Earlier this summer I wrote about how to make an Iced Vanilla Latte, so naturally I need to address it’s sister drink, the mocha latte! I actually started drinking coffee when I was accidentally handed a hot mocha latte instead of a hot chocolate, so the mocha has a special place in my heart. However with the heat wave the North East has been having, I was desperate for a cold version.
This is a great summer drink. Caffeine, chocolate, ice cold – just what I’ve needed while I prepare to make my move from Portland, ME to Boston! More photos and recipe below.
In the past year I’ve really become a fan of Greek yogurt. It’s a great substitute for several different ingredients, giving a nice creamy texture and taste while still being relatively healthy. Plan Greek yogurt in particular is very versatile: I’ve used it in place of heavy cream for Alfredo and also in the place of butter for baked goods like pound cake. I found this recipe on Heart Mind and Seoul and started making it as a quick dessert for myself at school, but once the temperature heated up when I was home I realized they would make really good, creamy popsicles.
I’ve modified the recipe a bit to suit my tastes (basically… more peanut butter! As well as the addition of brown sugar) and I encourage you to play around with it as well to suit what you like best. The original describes it as being similar to peanut butter cookie dough, I’m not sure I agree with that assessment, to me it’s more akin to a peanut butter pie filling.
If you haven’t ever eaten Greek yogurt be aware that the plain variety can be very tangy, especially if you’re used to regular flavored and sweetened yogurt. Feel free to start with vanilla flavored Greek yogurt if you need to ease yourself in, but I do think it’s best with plain to let the peanut butter and brown sugar flavors come through.
I use small paper dixie cups to make these, and the portion size is just right. Greek yogurt has a lot of protein and is very filling, so I find a small pop is just enough for a light dessert – or even breakfast!
Peanut Butter Greek Yogurt Popsicles
1 cup 2% plain greek yogurt
3-4 heaping tablespoons of peanut butter
2 heaping tablespoons of maple syrup
2 tablespoons brown sugar
Small paper cups
Wooden popsicle sticksIt mixing bowl, combine all ingredients. Spoon into small paper cups until about 3/4 full. Insert popsicle stick in center, and place in freezer for about 2 hours or until frozen. To eat, make a small cut in the lip of the paper cup and gently tear away.
*this recipe will yield a small batch of popsicles (between 4-6); if you’re feeding a crowd or really like them, go ahead and double it.
Omelettes are what I think of as “kitchen sink” foods. That is, foods that you can put everything but the kitchen sink in. They are easily customizeable to your specific tastes and whatever you happen to have on hand at the time.
As you may have guessed from the name of my blog, I have an ongoing love affair with coffee.
It wasn’t always so, though! It used to be that when me and the hubs would stop to get his morning coffee, I’d be getting a hot chocolate. Until one fateful day he ordered a mocha which I mistook for my drink. I had a few sips, thinking “gee – this is the most delicious hot chocolate I’ve ever had!!”. We quickly realized the mix up but I was already a goner. Since then I’ve moved through mocha lattes, caramel macchiatos, vanilla lattes, and even gained a taste for regular coffees (with milk and sugar of course!) and cold brew.
Now that I have my very own espresso machine, my favorite drink to make at home is an iced vanilla latte. Cold and refreshing with just the right amount of sweetness!
I decided this year that I wanted to make a special Mother’s Day breakfast, instead of just a dessert. But honestly – this blueberry croissant puff is so rich and creamy that it could easily do double duty as a dessert. I got the recipe from The Girl Who Ate Everything, and made it with a few changes/clarifications which I’ve outlined below with the recipe.