Category: <span>Josmo’s Cafe</span>

Dalgona Whipped Coffee

Dalgona Whipped Coffee

  • 1 Tbsp instant coffee (Instant coffee is what builds texture, so don’t substitute)
  • 1 Tbsp sugar
  • 1 Tbsp hot water
  • 3/4 cup to 1 cup milk (your choice), chilled or heated
  • (optional) ice cubes
  1. Combine instant coffee, sugar and hot water in a mixing bowl. Mix them well. Then using a handheld mixer (my Cuisinart immersion whisk worked great) whisk it on high speed until the coffee mixture forms a stiff peak (about 5 minutes).

If you don’t have any of these tools, you can whisk it manually by hand. It still works! Just whisk it about 400 times. 💪

  1. For iced coffee, put ice cubes in a clear glass then pour in the milk. Scoop out the whipped coffee and put on top of the milk. Serve. Let each person mix the coffee mixture and milk together after admiring how pretty the drink is!

Note: If you want to make a large volume of whipped coffee, it can be refrigerated for a few days in an airtight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.

Recipe from My Korean Kitchen


Cinnamon Twirl Cookies

Cinnamon Twirl Cookies

These crisp, not-too-sweet cookies are the perfect pairing with a cup of coffee.

  • 1 cup butter or margarine, softened (I only use butter)
  • 1 cup sour cream
  • 1 large egg yolk, room temperature
  • 2-1/2 cups all-purpose flour
  • Dash salt


  • 1 cup finely chopped walnuts
  • 1 cup sugar
  • 2-1/2 teaspoons ground cinnamon
  • Confectioners’ sugar


  1. In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight. (I suggest overnight.)
  2. Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle.
  3. Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar. Store in an airtight container.

© 2021 RDA Enthusiast Brands, LLC Taste of Home October/November 2019


TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min./batch + cooling


YIELD: 64 servings


Parmesan Chicken Tenders

Parmesan Chicken Tenders

Adults and children will both love these crunchy, moist and perfectly-seasoned chicken tenders. If you are lucky enough to have leftovers, they are great for lunch.

1 cup panko (Japanese-style breadcrumbs)

2 oz. parmesan cheese, grated (about ½ cup)
½ cup mayonnaise
1 Tbsp. Dijon mustard
1½ tsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1 tsp. black pepper
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
Cooking spray
1 lb. boneless skinless chicken tenders (about 8)

  1. 1.Preheat oven to 425°. Stir together panko and parmesan in a shallow dish. Stir together mayonnaise, mustard, parsley, salt, pepper, paprika, garlic powder and onion powder in a separate shallow dish.
  2. Insert a rack in a large-rimmed baking sheet; spray with cooking spray. Coat chicken tenders in mayonnaise mixture; gently roll in panko mixture, pressing to adhere. Place coated tenders on rack. Spray tenders with cooking spray.
  3. Bake chicken until cooked through and golden, about 15 minutes.

Serves: 4

Recipe by Ayesha Curry in People Magazine 2019



Winter Chicken Bake

Winter Chicken Bake

 This is an easy one-dish recipe is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes.


  • 1 sweet potato
  • 1/2 medium sweet onion, chopped
  • 1 medium apple – peeled, cored, and chopped (I used Fuji)
  • 3 carrots, peeled and chopped
  • 2 skinless, boneless chicken breast halves
  • ¼ cup barbecue sauce or more (I used Sweet Baby Ray’s Barbecue Sauce)
  • 1 cup dried cranberries


  1. Preheat oven to 375 degrees. Lightly grease a baking dish or line with non-stick foil for easy cleanup.
  2. Pre-bake the sweet potato in the microwave. After rinsing in water, pierce several times with a knife. Wrap in a paper towel. Bake in microwave on potato setting.
  3. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Drizzle barbeque sauce over the mixture and stir to moisten.
  4. Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks. Scatter into the baking dish. Sprinkle the cranberries over the dish.
  5. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.


Adapted from  Recipe by Cageincali


Sheet Pan Vinegar Chicken

Sheet Pan Vinegar Chicken

 Perfect for an oven-roasted winter dinner. Smells wonderful while in the oven and the flavor combination is perfect.

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar or ¼ cup red wine
2 cups mixed color cherry tomatoes
3/4 cup pitted Kalamato olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

  1. Preheat the oven to 450 degrees.
  2. Toss the onions with 1/2 tablespoon of the oil on a large-rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika, salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
  3. Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
  4. Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

Please note: I’ve modified the original recipe from Valerie Bertinelli’s Food Network home-cooking site. The episode containing her original recipe is It’s Cat-urday

Steelhead Trout Bake

Steelhead Trout Bake with Dijon Mustard

This is one of our favorite baked fish recipes. Very flavorful with the mustard, dill weed, and lemon-pepper combination.

Cooking spray or non-stick foil

1 pound skinless steelhead trout fillets (or salmon fillets)
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

  • Preheat oven to 400 degrees. Spray a 9×13-inch baking pan with cooking spray or line with non-stick foil.
  • Arrange trout fillets in the baking dish. In a bowl, mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning. Spread over the fillets letting some run underneath the fish.
  • Bake in oven until the fish is opaque and flakes easily. About 15 minutes depending on the density of the fillets.

Visit for the original recipe and nutrition information.

Disaronno Bourbon Sour

Disaronno Bourbon Sour

Makes two drinks

3 oz Disarrono amaretto
1.5 oz High-proof bourbon
2 oz fresh lemon juice
1 oz simple syrup
1 egg white

Orange wedge and cherry on toothpick

Add ingredients into shaker with ice. Shake well. Strain into a chilled martini glass. Garnish with orange and cherry flag.


Rum Cake

John’s Mother’s Old-Fashioned Rum Cake

John is the baker on this one! It is the best of all the rum cakes we’ve had! Be sure and use the exact ingredients that are listed.

½ cup pecans or walnuts – chopped
1 pkg vanilla instant pudding mix
1 box butter recipe yellow cake mix
½ cup light rum
½ cup salad oil – vegetable or canola
½ cup water
4 eggs

Grease and flour Bundt pan or use Pam. Sprinkle nuts in bottom of pan.

In a large mixing bowl, beat eggs until light and foamy. Add the rest of the ingredients. Beat at medium speed for 2 minutes. Bake at 350 degrees for 50 minutes until cake tests done.

Have the glaze hot and ready when you take the cake from the oven.


¼ cup light rum
1/8 cup water
1 cup sugar
¾ stick butter

Mix ingredients in a small saucepan. Boil for 2-3 minutes stirring constantly so it doesn’t burn or boil over. Have the glaze boiling hot and pour over cake immediately upon removing from oven. Slip knife edge around edge of pan so glaze will dribble down sides. Cool in pan 30 minutes before inverting on rack. Carefully remove from the pan. You may need to slip a knife around the edges to release.

Make it the day before serving for best flavor.

Eggnog Cookies

Eggnog Cookies

2 ¼ cups flour

1 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

1 ¼ cups white sugar

¾ cup butter, softened

1 tsp vanilla

½ cup eggnog

2 egg yolks

1 Tablespoon ground nutmeg



  1. Preheat oven to 325 degrees.
  2. Combine flour, baking powder, cinnamon, and nutmeg. Mix well and set aside.
  3. Cream together butter and sugar. Add eggnog, vanilla, and egg yolks. Beat until smooth.
  4. Add the flour mixture and mix until combined. Be careful not to overmix.
  5. Drop by nicely rounded teaspoonfuls onto greased baking sheets 1 inch apart. Sprinkle lightly with nutmeg (or festive colored sugar).
  6. Bake for 15-17 minutes until bottoms turn light brown.
  7. Transfer to cooling rack with a spatula.

Baking tips: Bake cookies on cookie sheets lined with parchment paper. After dropping the dough on the cookie sheet, use slightly damp fingers to smooth and round the cookie dough to bake a prettier cookie.

Instant Pot Beef Stew

Instant Pot Beef Stew from The Salty Marshmallow by Nichole

 This mouthwatering and easy to make Instant Pot Beef Stew is sure to become one of your favorite Instant Pot recipes!  Tender beef is simmered in a super flavorful and hearty broth that’s packed with veggies!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut in Slices
  • 1 Pound Peeled Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10-Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water


 Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.

  1. Cook the meat until browned on all sides.
  2. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  3. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  4. Close the lid and steam valve on the instant pot.
  5. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  6. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.