It’s September, the air is starting to get crisp, the leaves are starting to change color…. and it’s pumpkin spice latte time. Everything pumpkin has begun. To celebrate, I decided to make pumpkin spice latte bundt cakes! This cake is coated with cinnamon, sugar and coffee, and is made with pumpkin spice VIA. A great way to kick of the season of pumpkin.
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Sometimes the Roastery will offer very small lots of coffee, that are only available for a short time (days). I heard rumors of a sun-dried Costa Rican coffee was coming to the scoop bar, and I got off work, hopped on a ferry, and went to investigate! As luck would have it, the Costa Rica Tarrazú Santa Elena was there with a sign that said black cherry & dark chocolate. Perfect. I loaded up with as many bags as I could carry back to the ferry. My ferry ride home was a very aromatic one, rich bittersweet chocolate, saturated sweetness and ripe fruit aromas. I knew instantly what I wanted to make; A black forest cake!
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If you’re new here you’ll find that I use VIA in everything. It is my go to item for my markout, and I use it just about every single day. The great thing about VIA is that it can dissolve in anything, so the sky’s the limit! I love the strawberry lemonade refresher via. I also love strawberry cupcakes. Why not take a classic strawberry buttercream and add VIA to it? It’s delicious. Trust me.
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I am kind of obsessed with VIA Refreshers, especially the Valencia Orange flavor. These cookies are so colorful and just scream SUMMER.
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Nutella stuffed cinnamon rolls
The Brazil Sertãozinho is easily one of my favorite Starbucks Reserve coffees to date. It makes the most incredible cold brew that tastes like chocolate milk, but when brewed hot in the chemex, it reminds me of Nutella. Milk chocolate, toasted hazelnuts and so smooth. This is a perfect coffee for a sinful breakfast, so I decided to pair it with cinnamon rolls that have been stuffed with Nutella and via.
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One of my most favorite things around the holidays are chocolate oranges. It is such a great flavor combination! The Valencia orange via is my favorite, and I really wanted to bake something with it. Why not cookies? Cookies are always good!
People always give me a strange look when I tell them what’s in the cookies, but once you have one, you’ll be hooked. I promise.
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On April 8th 2008, Pike Place Roast was introduced! Ever since then, this coffee has been our every day brew from open to close.
Here in Seattle, there is a Special Reserve Pike Place that is only sold in two stores, the original 1912 Pike Place store, and around the corner at 1st and Pike. This blend was created in 2003 to commemorate the first Starbucks store. Inspired by our rich history, this is a blend of three Latin American beans; Costa Rica Bella Vista, Guatemala Antigua and Colombia Nariño Supremo. Pike Place Special Reserve is roasted a bit darker than usual, is incredibly smooth with a touch of roast intensity.
Every year I celebrate Pike Place day, and I always bring a bag of Pike Place Special Reserve to kick things off. This is Starbucks history in a cup.
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Coffee should be as black as hell, as strong as death, and as sweet as love
If you are reading this far back, welcome. This is technically my first blog post – from 2012. It took 3 years, but I finally got here.
For months, one of my partners and I were planning a Turkish coffee night at Starbucks. I was in charge of the food (naturally) and I made a huge spread of my take on Turkish sweets. One of my favorite things I made were these turkish coffee cookies. Coffee, chocolate and cardamom all rolled in to one delicious cookie!
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