Monday, June 27, 2011
Saturday, June 25, 2011
Friday, June 24, 2011
McDomessticated Caramel Frappe (Just Like McDonald’s!)
1/2 C instant coffee, brewed at 1 and 1/2 or double strength, frozen (red *, below)
3 T caramel syrup (orange *, below)
2 T granulated sugar (feel free to substitute your preferred low-cal sugar substitute…just be sure to check conversions – not all of them substitute tsp. for tsp.)
1/2 C whole milk (feel free to substitute 2% or skim. Use whatever you have on hand.)
1/2 C heavy cream (feel free to substitute milk here, too, if desired. See green *, below)
1 C-1 1/2 C ice
Reddi-Whip or similar generic nitrogen- or isobutane-propelled sweetened whipped cream, if desired, for garnish (I usually try to skip this part if I’m being good.)
caramel ice cream topping (blue *, below), if desired, for garnish (again, my no-guilt version skips this element)
3 T caramel syrup (orange *, below)
2 T granulated sugar (feel free to substitute your preferred low-cal sugar substitute…just be sure to check conversions – not all of them substitute tsp. for tsp.)
1/2 C whole milk (feel free to substitute 2% or skim. Use whatever you have on hand.)
1/2 C heavy cream (feel free to substitute milk here, too, if desired. See green *, below)
1 C-1 1/2 C ice
Reddi-Whip or similar generic nitrogen- or isobutane-propelled sweetened whipped cream, if desired, for garnish (I usually try to skip this part if I’m being good.)
caramel ice cream topping (blue *, below), if desired, for garnish (again, my no-guilt version skips this element)
Place frozen coffee, caramel syrup, sugar, milk, cream, and ice into a blender (purple *, below) and blend until smooth. Top with Reddi-Whip and drizzle with caramel topping. Enjoy!
orange * I’ve seen all kinds of different flavors of this syrup, including hazelnut, Irish creme, cinnamon vanilla, pumpkin spice... I personally have no intentions of messing with the perfection that is the caramel frappe, but feel free to experiment with other flavors you like! I found mine at my local Winco for less than $6, but I’ve also seen it at higher-end kitchen supply stores for more like $10 or $11.red * You can certainly use non-instant coffee if you have a coffee maker, and of course if you’re a caffeine-drinker, you’ll probably want to opt for the full-effect caffeinated variety. Go for it! I usually brew up a big batch (like, my 8 C measuring bowl full) at 1 1/2 strength, let it cool to room temperature, then portion it into these mini round Glad containers and stick them in the freezer. Then, you’re good to go whenever you’re craving a frappe!
green *: When you start subbing out the cream, the end result is less creamy. Duh. But, let’s face it, if I’m making these a few times a week, less creamy in the cup means less jiggly on the butt. Or so I’m told. Anyways, you can use all milk and no cream to make them, with a less creamy but still delicious result.
blue *: Any variety of caramel ice cream topping will work, but I personally like Mrs. Richardson’s butterscotch caramel best because it’s really nice & thick and it tastes & acts just like the stuff that McDonald’s drizzles on theirs. If you love them like I do, you know what I’m talking about…When you get to the bottom of the frappe, your straw starts sucking up these nice, thick, mouthfuls of caramel. It’s kind of the best part of the whole experience.
purple *: You really do need an ice blender or smoothie maker to get the texture right for these. I have a cruddy old blender from college that I tried, and it left big chunks of ice in there, more like iced coffee than a frappe. Use a machine designed for making smoothies or efficient in dealing with ice. This is one place where I love my Magic Bullet. In my kitchen, my Vitamix will win almost any blender challenge over my Magic Bullet. If I’m serving guests and making three or four at a time, I’ll use the Vitamix, but if I’m making a single serving I prefer my Magic Bullet because I can blend one at a time, right in the cup I’ll be drinking out of, and save myself a dish.
Thursday, June 23, 2011
Wednesday, June 22, 2011
New Obsession ♥
Cupcake Pops
Cake Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) & 1 can cream cheese frosting (16 oz.) 1/2 cup of mini chocolate chips
Cake Pop ingredients:
1. First you bake the cake as directed. After the cake is baked, cool the cake down and crumble the cake in a large bowl then mix in a 1/2 cup of mini chocolate chips.Pink Candy MeltsChocolate/Brown Candy MeltsLollipop SticksM&MsRainbow SprinklesWax paper or plastic wrap (for easy clean up!!)
2. Add 3/4 of the frosting and mix well. If the mixture is not 'bunching up' from the frosting you can add a bit more.
3. Roll the mixture into large ball, about the size of a mini cupcake. We didn't have a cookie cutter to shape the bottom of the cake so we just shaped the ball into a 'cupcake' like shape. Then we placed the cake in the refrigerator for two hours to harden.
4. After the cake has harden, then dip the smaller side of the cake into the melted chocolate melts. After you dip the chocolate half way then insert the lollipop stick. It might help to dip the tip of lollipop stick first then insert it for maximum security!!
5. After the chocolate has hardened, melt the pink candy melts and dip the other end of the cake so it covers the rest of the cake.
6. Quickly place an M&M in the middle and sprinkle on the sprinkles!! Insert the lollipop stick into a styrofoam block so the cake pop can air dry.
Wrap in Plastic wrap ,or a Plastic Baggie.
Zachary Deion Blevins'Harper..
Thursday, June 9, 2011
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