Secret Recipe Club: Iced Coffee! Monday, Mar 26 2012 

This month, for Secret Recipe Club, I was assigned to Baking Bad. (The owner of the blog is currently experiencing some technical issues. As a result, the links to her blog in this post are currently suspended. I was unable to get the recipe transfered to here, for now. This should be resolved in a few days, when the issues are fixed. I apologize!)

Since I was doing a one-week very-limited flour and sugar diet, I decided to try the iced coffee recipe. Well, it takes quite a bit of sugar to make iced coffee, but that’s ok! 😉  It was very easy to make, and will be a recipe I will use this summer in the hot days for sure! With enough sugar, and rich milk/cream, you can’t go wrong! 🙂

With Spring upon us, I hope many of you can enjoy this iced coffee recipe! Reminds me of my Coffee Popsicles, just in a liquid version, yum!

Peanut Butter Mocha Checkerboards Wednesday, Dec 14 2011 

You might be wondering why these are called Checkerboard… but are layered? Well, because I misread the instructions so my cookies ended up layered instead of checkered like this:

(Picture credit: Better Homes and Garden)

Nonetheless, these are oh, so good!! I really love the combinaison of peanut butter and mocha in a shortbread-like cookie! Simple, and flavourful. A great addition to a Christmas platter!

This recipe is from the Christmas Cookies magazine by Better Homes and Gardens, and also available online here.

Peanut Butter and Mocha Checkerboards

1/2 cup butter, softened (I used stick margarine)
2 Tbsp shortening
2 Tbsp creamy peanut butter
2/3 cup sugar
1 egg
2 Tbsp freshly brewed strong coffee, cooled
1 tsp instant espresso coffee powder
1 tsp vanilla
1/4 tsp salt
2 1/2 cups flour
2 oz semisweet chocolate, melted and cooled
1 egg white, lightly beaten
2 oz semisweet chocolate, chopped

In a large bowl combine butter, shortening, and peanut butter. Beat with an electric mixer on medium speed until combined. Add sugar. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in the one egg, the coffee, espresso powder, vanilla, and salt until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir 2 ounces melted chocolate into one dough portion. Cover and chill both dough portions about 1 hour or until easy to handle.

Place each dough portion between two sheets of waxed paper. Roll each portion into a 5-inch square. Remove top layers of waxed paper. Brush the top of the chocolate dough with beaten egg white. Carefully invert peanut butter dough on top of the chocolate dough. Remove waxed paper. Trim edges to make a 4-1/2-inch square. Wrap dough in waxed paper or plastic wrap. Cover and freeze about 1 hour or until dough is easy to handle.

Cut dough square into six 4-1/2×3/4-inch strips. Working carefully, but quickly, lay one strip, cut side down, on a work surface and brush with egg white. Top with another strip, cut side down, so that the opposite colors/flavors meet; transfer the stack to a baking sheet or tray. Repeat with the remaining strips to make three stacks total. Cover and freeze about 30 minutes or until dough is firm enough to slice.

Preheat oven to 350 degrees F. Cut each stack crosswise into about 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool completely.

6.In a small saucepan heat and stir 2 ounces chopped chocolate over low heat until chocolate is melted and smooth. Place melted chocolate in a resealable plastic bag. Snip a small hole in one corner of the bag. Squeeze the bag, piping bows or desired designs on cookie tops. Let stand until chocolate sets.


Shared at Secret Recipe Club’s cookie party!

Super Yummy Coffee Popsicles Thursday, Jul 7 2011 

Ooooooh yeah! These popsicles are delicious and a great way to cool off this summer! Even my 3-yr old likes them. 🙂  They taste like something you’d get at Tim Horton’s!

Coffee Popsicles

1/2 cup coffee (I use leftover from the morning pot)
1/2 cup milk
2 Tbsp sugar

Melt sugar in the coffee, add milk. Pour into popsicle moulds, freeze and enjoy!

This recipe makes 4 popsicles in my moulds, so adjust the amounts as necessary for the size of your moulds! I freeze them in the morning and enjoy them in the afternoon. 🙂

Of course, the amount of milk and sugar can also be tweaked to your own taste buds!

Shared at Cast Party Wednesday and Tempt my Tummy Tuesday!

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