Looking for both "Jamaican" caffeine and alcohol in your drink? Then try this recipe I found at www.timesonline.co.uk

"Serves 4

Ingredients

4 tbsp blue mountain Jamaican fresh ground coffee

4 tbsp soft brown sugar

100ml dark rum

4tbsp double cream

Method

Put the fresh coffee into a jug or cafateriere and pour on the boiling water. Leave to brew for a few minutes.

Pour the coffee into four glasses, add the sugar, stir to dissolve, and then pour in the rum.

Carefully pour on the double cream over the back of a teaspoon so that it floats on top of the coffee"

It looks like a good drink! I mean Blue Mountain Coffee alone is good but putting rum in it seems really interesting. I am not really a big fan of rum but this recipe is too tempting not to try. Try it also and let us know..Enjoy your caffeine and alcohol!

*Picture from www.timesonline.co.uk

It's been awhile since I last posted a recipe that includes coffee so when I was searching for a great recipe I stumbled upon this Blueberry Sour Cream Coffee Cake Recipe by Susan Walschlager of Anderson, Indiana. Who wouldn't notice it, with a name like that (having all the ingredients in the name is a mouthful) it would be really hard to miss. When I saw the picture, it was really enticing and I would agree with what she said:

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe.

This looks really good as it was originally featured in www.tasteofhome.com and Reader's Digest. Before I give out the recipe, here are some nutritional facts you need to know.

* One serving: (1 piece)
* Calories: 448
* Fat: 17 g
* Saturated Fat: 10 g
* Cholesterol: 114 mg
* Sodium: 328 mg
* Carbohydrate: 68 g
* Fiber: 1 g
* Protein: 6 g

The Recipe
Preparation time: 25 minutes
Cooking time: 55 minutes

You Will Need
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream

Filling
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries (Do not thaw when frozen)

Glaze
1 cup confectioners' sugar
2 to 3 tablespoons milk


What to Do
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.

2. Spoon a third of the batter into a greased and floured 10-inch tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.

3. Bake at 350°F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Hope you enjoy the cake! Let me know what you think..:)

I just could not help thinking about the award winning coffee Laura Perry made. I mean, how does it taste like? Coffee and Mascarpone combined is like tiramisu right? Will I also start to love that mascarpone? Too many questions so I decided to research on an Italian tiramisu recipe to share with everyone.

You'll need:

• 6 yolks

• 3 egg whites

• 100gr of sugar

• 250gr of mascarpone

• 250gr of Italian coffee

• 250gr of pavesini

• 2 spoons of powdered cocoa

• half spoon of istant coffee grains

How to do it:
Prepare the coffee: if you're using the Italian stove coffee maker , depending on its size (2, 3, 4, 9 serving), consider making about 9 coffees. It will serve to wet the biscuits.

Beat the yolks with the sugar white until it gets clearer. Add the mascarpone and put apart.

Beat the egg whites until whipped up. Mix with the other cream. Take a square pan (maybe a pyrex. If you have a rectangular one, with about 10 cm of width, it'll be easier for you to place the biscuits on the sides and bottom, and then come making layers), and begin with the first layer of Pavesini biscuits wet in the coffee.

tip: Wet less the first biscuits, as they are going to be the lower ones and will automaticaly get more cream and coffee from the ones that will come above).

Make then a layer of cream and spread a little of instant coffee (it's a real tip that will make your tiramisu really special. Spread some cocoa powered and go ahead until finishing the biscuits. The last layer is the cream one, with powdered cocoa and coffee on.

Put it into the refrigerator for at least 5 hours.

tip: I used to cut it into individual portions, plastic wrap it and freeze. When I wanted to eat, a minute inside the microwave and it was like having just done it!

Could Laura Perry's mascarpone macchiato taste like tiramisu? What a treat if I could make or at least taste it. It looks like coffee and mascarpone go together perfectly. I have realized that this entry besides having an Italian tiramisu recipe is just full of questions. Yes I do have a lot of it today but at least one thing has been answered and that is...starting today I am officially a mascarpone lover! How about you?