At the time I was still living in Brazil so I had the prize shipped to my parent’s house since I knew I would be back in the US in a few short months. Well, when I traveled to my hometown for Thanksgiving I finally got my hands on my prize!
I added four scoops of coffee per the instructions. It suggested one scoop for each four ounce cup of coffee. Considering I’m a 8 to 12 ounce per cup girl I thought this amount would work well. The instructions lacked details for the amount of water though so I just filled the pot half way with boiling water.
It sat to brew for four minutes and then down went the plunger. Success! I enjoyed a strong, rich cup of French Press coffee this morning. I really enjoy switching up my coffee making methods especially after living in a coffee-centric culture for two years.
Thanks to Miranda and Bodum for the giveaway! If you are looking for a Christmas gift for a coffee lover I did notice there is a festive red French Press on the Bodum web-site. If you need another cookie idea I’ve reposted my Café & Cream Shortbread below. I think I might make it again this week for a Christmas luncheon I’m attending.
Café & Cream Shortbread
Cream butter and sugar. Add in vanilla. Slowly mix in flour. Dough will be crumbly. Press dough together and split into two equal parts.
Transfer one half to a sheet of plastic wrap. Press together to form the dough more and wrap in plastic as you shape it into a square log. Refrigerate for about 20 to 30 minutes.
To the remaining dough, mix in cocoa powder and coffee. Repeat the same process forming it into a square log shape. Refrigerate for about 20 to 30 minutes.
Preheat oven to 350 degrees F. Remove dough from fridge. If it is too hard to work with allow to sit at room temp for a bit to soften. Cut each log into four equal strips. Arrange the dark and light strips so that they alternate, make two stacked rows. Wrap in plastic and from into a square log, pressing the dough together slightly. Unwrap and cut cookies about ¼ inch wide.
Place on an ungreased cookie sheet. Bake for 8 to 10 minutes. Let cool for 1 to 2 minutes and carefully transfer from cookie sheet to cooling rack. Makes 12 to 15 cookies.