Coffee Ice Cream and Happy 4th!

If you saw my  yesterday, you know that I am now the proud owner of a Cuisinart Ice Cream Maker. It’s a countertop model that is electric, requires no salt or ice, and makes ice cream scary fast. Like homemade ice cream in 20 minutes fast. It’s awesome.

I *needed* some ice cream to go with these red velvet brownies my daughter made (from a box) and coffee ice cream was calling my name. I whipped up this recipe using sweetened condensed milk (because I love that stuff), let the mix chill for a couple of hours, and then made ice cream for before dinner.
And I just happened to have red, white, and blue MandM’s on hand. #candyhoarder
coffee ice cream

 Coffee Ice Cream

1 cup strong brewed coffee, cooled
1/2 cup heavy cream
1/2 cup milk (I used 2%)
1 can sweetened condensed milk
1 teaspoon vanilla extract
Whisk together all of the ingredients and chill for 1-2 hours (or overnight). Place mixture in ice cream maker and run per manufacture’s instructions. Mine produced a firm soft serve texture initially, and then I placed it in the freezer over night. The result was firm, “scoopable” yet creamy ice cream.
Happy 4th of July! God Bless the USA!
I may be linking up at any of the following – (Monday)  ,  (Tuesday) , , (Wednesday)  (Thursday)  (Friday) ,, ,

Chocolate Kahlua Coffee Pound Cake

When I see a title that includes chocolate, Kahlua, coffee AND pound cake…it gets my attention. And it goes in the “must make” category. My mom also loves chocolate and coffee, so I made this on an occasion I was visiting so we could share in the rum/chocolate/coffee fabulousness together.

I’m considerate like that. And it might have been Mother’s Day. I’m pretty sure I was the favorite child until my sister went and had the most adorable baby you have ever seen…but this cake definitely puts me ahead of my brother. haha

Chocolate Kahlua Coffee Pound Cake

1 box Devil’s Food Cake Mix
1 small box instant chocolate pudding
4 eggs, room temp
3/4 cup brewed coffee, room temp (leftover coffee is fine. I usually re-use my morning’s K-cup)
1/2 cup canola oil
1/2 cup Kahlua coffee liqueur
chocolate covered coffee beans, chopped (optional)

2 cups confectioners sugar
1/2 cup Kahlua*  – add in small increments until glaze reaches desired consistency. Mine ended up being a little too thin.

  • Preheat oven to 350 degrees F. Grease a bundt pan or spray well with baking spray.
  • Whisk together the dry cake mix with the dry instant pudding mix.
  • Add the eggs, coffee, oil and Kahlua to the dry mix. Stir until combined, then beat on medium speed for 2 minutes.
  • Pour mix into prepared bundt pan. Bake for 45-55 minutes or until done. Cake should spring back when lightly pressed and toothpick should come out clean when inserted into middle of cake.
  • Let cake cool for 15 minutes in pan, then invert onto cooling rack to finish cooling.
  • Pour glaze over cooled cake, top with chocolate covered coffee beans if desired.
Recipe Source:  (the name alone can tell you why it’s one of my favorite blogs!)

I may be linking up at any of the following – (Monday) ,  (Tuesday) , , (Wednesday)  (Thursday)  (Friday) ,, ,

Maxwell House Café Collection® {sponsored}

This is a Sponsored post written by me on behalf of . All opinions are 100% mine.

This post is for all the coffee lovers out there! I recently saw something on Pinterest that sums me up perfectly, it said “How do you take your coffee? Seriously. Very seriously.” Yes, I do love my coffee. It is what gets me out of bed in the morning, and it keeps me going throughout the day. My favorite cup is definitely that very first one however. My day just doesn’t start off well without it (did you read about my experience with the fast metabolism diet? No coffee did me in!) I try to get up before the kids every morning, so that I can enjoy that first cup in peace and quiet!  My girls even gave me a mug one year that says “Not before Mom has her coffee”. Yes, even the kids know the deal 🙂

My husband drinks coffee too, but only in the winter, and only with a lot of sweetener and vanilla creamer. Oh, and it’s DECAF! Thank goodness for my Keurig®! “To each his own” is right! More good news is that now single serving cups are now available at Dollar General, making my luxury of daily coffee more affordable. They carry , made from 100% Arabica beans, in House Blend, French Roast, and Breakfast Blend. 

The Maxwell House Café Collection® is the only brand Dollar General will be carring in the single serving cups, and they are offering great deals, which I have come to expect from the DG. I love that I can run up to my local Dollar General and grab my beloved K-cups® when I start to run low, and not have to pay a fortune. (Those little cups can really add up at some places!)

So what about you? What is your favorite coffee break moment?! Are you a cream and sugar person, or do you drink it straight? Let’s all just take a moment to stop and smell the coffee, shall we?

Fudgey Mocha Nut Pie

I know I’ve been skimping on the posts here lately, but I just can’t seem to get things caught up since vacation.  I’m trying to find a happy medium between keeping my blog up, and also keeping the house from looking like a train wreck, plus cooking {semi}healthy meals, while running constantly picking up/dropping off children, etc.  You know the drill.

As I got on my computer today, the first thing I saw were images from the explosions at the Boston Marathon.  Of course I cried, and all I could think of is how I was just looking at horrific images not too long ago.  The world is ‘going to hell in a hand basket’ as my mother says.  It is so sad and depressing.

You know what isn’t sad?  This pie…

Seriously, this is the happiest freakin’ pie I’ve ever seen. (Okay, so I’m being lame, but hey, trying to lighten the mood after than somber look into life.)
This recipe is one I’ve had cut out from a magazine and stuck in a notebook for years!
I don’t know what magazine it came from, but I found it on the website too.
This is the first time I have made it, and this pie is DIVINE.  It’s very rich, very chocolate-y, with lots of nuts and a hint of coffee.  The coffee really accentuates the chocolate and the texture is like a moist brownie.  This is now my favorite chocolate pie.  I love the flavor and texture even more than my Chocolate Chess Pie!  If you are not a coffee fan, you could leave it out, and still have a delicious chocolate pie, but the coffee intensifies the chocolate flavor. I also used half regular Hershey’s cocoa and half Hershey’s Dark, b/c I looovvvee dark chocolate, and I used fat free sweetened condensed milk, b/c that’s what I had on hand.  Other than than, I followed the recipe as written.  If you are a chocolate lover like me, you definitely want to give this one a try!
I am linking this recipe up at (Monday) , , , , , , , ,  (Tuesday) , , , , ,, (Wednesday) , , , , , , , ,  (Thursday)  ,, , ,  , , (Friday) ,  , , , , ,, , , , ,,  (Saturday) , ,  , ,  (Sunday) 

Chai Latte Scones

Yes, now you can drink your chai and eat it too!  The spices in a chai latte just conjure up feelings of peace and relaxation. (For me anyway! Don’t ask me why, it’s just one of those things.)  So, when I saw this coffee creamer ….

I immediately wanted to give it a try.  I also could not get the idea of cooking with it out of my head.  I decided to try it in scones. 

Chai Latte Scones with a ‘Dirty Chai’ glaze

2 cups flour (I used a combination of whole wheat and cake flour)

2 t. baking powder
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/4 t. ginger
1/4 t. sea salt
1-2 Chai Tea bags
4 T. butter (cold, cut into small chunks)
1/2 c. plain yogurt
1/2 c. chai latte creamer
3 T. brown sugar
1 t.vanilla
Glaze:  chai latte creamer, instant coffee or espresso powder, confectioners sugar
Preheat oven to 425 degrees.
Mix together flour, baking powder, spices, salt and tea (removed from tea bags).
Cut in cold butter.  (it will be a dry and crumbly mixture).
In separate bowl, combine plain yogurt, creamer, brown sugar and vanilla.
Add yogurt mixture into flour mixture and gently mix until just combined.
Place dough on floured surface and shape into a circle.
My dough was super sticky, but I didn’t want to keep adding flour and kneading it in.  So, I patted out my circle of dough, about an inch thick, and placed it on my baking sheet (with a silicone mat).  I made cut marks in my dough, but didn’t separate it.  After baking, I cut it into triangles.  This worked fine.
My glaze was an experiment, so I didn’t even write down measurements.  I added about a cup of confectioners sugar into a small bowl, added in a couple tablespoons of creamer (start with one and add until you get desired consistency) and a couple teaspoons of coffee. You should dissolve coffee in a small (maybe a teaspoon) of warm water before adding it to the other ingredients.  I forgot to do this, and it took forever to mix in smoothly.  If the mixture is too thin, add more powdered sugar – if too thick, add more creamer.  (FYI – if you are not familiar with a Dirty Chai – check it out !)  You could also add coffee into the scones themselves, or leave it out all together.
Verdict?  YUM!  Perfect with a cup of coffee (or chai tea!)
I’m linking this recipe up with , Mouthwatering Monday @ , , Just Something I Whipped Up @ at All the Small Stuff, @ 33 Shades of Green, @ For The Love Of Blogs,,Wow Me Wednesday at , , , , , ,  , , , , , for Savory Sunday; and for ingredient spotlight – sour cream & yogurt AND