Tag Archives: coffee

Mate Factor

One of the best things about Savannah is the amazing food. Southern, fusion, experimental – you name it; they’ve got it. What makes things even more interesting is that the best food in town is usually from a small local place. I’ve discovered a few over the years and this past trip yielded a delightful new addition, Mate Factor.

This little gem was located not even a three minute walk from our Air BnB, and initially, we weren’t sure we were going to be able to try it out since it is closed on Saturdays. Fortunately, we are both fairly early risers, and we were able to grab a quick bite before getting on the road Sunday morning. One of the reviews I read online described this place as something out of a fairy tale, and I have to say the description is pretty accurate. While it looks like a cozy cottage on the outside, the inside actually holds a few small structures that give the place the feeling of an enchanted market. The cold case and ordering “cottage” are off to one side, and seating space has been maximized by creating a loft as well as lower recessed seating.  Of course we decided to sit in the loft. I started my day with an egg & cheese sandwich and a “Dandy Remix”, and Rebecca went with a cranberry orange scone paired with a hazelnut vanilla latte. I also picked up a scone and a mini sweet potato pound cake to take home for Andy. Everything was delicious, and ultimately I was annoyed with myself for not ordering a larger beverage and more baked goods.  I absolutely adored this little cafe, and it will absolutely be at the top of my “must see” list from now on. I can’t wait to take Andy there the next time we’re in town.


Happy Monday everyone! I finally downloaded the most recent batch of photos from my camera; the majority of which were taken when my mom was visiting for her birthday. While she was here, we took a day trip across the border to Thomasville, Georgia which has a small, but eclectic, downtown full of quirky shops and eateries. After trying a few of these places out last year we knew exactly where we wanted to take Mom for Saturday brunch, this great little place right off main street called Liam’s . Liam’s was also part of the 12 new restaurants I tried last year for my 26 before 27.  They recently had revamped their menu, and i’ll admit I was a little afraid that the bloom might have gone off the rose, but the food was incredible as always.Liams 4 Liams 1 Liams 3 Liams 2 Liams 5 Liams 6

Did you see the two giant cups of coffee? Scroll back up, I’ll wait…..yeah, those aren’t cups they’re bowls. Allow me to introduce the Rude Awakening, three shots of espresso, two tablespoons of sugar and steamed milk. Definitely does the trick, I was so wired it felt like the hair on my arms was standing up.

Sweeten Your Coffee Like a Pirate

I really don’t know the story behind these sweet (ha ha) sugar skulls: my husband sent me the link below and I had to share them. I’m guessing that I didn’t sleep enough during the three day weekend because consequently, quite a bit of my internal monolog this morning has been in pirate. Whatever the reason, I am cracking myself up. Arrrrgggh, I’s be needing a second cup of brew me matey! It just won’t stop.

Sugar Skull 1 Sugar Skull 2 Sugar Skull 3 Sugar Skull 4 Sugar Skull 5

 Images from here.

My Coffee Is Better Than Your Coffee

A lot of us consider that first life giving jolt of java the best part of the morning. During the week, my coffee routine is seriously no frills,  Target coffee grounds, my refillable K-cup and Coffeemate . The End. But on the weekends I like to get something a little fancier, an oversized cup, maybe a shot of flavor and one of those cute heart shapes in the milk foam, doesn’t get much better than that right? Wrong, evidently foam can be sculpted as well as drawn in. Check out these creations by coffee artist Kazuki Yamamoto.

Coffee 1 Coffee 4 Coffee 2 Coffee 3 Coffee 5

I’m sorry ma’am, you’re going to have to remake this, I can’t drink my cappuccino unless it has a giraffe in it. I have standards. Coffee Diva, party of one?

Images from here.

Double Chocolate Espresso Cookies

I like coffee, a lot. The rich bitter flavor blended with cream and sugar, thinking about it gives me goosebumps.  I have to be very careful though, it is easy for me to go from a cup of joe in the morning to something like 5-6 cups a day. There is no good reason for that much caffeine in a day, so whenever it starts to feel like a need instead of a want, I cut myself off for a couple of months. All that being said, it shouldn’t come as a surprise that I love coffee flavored desserts. Coffee + Chocolate = Delicious.  I made a test batch of these Double Chocolate Espresso Cookies late Sunday afternoon.  After oh, like 5 cookies that evening I knew I had to pack the rest up for Andy to take to the office. Andy reported that one of his coworkers started calling them “Crack Cookies” after his third trip to get more. I have to agree. If you like coffee and chocolate, these are the cookies for you, but be warned they are addictive.


Serves 50-55 cookies

2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder (like Medaglia D’Oro, or similar)
12 ounces semisweet chocolate chips


  1. Preheat oven to 350
  2. Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
  3. In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
  4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
  5. Line a baking sheet with parchment paper. Using a 1 1/2″ ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2″ apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

* Baking note – These cookies set up a lot after cooling, so don’t be afraid to take them out at the 10 minute mark. I  lost the chewy center on the first couple batches because of over baking. However, if you prefer a crunchy cookie, add two or three minutes to your bake time.

Recipe from here