Blogging and baking. I used to love both. But then I made it a part of my job and put it on a schedule, and the pressure makes it suck. I honestly hate that something I loved so much has become, well, a chore. Baking in this house is also extremely difficult with a little diabetic in the house. Aiyla literally dipped her hands in sugar the other day while ‘helping’ me bake and then licked her fingers. It was cute and funny but scary because it spiked her blood sugars like nothing else. And in flooded the ‘I’m the worst mother in the world’ feelings.
Being the mother of an infant/now toddler who has Type 1 Diabetes is HARD. Being a person with Type 1 Diabetes is hard. Being married to someone with Type 1 Diabetes is hard. All three? Ugh. It’s not fun. I live, eat and breathe Type 1. But what about Give? That company that is all about making things sweet. Guys, I’m seriously rethinking my ability to keep it going with our family circumstances. A hot oven and a toddler do not match. Add in a toddler that wants to eat anything she sees that even remotely resembles a cookie but happens to have Type 1 Diabetes? It’s hard to justify what I do when it literally seems to endanger my child. It’s not fair to her, especially when its something that is draining me instead of bringing me joy and fulfillment like it once did.
What am I saying? That things are going to be changing around here. I don’t know exactly how, or when. For now, the store is still open. Orders are still being fulfilled. But things are definitely changing. Because I can’t keep doing things the way I have been.
Until then, here are some coffee financiers that I honestly baked a long time ago and never got around to posting. Because I didn’t think they were pretty enough. But they honestly tasted amazing and didn’t last long at all. My coffee loving neighbor that came over for dinner the night I made them absolutely raved about them and asked to take some home. I would probably stick to making them in the mini muffin pan next time for the sake of presentation, but other than that I wouldn’t change anything.
- ½ cup + 1 ½ tbsp. sugar
- ¼ cup + 1 tbsp flour
- ½ cup + 2 tsp almond flour
- ¼ cup + 2 ½ tbsp. egg whites ( a little less than 3 egg whites)
- ½ cup browned butter with 2 tbsp instant coffee melted in
- 2 tbsp ground coffee beans
- Preheat oven to 425 degrees. Brush 20 mini muffin cups with butter (or spray). Place trays in freezer while preparing batter.
- Place the sugar in a large bowl and whisk to break up any lumps. Add flour and almond flour and whisk everything together. Make a well in the center of the dry ingredients. Pour in the egg whites and whisk them, gradually incorporating the dry mixture until all the ingredients are well combined. Scrape down the side and bottom of the bowl and whisk again. Whisk in the browned butter in 2 additions. Gently fold in the ground coffee beans. Spoon the batter into muffin cups (about 1 heaping tbsp each).
- Placing pans in the oven and immediately lower temperature to 350 degrees and bake for 12 minutes. Unmold the financiers as soon as they come out of the oven and let them cool.
- I also drizzled my financiers with hazelnut chocolate spread by Barefoot & Chocolate which really added to the flavor. Because, well coffee and chocolate.