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Hey guys!  We have a great new recipe featured on our #gpctable series--this one incorporates just the right amount of coffee flavor into a decadent dessert.  These layer bars are a nice little treat, and are actually pretty healthy, too! There are so many flavors happening in this recipe, each bar is filled with multiple layers of sweet goodness. We hope you enjoy this recipe as much as we have.  Let us know what you think!

INGREDIENTS

CARAMEL LAYER:
1/2 cup honey
1/2 cup coconut milk
1/2 tsp sea salt

CRUST:
1/3 cup coconut flour
1/4 cup almond flour
2 tbsp coconut oil, softened
1 tbsp honey
1/2 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp cinnamon

CHOCOLATE LAYER:
3 ounces unsweetened chocolate
3 tbsp Golf Park Cold Brew Coffee
1 tbsp coconut milk
3 tbsp honey

COCONUT CREAM LAYER:
3 tbsp coconut butter
6 tbsp coconut milk
3 tbsp honey

TOPPINGS:
1/2 cup chopped walnuts
1/4 cup shredded, unsweetened coconut
1/4 cup chocolate chips

DIRECTIONS

1. Make caramel sauce first.  Bring honey to a slow boil over medium heat.  Simmer on medium heat for 6-7 minutes, stirring occasionally.  Remove from heat and whisk in coconut milk and salt.  Place back on heat for 15 minutes to continue cooking.  Remove from heat and let cool to room temperature.

2. Make the crust next.  Preheat oven to 350.  Mix crust ingredients in a bowl until dough forms.  Press dough into a 8x8 inch oven proof dish.  Bake for 10 minutes.  Remove and cool for 15-20 minutes.

3. Make the chocolate layer.  Melt chocolate at a slow pace over double broiler, stir in milk and honey.  Spread the chocolate over the base (crust) layer.

4. Pour caramel sauce over chocolate layer.  Scatter chopped walnuts over the chocolate.

5. Make the coconut cream.  Mix the coconut cream layer ingredients in a bowl, then pour over the walnuts.

6. Sprinkle the coconut and chocolate chips on the top layer.

7. Bake for 20 minutes at 350.  Remove and let cool for 15 minutes.  Store in fridge for 1 hour, then cut into bars & enjoy!

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Guys! Summer cook-out season is here! In fact, at this very moment, I can smell my neighbors grilling something super tasty and it's taking everything in me not to casually pop in for an unexpected 'hello'. Anyways, if you're anything like us here at Golf Park, there is absolutely nothing better than a perfectly grilled steak...juicy and delicious!

We want to take this opportunity to blow your minds. COLD BREW MARINATED STEAK. Wait, what? Yes.  Coffee + Meat. For a bold, unexpected flavor, our cold brew coffee makes the perfect marinade (with just a few other ingredients). It's super easy to prepare, and you'll win over all your family and friends with this one meal.  We decided to use our steak in tacos. Because...well, tacos...but feel free to experiment with this marinade.

Ingredients

1 cup Golf Park cold brew coffee
1/3 cup balsamic vinegar
1/4 cup brown sugar
3 tbsp olive oil
3 shallots 
3 garlic cloves
1 tsp ground black pepper
1/2 tsp salt

Directions

1. Whisk together cold brew, balsamic vinegar, brown sugar, olive oil, salt and pepper in a bowl.
2. Finely chop shallots and garlic cloves; add to bowl and whisk together.
3. Fill large zip-lock bag with marinade and add steak.  Store in refrigerator for 12-18 hours, turning bag over once or twice.
4. Remove from refrigerator and bring steak to room temperature.
5. Place on preheated grill and cook to your preference.

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On our first installment of our new recipe series TABLE, we will show you how to make Whoopie Pies infused with GPC Cold Brew.

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SOURCED: I

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SOURCED: I

A few weeks ago we got an email from our buddy Seth at Blanchard’s Coffee in Richmond. He told us that the coffee we have been using, since we started Golf Park Coffee, was out of season. The coffee that we, and a lot of you, have grown to love. 

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