Ode to Caffeine
When I wake up in the morn I rise
Stuporous and with heavy feet I stumble to the sink
And wipe away the sleepies from my eyes
"Alas, what a long day of work ahead of me" I think.
Soon after though your liquid presence arrives
Settled in a mug that canst never be too large
And your hazelnut scent lingers around my nares
I sip I feel as though I have gained many lives
Like an iPhone I feel myself recharge
Thank god for thee, caffeine, for at least you care.
Surgery life is quite busy and I didn't have time to write a lengthy post, but I couldn't resist sharing this cinnamon espresso biscotti with you. And I wrote a poem about it because I'm a dork. It's simple, perfect with coffee, and chock full of espresso, which is the real deal. A caffeinated stick for your caffeinated drink! Just don't eat in excess in the evening, unless not sleeping at night is your thing.
Cinnamon espresso biscotti
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons baking powder
1 dash salt
1 1/2 tablespoons cinnamon
2 tablespoons espresso powder
!For the white chocolate glaze
1/2 cup white chocolate chips
1 tablespoon butter
1 tablespoon espresso powder
Preheat oven to 375 F.
Beat oil and sugar well and then beat in the eggs and vanilla.
Add the sifted flour, baking powder, salt, cinnamon, and espresso powder and mix well.
Flour your hands and shape the dough into 2 loaves. Place loaves on a baking sheet lined with parchment paper.
Bake the loaves for 15 minutes, then lower the temperature to 300 F. Bake for 30 more minutes. Take the cookies out of the oven.
Using a bread knife, slice the loaves of dough into cookies about 3/4 inch thick. Place the biscotti on the cookiesheet on their side and then bake in the oven for 5-6 minutes on each side to crisp up.
Take out of the oven and put the biscotti on a cooling rack until completely cool.
!For the glaze
Melt white chocolate chips and butter in a bowl in the microwave, in 20 second bursts. Add the espresso powder and stir. Put the glaze in a piping bag and then drizzle the icing over the biscotti.
Enjoy with a mug of your favorite Colombian or hazelnut roast for breakfast (or lunch!)