The other day, I decided to try I recipe that I'd had bookmarked for a while (I have lots of those), because I wanted something to eat with my espresso. And because I wanted to take some pictures with my new camera. And because I like to make espresso with my AWESOME stove top espresso machine. Which my sister re-gifted it to me on request. And because she wasn't even sure what it was until I told her. :) I love my sisters.
And let me tell you, it was good.
In fact, the perfect accompaniment to espresso. It was sweet and crumbly and awesome and sweet and awesome
Gotta love how the handle of my espresso machine has a little melty drip on the end. I guess that was from one of the times that forgot about my espresso until it burnt and got way too hot, because I don't think it was that way when I got it.
Lets talk about foam. I'm not really a fan of straight espresso. I like it with lots of foam/milk, or with ice cream. (Oh my goodness it's soooooo good with ice cream!!!!!) But this time I made some foam with my handy-dandy little foam maker that I got on amazon for cheap. Cinnamon-vanilla foam. Mmmmm! All you need to do is to pour some milk into a cup, add some cinnamon, add some vanilla syrup (or just vanilla and maybe some sugar or honey, if you don't have vanilla syrup), and then foam away!!!
I didn't even microwave my foam, because my espresso was really hot and I didn't want to burn my tongue. Plus, I really like the combination of hot and cold (see espresso+ice cream). Plus it would have overflowed.
I like to use skim milk when I make foam, because it foams up super well. It works with any kind though, I think. Actually, I probably wouldn't always have my foam overflowing in the microwave if I didn't use skim milk. Or maybe I would. I should probably just use a bigger cup.
I halved the recipe, and split it between me, my little sister, and my mom. I know, I know... Those are big servings. Plus it wasn't even split evenly between the three of us. But it was so yummy! And I hadn't eaten lunch. So.... Yeah.
I should have ironed my tablecloth.
So, yesterday I slept in, then went and helped a friend watch her grandchildren (who are adorable!!), then cleaned the kitchen, then went to work. That is- my first day at my new job... at a frozen custard shop.
Best workplace ever. If you have a frozen custard shop near you, like a Ritter's Frozen Custard, you should definitely go there. For supper. Or, if you're responsible, after supper.
Oh, also yesterday, it was my mom's birthday, and my sister got back from 6 months overseas, and I got home from work and made my mom a mocha cheesecake which we will eat tonight at the welcome home happy birthday taco dinner at my sister's house. Maybe I'll post about it, if I get the chance to take pictures of it without my family making fun of me. :)
Here's the recipe, adapted from here.
Vanilla Bean ShortbreadPrintable Recipe Card
3/4 c all-purpose flour
1/4 c whole wheat flour
1/8 c cornstarch
1/8 t salt
1/4 c butter, softened
1/4 c canola oil
1/4 c sugar
1/2 vanilla bean, split lengthwise
1) Preheat oven to 350. Line an 8x4-inch loaf pan with foil; coat it with cooking spray.
2) Combine flours, cornstarch, and salt in a medium-size bowl; whisk to combine.
3) Beat butter with a mixer until light and fluffy. Add oil and beat again until well blended. Gradually add sugar, beating well. Add seeds, scraped from the vanilla bean. Add flour mixture, beating just until blended.
4) Dump into prepared pan and press to an even thickness.
5) Bake for 30 minutes or until edges are lightly browned.
6) Cool until handle-able; devour, preferably alongside espresso.
Yields 8 servings.
By the way, I'm pretty sure that every time I mentioned a sister in this post, I was talking about a different one. Because I have lots of them. And I like them.
Happy awesome Friday!