Ingredients
- 2 shots espresso, 1 hot and 1 cold
- 2/3 cup frozen yogurt, vanilla
- 1 banana
- 1/4 cup coconut cream
- 3 tsp brown sugar
- 2 tbs peanut butter, crunchy
- 1-5 strips of dried mango, chopped
- 2 Brazil nuts, chopped
- 1/2 tsp coconut, shredded
Directions
- Mix the brown sugar into the hot shot of espresso, and let cool
- Blend everything except fruit and nuts, in a blender until smooth
- Stir in the chopped mango and nuts
- Top with coconut
- Serves 1
Ingredients
- 1/3 cup shortening
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons instant coffee powder
Directions
- Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper
- Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy
- Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly
- Shape dough in 1 inch balls. If it’s too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar
- Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
Ingredients
- 1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
- 1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
- 3 ½ cups of milk.
- 1 cup of drip coffee, chilled. (Any house blend will do, just don’t use a flavored coffee.)
- Whipped cream in a can for garnish.
- Three bowls, and serving dishes for the pudding.
Directions
- Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
- In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
- Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl.
- Add 2 more tablespoons of coffee to this batch. Whisk this batch.
- It should appear a few shades lighter than the chocolate pudding’s color. Discard the remainder of the coffee (or drink it).
- Serves 2-3
Ingredients
- 1 cup coffee, strong and cold
- 1 cup cold milk
- 10 ice cubes
- 1/3 pkg of instant pudding mix (chocolate
- 2 tablespoons cocoa powder
- Hazelnut creamer, to taste
- Sugar, to taste
Directions
- Combine everything in a blender
- Blend until ice is crushed and shake is thick
Ingredients
- 2 shots espresso, 1 hot and 1 cold
- 2/3 cup frozen yogurt, vanilla
- 1 banana
- 1/4 cup coconut cream
- 3 tsp brown sugar
- 2 tbs peanut butter, crunchy
- 1-5 strips of dried mango, chopped
- 2 Brazil nuts, chopped
- 1/2 tsp coconut, shredded
Directions
- Mix the brown sugar into the hot shot of espresso, and let cool
- Blend everything except fruit and nuts, in a blender until smooth
- Stir in the chopped mango and nuts
- Top with coconut
- Serves 1
