Starbucks Frappuccino Cheat!

I had a friend send me a Frappuccino recipe from MoneySavingMom, which I immediately tried and LOVED! This is bound to become a daily afternoon treat of mine!  ::drool::

Homemade Frappuccino Recipe

• Ice
• 1/2 package of Jell-O Instant Pudding, any flavor
• 1/2 cup strong brewed coffee (For a little more of a Starbucks flavor, add one package of Via instant coffee instead of liquid coffee.)
• Milk (any kind — almond, soy, whole, non-fat)

Fill Magic Bullet tall cup with ice and add half a package (approximately 2 1/2 tablespoons) of your chosen pudding. Add coffee and top with milk (it should reach brim of cup).

Place the Magic Bullet cross blade lid on cup, put onto Magic Bullet base and blend to desired consistency (until you don’t hear the ice crushing anymore).

Top with whipped cream if desired, and enjoy! If it looks too thick, there should be room for a little bit more milk. Stir and pack down what you have now, and add milk to the brim of cup. Blend for five seconds more.
1. Fill Magic Bullet tall cup with ice. (You can purchase a Magic Bullet for $49 at Wal-Mart.)

2. Add half a package (approximately 2 1/2 tablespoons) of your chosen pudding.


3. Add coffee.

4. Top with milk (should reach brim of cup).

5. Place Magic Bullet cross blade lid on cup, put onto magic bullet base, and blend to desired consistency, until you don’t hear the ice crushing anymore.
6. Top with whipped cream if desired, and enjoy!
 
*If it looks too thick, there should be room for a little bit more milk. Stir and pack down what you have now, and add milk to the brim of cup. Blend for 5 seconds more.

Using the above directions, I usually get a very smooth, thick but drinkable-through-a-straw texture. With all the money you’ve saved, you can afford to splurge on a reusable Starbucks cold cup, if it feels a little more luxurious to drink out of an actual Starbucks cup!

The whole calorie aspect of this aside,  which in my opinion makes the hassle of making your own frapps worth it (not that this is a hassle by any means) ...But do you have any idea how much money this could save you?

Two Grande Starbucks Frappuccinos a Week (at $4.15 each): $431.16 per year

Two Homemade Frappuccinos Each Week (at $0.50 each per drink): $12.00 per year!

Total Savings the first year: $419..16!!!

Fun Cheesecake Bites

Ingredients

• 36 (2-inch) foil baking cups 
• 36 vanilla wafers 
• 1 2/3 cups (10-oz. pkg.) Semi-Sweet & White Morsels, divided  
• 2 pkg. (8 oz. each) cream cheese, at room temperature 
• 1/2 cup granulated sugar 
• 2 tbsp. all-purpose flour 
• 2 large eggs 
• 1 tsp. vanilla extract

Directions

• Preheat oven to 350° F. Place 36 baking cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer. 
• Beat cream cheese, sugar, and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each baking cup. 
• Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.

Chocolate Peppermint Shortbread Cookies

This is a recipe I found on Land-O-Lakes website and it was just way too amazing not to share! Plus, it's a great way to kick off the holiday season.

Cookie
3/4 cup LAND O LAKES® Butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup mini real semi-sweet chocolate chips

Frosting
1 cup powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

Drizzle
1/2 cup mini real semi-sweet chocolate chips
1/2 teaspoon vegetable shortening

Peanutbutter Fudge

Ingredients

• 1 cup creamy peanut butter 
• 1 cup (2 sticks) unsalted butter, cut into small pieces 
• 2 teaspoons vanilla extract 
• 3 cups powdered sugar 
• 1/2 cup Raw Peanuts, toasted and coarsely chopped 
• 1/3 cup semi-sweet chocolate chips

Directions 

• Grease 9 x 5-inch loaf pan with butter. Line pan with parchment paper allowing extra to overlap sides. Place peanut butter and butter in microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes until mixture begins to bubble. Stir peanut butter mixture. Microwave on HIGH 1 1/2 minutes. (Take precaution as mixture may bubble up sides.) 
• Stir in vanilla extract. Add powdered sugar, stir until thickened and well blended. Spread mixture evenly into prepared pan. Sprinkle toasted peanuts over top; gently press into surface. Cover and refrigerate 1 hour or until set. 
• Use edges of parchment paper to lift fudge from pan. Cut into squares. Place chocolate in microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes; stir every 30 seconds until melted. Transfer to small plastic re-sealable bag; secure top. Snip tip from one end of bag. Gently squeeze bag; drizzle chocolate over top. Allow chocolate to set; serve.

Brownie Peanut Butter Cups

 

by BakeorBreak

3/4 cup granulated sugar

1/4 cup unsalted butter, softened

1 tablespoon water

3/4 cup semi-sweet chocolate chips

1 large egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 cup peanut butter chips plus about 1/3 cup more for garnishing

1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing

3/4 cup creamy peanut butter

Almond Coconut Flan

Ok first I have to say that I am absolutely addicted to flan... Like regular Mexican carmel flan... But that's only because I had never had any other kind of flan... Well that was until today. OH MY GOSH, this is seriously amazing... Like serious coconuty-almondy-flany goodness...

INGREDIENTS
* ½ cup SPLENDA® Sugar Blend
* 2 tablespoons water
* 1 (13.5 ounce) can coconut milk
* 1½ cups skim milk
* 3 large eggs
* 3 egg yolks
* ⅓ cup SPLENDA® Sugar Blend
* ½ teaspoon almond extract
* ¾ cup flaked coconut
* ½ cup sliced almonds, toasted

Key Lime Short Bread Cookies

I came across this cookie recipe on the Land-O-Lakes website, knowing my local grocery store was having a sale on key limes... So I rushed out to the store, bought waaaaay too many key limes and made 80 cookies. HaHa.


Cookie
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup LAND O LAKES® Butter, softened
1 tablespoon fresh Key lime juice
2 teaspoons freshly grated Key lime zest

Glaze
1 1/4 cups powdered sugar
1 teaspoon freshly grated Key lime zest
2 to 3 tablespoons fresh Key lime juice
Garnish
Freshly grated Key lime zest, if desired

Tiramisu Crepe Cake

So first you must understand that crepes are probably my favorite breakfast food... And tiramisu is one of my favorite desserts... So when I saw this recipe that combined BOTH tiramisu and crepes I was like HECK YES! Only problem is I really don't have to time to make it right now )-: It just seems so time consuming... And I tend to be a lazy cook and go for recipes that have as few steps as possible... But really, this cake just too yummy looking not to share.

Recipe found on tiffintales.com

Imagine a cloud. Now imagine a cloud that dissolves in your mouth leaving behind whiffs of vanilla, coffee and chocolate, impossibly decadent and light at the same time. Excited yet? I was too.

Leftover Halloween Candy Bark

So I went out last week and bought 5 bags of Halloween candy in preparation from the influx of children that was shurly going to be flooding our neighborhood October 31st.  Well Halloween came and went and wouldn't you know it, we did not get a single trick-or-treater! Well stupid me really should have just poured one bag of candy into the candy bowl at a time rather than opening all 5 bags and dumping them to the bowl because I now have WAAAAAY too much candy sitting around that I really really don't need sitting in the house. SO, with that said, I felt kinda weird just giving my friends a handful of obvious Halloween candy... BUT if I was to make something homemade, well that's heart felt right... SO, that's where my Candy Bark comes in. I hope this recipe may be able to help others in the same situation as me.  :-p

Dunkin Donuts inspired Pumpkin Donut

One of the things I love most about fall is all the "pumpkin spice"/"pumpkin pie" flavored goodies that shops come out with... Last week I gave you a recipe for a Starbuck's inspired Pumpkin Spice Latte... Today I give you a recipe for a Dunkin Donuts inspired BAKED Pumpkin Donuts

Ingredients:

• 1 cup pastry flour (4 ounces) or 7/8 cup all purpose flour
• 1/2 cup sugar (3 1/2 ounces)
• 1 teaspoon baking powder
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons dry buttermilk (1 ounce)
• 3 tablespoons vegetable oil (1 1/4 ounce)
• 2 large eggs
• 2 tablespoons water

Candy Corn Jello

For anyone that knows me, I love love love jello, particularity in the summer... I never have much to do with it, at least party wise in the fall... Well that is until now... Check out what I found, these SUPER cute "Candy Corn Jello" by Jello Shot Test Kitchen

Prepare a flexible silicon mold (this one works great) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure it fits into your refrigerator).

Prepare milk layer.

Milk layer

1 cup water

2 envelopes Knox gelatin

1/2 can sweetened condensed milk (14 oz can)

Pour water in a small saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Remove from heat and stir in the sweetened condensed milk.

Transfer the mixture to a microwave safe bowl. Spoon 1/2 teaspoon of the condensed milk mixture into each mold cavity. Place the mold in the refrigerator and chill until fully set, about 30 minutes. Make sure you over the bowl with the remaining milk mixture with cellophane. Wrap a towel around the bowl to further conserve heat.

Prepare the orange layer

Orange Layer

1 cup water

1 envelope Knox gelatin

1 box orange flavored gelatin dessert mix

Pour water in a small saucepan, and sprinkle with the Knox gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Add the orange gelatin dessert mix and stir until fully dissolved.

Spoon about a tablespoon of the orange gelatin mixture into each mold cavity, over the chilled white layer. Return the mold to the refrigerator and chill until fully set, about 40 minutes.

When the orange layer is fully set, unwrap your bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring. If the mixture is clumpy, microwave it for 15-20 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin).

Spoon in a teaspoon or two of the yellow milk gelatin mixture into the mold cavities. You can fill to the top. Refrigerate until fully set. These little beauties can be made a day in advance.

To serve, unmold.

Mini Pumpkin Tarts

Sometimes it’s not enough for a dessert to just be rich and creamy, yet light and airy, sweet and wholesome, and made from scratch. Sometimes you need a dessert that’s adorable, too. Well, here’s the dessert for you. Mini-pumpkin tarts. With a buttery, flaky crust and sweet, custardy filling, they’re the perfect fall dessert, and since you make them in a muffin tin, they look like a little pie for elves. Or conversely, you can pretend you’re a giant eating regular-size pies.

Mini Pumpkin Tarts
makes 12 mini tarts

For the crust:
1 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
9 tablespoons cold unsalted butter, cut into cubes
4 tablespoons ice water
3/4 teaspoon apple cider vinegar

In a food processor, process flour, salt, and sugar together until combined, about 10 seconds. Add butter and pulse until the butter is size of large peas, about ten pulses. Mix the vinegar and ice water in small bowl. Drizzle the mixture onto the dough and pulse food processor 3 times. Turn the dough out onto your work surface, gather the dough and then flatten into a disc. Wrap the round in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling.

Preheat the oven to 375 degrees. Butter a 12 cup muffin tin. Prepare a lightly floured surface and roll the dough out into a large rectangle. Cut the rectangle into 12 pieces, roughly 5 x 5” each. Fold the dough square into the buttered muffin tip cups, folding any extra dough under the edge. Use a fork to poke several holes in the crust. Cook the pie shells for 10-15 minutes, until the dough is barely golden. Remove from oven and allow shells to cool.

For the filling:
1/2 cup heavy cream
1 tablespoon flour
3/4 cup pumpkin or squash puree
2 room temperature eggs
1/3 cup brown sugar (more for a sweeter pie)
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
several grinds of black pepper

For the filling, whisk together 1/4 cup of the cream and the flour, and continue whisking until it thickens. Slowly add the remaining 1/4 cup cream and whisk until ingredients return to a boil, then remove from heat. In a large bowl whisk together the pumpkin and eggs, and then whisk in the sugar and the spices. Slowly add the cream mixture to the pumpkin. Whisk thoroughly, and pour into the small shells, being careful not to overfill.

Bake on a cookie sheet for 10-15 minutes. Remove from oven and cool on a rack for an hour. Gently lift the tarts out of the tin and serve.

Pumpkin Cream Cheese Swirl Bread

One of the things I love most about this time of year, well besides Starbucks Pumpkin Spice Latte's is Pumpkin Cream Cheese Rolls. My grandmother used to slave over the kitchen for an entire day, producing a single, coveted Pumpkin Cream Cheese Roll from her 14 hours of labor. The task was lengthy, full of finicky instructions, and required strict obedience to a slew of carefully timed steps.

Pumpkin Cream Cheese Swirl Bread

1 1/2 cup pumpkin puree
1 cup brown sugar
1/2 cup sugar
3 eggs
1/4 cup milk
5 Tbsp. butter
2 3/4 cups flour
2 tsp. baking powder
2 tablespoons cinnamon

8 oz. cream cheese
1 egg
1/3 cup sugar

1. In a large bowl, beat together the pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon until well-mixed.
2. In a second bowl, beat together cream chese, egg, and sugar.
3. Generously grease and flour a large bread pan.
4. Spoon a thin layer of the pumpkin batter into the bottom of the bread pan.
5. Make a well in the center of the bread and spoon half the cream cheese filling inside.
6. Cover with another pumpkin batter, then swirl the rest of the cream cheese into that layer before covering all signs of cream cheese with one last layer of pumpkin batter.
7. Bake in an oven preheated to 350 degrees for 1 hour, or until a toothpick poked into the center of bread comes out clean.

Pumpkin Spice Latte (Starbuck’s Copycat)

Are any of you as addicted to the Pumpkin Spice Latte from Starbuck’s as I am? I can go all year and pass on every Starbuck’s menu item, but then when fall comes around, I can’t help but to indulge in these heavenly coffee treats. The only bad thing about them is the price tag. At more than $3 for a small, or as they call it “tall” (like using Italian measurements is fooling any of us into thinking it’s bigger than it is), it puts a huge dent in your wallet if you have an addiction like myself. I have recently been scouring the web for a good copycat recipe, and I finally found a really great one. This recipe, which I adapted to be vegan, is sure to satisfy your pumpkin latte cravings and put money back in your pocket.

Ingredients:
Servings: 1 Servings Size

• 3 tablespoons canned pumpkin
• 2 tablespoons vanilla-flavored syrup
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoons Splenda
• 1 cup vanilla soymilk
• 3 ounces espresso or VERY strong coffee

Directions:

1. In a small saucepan, stir pumpkin puree into soymilk.
2. Add vanilla syrup, Splenda and pumpkin pie spice.
3. Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.
4. Pour pumpkin flavored milk into a tall mug and pour espresso over.
5. Top with whip cream and a dash of pumpkin pie spice.
6. Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.

Doctor Who Clotted Cream & Scones

Well I'll be the first to admit I'm a huge dork. I've looked forward to today for the past month or so... Why? Well because of the Doctor Who season premiere of course! HaHa... And with the new Doctor Matt Smith (Yum!) So as I sit here watching the Doctor Who Marathon on BBCA with the even yummier David Tennant <3>figured why not... It's Saturday, I might as well bake... So here ya go, a couple very yummy (not as yummy as Matt and David) vegan recipes...

Lemon Maple Scones
(Makes 12-15 2″ Scones)

2 Cups All- Purpose Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
Zest of 1 Lemon
1/3 Cup Earth Balance Margarine
3 Tbs Maple Syrup (or regular sugar)
1/2 Cup Soymilk
2 Tbs Lemon Juice

Clotted Cream
4 Tbs Earth Balance Margarine
4 Tbs Tofutti Better Than Cream Cheese
2 Tbs Powdered Sugar

Whisk the ingredients for the clotted cream together. It takes some elbow grease, but it will soon be a thick, smooth cream. Let it sit out to soften a little if needed to ease mixing. Set aside at room temperature; refrigerating will make the cream stiffer.

Preheat oven to 400º F.

Whisk all the dry ingredients together in a mixing bowl (flour through zest). Mix the wet ingredients together (syrup, soymilk and lemon juice). Using a pastry cutter or a fork, blend the Earth Balance into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand.

Pour in the wet ingredients and mix with your hands to form a soft dough. Only mix until just combined, adding more flour if the mixture is too wet. Turn out the dough onto a floured surface and roll out to a slab 3/4″ thick. Using a biscuit cutter or a glass with about a 2″ diameter, cut out your scones. Press the scraps of dough together, roll out again, and continue cutting scones until you’ve used up your dough.

Transfer scones to a cookie sheet covered in parchment paper, or a non-stick mat. Brush the tops with a mixture of soymilk, powdered sugar and lemon juice.

Bake at 400º F for 12-15 minutes. If the scones aren’t lightly brown after 15 minutes, transfer to the broiler for 1-2 minutes, watching carefully, to brown the tops if desired. Remove to a cooling rack.

While still warm, split and slather each side with clotted cream. Add berries or jam to the top and serve with your favorite tea.

Mini Crab Cakes

Mini Crab Cakes (makes 36)

1 LB Lump Crab Meat, picked over and drained well
1/3 Cup Red Bell Pepper, chopped fine
2 Tbsp Scallions, whites plus 2 inches of green finely chopped
1 1/2 Tsp Old Bay Seasoning
1/4 Cup Mayonnaise
2 Tsp Lemon Juice
2 Tsp Dijon Mustard
1/2 Cup Panko Crumbs, white or wheat
Canola Oil for pan searing

1. Combine all the ingredients except for the oil in a bowl.
2. Using a spoon or mini ice cream scooper, use about 1 tbsp of the mixture to form crab cakes, packing the meat tightly so it holds together.
3. Heat a thin coat of oil in a large saute over medium heat.
4. Add the crab cakes a cook for 2 minutes on each side until golden.
5. Serve with Lemon Aioli.
* Can be refrigerated or frozen. If refrigerated bake at 400 degrees for 5-7 minutes to heat. If frozen, take straight from the freezer, place on sheet tray and bake for 12 minutes in a 400 degree oven.

Lemon Aioli

1 Cup Mayonnaise
2 Tsp Lemon Juice
1/2 Tsp Old Bay Seasoning

1. Combine all the ingredients in a bowl and stir to combine.
2. Serve.

Baked Maple Bananas

Baked Maple Bananas

1 Tbsp Butter
2 Tbsp Maple Syrup
4 Bananas, peeled and cut into pieces or sliced lengthwise
1 Tsp Lemon Juice
1/2 Tsp Cinnamon

1. In an 8×8 inch pyrex dish combine the butter and maple syrup.
2. Melt the butter and maple syrup in the microwave or oven.
3. Add the lemon juice and cinnamon and stir to combine.
4. Gently toss the bananas in the liquid mixture to coat.
5. Bake for 20-25 minutes or until bubbly and golden brown.

Elvis Paninis

Elvis Panini (make 4 mini sandwiches)

2 Piece Whole Wheat of Ezekiel Bread, 7 grain or cinnamon raisin
1 Tbsp Almond Butter
1/3 Banana, cut into several slices cut lengthwise

1. Spread almond butter on one side of one the bread and cover with 3 slices on banana.
2. Place in a panini press on medium/high heat (level 5)
3. Cook for 3-4 minutes or until sandwich is pressed and golden.
4. Cool throughly.
5. Cut into 4 squares and serve.

Kid friendly frittatas

Baby Frittatas (Makes 12 Baby Frittatas)

3 Large Eggs
2 Tbsp Milk
2 Tbsp Parmesan, grated
1/4 Cup Asparagus, diced
3 Sun Dried Tomatoes, packed in oil and diced

1. Preheat the oven 375 degrees.
2. Spray or grease mini muffin tins with oil or butter.
3. Whisk the eggs and milk together. Add the cheese, tomatoes and
vegetables.
4. Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
5. Bake for 12-14 minutes.
6. Cool and serve.

Egg Custard

I love love love Egg Custard myself... But when I got to thinking about it, it's actually a great food for kids. My daughter LOVES the texture... And I'm very pleased that it's filled with protein.

Egg Custard (2 Smaller Servings)

1 Egg
1 Tsp Honey
1/2 Tsp Vanilla
1 Cup Milk
Hot Water

1. Preheat oven to 300 degrees.
2. Whisk all the ingredients in a bowl until throughly combined.
3. Pour egg mixture into 2 small ramekins.
4. Place the ramekins in a pan (I used a glass pyrex dish) and fill the pan with boiling water, reaching halfway up the sides of the ramekins (this prevents the eggs from curdling while they’re baking). *I like to place the pan in the oven and then pour the water in the
pan so I don’t take the chance of burning myself.
5. Bake for 15-20 minutes or until set.
6. Cool and serve.