Cookie Dough Mocha Frappaccino

A few hours ago, I was sitting in a tiny, freezing office (which is saying something since it's a billion degrees outside) doing work for my internship. Usually I check the mail and answer emails at the beginning of my shifts. There were tons of emails today and I didn't have anything else to do really besides filing some books, so I started thinking about baking.

First, let me say this. I don't always think about baking. I do think about it quite a bit, but mostly it's about how to make my blog better or what I can write for my next post. What can I make that everyone else isn't making?

But sometimes I do just think about baking. Which is what happened today, and I had a wonderful idea. 

I've seen some Mocha Frappe recipes on FoodGawker and Pinterest lately, and I've really wanted to try them out because I love mocha frappes. All that fancy stuff Starbucks does is cool and all, but sometimes a nice plain mocha frappaccino really hits the spot.

Then I remembered a Starbucks poster I saw yesterday featuring some kind of cookie frappaccino that I'm guessing had Oreos in it and I remembered how I really wanted one, but didn't get one. And if you've followed my blog at all, you know how I feel about Oreos.

But I didn't want to make an Oreo frappe (today, specifically. There will totally be an Oreo frappe on here in the near future) or a plain mocha frappe because those have already been done. So I thought, "What other cookie would be good in a frappaccino?"

And now here we are.


Eggless Cookie Dough
(Adapted from The Novice Chef, originally found in The Cookie Dough Lover's Cookbook by Lindsay Landis of Love and Olive Oil)

1/2 stick butter
2 tablespoons Truvia/Stevia/0 calorie sweetener
1/4 cup light brown sugar packed
1/2 tsp vanilla
2 tablespoons milk
1/2 cup all purpose flour
1/8 tsp salt

Skinny Mocha Frappe
(Adapted from Sprinkled with Flour)

1/2 cup strong coffee
1/2 cup milk
2 tablespoons Truvia/Stevia/0 calorie sweetener
2 tablespoons light/sugar free chocolate syrup
2 cups of ice cubes

Whipped cream (I like the light whipped cream in a can from Target that's only 15 calories a serving)
Chocolate chips

  • Make a pot of strong coffee. Pour half a cup and put it in the freezer. (It needs to be cool so it won't melt the ice.)
  • In a medium bowl, mix butter, Truvia (or regular sugar if you want), and light brown sugar on medium speed for 2 minutes. It should be creamy and fluffy.
  • Add milk and vanilla. Mix until combined.
  • Add flour and salt. Mix on low speed until incorporated.
  • Next, combine coffee, milk, Truvia, chocolate syrup, ice, and 1/2 cup of eggless cookie dough in a blender. 
    • There will probably be left over cookie dough for you to eat straight out of the bowl.
  • Blend for a minute or two, or until there are small flakes of ice throughout.
    • I have a really cheap blender, so I used the "Chop/Milkshake" setting.


*I did not create either of these recipes. I just combined two I've wanted to try recently and changed everything I could to "light" or "sugar free". I'm not sure it will help much, but it makes me feel better about eating it. ;)


Chocolate Buttercream Fudge (2 Ingredient Fudge)

Oh yes. Chocolate Buttercream Fudge. Fudge that is made to specifically taste like frosting. For the frosting lovers like myself.

I must admit, I love frosting. My sweet tooth is also rather large, so you can see how this might be a problem. A sweet and sugary problem, but a problem nonetheless. So why did I make it in fudge form? I have no earthly idea. I'm really just making this harder on myself, but I'm alright with it as long as it tastes good.

So I saw this recipe on Pinterest, (which I have noticed is how I've been starting a lot of my conversations recently) and it was one of those things that I just had to try. This summer I've been trying to make recipes that are very easy and very cheap. Partially because I don't have a job (but I had an interview this week, yay!), and partially because I'm trying to do some blog posts that are more specifically geared toward college students. Most dorm rooms only have microwaves. At least, that's how it was in my dorm room my freshman year. There was a full kitchen on two of the four floors in my building, but I don't know how it is at other colleges. The building I lived in my sophomore year had ovens in each room, but it was the only one.

Anyway, I saw this recipe for watermelon fudge by Cookies & Cups. I clicked on it because the fudge was cut up into triangles and colored to look like adorable little slices of watermelon. This is when I discovered the Two Ingredient Fudge Recipe. A can of frosting and a bag of chocolate chips. That's it. Two ingredients. Shelly at Cookies & Cups used white chocolate chips, vanilla frosting, and flavoring for her fudge. There are so many possible combinations, but I decided to do something chocolaty that specifically tasted like frosting.


1 16 oz can of chocolate buttercream frosting
1 12 oz bag of semi-sweet chocolate chips

  • Spray a 8x8 inch pan with cooking spray.
  • Melt the chocolate chips in a heat-proof bowl according to the directions on the bag.
  • Stir in the frosting until completely incorporated.
    • I found this part to be a little difficult, so you could probably melt the frosting a little bit if you wanted to before stirring it into the melted chocolate.
  • Pour the mixture into the prepared pan and smooth out with a spoon or rubber spatula. 
  • Store in the refrigerator for about 30 minutes or until the fudge is firm.

I'm not sure if I'd call this "real" fudge, but it definitely has the consistency and texture of fudge. I might have to try out some other combinations before I make up my mind. Either way, this fudge is easy, fast, and addictive.


Black Magic Cake

For Father's Day, we had everyone on my mom's side of the family come over for dinner on Saturday. I was in charge of dessert, like usual, and I wanted to make a cake that not only my dad would like, but my grandfather would like too. He loves chocolate, and so does my dad. (I mean, who doesn't?) So I flipped through my grandmother's old recipes, and I was only a few cards in when I found it.

Hershey's Black Magic Cake. Supposedly the best chocolate cake ever.

After I decided to make the Black Magic Cake, I needed to come up with something for the frosting. A few days ago I saw a really awesome video tutorial by Sweetapolita about how to make a "watercolor" cake. It looked like something I could do, so I decided to give it a try. She used blue, green, and purple to give her cake a beachy look, but I went with three different shades of blue. I accidentally forgot to bring my turntable home, but it still turned out nicely. I do suggest using a turntable for this, though. It would have been much easier. 

After dinner was over, we sat around and looked through boxes and boxes of old pictures that were recently found in my grandfather's old house. It was probably one of my favorite things about this weekend. We all just sat around and laughed. Good times. :)

Out of all of the pictures we looked at, this one is by far my favorite. And in honor of Father's Day (even though it was yesterday) I want to share it with you. 

I took a picture of the picture with my phone, so that's why it's a little fuzzy. But still my favorite.

If you know a chocoholic with a birthday coming up, or even if you don't, I highly suggest this cake. 

Granny's Recipes 01

1 3/4 cups all purpose flour

2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla

  • First, make a pot of strong coffee.
  • Spray or line three 8" cake pans and preheat oven to 350. 
  • In a medium bowl, combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Carefully whisk together.
  • In another medium bowl, combine the wet ingredients: sugar, eggs, buttermilk, oil, and vanilla. Mix on medium speed until incorporated and smooth. 
    • I don't know why I included the sugar in the wet ingredients, but I see it written that way in recipes a lot. Unfortunately, there are no directions on my grandmother's recipe card, so I just prepared the batter the way I've made other cakes in the past.
  • Then pour 1 cup of coffee. Add half of the coffee and half of the dry ingredients to the wet ingredients. Mix until combined. 
  • Add remainder of coffee and dry ingredients to the wet ingredients and mix until combined. 
  • Pour the batter into the can pans and bake for 25 minutes, or until you can insert a toothpick and it comes out clean.

Whipped Vanilla Frosting
For the frosting, I used Sweetapolita's whipped vanilla frosting, which is what she uses in her watercolor cake tutorial. Also, if you're interested in the watercolor tutorial, you should really check it out. It's very informative and easy to follow. >>> Sweetapolita's Pastel Swirl Cake Tutorial

I think my parents get pretty stressed out when we have the whole family come over to our house, and maybe I'll understand that some day. But overall, I'd say this weekend was a success. Yes, there were some minor concerns, but there always are. I forgot some ingredients the first time I made the cake, the shocked look on my step grandmother's face when my grandfather unwrapped the electric razor we gave him, and my grandparents trying to back out of our drive way. But the cake was close to perfect the second time I made it, there was a receipt for the razor in the bottom of the gift bag, and my grandparents didn't take out our mailbox. (And seriously, I can't even back out of our driveway without getting in the grass. It's just shaped funky.)

I really hope my dad enjoys his Father's Day gifts: the new stereo for his car, the new little tv for his home office/guest bedroom, and the magical chocolate cake with pretty blue frosting. ;) He definitely deserves them!


Strawberry Rice Krispie Treats

First off, I would like to announce that I’m writing an ebook! Basically, it’s a cookbook in downloadable-pdf-form.  And it’s football themed, of course. I’m hoping to have it finished by the end of July so it will be out in time for football season. Right now I’m just planning out the recipes, and this week I tried out the first one! I’m not quite sure how I’m going to advertize for it or if it’s going to be free or not, but I’ll figure it out as I go.

Also, I created a Facebook page for this blog forever ago, but never really updated it or anything. But I’ve decided to start using it again, so you can like my Facebook page here if you want! You can also get to it by clicking the little red Facebook button on the right side of this page under “Stay Connected”.
This is the first time I've ever made rice krispie treats. I'm still looking for a job, so I was trying to think of cheap things I could make until I find one. Rice krispie treats are perfect for this, especially if you divide the recipe in half because then you can get more batches out of one box. I saw some chocolate mint marshmallows at Target and I'm already thinking about the next batch I want to make.

I also decided to make these because I've had some frozen strawberries in my freezer, and I've been thinking of ways to use them too.

I've been really unhappy with my photography lately. I made a light box with the help of my dad, but I think the issue is the overhead lamp I'm using. So until I get that worked out, I'm going to take my pictures outside. I could probably take them right outside the front door of my apartment, but this morning I decided to go to the park. I tired this yesterday when I was taking photos for my ebook and it worked out wonderfully. I saw all of two people, which is what I was hoping for. It was also pretty early in the morning (on college student time). I went a little later today and there were more people there. Hopefully, they didn't think I was too strange sitting at a table by myself at the park with a big plate of rice krispie treats.

1 1/2 tablespoons butter
2 cups of mini marshmallows
5 tablespoons of pureed strawberries (I bought frozen sliced strawberries at Walmart and then pureed them)
3 cups of Rice Krispie cereal
White chocolate chips (optional)
Pink food coloring (optional)
Pink sprinkles (optional)

  • Melt butter in a medium or large saucepan on low heat. 
  • Put the Rice Krispie cereal in a large bowl and set aside.
  • When the butter is melted, add the marshmallows and stir until completely melted and smooth.
  • Remove from heat. Add the pureed strawberries and stir until completely incorporated.
  • Pour strawberry/marshmallow mixture over the rice krispie cereal and stir until completely coated.
  • Transfer the rice krispie mixture into a 8x8 inch pan and press it flat with a spatula. Then put it in the refrigerator. 
  • Next, measure out 1 cup of white chocolate chips in a microwave save bowl.
  • Microwave the white chocolate chips according to the instructions on the package.
  • Once they're melted, add pink food coloring until you reach your desired color.
  • If you have a squeeze bottle, pour the melted white chocolate into the bottle. Remove the rice krispie treats from the fridge and drizzle the white chocolate over them.
    • If you don't have a squeeze bottle, let the white chocolate cool a little and pour it into a ziploc bag. Cut one of the corners off (a very tiny piece) and it will work just as well. 
  • Let the chocolate harden and then you can cut the rice krispie treat into squares.