Ice Coffee Corruption, page 17
For Brushing:
2 tablespoons melted butter
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Sweet Potato:
Peel and cut the sweet potato into chunks. Boil or steam until tender, then mash until smooth. Measure out 1 cup of mashed sweet potato and let it cool to room temperature.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cHotelamon, and nutmeg until well combined.
Combine Wet Ingredients:
In a separate bowl, mix together the mashed sweet potato, buttermilk, melted butter, and honey until smooth.
Combine Wet and Dry Ingredients:
Make a well in the center of the dry ingredients and pour the sweet potato mixture into the well. Stir gently with a spatula until the mixture just comes together. Be careful not to overmix; the dough should be slightly sticky.
Knead the Dough:
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a 1/2-inch thick rectangle.
Cut Out Biscuits:
Use a floured biscuit cutter or a glass to cut out biscuits. Place the biscuits on the prepared baking sheet, leaving about an inch of space between each one. Gather the scraps, pat them out again, and cut more biscuits until all the dough is used.
Bake:
Brush the tops of the biscuits with melted butter. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.
Cool and Serve:
Allow the biscuits to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool slightly. Serve warm with a pat of butter, a drizzle of honey, or your favorite spread.
Notes:
Storage: Store biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a warm oven before serving.
Variations: Add 1/4 cup of chopped pecans or walnuts to the dough for added texture and flavor.
Enjoy these delightful Sweet Potato Biscuits, perfect for a cozy breakfast or as a comforting side dish!
MAPLE PECAN BREAKFAST BARS
Ingredients:
Dry Ingredients:
2 cups rolled oats
1 cup whole wheat flour
1/2 cup chopped pecans
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cHotelamon
Wet Ingredients:
1/2 cup unsalted butter, melted
1/2 cup pure maple syrup
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Topping:
1/4 cup chopped pecans
2 tablespoons pure maple syrup
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Mix Dry Ingredients:
In a large bowl, combine the rolled oats, whole wheat flour, chopped pecans, baking soda, salt, and ground cHotelamon. Mix until well combined.
Combine Wet Ingredients:
In a separate bowl, whisk together the melted butter, maple syrup, and brown sugar until the sugar is dissolved. Add the egg and vanilla extract, and whisk until smooth.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir until well combined and the mixture is evenly moistened.
Spread the Mixture:
Transfer the mixture into the prepared baking pan. Press it down evenly with a spatula or your hands to ensure it is compact and level.
Add Topping:
Sprinkle the chopped pecans over the top of the mixture. Drizzle the 2 tablespoons of maple syrup evenly over the pecans.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Cool and Cut:
Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and cut into squares or bars.
Store:
Store the bars in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Notes:
Optional Add-Ins: You can add 1/4 cup of dried cranberries or raisins to the mixture for an extra burst of flavor.
For a Softer Texture: If you prefer a softer texture, reduce the baking time by a few minutes, keeping a close eye to avoid underbaking.
Enjoy these delightful Maple Pecan Breakfast Bars as a perfect grab-and-go breakfast or a tasty afternoon snack!
ROXY'S SPECIAL HARVEST HARMONY COFFEE BLEND
Ingredients:
Coffee Beans:
1 cup green coffee beans (preferably a mix of medium-bodied beans such as Colombian, Guatemalan, and Ethiopian)
Flavor Add-Ins:
1 teaspoon ground cHotelamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Equipment:
A baking sheet or coffee roasting pan
A wooden spoon or spatula
A colander or mesh sieve
A coffee grinder
Airtight container for storage
Instructions:
Preheat the Oven:
Preheat your oven to 450°F (232°C).
Prepare the Coffee Beans:
Spread the green coffee beans in a single layer on a baking sheet or roasting pan. Make sure they are evenly distributed for a uniform roast.
Roast the Beans:
Place the baking sheet in the preheated oven. Roast the beans for about 10-15 minutes, stirring every 5 minutes to ensure an even roast. Keep a close eye on the beans as they can go from perfectly roasted to burnt quickly. The beans will go through various stages of color change and aroma development.
First Crack:
Around the 8-10 minute mark, you will hear the first crack. This is a popping sound, similar to popcorn. This indicates that the beans are reaching a light roast. If you prefer a medium roast, continue roasting for a few more minutes. For a dark roast, wait until you hear the second crack, but be cautious not to over-roast.
Cool the Beans:
Once the beans have reached your desired roast level, remove them from the oven and transfer them to a colander or mesh sieve. Stir them continuously to cool and remove any chaff (the thin outer layer that comes off during roasting).
Add Spices:
While the beans are still warm, sprinkle the ground cHotelamon, nutmeg, allspice, and cloves over them. Stir well to ensure the spices are evenly distributed and coat the beans.
Rest the Beans:
Allow the beans to rest in an open container for 12-24 hours. This resting period allows the flavors to develop and the gases to escape.
Grind the Beans:
Once the beans have rested, grind them to your preferred consistency using a coffee grinder. For a standard drip coffee maker, a medium grind is ideal.
Store the Coffee:
Store the ground coffee or whole beans in an airtight container in a cool, dark place to preserve the flavors.
Brew and Enjoy:
Brew your Harvest Harmony blend using your preferred method: drip coffee maker, French press, pour-over or like Aunt Maxi- with ice!
Notes:
Customization: Feel free to adjust the spice quantities to suit your taste preferences. You can also experiment with other spices like ginger or cardamom for a unique twist. Even ice like Aunt Maxi!
Bean Selection: The suggested blend of Colombian, Guatemalan, and Ethiopian beans provides a balanced flavor profile, but you can use your favorite beans for this recipe.
Enjoy your special Harvest Harmony Coffee Blend, perfect for cozy fall mornings!
BOOKS BY TONYA KAPPES
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Camper & Criminals Cozy Mystery Series
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CELEBRATE GOOD CRIMES!
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If you've loved her previous series, this new addition promises all the signature Kappes charm and then some.
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Mysteries so delicious it’ll make your mouth water and leave you hankerin’ for more.
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A Southern Magical Bakery Cozy Mystery Serial
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Spies and Spells Mystery Series
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Snowplace Like Home
About Tonya
Tonya has written over 100 novels, all of which have graced numerous bestseller lists, including the USA Today. Best known for stories charged with emotion and humor and filled with flawed characters, her novels have garnered reader praise and glowing critical reviews. She lives with her husband and a very spoiled rescue cat named Ro. Tonya grew up in the small southern Kentucky town of Nicholasville. Now that her four boys are grown men, Tonya writes full-time in her camper she calls her SHAMPER (she-camper).
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This book is a work of fiction. The characters, incidents, and dialogue are drawn from the author’s imagination and are not to be construed as real. Any resemblance to actual events or persons, living or dead, is entirely coincidental. Cover artist: Mariah Sinclair: The Cover Vault. Editor Red Adept.
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Tonya Kappes, Ice Coffee Corruption
