I’m adding a new section to my blog—HACKS—where I will be sharing fun tips and tricks you can use in your kitchen, and I would love your help. If there’s anything specific you want to explore or learn more about, let me know—we can learn together! Feel free to comment below with any ideas or opinions.
To kick it off, I’m sharing three unique ways to use your coffee grinder. You probably all know you can make dried herbs and spices with your grinder—and if you don’t, there’s #4—but did you know you can make powdered sugar or turn beets into an elegant dust for decorating desserts?? Keep reading to find out more.
I really wish I would’ve known this when I ran out of powdered sugar while frosting cookies last month, BUT apparently you can make powdered sugar in your coffee grinder! All you need is regular granulated sugar—just grind it up in your grinder until it turns into a powder. Make sure the grinder is clean beforehand, to avoid any coffee grounds in the sugar. Use a sifter to eliminate any big chunks.
HOMEMADE BODY SCRUB
I’ve been getting into homemade therapeutic goodies, lately. They can provide all the luxury of a spa without the expense—what’s not to like? This simple body scrub is supposed to be great for exfoliating the skin, reducing the appearance of cellulite, and hydrating. Plus, it smells amazing!
You’ll need: 1 cup coffee grounds, 1 cup raw sugar (or sea salt), 1/2 cup coconut oil
Grind fresh beans to get 1 cup of grounds (or use recycled grounds from your morning coffee). Briefly heat the coconut oil in the microwave until it becomes liquid. Combine coffee grounds, sugar (or salt), and oil in a large bowl and mix well.
Apply to damp body in a circular motion and rinse off. Store in airtight jars.
I ran across this truffle recipe on Lazy Cat Kitchen while I was searching for a V-Day recipe and discovered you can grind up beetroot in your coffee grinder to make powder used for rolling truffles—genius! Beetroot powder can also be used in soups, sauces, or any dish you want to add a pop of color to. First, you’ll need to make beet crisps.
Preheat your oven to 175 degrees and line a tray with parchment paper. Use a mandolin to slice the beets really thin and arrange them on the tray so they don’t overlap. Bake for two hours. They should be dry and crisp when they’re done.
Grind the crisps into powder with a coffee grinder and sift before rolling the truffles.