Summer Coffee Round-up

I worked on this post today while my cousin was over.  She left my house with WAY too much caffeine in her system…..she might not sleep much tonight.
We agree that all 3 of these drinks are amazing and we will for sure be making them again.  One is like a milkshake, one is like a float, and one is a really yummy sweet iced coffee.

Iced Mexican Coffee  *Serves 4*

4 cups strong brewed coffee, cold
1/2-2/3 cup sweet cream coffee creamer (made by coffee mate: natural bliss)
1/8 cup chocolate syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1. Combine creamer, chocolate syrup, vanilla, and cinnamon in a small bowl.  Blend well
2. Divide cold coffee in to mugs and stir in creamer mix.  Serve immediately with ice.

Iced Cappuccino *Serves 4*

2/3 cup chocolate syrup
2 cups cold coffee
2 cups vanilla ice cream
2 cups ice
Whipped topping
1. Put syrup and coffee in blender.  Blend on high until well mixed. 
2. Add ice cream and ice and blend until smooth.
3. Serve in glasses with chocolate syrup and whipped topping for garnish.

Mocha Latte Chiller  *Serves 1*

1/4 cup milk
1 Tbsp chocolate syrup
1/2 cup cold coffee
1/2 cup vanilla ice cream
Whipped Topping
1. Combine milk and chocolate syrup in large glass.  Pour in coffee and stir to combine.
2. Add ice cream and top with whipped topping and garnish with chocolate syrup..
Enjoy!!

Apple Coffee Cake with Brown Sugar Glaze

I drink coffee every day.  I really love cake.  And the fact that this is cake that is expected to be served at breakfast is wonderful!
Sometimes coffee cake can be very dry or only have flavor in the one layer with cinnamon.  Or the strudel topping leaves something to be desired.  NOT THIS CAKE
This cake has 2 cups chopped apples, makes it so so moist.  Then the drizzle adds a little pizzazz!  Its wonderful.

I had a brunch with some of my girlfriends this weekend, and I shared this cake.  We all decided that it was worth making again.  I think I will be adding this to my holiday brunch menu for the future.
Gather your ingredients:

Cake:

• 1 stick unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

 

Enjoy your time in the kitchen:
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish.
2. In a large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after each. In a separate bowl sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
3. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
4. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly.
Slice and serve.  Enjoy with coffee or tea.
Source:The Food Network

Pioneer Woman’s Iced Coffee

I have told you before how much I love The Pioneer Woman, Ree Drumond.  She knows what she is doing when it comes to food and the kitchen.
(Pioneer Woman)
Last summer I practically lived on her recipe for iced coffee.  Between a new baby with colic bouts in the night, and a busy 2 year old, I needed all the caffeinated help I could get.  This coffee was the perfect treat around 2 pm when I started to feel the effects of very little sleep and to many hours at the park in the sun.
(pioneer woman)
These pictures are Ree’s and she is a fabulous photographer.  As soon as my first batch of the season is brewed, I will share pictures of my own. 
(Pioneer Woman)
If you like coffee, make this immediately.  It is so so worth the time!
Pioneer Woman Iced Coffee (from her webpage)

Ingredients

• 1 pound Ground Coffee (good, Rich Roast)
• 8 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
*I didn’t have a cheesecloth, so I used just a regular coffee filter in a small strainer.  It worked great*