6.27.2012

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.


COOKIE DOUGH MOCHA FRAPPACCINO

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

Decorations:
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.

Enjoy!

*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. ;)


2 comments:

  1. Wow oh wow! What a great idea! I really like how you "lightened" it up!

    ReplyDelete
  2. Was it hard to make? Time consuming? Maybe you can make that for me soon. Sounds awesome.

    ReplyDelete