Triple Threat Mocha Peanut Butter Brownies

My intentions were healthy, I promise. . .


These decadent coffee-infused peanut butter brownies are perfect for. . . well. . . anything. A fancy family dinner, church potluck, date night in, or even just a casual night that calls for dessert.

I initially set out to make these, but it inevitably evolved from there! Happy baking!

Triple Threat Mocha Peanut Butter Brownies

Ingredients:

Crust
1 c. oats
1/4 c. mini chocolate chips
2 Tbsp. honey
1 tsp. vanilla extract
5 Tbsp. peanut butter

Brownie Layer
5 Tbsp. cocoa
5 Tbsp. white sugar
1 tsp. cinnamon
1 egg
1/2 c. vanilla flavored Greek yogurt *you could probably substitute applesauce, oil or margarine here!*
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 Tbsp. flour
1/4 c. packed brown sugar
1/3 c. milk
1 Tbsp. fresh brewed coffee

Mocha Glaze
1/2 c. semi-sweet chocolate chips
1 Tbsp. fresh brewed coffee


Instructions:

Preheat oven to 350 degree F.

Pulse all the ingredients for the crust in a food processor until well-blended and slightly sticky. Pack the crust mixture into the bottom of a non-greased 8 x 8 in. baking pan. Set aside

Make the brownie layer next: Using a rubber spatula, mix the cocoa, sugars, cinnamon, egg, and yogurt until well-combined and sugar is no longer clumpy. Add in the flour, baking powder, baking soda, salt, and milk. Stir again until just-combined. (It 's better to not over-mix this brownie mixture.) Finally, fold in one tablespoon of the coffee. *It doesn't have to be hot! As long as it's fairly fresh.*

Pour the brownie mixture over the crust. Spread evenly across the pan. Bake for 30 minutes, or until the top of the brownie bounces slightly back when touched.

While brownies are cooling, prepare the glaze: Melt the regular chocolate chips (the 1/2 c.) and the other tablespoon of coffee in the microwave for 30 seconds, or until just melted. (I didn't have to microwave mine long because my coffee was hot.)

After brownies have cooled for at least ten minutes, pour the chocolate glaze over the top of the brownies and spread evenly. Allow another 30 minutes to cool and set.

Cut and enjoy! They (obviously) plate beautifully, but you can still see the layers in the pan, too. These are such a decadent treat -- I only needed one to satisfy my afternoon sweet tooth! :)

Enjoy with life. <3

Favorite Pinterest Recipes this Week . . .

Just click on the title links to get to the recipes! :)

Chocolate Shortbread Heart Cookies from Two Peas and Their Pod





Easy Bacon Egg and Toast Cups from Martha Stewart Recipe




Citrus Vinaigrette from food.com





Poor Girl's Peppermint Mocha from right here!





This is my #TBT. Still one of my favs! It's so fun to see my recipes on Pinterest.



Love, peace and life. <3

Snowy Productivity

After a fantastic toddler birthday party, a snowy, busy morning at church, and a long, cozy nap, this lady was ready to get going on pre-k lesson plans for the week!



Upcoming Post: Challenging Your Toddler Academically At Home.

Today's Reading Stack . . .

I love these quiet, cold afternoons.


Such a lovely excuse (as if we need one!) to revel in newly acquired literature and a steaming cup of medium-roast cafe.



<3

Not the Main Course

This post has been moved! See the content HERE at my new blog!

<3

Chocolate Chip Cold Brew Frappucino: #TBT #Frugal

I know it's #TBT, but I still wanted to do a recipe for today's post.

So... I'm combining them!

Two years ago my husband and I started going to our local coffeeshop every Thursday, to basically celebrate the week coming to a close; a pre-weekend coffee date if you will.

When dear Bundle was born, we continued the tradition. Now she's old enough to have the occasional kid's sized cup of whipped cream. Coaxing her to utilize her spoon is almost always a bust.

The first time our daughter joined us on our coffee dates!!

Sweeter than a Dolce Latte! 

A few weeks back, when Bundle attempted to attack her whipped cream.

Yum. No spoon for her!

Recently (in the past seven months) I've resigned from a full time salaried position and opted to work part time and stay home with Bundle the rest of the time. I absolutely love it. God has been teaching me so much.

The hardest lesson I've been attempting to learn though is trust. With only one steady income, we've had to cut back our budget considerably. We've done everything from turning off our AC and opening windows to seriously rationing our gas. This includes nixing our weekly coffee excursions.

Nevertheless, we LOVE our Thursday coffee dates.

Just because we're tight on money doesn't mean we can't reinvent our coffee dates at home! Today, our Thursday coffee date is free -- compliments of our own freezer, blender and kitchen table.

Here's my version of my hubby's favorite iced and blended coffee drink.


Chocolate Chip Cold Brew Frappucino

1 c. strong brewed and cooled coffee (I used leftovers from my afternoon cup!)
1 c. chocolate chip ice cream
3 ice cubes
3 Tbsp. chocolate syrup

For added caffeine kick, use frozen coffee cubes instead of regular ice cubes.

Place ice cream, chocolate syrup, ice cubes and coffee in a blender. If you added in that order, they tend to blend together easier!

Blend on low for about 60 seconds, or until there are no ice chunks.

Pour, serve, and enjoy with life!

<3

Shout-out: Starbucks Malawi Peaberry Reserve Coffee

So I just have to share this type of coffee my husband and I tried this weekend. We usually support our local coffeeshops, but because of an emergency (as in almost zero food in the pantry) grocery trip, we went out of town, and thus, hit up Starbucks for our (also) emergency caffeine fix. We looked at the reserve blends they had on display, and the coffee with a Malawi label immediately caught my eye. I convinced hubby to order one, just so I could taste it!



The barista told us it had hints of chocolate in it. Starbucks' Pinterest page says it has hints of citrus in it. I'd say it had hints of awesome in it! It's definitely a dark roast, but very smooth just the same. Our car smelled heavenly, even after the cup was gone and our shopping was done. According to some research I did, the peaberry coffee bean is noticeably different than its regular coffee bean siblings. It's rounder, denser, and thus, emits a sweeter flavor! I'm sold.

You should be too! Next time you're at Starbucks, seriously...order the Malawi Peaberry Reserve Blend. Or...you can order it here for instant gratification.



Enjoy with life <3

Cake Mix to Cinnamon-Hazlenut Chocolate Cupcakes

Looking for this? This post has moved HERE! 

Poor Girl's Peppermint Mocha

Wow...it's starting to look like I'm only posting for the holidays! Not my original intent, but I'll try to make up for it with this creamy, steamy holiday drink recipe!

After dinner tonight, I was just craving a hot mocha. Currently, my espresso maker is refusing to steam milk. Nothing in town is open past eight. My solution was not speedy, nor by any means modern, but it was fun and resulted in two different, delicious after-dinner coffees.

Enjoy!

Ingredients:
4 cups strongly brewed coffee
1 3/4 cups milk
4 Tbsp. Chocolate Syrup
1 tiny, tiny drop of mint extract

How To:
Brew the coffee. Pour milk into small saucepan and place on medium heat, stirring occasionally with a wire whisk. When milk is warm, froth with a wire whisk.

Continue frothing until milk foam doubles in size. It might look a little like this:

Pour desired amount of coffee (I used about two espresso shot sizes per mug) into mugs. Pour milk from saucepan on the coffee in the mugs. For additional aesthetic drama in your cup, use a spatula to hold back the foam as you pour. Add the chocolate syrup and drop of mint extract. Stir each mug well. Top with remaining milk foam and drizzle with chocolate syrup!

Delizioso! Not exactly Starbucks, but just as creamy and sweet! (and craving worthy!)

Have fun with this recipe by switching up your mix-ins! My hubby loved his plain mocha, but you could also add cinnamon, brown sugar, nutmeg, vanilla extract, or any flavored coffee syrup!

110°+ Iced Mocha

The temperatures where we've just moved seem to have no mercy for plants, animals or humans! It's almost always 110°+  daily! Thank goodness for the few things that can keep us cool in the dog-days of summer: air conditioning, sprinklers, and iced coffee.

I make this iced mocha almost on a daily basis for my husband, and often for myself. It's the perfect way to treat yourself on a blistering day.

All you need is....

°one half cup of freshly brewed (or not! I sometimes use coffee leftover that has already cooled!) coffee
°one cup of milk (a higher percentage gives you a creamier taste, skim gives you the least calories)
°two tablespoons of chocolate syrup
°three or four cubes of ice

To create iced bliss:

1. Pour one cup of milk into desired drinking vessel.

2. Pour 1/2 cup of coffee (either freshly brewed or pre-cooled) into desired drinking glass/cup/mug. Your cup should be about 3/4 full.

3. Add the two tablespoons of chocolate syrup.

4. Use electric frother or long-handled spoon to dissolve chocolate into coffee base. {I believe my electric frother was from an Avon magazine...it's a Black and Decker, not too expensive, works fabulously! I'd recommend one to any person who loves being creative with food and drink!}

5. Finally, add ice! This should definitely make the drink come to the top of your cup/mug/glass.

This drink, like many of the other foods and drinks I post, offer lots of room for creativity! Last weekend I added some vanilla syrup to the mix, and blended all the ingredients together in a blender for a frappé kind of texture. At work, this same coffee base is used for almost all our frozen and iced drinks. It works great with any kind of brewed coffee. Why not add some peppermint syrup and crushed candy cane for extra wintry delight? Why not throw in a few Oreos and blend them up into the mix? You could even half the cup of milk and use your favorite flavored creamer instead. The possibilities are endless!

Then of course, if you are still a minimalist, you can always whip up this easy, delicious iced mocha. Enjoy with life...even in 110°+ weather!

Coffee: A Life Essentiality

Coffee. Amidst life's insanity coffee is often just as much a life necessity as fresh air, shelter, and food. I've spent enough hours among cafe tables to know that everyone who comes in orders coffee for a reason more than just caffeine: the teenage girl with the mocha-caramel granita getting over a breakup, the middle-aged businessman with the iced latte getting the edge he needs before his presentation, the harried mother with the cup of black joe in dire need of refuge, and even the three elderly women who gather daily with their refill mugs enjoying the simple company of one another.

I know the reasons that I make and drink coffee are endless. Last weekend, it was to celebrate a reunion with one of my dearest friends. This morning {at 6:30 a.m.} it was to share a little love with my husband. This afternoon at the coffee shop I volunteer at, it will be for service of the King. Tomorrow perhaps it will be something entirely different.

Here's something super quick and easy to throw together in case you're running late for work or a friend drops in unannounced. You can make just about any iced coffee drink {mocha, latte, caramel macchiato, etc.} from this base, and it literally takes five minutes or less. :)

Step 1: Brew four to eight cups of strong coffee.
            {You can use decaf if you like!}
Step 2: Fill one half of a pitcher of any size with
             the freshly brewed java.
Step 3: Fill the remaining half of the pitcher with
            milk. {Any kind will do.}
Step 4: Stir.

Step 5: Chill pitcher in fridge and use for any
             iced, coffee-based drink!

Yesterday I simply poured the coffee base into a cup and added a little ground cinnamon~~perfection! :)

More iced coffee drink recipes {to make from this base!} soon to come...

Enjoy...with life.