheCoffeeProject on Instagram, which, as you may have figured out, focuses on the art of drinking coffee.
here in the west coast we totally love our coffee; on any given day you can toss a rock up in the air and chances are, you’ll hit a coffee shop.
obviously i wasn’t just going to post a picture of plain coffee, you know i had to take it to the next level, so i invited my vancouver buddy alicia carvalho to collaborate with me. she’s a talented graphic designer and lover of good type, so it was the perfect match.
together we created a series of 3 photographs for which alicia created the type, by hand, using coffee! yep, the type you see in here is either ground coffee or “coffee watercolour” (water + instant coffee). Paired up with her type, i styled the shots and well, here are the results.
three soul warming coffee recipes
triple dark coffee
this recipe is my absolute favourite, it’s the darkest of them all! it has chocolate, earl grey tea, and coffee. get a pot with enough water to make one cup of coffee. add a tea spoon of earl grey tea, a teaspoon of brown sugar, and as much coffee as you want (depending on how strong you like your cuppa). heat it up and turn off the heat as soon as it starts to simmer. add a few chunks of dark chocolate and let it melt. let it steep for a few minutes and strain it. serve with a splash of milk or leave it as is for a stronger flavour. *recipe adapted from lady and pups
sail away to creative lands with this brew worthy of an explorer. super easy to make: make a cup of coffee and add a splash of spiced rum. done and done. if you wanna go a bit fancy, add some cinnamon! hmmm..can you feel the cozy heat?
a simple cortado
now this is something that’s kinda getting trendy in here (it’s kind of the shit in NYC), so you’ll probably see more of it later in the year. a cafe cortado is basically an espresso with a bit of warm milk. the ratio is crucial though, otherwise you’ll end up with a cafe con leche (super mild coffee with milk). i like using a 1:1 ratio of coffee and milk. to make it, start by preparing a cup of espresso, while that’s going, heat up your milk and foam it (with a machine or one of those little foamers). slowly add the milk to the espresso and voila! so good. wanna go the extra mile? add a touch of fresh ground nutmeg on top. yum!
easy, yes? ok, all this coffee talk is no good when i actually don’t have one in my hand, so, wanna go grab one?
Another guest blogger?! Yes! Today’s post is brought to you by the one and only Mr. Billy Bills from Wit & Vinegar. Everything this man bakes or cooks is drool worthy – especially this doughnuts! The mic is all yours, Billy.
Hey guys! Billy here, guest posting from Wit & Vinegar. I was super happy to guest post for Gab because this place is awesome, obvs, and that’s what friends are for. My thing is food so I’m bringing you one of my current obsessions: Baked doughnuts.
I asked Gab if there was anything in particular he wanted me to bring and he said whatever I wanted but hint hint cozy baked good. I instantly had an idea for some baked chocolate doughnuts from another blogger friends new book, mainly because they taste fabulous aaaaand they’re gluten free. So, DOUGHNUTS FOR YOUR GLUTEN FREE FACES. The flours should be fairly easy to find at a natural foods store or Amazon.
I was gonna go with a simple chocolate ganache for some choc on choc action but I had some of my favorite salted caramel sitting in the fridge that magically made it’s way to the top of the doughnut. I’m pretty sure that’s how unicorns are born.
I topped the caramel with some chocolate jimmies, but top them with whatever you want. Toasted pecans or macadamia nuts would be awesome, or toasted coconut or cocoa nibs? Just throw whatever your little heart desires unless it’s pretzels. I already took that ride for you and nothing happens.
Baked Chocolate Buttermilk Doughnuts with Salted Caramel
FOR THE DOUGHNUTS
- 1/2 c oat flour
- 1/2 c sweet rice flour
- 1/2 c pure cane sugar
- 1/4 c unsweetened cocoa powder
- 3 T almond meal
- 1 t baking powder
- 1/2 t salt
- 2 large eggs
- 1/2 c + 2 T buttermilk
- 1/4 c unsweetened applesauce
- 2 T oil
- 1 t vanilla extract
Preheat the oven to 350 and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, cocoa powder, almond meal, baking powder, and salt in a large bowl, mixing well. In another bowl, whisk the eggs together. Then whisk in the buttermilk, applesauce, oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake for 18 to 22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
The standard doughnut pan makes six doughnuts. I found no problem having the batter sit while six baked, then I just baked the other four when those were done.
1 c white granulated sugar
6 T butter
hefty pinch of salt
1/2 c + 2 T heavy cream
In a very large pot, melt the sugar over high heat, stirring to make sure it all gets cooked evenly. once melted, cook until it becomes a dark copper color.
Add butter and salt and stir until butter has melted, remove from heat and add heavy cream. This will get frisky with you at this point and bubble up. This is why you should use the large pan. Whisk caramel until nice and smooth. Lasts up to two weeks in the fridge.
TO ASSEMBLE DOUGHNUTS
Make sure the doughnuts are cooled completely and make sure the salted caramel has cooled slightly, then add salted caramel to a small saucer. Carefully dip the doughnut into the caramel, then set back on cooling rack. Sprinkle with topping of choice before caramel sets.
In and all over my face please! This doughnuts are seriously sinful. Perfect treat for the holidays! Thanks a bunch for your awesome styling and recipe Mr. Billy. Guys, for more eye and mouth candy visit Wit & Vinegar.
This series has become a total favourite of mine! Scouting the web for inspiring interiors and doing research to match the recipe feels like heaven to me (I know, geek central). But not everything is just fun and “oh I’m gonna pin this and pin that” – each posts is actually quite challenging! Trying to find the perfect recipe that will bring together all the colours and textures in a room is no easy task, plus there’s also the props, mood, styling, editing, etc, etc. Quite the list eh?
That being said, this new series has been an AMAZING learning opportunity.
So why I am saying all this to you? ‘Cause you gotta try it! By that I don’t mean the recipes (well, yes, you should try those too) – what I mean is YOU HAVE TO GET OUT OF YOUR COMFORT ZONE NOW. Seriously, the amount of stuff you learn from stepping away from your normal routine is incredible. Yes, it is frightening as fuck, and yes, you will feel like a loser when things don’t turn out the way you expected but hey, you’re one step closer to “perfection” (whatever that looks like to you).
Take a challenge, any challenge, and go with it. It may be for your own blog, instagram account, or just for fun – whatever your reason, just do it.
And here’s an extra tip: keep a journal of your new challenges. I know, journals can be lame, but mine has very little words in it! Mine is just full of clippings and photos of original posts I have created – and my friends – the rewards of seeing your work come to life are SO fulfilling. Plus, by having a creative journal you can keep track of your style and how it evolves. You can also take note of the things you need to improve and the things you enjoy the most (and the least).
So friend, I’m here to tell ya: CHALLENGE YOURSELF! Time is ticking and opportunities don’t just show up at the door. You gotta hunt them down! And to be a good hunter you gotta practice. GO!
To see all the recipes from the photos above check out Edible Rooms on SF Girl By Bay
Say whaaaaa?! Oh yes. Yes mamacita. You are about to experience something, something to divine your scrunchy is gonna burst and your hair will go Olivia-Newton-John-Physical wild! That’s the effect this Peach Amaretti Crumble with Coconut Ice Cream is gonna have on you. Oh lucky for you, peaches are at the height of perfection right now, so go grab a bunch and meet me in the kitchen!
How To Make a Peach Amaretti Crumble With Coconut Ice Cream
Serves 5 (or 1 if you decide to eat it all).
- 4 firm peaches (not super ripe though)
- A handful of amaretti cookies (you can find them at most grocery stores, by the lady fingers)
- 1/3 cup of oats
- 2 tablespoons of all purpose flour
- 4 tablespoons of cold butter
- 2 tablespoons of sugar
- Coconut ice cream (for this recipe I used coconut bliss, which is a-ma-zing)
1: Preheat the oven at 400F
2: Wash peaches, cut in half, remove pit and cut in wedges. Place on a baking dish of sorts (or on individual moulds)
3: Place the cookies, oats, flour, and sugar in a food processor (or blender) and bam bam shawam crush that shiz until the cookies break down in small pieces (leave them somewhat chunky though).
4: Add butter to the cookie mix and pulse until the cold butter breaks down into small pea-sized pieces
5: Take the whole thing out of the food processor and place it on top of the peaches, pack it a bit with a spoon.
6: Bake for 20 minutes or until the topping is golden brown
Once it’s done, let it cool just a bit and serve it with a scoop of coconut ice cream. HOLY MOTHER OF AWESOME! That’s what you’ll scream once you take a bite.
Styling by The Artful Desperado.
Recipe adapted from bon appetit
Um. Do I really have to convince you to make this recipe? Thought so. The other day Whole Foods had a sale on figs and holy cow did I stock up, $5 for 2 baskets!? Yes please. Once they were in my house, I needed to use them in every single possible way, which included the classic combo of blue cheese on baguette and on salads. But this, this recipe by the coco pineapple family (that’s me and my peeps), is just a bit unreal; it’s definitely thicker than a regular flan, almost like cheese! The original recipe has vanilla and pecans, so I decided to jazz it up a bit with some creamy figs and a bit of bourbon.
Ok, I’m gonna zip it so we can jump to the kitchen to make this mouthwatering Bourbon Fig Flan. (say that 3 times, fast).
READ THE FULL RECIPE AFTER THE JUMP! Read more…