Another ridiculous commercial for 5-Hour Energy drink was on the television, and I wonder why folks can be so gullible sometimes? Basically, it’s the idea of convenience; the quick fix. Why go through the trouble of brewing up fresh coffee when you can just twist off a cap from a small, compact bottle. Let’s see, first off, coffee tastes a heck of a lot better; it has zero calories and carbs if drunk black; it’s the add-ins like sweeteners and creamers that give the boost to calories and carbs. Secondly, a 14 oz. container of coffee contains 164 grams of caffeine, the energy drink only has 135 grams; not the boost you might have been hoping for in reality. Third, a bag of ground coffee can cost anywhere from $5 to $8 a 12 oz bag, unless you enjoy paying more for a fancy brand name, and will last a long while. The energy drink comes in a little bottle, is gone in seconds, and you just paid $3 to $4 for a one shot deal. If you really have no inclination to make coffee at home, buy a container at the local mart for $1 to $2, depending on if it’s regular coffee or those cappuccino brands. Still a bargain and still tastes loads better than the energy drink.
Need a little more inspiration for making coffee? Go to my Feb 17, 2011 post called “Chocolate and Coffee – two lovely food groups”; you’ll find a recipe and more information about coffee, and chocolate. How could you go wrong with that?
If making the cookie recipe is not up your alley, than here’s one for a simple candy, the truffle. How in the world could you resist?
Oh, before I forget, if you’re reading my blog, and I bet you are enjoying it, why not become a Follower? You can sign in using a Google (Gmail) or Yahoo account; just look to the side of this post, and you’ll see where it prompts you to become a Follower. I appreciate it greatly, and thanks!!!
Bittersweet Coffee Truffles
1 (14 oz) can sweetened, condensed milk
3 cups chopped bittersweet chocolate
2 Tbsp Grand Marnier
3 Tbsp espresso coffee
1 cup crushed, roasted hazelnuts
In a medium saucepan, medium heat, melt together the condensed milk with the chocolate till smooth and shiny. Remove from heat; stir in Grand Marnier and coffee. Pour mixture into an 8” x 8” pan, cover with plastic wrap and refrigerate for 3 hours.
Using a melon baller, or teaspoon, form 1 ½ inch balls; roll these in the crushed hazelnuts. Place in decorative mini-baking cups. To store, place in an airtight container, in the refrigerator, for up to one week.
Makes 2 dozen.
March 1, 1995