Chocolate Stout Bundt Cake

Chocolate Stout Bundt Cake

Just as fast as they went last year, the holidays are upon us again. Although my waistline hates it, my heart gets excited to bake and cook as much as humanly possible over then next few months.

Which means this week, I have been testing recipes so I can bring the perfect dessert to our Thanksgiving feast. When coming up with recipes I like to take classics and add a slight twist, so a macadamia nut pie, instead of pecan, was on my list to try out. I will post the recipe soon.

This past weekend we had some friends over for a laid back night (but also so I could test out my pie recipe on them). Filet, truffle mashed potatoes, rosemary focaccia, and a few stout beers later, we were almost – almost – too full to eat pie. We still ate it though. And I am happy to report that the pie only needs one or two tweaks.

The next morning, waking up full and happy, I realized I had a bit of my stout beer left over. I do not like to waste food, so it was the perfect opportunity to throw a second dessert contestant into the mix. For some reason I could not get the idea of a stout bundt cake out of my head, so I began baking.

An upclose picture of the salted caramle glaze

I used a Dutch process cocoa powder, which is darker than the normal stuff, because I had it leftover from a previous recipe that I tested. Also, the use of cake flour would be perfect to lighten the dense texture of a chocolate bundt cake.

The only issue was deciding on what to top the cake with. Flavor contenders included espresso, caramel, and more chocolate. My husband does not love chocolate cake, so I landed on caramel to ensure that he would like this cake. The last touch, a little salt in the caramel to cut through the very decedent flavors.

This recipe turned out better than I could have imagined, and I didn’t have to change a single thing in the recipe. This may be one of the best chocolate cakes I have ever baked, and I will definitely proudly take it to our festivities on Thursday.

Confession: As soon as the cake was cooled and I snapped a few pictures, I ate a slice for lunch. That is the reason there are so few pictures in this post.

…I ate a second slice after dinner that night.

A slice of chocolate cake with salted caramel on top

Chocolate Stout Bundt Cake

Category: Recipes

A fininished chocolate cake sits next to an empty bowl of caramel glaze

Ingredients

  • 2 Sticks of Unsalted Butter
  • 1 Cup of Good Stout Beer
  • 3/4 Cup of Dutch Process Cocoa Powder
  • 2 Cups of All Purpose Flour
  • 2 Cups of Granulated Sugar
  • 1 Tablespoon of Vanilla Extract
  • 1/2 Tablespoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 2 Large Eggs
  • 3/4 Cup of Sour Cream
  • For the Salted Caramel Glaze
  • 5 Tablespoons of Butter
  • 1/2 Cup of Packed Brown Sugar
  • 1/3 Cup of Heavy Cream
  • 2 Tablespoons of Stout Beer
  • 1/2 Teaspoon of Salt
  • 1 Cup of Powdered Sugar

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Prepare your bundt cake pan by greasing it then coating it in cocoa powder. Be sure to shake out any excess cocoa powder. Set the pan aside.
  3. In a small saucepan, melt your butter.
  4. Once the butter is melted, remove your butter from the heat and whisky in your stout beer, vanilla extract, and cocoa powder. Set the mixture aside to cool.
  5. In another bowl, sift together your sugar, flour, salt, and baking soda.
  6. Starting with your dry mixture, whisk in 1/3 of the mixture into your cooled butter mixture. Whisk until fully combined.
  7. Next whisk in one egg, followed by the next 1/3 of your dry mixture. Mixing until combined. Whisk in your sour cream, then the last portion of your dry mixture, and finally your last egg. Mix until well combined.
  8. Pour your batter into your prepared cake pan.
  9. Bake the cake on middle rack for approximately 45 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Let the cake cool on the counter for at least one hour before glazing.
  11. While cake cools, prepare your glaze.
  12. In a small sauce pan, combine your brown sugar, butter, cream, and salt.
  13. Cook mixture over medium heat until it reaches a boil.
  14. Once at a boil cook the mixture for an additional 3 minutes, stirring constantly. You want to make sure all of the brown sugar cooks into the butter, so you do not have a grainy caramel.
  15. Remove the mixture from the heat and let it cool for about 15 minutes.
  16. Once cooled, sift in your powdered sugar then whisk in your stout beer. You want the mixture to be thick yet pourable. You can add more powdered sugar if needed.
  17. Once the cake is completely cooled and removed from the pan, pour your glaze over the top of the cake.
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https://epicuropedia.com/2018/11/19/chocolate-stout-bundt-cake/

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Maple & Burnt Cinnamon Cakes

Maple & Burnt Cinnamon Cakes

After reading the title, you may be asking yourself–what the heck is burnt cinnamon? When I first heard of it, I thought the same thing. Of course I was curious to know what it tasted like, so baking time ensued after a short deliberation on how to use it.

I will say this–making burnt cinnamon is one of the easiest things ever. You literally take a cinnamon stick, place it on a sheet pan, and torch it with a brulee torch. Voila! You have burnt cinnamon.

Charring the outside changes the flavor of the cinnamon. It mellows it out and adds roasted chocolatey notes. It only changes the flavor slightly, so you can use it in any recipe that calls for cinnamon.

I am hooked. I will probably forever char my cinnamon before adding it to a recipe.

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After it is charred you can grate it yourself, or steep in it milk to transfer the flavor. For this recipe I did both.

Since the air is so crisp and cool out, completely unlike the low country, I wanted to use a few falls flavors. Do not get me wrong, I love pumpkin but I wanted to stay clear of it as a fall flavor. Maple seemed ideal, and would be easy to impart into any recipe as the sweetener.

I created these tiny cakes by baking them in a maple leaf cake mold. You can bake the batter in any miniature cake mold or bake the entire cake in a bunt cake pan. I recommend a bunt cake pan, if you go big, because the batter results in a denser cake.

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Maple & Burnt Cinnamon Cakes

Category: Recipes

Maple & Burnt Cinnamon Cakes

Ingredients

  • 1 Stick of Butter, softened
  • 1/2 Cup of Brown Sugar, packed
  • 1/2 Cup of Maple Syrup
  • 1 Cinnamon Stick
  • 1/2 Cup of Milk
  • 1 Egg
  • 1 1/2 Cups of Flour
  • 1/4 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Vanilla Extract
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Powdered Sugar

Instructions

  1. Burn the outside of your cinnamon stick with a torch. Set aside to cool.
  2. Once cooled grate 1/2 teaspoon from the cinnamon stick and set aside.
  3. In a small saucepan, combine your milk and cinnamon stick. Bring to a low simmer then cover and let steep for approximately 15 minutes. Set milk aside to let cool before using.
  4. Preheat your oven to 350 degrees Fahrenheit, and prepare your cake pan by coating it in butter then flour. Be sure to shake out the excess flour.
  5. In your stand mixer, cream together your butter and brown sugar. Beat on medium for approximately five minutes or until light and fluffy.
  6. While the butter mixes, prepare your dry mix. In a bowl mix together your flour, baking soda, baking powder, salt, and grated burnt cinnamon. Set aside.
  7. In another bowl, whisk together your eggs, 1/4 cup of milk, vanilla, and maple syrup. Set aside.
  8. With the stand mixer on low, mix in 1/3 of your dry mixture. Next, mix in 1/3 of your wet mixture. Continue alternating between wet and dry, ending on the addition of the final 1/3 of your we mixture. Do not over mix.
  9. Pour your batter into the desired pan and level off. If using mini cake pans, only fill each one until 2/3 full.
  10. Bake your mini cakes for 20 minutes. For a full cake, it should take approximately 45 mintues to bake. To check doneness, insert a toothpick into the center of the cake and if it comes out clean the cake is baked.
  11. Remove the cake(s)from oven and allow to cool completely before glazing.
  12. To create the glaze, combine powdered sugar with 2 tablespoons of cinnamon milk. Whisk together until smooth, add more milk as needed if glaze is too thick. You want the glaze to resemble a thin paste.
  13. Glaze the outside of a large cake by pouring the glaze over the cake. For the small cakes, you can dunk the tops into the glaze.
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https://epicuropedia.com/2018/10/24/maple-burnt-cinnamon-cakes/

Cherry Upside-Down Layer Cake

Cherry Upside-Down Layer Cake

This year was a big year for me—I turned the big 3-0. I know, by no means is thirty old, but it has taken some time for me to get used to the idea. That is the reason why this post is so late. My birthday was several months ago.

Almost every year for my birthday, I make myself a cake. My opinion is who better to do the job than yourself? Personally, I do not like super sweet, sugary cakes. I can count the number of cakes that I have truly enjoyed on one hand. So, the challenge this year was to make a balanced, grown-up cake; something truly representative of my new age.

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One trick to cutting down on the sweetness of a cake is to replace traditional icing with whipped cream. The use of tart fresh cherries would also help to counter balance the sugary cake layers. The overall result was perfect, a light, sophisticated, and beautiful (in taste and look) cake.

This recipe forgoes traditional livening ingredients, baking soda/powder, and replaces them with folded in egg whites. Which means you will need to be a bit more careful with your bake.

I used three eight inch cake pans for my version, which created pretty thin layers. If you like thicker layers, I recommend switching the eight inch pans for three six inch pans.

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Cherry Upside-Down Layer Cake

Category: Recipes

Cherry Upside-Down Layer Cake

Ingredients

  • 2 Sticks of Butter, softened
  • 1 3/4 Cups plus 1 Tablespoon of Granulated Sugar
  • 6 Eggs, divided into yolks and whites
  • 2 Lemons
  • 1 Teaspoon of Vanilla Extract
  • 1 1/2 Cups of Almond Flour
  • 1 Cup of Cake Flour
  • 1/2 Teaspoon of Salt
  • 1 Cup of Fresh or Frozen Cherries, pitted and sliced into halves
  • 2 Cups of Heavy Whipping Cream

Instructions

  1. Prepare your cake pans by buttering and flouring them, then placing a round of parchment paper on the bottom of each pan.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In your stand mixer, whip together your butter and 1 cup of granulated sugar. Beat on medium speed for approximately 5 minutes, until light and fluffy.
  4. While your butter whips, in a small bowl combine 1 1/2 cups of sugar, both flours, and 1/4 teaspoon of salt. Mix until combined, then set aside.
  5. In another small bowl, whip together 6 egg yolks, the juice of one lemon, and 1/2 teaspoon of vanilla extract.
  6. With the stand mixer on low, add in 1/3 of your wet mixture, followed by 1/3 of your dry mixture. Continue alternating and adding until everything is combined.
  7. In a separate stand mixer bowl, beat together your egg whites and 1 tablespoon of sugar until stiff peaks form.
  8. Working in thirds, gently fold the whipped egg whites into your cake batter. Set aside.
  9. In a small bowl, mix together your cherries, the juice of one lemon, and 2 tablespoons of granulated sugar. Pour the cherries onto the bottom of one cake pan, then spread into one even layer.
  10. Divide and spread the cake batter evenly among your three cake pans.
  11. Place the pans in the oven and bake for approximately 30- 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Once baked, remove cakes from oven and allow to cool, on a wire rack, for at least one hour before layering your cake.
  13. While the cake cools, prepare your whipped cream.
  14. In your stand mixer, combine the heavy whipping cream, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and 2 tablespoons of sugar. Beat on medium speed until the mixture forms firm whipped cream.
  15. Build the layer cake by layering each level with whipped cream. The last layer should end with cherries on top.
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https://epicuropedia.com/2018/10/12/cherry-upside-down-layer-cake/

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Pluot & Almond Galette

Pluot & Almond Galette

Summer is all about seasonal cooking with the freshest ingredients (and laying by the pool too), so when I make a trip to the store I grab the produce that looks best and is in season, it automatically drives what I will make next. The same applies if I spot something fun and unique that I have never tasted before–my mom taught me to try everything at least once. Not too long ago I spotted pluots, a plum and apricot hybrid. A fruit that has the best of both and that is easy to bake with.

Being lazy after a long summer day laying by the pool, I do not always have the most energy to really make my baked goods pretty. Sometimes you just want the end result without all of the work. A galette is perfect for that baker.

A galette is essentially a free form pie, great for those of us that struggle with making our baked goods pretty. A bit more rustic, you simply roll out your pie crust, pour your filling in the middle, and fold the edges up and over. The center stays open allowing the sugar in the filling to cook down and get extra gooey.

For this recipe I use brown sugar instead of regular sugar; it adds a deeper flavor to the baked good

There are a few tricks to remember when making a pie crust because we all know they can be very tricky:

  • Make sure your butter is very cold, the same applies if you are using lard or shortening.
  • Use a pastry cutter, and if you do not have one use a large fork.
  • Do not overwork or your pastry will become tough.
  • Adding a bit of vinegar allows the glutens to relax, so your dough is not tough.
  • Always let your dough rest in the fridge at least 30 minutes before using.

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Pluot & Almond Galette

Category: Recipes

Pluot & Almond Galette

Ingredients

  • Crust Ingredients:
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 sticks cold unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon of sugar
  • 5 tablespoons ice water. Add more if needed
  • Galette Ingredients:
  • 1 Tablespoon of Brown Sugar
  • 3 Tablespoons of All Propose Flour
  • 2 Tablespoons of Butter, cut into small pieces
  • 1/2 Teaspoon of Salt
  • 6 Pluots, sliced
  • 1 Tablespoon of Vanilla Extract
  • 1 egg yolk
  • 1 Tablespoon of Milk
  • 1 Cup of Sliced Almonds, coarsely chopped

Instructions

  1. In a mixing bowl, combine flour, sugar, salt and mix until combined.
  2. Cut in your butter with a pastry cutter until butter is mixed in in large chunks. In the alternate use a food processor and pulse together until butter is combined in large chunks (about 5-10 seconds).
  3. Pour in your 5 tablespoons of ice water.
  4. Lightly fold together ingredients with your hand until the dough just comes together.
  5. Wrap tightly in plastic wrap, and let rest in the fridge for at least 30 minutes before using.
  6. While the dough rests prepare the rest of your ingredients.
  7. Slice your pluots into thin wedges, and place in a mixing bowl.
  8. Add your sugar, flour, vanilla, and salt to the pluots. Stir together until fully combined then set aside to allow the natural juices to come out.
  9. Preheat the oven to 350 degrees Fahrenheit.
  10. When the crust is ready, remove from the fridge a roll out into a 13 inch circle. Gently place the pastry onto a sheet pan with a slipmat.
  11. Leaving about a 2-inch border at the edge of the dough, sprinkle your chopped almonds onto the bottom of the crust.
  12. Next, layer your pluots on top of the almonds, then gently spoon the juice remaining in the bowl over the fruit.
  13. Evenly arrange your small pieces of butter over the top of the fruit.
  14. Gently fold the 2 inch border of crust over the filling, you may have to create pleats to allow the crust to lay flat. The center of the galette will expose the fruit filling.
  15. Create an egg wash by whisking your milk and egg yolk together.
  16. Brush the wash onto the crust, then sprinkle with white sugar.
  17. Bake for 45 minutes to 1 hour, until the crust is golden brown.
  18. Let cool completely before serving, or the juices will not set and run out.
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https://epicuropedia.com/2018/08/21/pluot-almond-galette/

 

Piñata Funfetti Cake

Piñata Funfetti Cake

If you ask most cooks or bakers why they love being in the kitchen, many will tell you it is not the actual making of the recipe but the joy of sharing it with others.

For me that joy amplifies with the opportunity to bake a celebration cake for those that I love — especially when it is for one of my nieces or nephews. With my nephew’s third birthday party approaching, my sister asked that I bake him a special cake. He asked that his party be Trolls-themed. So, deciding on the type of cake was easy—funfetti—because it matched the rainbow theme.

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Because my nephew may or may not be my favorite of the group, I wanted to take the simple funfetti cake up a notch by making it piñata style.

A piñata cake is a cake that has the center removed and filled with candy or sprinkles. I choose both. It is an easy method to apply to any layered cake and creates a very dramatic effect for your cake eaters. Once you cut the first slice, the center comes pouring out.

My nephew absolutely loved the effect; you can see his little hands sneaking some candy as I tried to snap a picture.

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To cut the sweetness of the sugary cake and center, I went with a cream cheese frosting. This takes the cake from one note to several, especially for the adult party goers.

As for decorating the outside of the cake, stick with what your are capable of. If you have never used fondant, try your first time with a smaller project. The same goes for any technique you haven’t used much. I knew I could create a semi smooth and level cake, so that is the method I applied to get a show stopping cake.

Really, with my sister hosting the party outside at her cow farm I am sure any cake decorations would have done just fine.

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A few tips for cake decorating:

• Let your cakes cool completely before assembling. The cake will fall if you do not.

• To make your cake level take a perforated knife and slice off the rounded top of each layer.

• After layering the cake with icing, always coat the outside with a crumb layer of icing. This will give the cake a cleaner finish.

• After the crumb layer is on, stick your cake in the fridge to allow the icing to set up. This will help hold the cake together.

• To smooth the final icing coat, use a cake scraper or even a large plaster knife.

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Funfetti Cake

Ingredients:

  • 2 Sticks of Butter, Softened
  • 2 Cups of Granulated Sugar
  • 1/2 Cup of Brown Sugar, packed
  • 1 1/2 Cups of Buttermilk
  • 4 Large Eggs
  • 4 Egg Yolks
  • 4 Cups of Cake Flour
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Baking Powder
  • 2 Tablespoons of Vanilla Extract
  • 1 Teaspoon of Salt
  • 1/2 Cup of Sprinkles

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Prepare your four 6-inch cake pans by first rubbing them with Crisco or butter, then coat the lard in flour. Be sure to dump out the excess flour. Set pans aside.
  3. In a large whisk together your flour, baking soda, baking powder, and salt.
  4. In a second large bowl whisk together your eggs, buttermilk, and vanilla.
  5. In your stand mixer or with a hand mixer on medium, beat together your butter and sugar. Continue to beat for at least five minutes until butter becomes pale and fluffy.
  6. Start 1/3 of your wet mixture and add it in, mixing until combined.
  7. Add 1/3 of your flour mixture, mix until combined. Continue with 1/3 wet, then 1/3 dry, repeating until all of the ingredients are mixed in. You should end with the last third of your flour mixture.
  8. With a spatula, fold in your sprinkles.
  9. Evenly divide your batter into your prepared cake pans.
  10. Bake on the center rack for 30 minutes or until a toothpick inserted in the center comes out clean.
  11. Let you cake cool on a wire rack before assembling.

Cream Cheese Frosting

Ingredients:

  • 2 – 8 Ounce Blocks of Cream Cheese, softened
  • 1 Stick of Butter, softened
  • A 1 Pound Box of Powdered Sugar
  • 1 Tablespoon of Vanilla Extract
  • 1 Teaspoon of Salt

Directions:

  1. In your stand mixer or with a hand mixer on medium speed, beat together your butter and cream cheese.
  2. Next add your extract and salt, mixing to combine.
  3. Add in the powdered sugar a little at a time, being sure to mix in the last amount before adding more.
  4. Beat frosting until all of the ingredients are combined, then continue to beat for another minute or two until the frosting becomes fluffy.

Piñata Cake

Ingredients:

  1. 6.25 Ounce Container of Sprinkles or Candy
  2. Funfetti Cake (above)
  3. Cream Cheese Icing (above)

Directions:

  1. Level your cake layers by removing the rounded tops with a knife.
  2. Cut a 1 to 1 1/2 inch hole into the center of three of the four layers of cake. A small cookie cutter will work fine.
  3. Using 1/3 of your icing, assemble your cake. First layer the three tiers that have a hole in them by placing frosting in-between each layer of cake, then pour in your sprinkles, last top with the whole and last layer of cake. .
  4. Apply 1/3 of your icing to the outside of your cake, creating a crumb coat.
  5. Let the cake rest in the fridge for at least 30 minutes.
  6. Apply the remaining 1/3 of icing to the outside of the cake, smooth with a frosting smoother.
  7. Decorate or top the cake how you desire.

Review: Harper’s Desserts

Review: Harper’s Desserts

Officially, it may not be summer yet, but, as to be expected for Savannah, things are beginning to heat up. It’s only May, but now warm enough to hit the beach on Tybee, go out on the boat and hit the sandbar.
Some sticky days it seems the only way to truly cool off from the Savannah sun is seek out something cool and refreshing. Luckily, there’s a new kid on the block to help chill you down: Harper’s Desserts on the islands.
By no means are the owners of Harper’s new to the neighborhood; they have been running local favorite and classic Flying Fish Bar & Grill.

Co-owner Robin McMahon “has always been in charge of the Flying Fish dessert menu and was committed to offering unique desserts that were not mainstream,” Chris McMahon, marketing director of Flying Fish, tells me.
So when the space for Harper’s came available right next door to Flying Fish, the owners seized the opportunity. Owners Mike and Robin named to store after their three year old granddaughter, Harper, who I’m told by Chris often tells people about “her shop next door.”
On deck are 24 different flavors of cold. refreshing ice cream offered by Harper’s. The owners have included everything from classics like chocolate, cookies and cream, mint chocolate chip, and vanilla to more unique creations like Jolted Cow and Yellow Cake.
Of all the crazy flavors, most popular with the kids have been the “Cotton Candy and Superman flavor ice creams,” Chris says.
Generally, the most popular ice cream flavors have been the Jolted Cow and the Blueberry Cheesecake. The Jolted Cow is a java flavored ice cream base that comes swirled with sticky caramel and chewy soft brownie chunks, which cut through the bitter bite of the coffee.

The coffee flavor is not too strong, and it coats the mouth with a the creamy sweet flavor of brew before your tongue finds a fudgy chunk of decadent brownie.
As for the Blueberry Cheesecake, the tangy and divine ice cream base is jammed full of the flavor of cheesecake and swirled with an alarming amount of blueberry.
The star of the show at Harper’s, and what definitely makes them unique, is their wide assortment of Monster Shakes. The term monster is almost an understatement.
These milkshakes are served in a large mason jar rimmed with anything from chocolate to breakfast cereal, then topped with things such as a moonpie, an entire slice of cheesecake, oreos, fruit, and so much more.

I was lucky to try (and unable to finish by myself due to the overwhelming portion) the Chocolate Peanut Butter Bust Monster Shake. To create this bad boy, Harper’s blends their chocolate peanut butter ice cream with milk and Reese’s pieces.
The dreamy creation is poured into a jar rimmed with chocolate and topped with nutter butters, Reese’s candy, whipped cream, and crushed peanuts.
The milkshake fills your mouth with the creamy flavor of peanut butter, and as you continue to sip the thick drink chocolate hits your palate next.
Surprisingly enough, it was not until Harper’s featured their Shamrock Shake that the monster shakes took off. As you guessed, the popular dessert is only available during Savannah’s favorite holiday season.

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Harper’s Desserts does not just offer ice cream, they also have a wide assortment cakes and pies. New to the dessert menu is a Red Velvet Cake, which “has quickly become one of our most popular desserts in just a few weeks,” Chris says.

Instead of an entire cake or a slice, this speciality is individually portioned into your very own mini cake. Round airy layers of tasty red cake are smeared with luxurious satin cream cheese buttercream frosting.

Another beautiful dessert option is the Reese’s Pie — a creamy peanut butter center lays atop a crumbly chocolate crush for this slice. Creamy, crunchy, salty, sweet, this dessert has it all.

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Also extremely popular as a dessert offered at Harper’s is the Mississippi Mud Pie, which is “Robin’s recipe,” explains Chris.
Again featuring a chocolate crust, instead this pie has a chocolate mousse-like filling and is topped with a velvety chocolate ganache.
Harper’s also offered the classic beach side pie, Key Lime, and hopes to feature “a peach version of the pie, which we think will be a great summer dessert,” boasts Chris.
True to form for a beach town sweet shop, shaved ice is featured on their menu.
Let’s not forget the coffee, which is brewed from a Nescafé Milano System. You can order anything from lattes to americanos.
Chris loves the coffee and, as he explains the system to me, he says they have “an espresso roast with a deep coffee flavor…it is great on its own or as a base” for something else.
The cherry on top of this sundae is: If you eat next door at Flying Fish, Harper’s will hand deliver anything you order right to your table.
If you have yet to have the chance to sample the-out-of-this-world flavors of Harper’s, I suggest you get down there now. Although the store opened in December 2017, you can expect a grand opening party coming very soon.

Original article: here