coffee pudding with lemon cream

Coffee is an important part of my grandparents' lives. Having lived through the Second World War and the Winter War, they both know what it is like to be without, to live on the bare necessities of life. My grandfather fought in the war, but he doesn't talk about it. My grandmother is more than willing to talk about her past; filtered and chosen versions, though, I'm sure.

Because of the war, they both went through years of coffee substitute. It seems at times as if they need coffee just to be reminded of what isn't anymore; that it is long since the war. Nowadays, as soon as 2pm rolls around, a pot of coffee is brewed and served with something sweet, usually homemade. To skip the coffee in the afternoon is unheard of.

Many times I have been sitting at their small, round kitchen table. A glass of juice - or nowadays, a cup of steaming coffee in my hand, waiting for Grandma to finish going through the cupboards for all the sweets they have. Pastries or a pie, cookies, ice cream, chocolate. There would always be something; usually quite the spread of goods. If there were ready cut pieces, the biggest one would be given to me. If there were only two pieces left for the three of us, my grandparents would share a piece to give me a whole one. Once we all had something on our plates, Grandma would start talking - about anything and everything. Stories of their neighbours, of their lives, of whatever had happened to them that week. The constant flow of her talking would not stop until one of us would get up from the table, finished long ago but not wanting to leave.

Coffee is slowly making its way into my life, as well. The last year of high school, I drank a lot of coffee just to stay awake to study for my finals. Nowadays, I drink coffee more for the pleasure of it than for the caffeine. It is a slow but sure process for me, to fall for coffee more and more every day. Most of my favourite moments involve coffee: a steaming cup of coffee in the morning when reading my Bible, the occasional indulgent latté in the afternoon when writing or reading.

Not only does coffee go well with sweets, it often is great in desserts. A shot of espresso in brownies - or pretty much anything made of chocolate - makes them all the more better. As it turns out, coffee also makes a great pudding. Paired with sweetened vanilla lemon cream, this pudding is packed with flavour. Though the days are longer, I still feel like a little extra energy is needed at times and this is just the dessert for those days.


Coffee Pudding with Lemon Cream
adapted from The First Mess
serves 4 to 6

* I have made this with cream and coconut milk, and I love it both ways. Using coconut milk doesn't impart coconut flavour. Rather, it just makes this pudding an easy, from-the-pantry dessert.

1 1/2 cups heavy cream (or 1 cup cream and 1/2 cup milk) OR coconut milk *
1/2 cup espresso or strong brewed coffee
1/4 cup brown sugar
2 tbsp cornstarch
1 1/2 tbsp cocoa powder
a good pinch of salt

In a small bowl, stir together brown sugar, cornstarch, cocoa powder, and salt; make sure there are no lumps. In a saucepan, bring cream and coffee to a boil, stirring constantly. Once boiling, vigorously whisk in the cornstarch mixture. Let it boil for 1 minute, than take off the heat. Spoon into serving cups and sprinkle sugar on top to prevent a skin from forming. Refrigerate for at least 3 hours before serving.


Vanilla Lemon Cream

3/4 cup heavy cream
2 to 3 tbsp sugar
zest of 1 lemon (about 1 tsp)
1/2 tbsp lemon juice
1 tsp vanilla extract or vanilla sugar

In a bowl, whip the cream, sugar, lemon zest, lemon juice, and vanilla until soft peaks start forming. Spoon a dollop of cream on top of the pudding and enjoy.

chocolate chip espresso muffins

It feels as if I am baking purely for brain fuel nowadays. Because when you spend most of your free time writing, there comes times when all the words seem to be used, all the thoughts already written down, all the emotions poured out.

When it feels like I am stuck between thoughts, muffins are a good option. Muffins are easy to make and there are plenty of options as for the kinds of muffins you can bake. The act of baking always manages to relax me. I love baking just for that. There isn't much flexibility in baking; rather, the fixed ratios are very important if you want something edible as a result. Still, there is always something small that can be done to make the baked good more to your taste. Whether it is adding spices or chocolate, using different flours or sugars, making muffins instead of a cake. That's why I like baking so much. It takes time and trials to know what you like, and what you don't like. It takes time to know what goes well with what.

And while there is the excitement of trying something new when baking, you can also find comfort in baking those goods you have been baking for years now. In using those old recipes that are perfect just as they are. For those days when you are feeling adventurous, the internet is full of new recipes and ideas for you to try. And when comfort is needed, there is no judgement to be found in baking those brownies you have been making for the last 10 years without changing anything. If it's good, no explanations are needed. All will be received with a glad heart.

If there ever is a time when words fail me, chocolate and coffee usually help. When those two are combined in a muffin form with a delicious oat streusel topping, it seems as if words start to flow again. Thoughts start clearing up and taking a form.

As for these muffins, they pack flavour as the espresso and dark chocolate come together, but these aren't too sweet. Rather, they are hearty, full-bodied muffins with a sweet streusel topping, and I love them as they are. However, if you are looking for sweet muffins specifically, I'd recommend adding maybe 1/4 cup white sugar and a little more yoghurt if the mixture seems too dry. Another option is using milk chocolate, which would add some sweetness to the mix as well.

Chocolate Chip Espresso Muffins
adapted from Sprouted Kitchen
makes 12

115g butter
2 eggs
1/3 cup + 1 tbsp plain whole milk yoghurt
1 tsp vanilla bean paste (or vanilla extract)

11/3 cups plain flour
3/4 cup spelt flour
3/4 cup packed brown sugar
1 tbsp espresso (or finely ground coffee)
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

100g dark chocolate, chopped

Streusel Topping:
30g cold, salted butter, cut into pieces
1/2 cup old-fashioned rolled oats
1/4 cup turbinado sugar

Preheat oven to 175C and grease a muffin pan or line with paper lines.

Place the butter in a small saucepan over medium heat, and let it melt. Watch the butter as foam starts to form and when the butter starts to bubble, stir it with a spatula. When the foam starts to subside, watch for small brown flecks in the bottom of the saucepan. When you see the brown flecks, take the butter off the heat and set aside to cool. The butter should be light brown in colour.

In a small bowl, whisk together the eggs, yoghurt and vanilla. When the butter has cooled, whisk it in as well.

In a bowl, whisk together the dry ingredients, making sure there are no brown sugar lumps. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the chopped dark chocolate and mix until just combined. Be careful not to overmix. Divide the batter evenly into the prepared 12 muffin tins.

In a small bowl, rub the streusel topping ingredients with your fingers until the butter is evenly mixed into the oats and sugar. Sprinkle the streusel topping evenly on top of the muffins.

Bake the muffins on the middle rack for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.