Purveyors of
fine chocolates and hand-roasters of specialty grade coffees from around the
world.
In this Issue:
Chocolate Cherries
Make Something w/ Chocolate
& Coffee
Frozen Mocha Hope everyone had
a safe and fun-filled Independence Day celebration. Congratulations
to Jared in Many of you in Of course we want
to continue recommending any of our ice cold frozen drinks to help keep you
cool this hot summer. Share on Facebook
Black
& Tan This month we are
featuring Black & Tan, one of our most requested coffees. Our blend of
Indonesian and South/Central American coffees is tasty enough all
by itself, then we take the time to roast a partial house roast and
a partial dark roast. A balanced combination of dark and light
roasts gives the tasty intensity of a dark roast and the complexity of
flavor found in our house roast. Try a bag today
and you'll be singing its praises too, Enjoy! $1 Off Black &
Tan Coffee Offer valid
until Friday, July 9 or while supplies last. Must present this coupon for
savings. Blend: A mixture of one or more varieties or
species of coffee beans. The beans may be blended before or after roasting. Balanced: A characteristic that indicates a
complexity of flavors and aromas although one quality does not stand out
above another.
Try something from They
make a terrific gift or a treat for you! The perfect balance of cherry and
red velvet chocolate - tart & sweet. Stop
by one of our locations and get your $1 Off Chocolate Offer valid
until Friday, July 16 or while supplies last. Must
present this coupon for savings. Make Something w/ Chocolate &
Coffee Triple Chocolate Espresso Bean Cookies Ingredients: 2
1/2 cups whole-wheat pastry flour 1
cup unsalted butter, room temperature (soft to the touch) 2
large eggs Preheat
your oven to 375 degrees. Assemble
dry ingredients: In a medium bowl whisk together the whole
wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set
aside. Assemble
the wet ingredients: In a big bowl or with an electric
mixer beat the butter until it is fluffy and lightens a bit in color. Now
beat in the sugar - it should have a thick frosting-like consistency. Mix in
the eggs one at a time, making sure the first egg gets incorporated before
adding the next. You will need to scrape down the sides of the bowl once or
twice as well. Add the vanilla and mix until it is incorporated. Add
the flour mixture to the wet ingredients: Add the
dry ingredients to the wet mix in about four waves. Stir a bit between each
addition until the flour is just incorporated. You could add all the flour at
once, but it tends to explode up and out of the mixing bowl and all over me
every time I do that. At this point you should have a moist, brown dough that
is uniform in color. Stir in the espresso beans and chocolate chips by hand
and mix only until they are evenly distributed throughout the dough. Place
the cookies in the oven: Bake at 375 degrees for about 10
minutes on the middle rack. You don't want to over bake these cookies at all
or they will really dry out. If anything, under bake them just a bit. When
they are done, pull them out to cool. Tip: If you
don't want to bake all the cookies at one once you can freeze some of the
dough for quick cookies later. Instead of placing the cookies in the oven put
the cookie dough balls into a freezer-quality plastic bag and toss them in
the freezer. You can bake straight from the freezer at a later date, up the
baking time by a couple minutes to compensate for the frozen dough. Big Batch: 2-3 dozen chunky, medium cookies. 1.
On what day was the Declaration of 2.
Who authored the Declaration of Answers: 1. July 2, it was then tweaked by Thomas Jefferson
and presented in the Congress on
2. Thomas Jefferson |
