#like 90% cacao bittersweet

[edupunkn00b]

One Last Time Around

Photo CC 4.0

Written for the @extremetimedchallengeexchange. Prompt: Platonic Sides in a human AU. Found family, dystopia, happy moments in a not-so-happy situation a plus. No fluff, no crack, no romance.

WC: 2414 - Rated: T - CW: Major Character Death implied off-screen, dystopia & post-apocalyptic -

“Is that a bicycle?”

Patton’s sudden question pulled the group from their thoughts and they stopped their trek through the underbrush. Six pairs of eyes followed the boy’s excited pointing. Remus was closest and gave his shoulder a little squeeze. “Not quite, buddy,” he grinned. His cheeks ached at the movement and his voice was scratchy. How long had they been walking? “That’s an old ferris wheel.”

“Really?” Patton wiggled, jostling his hoodie and momentarily hiding the bright yellow warning light on the fever chip at the back of his neck. He turned to look back at Logan. “Like the one Fern rode at the county fair?”

Ever the teacher, Logan crouched down and smiled at the boy like he was a star pupil. “Yes, Pat. Precisely.” Fingers twitching on his shoulder straps, Remus just knew it took everything Logan had to not whip the book out of his pack right there.

The remnants of that morning’s rain still dripping from the trees was a powerful deterrent.

“Can we get closer?” he asked, eyes now trained on Virge.

He already had his tracker out. He frowned, pulling his hood lower and shielding the screen from glare as he peered down at the splashes of color. “There’s no-one around,” he said after tapping at the screen. “Some warm spots… way too small for people. Racoons, probably.” Virge looked up at Janus’ sharp inhale and shook his head, both sets of eyes snagging on Patton’s bandaged hand. “Triple checked. None of ‘em have fevers.”

When Virge’s scanner pinged, they’d dropped to the ground, hoods pulled down and masks up. Virge was the only one who’d moved, pulling out the scanner and muting the quiet alert, intent on the screen. He made a cutting motion with his hand and they stayed down, barely breathing. Waiting.

It had taken more than an hour for a sick baby’s wails to announce the family’s proximity. They’d stayed under cover as the family passed less than a hundred yards from their hiding spot.

Not everyone waited before shooting like Lucas and Janus did.

Thank fuck for the old weather beacons still in orbit. The damn things would outlast them all. And with nobody left in mission control, there was no-one to turn off Virge’s credentials—genuine or borrowed—and stop him from drinking up all the data those satellites still rained down with every pass.

Returning Janus’ curt nod, Virge shrugged and powered down the device before stowing it away in his pocket. “It’s clean. That infected family we saw yesterday didn’t come from here.”

Hope dancing in his eyes as he grinned at each of them in turn, Patton bounced on his toes. “So we can?”

Lucas’ thumb brushed over the safety on his M70 and looked to Janus.

Binoculars raised, Janus peered between the trees. “There’s a parking lot…” The team held their collective breathe. At best, a full parking lot meant the fair would be full of the dead. At worst…

“Deserted,” he said at last. “It looks like they hadn’t quite finished setting up. There’s stuff on pallets in the back lot. Maybe something useful, even.” After one more look, he lowered the binoculars, a glint in his eyes. “It’s safer than the City,” he said, seeking Ro’s gaze.

Ro was staring at the back of Patton’s neck and when he looked up, his eyes were wet. “Yeah,” he said, and cleared his throat, a smile plastered over his face. “Books are great,” he added with a bow to Logan. “But you should see it for yourself.”

~

The sun hadn’t yet breached the highest trees by the time they reached the edge of the fairgrounds. What was left of them, at least. Scraggly ragweed had grown up through the cracks in the asphalt, most of it not even taller than Patton. He was cautious before touching any, inspecting the flowers first to be sure it wasn’t hogweed.

His cries had been what had made them find him. It was early days, back when they thought the only ones left were the immune. Back before the mutations hit. There’d still been birdsong back then.

He and Ro had been the ones to find the little boy. Hands and mouth raw from trying to eat the flowers, he’d sat crying in the middle of a patch of the towering weeds. Older than he looked even back then, the “throwaway” monitoring chip they stuck on infants hung loose on his forehead. All the hospitals must have gone to shit before his parents could get him in to have it properly removed after his first birthday.

Patton had sat there, just fucking bawling. Alone. But instead of recoiling from them, tall scruffy strangers, the little boy had reached for them, that now familiar hope in his big teary eyes.

Remus had kept just enough sense to check the back of the kid’s neck for a fever chip. Its bright green glow bounced off the faded note duct-taped to his dirty sweater.

His name is Patton. Please take care of him when I’m gone. Bless you. - Lynne

“Wow…” Patton stood beneath the ferris wheel, staring at the sunlight glinting of the top car. The wheel was huge, a good three or four hundred feet up in the air. It had been made of solid durasteel, too. Not a speck of rust anywhere on it and the rotors, sealed to keep out dust and shit had done a good job of keeping out the weeds.

Remus whistled. This county had had serious money. Back when magic numbers in a digital bank statement meant anything, anyway.

“We clear,” Virge reported, coming back from checking the perimeter with Lucas. “There’s no-one for miles.”

“And there’s a generator,” Lucas said, coming back from checking the perimeter. “Solar,” he added, unable or unwilling to suppress a grin. “Betcha last watch Lo and Virge can get it working.”

“That’s a loser’s bet,” Remus laughed, pointing to the tool belt already clipped to Virge’s belt. “You’ve already had a crack at it, haven’t you?”

“I will admit,” Logan murmured. “It would be gratifying to charge my tablet.”

Patton’s bright eyes followed the conversation, stitching together what else they might get to work with a little juice.

“Go for it. Ro, you take Pat around to explore.” Patton grinned and grabbed Ro’s hand and took off down the row of carnival games before he could say another word.

“I’ll go with them,” Lucas said before catching up.

“Okay, while you two see if you can get those generators going,” he nodded to Logan and Virge, “Me and Jay’ll see supplies there might be. Meet back in one hour.”

“Or sooner,” Logan said, eyes following Patton down the row of games.

“Or sooner,” he agreed. “Electric lights would be a good signal you did it.”

Janus waited until they’d disappeared on the other side of the trailers before finally voicing what they’d all seen that morning. “How long?”

Remus let his eyes close and swallowed back the growing lump in his throat before taking a deep breath. He let it out slowly, then opened them, heading toward the stacks of pallets wrapped in frayed plasti wrap. “Depends on the variant,” he said as they walked. “The kid dodged whatever got his mother, and he’s still below one-oh-two, but everyone I saw had been bad enough for the ER, it’s not necessarily—”

“How long, Dr. Prince?” Janus asked again.

Stopping, Remus sighed. “If he goes red…” He shook his head. “A day? Two?”

Janus’ jaw twitched, but he nodded. “Understood.”

~

The first two pallets turned out to hold nothing but folding chairs and more fencing. On the third, though, he and Jay hit the jackpot.

“Thank fuck for sodium benzoate!” Remus muttered, turning over a sealed package of ‘beef’ jerky.

Janus chuckled, shoving handfuls of powdered milk packets for some fancy ass ice cream maker into an empty duffle bag. Powdered Gatorade went next. “Wasn’t that stuff supposed to be bad for you, Doc?”

“Starvation’s worse,” he said, grabbing all four cases before tugging Janus’ sleeve. “Hey, look at the bottom layer.”

They stared together case after case of bottled water. “Plastic’s bad for a lotta stuff. It’s good for us right now, though.”

Before Janus could answer, warped music doppled out of a nearby speaker, quickly balancing out into a jaunty melody. They looked back at the fair. A merry-go-round had started up and LEDs in a rainbow of colors twinkled from every structure.

“Holy fuck, they did it!” Remus muttered, shaking his head. “C’mon, we’ll let the others load up, too, But first…” 

They both stilled when the faint sound of Patton’s excited cheers carried over the music. “But first him.”

“Yeah.”

~

They managed to get Patton to slow down long enough to have some Gatorade and a few bites of food before he was back on his feet, pulling Lucas and Janus toward the carnival games. “I’m not hungry,” he said, smiling up at them. “Please? I saw a game with big rifles just like yours! Let’s try it!”

Lucas ruffled his hair and nodded. “Alright,” he said. “Those games are rigged but I’ll teach you how to aim around it.”

When they returned about an hour later, Patton walked a little slower and he didn’t fight Remus’ suggestion to take a break before leading Ro off to a Test Your Strength game. The others sat quietly and listened to his peals of laughter each time Ro’s hits sent the little ball up to the top.

The mirror maze was next, and Logan and Virge pointed out all the little tricks for finding his way through. The trio emerged, victorious, with Logan and Virge swinging Patton back and forth like they’d done back when he was tiny.

“Will you ride the Ferris Wheel with me?” he asked, holding out a hand to Remus.

“You two are the logical pairing,” Logan said, quieter than he usually was in Teacher mode.

Patton nodded, turning and pointing at the cars. “Logan explained how it has to stay balanced. We’re just right to be in the same car.” 

“Each of you will need to join them in alternating cars,” Logan said when they’d reached the loading area. “Ah, I will man the controls, if you don’t mind.”

“It’s okay to be scared of heights,” Patton said, reaching over to squeeze his hand.

Logan’s eyes widened before he smiled and cupped Patton’s cheek. “You notice everything, don’t you?”

With an answering giggle, he patted the back of his hand and nodded.

“Well, that means me and Jay in one car, right?” Virge said, looking around the group.

“Yes,” Logan nodded. “And Lucas and Roman will balance it all out.”

“Which color car do you want to ride in?” Remus asked, giving Patton’s hand a little squeeze.  

“The blue one!” he said, pointing. 

“Blue it is,” Logan replied and worked the controls. He opened the door to the first car to stop, nodding to Virge and Janus. 

They ruffled Patton’s hair as passed. “See you in a bit, Kid,” Virge murmured and climbed in.

Logan let a few empty cars slowly trail past before loading in Ro and Lucas. Lucas rubbed his head and Ro bent to hug him. “I’ve never been on a Ferris Wheel, either, you know.”

“Really?” Patton asked, eyes big.

“Really,” Ro whispered. His adam’s apple bobbed, but he kept his smile.

With a little laugh, Patton shooed him into a car.

Finally, the blue car stopped and Logan opened the door. “All aboard,” he said. “Tell me about everything you see up there.”

“I will!” Patton grinned and clambered inside.

Logan’s hand tightened on the handle and Remus’ boots stuttered on the platform. Blood roared in his ears and he swallowed hard, lips curled up into his best smile.

Half-obscured by the back of his hoodie, Patton’s fever chip glowed red.

“All aboard,” Logan said again, quieter.

Remus cleared his throat and pushed on a smile. “Hey, make room for me,” he laughed into the mostly empty car.

Giggling at his joke, Patton scooted a bit over on the bench. His choice had been lucky. Most of the cars had benches on either side, requiring two riders to sit face-to face. The blue car held a single swiveling bench so the riders could sit side-by-side.

As their car began the lift, a little laugh spilled from his lips. “I can see the river from here!” he said. “Oh! And look at all those flowers on the other side!”

They took in the sights, the music fading as they got closer to the wheel’s zenith. Patton pointed out every detail, smile bright, even as his voice faded and he shook his head. 

“Hey, Buddy, you okay?” Remus squeezed his hand. It was so hot.

“I’m okay,” he said, still grinning though he shivered. Remus pulled a blanket from his pack and wrapped it around Patton’s shoulders.

“Better?” Remus asked.

“Better. But you feel cold,” he said, touching Remus’ hand. “You sure you don’t need it?”

“I’m good, Buddy,” Remus said, passing Patton a canteen. “Drink a little, yeah?”

Dutifully, Patton sipped at the water, then handed it back when the wheel began to descend. “Everything’s so pretty up here!” he said before waving to Roman and Lucas when their car slipped into view. 

Slowly they came back down, but before Logan opened their car, Patton asked, loud enough for all to hear. “Can we go again?”

“Try and stop me!” Lucas called back. Ro and Virge gave thumbs up and Janus said something too quiet to hear. His smile was all the answer Patton needed.  

“The wheel is in good condition,” Logan responded, looking to Remus for his answer. "It is more than adequate for several more rounds."

“As many times as you want, Buddy,” he said, wrapping his arm around him. The boy curled into the hold, clapping his hands twice before letting them fall to his lap.

“Thank you, Logan!” Patton called back through the open windows as the wheel began to move again. Feet swaying with the movement of the car, he grinned and held Remus hand, sliding close again. “Thank you, Virge!” he called. “Thank you Jay and Lucas and Roman!” Finally, he turned his sweet little face up to Remus. Patton leaned heavily against shoulder, cheeks bright red with fever. “Thank you so much, Re. This is the best day ever!”

[wildelydawn]

💖 What is your primary writing goal for this year? 🥕 What's one area of your writing that you think needs the most amount of improvement? 🦖 Are there any fandoms you wrote for in the past that you'd like to return to? 🦷 Is there a chapter, scene, or WIP you're dreading to write (but is necessary to your plot)? Share a snippet or tell us about it!

💖 What is your primary writing goal for this year?

Hmm. The only real goal I have is to continue my “write 10 words in my journal a day” goal. I do hope to start writing about something other than KinnPorsche… but also, I’d be okay with writing for KP for another year or four.

🥕 What's one area of your writing that you think needs the most amount of improvement? I need to stop being so repetitive. I thinks that’s also why I prefer short fics: less of a chance of me doing that.

🦖 Are there any fandoms you wrote for in the past that you'd like to return to? I don’t think I can ever return back to Supernatural. I mean. I’d like to. But it was pretty harrowing at times. I think I have thicker skin now, so maybe?

🦷 Is there a chapter, scene, or WIP you're dreading to write (but is necessary to your plot)? Share a snippet or tell us about it!

I am dreading introducing more of the illegal chocolate trade/unfair labor practices in the cacao business for Bittersweet Chocolate, 90%. It’s kind of a sad topic but it’s necessary for the story. It was supposed to be introduced chapters ago, but I keep pushing it off. So. I must brace myself. 😭

thank u for playing sorry for any mistakes, I’m writing this on my phone. 🖤

[ubyr-babaj]

Ok, I need to ground, so have some chocolate bars you can find in my town:

Russia – idk, apparently this one was bought by Nestle in the 90s which is when everything went to shit. It has this weird cognac flavoring which is really gross. Like I know you’re trying to go for gramma Vera soviet chocolates vibe but sometimes a person just doesn’t want their brownies to smell of cognac.

Red October – bad. Just bad. Tastes like chocolate-flavored plasticine. This is something I think $1 Halloween candy must taste like?

Alyonka – really sweet. Mostly they make milk chocolate and tbh it’s kinda meh, but goes on sale pretty often. Also now they have some bars with knock-off M&Ms added to the mix.

Alpen Gold – nothing to write home about but they don’t have cognac flavoring (thank God). They keep making their bars smaller though, first it was 90 g per bar, now I’ve seen some around 80 g. Which is inconvenient tm. Goes on sale pretty often, which is a plus.

Babayevskiy – fancy bittersweet boi. Usually sold in fuck-off big 200 g bars, pretty pricey too. Tastes ok, more often than not has some cognac vibes too but it’s pretty mild. Also if you're an autistic child you can have fun trying to gnaw the little fancy house on each square out of its chocolate prison.

Lindt – I just don’t get this one. It tastes pretty much like Alpen Gold, but with some fancier flavorings like peppermint or salted caramel, costs like my kidney. Idk what’s the point of this one.

Barry Callebaut – pre-chopped? That’s the only thing I can say? Pretty expensive and tastes kinda bland. Also they have some funky white chocolate flavors but I don’t know shit about those and it's better to ask Sus.

Kommunarka – good stuff. A Belarus brand, makes some really good milk chocolate that tastes a bit like Nutella. Also they have an 85% cacao bar which is something just for me and that one alter who likes his chocolate to be pretty much charcoal. Costs pretty much like Alpen Gold and Russia, but sells out pretty quickly.

[hicanha]

🌷☘️ TOP 100 QUÁN CAFE ĐẸP NHẤT ĐÀ LẠT ☘️🌷 1. Café F Cánh Đồng Hoa – đèo Mimosa 2. Still Café - 59 Nguyễn Trãi 3. Gâu Garden - 2/2 Trần Quang Diệu 4. Vườn Yên - 3C Hoàng Hoa Thám 5. F Coffee Đà Lạt - 280/10A, Phan Đình Phùng 6. Tiệm Café Túi Mơ To – Hẻm 31 Sào Nam 7. BIG Mouse - The Aimer house - số 59 Trần Lê 8. Đợi một người – Đèo Prenn 9. Lululola – đường ¾, đồi Cà Ri Dê 10. Tiệm cà-phê cô Bông – 238 Yersin 11. A place like no other Dalat café - Hoàng Hoa Thám 12. Khu vườn mùa hè - Số 27 Hẻm 1, Đặng Thái Thân 13. Mây Lang Thang – 7B hẻm Hoàng Hoa Thám 14. Route’ 66 Café – 66 Thi Sách 15. The Sparrow Coffee Shop – 56 Phạm Ngọc Thạch 16. Le J’ Café – 51A, Yersin 17. Là Việt Café – 200 Nguyễn Công Trứ 18. Boho Corner - Hẻm 14, Đường ¾ 19. Rubik Light Café - 125 QL20, tổ Lâm Văn Thạnh 20. YAHE - tổ Lâm Văn Thạnh 21. Ba Quả Đồi – khu Dã Chiến 22. Tiệm café tháng 3 – 4 Đống Đa 23. The Married Beans - 6 Nguyễn Văn Trỗi - 44 Hùng Vương 24. Kong – khu Dã Chiến 25. An café – 63Bis Đường 3/2 26. Tiệm cà phê Cheo veooo - 116 Hùng Vương, Dã Chiến 27. Quán của thời thanh xuân – 9 Triệu Việt Vương 28. The Choco - 19, Trương Công Định - Ga Đà Lạt 29. Mê Linh Café – Tỉnh Lộ 725 30. Miền Du Lam - 37 Đống Đa 31. Kokoro Café - KDL Lá Phong, 45 Đặng Thái Thân 32. Tròn Quán – 79/8 Bùi Thị Xuân 33. BitterSweet Cafe - 05 Nguyễn Văn Trỗi 34. CHUYỆN CAFE - Hẻm nhà thờ Tùng Lâm 35. Tùng café – 6 Hòa Bình 36. Yên Cafe - 264 Hai bà trưng 37. Drunkard – 60 Trần Phú 38. AN MIÊN CAFE - 180 Bùi Thị Xuân 39. Bicycle up – 82 Trương Công Định 40. Le Chalet Dalat & Bistro – 6 Huỳnh Thúc Kháng 41. Đà Lạt View - 49 Khe Sanh 42. The 1985 Tea House - Hẻm 38 Khe Sanh 43. The Seen House - Vườn Thương, Hồ Tuyền Lâm 44. Deer in the forest – 69 Lữ Gia 45. Tiệm Táo Đỏ, 12B Triệu Việt Vương 46. Chị Chị Em Em - 13 Hoàng Hoa Thám 47. SOL Cafe - 47 Thánh Tâm 48. Ông Bà Ba Garden – 59A Nam Hồ 49. Windmill café - 07 Đường 3/2 - 133 Phan Đình Phùng - 1 Lê Đại Hành 50. Blue Coffee & Tea - 21 Nguyễn Chí Thanh 51. Woodstock - Bùi Thị Xuân 52. Cacao Ken - Hùng Vương 53. CACAO ƠI – 04, Phan Bội Châu 54. Triệu Đóa Hồng - Thi Sách 55. Thong Dalat Space - 90 Bùi Thị Xuân 56. Doha Cof https://www.instagram.com/p/CE7BZSHJUdw/?igshid=yn7h2snpuabn

[wineanddinosaur]

From Campari to Kahlúa, New Uses for Old Liqueurs

Building a decent selection of base spirits lays a solid foundation for any home bar. But it’s the careful addition of modifiers and liqueurs that unlocks your bar’s true potential. It’s impossible to mix a Negroni, for example, without sweet vermouth and the Italian bitter liqueur Campari. And good luck shaking up an Espresso Martini without a coffee-based liqueur such as Kahlúa.

While liqueurs like Campari and Kahlúa may seem linked to specific cocktails, don’t write them off as one-trick ponies. Neither should you reach for Aperol only during aperitivo hour or open the orange liqueur when it’s time to mix Margs. With a little insider knowledge, there’s a world of opportunities to explore, from forgotten gems to lesser-known “modern classics.”

To find out how to get more miles out of the liqueurs on your bar cart, we tapped a small pool of bartenders with a wealth of experience.

Among them was Brian Miller, a self-styled “tropicalogist” whose resume is littered with New York cocktail institutions such as Pouring Ribbons, Pegu Club, and Death & Co. Also weighing in with sage advice from the Empire State was Lucinda Sterling, who came up at Milk & Honey under the late Sasha Petraske, and now works as a bartender and co-owner of Middle Branch and Seaborne. Completing the trio was Los Angeles-based Tyson Buhler, national beverage director at Death & Co.

Aperol

Likely the liqueur that’s most famously handcuffed to one specific drink, the Aperol Spritz, it is a perfect example of a criminally underutilized bottle. Instead of adding Prosecco and soda, try it in the Mexican-inspired Oaxaca Soul. An original creation from Phillip Childers of Sterling’s Middle Branch, this shaken cocktail combines 1 ½ ounces tequila, ½ ounce Aperol, ½ ounce agave syrup, and ¾ ounce lemon juice. Strain over ice and garnish with an orange slice and mezcal float.

For a better-known modern classic, Sterling suggests the Intro to Aperol, created by Audrey Saunders at New York’s Pegu Club. Bittersweet, with a citrus twang, this summery shaken cocktail blends 2 ounces of Aperol with 1 ounce gin, ¾ ounce of lemon juice, and a dash of Angostura bitters. Alternatively, there’s the Paper Plane, a Sam Ross creation from his time at Milk & Honey. Requiring an added, esoteric Italian ingredient, this well-balanced, equal-parts cocktail shakes ¾ ounce each Aperol, bourbon, lemon juice, and Amaro Nonino. (It’s worth picking up a bottle of Amaro Nonino for this drink alone.)

Baileys

Newly minted home bartenders might turn their noses up at Baileys, but two of our bartenders revealed a soft spot for the velvet- smooth liqueur. Miller enjoys a splash in hot coffee in lieu of cream and says, “I’ve never had a bad Baileys before. The shelf life is probably the same as a Twinkie.” For those who feel the urge to pull out the shaker, all roads lead to the Mudslide. The grownup milkshake sees 1 ounce each of vodka, coffee liqueur (more on this soon), and Baileys, shaken with 1½ ounces heavy cream.

Another (in)famous preparation is the Blow Job shot, a regrettably named ‘90s creation that floats ⅕ ounce of the Irish cream on top of a ½ ounce shot of Amaretto. A healthy topping of whipped cream is added as garnish for good measure. The Baby Guinness, a more enjoyable preparation, ditches the cream and switches in coffee liqueur for the Amaretto. It’s a picture-perfect pairing alongside a pint of the real thing. And before we leave the Emerald Isle, Sterling offers one last Baileys tip: Mix equal parts with Irish whiskey and lots of ice. “You definitely want to water it down and make it last that little longer,” she says.

Campari

Once you’ve conquered the Negroni, Buhler says the drink’s “siblings” are the next logical step for exploring Campari cocktails. A few simple tweaks to the equal parts gin, Campari, and sweet vermouth recipe offer a range of options.

Remove the gin to enjoy a bittersweet Milano-Torino. Add a splash of soda to that drink and it becomes the Americano. “As long as you’ve got a couple bottles of vermouth in the fridge, the Boulevardier and Old Pal are also really easy spins,” Buhler says. The former subs in bourbon for Negroni’s gin, while the latter replaces it with rye and switches out the sweet vermouth for dry.

For a departure from Negroni’s well-worn flavor profile, Buhler recommends more recent creations. “There’s a really great drink that came out of Milk & Honey years ago from Mickey McIlroy called the Rome With a View,” he says. A citrusy riff on the Americano, this cocktail shakes 1 ounce each Campari, dry vermouth, and fresh lime juice, with ¾ ounce simple syrup. Finish with a splash of soda water and an orange wheel.

“There’s another one that I love from the ‘90s called the Jasmine,” Buhler says. Created by Paul Harrington at the Townhouse Bar & Grill in Emeryville, Calif., this drink could be mistaken for a Cosmopolitan with its powdery pink appearance. Instead, it’s a more nuanced riff on the bracing Gin Sour, with ¼ ounce each Cointreau and Campari replacing simple syrup and adding complexity.

Cointreau

Where there’s an open bottle of Cointreau, there’s likely a recently finished Margarita nearby. But the orange liqueur is an incredibly adaptable ingredient, capable of delivering more than refreshing Margs. “The Margarita is just an extension of a Sidecar, which I think most people have heard of but probably don’t make very much at home,” Buhler says. Where the Sidecar’s Cognac replaces Margarita’s tequila, opting for gin as the base spirit yields a White Lady, which can be shaken with or without an egg white. For a more obscure classic, Buhler puts forward the Lucien Gaudin. A stirred, spirit-forward cocktail, this drink combines 2 parts gin with 1 part each Campari, Cointreau, and dry vermouth.

Coffee Liqueur (such as Kahlúa)

Coffee liqueur is an essential ingredient in the Espresso Martini, a drink famously concocted for an unnamed supermodel looking for something to “wake her up and f*ck her up.” Other uses for the liqueur are similarly crude. Best known among them is the White Russian, which shot to fame following its supporting role in the Big Lebowski. For the lighter Black Russian alternative, simply stir 2 parts vodka with 1 part Kahlúa. And don’t be afraid to switch up the base spirit or play with proportions, Miller says: “Try equal parts rum and Kahlúa, with a cream float on top.” Alternatively, experiment with Kahlúa as a cocktail modifier. “Campari and coffee are neighbors,” he says. “So add a teaspoon or half a teaspoon to your Negroni. A little bit goes a long way.”

Lillet Blanc

A summertime staple, aromatized wine Lillet Blanc begs for little more than ice, fruit, and an optional topping of soda to be enjoyed. But it also finds a home in some great classic cocktails. There’s the Corpse Reviver #2 and its lesser known sibling, the 20th Century Cocktail, which subs in crème de cacao for orange liqueur and omits the absinthe rinse.

More debatable in reputation is James Bond’s Vesper Martini, which attempts to settle the gin-versus-vodka debate once and for all by including them both. While the merits of this drink remain a point of contention, Buhler says you’re on the right path if you’re including Lillet Blanc in Martini variations. “It rounds out the edges a little and helps make the boozy, dry cocktail a little bit more approachable,” he says.

For a more refreshing, batchable drink, a healthy pour of Lillet Blanc is the perfect way to jazz up a White Sangria, Sterling says.

St-Germain

There’s much to love about this approachable floral liqueur. “When I was at Death & Co., we used to call it bartenders’ ketchup,” says Miller. “You can put it in almost anything and it tastes great.”

While it most famously appears with Champagne and club soda in the Elderflower Spritz (also known as the St-Germain cocktail), the floral “condiment” has worked its way into a number of innovative Death & Co. creations over the years.

An Old Fashioned reboot, Phil Ward’s Elder Fashioned stirs 2 ounces Plymouth gin with ½ ounce St-Germain and a dash of orange bitters. Miller’s original creations from his time at the bar include the Carré Reprise, a reimagining of the Vieux Carré that replaces Benedictine with ½ ounce of the elderflower liqueur. His Little Sparrow follows a similar spirit-forward formula, but riffs on the relationship between apples and elderflowers. Calvados provides the base spirit while a dash of 100-proof Laird’s apple brandy ups the ABV.

For simpler solutions, Miller suggests using St-Germain as a sweetener. For recipes that usually call for 1 ounce of simple syrup, replace half with ½ ounce of St-Germain. Whether it’s a Daiquiri or Gin Collins, the elderflower liqueur works as a “floral enhancer” he says.

The article From Campari to Kahlúa, New Uses for Old Liqueurs appeared first on VinePair.

source https://vinepair.com/articles/how-use-campari-kahlua-liqueurs/

[johnboothus]

From Campari to Kahlúa New Uses for Old Liqueurs

Building a decent selection of base spirits lays a solid foundation for any home bar. But it’s the careful addition of modifiers and liqueurs that unlocks your bar’s true potential. It’s impossible to mix a Negroni, for example, without sweet vermouth and the Italian bitter liqueur Campari. And good luck shaking up an Espresso Martini without a coffee-based liqueur such as Kahlúa.

While liqueurs like Campari and Kahlúa may seem linked to specific cocktails, don’t write them off as one-trick ponies. Neither should you reach for Aperol only during aperitivo hour or open the orange liqueur when it’s time to mix Margs. With a little insider knowledge, there’s a world of opportunities to explore, from forgotten gems to lesser-known “modern classics.”

To find out how to get more miles out of the liqueurs on your bar cart, we tapped a small pool of bartenders with a wealth of experience.

Among them was Brian Miller, a self-styled “tropicalogist” whose resume is littered with New York cocktail institutions such as Pouring Ribbons, Pegu Club, and Death & Co. Also weighing in with sage advice from the Empire State was Lucinda Sterling, who came up at Milk & Honey under the late Sasha Petraske, and now works as a bartender and co-owner of Middle Branch and Seaborne. Completing the trio was Los Angeles-based Tyson Buhler, national beverage director at Death & Co.

Aperol

Likely the liqueur that’s most famously handcuffed to one specific drink, the Aperol Spritz, it is a perfect example of a criminally underutilized bottle. Instead of adding Prosecco and soda, try it in the Mexican-inspired Oaxaca Soul. An original creation from Phillip Childers of Sterling’s Middle Branch, this shaken cocktail combines 1 ½ ounces tequila, ½ ounce Aperol, ½ ounce agave syrup, and ¾ ounce lemon juice. Strain over ice and garnish with an orange slice and mezcal float.

For a better-known modern classic, Sterling suggests the Intro to Aperol, created by Audrey Saunders at New York’s Pegu Club. Bittersweet, with a citrus twang, this summery shaken cocktail blends 2 ounces of Aperol with 1 ounce gin, ¾ ounce of lemon juice, and a dash of Angostura bitters. Alternatively, there’s the Paper Plane, a Sam Ross creation from his time at Milk & Honey. Requiring an added, esoteric Italian ingredient, this well-balanced, equal-parts cocktail shakes ¾ ounce each Aperol, bourbon, lemon juice, and Amaro Nonino. (It’s worth picking up a bottle of Amaro Nonino for this drink alone.)

Baileys

Newly minted home bartenders might turn their noses up at Baileys, but two of our bartenders revealed a soft spot for the velvet- smooth liqueur. Miller enjoys a splash in hot coffee in lieu of cream and says, “I’ve never had a bad Baileys before. The shelf life is probably the same as a Twinkie.” For those who feel the urge to pull out the shaker, all roads lead to the Mudslide. The grownup milkshake sees 1 ounce each of vodka, coffee liqueur (more on this soon), and Baileys, shaken with 1½ ounces heavy cream.

Another (in)famous preparation is the Blow Job shot, a regrettably named ‘90s creation that floats ⅕ ounce of the Irish cream on top of a ½ ounce shot of Amaretto. A healthy topping of whipped cream is added as garnish for good measure. The Baby Guinness, a more enjoyable preparation, ditches the cream and switches in coffee liqueur for the Amaretto. It’s a picture-perfect pairing alongside a pint of the real thing. And before we leave the Emerald Isle, Sterling offers one last Baileys tip: Mix equal parts with Irish whiskey and lots of ice. “You definitely want to water it down and make it last that little longer,” she says.

Campari

Once you’ve conquered the Negroni, Buhler says the drink’s “siblings” are the next logical step for exploring Campari cocktails. A few simple tweaks to the equal parts gin, Campari, and sweet vermouth recipe offer a range of options.

Remove the gin to enjoy a bittersweet Milano-Torino. Add a splash of soda to that drink and it becomes the Americano. “As long as you’ve got a couple bottles of vermouth in the fridge, the Boulevardier and Old Pal are also really easy spins,” Buhler says. The former subs in bourbon for Negroni’s gin, while the latter replaces it with rye and switches out the sweet vermouth for dry.

For a departure from Negroni’s well-worn flavor profile, Buhler recommends more recent creations. “There’s a really great drink that came out of Milk & Honey years ago from Mickey McIlroy called the Rome With a View,” he says. A citrusy riff on the Americano, this cocktail shakes 1 ounce each Campari, dry vermouth, and fresh lime juice, with ¾ ounce simple syrup. Finish with a splash of soda water and an orange wheel.

“There’s another one that I love from the ‘90s called the Jasmine,” Buhler says. Created by Paul Harrington at the Townhouse Bar & Grill in Emeryville, Calif., this drink could be mistaken for a Cosmopolitan with its powdery pink appearance. Instead, it’s a more nuanced riff on the bracing Gin Sour, with ¼ ounce each Cointreau and Campari replacing simple syrup and adding complexity.

Cointreau

Where there’s an open bottle of Cointreau, there’s likely a recently finished Margarita nearby. But the orange liqueur is an incredibly adaptable ingredient, capable of delivering more than refreshing Margs. “The Margarita is just an extension of a Sidecar, which I think most people have heard of but probably don’t make very much at home,” Buhler says. Where the Sidecar’s Cognac replaces Margarita’s tequila, opting for gin as the base spirit yields a White Lady, which can be shaken with or without an egg white. For a more obscure classic, Buhler puts forward the Lucien Gaudin. A stirred, spirit-forward cocktail, this drink combines 2 parts gin with 1 part each Campari, Cointreau, and dry vermouth.

Coffee Liqueur (such as Kahlúa)

Coffee liqueur is an essential ingredient in the Espresso Martini, a drink famously concocted for an unnamed supermodel looking for something to “wake her up and f*ck her up.” Other uses for the liqueur are similarly crude. Best known among them is the White Russian, which shot to fame following its supporting role in the Big Lebowski. For the lighter Black Russian alternative, simply stir 2 parts vodka with 1 part Kahlúa. And don’t be afraid to switch up the base spirit or play with proportions, Miller says: “Try equal parts rum and Kahlúa, with a cream float on top.” Alternatively, experiment with Kahlúa as a cocktail modifier. “Campari and coffee are neighbors,” he says. “So add a teaspoon or half a teaspoon to your Negroni. A little bit goes a long way.”

Lillet Blanc

A summertime staple, aromatized wine Lillet Blanc begs for little more than ice, fruit, and an optional topping of soda to be enjoyed. But it also finds a home in some great classic cocktails. There’s the Corpse Reviver #2 and its lesser known sibling, the 20th Century Cocktail, which subs in crème de cacao for orange liqueur and omits the absinthe rinse.

More debatable in reputation is James Bond’s Vesper Martini, which attempts to settle the gin-versus-vodka debate once and for all by including them both. While the merits of this drink remain a point of contention, Buhler says you’re on the right path if you’re including Lillet Blanc in Martini variations. “It rounds out the edges a little and helps make the boozy, dry cocktail a little bit more approachable,” he says.

For a more refreshing, batchable drink, a healthy pour of Lillet Blanc is the perfect way to jazz up a White Sangria, Sterling says.

St-Germain

There’s much to love about this approachable floral liqueur. “When I was at Death & Co., we used to call it bartenders’ ketchup,” says Miller. “You can put it in almost anything and it tastes great.”

While it most famously appears with Champagne and club soda in the Elderflower Spritz (also known as the St-Germain cocktail), the floral “condiment” has worked its way into a number of innovative Death & Co. creations over the years.

An Old Fashioned reboot, Phil Ward’s Elder Fashioned stirs 2 ounces Plymouth gin with ½ ounce St-Germain and a dash of orange bitters. Miller’s original creations from his time at the bar include the Carré Reprise, a reimagining of the Vieux Carré that replaces Benedictine with ½ ounce of the elderflower liqueur. His Little Sparrow follows a similar spirit-forward formula, but riffs on the relationship between apples and elderflowers. Calvados provides the base spirit while a dash of 100-proof Laird’s apple brandy ups the ABV.

For simpler solutions, Miller suggests using St-Germain as a sweetener. For recipes that usually call for 1 ounce of simple syrup, replace half with ½ ounce of St-Germain. Whether it’s a Daiquiri or Gin Collins, the elderflower liqueur works as a “floral enhancer” he says.

The article From Campari to Kahlúa, New Uses for Old Liqueurs appeared first on VinePair.

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[isaiahrippinus]

From Campari to Kahlúa, New Uses for Old Liqueurs

Building a decent selection of base spirits lays a solid foundation for any home bar. But it’s the careful addition of modifiers and liqueurs that unlocks your bar’s true potential. It’s impossible to mix a Negroni, for example, without sweet vermouth and the Italian bitter liqueur Campari. And good luck shaking up an Espresso Martini without a coffee-based liqueur such as Kahlúa.

While liqueurs like Campari and Kahlúa may seem linked to specific cocktails, don’t write them off as one-trick ponies. Neither should you reach for Aperol only during aperitivo hour or open the orange liqueur when it’s time to mix Margs. With a little insider knowledge, there’s a world of opportunities to explore, from forgotten gems to lesser-known “modern classics.”

To find out how to get more miles out of the liqueurs on your bar cart, we tapped a small pool of bartenders with a wealth of experience.

Among them was Brian Miller, a self-styled “tropicalogist” whose resume is littered with New York cocktail institutions such as Pouring Ribbons, Pegu Club, and Death & Co. Also weighing in with sage advice from the Empire State was Lucinda Sterling, who came up at Milk & Honey under the late Sasha Petraske, and now works as a bartender and co-owner of Middle Branch and Seaborne. Completing the trio was Los Angeles-based Tyson Buhler, national beverage director at Death & Co.

Aperol

Likely the liqueur that’s most famously handcuffed to one specific drink, the Aperol Spritz, it is a perfect example of a criminally underutilized bottle. Instead of adding Prosecco and soda, try it in the Mexican-inspired Oaxaca Soul. An original creation from Phillip Childers of Sterling’s Middle Branch, this shaken cocktail combines 1 ½ ounces tequila, ½ ounce Aperol, ½ ounce agave syrup, and ¾ ounce lemon juice. Strain over ice and garnish with an orange slice and mezcal float.

For a better-known modern classic, Sterling suggests the Intro to Aperol, created by Audrey Saunders at New York’s Pegu Club. Bittersweet, with a citrus twang, this summery shaken cocktail blends 2 ounces of Aperol with 1 ounce gin, ¾ ounce of lemon juice, and a dash of Angostura bitters. Alternatively, there’s the Paper Plane, a Sam Ross creation from his time at Milk & Honey. Requiring an added, esoteric Italian ingredient, this well-balanced, equal-parts cocktail shakes ¾ ounce each Aperol, bourbon, lemon juice, and Amaro Nonino. (It’s worth picking up a bottle of Amaro Nonino for this drink alone.)

Baileys

Newly minted home bartenders might turn their noses up at Baileys, but two of our bartenders revealed a soft spot for the velvet- smooth liqueur. Miller enjoys a splash in hot coffee in lieu of cream and says, “I’ve never had a bad Baileys before. The shelf life is probably the same as a Twinkie.” For those who feel the urge to pull out the shaker, all roads lead to the Mudslide. The grownup milkshake sees 1 ounce each of vodka, coffee liqueur (more on this soon), and Baileys, shaken with 1½ ounces heavy cream.

Another (in)famous preparation is the Blow Job shot, a regrettably named ‘90s creation that floats ⅕ ounce of the Irish cream on top of a ½ ounce shot of Amaretto. A healthy topping of whipped cream is added as garnish for good measure. The Baby Guinness, a more enjoyable preparation, ditches the cream and switches in coffee liqueur for the Amaretto. It’s a picture-perfect pairing alongside a pint of the real thing. And before we leave the Emerald Isle, Sterling offers one last Baileys tip: Mix equal parts with Irish whiskey and lots of ice. “You definitely want to water it down and make it last that little longer,” she says.

Campari

Once you’ve conquered the Negroni, Buhler says the drink’s “siblings” are the next logical step for exploring Campari cocktails. A few simple tweaks to the equal parts gin, Campari, and sweet vermouth recipe offer a range of options.

Remove the gin to enjoy a bittersweet Milano-Torino. Add a splash of soda to that drink and it becomes the Americano. “As long as you’ve got a couple bottles of vermouth in the fridge, the Boulevardier and Old Pal are also really easy spins,” Buhler says. The former subs in bourbon for Negroni’s gin, while the latter replaces it with rye and switches out the sweet vermouth for dry.

For a departure from Negroni’s well-worn flavor profile, Buhler recommends more recent creations. “There’s a really great drink that came out of Milk & Honey years ago from Mickey McIlroy called the Rome With a View,” he says. A citrusy riff on the Americano, this cocktail shakes 1 ounce each Campari, dry vermouth, and fresh lime juice, with ¾ ounce simple syrup. Finish with a splash of soda water and an orange wheel.

“There’s another one that I love from the ‘90s called the Jasmine,” Buhler says. Created by Paul Harrington at the Townhouse Bar & Grill in Emeryville, Calif., this drink could be mistaken for a Cosmopolitan with its powdery pink appearance. Instead, it’s a more nuanced riff on the bracing Gin Sour, with ¼ ounce each Cointreau and Campari replacing simple syrup and adding complexity.

Cointreau

Where there’s an open bottle of Cointreau, there’s likely a recently finished Margarita nearby. But the orange liqueur is an incredibly adaptable ingredient, capable of delivering more than refreshing Margs. “The Margarita is just an extension of a Sidecar, which I think most people have heard of but probably don’t make very much at home,” Buhler says. Where the Sidecar’s Cognac replaces Margarita’s tequila, opting for gin as the base spirit yields a White Lady, which can be shaken with or without an egg white. For a more obscure classic, Buhler puts forward the Lucien Gaudin. A stirred, spirit-forward cocktail, this drink combines 2 parts gin with 1 part each Campari, Cointreau, and dry vermouth.

Coffee Liqueur (such as Kahlúa)

Coffee liqueur is an essential ingredient in the Espresso Martini, a drink famously concocted for an unnamed supermodel looking for something to “wake her up and f*ck her up.” Other uses for the liqueur are similarly crude. Best known among them is the White Russian, which shot to fame following its supporting role in the Big Lebowski. For the lighter Black Russian alternative, simply stir 2 parts vodka with 1 part Kahlúa. And don’t be afraid to switch up the base spirit or play with proportions, Miller says: “Try equal parts rum and Kahlúa, with a cream float on top.” Alternatively, experiment with Kahlúa as a cocktail modifier. “Campari and coffee are neighbors,” he says. “So add a teaspoon or half a teaspoon to your Negroni. A little bit goes a long way.”

Lillet Blanc

A summertime staple, aromatized wine Lillet Blanc begs for little more than ice, fruit, and an optional topping of soda to be enjoyed. But it also finds a home in some great classic cocktails. There’s the Corpse Reviver #2 and its lesser known sibling, the 20th Century Cocktail, which subs in crème de cacao for orange liqueur and omits the absinthe rinse.

More debatable in reputation is James Bond’s Vesper Martini, which attempts to settle the gin-versus-vodka debate once and for all by including them both. While the merits of this drink remain a point of contention, Buhler says you’re on the right path if you’re including Lillet Blanc in Martini variations. “It rounds out the edges a little and helps make the boozy, dry cocktail a little bit more approachable,” he says.

For a more refreshing, batchable drink, a healthy pour of Lillet Blanc is the perfect way to jazz up a White Sangria, Sterling says.

St-Germain

There’s much to love about this approachable floral liqueur. “When I was at Death & Co., we used to call it bartenders’ ketchup,” says Miller. “You can put it in almost anything and it tastes great.”

While it most famously appears with Champagne and club soda in the Elderflower Spritz (also known as the St-Germain cocktail), the floral “condiment” has worked its way into a number of innovative Death & Co. creations over the years.

An Old Fashioned reboot, Phil Ward’s Elder Fashioned stirs 2 ounces Plymouth gin with ½ ounce St-Germain and a dash of orange bitters. Miller’s original creations from his time at the bar include the Carré Reprise, a reimagining of the Vieux Carré that replaces Benedictine with ½ ounce of the elderflower liqueur. His Little Sparrow follows a similar spirit-forward formula, but riffs on the relationship between apples and elderflowers. Calvados provides the base spirit while a dash of 100-proof Laird’s apple brandy ups the ABV.

For simpler solutions, Miller suggests using St-Germain as a sweetener. For recipes that usually call for 1 ounce of simple syrup, replace half with ½ ounce of St-Germain. Whether it’s a Daiquiri or Gin Collins, the elderflower liqueur works as a “floral enhancer” he says.

The article From Campari to Kahlúa, New Uses for Old Liqueurs appeared first on VinePair.

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[painterlegendx]

Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings

Oberkirch is a baby angel of about 20,000 bodies in Renchtal, a arena on the western bend of Germany’s Black Forest. Like abounding added villages nearby, bodies arrangement actuality for world-class restaurants, centuries-old boondocks centers and hiking. Oberkirch’s hiking is a little different, though. Actuality is breadth you’ll acquisition the Oberkircher Brennersteig. Airing this about nine-mile bend through a abundant blooming mural and you will canyon eight distilleries, affectionate family-run operations bearing baby batches of schnapps from melancholia fruits — Mirabelle plums, cherries, raspberries, strawberries, pears.

Théodore Rousseau Artworks & Famous Paintings | TheArtStory - famous dark forest paintings | famous dark forest paintings Many distilleries are amid in bashful buildings, the affectionate of balk homes generally associated with Germany. You can acquaint which ones are distilleries, though, because there are bottles of schnapps alfresco alternating the path. Some distilleries accumulate bottles of their articles in little board boxes accepted as “birdhouses.” Some accept them in “schnapps fountains.” Back I aboriginal abstruse about this, my acuteness ran agrarian with visions of limestone angels spewing alternating the bounded spirit — a Dionysian chantry breadth Willy Wonka and the Brothers Grimm ability go on a bender. It’s absolutely a bit added alert than that but nonetheless amazing. The “fountains” resemble bean tubs abounding with arctic baptize that cools bottles of schnapps. There’s about a tray of apple-pie baby glasses and a tray for acclimated ones. Bead a few euros in a box, cascade yourself a helping, enjoy, and off you go.The Familie Halter distillery, however, presents a added complex experience. On a absolute Thursday afternoon in August, I met Johannes Halter, a fifth-generation distiller with adolescent acceptable looks and a New York Burghal T-shirt. He abstruse the art from his father, who lives in a abode beside the distillery. His parents alive downstairs, and Johannes and his ancestors abide above. The fruits (if you will) of Johannes’s activity sit in board boxes that accessible at the top. Anniversary is nailed to a board post, and they’re lined up in analogously spaced assumption alternating the pathway, anchored in advanced of the backcountry or backcountry of its corresponding fruit: peach, cherry, raspberry. Johannes caked me a aftertaste of his Zibartenwild, a asset variety. It was affluent with a annular bake-apple acidity that accustomed like an aria and vanished quickly, abrogation no trace of the asperous alcoholic bake generally associated with the grain-alcohol-and-fruit-flavoring concoctions that are labeled “schnapps” in the United States.About a kilometer airing south, alternating rows of coniferous trees, is Waldhotel Grüner Baum, a across-the-board auberge with blond-wood appliance and floor-to-ceiling windows everywhere. At the end of a advanced driveway is a cottage-like architecture breadth Johannes Müller-Herold runs Distillery Grüner Baum, a tiny operation trafficking in big ideas. The baby board box added to the architecture like a mailbox assured me I was in the appropriate place. I aerial the lid and, abiding enough, schnapps. And brochures.The distillery has been in Johannes’s ancestors for 10 generations. A affable adventure-seeker in the Hemingway mold, he alternate to Oberkirch 11 years ago afterwards active in Hamburg, Switzerland and New Zealand with his family. They catholic Asia. He rode his motorbike above the Sahara. He adapted in chic restaurants. His wife teaches affiliated abdomen dancing. Little surprise, then, that although he produces acceptable schnapps like his ancestor did, he’s added agog to concoct “mouth-rocking” flavors, breadth he veers off in with his liqueurs. Sitting in his brilliant shop, he caked a aftertaste of his elderberry-chocolate-chili liqueur, a adorable sip of acute cacao with a fruity tang. It delivered a delayed kick. My eyes widened; he nodded approvingly.Grüner Baum is above the aisle from Die Alm, a adorable restaurant breadth a acquaintance and I dined that night on a card that pairs bounded schnapps with all-around takes on Bavarian fare. Combinations such as angel schnapps and angle formed in means that had me advertent the shortfalls of Chardonnay.Schnapps, or bake-apple brandy, has continued been acutely alloyed into this region, amid in the accompaniment of Baden-Württemberg. The altitude that’s fabricated genitalia of the Black Forest able-bodied accepted for its wines additionally provides admirable growing altitude for cherries, plums, apples and more. Back the bake-apple is mashed, brewed and distilled (or “burned,” in bounded parlance) at aiguille ripeness, a distiller can abduction its beginning aspect — an abundant acidity after sweetness. There are 14,000 distillery licenses throughout the Black Forest, 796 of them in Oberkirch. Best are bare-bones setups in people’s homes. A German law grants a assembly authorization to any acreage that grows fruit. There are additionally bigger bartering producers. One of the bigger ones, Franz Fies, was accustomed in 1948 and is run by Heinz-Peter Fies, son of the founders. In 2017 he opened a huge, glassy assembly ability with a avant-garde visitors center. He can accomplish up to 1.5 actor liters of brew annually.

DAU: Dark Forest by dark-artists-united on DeviantArt - famous dark forest paintings | famous dark forest paintings The afterward morning, a 10-mile drive took me alternating the western abruptness of the Black Forest to Sasbachwalden, a close accumulating of heritage-protected half-timbered houses with annual boxes blind from windowsills. There’s a bounded attitude actuality alleged “restaurant jumping”: One catch gets you a multicourse meal, anniversary advance at a altered restaurant, an changeable person’s fantasy. An breadth arranged with vineyards, it’s home to a winegrowers’ cooperative, Alde Gott, breadth you can acquirement bounded producers’ wines at the all-inclusive shop. At Alde Gott, they additionally accomplish schnapps — absorbing kirschwasser (sour cherry) and plum.At Spinnerhof, a restaurant and inn, it became bright that “they additionally accomplish schnapps” could be the bounded motto. On a acropolis alfresco the boondocks center, the rustic enactment is the affectionate of abode breadth Facebook and headline-making protests do not cantankerous your mind. Congenital as a barn in 1640, it was adapted into a restaurant in 1976 by Rudolf Spinner, who has blooming cheeks, an accessible smile and asperous easily acknowledgment to his abounding hobbies, mainly architecture things, such as a baby abbey abaft the restaurant, a accolade to his grandmother. His still is in the aback of the restaurant in a dark, stone-walled allowance that feels like a alcove in a medieval castle. Spinnerhof, which offers a continued card of archetypal bounded fare, is one of the few locations breadth you acquisition a distillery in a accessible restaurant space. At the bar, Rudolf acicular out his handiwork: the blond-wood bar, the bean entrance that forms the restaurant’s advanced door, the chiefly ambrosial raspberry, acceptable and alike hazelnut schnapps laid out afore us. “There has to be 150 things that I appetite to do, never abundant time,” he said, cloudburst me addition attempt and behest me farewell.One abode breadth schnapps is not an reconsideration is in a continued chicken architecture with a pitched roof and bittersweet shutters about 15 account from Eichstetten, breadth a bus from Sasbachwalden delivered me in 90 minutes. Baumgartner is in Kaiserstuhl, a acclaimed Rhine Valley wine arena belted by France and Switzerland. Its clay is volcanic, ideal for growing grapes, and its awkward valleys are dotted with hikers on nicer days.Fridolin Baumgartner grew up here. His father, a carpenter, endemic vineyards and a few bake-apple orchards, so, in befitting with the German law, he had a authorization to distill, although he ran a winery. He died back Fridolin and his adolescent brother Ulrich were teenagers. Ulrich went to medical academy and today works as a surgeon. Fridolin runs the distillery he congenital on the property. He affiliated his wife, Anneliese, 43 years ago, and they started authoritative schnapps. Today their prize­winning small-batch marvels are awash in celebrated confined and restaurants throughout Germany.Fridolin is a affable buck of a man with a beating baritone. It’s accessible to brainstorm him singing a active arrangement of “Riders on the Storm.” On the day I visited, he had aloof accustomed a commitment of accomplished plums that appeared the admeasurement of cherries in his paw-like hands. The crates sat in the bunched still room. He and Anneliese, who does the aggregate and bottling, would array through the compensation that afternoon and get rid of any subpar fruits. Only the juiciest are called to accomplish that brew to be brewed and burned. But first, to the tasting room. I anchored myself at the adverse with Uli, who helped with interpretation. Anniversary sample — raspberry, plum, acerb cherry, Williams pear, quince, hazelnut — offered a abounding autumn division abridged into a moment.Florian Faude grew up in the Kaiserstuhl and had met Fridolin several times. A adventitious accord angry into an adventitious mentorship. Florian, who had formed in wine, started Faude Feine Braende in an old wine barn and appear his aboriginal bake-apple brandy in 2006. If Fridolin’s schnapps are like a archetypal bedrock song — energetic, harmonized and accustomed — Florian’s are punk, the aforementioned instruments played by a abolitionist thinker. Earthy beetroot and cucumber schnapps are amid the added aberrant selections. Mandarin and claret orange are others. He absolved me through them back I visited the abutting day.

Dark Forest by TheNexusInfinity on DeviantArt - famous dark forest paintings | famous dark forest paintings “When you aroma this, acquaint me what it makes you anticipate about, what it makes you remember,” he said, boring breath in the garden raspberry schnapps in his glass. “The jam your grandmother made? The aboriginal raspberry ice chrism you’ve anytime eaten?”Yes.I was alien to Florian by Hank Strummer, a drifting DJ from the arena whom I met in New York. He has a affection for close shirts and a acceptability for alive everyone, an actionable ambassador of the Black Forest. Through him, it became bright to me that the adroitness aggressive by the region’s majesty extends far above aberrant schnapps and the able takes on archetypal Bavarian cuisine that chefs actuality are acclaimed for. Hank founded One Trick Pony Ultras, an breezy bunch of self-proclaimed “barflies.” Modeled on groups of hardcore soccer fans, these accompany are committed to acknowledging and furthering the bounded bar arena and their own artistic pursuits, reminding me of a hip latter-day apotheosis of the early-20th-century arcane salons of Paris. And on a Tuesday night, he aggregate abounding of them for banquet at Romantik Auberge Spielweg, a abstraction in archetypal Bavarian architecture about an hour northeast of Basel, Switzerland. There was Markus Ruf, a photographer, and Rudi Raschke, a above Playboy contributor and now editor in arch of Netzwerk, a bounded business and political magazine. There were inventors and a vintage-store owner. And there was adept of ceremonies Viktoria Fuchs, Spielweg’s arch chef and sixth-generation affiliate of the ancestors that owns the absorbing old-world-style place. As dishes such as porcini egg pan, fabricated with mushrooms she and her cheesemaker admirer foraged that morning, were served, she catalogued capacity with fanfare.As postprandial drinks of obstbrande, an apple/pear schnapps accurate to the region, were poured, badinage about music, backroom and the Fuchs family’s hunting and foraging adventures formed the soundtrack.An arrangement to accommodated Philipp Schladerer, the sixth-­generation distillery owner, took us about 15 account west to Staufen aboriginal the abutting morning. According to legend, Faust fabricated his accord with the devil here. Now it’s bigger accepted for behemothic cracks in old barrio acquired by conduct for a geothermic activity activity gone awry. It’s additionally accepted for Schladerer Schwarzwälder Hausbrennerei, a tourist-friendly distillery that’s footsteps from the centermost of town.As visitors wandered into the museum-like distillery, Philipp acicular out photos of his ancestors and best bottles. He absolved us through the alveolate still room, showed off the astronomic ceramics containers acclimated for crumbling schnapps and gave us a aftertaste of his admired Roter Williams-Birnenbrand, a pear array that delivered the acidity agnate of a glint of ablaze reflected off a diamond.From there, we headed arctic about an hour to Offenburg, endlessly alternating the way to arrangement Stefan Strumbel, a painter and sculptor whose bright and disorientingly antic assignment pulls the rug out from beneath accustomed Black Forest imagery. (See: adulterated cuckoo clocks, neon crosses.) His creations are apparent in galleries throughout the world. He met us after for a alcohol at Schoellmanns, a hip restaurant with a accepted bar. The shelves are lined with added than 100 bottles of bake-apple brandies. Buyer Willi Schoellmann knows best of the producers, and sometimes they visit. Joseph, an octogenarian schnapps-maker, had aloof been by that morning to bead off some kirschwasser.

Night Forest Painting #beautiful! Wish i was there right now .. | famous dark forest paintings Stefan’s assignment — a neon assurance that reads “This is for all the abandoned people” and paintings — is on the wall, and Florian’s beetroot brandy is in the Negroni. It was like a blind alarm of the personalities I met alternating the way. I strolled above a advanced balcony: To the west was the Vosges, a abundance ambit in France. To the east were the hills and vineyards of the Black Forest, a mural anachronistic in time. Weisstuch is a biographer based in New York City. Acquisition her on Twitter and Instagram: @livingtheproof. More from Travel:A Black Forest expedition to German philosopher Heidegger’s autograph ‘hut’Bamberg, Germany: A burghal of aloof 70,000 bodies but nine breweriesA quiet German boondocks welcomes some 2 actor visitors for Martin Luther’s 500th Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings - famous dark forest paintings | Encouraged to be able to my personal website, in this time I'll show you about keyword. And after this, here is the 1st photograph:

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[unwritrecipes]

Dark Chocolate Soufflé Cake

I know it's been a bit heavy on the baking here this week but what with the holidays upon us and my lost week last week, I'm playing catch up and besides we can always make room for chocolate cake, right? Especially when the words dark and soufflé are included! If I had to narrow it down to just one chocolate cake to eat for the rest of my life (and this is a biggie folks) I would probably choose this one, because it is an intensely and thoroughly chocolate-y experience and I don't say that lightly. It's also one of the easiest cakes to make and whenever and wherever you serve it, people will swoon!

Chocolate soufflé cakes are not new--they were all the rage in the '90's when nearly every fancy restaurant had some version of it on their menu, but they have since fallen out of limelight and I'm here to say, it's time to bring 'em back, baby!!

Hard to believe but there are only 5 ingredients at play here:  butter, sugar, chocolate, vanilla and eggs. But oh, how they come together. Partly what gets me every time is that crisp almost crackly top juxtaposed with that velvety smooth, decadent, but not overly sweet interior. Sheer heaven!!

When the cake first emerges from the oven, it's all puffy but as it cools, it sinks, so you get that neat crater-like effect.

If you're still looking for a show-stopping holiday dessert, you can't go wrong with this. In addition to being really easy to make, it's also flour-free so it's perfect for guests with gluten issues. Now, I've managed to say quite a bit about it, but really doesn't the picture say it all? Happy Holidays!!

Dark Chocolate Soufflé Cake

Serves about 10 people (maybe more-this is very rich)

Prep Time:  Only about 15 minutes active, but you need to leave time for the chocolate mixture to come to room temperature; Bake Time:  30-35 minutes

Ingredients

8 tablespoons cold, unsalted butter cut into 8 pieces, plus additional butter for buttering the pan

1/2 cup sugar, plus more for dusting the pan

8 ounces of the best-you-can-afford semisweet or bittersweet chocolate, finely chopped (I often use Lindt 70% or Ghirardelli 60% Cacao Bar)

1 teaspoon vanilla extract

6 large eggs, separated

The Recipe

1.  Make sure oven rack is centered and preheat oven to 350ºF and butter a 9-inch springform pan. Dust lightly with sugar and tap out excess. Set aside.

2.  Place the chocolate and butter in a medium, heavyweight saucepan and heat over low heat, stirring constantly. Once smooth and melted, remove from the heat and stir in the vanilla. Let cool to room temperature.

3.  Use an electric mixer to beat the egg yolks and sugar together on high speed for about 3 minutes, until the mixture is thick, pale yellow and ribbons form when you lift up the beaters. Carefully fold about 1/4 of the egg mixture into the cooled chocolate to lighten it. Then, pour the lightened up chocolate into the rest of the egg mixture and fold together gently to combine.

4.  In a separate large bowl, using clean beaters, beat the egg whites to soft peaks. Gently fold about 1/4 of the whites into the chocolate batter to further lighten it and then fold in the remaining whites until just incorporated. Try not to over mix or the cake will be heavy and dense.

5.  Pour the batter into the prepared pan, smooth the top with a rubber spatula and bake for 30-35 minutes, until the edges of the cake are set but the center is still soft. It will finish setting as it cools. Cool the cake on a wire rack for about 5 minutes, then run a thin knife around the edge to loosen it from the pan and release the springform sides. Technically you could serve this hot but I like it better when it's fully cooled. It's great on its own or with some whipped cream on the side. Cut small slices--this is rich and wonderful.

Enjoy!

Note:  Recipe adapted from Fresh Every Day by Sara Foster. I tinkered around with this, cutting out the Kahlua and cinnamon. The pure chocolate flavor is just so good!

[yummysmellsca]

Made my first cup of @cacaoteaco Cacao Tea! It tastes just like a 90% dark chocolate bar (which I love) but in an easy drinking "tea" texture. It's unlike any chocolate tea or tisane I've ever had, which is a great thing! I am going to see what the steeped tea tastes like making cold brew or instant coffee too - I need my java but if I can get the flavour of cocoa in it too (and in a natural, sugar free and fat free way) I am all for it! #cacaoteaco #cocoa #cocoahusks #tea #brew #tisane #rich #chocolate #bittersweet #flavour #beverage #warm #winteriscoming #healthy #vegan #vegetarian #sugarfree #glutenfree (at Oshawa, Ontario) https://www.instagram.com/p/B2zlu1dnXBz/?igshid=e8xe5s5hm6h

[vandykecarolpdrf7]

Low-Carb Chocolate Truffle Cake

This keto Chocolate Truffle Cake is such a treat for birthdays, anniversaries, Valentine's Day, Thanksgiving and Holiday season, or any special occasion!

Super decadent, we start off with an easy low-carb chocolate cake, fill it with smooth chocolate buttercream, the top it all off with chocolate truffles and chocolate shavings.

If you’ve been keto for a while I’ll warn you that this cake isn’t “keto sweet”, it’s just sweet. Over time when we stop eating sugar our taste for it diminishes and sweet things taste overly sweet, that’s the case here so I’m giving you a few options on how to make it less sweet. Now, if you’re making this for an occasion where not everyone is low-carb then I suggest leaving it as is as it just tastes like an amazing cake and has the right level of sweetness that everyone will expect.

If you’re making it for just keto folks I would suggest reducing the sweetener in the icing by half, and adding a bit more cacao. You can also swap out some of the butter in the buttercream for cream cheese which will help it be creamy and airy without as much of the sweetener. Otherwise, give this cake a go and I’m sure it will become a favorite!

Preparation time

Hands-on: 30 minutes Overall: 1 hour 30 minutes

Nutritional values (per serving)

Total Carbs 12.8 grams Fiber 5.6 grams Net Carbs 7.2 grams Protein 9.3 grams Fat 40.3 grams of which Saturated 19.1 grams Energy 421 kcal Magnesium 116 mg (29% RDA) Potassium 392 mg (20% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)

Ingredients (makes 16 servings) Cake:

2 3/4 cups almond flour (275 g/ 9.7 oz)

1 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)

1/2 cup cacao powder or Dutch process cocoa powder (45 g/ 1.6 oz)

2 tsp gluten-free baking powder

1/2 tsp sea salt

6 large eggs

1/2 cup melted butter or ghee (115 g/ 4.1 oz)

2 medium zucchini, pureed (240 g/ 8.5 oz)

2 tsp sugar-free vanilla extract

Icing:

2 sticks unsalted butter, softened (225 g/ 8 oz)

2 cups powdered Erythritol or Swerve (300 g/ 10.6 oz)

1 cup cacao powder or Dutch process cocoa powder (85 g/ 3 oz)

1 tbsp sugar-free vanilla extract

3/4 cup heavy whipping cream (180 ml/ 6 fl oz) - plus additional if needed

Toppings:

1/2 batch Three Ingredient Keto Chocolate Truffles (1/2 recipe makes 8 regular truffles)

2 heaped tbsp dark chocolate shavings (28 g/ 1 oz) - use sugar free chocolate, or 85-90% dark chocolate, or even 100% chocolate.

Note: See intro for suggestions on how to reduce the sweetness and make this keto treat more bittersweet.

Instructions

Start by making the Three Ingredient Keto Chocolate Truffles. I used just half of the recipe. You can make 8 truffles, or up to 16 small truffles to have 1 truffle per each serving.

To make the cake, preheat the oven to 165 °C/ 325 °F and grease two 20 cm (8 inch) round cake pans. In two separate bowls mix together the wet and dry ingredients respectively.

Pour the wet mixture into the dry and mix together well. Pour the batter into the prepared pans. Smooth out the top, transfer to the oven and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

When the cake is done allow to cool completely before removing from pan. Carefully wrap the cakes in plastic wrap and place in the refrigerator overnight if time allows.

To make the icing combine all of the ingredients in a large bowl and beat with an electric hand mixer until light and fluffy. Transfer 1 cup of frosting to a piping bag fitted with a star attachment.

Place one of the cakes on a cake stand with the bottom side facing up. Place 1 1/2 cups of frosting in the middle and spread outwards with an offset spatula until it’s evenly distributed with a bit of overhang. Place the other cake on top with the flat side facing down.

Top with remaining icing and smooth out the top and the sides. Now you can create whatever design you’d like on the sides. I used the back of a spoon to pull lightly through the icing to create vertical stripes.

Use the piping bag to place a line of frosting around the base. Place 8 stars of icing around the top of the cake and top each with a truffle, place another star between each of those and one in the middle.

Top with chocolate shavings and serve.

Store in an airtight container or covered tightly with aluminum foil or plastic wrap in the refrigerator for up to 7 days.

http://bit.ly/2Tmr7WF

[sherrygorugh]

“Big-Bean” Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures

Among the hundreds of coffees we review each year at Coffee Review, a very small percentage represent what we’ve come to affectionately call “big-bean” varieties, coffee from tree varieties that produce beans that are dramatically larger than average. The most common of these are Pacamara, Maragogipe and Maracaturra, though there are some even more obscure varieties whose beans are also exceptionally large. Since 2014, we’ve reviewed only 38 coffees from these three varieties. Remarkably, eight of them landed on our very competitive Top 30 Coffees list in the year they were reviewed.

Yellow Pacamara from Mierisch’s Finca La Huella after processing. Courtesy of Kakalove Cafe.

For this month’s tasting report, we decided to take a closer look at these curious varieties. We asked roasters to send in their favorite “big-bean” coffees, and received 75 samples in all. The vast majority were Pacamaras, and it is this variety that fared best in our cupping (some theories about why below). We review the top nine coffees here, eight of which are Pacamaras, along with one impressive Maragogipe.

A Brief History of Big Beans

Maragogipe, also known as “elephant bean,” was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, it’s porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, it’s now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.

Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.

Yellow Pacamara trees growing at Mierisch’s Finca La Huella in Nicaragua. Courtesy of Small Eyes Cafe.

Maracaturra, a hybrid of Maragogipe and Caturra, was developed in Nicaragua by Byron Corrales at Finca Los Pinos, an organic-certified and biodynamic coffee farm. Like Pacas, Caturra is a compact-growing, high-yielding variety that grows well throughout Central America. The Maracaturra was originally offered only through Thanksgiving Coffee, a roaster in Fort Bragg, California known for its pioneering work in sustainability, but it is now also grown in Guatemala and El Salvador and available to consumers by way of a number of specialty coffee roasters in the U.S. and Asia.

On the Cupping Table

Whenever we discover that a coffee we’ve blind-cupped is a Pacamara, Maragogipe or Maracaturra, our interest is piqued. The three of us who regularly cup together have had a running discussion for some time about these big beans, attempting to determine whether they share a common character or overlapping sensory descriptors.

One category of sensation that does often turn up is savory, a basic taste associated with brothy depth. But once we identify it, the questions follow. In a particular sample, is “savory” a positive? (The short answer for us is yes, when it’s juxtaposed with sweetness.) Is the savory element associated with a spice note, an earth-toned accent, an aroma or flavor akin to pipe tobacco? An especially aromatic wood? Perhaps even a non-dessert food or a bittersweet flower? How about fine musk? These are all distinct possibilities when cupping these big-bean varieties.

Barrington Coffee’s flavor wheel for its Guatemala Pacamara Los Cuxinales. Courtesy of Barrington Coffee.

The samples we received for this report were far more diverse than suggested by our intermittent experience of these coffees over the last few years. Our expectations were not so much contradicted, as enlarged in often surprising ways. The nine coffees we review here, ranging in score from 92-95, are, at turns, sweetly savory, sweet-tart, bittersweet, and spice-toned. All are vibrant and engaging, with nuances in acidity and mouthfeel.

The Top-Scoring Coffees

While about half of the samples submitted scored a respectable 90-91 or higher, a quarter scored between 84 and 89, and the remaining quarter languished in the 80-83 range, close to falling out of the specialty category entirely. In other words, these big-bean coffees are all over the map from a green-quality and roasting perspective. But the good coffees are very good. And in this cupping, the Pacamara coffees were far and away the most impressive.

Only one non-Pacamara landed in the top nine, the 94-scoring Guatemala La Providencia Maragogype (an alternative spelling to Maragogipe) from Bird Rock Coffee Roasters in San Diego. President and director of coffee Jeff Taylor says that, when this coffee showed up on his table, he was surprised to learn it was a Maragogipe, a variety he’d always pigeonholed as papery and flat. In contrast, this La Providencia is an exciting paradox: high-toned yet deep, with both sweet (wisteria) and bitter-leaning (hops) floral notes.

Even when sourced successfully, these large-beaned varieties present challenges for roasters. Tom Chuang, owner-roaster of Small Eyes Cafe, a nano-roaster in Taiwan, whose Nicaragua Mierisch Yellow Pacamara Honey rated 93, says that the big beans are notoriously difficult to roast because of their unusual size and porousness.

Tom Chuang, of Small Eyes Cafe, at his roastery in Yilan, Taiwan. Courtesy of Small Eyes Cafe.

Ted Stachura, director of coffee at Equator Coffee (El Salvador Finca Himalaya Pacamara, 92) thinks that the reason Pacamara is cupping better than the other varieties, in general, is because “specialty coffee farmers (especially in El Salvador) have been focusing on this variety for many years now and seem to have dialed in the production process in a way that they haven’t with other big-bean types.”

A second high-scoring El Salvador Pacamara, a black-honey processed Finca El Cerro from Red Rooster Coffee Roasters (93), is cleanly fruit-toned with elegant roasted cacao nib underneath. Head roaster Tony Greatorex says the black honey process, involving drying the beans inside the sweet pulp of the coffee fruit, works well for Pacamara, a variety that can sometimes skew “more toward wild and savory than sweet.” “The black honey process,” he says, “emphasizes the sweetness potential and provides pleasing balance and depth.”

Red Rooster’s Pacamara Black Honey from El Salvador. Courtesy of Red Rooster Coffee.

The other Pacamaras we review here are from Guatemala and Nicaragua. The highest-rated coffee in this report is from Fumi Coffee in Taiwan: a natural-processed Guatemala Finca La Hermosa rated 95. Owner-roaster Yu Chih Hao compares this particular Pacamara to Gesha (also spelled Geisha), one of the most expensive coffees in the world. Like Gesha, Pacamara is relatively rare, and he says, “The high altitude at which this coffee was grown gives it a citrusy acidity somewhat like Gesha that adds complexity to the cup.”

Four additional Pacamaras scored 93, two from Guatemala and two from Nicaragua. Augie’s Guatemala Finca Insul is delicate and sweetly spice-toned, while Barrington’s Guatemala Finca Cuxinales impresses with a complex bittersweet balance. Both are washed-process coffees that foreground rich floral tones.

In the roastery at Augie’s in Redlands, California. Courtesy of Augie’s.

Two Nicaraguas, also rated 93, represent the other end of the sensory spectrum, with sweet-tart fruits leading the way, not surprisingly, as one is natural-processed (dried in the fruit), and the other honey-processed (dried in the fruit pulp after the skins were removed). Kakalove Cafe‘s Mierisch Yellow Pacamara Honey (the same green coffee submitted by Small Eyes Cafe, above), combines richly tart tamarind notes with maple syrup and spice tones akin to pink peppercorn and narcissus. And Toronto roaster Hale Coffee Company‘s Finca La Benedicion Natural centers around a cleanly sweet fruit ferment redolent of raspberry liqueur. The ballast here is creamy cashew butter and spicy sandalwood.

If this sampling of coffees is representative, it seems that the Pacamara is potentially quite versatile in its performance across a range processing methods, including washed, natural and variations on honey.

The Big Bean Appeal

What’s the chief appeal of big-bean varieties for consumers? The novelty of the large bean size? The often distinctive cup profile? Perhaps the enigmatic variety names?

Bird Rock’s Maritza Suarez-Taylor, director of quality control, says that the bean size is definitely intriguing for her customers. She adds that, “The relative scarcity of these coffees also provides an opportunity for us to educate people about new varieties.”

Taiwan roasters Huang and Yu Chih Hao agree that the novelty of bean size is an attraction, but rarity is an even more important factor in the Asian market. Their customers are drawn to coffees not easily found elsewhere. Kakalove’s Caesar Tu, a nano-roaster also based in Taiwan, says he has customers who think big beans are inherently better, but in fact he points out that Kakalove’s Yellow Pacamara has a bright acidity that only a certain kind of coffee drinker appreciates. He chose this coffee mainly for its cleanly fruit-forward presentation.

Barth Anderson, co-founder of Barrington Coffee Roasting, agrees. He likes his Cuxinales Guatemala for its tangy acidity, and he adds, “I hazard that the Bourbon roots of the Pacas portion of the Pacamara varietal add to its complexity and vibrancy.”

Barrington Coffee’s Barth Anderson at the cupping table. Courtesy of Barrington Coffee.

Stachura doesn’t think bean size is relevant to his customers, given that Equator’s bags are opaque. Still, he points out that the unfamiliar varietal nomenclature is bound to appeal to the adventurous.

Nevertheless, roasters East and West agree that cup quality and character are most important. We agree, though we acknowledge that the more savory-leaning among the coffees reviewed here may not appeal to all coffee drinkers. Their character may differ a little too dramatically from the more familiar coffee types—sweetly tart, roundly chocolaty, or juicily fruit-toned—we typically reward with high ratings. The sweet-savory structure and suggestions of spice, herb, pipe tobacco, aromatic wood or musk make them one version of what we call “caveat coffees,” coffees to which we assign high ratings, but with the implied caveat that their peculiar style of excellence may not please everyone.

We try to alert consumers to the caveats implied in various coffee styles through detailed reviews of individual coffees. Not all of the big-bean samples we tested were impressive, but the best, including the nine reviewed here, offered exceptional departures from the norm.

The post “Big-Bean” Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures appeared first on Coffee Review.

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[eskimofinn]

Bicerin Recipe

The city of Torino (or Turin) is one of the great centers of chocolate. In the early part of 1500, a Italian named Emmanuel Philibert served hot chocolate to celebrate a victory over the French at Saint-Quentin. And in 1763, Al Bicerin opened it’s doors and began making a celebrated coffee-and-chocolate drink called il bavareisa. The hot drink was a soothing mixture of locally-produced chocolate, strong Italian coffee, and topped with a froth of whipped cream.

The drink was often served in a small glass, called a bicerin (bee-chair-EEN), hence the name got changed to what we know now today as il bicerin.

Just across the border from France, Torino is the city where chocolate is an integral part of life, and where ice cream on a stick, the pinguino popsicle, was invented in 1935. Now there are exceptional chocolate-makers throughout the city, such as Peyrano and A. Giordano, who still make gianduiotto by hand, selling it at their historic chocolate shop on the Piazzo Carlo Felice.

The Piedmontese region is famous for a few other things than just chocolate and hazelnuts, most notably white truffles, but also for their exceptionally delicious hazelnuts. Back in those days, cacao beans were very expensive and rare, so a local chocolatier named Michel Prochet began blending hazelnuts into the chocolate to extend it, inventing gianduja (gee-an-DOO-ya) and is now perhaps most famously consumed as Nutella, which has become the most popular sandwich spread in the world.

But even now, every afternoon you’ll find the locals stand in one of the city’s historic caffès, sipping a hot bicerin from a small, stemmed glass. Or sitting at a marble-topped table and letting one of the waiters present them with your bicerin, savoring the atmosphere.

My favorite place is the overly-ornate Baratti & Milano, where I like to sip my bicerin surrounded by crystal chandeliers and bronze sculptures. And I always am sure to pick up a few bars of their handcrafted chocolate or gianduja at the gilded-and-mirrored confectionery counter on the way out. Here’s my recipe…

Bicerin Two servings

It’s important to use a clear glass; you need to be able to see all three layers.

To make a bicerin, warm one cup (250 ml) whole milk in a medium-sized saucepan with 3 ounces (90 gr) of chopped bittersweet or semisweet chocolate. Whisk the mixture until it begins to boil, then let it boil for 1 minute, whisking constantly (the chocolate mixture will foam up a bit.) Afterward, remove it from the heat and set aside. Make a small pot of very strong coffee, or good Italian espresso.

Fill the bottom third of a clear, heat-proof glass with the warm chocolate mixture. Pour in some coffee or espresso. (If you want to help it create a definite layer, pour it over the back of a spoon, into the glass.)

Top with a nice swirl of sweetened, freshly-whipped cream.

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Best Overnight Oats Recipes for Weight Loss

Does your hectic morning schedule leave you with little time to do more than scarf down a bowl of cold cereal before running out the door? If you’re nodding your head ‘yes,’ put down the spoon and listen up!

Ready-to-eat cereal isn’t the most waist-friendly variety on supermarket shelves. As it turns out, oatmeal is a much better way to ward off weight gain and slim down. In fact, people who eat oatmeal for breakfast feel full longer—even four hours after they put spoon to mouth! That's sure to keep you out of the snack drawer mid-morning, boosting your[weight loss efforts.

But before you rush off and buy the first box of oatmeal you see, understand that not any type will do. The instant varieties often have added sugars and artificial flavors and making slow-cooking oatmeal on the stove can add stress to your already rushed morning routine. The solution: overnight oats. All you have to do to whip up a bowl is fill a mason jar or Tupperware container with grains, toppings, add-ins and a liquid like milk or water. Then you throw it in the refrigerator overnight. While you’re sleeping, the flavors fuse together so all you have to do is scarf it down next morning—no cooking required! (Need some incentive to pull these recipes together? Eating oatmeal every morning is one of the essential 14 Ways to Lose Your Belly in 14 Days.)

Check out our favorite mouthwatering recipes that will keep you on track toward your better body goals.

Per 1.5 cup serving: 265 calories, 5 g fat, 6 g fiber, 6 g sugar, 23 g protein

At just 265-calories, this veggie- and protein-packed “cake” is one of the few dessert-like foods we’d recommend eating for breakfast.

Per 1.6 cup serving: 347 calories, 9.4 g fat, 11.4 g fiber, 19.7 g sugar, 10.1 g protein

This recipe makes for a wonderful (and easy) weekend brunch dish. With presentation this beautiful and creative, your guests would never guess it only took you five minutes to prepare.

Per 1.7 cup serving: 339 calories, 15.6 g fat, 12.7 g fiber, 11.6 g sugar, 11 g protein (calculated using unsweetened almond milk and raw almonds)

Almonds add a nice crunch to this sweet and satisfying cereal. Plus, the nut contains belly-filling protein and magnesium, a mineral that helps regulate blood sugar. The more stable your blood sugar levels are, the easier it is to keep cravings, which often lead to overeating and weight gain, at bay.

Per 1.1 cup serving: 308 calories, 11.3 g fat, 10 g fiber, 15.5 g sugar, 9.9 g protein

If you have a sweet tooth, this dish is sure to satisfy. Made with chocolate, peanut butter, pumpkin puree and banana, these creamy low-cal oats could pass as a sinful dessert.

Per ¾ cup serving: 270 calories, 8.3 g fat, 7.9 g fiber, 19.5 g sugar, 6.7 g protein (calculated using water)

This recipe calls for two nutritional superstars: flax and chia seeds. Both are good source of belly-filling fiber and selenium, a dietary mineral that may lower the risk of heart disease and cancer.

Per 1.1 cup serving: 310 calories, 5.9 g fat, 4.3 fiber, 18.8 g sugar, 15.1 g protein

While it may look like a five-star dessert dish, this oatmeal is comprised of only good-for-you ingredients like oats, milk, yogurt, thyme and lemon.

Per 1.7 cup serving: 436 calories, 10.8 g fat, 9.3 g fiber, 20.8 g sugar, 8.9 g protein

Pomegranate arils are an oft-overlooked addition to morning oats. The sweet seeds pair nicely with the crunchy, bittersweet cocoa nibs in this easy-to-make dish.

Per .80 cup serving: 282 calories, 8.4 fat, 10.1 g fat, 3.3 g sugar, 14.9 g protein (calculated using 1 oz cocoa nibs and two scoops protein powder)

Whoever said gingerbread should be reserved solely for Christmas? Not us! This recipe is easier to whip up than the holiday cookie, and kinder to your waistline, too.

Per one cup serving: 404 calories, 10.9 g fat, 8.4 g fiber, 29.5 g sugar, 14.4. g protein (calculated using 1/2 cup blueberries, 1/4 oz walnuts, 1 tablespoon brown sugar)

Loaded with disease-fighting antioxidants and stomach-filling fiber, blueberries are a great addition to your morning breakfast bowl.

Per one cup serving: 319 calories, 14.4 g fat, 8.6 g fiber, 5.1 g sugar, 13.4 g protein

You won’t even miss your go-to sugar-laden cereal when you start your morning with this creative play on the classic, comforting sandwich.

(Per serving: 472 calories, 11.9 g fat, 10.3 g fiber, 9.7 g sugar, 12.5 g protein (calculated with honey and 2 Tbsp each of dried apricots and prunes)

This warming breakfast is anything but boring or blah. The healthy and satisfying combination of rolled oats, chopped hazelnuts, apricots and cherries will satisfying your taste buds and keep your belly from rumbling before lunchtime, too.

Per serving: 267 calories, 6.8 g fat, 8.2 g fiber, 7.0 g sugar, 8.2 g protein

Persimmon, pumpkin, ginger, nutmeg and cloves. It’s not often you find all these ingredients together in a breakfast bowl, but we’re loving the fruity play on classic holiday flavors!

Per serving: 456 calories, 17.0 g fat, 6.9 g fiber, 30.4 g sugar, 20.4 g protein (calculated with 1 Tbsp chocolate chips)

We love the peanut butter, banana and chocolate flavor combo in this dish. Although this would make a satisfying, nutrition-packed breakfast, it could also bode well as a dessert—especially when an ice cream craving strikes!

Per serving: 416 calories, 12 g fat, 4.6 g fiber, 30 g sugar, 14 g protein (calculated with walnuts)

The combination of peaches and protein-rich nuts will liven up your oatmeal bowl and keep hunger at bay all morning long.

Per serving: 332 calories, 2.7 g fat, 0.6 g saturated fat, 6 g fiber, 20 g sugar, 23.2 g protein (calculated with skim milk and without optional toppings)

Nothing says fall like warm pumpkin oatmeal—and thankfully this is one recipe that will help you maintain your summer bod. The addition of Greek yogurt boosts the protein count to ensure you’ll stay satiated until lunch, while the cinnamon amps up the flavor and keeps your blood sugar levels even kneeled.

Per serving: 353 calories, 9.5 g fat, 2 g saturated fat, 9 g fiber, 18 g sugar, 11 g protein (calculated with soy milk and raw cacao powder)

Forget coffee—the chia seeds in these oats can provide the energy you need to power your day. These super seeds give you stable energy because of their great ratio of protein, fats and fiber, combined with the fact that they’re low-carb, says nutrition expert Carolyn Brown, MS, RD at Foodtrainers. “They won’t cause spikes and drops in blood sugar or insulin levels, preventing cravings and overeating later.” In other words, they’re exactly what you should eat if you want to lose weight.

Per serving: 418 calories, 31 g fat, 21 g saturated fat, 18 g sugar, 4 g fiber, 7 g protein (calculated without maple cream)

Skip those nutrient-devoid Apple Cinnamon Cheerios, and fill up with a warm bowl of these similar-tasting oats instead. Unlike the majority of recipes on this list that sit in the fridge overnight, the flavors in this dish fuse in a slow cooker as you snooze. The aroma of apples, brown sugar and vanilla are sure to make waking up a little more tolerable.

Per serving: 366 calories, 4.4 g fat, 0.5 g saturated fat, 31 g fiber, 18 g sugar, 20 g protein (calculated with ½ cup fresh blueberries)

Though this recipe carries about the same number of calories as a blueberry muffin, thanks to i’s sky-high protein and fiber count, it’s far better for your weight loss goals. Plus, the fresh blueberries can help you burn dangerous belly flab. In one 90-day trial, rats fed a blueberry-enriched diet showed significantly reduced abdominal fat than the control group.

Per serving: 402 calories, 8 g fat, 2.5 g saturated fat, 9.7 g fiber, 15.3 g sugar, 11 g protein (calculated with 1.5 teaspoons unsweetened cocoa powder, 1/2 tablespoon mini chocolate chips)

With just 15 grams of sugar per serving, this “brownie” may be one of the best bets for your breakfast bowl—especially if you’re craving something that’s both sweet and satiating. With 10 grams of fiber, it’s sure to tide you over until lunch.

Per serving: 425 calories, 25 g fat, 8 g saturated fat, 10 g fiber, 12.6 g sugar, 19 g protein

Low-sugar, high-protein oatmeal? Not only possible but beyond delicious. You won’t even miss the added sugar, thanks to the addition of fresh sweet cherries and creamy almond butter, a primo source of healthy fat and protein. And speaking of protein, don’t miss these 29 Best Proteins for Weight Loss!

Per 0.6 cup serving: 405 calories, 19.8 g fat, 2.2 g saturated fat, 12 g fiber, 13 g sugar, 15 g protein (calculated with ⅓ cup skim milk)

It might look a bit scary, but don't let the fat count turn you away. This recipe is packed with healthy fats from nuts and flax seeds that will help you sail through the morning without hitting up the pastries in the break room.

Per serving: 350 calories, 8 g fat, 10 g fiber, 18 g sugar, 24 g protein

The blend of quinoa and oats make this recipe not only different from its competition, but also super protein-packed. You have our permission to dig in guilt-free.

Per serving: 362 calories, 15 g fat, 2.7 g saturated fat, 7 g fiber, 13 g sugar, 10 g protein (calculated with unsweetened vanilla almond milk and 1 Tbsp each of almond butter and dark chocolate chips)

Low in calories? Check. Light on sugar? Yup. Filled with flavor? You know it! This fall-inspired breakfast bowl is a near-perfect example of eating your cake and having it, too.

Per serving: 520 calories, 15 g fat, 9.6 g saturated fat, 11 g fiber, 15.3 g sugar, 21 g protein (calculated with skim milk)

Most oatmeal recipes call for fruits like berries and bananas, which is why we were so excited to come across a blogger that uses oranges to flavor her breakfast. Give this unique dish a try—your tastebuds will thank you.

Per serving: 294 calories, 8.7 g fat, 1.2 g saturated fat, 8.5 g fiber, 11.6 g sugar, 8.7 g protein (calculated with unsweetened almond milk and 2 Tbsp maple syrup)

Taking the time to layer your oats with sliced banana ensures that every last spoonful of this parfait will be perfectly balanced, and with flavors like these, you’re going to want them in every bite. Whip up this recipe with slightly green bananas. They’re rich in resistant starch, which boosts satiety and resists digestion. The result: the body has to work harder to digest the food, which promotes fat oxidation and reduces abdominal fat.

Per serving: 240 calories, 9.5 g fat, 1 g saturated fat, 6.4 g fiber, 18 g sugar, 5.4 g protein

This recipe calls for plenty of fiber-rich figs to ensure you stay full all the way through to lunchtime. And since the fruit is also a potent source of potassium, your breakfast will also help you ward off water retention and bloat. And to ensure your belly will stay toned and flat, avoid these 30 Bad Habits That Lead to a Fat Belly!

Per serving: 455 calories, 19 g fat, 13 g saturated fat, 7 g fiber, 20 g sugar, 12 g protein

Not only will this streusel-inspired dish make your taste buds sing, it will also help you lose weight. New studies suggest that stone fruit like peaches may help ward off metabolic syndrome — a name for a group of risk factors, of which belly fat is a predominant determinant, that increase the risk for obesity-related diseases including diabetes. To discover more fruits that will help you get the body you crave, check out these 6 Fruits for Fat Loss.

Image: Angela Liddon | OhSheGlows.com

Per serving: 369 calories, 10.8 g fat, 1.2 g saturated fat, 13.7 g fiber, 17 g sugar, 10.6 g protein (calculated without toppings)

Oats, almond milk, vanilla extract and healthy mix-ins like fruit and coconut flakes join to create this high-fiber, vegan-friendly breakfast.

Per serving: 474 calories, 9.2 g fat, 2 g saturated fat, 11.4 g fiber, 21 g sugar, 16.2 g protein (calculated with unsweetened almond milk and honey)

The banana and yogurt in this recipe lend a creamy texture and a slightly sweet taste that’s hard not to love. Word of warning, though: When choosing a yogurt to mix in, steer clear of these 8 Worst Yogurts for Weight Loss—they’ll throw your slim-down efforts off track.

Image: Angela Liddon | OhSheGlows.com

Per serving: 214 calories, 5.3 g fat, 1.8 g saturated fat, 7 g fiber, 23 g sugar, 4.4 g protein

Send the mid-morning munchies packing with these fiber-filled portable parfaits. The blueberries in the homemade jam lend a hefty dose of antioxidants and tumor-blocking compounds while the cardamom boosts circulation, giving your skin a beautiful glow.

Per serving: 481 calories, 16 g fat, 4.6 g saturated fat, 6.9 g fiber, 22 g sugar, 20 g protein (calculated with 3/4 cup both oats and milk and 1 tablespoon both walnuts and maple syrup)

While bacon for breakfast is nothing new, bacon mixed with oatmeal is something we’ve never seen before. The walnuts provides a satisfying crunch and polyunsaturated fat ( a nutrient that reduces belly-fat storage) while the maple syrup provides a sweet balance to the savory breakfast meat.

Per serving: 250 calories, 3 g fat, 1.4 g saturated fat, 4.8 g fiber, 23 g sugar, 8 g protein (calculated with skim milk)

Waist-shrinking coconut oil, bananas, cholesterol-lowing flax, oats and a host of delicious spices join to create this Instagram-worthy mason jar meal. We can’t think of a tastier—or more filling—way to celebrate the first meal of the day.

Per serving: 476 calories, 10. 2 g fat, 1.4 g saturated fat, 12.3 g fiber, 36 g sugar, 17 g protein

This nice cream topped recipe is sure to make your mouth water. Caramel-flavored yogurt, mixed with oats, cacao nibs, bananas and salt make for a creative combination that’s sure to please.

Per serving: 415 calories, 12.4 g fat, 2.2 f saturated fat, 10.4 g fiber, 26 g sugar, 13.3. g protein

Thanks to this tropical-inspired recipe, the kiwi—an under-utilized flat-belly fruit—finally gets its chance to shine! One medium kiwi has about 60 calories and 100 percent of the vitamin C we need in a day, says Alexandra Miller, RDN, LDN, the corporate dietitian at Medifast. Fruits rich in the vitamin help the body oxidize fat during moderate-intensity exercise and can also banish fattening stress hormones like cortisol.

Per serving: 253 calories, 3.7 g fat, 0.7 g saturated fat, 5.4 g fiber, 12.8 g sugar, 12.7 g protein

All the fun of the ice cream sundae, with a fraction of the calories, sugar and fat. We suggest reserving this recipe for a fun family brunch—the kids are sure to love it.

Per serving: 212 calories, 5 g fat, 2 g saturated fat, 4.5 g fiber, 8.5 g sugar, 6 g protein

Spiked with a quarter-cup of brewed coffee, this is one morning meal that will rev your engine. Freshly brewed java provides plenty of flavor for a negligible calorie cost, so you can go easy on the sweetener without sacrificing flavor.

Per serving: 343 calories, 10.5 g fat, 1.1 g saturated fat, 8.3 g fiber, 19 g sugar, 11.2 g protein (calculated for two servings)

While not a typical add-in, sweet potatoes can help amp up the nutritional profile of your oats. Not only are they one of the 42 Best Breakfast Foods for Weight Loss, they’re also high in fiber and have a low glycemic index, which means they’re absorbed slowly and keep you feeling full longer. Mixed with nutmeg, chia seeds, pecans and maple syrup, this recipe is a home run.

Nutrition per serving: 353 calories, 9.5 g fat (1.0 g saturated), 86 mg sodium, 49.3 g carbs, 6.7 g fiber, 18.3 g sugars, 24.6 g protein (calculated with nonfat vanilla Greek yogurt)

Heat things up with these vanilla oats that provide half of your daily calcium demands (49%), which research suggests is metabolically significant. This is because calcium increases thermogenesis, or core body temp, boosting metabolic activity. And the benefits don’t stop there. Polyunsaturated fats—found in heart-healthy walnuts— activate genes that reduce fat storage and improve insulin metabolism. For even more amazing ways to slim down, check out these 30 Things to Do 30 Minutes Before Bed to Lose Weight.

Per serving: 386 calories, 13.7 g fat, 4.3 g saturated fat, 7 g fiber, 18 g sugar, 12. 8 g protein (calculated with 2 tbsp ground flaxseed)

This recipe calls for rich chocolate cashew milk. As the oats sit in it overnight, they transform from a somewhat flavorless carb into a chocolatey sensation worth waking up for. Mixed with mini chocolate chips and chopped cashews, this is one sweet and crunchy concoction you don’t want to miss!

Per serving: 241 calories, 4.5 g fat, 0.6 g saturated fat, 6.4 g fiber, 23 g sugar, 10 g protein (calculated with soy milk)

This fruity Indian-inspired dish provides a filling dose of fiber and an impressive amount of vitamins A and C. And with just six ingredients, this recipe is extremely simple to pull together.

Per serving: 335 calories, 8.2 g fat, 2.6 g saturated fat, 7.2 g fiber, 33.5 g sugar, 11.7 g protein (calculated with 1% milk)

Cacao powder, berries, coconut and banana join together to create a dish that only tastes indulgent.

Per serving: 363 calories, 15 g fat, 8.5 g saturated fat, 7.8 g fiber, 15.4 g sugar, 8 g protein (calculated with dark chocolate chips)

Unlike an actual Almond Joy candy bar, these oats carry a reasonable amount of sugar and provide an impressive amount of fiber and protein—two nutrients everyone trying to lose weight should aim to consume at every meal.

Nutrition per serving: 263 calories, 5 g fat (1.7 g saturated), 46 mg sodium, 46.6 g carbs, 5.6 g fiber, 14.9 g sugars, 9 g protein

French toast is traditionally a calorically dense meal that causes some serious belly fat. But this version tosses a wholesome breakfast food into the mix to deliver the same comfort food feel without the guilt. Plus, every single one of its ingredients provide an opportunity for a serious metabolism kick!

Per serving: 293 calories, 9.8 g fat, 1.3 g saturated fat, 7.3 g fiber, 14.5 sugar, 7.7 g protein (calculated with 1 tsp maple syrup)

A flavor profile no longer reserved for cookies and cupcakes, these salted-turtle-flavored oats taste as delicious as they sound. There’s not much to hate about a combination of sweet and savory flavors, topped with crunchy pecans—even the nutritional stats are on point. Hands down, this dish is a winner.

Per serving: 360 calories, 8.4 g fat, 1 g saturated fat, 13.8 g fiber, 19 g sugar, 9.4 g protein (calculated with 3/4 cup unsweetened almond milk)

Loaded with EGCG, a compound that simultaneously boosts lipolysis (the breakdown of fat) and blocks adipogenesis (the formation of fat cells) particularly in the belly, matcha powder is a great addition to your morning breakfast bowl. Love the idea of eating it instead of simply sipping? Check out these 8 Healthy Recipes Using Matcha Green Tea.

Love overnight oats but lack the time to put spoon to mouth in the morning? This recipe is the answer you’ve been searching for. This flavors in this oatmeal-filled smoothie fuse together just like overnight oats, but because you mix the ingredients together in the blender it can be enjoyed through a straw. And speaking of smoothies, next time you make one, be sure you’re using some of these 20 Best-Ever Smoothie Ingredients for Weight Loss—and yes, oats made the list!

Per serving: 459 calories, 8.5 g fat, 0.7 g saturated fat, 16 g fiber, 51 g sugar, 10 g protein

Per serving: 251 calories, 4.5 g fat, 0.5 g saturated fat, 11.5 g fiber, 23.7 g sugar, 6.2 g protein

At just 250 calories, this rum-spiked dish is one fiesta-inspired meal we can get behind.

Per serving: 303 calories, 8.7 g fat, 0.9 g saturated fat, 10 g fiber, 15 g sugar, 8.4 g protein (calculated with unsweetened almond milk)

Though you could technically use any berry to sweeten your oats, resist the urge to make a swap. Raspberries pack more fiber and liquid than most other fruits, boosting feelings of satiety – and keeping you away from the office snacks.

Per serving: 200 calories, 4 g fat, 0 g saturated fat, 2.7 g fiber, 14.7 g sugar, 8.7 g protein (calculated without sweetener)

If cupcakes are your dietary downfall, this recipe is sure to please. Made with oats, skim milk, butter extract and colorful sprinkles, these creamy low-cal oats could pass as a sinful dessert.

Per serving: 464 calories, 19 g fat, 3 g saturated fat, 13 g fiber, 5.5 g sugar, 17 g protein

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