Tart Words: Writers read. Readers bake. Bakers write.
Welcome! I'm Linda Gordon Hengerer, author of the Beach Tea Shop cozy mystery series, co-editor of the Happy Homicides cozy mystery anthology series, and baker of treats.If you get joy from reading, writing, or baking, join me to learn new skills to take your writing and/or baking to a different level. My happy place is filled with baking supplies, loaded bookshelves, and endless imagination - does this sound like yours, too? Maybe you've thought about writing a book someday, and decided someday was now - if you only knew where to start. You enjoy baking, but not making time-consuming treats that are gobbled up in less time than it took to measure the flour. You're the dictionary picture for "voracious reader," and you enjoy listening to your favorite authors and finding out the inspiration behind their stories. Tart Words is a podcast for all of those interests. I'm inviting some of my author friends to talk about writing, their books, and add a baker's dozen of getting-to-know-you questions in the Show Notes. I talk about writing and baking, and you'll find out more about your favorite author or find a new author to follow. Tart adj 1: agreeably sharp or acid to the taste; noun 1: an open pastry case containing a filling. Our words may occasionally be sharp or salty but are most often sweet. An open pastry case containing a filling suggests endless possibilities, and I hope the Tart Words podcast fills you full of joy and possibility.
Tart Words: Writers read. Readers bake. Bakers write.
Tart Bites: Affogato
What are the two ingredients for a tasty treat?
Transcribed by Otter.ai; Lightly edited by Linda. Please forgive typos or grammar errors.
Episode 346 - Affogato
2:22
Linda 00:00
Welcome to Tart Words. I'm your host, Linda Hengerer. And I'm a writer, a reader, and a baker. I talk to writers about their latest book and what inspires them, chat with fellow author Suzanne Fox about what writers can learn from reading their favorite authors, and share fast and easy recipes for anyone looking for a sweet treat. Join me as I share Tart Bites, Tart Thoughts, and Tart Words.
Today on Tart Bites, I'm making Affogato.
I have always loved ice cream, and gelato was a lovely discovery when I was in Italy. Gelato is denser than ice cream because it’s churned more slowly; a faster churn makes ice cream airier. There’s also a difference between the proportions of ingredients, but both can be made with milk, cream, and eggs. Add the flavorings of your choice to either.
I don’t remember when Affogato first came on my radar. Whoever thought of pouring hot coffee or espresso over ice cream or gelato doesn’t get the praise and celebration they deserve.
An afternoon or after-dinner treat doesn’t get faster or easier than Affogato.
Ingredients:
Ice cream or gelato, any flavor
Coffee (1 to 2 ounces) or espresso (one or two shots)
Directions:
Scoop or spoon ice cream or gelato into a glass or cup. Pour coffee or espresso over ice cream or gelato.
I’ve used vanilla ice cream, chocolate ice cream, and vanilla and chocolate ice cream together.
Use whatever coffee or espresso you have on hand.
This treat combines hot and cold, sweet and slightly bitter. Enjoy!
Thank you for joining me this week. To view the complete show notes and the links mentioned in today's episode, visit tartwords.com/tart346. Follow now in the app you're using to listen to this podcast or sign up for email alerts through an easy signup form for bakers, readers, and writers at tartwords.com/about. Thank you again for joining me, Linda Hengerer, for this episode of Tart Bites.