Strawberry Iced Coffee Recipe

Strawberry Iced Coffee


1 scoop vanilla ice cream
1 scoop strawberry ice cream
1/2 cup cold strong Bit O Java coffee
whipped cream
3/4 ounce strawberry syrup
2 small strawberries
1 Put ice creams in a rocks glass.
2 Pour in the coffee.
3 Spoon whipped cream on top.
4 Pour syrup over cream.
5 Garnish with the strawberries.


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Here’s To You – DoryDrive Album Review

DORYDRIVE Press Photo 3

DORYDRIVE , who burst onto the scene in 2010, has toured with some of the biggest names in rock, from Pop Evil, Candlebox and Sevendust to Alice Cooper and Iron Maiden, gaining more and more fans across the US with each tour.

They are now back with their Sophmore release, titled “Here’s To You”, ready to drop tomorrow (2 -25-14).

The band, which consists of Mathieu Nevitt (formerly of Echoslave) and Marashino’s Joey Zak, Nick Mendini, Tom LaBrosse and Henry Koller, is currently on tour in support of “Here’s to You”.  Tour Dates are listed below, be sure to check them out!

“Here’s to You”  is destined for radio play , with something for everyone, the band showing their various, eclectic influences from start to finish.

“Here’s To You” , which is 12 tracks deep (including 7 songs off of their debut album “Calling On Angels”) , starts with the opening riff of Radiate and ends with the fade out of Your Gravity , exploring country, rock and everything in between from soulful piano ballad, When The Lights Burn Out to energetic pop – rock track Dance Dance Baby. 

You watch the official video for the title track, “Here’s To You” here:


01. Radiate

02. Paramour

03. Here’s To You

04. Tattooed

05. Perfect Chemical

06. When The Lights Burn Out

07. Take Me

08. Better Part Of Me

09. Never Easy

10. Dance Baby Dance

11. All The Same

12. Your Gravity

Band Lineup:

Mathieu Nevitt: Lead Vocals

Tom LaBrosse: Guitar

Henry Koller: Guitar

Nick Mendini: Bass

Joey Zak: Drums

DORYDRIVE Press Photo 1

Tour Dates:


2-28-14 in WAUKESHA, WI @ KRUSE IN



3-15-14 in SPRING LAKE PARK, MN @ POV’s

For more info on DORYDRIVE and “Here’s To You” :







*Photos Courtesy of Doug Weber/New Ocean Media*

You can purchase “Here’s to You” here:

Ripped Cream Lean Vanilla Bean Creamer

I’m usually not one to add anything to my coffee.  I like coffee in my coffee.  So I went into trying Ripped Cream with a sense that I would not like it.  Ripped Cream Lean Vanilla Bean Creamer has changed the way I look at my morning coffee.  It looks like I was just adding the wrong stuff to my coffee before.

Read our Review Of Ripped Cream Chocolate Here

And The Ripped Rockin’ Shake we made with the Chocolate Ripped Cream here

Ripped Cream Vanilla

I decided that the best way to try the Ripped Cream Vanilla would be to try it first thing in the morning.  While first thing in the morning made it difficult to get things going, it would make a good test to see how the Ripped Cream tasted and  how it would affect my day.


I broke out the bag of the Lean Vanilla Bean Creamer.

Ripped Cream Lean Vanilla Bean Creamer is a great way to start the day.  Adding the two Tea Spoons of the creamer to your coffee in the morning definitely gives you a quick energy boost.   The bag was very easy to open even in my early morning not quite awake yet state.  The Powder was very fine and had a very distinct smell of Vanilla.

open bag

I grabbed one of my larger mugs so that I would not spill the coffee while mixing  the powder into the Coffee.


I then added the coffee to the Creamer that I had put in the cup.  Make sure that you stir it in very well.  The first go around I did not stir it well enough and had some residue left in the bottom of the cup.

The first sip of coffee gave me a very strong taste of Vanilla.  I am a huge fan of Vanilla to this was very nice.  As I continued to drink the strong taste did not go away.  I had put two heaping spoons of the creamer in the cup so after drinking about half the cup I topped it off with more coffee.  It gave me a little stronger coffee flavor but could still taste the Vanilla.  There was no bitter taste and not chalky taste that is associated with many of these protein drinks.

After finishing the cup I was left with a full but not over full feeling as if I had ate breakfast.

Over all I would give the Ripped Cream Lean Vanilla Bean Creamer a 5 out of 5.  It holds up very well and works exactly as advertised.

You can check out more about this on the Ripped Cream Website by clicking here

Chocolate Cherry Bit O Java Coffee Recipe


Chocolate Cherry Bit O Java Coffee

1 rounded tbsp Bit O Java Coffee per 6 oz cup (for brewing) OR
2 chocolate covered cherry candies (such as Cella’s)
Whipped cream and maraschino cherry (optional)

Place the chocolate covered cherry candies at the bottom of the mug. Pour freshly brewed coffee from pot over candies, brew coffee over candies, and stir until chocolate has melted. Cream or milk is optional as this gets sweet and creamy all on its own. Top with whipped cream and a cherry for an added touch.


Peaberry’s Hawaiian Blend,

It’s kind of torturous this coffee, I was seriously tempted to leave it in the Benevolent Dictator’s secret coffee vault, deep in the missle Ping-Pong bunker. It is torturing me for two reasons, first it’s freaking 5 degrees outside and this has Kona in the blend, and Kona comes from someplace that’s NOT freaking 5 degrees.  Secondly this is a $13.99 bag of blended beans and I am trying to decide if it belongs at all.

If you have never had a good cup of Kona Coffee, you need to put it on your bucket list. I am fortunate to have a friend of Polynesian heritage, that on occasion brings me back a bag of Kona direct from the islands. Otherwise it’s as once a year bag for me because its soooo expensive (as of today $50/lb locally). I mean hell at those prices you’d think the Pablo Escabar was involved (or the CIA).

So as I stared at the black and gold bag sent to us by Peaberry Coffee roasters in Denver Colorado (where as I understand it Cheech and Chong have now relocated to) I pondered in deep thought, “How good can a Kona Blend be when you have already had pure Kona?”. I prepared myself for disappointment as the ice and sleet fell outside. Peaberry’s claims that only the top 1% of Arabica beans makes it into their small batch roasted coffee. Could this coffee be a 1% er? (please no protests against the 1%, the Benevolent Java Dictator says so).


I opened the bag and spilled some beans into my hand. They were a mix of a Peaberry of some kind and a fully developed bean likely the Kona component. Each bean was evenly roasted to a mahogany brown color and effused a dusky and rich aroma. This is a kitchen dominating smell when the beans are ground and more so when the brewing starts. Brew was through my old school, drip pot. One failing we found with this coffee is the ability to re-close the bag. Peaberry put this into a georgeous mylar type bag but the extra few pennies for a more robust re-sealing mechanism would be worth it!

I sipped the first sip with trepidation, I mean seriously I am no snob but how good can a blend be at this price point? I sipped. I sipped again to make certain sip # one was not my caffeine deprived brain screwing with my taste buds. Somewhere in my cerebral cortex, there were fireworks, a symphony played Fur Else and all was right in the world. ( Or translated for the Justin Beiber listeners, this is some good sh*t!)


The Kona uniqueness is present with every drink,  I was concerned it would be over ridden in a “blend” .  For those who have not tasted Kona yet, it’s hard to describe , it’s full like a good Guatemalan or Costa Rican, strong like Sumatran but without the all to common Sumatra bite on the finish. Kona is the perfect balance of full flavored with powerful punch, yet leaving no hint of bitter or sweet. Balanced would be a good one word description, however;  unlike pure Kona and perhaps the only flaw I could detect with this one is a slightly dry mouth feel on the finish.

So what did the addition of blending do for this coffee other than lower the cost? Well friends, take the strong cinnamon, nut and earthiness of the Kona and accentuate it with some sweet cream and fruit on the finish. Yes it does push the Kona a bit out of that perfect yin/yang zone, but in a surprisingly pleasant way.  I would (and have) drink this coffee all day long, it’s so well conceived that it works with breakfast and is still delicious with dessert!  This is without any doubt the best Blend I have had to date. It won’t replace pure Kona for its richness but at $13.99 a bag it is certainly worth your consideration.

Final score 4.8/5

Coffee Cream Brownies with Chocolate Ganache Recipe


For the Brownies:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp baking soda

For the Coffee Cream Filling:
1 tbs heavy whipping cream
1 tsp instant coffee granules
2 tbs butter, softened
1 cup confectioners’ sugar

For the Chocolate Ganache Glaze:
1 cup (6 ounces) semi sweet chocolate chips
1/3 cup heavy whipping cream

Preheat oven to 350 degrees F. Line an 8-inch square pan with aluminum foil and spray lightly with nonstick cooking spray.
In a small, heatproof bowl, melt butter and chocolate together over hot, not simmering, water. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
Spread into prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack.
For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate ganache set up completely before cutting.

Nicaragua Bella Aurora

The wind shrieks as it gusts across the sparkling landscape, piling the powdery remnants of the storm last evening into small drifts. Inside with the polar logs crackling I sit ensconced with a steaming cup of Coda Coffee’s Nicaragua Bella Aurora in hand, surrounded by beautiful women.

It’s a tough job being your Benevolent Java Dictator, but what can I say I am a big man and can handle these stresses that I endure for you my dear subjects readers. Now enough about me lets talk about some coffee from a place that is quite different in climate than here.

Coda Coffee as a company is all about organic and sustainably grown product, or as they put it “frigg’in Awesome Coffee” and they offer a small but eclectic variety of beans, with something for every palate.  The Nicaraguan I’m sampling is grown at a relatively low altitude and is labeled as a maracaturra bean, which is a hybrid attributed to Brazil but is also commonly found in Nicaragua and as far North as Mexico.


The beans were packaged nicely and revealed a pleasant mid-tone aroma upon opening. Beans are small almost peaberry in some cases with medium sizes apparent as well. The roast is light, however; upon examination we did find some beans that were a bit darker but no where near burned. Brewing was done again via the drip machine and grind was coarse.

The resulting brew aroma was pleasant and wafted through the house mixing with the smoke from the fire. It is a good smell, coffee and wood smoke on a cold winters day. The coffee itself is very light and pleasant. Once again a good pick I think for the afternoon or after dinner cup, or for those who prefer a delicate drink. Flavors that I detected were typical of a “bright and acidic” coffee such as this including a faint orange and cinnamon and something I had not yet experienced in a coffee a maple sugar component (Coda says brown sugar is prevalent, but to me it has a maple effect).

As mentioned this brew leans to the acidic/sour end of the scale but barely so. It has a hint of tartness to the finish and a tea-like mouth feel, neither dry nor oily. In fact I would say for a gathering in which you were unsure of your guests coffee likes, this might be the perfect all around cup of coffee. I rate it at a solid 4.2


Banana Coffee Muffins

Thursday nights recipe is Banana Coffee Muffins

coffee pumpkin muffin

1/3 cup melted butter
4 ripe bananas, smashed
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 tablespoons strong Bit O Java coffee
1 teaspoon baking soda
Pinch salt
1 1/2 cups all-purpose flour
1 cup chopped pecans, toasted or raw


Preheat oven to 350 degrees F.

Grease a 12 cup capacity muffin tin or use paper liners.

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.

*Cook’s note: To check to see if the muffins are done; with a toothpick insert into the center of a muffin, if it comes out clean, it’s done.

When you are done making this.  Take a picture and post it in the comments.  We would love to see how they turned out.  If you have a recipe that you would like us to feature you can send it to us by using the Contact Bit O Java.