Yesterday we wound up in a long line at Starbucks. All we wanted was a plain cup of coffee. Everyone else was there for a caramel latte or pumpkin latte, which require far more prep time.

Please don’t think we’re being self serving, but you can make your own caramel latte at home, in three minutes or less.

The recipe below is courtesy Nescafé. I

Recipe Variations

 
You’ll save a lot of time and money. This recipe serves two, so instead of meeting at the coffee shop, invite a friend over. Perhaps s/he can pick up the muffins.
 
 
THREE MINUTE CARAMEL LATTE

Ingredients For 2 Servings

 
Preparation

1, MICROWAVE. Heat the evaporated milk and ice cream topping in small, uncovered, microwave-safe bowl on HIGH (100%) power for 2 minutes or until very hot.

2. BLEND. Carefully pour the mixture into a blender. Cover and blend on high for 1 minute or until very frothy on top.

[2] More coffee fun: a Viennese latte*, topped with whipped cream. Two shots of espresso are infused with whipped cream instead of milk, and topped with more whipped cream. Rich enough for you? (photo © 2 Beans [now closed])

4. TOP. Gently pour the evaporated milk mixture into each mug, spooning foam on top. Top the foam with a thin drizzle of ice cream topping, if desired.
 
 
> THE HISTORY OF COFFEE

> COFFEE TERMS & TYPES

> THE DIFFERENT TYPES OF ESPRESSO DRINKS
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*The idea for Viennese latte comes from Viennese coffee. Here’s the recipe for Viennese coffee.

Impress your family and friends with these homemade crackers.

This easy recipe produces a gourmet cracker, fragrant with rosemary. Made with almond flour instead of wheat flour, the crackers are also gluten free.

Serve them with cheese, hummus or other favorite dip or spread, salad or soup.

Most people don’t think of baking their own crackers. But these tasty bites may just be the start of a creative cracker-baking hobby.

Find more of our favorite crackers and bread recipes.

“Our new exciting flavor!” proclaims biscotti-maker Nonni’s, and they are right.

Nonni’s Salted Caramel Biscotti are a real find for the sweet tooth. Chunks of actual caramels are embedded in the biscotti, complemented by a quality chocolate dip and drizzle and a counterpoint of sprinkled sea salt.

One might think that was good enough, but there’s better news: Each biscotto is only 100 calories—a number for which we were grateful after polishing off half a box.

There’s a down side, of course: We enjoyed the Salted Caramel Biscotti so much, we couldn’t stop at one.

The company helps you with portion control, though: Each box contains eight individually wrapped biscotti.
If you can’t find the biscotti locally, you can buy them on Amazon.com:

What will you do with 12 boxes? Give them as special Halloween gifts or stocking stuffers.

But once you taste them, we think you’ll keep them all. They’re a great excuse to host a coffee klatsch.

Check out the history of biscotti and Mario Batali’s anisette or amaretto biscotti recipe.
Find more of our favorite cookies and cookie recipes.
  

Americans have grown accustomed to a sweet dessert after dinner, or a baked treat as a snack with a cup of coffee.

Instead, consider a couple of pieces of peanut brittle. They deliver sweetness, satisfying crunch and protein-packed peanuts. This recipe has a hint of coffee to complement your cup of joe.

The prep time is 20 minutes, cook time 15 minutes, for a yield of ten 1/4-cup servings. And for those who don’t like corn syrup: This peanut brittle recipe is made without corn syrup.

Switch It Up

 
You can also make batches as hostess/host gifts.

COFFEE PEANUT BRITTLE RECIPE

Ingredients

 
Preparation

1. PREPARE. Line a large baking sheet or tray with wax paper; spray lightly with nonstick cooking spray.

2. COMBINE. Mix the coffee granules, baking soda and salt in small bowl; set aside. Combine sugar, water and cream of tartar in medium, heavy-duty saucepan. Stir with wooden spoon over low heat until sugar is dissolved, occasionally brushing down sides of pan with wet pastry brush if needed.

3. BOIL. Bring the mixture to a boil over medium-high heat. Cook, stirring occasionally, for about 6 minutes or until the mixture is a light brown color. Remove from heat; add butter and coffee mixture (mixture will foam) and stir quickly to combine.

4. POUR & COOL. Pour mixture onto the prepared baking sheet. Tilt the sheet to spread the mixture evenly (it should spread to roughly 12 x 9-inches in diameter). Quickly sprinkle with peanuts. Cool completely, about 30 minutes.

5. CRACK. Break the brittle into pieces. Store in an airtight container at room temperature for up to 1 week.
Find more of our favorite candy products and recipes.

[2] See what to do with leftover buttermilk, below (photo © Wisconsin Cheese).

[3] If you only need a bit, you can make your own buttermilk. See how in the footnote† below (photo CCO Public Domain).

[4] You can enjoy a glass of buttermilk plain, or with some fresh herbs like cilantro, dill, or parsley (photo CCO Public Domain).

[5] A jar of Sarabeth’s preserves is a treat for biscuits and a welcome small gift. Here, peach apricot preserves (photo © Sarabeth’s).

Centuries ago cooks discovered that the acid in buttermilk reacts with baking soda to produce carbon dioxide bubbles. Buttermilk became a must-have ingredient to create light, tender, highest-rising biscuits, bread and muffins, pancakes, and layer cakes.

It’s Sunday and September is National Biscuit Month. What more worthy activity is there than baking a batch of biscuits for breakfast, lunch, or dinner?

Up until the mid-20th century, many families who had cooks (or very energetic moms) looked forward to hot buttermilk biscuits at the breakfast table.

This recipe, from specialty food doyenne Sarabeth Levine, goes equally well with fresh butter or with Sarabeth’s delicious jams and preserves (we’re particularly fond of her blood orange marmalade).

Do you remember this tongue-twister from childhood: A batch of biscuits/a batch of mixed biscuits/a biscuit mixer? Say it several times quickly.

Then, check out this recipe and whip up some fragrant, tender biscuits.

> May 14th is National Buttermilk Biscuit Day.

> The history of biscuits and the difference between biscuits and rolls.
 
 
SARABETH’S BUTTERMILK BISCUITS

Did you know that you can make buttermilk from regular milk, just by adding lemon juice or vinegar? See the instructions in the footnote† below.

Ingredients For 16 Biscuits

 
Preparation

1. PREHEAT. Position a rack in the center of the oven and preheat to 400°F. Line a half-sheet pan with parchment paper.

2. SIFT & MIX. Sift together the flour, sugar, baking powder, and salt in the bowl of a heavy-duty stand mixer. Attach the bowl to the mixer and fit with the paddle attachment. Add the butter. Mix on low speed until the mixture resembles a coarse meal with some pea-size pieces of butter. Add the buttermilk, mixing in just until the dough barely comes together.

3. KNEAD. Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth. Sprinkle the top of the dough with flour and roll it out to ¾ inch thick or slightly thicker.

4. CUT. Using a 2-¼ inch fluted biscuit cutter (you can substitute a round cookie cutter), dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan. Gently press the scraps together (do not overhandle the dough). Repeat rolling and cutting.

5. BAKE. Bake until the biscuits are well risen and golden brown, 18 to 20 minutes. Serve hot or warm. To reheat the biscuits, wrap them in aluminum foil and bake in a preheated 350°F oven for about 10 minutes.

 
WHAT TO DO WITH LEFTOVER BUTTERMILK

Many people who buy buttermilk for baking lament that it only comes in quarts, not pints. A cup is generally enough for any recipe. Buttermilk is expensive.

But you don’t need to waste the leftover buttermilk.

Drink It

If you like yogurt or kefir, buttermilk has similar flavors. If you don’t like yogurt, you have friends who might appreciate the buttermilk.

Freeze It

In our recent article on other things to do with your ice cube tray, we suggested freezing buttermilk.

 
Substitute It

Buttermilk can also be substituted for whole milk or skim milk in many recipes, from baked goods, frozen desserts, and puddings to sauces and soups.
 
Use It In A Marinade Or Breading

The acidic properties of buttermilk make it a tenderizing and flavorful marinade. Hunters soak fresh venison in buttermilk overnight to reduce the gamy taste.

Also use it to adhere to the breading for fish, meat, and poultry.

There are scores of recipes where buttermilk’s richness is welcome.

 
 
BUTTERMILK: JUST 80 CALORIES

Unlike butter, for which it is named, buttermilk is low in calories. Like nonfat milk, nonfat (skim) buttermilk has 80 calories per cup and the same amount of protein, calcium, other minerals, and vitamins as conventional milk.

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*BAKED FISH RECIPE. Ingredients for two portions: 1 pound cod or other white fish fillets, 1/2 cup sherry, 1/2 pound sliced fresh mushrooms, 1 tablespoon fresh chopped dill, 1 cup buttermilk (regular or nonfat), salt, and freshly ground pepper to taste. Preparation: Preheat the oven to 350°F degrees. Add the sherry and mushrooms to a saucepan and cook over medium heat, stirring occasionally, until the sherry has evaporated. Place the fillets in a single layer in a baking dish and top with the mushrooms. Sprinkle the dill, salt, and pepper. Pour the buttermilk over the fillets and bake for 20 minutes until the fish flakes easily with a fork. Vary the spices to your liking: for example, lemon or orange zest or chili flakes for heat.

†HOMEMADE BUTTERMILK RECIPE. For 1 cup of buttermilk, combine 1 tablespoon of white vinegar or lemon juice with enough whole milk to measure 1 cup.