Wednesday, February 10, 2010

Muffin Donuts = Duffins

The facebook posting has created a lot of interest, so I'm including the recipe for the muffin donuts or Duffins as my husband likes to call them.

1/2 c butter
1 c sugar
1 egg
1 cup ripe bananas (approx. 2 bananas)
1 tsp baking soda
1-1/2 c A/P flour
1 tsp cinnamon
1/2 tsp salt
2 T hot water

Preheat oven to 350 degrees. Place shelf on center level of oven.  Grease muffin cups.
Cream butter and sugar.
Peel ripe bananas and using a fork, mash.
Blend egg into butter mixture.  Mix in bananas.
In hot water, disolve soda.  Add to banana mixture.
Combine with flour, cinnamon and salt.  Stir until blended, mixture should be lumpy.  Do not over stir.
Spoon into muffin pans and bake for 15 to 20 minutes (depending upon your oven) until golden brown.  Do not overbake!

1/2 c Butter, melted
Cinnamon Sugar Blend

Remove muffins from pan and let cool enough to handle.  Working with one muffin at a time, while still warm, brush all sides of muffin with melted butter and immediately toss into cinnamon sugar mixture - coating all sides.  Best enjoyed the same day they are made!

Warning:  The recipe may not sound all that great.  I mean a muffin donut...really?!  But it is hard to eat just one.  So when you make them, plan to be out of the house for the rest of the afternoon and leave them behind - or before you know it, you will have eaten each and every one of them!  Consider yourself warned.

Tuesday, February 9, 2010

Gratin Recipe - Creamy, cheesy, rich and delicious!

Brian and I are discovering wonderful recipes for our JAVA Spice.  The following recipe I initially made for a brunch menu and served it with eggs and smoked sausage.  Then later, served the potatoes with a grilled rib-eye and was again in love!  The JAVA Spice adds a nice richness to the potatoes and the creaminess and cheese is unbelievable.  It's very difficult to stop yourself from going back for seconds...again and again and again....I would not hesitate to serve them with a pork loin, roasted ham, rich steak or again with eggs.  They are divine! 

I was fortunate to have an espresso rubbed cheese from Beehive, which I used and strongly recommend.  However, if you cannot find an espresso rubbed cheese, substitute a soft creamy cheese like Fontina and if you do substitute, perhaps add 1/4 tsp more JAVA Spice to the recipe.  The spice is quite aromatic and flavorful, so a little will go a long way.  And now, the recipe.

POTATOES ~ cheesy, creamy spiced gratin!


2 Lbs. Potatoes, peeled and thinly sliced

2 cups Fontina Cheese, Grated

(substitute with espresso rubbed cheese if you can get it)

Pinch Freshly ground pepper

3 T Flour

1 tsp Salt

1 cup Heavy Cream

1 cup Chicken Broth

½ tsp JAVA & Co.’s JAVA Spice
*(remember if you do use Fontina vs. espresso cheese, you may want to add an extra 1/4 tsp of spice)

Serve for brunch or with roasted ham, pork loins or rib eyes – delicious! This is a wonderfully rich and versatile potato dish! Be sure to read through the directions before beginning and plan ahead. The baking and resting time is approx. 2 hrs.


1. Preheat oven to 350 degrees. Butter a shallow 2 quart baking dish. In dish spread a layer of the potato slices, overlapping them.

2. In small bowl, combine cheese, pepper and JAVA Spice.

3. Sprinkle some of the cheese over the layer of the potato slices and continue to alternate remaining potato slices in layers with the cheese mixture, making sure you reserve enough cheese and set aside cheese for the top and final layer.

4. In separate bowl, whisk flour, salt and cream; then add broth. Pour mixture over potato layer and then top with reserved cheese mixture.

5. Cover dish tightly with foil. Bake one hour. Uncover and bake an additional 25 minutes or until top is lightly browned and thickened and potatoes are tender. Let stand minimum of 25 minutes before serving.

Be sure to visit our website and follow the links for additional recipe ideas for both our JAVA Spice and our JAVA Syrups!


Jamie Knoll
Owner / Co-founder

Wednesday, February 3, 2010

12th Illinois Products Expo…A Food and Cooking Extravaganza

"12th Illinois Products Expo…A Food and Cooking Extravaganza”

The expo will provide an excellent opportunity for consumers and wholesale buyers to sample and then purchase innovative Illinois food products. Products showcased are grown and/or made exclusively in Illinois.
March 6th (Saturday), 10:00 am to 5:00 pm
March 7th (Sunday), 11:00 am to 4:00 pm
Orr Building, Illinois State Fairgrounds - Springfield, Illinois
JAVA & Co. will be on hand 'taste' sampling our decadent coffee infused syrups and we will bring a collection of our coffee infused specialty foods to sell. Visit our website to place your order in advance by February 24th (wholesale orders by February 15th) and choose FREE Local Pick-up and we will bring your prepaid order to the expo. We ask for advance notice because remember - all of our items are made to order from scratch!

The expo will also feature the Illinois Wine & Cheese Garden involving at least 20 Illinois wineries sampling their wines.

Consumers can taste specialty food products and meet and chat with the producers and owners. Food buyers can also sample and see firsthand the foods and packaging before they bring in wholesale quanitities to their stores or market. It promises to be an exciting weekend for both consumers and buyers alike.

See you there!

Jamie Knoll

JAVA & Co.
Small Batch Recipes