Green Mountain Coffee - more than just a great cup!

At Twist OP we love a great cup of coffee.  But, did you know that there are also some great recipes on the Keurig Blog.  Here are two of our favorites - let us know if you try them and if you agree that they are keepers!

 Barista Beef Stew!  A one pot meal, beef stew sticks to your ribs, fills you up, and warms you all over. No wonder cowboys make it on the trail.  Being who we are, we had to add a little of Barista Prima® Italian Roast coffee to the mix, which helps to bring out the flavor of the mushrooms and thyme. Cowboy, meet barista.

Barista Beef Stew  Serves 6

Ingredients

• ½ cup flour
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 lbs. boneless beef chuck, cut into 1-inch pieces
• 3 Tablespoons olive oil, divided
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• ½ cup dry red wine
• 1 Barista Prima Italian Roast K-Cup®  brewed at 8-oz. setting
• 1 14-oz. can beef broth
• 12-oz. whole button or cremini mushrooms
• 1 bay leaf
• 4 large carrots, peeled and cut into 1-inch pieces
• 1 ½ cup frozen peas
• 1/3 cup fresh parsley, minced

 
Directions Heat large Dutch oven and add 1 Tablespoon oil. Cook beef in two batches, browning on all sides.  Transfer to bowl or plate.  Add remaining oil to Dutch oven along with onions, garlic, and thyme. Cook, stirring, 5-minutes or until softened.  Add wine, coffee and broth, scrapping up brown bits on the bottom of the pan. Transfer the beef and accumulated juices back to the Dutch oven and add mushrooms and bay leaf.  Cover, reduce heat, and simmer 1-hour. Add carrots and simmer, covered, 30-minutes or until beef is tender.  Stir in peas and parsley and cook for 5-minutes or until cooked through.  Season to taste with salt and pepper. - 


See more at: http://blog.keurig.com/blog/kristen/barista-beef-stew-recipe#sthash.HariVZGs.dpuf

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Dark Chocolate Flourless Cake  Who can resist a great chocolate cake?   We bring you an intense chocolate, almost brownie-like cake smothered with more chocolate.  Here’s the recipe, and I think it’s a perfect contender for your Valentine’s Day date night dessert. 

Ingredients: 
1 Cup bittersweet (or you can use semi sweet) chocolate chips 
½ Cup unsalted butter 
¾ Cup granulated sugar 
¼ Teaspoon salt 
2 Teaspoons  Green Mountain Coffee Dark Magic
1 Teaspoon vanilla extract 
3 Eggs 
½ Cup unsweetened cocoa powder   
Ingredients for the Glaze: 
1 Cup semisweet or bittersweet chocolate chips 
½ Cup heavy cream 




Directions: Preheat oven to 375. Lightly grease 8” round spring form pan. Line the bottom with parchment paper. Grease the top of the paper.

For the cake: Place the chocolate chips and butter in a microwave safe bowl. Slowly heat (30 seconds at a time) until the butter is melted and the chips are slightly melted. Stir until chips are completely melted.  
Stir in sugar, salt, coffee and vanilla. Add the eggs, beating until smooth. Finally add the cocoa powder. Transfer batter to the cake pan, and bake for 25 minutes, or until the top forms a thin crust. Let cool completely. 

Glaze Directions: Combine the chocolate chips and the cream in a microwave safe bowl. Heat until the cream is very hot, but not boiling. Remove from microwave and stir until the chocolate melts and the mixture is smooth and glasslike.  Carefully spoon the glaze over the cake. Allow the glaze to set and harden before cutting – about 1 hour. - 

See more at: http://blog.keurig.com/blog/hannah-hassler/national-chocolate-cake-day#sthash.73eBRRez.dpuf

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