Creamy Irish Coffee

I love cocktail, I really want to make it more (and yes post more recipes in my blog hehe).

Cocktail time: Pimm's with fresh strawberries

I love the taste of this cocktail, it's refreshing, you can use other kinds of fruit or mixed fruits, fresh berries and orange are recommended ^^.

Mini Blueberry Muffins with Blueberry Yogurt Smoothies: Very Berry Day!

I have a bad habit, every time that I go to Supermarket, I just can't buy only the things in my list. I end up with many many items which I still don't know what to do about them, haha.

The last time I bought a lot of blueberry (and other kinds of fruits >*<) without knowing what they will turn out to be. So I have to find the good way to use it. I remember that last week, when I had a little party with my friends, someone talked about the blueberry muffin. It's not hard to make and it's delicious, ^_^. Then I decided to make the muffin. I always love mini size so I use my favorite mini cheese cake pan to create the mini blueberry muffin but if you use the standard muffin pan you will get 5-6 pieces than 10 pieces. But morning won't be complete without a cup of refreshing smoothies, so to make the great start, I suggest the blueberry yogurt smoothie! Well, a glass of smoothie and a piece of muffin, it's the good day.

Mini Blueberry Muffins
Makes 10

160g	All-purpose flour
80g	Sugar
1¼ tsp	Baking powder
⅛ tsp	Baking soda
¼ tsp	Salt
½ tsp	Cinnamon
125 ml	Milk
65g	Unsalted butter (melted)
1	Egg
100g	Blueberry (fresh or frozen)

Preheat the oven to 200°C. Line the mini cheese cake pan with paper cups.

Pour the milk and egg into the melted butter, whisk to combine.

Whisk the dry ingredients together.
Pour the butter mixture into the dry ingredients, mix together with rubber spatula.
Stir just until blended.
Add 65g of the blueberry.

Stir just until evenly incorporated, then scoop the batter into the prepared pans.
Sprinkle the reserved blueberry on top.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 15-20 minutes.
Let the muffin rest in the pan for 3-5 minutes then remove.

Blueberry Yogurt Smoothies
Serves 2

60 ml	Milk
80 g	Plain yogurt
120g	Frozen blueberry
1-2 tbsp	Honey
	Fresh blueberry for sprinkle on top
	Mint for decoration

Put all the ingredients in the blender and process until smooth.
Pour the smoothie into the glass sprinkle the fresh blueberry on top and decorate with mint leaf.

From: たかこ＠caramel milk tea カフェのデザートとランチのレシピ by Takako Inada

Mini Blueberry Muffins with Blueberry Yogurt Smoothies: Very Berry Day!

Caramel Coffee Shake

When ever I go out with my sister (our shopping time), we will have the Frappuccino, my sister love Caramel Frappuccino Blended Coffee with whipped cream but I like Espresso. Iced coffee for a hot day is great, and I like the time when we drink it while watching all the people around us, talking and don’t have to care about the time. But I found that my sister love for caramel and whipped cream is very much (she always finish the cream before drinking the coffee!). So, I want to make this one to surprise her.

But the first attempt is a real mess, I burned the caramel by putting the sugar in the microwave for too long, caused a lot of smoke in the house, and after I fixed the caramel, put all things together, I remembered that there are no any kinds of sweetener in the coffee.

May be I have to give up, but I’m not that kind of girl, I want to make it and I want a delicious one. I finally came up with this recipe, not the one that taste like Starbuck’s but delicious too. I make the caramel using the microwave, by testing for sometime I know the time for my microwave to make a delicious caramel but for your microwave I suggest use a shorter time for the first time because you can get a lot of smoke like me if the sugar gets burn, or you can use the classic method by boiling the sugar then add the cream, too.

Caramel Coffee Shake

Makes 2 glasses

Caramel cream
50 g	Sugar
2 tbsp	Water
2 tbsp	Whipping cream
Sweet whipped cream
½ cup	Whipping cream
1 tbsp	Sugar
Coffee
1⅓ tbsp	Instant coffee
2 tbsp	Hot water
4 tbsp	Caramel cream
1 tbsp	Condensed milk
4 tbsp	Milk
400 g	Ice

First make the caramel cream.

Put the whipping cream and 1 tbsp of water in a microwave proof measuring cup, over with plastic wrap, heat in the microwave for 30 second and set aside.

Pour the sugar and 1 tbsp water in a big ceramic bowl, over with plastic wrap, heat in the microwave for 3-4 minutes (for mine, 3.20 minutes is the right time).

Get the bowl out of the microwave (I suggest putting the glove on, it’s very hot and you can burn your hand), take the plastic out and pour the whipping cream mixture in, the caramel will be bubble (this is the reason for big bowl).

Now you get the caramel cream.

Second beat the whipping cream

Put the whipping cream and 1 tbsp sugar in a bowl beat until hold a stiff peaks. Put the whipped cream in pastry bag with star nozzle for decorating and put it in the fridge while you make the coffee.

Third make the coffee shake

Pour the 2tbsp of hot water over the instant coffee, mix in the condensed milk and milk, set aside.

Put the ice in bowl of the blender, pour 4 tbsp of caramel cream over the ice and follow by the coffee mixture. Blend until the ice is distributed, then pour the mixture into 2 glasses.

Now decorate

Squeeze the whipped cream over the coffee and use the remaining caramel cream drizzle over the top.

Serve immediately.