tasty tuesday: mocha coconut frappuccinos

You know it is summer when Starbucks breaks out the mocha coconut frappucinos!!!

Wait, what?  Starbucks isn't offering them anymore?

Well we will have to do something about that.

This recipe is not exactly like Starbucks', with real coconut milk and melted dark chocolate, it is more like Starbucks' older, cooler brother.  And did I mention the homemade coconut whipped whipped cream?  

Mocha Coconut Frappuccino

Mocha Coconut Frappuccino (3-4 servings)
14 coffee ice cubes (just frozen coffee)
1 can coconut milk (We used Trader Joe's light coconut milk)
1 shot espresso
75 grams of melted dark chocolate (about 1/3 of a cup of chocolate chips)
1/4 cup of chocolate sauce (We used regular ice cream topping type sauce)

Throw all of this in a blender and mix until all the ice is blended! You can add extra ice/milk/coffee/chocolate! This is one of those recipes that you can easily adjust to your own taste. They do not taste exactly like Starbucks' version. You can definitely taste the real coconut and chocolate, and it is extremely rich! We garnished ours with toasted coconut, extra chocolate sauce, and coconut whipped cream of course!


Coconut Whipped Cream
1 can coconut cream (chilled overnight)
1 Tbsp icing sugar
1 tsp vanilla

Chill your can of coconut cream overnight. When you are ready, carefully flip the can over. The coconut solids will stay at the bottom of the can, while the coconut "water" will be at the top. Pour out the liquids, (you can save this and use it for a smoothie the next day! I did and it was delicious) and scoop the solids into a bowl. Use your beaters to whip the coconut solids into whipped coconut cream! It won't be quite as fluffy as regular whipped cream, and if you let it sit out too long it will get a bit droopy. Add the icing sugar and vanilla and beat again.


*Just a warning: this is not coconut flavoured whipped cream, which we were kind of expecting. The first bite is a bit surprising, but the flavour definitely grows on you! 

{If you want a more detailed tutorial click here to visit oh she glows! It has pictures and everything!}

This treat will make the perfect addition to the warm summer nights we are looking forward to!  

p.s.  ♥ jordyn (& kelsey)

tasty tuesday: peanut butter pretzel bars

Remember the delicious Peanut Butter Bars I made in September?  Well they are back!  This time with a crunchy twist!

Peanut Butter Pretzel Bars
from:
Bakerlady

Ingredients:

Base:
1/4 cup melted butter
1 cup peanut butter
1/2 cup icing sugar
1 cup crushed pretzels (quite small, pea size crumbs)
1/2 cup graham cracker crumbs

Chocolate layer:

3/4 chocolate chips

2 Tbsp peanut butter

Directions:

1. Mix the butter, peanut butter and icing sugar in a medium bowl.  

2. Stir in the crushed pretzels and graham cracker crumbs.  

3. Press into a greased 8x8.  ( I lined mine with tin foil, so I could just lift it out and cut the bars!)

4. Chill for about half an hour.

5. Melt the chocolate chips and peanut butter together to make the topping.

6. When melted, spread evenly over the bottom layer.  Using an offset spatula works wonders, and if your chocolate is still a bit melty when you have finished spreading it, give your pan a bit of a shake, or gently bang it on a counter.  This will smooth out the chocolate even more.
7. Refrigerate for about an hour before serving.
8. Lift the bars out of the pan (with the tin foil).
9. Cut into squares!

I didn't think these bars could get any better, but I was so wrong!  

The pretzels take these bars to a whole new level.  Like with my Salted Caramel Pretzel Cookies, adding pretzels to baking may seem a little weird at first.  But I promise you, one bite of these bad boys, and you will be sold!

So do you have a girls night coming up?  A book club meeting?  A family dinner?  A haircut?
Use any excuse you want, please just make these!!

p.s.  ♥ jordyn