Mocha Coconut Frappuccino Ice Cream Cupcakes

I’m okay with the fact that these cupcakes are lopsided.

I don’t mind that they are not perfect.

I’m okay with the reality that I went to exercise class with a streak of coffee ice cream down my arm.  No biggie.

It is really alright that I went to the store specifically for a homemade cupcake recipe I carefully concocted only to come home and realize that I was out of cocoa.

It’s actually pretty wonderful, because using a cake mix as a starter is always welcome in my book.

It’s cool, because life is not perfect.  So my cupcakes might not look perfect, but they sure do taste it!

So, you know what happened that inspired this recipe?  Happy hour happened.  I’m not even talking alcoholic happy hour.  I’m talking about that blessed week or two in May when from 3-5 at Starbucks, frappuccinos were half off.  I don’t usually buy fraps, because they are kind of pricey.  Especially when you add extra money for soy milk and extra espresso…

Ok, so I had the mocha coconut frappuccino more than once and have been craving that flavor ever since.

And what could be better than ice cream cake based on a coffee drink?  Ice cream cupcakes based on said drink!  Cupcakes are portion control in a cute little package ;)

Mocha Coconut Frappuccino Ice Cream Cupcakes

makes 6 cupcakes

You will need coffee flavored ice cream or frozen yogurt for the middle of the cupcakes.  I used Haagen-Dazs coffee flavored frozen yogurt.  Soften it on the counter before scooping it into the cupcakes.

for cupcakes:

1 cup devil's food cake mix (I used sugar free)

1/4 cup vanilla Greek yogurt

1/4 cup liquid egg substitute

1/4 cup toasted sweetened flaked coconut

Preheat your oven to 350 degrees and spray 6 muffin tins with non-stick spray.  Mix these ingredients together and scoop into muffin tins.  Bake for 20 minutes.

for coconut buttercream frosting:

1/2 stick unsalted butter, room temperature (aaah! I was out of butter, too & used margarine.)

1 1/2 cups powdered sugar

1/2 tsp coconut extract

2-3 Tbsp milk

1/2 cup toasted, sweenened flake coconut for topping

Combine all except coconut.  Smear onto ice cream filled cupcakes & top with coconut flakes.

Assembly: Cut each cupcake in half horizontally, add coffee flavored ice cream or froyo in the middle.  Frost with frosting & top with coconut.  Store in the freezer.

I toasted my coconut in a skillet I sprayed with non-stick spray over medium heat until brown.  Easy peasy.

See, I don't even care that this is the world's worst picture that defies all picture editing.  I just had to show you the ice cream in the middle!

Have a great day, y'all & embrace those imperfections ('cuz sometimes they're delicious)!

Holiday Recipe Mini Round-Up

I don't know if you know this about me, but I read alot of blogs.  One might say I'm a blog-aholic.

But it's okay, because I can quit anytime I want.

Anyways, I have noticed on alot of the foodie blogs I read, that they are compiling lists of suggestions for stuff you should make for the holiday.

And I thought, "Why not me?"*
*(reference to a Dane Cook joke before he got all unfunny and sold out)

Here we go.

These three would be a great addition to a cookie tray or just lovely on their own.

Mint Oreo Truffles

Crispy Coconut Almond Cookies


Cookie Assortment from 1 Batter



If you are doing a Christmas morning breakfast or brunch, try one of these delish recipes.

Chunky Monkey Banana Bread 


Pumpkin Spice Latte Mini Muffins

 Vanilla Bean Scones


Ok, that's all for my little round-up.  Hope you have a great day :)

Fabulous Fall Fridays: Pumpkin Snickerdoodle Cookie Bars

Yay! It's Friday :)
Here's another great Fall recipe for you to try. These cookie bars are pillowy and cake-like and have a subtle pumpkin flavor. The cinnamon sugar topping gives it an almost coffee cake taste. So good with coffee! Or milk.

Pumpkin Snickerdoodle Cookie Bars
recipe adapted from Recipe Girl

For the Bars:
1 stick of butter, softened
3/4 cups mixed brown and white sugar
1/2 cup pure unsweetened pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cups white chocolate chips

Sugar and Spice Mixture:
1/4 cup mixed brown and white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice

Directions:
1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated. Stir in the white chocolate chips last.

3. Preheat oven to 375°F. Line 9x9 pan with parchment paper (or spray with nonstick spray). Mix spices and sugar ingredients in a small bowl.

4. Press 1/2 of the dough into the pan (I used a Ziploc on my hand to press it down), pour half of the sugar mixture on the top. Add the remaining dough and top with the rest of the sugar and spice mix.

6. Bake at 375°F. for 23-25 minutes.



These bars were so rad that I had to package them all up so I couldn't eat anymore! I'm sure I can find some willing taste-testers out there to take them off my hands.

On a slightly separate note, I went for the first time to Yogurt Mountain and they have PUMPKIN PIE FROZEN YOGURT and it is the bomb diggity. I topped it with pecans, honeyed granola and crushed Butterfinger. Holy moly. I may have uttered some expletives while driving down the road eating this (don't try this at home, kids).

My point is-go there and try it. Tell them I sent you. I'm sure they will look at you crazy.

It's Not Even My Birthday

No, it's not my birthday, but I made a tiny cake last night. I was celebrating...cake. Yeah, that's it.

I made this in two ramekins, then piled them on top of each other with some icing. If this doesn't make you feel like dancing, I don't know what would.

Here's the recipe if you need a tiny cake in your future.

Mini Golden Butter Cake

Cake:
1 egg
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 heaping teaspoon baking powder
Pinch of salt
1 1/2 tablespoons milk

Icing:
3 tablespoons unsalted butter, melted
3 tablespoons cocoa
1 cup sifted powdered sugar
1 1/2 tablespoons milk
1/4 teaspoon vanilla extract
Sprinkles (optional)

To make cake:
Preheat oven to 350 degrees.
Grease 2 ramekins.
Whisk together egg, sugar, melted butter and vanilla. Add in the flour, baking powder and salt and combine. Stir in the milk. Divide the batter evenly among the two ramekins.
Bake for 17-19 minutes.

To make icing:
Whisk together butter and cocoa; add in powdered sugar, milk and vanilla until smooth. Top with sprinkles if desired.

This cake is super buttery and delish. You might need to share it with someone, because it is too rich for one person (but if you are up for the challenge, go for it!).
Recipe adapted from here.

Easy Snickers Trifle

This is the quickest dessert you can make that people will rave about. Trifle is awesome. It is layers of deliciousness that look so pretty. Make one and take it to a party. People will say things. Good things. I bought my trifle bowl from Walmart for like seven bucks and have gotten so much use out of it.

For this trifle I used:

*Chocolate angel food cake
*Sugar free chocolate pudding (1 1/2 boxes of instant mixed with almond milk)
*Fat free cool whip
*16 fun sized Snickers, chopped

I lightened up the trifle to counteract the Snickers. Apparently there is no "light" Snicker bar...but it probably would not taste as good.
Oh, I also used sugar free caramel sundae syrup for the pretty drizzle (fo shizzle).

There are lots of variations of trifle you can concoct. I make sure all of my trifles have key components of cake, pudding, cool whip and a textural element (in this case-Snickers). A couple other great variations are...

Strawberry shortcake trifle
Key lime pie trifle
Pina colada trifle
Chocolate toffee trifle
Banana pudding trifle

I could go on for days, but I'll stop now. You get the idea. Oh, wait. You know what else is cool about trifles? You can make individual ones in wine glasses at home. Fun!

Check out the layers in this one:



Yum! And, oh so pretty :)