Toddler parenting is no joke. And occasionally I need an afternoon cup of coffee to keep up with my busy boy. That’s why I love our Keurig. It’s easy to brew just one cup — whether I’m in the mood for a traditional house blend or a seasonal pumpkin spice or my favorite hazelnut.
Last Friday, my little sidekick and I traveled to the Giant Eagle Market District in Robinson for a mid-day coffee break. Italian Barista Champion Francesco Sanapo was there to tell us about the new Barista Prima K-Cups, which are stronger and darker than most K-Cups I have tried.
I am not typically a fan of bold coffee blends — especially when served black — but Francesco made me a believer. (Perhaps it was his thick Italian accent and romantic descriptors like “subtle hints of bittersweet chocolate” and “robust with berry notes.”) Also, it didn’t hurt that his coffees were paired with sweets from Chef Maureen Joyce of Bella Christie and Lil’ Z’s Sweet Boutique.
First we sampled Nutella Crepes with the Columbia Blend. Then it was onto Duffins (Doughnut Muffins!) and the House Blend. And it was at this point, unfortunately, that Sam could no longer sit still in my lap. So, as we made our (very loud) exit, they served Chocolate Chip Pumpkin Bread paired with the French Roast. And finally — the one I was most anxious to try — Tiramisu Brownies with the Italian Roast. (Sam, you owe Momma a Tiramisu Brownie, buddy.)
The next morning we baked a batch of Duffins and brewed two cups of Barista Prima coffee in the comfort of our own kitchen. That’s the beauty of K-Cups. You can be an Italian Barista Champion, too. Also, you don’t have to worry about your toddler crawling under bistro tables while you try to sip your hot coffee.
The Duffins are dense like doughnuts, but baked in muffin form. And as if that doesn’t sound delicious enough, just wait until you dunk them in melted butter and roll them in cinnamon and sugar. These sweet treats pair well with a medium-dark roast, and the addition of almond extract compliments the toasted nutty finish of the Barista Prima House Blend.
And guess what … the fine folks from Barista Prima Coffeehouse would like to share a box of their House Blend K-Cups with one lucky reader! Just leave a comment below and tell us: What’s your favorite sweet treat to pair with a cup of coffee?
Terms of the Giveaway
- I did not receive any monetary compensation for this post. I did receive this product free for review.
- To enter, leave a comment below and tell us: What’s your favorite sweet treat to pair with a cup of coffee?
- Giveaway ends Wednesday, Nov. 21st at noon.
- Winner will be selected by a random number generator.
- Don’t forget to include your e-mail address with your entry so we can contact you if you win.
Makes 12 duffins.
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup canola oil
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- melted butter
- equal parts cinnamon and sugar
- Preheat oven to 350°F. Lightly grease a 12-muffin tin.
- In a large bowl, beat together sugar and egg until light and fluffy. Add oil, milk, vanilla, and almond extracts. Mix to combine.
- In a separate small bowl, sift together flour, baking powder, and salt. Pour into the egg mixture and stir well.
- Divide batter evenly among 12 cups, filling each about half full.
- Bake for 15 minutes, until toothpick comes out clean.
- While muffins are baking, melt butter in a small bowl. Combine cinnamon and sugar in another small bowl.
- When the muffins are done, roll them in melted butter, then in cinnamon and sugar, coating all parts of the duffin.
(from Maureen Joyce of Bella Christie and Lil’ Z’s Sweet Boutique)