Sweet Coffee Syrup Recipe & My Favorite 10 Things To Do With Coffee! by Gordon Ramsay

Sweet Coffee Syrup Recipe & My Favorite 10 Things To Do With Coffee!

Next time you find yourself with an extra cup of coffee, grab a little sugar and set aside five minutes of your time to make this delicious coffee syrup! We love to add it to a glass of cold milk, pour it over slices of homemade pound cake, or even top vanilla bean ice cream with it. My college aged son (who took this photo, by the way) loves to take mason jars full of it back to his dorm after a weekend visit. The uses are limited only by your imagination. Since it’s so easy to make and keeps in your fridge for up to a month, this is one dessert syrup you may never go without again! A printable copy of this simple recipe can be found at the bottom of this post. 

While we’re talking about one of my favorite subjects, I thought I’d share with you my top ten favorite things to do with coffee! We’ve already covered one with this syrup, so there are nine more to go.

Start your day with a little boost!

Of course, every day at my house begins with a pot of coffee. I usually have it brewed by 4:00 each morning and I’m on my second cup by the time my husband wakes up. It’s a warm and wonderful way to start my day as I sit in a quiet house, sip my coffee, and mentally prepare for the day.

Use it as a reminder to slow down

My husband and I are afternoon/evening coffee drinkers as well. Once we finish supper, we like to go sit down together with a cup and talk over our day, discuss what we’ve been reading, and gather our thoughts as we unwind together. Click here to read more about this ritual and how it has blessed my family for generations.

Make a Coffee Meringue Pie

So many people have told me that they wish coffee tasted just like it smelled. Well guess what? This pie does just that! Click here for this recipe

Share some memories – and make new ones

When I was a little girl, my grandmother used to let me sit down at the table with them as they had their evening coffee. It was a precious time in which I learned so much about my family history – and I’ve passed that on to my kids as well. Click here to read about that special time with my grandparents.

Make a Coffee Butter Cake

My own spin on Kentucky Butter Cake, this chocolatey coffee version is the perfect treat to share with company. Click here for this recipe

Make ice cubes- great for iced coffee or smoothies

If I find myself with an extra cup (or two) I like to pour it into ice cube trays. Once frozen, I pop them out and stick them in a zipper seal bag to keep in the freezer for iced coffee drinks that become even more delicious by melting ice cubes!

Use as a substitute for water in boxed cake and brownie mixes!

This adds a wonderful new depth of flavor and is especially good with chocolate flavors.

Make Spiced Coffee

My recipe for Gingerbread Spiced Coffee is simple as can be to make and the kissing cousin to Pumpkin Spice! Just sprinkle a few spices you have on hand over the top of your grounds before brewing! Click here for this recipe

Make Mocha Coffee Floats

What happens when you pour hot coffee over chocolate ice cream? Heaven. Heaven happens. Click here for this recipe

I hope you’ve found some newfound inspiration to make coffee an even greater part of your life!

Sweet Coffee Syrup



Serves: 1 cup


  • 1 cup coffee
  • 1.5 cups granulated sugar


  1. Place coffee and sugar in a small sauce pot over medium high heat.
  2. Bring to a boil while stirring constantly. Once at a boil, continue to stir and boil for three minutes. Remove from heat. Allow to cool slightly before placing in a container in the refrigerator. Will keep for up to a month.


Special thanks to my friends at Red Diamond for sponsoring this post and for being such a special part of our lives. All opinions contained herein are my own. My husband and I dearly love Red Diamond and have been devotees of this smooth, never bitter, full bodied coffee since our first sip! To find Red Diamond products near you, visit their beautiful website and use the product locator in the top right hand side of the screen.


Moroccan Inspired Soup Recipe with Sweet Potato, Chick Peas, and Coconut Milk by Gordon Ramsay

Moroccan Inspired Soup Recipe with Sweet Potato, Chick Peas, and Coconut Milk

Spices for Karina's Moroccan Coconut Chick Pea Soup Recipe

A delicious gluten-free soup with Moroccan flavors

You know me and soup (lifelong, everlasting love). So on a whim I tossed together this North African inspired fusion of (fabulous!) flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles, lime, apple, and coconut milk make for one scrumptious soup.

I think you’ll love it.

And for those of you eschewing dairy? 


Dairy-free never tasted so savory-sweet and downright good.

As for the Arctic Vortex… stay warm and cozy!


Karina’s Moroccan Inspired Chick Pea Soup Recipe

Recipe originally posted March 2006.

I made this savory, lipsmacking soup in my slow cooker. I love recipes that cook themselves. And it’s dairy-free, to boot.


3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon GF curry paste (red or green), or gluten-free curry powder, to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired


Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions.

Or if you’re in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.

We ate this soup as it is, with no embellishments, but it would also be lovely with a cool dollop of organic Greek yogurt, and a sprinkle of chopped fresh mint or cilantro.

African Inspired Peanut + Sweet Potato Soup by Gordon Ramsay

African Inspired Peanut + Sweet Potato Soup

Karina's African Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans - At glutenfreegoddess.blogspot.com


Happy New Year, Gentle Reader. It’s a new dawn. It’s a new day. And it’s time for a black-eyed pea recipe. One of my favorites, with North African inspired flavors. Serving black-eyed peas and beans at the start of a freshly birthed year is serious good mojo in some circles.

At least that’s what they tell me.

Why eating a plate of legumes on New Year’s Day brings luck I’ve no idea, but someone somewhere decided these humble little nuggets of vegan protein were a good and fortunate culinary choice. So why not?

Rather than rummage through cookbooks searching for Southern Hoppin’ John recipes or Italian white bean escarole stews I turned instead to the sun drenched flavors of West and North Africa and reprised a stew that is spicy and hearty and peanutty.

Karina’s African Inspired Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans

Originally posted February 2006.

Why I love this soup? I admit, it’s the peanut butter. It nudges the broth into a rich, garlicky, peppery brew with a citrus-y finish (thanks to lime juice and cilantro). As for the curry spices, you can make this soul-satisfying soup as mild or as spicy as your taste buds prefer.


1 tablespoon light olive oil or peanut oil

1 tablespoon red or green gluten-free curry paste– hot or mild, to taste (start with less if you prefer it mild)

1/2 teaspoon cinnamon

1 medium red onion, peeled, diced

4 cloves garlic, minced

1 medium sweet potato or yam, peeled, diced

1 large yellow bell pepper, cored, seeded, diced

1 jalapeño or other hot chile pepper, seeded, diced fine

1 14-oz. can black-eyed peas, rinsed, drained

1 14-oz. can white beans, rinsed, drained
1 14-oz. can black beans, rinsed, drained

1 quart light broth

1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)

1/2 teaspoon crushed hot red pepper flakes, or more, to taste

2 tablespoons chopped fresh cilantro

Juice from 1 big juicy lime

2-3 teaspoons organic brown sugar or raw agave nectar, to taste

Sea salt and black pepper, to taste

For garnish:

Chopped fresh cilantro or parsley


Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.

Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.

Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina’s Notes:

This soups works beautifully cooked slow in a Crock Pot; follow the manufacturer’s guidance for cooking vegetable soups.

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