Have I mentioned I love Halloween? I probably have a million times. I love making candy packaging, and baking in theme. The quickest way to theme up any craft or recipe is to color it up to the holiday. One of my morning coffee favorites is an orange mocha. I decided to add a citrus twist to the Original Nestle® Toll House® Chocolate Chip Cookie recipe for this halloween cookie treat.
Have I mentioned that I love to bake? Finally, after a long wait, I got my oven earlier this year. I’ve been thinking of what to bake for Fourth of July, and since red velvet has been a staple the past few months, this is what I came up with.
For the last week, I’ve been thinking of DIY/Tutorial ideas perfect for both Valentine’s Day and Chinese New Year. The one thing the two occasions have in common was the color Red. So there I was, taking the last sip of my morning coffee when it hit me.
RED. VELVET. COFFEE.
Here’s the recipe I came up with!
You’ll need the following ingredients:
Unsweetened Cocoa Powder, Milk, Vanilla or Caramel syrup, Red food coloring, and coffee!
I’ve been using Torani and Da Vinci syrups, but pretty much any syrup will work.
I started off with a heaping teaspoon of cocoa, two pumps of syrup and red food coloring.
I added two shots of espresso, and stirred thoroughly.
I steamed some milk until was rich and creamy, and poured it into the espresso mixture.
Play around with the ingredient measurements until you get the combination that works best for you.
And for a fun and quirky finish, I scooped some frothy milk foam and made a heart!
I’ve been having smoothies (and lots of them) this year. Yes, I love me some Razzmatazz or White Gummi Bear from Jamba Juice, but making them on the cheap here at home works just as well. I’ve been freezing my strawberries, bananas and mangoes so I can make my smoothie without ice. Creamier. Yummier. Just throw in some fresh OJ and you’re good to go.
That was until I ran out of OJ. What do I do instead? I make some homemade version of a Banana Split.
