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Two of my favorites together.

I am completely unabashed about my caffeine consumption--as it relates to coffee, at least. With seven kids and my husband now home as a full-time patient (read: hospital bed, walker--the works), I find coffee to be a necessity--a lifesaver even--lately. Even without all the neediness going on here, I'd still want my coffee in the morning.

My husband is just as much a coffee lover as I am. In fact, we like coffee so much that we've had several sets of matching cups over the years--one for my husband, and one for me. The latest set has photos of butterflies on them and that's a story in itself that I'll have to share sometime soon.

My preference is for French roast, but my husband is a Colombian man. Since we only have one coffee maker and I'm opposed to making more than one pot at a time, his preference is the one that wins out. Now, if you read this blog on a regular basis, you know I'm not a food snob. I am picky about coffee, though, and I'll spend more for quality. Generic coffee is a huge no-no in this home, but the coffee that we really like isn't one of the gourmet coffee shop types. The only coffee we'll buy is Folgers Coffeehouse Series. No other coffee tastes as good to either of us. Folgers is smooth, full, rich and never bitter. I get compliments each time I serve it, no matter what the occasion, and no matter who I'm serving.

We haven't tried the Gourmet Selections yet, but I'm betting the Lively Colombian is something we'll fall in love with, and if you check out the website right now, you can get a Free Sample! You bet I signed up, and since we're also chocolate lovers and nothing goes better with coffee than chocolate, I plan on whipping up this super easy (I don't have tome for more right now!) cake to go with my sample when it gets here:

Chocolate Dump Cake   
1 (5 ounce) package instant chocolate pudding
2 1/3 cups milk
1 (18.5 ounce) package chocolate cake mix-any brand
2 cups semisweet chocolate chips
 
Preheat oven to 350 degrees F.
Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a bowl and stir until thickened.
Add dry cake mix and stir together well.
Pour into the baking pan.
Evenly spread the chocolate chips over the top of the cake.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.