Tag Archives: coffee

coffee cake

The Dish: Mother’s Day Coffee Cake

Skip the crowded breakfast spots this Mother’s Day and show mom how much you love her by preparing one of her favorites! Share with us in the comments some of your mom’s favorite recipes. Who knows, maybe it’ll be featured on The Dish someday!

To start things off I’ll share one of my mom’s favorites.

My mom is a New Yorker through and through. She loves her back-east baked goods and always brings a suitcase full of bagels and bialys home with her each time she visits.

Another favorite that’s a bit more difficult to fit in her carry-on is coffee cake. The combination of soft, moist cake and crumbly topping go great with your morning coffee. It was ages before I found a recipe that did justice to a true New York style coffee cake. Trust me, make this recipe for mom and she’ll never want the stuff from Starbucks again!

As always, you can find this recipe and many more Mother’s Day inspriation at Scottsdale Living: The Dish on Pinterest!

Sour Cream Coffee Cake

Serves 12 or more

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1 1/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, coarsely cut
1/2 cup chopped pecans
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F. Grease a 1 1/2-quart Bundt or tube pan.

Sift the flour, baking powder, baking soda and salt into a bowl. Cream the butter in a separate bowl. Add 1 cup of sugar to the butter and gradually beat until the mixture is blended, 2 to 3 minutes.

Add the eggs to the creamed butter mixture one at a time, beating well in between additions. Beat in the dry ingredients and sour cream alternately, beginning and ending in flour. Add the vanilla.

In a separate bowl, combine the chocolate, pecans, the remaining 1/4 cup sugar and cinnamon.

Sprinkle a third of the chocolate and nut mixture into the bottom of the greased pan. Spoon in half of the cake batter. Sprinkle more of the chocolate and nut mixture over the batter, reserving some for the top. Pour the remaining batter into the pan. Smooth it out evenly and top with the remainder of the chocolate and nut mixture.

Bake for 45 minutes or until tester inserted in the center comes out clean. Cool. Remove from the pan to a rack.

Goes great with just a nice hot cup of coffee or sliced and served as part of a brunch buffet.

Share with us your Mother’s Day favorites and be sure to give her a big kiss this year!
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cup o joe

Phoenix Public Market hosts free monthly tastings

Starting Sunday May 11, learn and taste the differences between full-immersion vs. drip brewing, and more.

WHO: Coffee cravers, bean buffs, Joe junkies and anyone else interested in learning more about the secrets to preparing and savoring the perfect cup o’ coffee.

WHAT: Are you tired of the sipping the same old cup o’ Joe? Do you want to learn more about the latest advances in bean blends and high-tech preparation, but don’t know where to start? Head on over to the Phoenix Public Market Café, where the gurus at Cartel Coffee Labs will be hosting a free coffee tasting and demo from 8 – 10 am on the second Sunday of each month. Kicking off on Sunday, May 11, learn variations in coffee brewing techniques with demos led by Cartel’s expert staff as they demonstrate techniques such as full immersion brewing methods versus filter drip brew – all while tasting the results!

For the decaffeinated, full immersion brewing techniques, such as the French Press, Vacuum Pot or Siphon Brewing, steep the coffee grounds directly in hot water for an extended period of time, before the grounds are removed to leave behind the coffee. Meanwhile, drip brewing, or filtered coffee, involves pouring water over roasted, ground coffee beans contained in a filter, and can include everything from the traditional drip coffeemaker to the test tube-like Chemex coffee maker.

WHEN: Cartel Coffee Lab tastings at the Phoenix Public Market Café are hosted every second Sunday from 8 – 10 am, starting on Sunday, May 11, 2014

WHERE: Phoenix Public Market Café
14 E. Pierce Street (Central Avenue & McKinley Street)
Phoenix, AZ 85004
602-253-2700
www.phxpublicmarket.com

coffee beans

Phoenix Coffee Company going to ‘Shark Tank’

Local entrepreneurs Connor Riley and Samantha Meis, the cofounders of MistoBox, are taking the plunge into the “tank” to pitch their business idea on ABC’s hit reality television series Shark Tank on Friday May 3rd at 7 p.m.

On the show Riley and Meis will be introduced to a panel of five wealthy millionaire and billionaire investors (“sharks”) where they will pitch MistoBox, a company aimed at revolutionizing the way people buy and discover coffee. Riley and Meis were selected among 36,000 applicants to pitch their innovative business idea in hopes of getting their venture funded.

“Getting to pitch to the investors on Shark Tank was a once in a lifetime experience. It was so exciting and terrifying all at the same time!” said Meis.

MistoBox, based out of Downtown Phoenix’s revitalized warehouse district, sends subscribers four exceptional coffees each month from artisan roasters across the country.  In order to narrow it down, each month a panel of MistoBox coffee experts taste more than 50 coffees submitted by different coffee roasters to decide which make the cut and are delivered to subscribers’ doorsteps. Subscribers can then brew each of the selected coffees and pick a favorite. When they find one they love, they can head back to MistoBox’s online shop to get up to two full bags of their favorite with free shipping.  It’s just enough coffee to tide subscribers over until their next MistoBox is delivered, and they discover their next favorite!

Local favorite Cartel Coffee, based out of Tempe, was featured just last month. “This was by far one of our most popular coffees featured ever, and it’s local which is great! We love supporting local companies,” said Meis.

You could say Riley, a Phoenix native, and Meis are two adventurers with an entrepreneurial spirit. The pair met while studying abroad in Spain where they fulfilled their need for adventure by running with the bulls together.

A year after returning back to the University of Arizona in Tucson, they were paired up in the Entrepreneurship Program at the Eller College of Management where they were given a class assignment to come up with an innovative business idea. They absolutely loved coffee and wanted to figure out a way to get delicious coffees – from the best roasters – into more people’s homes. MistoBox was born on their college graduation day in 2012 and began with funding from a successful Kickstarter project, an online platform for raising funds and gaining investors for a startup company. Since, the two have moved the company to Phoenix and are expanding their network of coffee-crazed subscribers every day!

“It is incredible the response we’re getting,” said Riley. “In the fast-paced lives we all live, it’s convenient and exciting for people to get these great coffees without having to take the extra time find them.”

Will the sharks “bite” on MistoBox? Tune in to ABC on Friday, May 3rd at 7 p.m. to find out.

coffee beans

Phoenix Coffee Company going to 'Shark Tank'

Local entrepreneurs Connor Riley and Samantha Meis, the cofounders of MistoBox, are taking the plunge into the “tank” to pitch their business idea on ABC’s hit reality television series Shark Tank on Friday May 3rd at 7 p.m.

On the show Riley and Meis will be introduced to a panel of five wealthy millionaire and billionaire investors (“sharks”) where they will pitch MistoBox, a company aimed at revolutionizing the way people buy and discover coffee. Riley and Meis were selected among 36,000 applicants to pitch their innovative business idea in hopes of getting their venture funded.

“Getting to pitch to the investors on Shark Tank was a once in a lifetime experience. It was so exciting and terrifying all at the same time!” said Meis.

MistoBox, based out of Downtown Phoenix’s revitalized warehouse district, sends subscribers four exceptional coffees each month from artisan roasters across the country.  In order to narrow it down, each month a panel of MistoBox coffee experts taste more than 50 coffees submitted by different coffee roasters to decide which make the cut and are delivered to subscribers’ doorsteps. Subscribers can then brew each of the selected coffees and pick a favorite. When they find one they love, they can head back to MistoBox’s online shop to get up to two full bags of their favorite with free shipping.  It’s just enough coffee to tide subscribers over until their next MistoBox is delivered, and they discover their next favorite!

Local favorite Cartel Coffee, based out of Tempe, was featured just last month. “This was by far one of our most popular coffees featured ever, and it’s local which is great! We love supporting local companies,” said Meis.

You could say Riley, a Phoenix native, and Meis are two adventurers with an entrepreneurial spirit. The pair met while studying abroad in Spain where they fulfilled their need for adventure by running with the bulls together.

A year after returning back to the University of Arizona in Tucson, they were paired up in the Entrepreneurship Program at the Eller College of Management where they were given a class assignment to come up with an innovative business idea. They absolutely loved coffee and wanted to figure out a way to get delicious coffees – from the best roasters – into more people’s homes. MistoBox was born on their college graduation day in 2012 and began with funding from a successful Kickstarter project, an online platform for raising funds and gaining investors for a startup company. Since, the two have moved the company to Phoenix and are expanding their network of coffee-crazed subscribers every day!

“It is incredible the response we’re getting,” said Riley. “In the fast-paced lives we all live, it’s convenient and exciting for people to get these great coffees without having to take the extra time find them.”

Will the sharks “bite” on MistoBox? Tune in to ABC on Friday, May 3rd at 7 p.m. to find out.