Everyday Food for Busy People
Coffee ice cream is one of my favorite things in the whole world. I used to buy pints of Haagen-Dazs and eat it straight from the carton. Ben and Jerry’s Coffee Coffee BuzzBuzzBuzz got me through one of my pregnancies. (Interestingly, that child is my youngest coffee drinker.) Blue Bell Mocha Madness has called my name many times recently. I really like coffee ice cream. And I’m very happy that my homemade version turned out with that perfect touch of coffee flavor and creamy coffee color.
Looking for a cookie recipe with no egg? Do you like recipes that have only 5 ingredients? Then this is the cookie for you. I found these while searching for recipes using baking mix, which I had bought to bake Coconot Cookies a few weeks ago. Despite having sweetened condensed milk as one of the ingredients, the cookies weren’t overly sweet, allowing the peanut butter taste to come through. [Read more…] about Chocolate Chip Peanut Butter Cookies
I hope you have will power, because this stuff is perfect, smooth, deep chocolate. It’s easy to make and turns out every time.
Gather up your ingredients:
12 oz. package semi-sweet chocolate chips
1 cup milk chocolate chips (not the full bag you see in the pic)
2 Tbs. milk
1 can sweetened condensed milk
4 tsp. instant coffee dissolved in 1 Tbs. water or 1 Tbs. coffee liqueur
1 tsp. vanilla
1 cup nuts, optional
Dig in the very back of your pantry for the coffee liqueur. Wipe the dust off the bottle and take a good sniff. Ponder how good this would be to pour into hot chocolate.
Okay, back to the recipe. Put all the ingredients (except the nuts) in a heavy saucepan and melt them together over low heat. When it’s good and smooth, pour it into a foil lined pan (add the nuts first if you’re using them). I have made this many times with the instant coffee and it’s also good that way, so if you don’t have liqueur, don’t feel you need to buy any.
Pop the pan into the frige and chill for about 3 hours. Turn the fudge out onto a cutting board and peel off the foil. Cut into small squares. Wetting the knife helps this process go smoother. Store in the fridge and try not to eat the whole pan by yourself!