Yesterday was one of those super hot days where you just cannot escape the heat. In order to make up for it, I decided to make homemade frappes and thought I’d share my recipe with you here. 🙂
I’m not a big coffee drinker, but my husband loves the stuff (especially in frozen form). These are one of the few things we can actually agree on. When it comes to coffee, that is. It’s a perfect summer treat when you’re looking for something cold and refreshing with a little boost.
I hope you’re enjoying your summer.
At Home Frappe
- 1/2 cup strong coffee, cooled
- 1/2 cup milk
- 12 largish ice cubes (one tray)
- 1/4 cup sugar
- Chocolate or caramel sauce (optional)
- Blend all ingredients in a blender until smooth.
- Add in chocolate or caramel sauce if desired (I added it on top)
What’s your favorite summer drink? I’d love to hear from you in the comments. 🙂
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Toasted marshmallows, perfectly melted chocolate, graham cracker crust. It’s the first day of summer, and what better way to kick off the new season than with mini s’mores pies?
I love how easy these are, no need for a campfire (though those are lovely) and they’re not nearly as messy as traditional s’mores either. But, you know, when gooey chocolate and melted marshmallows come together, there’s always that possibility.
Mini S’mores Pies
- 4 mini pie tins
- 1 cup crushed gluten-free graham crackers (I used chocolate)
- 2 Tablespoons melted butter
- 1 cup chocolate chips
- 2 cups mini marshmallows
- Mix crushed graham crackers and butter together, then divide evenly among the pie tins, pressing to the bottom.
- Bake “crusts” for 5-7 minutes at 350. You’re just looking for them to harden.
- Place 1/4 cup chocolate chips in each pan, spreading evenly.
- Add in 1/2 cup marshmallows on the top and spread them out so the chocolate’s covered.
- Bake for 3 minutes.
- Switch the oven to broil and cook for another 2 minutes or until the marshmallow tops are beautifully browned and toasted.
- Enjoy! 🙂
What are your favorite summer treats? I’d love to hear about them in the comments? 🙂
The other night we decided to watch a movie and have a date night. Of course, no movie is complete without popcorn. But we wanted something a little sweet. So we went with a simple chocolate drizzle to dress up the popcorn.
All I did was cook the popcorn (no added salt or butter), and melt some chocolate chips to drizzle over the top. As you can see, it wasn’t the smoothest strands of chocolate, but it was still the perfect blend of bland and sweet. 🙂
I’m sharing this with Fiesta Friday because it’s the perfect weekend snack.
Do you have any favorite movie night treats?
- 2 cups all purpose gluten-free flour (I used Arrowhead Mills)
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) softened unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. bag) chocolate chips
- 1 cup chopped walnuts (optional)
- Preheat oven to 375° F.
- Combine both flours, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in one third of flour mixture at a time just until combined.
- Stir in chocolate chips and walnuts.
- Drop by rounded tablespoon onto parchment lined baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Enjoy! 🙂
I’m sharing these with my friends at Fiesta Friday. Co-hosted this week by Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife. Won’t you check out the party? 🙂
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Last week I made this amazing cheesecake. It was simply perfect, and so easy to make. Cheesecake seems to be my go-to dessert. I absolutely love it and there are so many variations that it’s never boring. (Like my bacon brown sugar cheesecake.)
For this one I started out with unsweetened shredded coconut for the crust. Just layer it on the bottom of a springform pan until it’s covered. Then I made the cheesecake part of a Philadelphia cheesecake.
Once the cheesecake was cooled I made the dark chocolate ganache. Place 12 ounces (one bag) of dark chocolate chips in a medium bowl. Bring 3/4 cup whipping cream to a boil over medium heat, then pour over chocolate. Let sit and stir. Once all the chocolate is melted and you have a smooth texture pour the ganache over the cheesecake and allow to cool in the refrigerator until it is hardened.
For the blueberries, heat 2 cups of frozen blueberries in a pan with 1/4 cup white sugar. Until the juice begins to bubble. Refrigerate until cool (or eat warm if you like). Then dollop on top of the cheesecake and enjoy.
The cheesecake was so good we ate it in three days. Oops! So worth it though. 🙂
What’s your go-to dessert?
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Mmm… Chocolate donuts, what could be better?
I was so pleased with this recipe because it was one of those times that I threw a bunch of things in a bowl to make a batter, and figured I’d need to do some adjusting, but nope! These are perfect just as they are!
They’re grain-free, dairy-free, and even Paleo approved (correct me if I’m wrong on that). I hope you enjoy them even half as much as we did. Needless to say, they didn’t last very long and I found myself needing to make another batch.
It’s very versatile and makes lovely cupcakes as well. I can already think of several variations on the recipe to make other flavors, so I’ll definitely be giving some of those a try in the (hopefully near) future.
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This holiday season I’ve loved the chocolate and orange combination. I know the holidays are over, but I just had to share this delicious chocolate orange fudge recipe. It was a hit with everyone who tried it and I think it would be just perfect for a winter’s snack.
I hope you’ve all had a wonderful holiday season and I look forward to spending this coming year with you. Happy New Year! 🙂
It is now the week of Christmas and I have the perfect dessert to share with you! There’s peppermint, chocolate and frosting. What could be better?
I took my Oreo cake and Christmasified it. (Is Christmasified a word? I’m going to say it is.) I seem to be making a lot of cakes lately and this is definitely one to add to our Christmas traditions.
I modified my Oreo cake recipe to use Trader Joe’s gluten free peppermint Oreos instead of the plain ones. Then I used crushed candy canes around the edges of the cake, and mixed some of the crushed candy canes and red food coloring into the icing to decorate.
Enjoy! And have a lovely Christmas week! 🙂
Update: I just noticed that Fiesta Friday is celebrating its 100th week. How exciting! As it’s Christmas Day I thought it would be fitting to bring this cake along. Thank you so much to Angie for creating and hosting Fiesta Friday, as well as the co-hosts this week, Judi, Molly, Steffi, and Suzanne. I love seeing the new recipes everyone brings. Have a very merry Christmas! 🙂
The holiday season is officially upon us! What better way to begin celebrating than by combining the chocolate and orange flavors into a delicious dessert? I’ve captured that classic chocolate orange taste and turned it into a cake.
The past few weeks have been incredibly busy for me and I haven’t had much time in the kitchen. December is such a hectic, wonderful time of year! I hope to really dive into that holiday baking in the next couple weeks, but for now this cake will do quite well.
To make the cake you’ll need:
- two boxes chocolate cake mix and the ingredients to make them (I used Glutino chocolate cake, each box made one round cake)
- 1 tsp orange extract (1/2 tsp per cake)
Make the cake as usual, but add the teaspoon of orange extract. The Glutino cake calls for vanilla extract, but I just used the orange extract instead. Divide the batter into 2 round cake pans and bake as directed. Allow to cool completely.
The frosting is a wonderful piped chocolate orange ganache.
For the frosting:
- 2 Cups whipping cream
- 2 (12 oz) bags chocolate chips
- 1-2 tsps orange extract
Heat the whipping cream until it nearly boils. Place chocolate chips in a bowl and pour the hot cream over them. Let stand for a few minutes, then mix until thoroughly combined and smooth. Add the orange extract and stir. Refrigerate until it is somewhat solid and can hold its shape.
Once the cake is cooled, frost as desired. I added tangerine slices to the top of mine; orange candy slices could also be a wonderful addition!
I hope you enjoy!
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I have a tendency to choose a certain snack and munch on it for a week or two. This past week my snack of choice was a rice cake snack from my childhood, made even tastier (and unhealthy) by using caramel rice cakes in place of the normal ones.
Next, spread peanut butter (or nut/seed butter of choice) on your rice cakes.
Melt some chocolate.
And spread over the peanut butter layer.
Then pop them in the fridge until the chocolate hardens and enjoy your snack! 🙂 Have a wonderful Monday, everyone!