Raise a cup to National Coffee Day - Sturgis Journal

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While coffee offers that wonderful sensory pleasure that comes from drinking it, doing so might help to extend our lives as well.

That gives coffee drinkers even more reason to raise a cup to celebrate National Coffee Day on Sept. 29.

Studies indicate regular coffee consumption appears to lower mortality from all causes. Scientists point to coffee’s ability to help some body systems function better overall.

Caffeine in coffee functions as a weak bronchodilator, which helps open airways in the lungs and also helps to reduce respiratory muscle fatigue. Studies show that even small amount of caffeine can improve lung function for up to four hours, and other studies suggest coffee mayhelp to reduce respiratory mortality.

Coffee has shown to help prevent strokes. Two cups of coffee per day can reduce risk by up to 20 percent and may slow the progression of Parkinson’s disease. A study revealed that those who were coffee drinkers had lower tremor scores than those who were non-coffee drinkers, and that caffeine can assist in slowing the neurodegeneration associated with this disease.

Coffee is able to increase dopamine levels in our brain from the moment it enters the bloodstream. It can make us feel more alert and boost our ability to concentrate. Coffee’s anti-inflammatory and anti-oxidative properties are believed to help combat depression and improve overall mental health.

With other studies touting that coffee can help us manage diabetes, improve liver function and even help us manage our weight, take a moment to raise a big cup of coffee and toast to our "good" health on National Coffee Day.

Here now are some fun and flavorful ways to indulge in all things java. Enjoy!

Email Laurakurella@yahoo.com. Read Laura Kurella’s blog, "Kurella’s Kitchen Encounters,"at www.sturgisjournal.com.

Marvelous mocha java

Prep time: 5 minutes; Total time: 5 minutes; Yield: 1 serving.

1 cup hot brewed coffee

1 tablespoon unsweetened cocoa powder

1 tablespoon sugar

2 tablespoons cream

Garnish: Dark chocolate squares (optional)

Pour hot coffee into a mug. Stir in cocoa, sugar, and cream. Serve with a side of dark chocolate, if desired.

Spiced coffee cookies

Prep time: 35 minutes; Rest: 1 hour; Bake: 16 minutes; Total (work) time: 51 minutes; Yield: about 42 cookies.

1/2 cup unsalted butter, softened

1 cup packed dark brown sugar

2/3 cup unsweetened cocoa powder

1 tablespoon instant coffee crystals

1 teaspoon unrefined sea salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 egg whites

1 1/2cups all-purpose flour

Dip:

1/3 cup granulated sugar

2 tablespoons cocoa powder

In the bowl of an electric mixer, beat butter on high speed for 30 seconds then add brown sugar and beat on high speed until creamed, about five minutes. Reduce mixture to lowest speed then add cocoa, coffee crystals, baking soda, and cinnamon. mix until combined. Beat in egg whites. Stop mixer and scrape down sides then beat again until well blended. Reduce speed to low and add flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 350 degrees. In a small bowl, combine dip ingredients: granulated sugar and 2 tablespoons cocoa powder, and set aside. Using a tablespoon scoop, shape cookie dough into 1-inch balls then roll in sugar cocoa dip and place 2 inches apart onto cookie sheets lined with parchment paper. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to cool on wire racks, and while still hot, sprinkle cookies with any remaining sugar-cocoa mixture. (Great start on Christmas baking!)

Bright-eyed banana bread

Prep time: 10 minutes; Bake time: 40 to 50 minutes; Total time: 50 to 60 minutes. Yield: 12 servings.

2 ripe bananas

1/2 cup strong black coffee

1/2 cup unsalted butter

1/2 cup brown sugar

2 eggs

1 lemon, juiced

1 teaspoon pure vanilla extract

1 teaspoon orange zest

2 cups flour

1 teaspoon unrefined sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 cup chopped pecans or walnuts (optional)

1/2 cup mini dark chocolate chips (optional)

Preheat oven to 350 degrees. In a blender cup, combine bananas with coffee and puree then set aside. Line a loaf pan with parchment or coat with cooking spray and set aside. In a stand mixer bowl, combine butter and sugar and cream for five minutes at high speed to aerate well. Add eggs, one at a time, beating well after each addition and then continue to beat until mixture is fluffy. Meanwhile, in a separate bowl, combine flour, salt, baking soda, baking powder, nutmeg, cinnamon, nuts (optional), and mini dark chocolate chips (optional). Stir to blend together well. Once mixture in stand mixer bowl is fluffy add lemon juice, orange zest and vanilla extract, then alternately add flour mixture and banana puree, in thirds, while mixer is running on slowest speed, mixing just enough to combine. Do not overmix. Spread batter evenly in prepared pan then bake for 40 to 50 minutes until a probe into the center comes out clean. Allow to cool 10 minutes in the pan, and then another hour, or so, on a rack.

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September 18, 2020 at 08:26PM
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Raise a cup to National Coffee Day - Sturgis Journal

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