This is Delish. Similar to Starbucks:

Frozen Cofee Mocha:

1 ice-cube tray of frozen coffee

2 T. + 1 C. milk

1 1/2 T. cocoa powder

2 T. powdered sugar

1/2 t. vanilla

Freeze leftover coffee each morning in an ice cube tray until you have one full tray of cubes.

Microwave 2 Tbs. milk until hot enough to melt the cocoa powder and powdered sugar. Mix in the vanilla and stir well. Add the remaining cup of milk.

Put one tray of coffee cubes, cocoa and the milk mixture in the blender. Blend until smooth.

OMG! My husband is so going to love this! I will need to get some ice cube trays first because I think we threw them all out!

I know I bought some at the Dollar store.

Try this one too:

Pumpkin Pie Latte

1 heaping T. canned pumpkin

2 T. Vanilla syrup

1 t. Ginger Spice syrup (or sub 1/4 t. ground cinnamon or pumpkin pie spice)

1 cup milk

1-2 shots espresso (1/4 C. espresso or 1/2 C. strong brewed coffee)

To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into milk. Add syrup and cinnamon. Heat gently until steaming, stirring occasionally.

Blend on high for 20 second until foaming. Pour flavored milk into a tall glass and pour coffee over. Dust with ground pumpkin pie spice or nutmeg.

Serves 1.



In the frozen Mocha one I added some dannon coffee yogurt.

OMG those sound great!

We don't have trays either because our fridge makes ice for us. I know they are pretty cheap at Walmart. Justin LOVES pumpkin pie! I bet he will like that recipe. For some reason he doesn't like Mocha Maybe there was a mix up at the hospital or something because I LOVE anything Mocha!

Thanks and keep the easy recipes coming!

Since badger mentioned Hummus I thought I would share a recipe for Baba Ganoush. It is so good.

Quote:

Title: Baba Ganoush
Categories: Appetizers, Dips, Vegetarian, Vegan
Yield: 1 batch

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
-- (optional: substitute
-- yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.

Thanks! That sounds great! I love eggplant. We grew some when we had a garden in our first home. I have never heard of Sesame tahini You ladies are certainly introducing new things to me!

This recipe was in our local paper. I love watermelon and I think this sounds great! I am going to try to make it this weekend!

Quote:

Watermelon Cake Ingredients 1 pk White Cake Mix 1/4 c Watermelon Juice 1 1/3 c Watermelon (Seedless), cubed 1/2 c Butter 1 pk Gelatin Powder (Mixed Fruit) 2 c Powdered Sugar 3 Egg Whites 2 pk Cream Cheese, softened 1 tb Oil Instructions for Watermelon Cake Grease and flour a bundt pan. In a large bowl, combine dry cake mix, cubed watermelon, gelatin powder, egg whites and oil. Beat until smooth. Pour into a prepared pan and bake at 350 degrees for about 35 minutes or until cake tester inserted in cake comes out clean. Cool on a rack and frost with watermelon icing. Icing: Beat cream cheese and butter until fluffy. Add sugar and watermelon juice; stir until blended. NOTES : The watermelon provides the liquid in this recipe.

_________________

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Let us know what it's like, it sounds a bit strange.

Aerwin, that Baba Ganoush recipe sounds wonderful! I love Indian cuisine and will definitely try that one!

FC, let us know how that watermelon deal comes out if you make it...it does sound really unique!

Aerwin, I wish I had grown eggplant this year to try that recipe. It does sound good! I'll have to buy some and try it.

OK - I made the watermelon cake - except I decided to do cupcakes as I thought they would be cute for daycare. I put chocolate chips into the batter (since it is pink) to look like the seeds. I used watermelon Jello instead of mixed fruit. Well, for some reason the cupcakes sort of went a little concaved (not a word I know) instead of puffing up over the top of the cupcake cup - making it no fun to frost

The frosting? Was way too runny. I had to add a ton more powdered sugar (not the first time this has happened when I make frosting). I put some food coloring in the frosting to make it watermelon color and added some more chocolate chips to look like seeds on the reddish/pink frosting. So they didn't turn out quite as cute as I had hoped

The flavor? Pretty good. But guess what - with all that watermelon in it, watermelon Jello in it and watermelon juice in the frosting - it doesn't freaking taste much like watermelon It tastes like a white cake cupcake with cream cheese frosting and only a tiny bit of a hint of watermelon. A bit disappointing. Oh well.

Well, good to know it isn't worth the energy getting all the ingredients when it tastes like the usual. I bet they look cute though!

I got inspired about the baba Ganoush and got some nice fresh eggplant from the local fresh produce stand, but did not have all the ingredients handy so made eggplant parmesan instead. I found a really easy recipe on epicurious that is too die for!
Not to say that it is not kind of labor intensive...but so worth it!

I've made Eggplant Parmesan......wow, was it good. I agree, very labor intensive, but very worth it! I wonder if it was the same recipe? I'll have to try and find the one I used. I just love Eggplant Parmesan.

Too bad about the cake/cupcakes, FC. I don't think I'll make this one then. :)

No, this one is not worth the work if you can't taste the watermelon. I am thinking about substituting strawberries next time though.

Actually, now that I am all finished with them and put them in the cupcake stand in the pastel cups - they look pretty darn cute!

I haven't made eggplant for a long time now. My kids didn't care for it. Funny, once I know half the people I cook for won't eat something I tend not to make it Rob likes it though so maybe I will get around to making it again.

Eric requested I make some jalapeno poppers next weekend so I found a few recipes for those. Sometimes I think my kids would rather I make a bunch of appetizers for dinner instead of entrees

This is the one I think I will make.

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=45032