Monday, August 24, 2009
Tired of spending half your paycheck on coffeehouse drinks? Pull up a chair and let me make your life a little easier. No blender needed!
what you'll need:
~3/4 c. strong, brewed coffee, cooled to room temperature
~3/4 c. milk
~1 packet of sweetener
~2 T. chocolate syrup
~2 T. liquid coffee creamer
~3 ice cubes
In a 16 oz. Mason jar, put all your ingredients followed with the ice cubes.
Put the lid and ring on and shake, shake, shake!
Taste it…does it need a little more sweetener?
I don’t like mine horribly sweet, so I stick with one packet of Splenda. The creamer and chocolate syrup add the rest of the sugar to sweeten.
As for the creamer, I used Coffeemate Italian Sweet Cream.
Its non-descript sweet and creamy that lets the coffee and chocolate shine through.
But, if you like hazelnut or coconut cream, go for it!
At this point, you can drink it right out of the jar or pour it over crushed ice and top with whipped cream and drizzle more chocolate for an authentic coffee house experience.
Monday, August 17, 2009
wow...that's a mouth full!
and boy howdy, is it ever! It's got like everything in it. nom nom nom...
This is one of THE moistest snacking cakes ever, I promise.
Cross my heart, hope to pie.
you caught that didn't you.
well, Im not really ready for an early demise.
if that changes, I'll let you all know.
what you'll need:
~2 c. shredded zucchini
~2 medium ripe bananas, smooshed
~1 c. sugar
~2/3 c. vegetable oil
~2 lg. eggs
blend, blend and dump in (wait till you've added everything to mix):
~2 c. flour (not sifted or you'll end up too short)
~2 1/2 tsp. baking powder
~1/2 tsp. baking soda
~1/2 tsp. salt
~1/2 tsp. cinnamon
~2/3 - 3/4 c. miniature chocolate chips
~1/2 c. chopped walnuts (I reserve these and toss them on top so that they toast as the bread bakes...they end up tasting amazing this way, trust me)
This batter ended up filling four 5 X 3 inch little loaf pans (GREASED! or you'll be cussing me).
I suppose it would fill up two 8 X 4 inch loaf pans, too. But, my volume math is a little rusty so whatever you use, leave about 3/4 of an inch from the top of the batter to the top edge of your pan.
Or, just throw all caution to the wind and make muffins instead.
Bake loaves at 350*F for 15 minutes then turn down to 325*F for another 30 minutes.
If you're making muffins...ehh...let me know how long those took.