Holidays · New Favorite

Skinny Peppermint Mocha

Peppermint Mocha is my favorite coffee drink of the year but I rarely order it at Starbucks because it’s loaded with empty calories.  After several years of using COFFEE-MATE Peppermint Mocha Sugar Free Coffee Creamer, I decided to try making my own Peppermint Mocha with the help of the internet.  This was a great recipe that I’ll make again and again!

The second recipe is for a Pepper Mocha Creamer which is also good, but the first recipe is my favorite.  For the creamer, I added a packet of Stevia to my coffee before using the creamer.  The creamer is a little strong for my taste, but still good!

SKINNY PEPPERMINT MOCHA

2/3 cup black coffee brewed, medium roast or coffee of choice
2/3 cup unsweetened almond milk
1 tablespoon unsweetened cocoa powder
1 packet stevia or sweetener of choice (I used 2 packets)
1/8 tsp peppermint extract

Toppings (optional)

Reddiwhip use coconut for dairy free
Cacao bites or sprinkles

  • Brew coffee, I used leftover coffee that I stored overnight in the refrigerator and warmed in the microwave.
  • In a small pot, combine milk, cocoa, stevia and peppermint extract.
  • Bring to medium heat for 2-3 minutes until cocoa powder dissolves and liquid becomes bubbly.
  • Pour into a large coffee cup with the coffee then use a handheld foamer to blend until it becomes frothy and foamy. Add additional toppings as desired and enjoy.
  • OR I heated all ingredients together and then poured in a coffee mug and topped with Coconut Reddiwhip.  YUMMY!

Recipe slightly adapted from Skinnyfitalicious

Skinny Peppermint Mocha Coffee Creamer

  • 1 cup unsweetened almond milk or coconut milk
  • 1.5 tbsp unsweetened cocoa powder
  • 1 tsp coconut sugar
  • 1/2 tsp espresso powder
  • 1/8-1/4 tsp peppermint extract
  • 1/4 tsp chocolate extract
  • Place all ingredients in a blender or food processor. Process on high until the ingredients are fully combined.
  • Transfer to a glass container and store in the refrigerator up to 2 weeks to add to brewed coffee or baked goods.

Recipe from Skinnyfitalicious

Garden · New Favorite

Oatmeal Coconut Chocolate Chip Zucchini Bread

Unique Zucchini recipes are always of interest to me and this Oatmeal Coconut Chocolate Chip Zucchini Break did not disappoint.  Breads, cakes and cookies with rolled oats are a favorite, now adding coconut and chocolate…what’s not to like!

OATMEAL COCONUT CHOCOLATE CHIP ZUCCHINI BREAD

1 cup old fashioned rolled oats
1 cup whole wheat white flour (may be substituted with all purpose flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup coconut sugar (may be substituted with granulated or brown sugar)
1/3 cup coconut oil, melted and cooled (may be substituted with canola oil)
2 large eggs
2 cups grated zucchini (about 2 medium zucchini)
1/2 cup sweetened shredded coconut
1/3 cup dark chocolate chips

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • Whisk together the oats, flours, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
  • In a medium bowl, whisk the brown sugar, granulated sugar, eggs, and coconut oil vigorously, until foamy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
  • Add the wet ingredients to the dry ingredients, and stir just until incorporated.
  • Pour the batter into the prepared pan and spread evenly.  Bake on the middle rack of the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from pan, and cool completely before slicing. Enjoy!

Recipe from Flavorthemoments.com

 

 

Family · Family Favorites · Home · My Roots

Oatmeal Cake just like Mom used to make

Oatmeal cake with broiled topping is truly a walk down memory lane. My Mother didn’t make this cake often, but when she did, it was a treat.

This time I decided to bake the cake in two 9×9″ pans and freeze one for later…or so I thought. While the cakes and topping were cooling and while I was trying to settle grandson, Evan, into his afternoon nap, the dogs decided to sample one of the cakes. I was so unhappy, I didn’t take the time to snap one of those naughty dog photos!

Luckily one cake remained and it was delicious! The cake is moist and the crunch topping is so yummy.  Top with a dallop of whipped cream.

Thanks, Mom for a great recipe.  And to the dogs…I’ll choose to say nothing.

OATMEAL CAKE

1 cup quick oatmeal
1 1/2 cups boiling water
1 1/2 cups flour plus 2 tablespoons flour
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
2 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda

  • Preheat oven to 350 degrees.  Grease 9×13″ (or two 9×9″) cake pans.
  • Mix together oatmeal and boiling water. Let stand 20 minutes and cool.
  • Mix flour, brown sugar, white sugar, shortening, eggs, salt, cinnamon and soda. Add cooled oatmeal.
  • Bake for 30-35 minutes. Prepare topping while the cake is baking.

TOPPING:
1/4 cup milk
1/2 cup brown sugar
6 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts
1 cup coconut

  • Bring all ingredients to a boil. Spread topping over cake while cake and topping are hot.

  • Put cake and topping under broiler and let topping brown.

Serve warm with whipped cream.

Family Favorites · My Roots

Oatmeal Macaroons…crunchy deliciousness!

I have fond memories of my Aunt Lora’s cookies, and all baked goods.  Several years ago while I was visiting family in Iowa, I stopped by to see Aunt Lora and Uncle Max and enjoyed her Oatmeal Macaroons.

They are delicious and the crunch of the toasted oatmeal and coconut are a wonderful combination.  Yummy and another fond Iowa memory.

OATMEAL MACAROONS

3 cups oatmeal
1 cup coconut
2 cups brown sugar
1 cup melted butter
1 1/2 cups flour
1 cup melted butter
1 teaspoon baking soda
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Put the oatmeal on a cookie sheet and toast in a slow oven until lightly browned. Watch the oatmeal very closely so it doesn’t burn. Remove from oven.

  • Mix butter and sugar. Add beaten eggs. Add dry ingredients, oatmeal and coconut. Mix well.
  • Drop teaspoon of batter on greased cookie sheet until lightly browned (6-8 minutes).

Optional:  Add chocolate chips or white chocolate chips to the batter.

Family · Family Favorites

Cracker Jack Cookies … a favorite recipe from my sister’s recipe box

A few days ago I had the pleasure of enjoying lunch at The Butterhorn Bakery and Cafe in Frisco, CO, www.butterhornbakery.com. Their baked goods are wonderful.  After having a wonderful sandwich and soup combo for lunch, I took home a sampling of cookies including Ginger, Oatmeal Raisin, Double Chocolate and White Chocolate Macadamia cookies.  Yum!!!

Cracker Jack Cookie

When I returned home, I was in the mood to make cookies.  After a walk down memory lane, via my recipe box, I rediscovered a cookie recipe my sister, Carolyn, gave me over 30 years ago.  It brings back wonderful memories of Iowa family gatherings.  The cookies are chewy and crispy, yet moist.  I will not be a stranger to this recipe any longer!

CRACKER JACK COOKIES

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
2 cups rice krispies®

Ingredients for Cracker Jack Cookies
  • Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda. Mix well. Stir in the remaining ingredients with a wooden spoon. Drop by teaspoon on greased baking sheet.
  • Bake at 350 degrees for 10-12 minutes.  Remove from baking sheet and cool.