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Image result for sayings about monday and coffee

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Freshly brewed, hot cuppa coffee. 

"Let me hold that thought.....   Ahhhh, perfect!"

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fat burning coffee, Turmeric Fat Burning Coffee

Turmeric Fat Burning Coffee

prep 5 mins

cook 10 mins

total 15 mins

author drjockers.com

yield 2 cups

 Ingredients:

 Instructions:

Step #1:  Brew 2 cups of coffee

Step #2:  Pour into a glass blender while it is still hot

Step #3:  Add all the ingredients and blend

Step #4:  Serve and Enjoy!

 

 

Nutrition Facts

Serving Size 1 cup

Amount Per ServingCalories 78Total Fat 8 g

% Daily Value

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Helpful Notes:

You can make more depending upon how much you want, simply multiply the recipe.  Be sure to use a glass blender for this recipe as you wouldn’t want to pour hot coffee into a hard plastic blender as it will cause the plastic chemicals to leach into the blender.

Feel free to use the natural sweetener of your choice and to the flavor of your choice.  The dash of salt takes away the “bitter” after taste of stevia and makes this super flavorful and enjoyable.

You can also start small with the XCT oil and gradually work up.  If you take too much, you may notice indigestion or diarrhea.  Most people tolerate 1 tsp at a time just fine.

If you don’t have XCT oil around you can use MCT oil or coconut oil for this recipe.  We like the XCT oil because of its ability to immediately produce ketones in the body for fat burning and energy.

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Coffee and cake go good together!  Here is coffee "in" cake.  Maybe even better.

 

 

This is a great combination:

 

 Image result for vietnamese chocolate cake

Chocolate and Vietnamese Coffee Tart

Makes about (8) 4" tarts or (1) 8" tart

from Pichet Ong’s The Sweet Spot

Cocoa Tart Shell

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (113 grams) confectioners’ sugar

1/4 teaspoon salt

1/4 cup (23 grams) cocoa powder

1/4 cup (23 grams) almond meal

1 1 /3 cups (203 grams) all-purpose flour

1 large egg

Chocolate-Coffee Ganache

12 ounces (340 grams) bittersweet chocolate, chopped into pieces

1 3/4 cups (392 grams) heavy cream

1/2 cup (113 grams) evaporated milk

1/3 cup (28 grams) Vietnamese or French roast coffee powder

1/2 teaspoon salt

2 large eggs

1/3 cup (65 grams) sweetened condensed milk

Sweetened Condensed Milk Chantilly

1/2 cup (114 grams) heavy cream

1 tablespoon sweetened condensed milk

1/8 teaspoon salt

For the tart shells: Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal.

Add the egg and process just until the dough comes together.

Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.

When you are ready to bake the tart shells, preheat the oven to 325 degrees F.

Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8" thickness.

Place your tart pan or tart rings on a baking sheet lined with parchment paper or a Silpat.

Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.

Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch.

Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.

For the ganache: Place the chocolate into a large bowl and set aside.

In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.

Pour the hot mixture through a sieve over the chocolate and whisk to combine.

Add the eggs one at the time to the chocolate mixture and whisk to combine.

Add in the condensed milk and whisk until the mixture is very smooth and shiny.

Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle.

Let tarts cool on a rack and unmold to serve.

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