Coffee, Gin AND Nearly 50 (Chapter 5)
Updated: May 6, 2019
Wow it's Friday already and another Bank holiday weekend.. Just a pity the weather is not going to be a repeat of the last Bank Holiday (Easter)
It's been such a busy week for the GISB team... Lots of roasting, packing, grinding, posting fresh hand roasted cofffee to customers & getting ready for this weekends events.
Hubby wants to wash the GISB Truck tonight when he returns from his day job, but sadly I think it may be raining - although that hasn't stopped him int he past. He has been out on the drive in the freezing cold & snow !! We had to purchase a new jet wash this week as our Karcher (15yrs Old) spring a major leak. We bought a Ryobi for a change and so far it is great.. so much quieter than the Karcher (perhaps that is because it was so old and probably bunged up with limescale, as the water in Norfolk is so hard !
It has been a great week here as we have been nominate for 2 awards - Best Newcomer !!
If you haven't already,we would appreciate your vote. It would mean so much to us as a new business.
Eat Norfolk Food & Drink Awards 2019 https://www.norfolkfada.co.uk/enter-online The EAT Norfolk Food and Drink Awards are open for entries fromWednesday 24 April - Sunday 9 June.
Muddy Stilettoes Awards 2019 https://norfolk.muddystilettos.co.uk/vote/newcomer Closing Date 8th May 2019
I am sure we are up against some stiff competition as there are so many wonderful new businesses out there.. But every vote counts and we would love it if you could take 5 minutes of your time and vote for us.
I am going to do some baking later for this weekend so people can have some tasters of my coffee recipes. I am thinking about doing some recipe cards for people to take away with them ? What do you think?
Todays recipe is Coffee Chocolate Brownie Cake
3 Tablespoons of very finely ground Give It Some Beans Coffee (Italian Roast Beans)
3 Tablespoons of Water
250g Dark Brown Sugar
150g Butter (Unsalted)
2 Large Eggs (Duck or Chicken)
350g Self Raising Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 x 100g bag of Chocolate Drops (Dark Chocolate)
50g Cocoa Powder
50g Chunky Dark Chocolate
Pre-heat oven to 175oC (350F / Gas Mark 3). Butter & line a 10inch diameter cake pan & line the bottom with greaseproof paper.
Combine Coffee Power with water in a heavy bottom pan, add butter and sugar. Stir over a low heat until all ingredients disolves and combined - stir occasionally. Pour into your mixing bowl and leave to cool to room temperature (You need to let it cool before adding eggs as they may curdle)
Once cooled enough add eggs and mix until combined.I use my K beater on my electric mixer.
Add flour, baking powder, salt, milk and cocoa powder slowly to mixture until all combined. Then stir in the chocolate drops. Pour mixture into your prepared cake pan. Sprinkle Chunky Chocolate Chunks over the top before putting in the oven/
Place in the oven (Middle Shelf) and bake for about 35minutes. Test by insterting a skewer in the centre and it comes out almost clean.
Remove from the oven when ready and put baking tin on a wire rack to cool. Run a small knife around the sides ofthe pan to loosen the brownie. Once cooled enough to handle turn out onto a plate and remove the greaseproof paper. Cut into wedges and serve with cream / ice cream /chocolate or caramel sauce.
48 days and counting !!