Christmas is this week, and I am feeling super festive! It’s also been very cold (hey, remember, I am from California!!) so I have been craving everything peppermint. I love the peppermint mocha via packages for making Christmas treats. Cupcakes are usually my go-to, but this year I decided to change it up a little bit. This fudge is made with chocolate pudding, so it is super rich, chocolatey and easy to make!
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Theo chocolates + Starbucks
Theo chocolate is based in Seattle’s Fremont district. They make the most incredible chocolates! Starbucks was testing Theo peanut butter cups in select stores, and my friend Melody went to Theo chocolate to get an up close and personal tour. During her tour, she sent me a message, saying she needed my address “right now”. I sent it along, and a few days later, a huge box of chocolates was on my doorstep, compliments of Theo chocolate. Thank you Theo chocolate & Melody! I put together a coffee tasting with the seven chocolates I was sent (actually, there is one missing because I had to taste test it 🙂 )…
As you all know by now, I am a huge fan of the VIA category. This year, Starbucks Japan has released a Via matcha essence, which like the other products in the Via category, instant. Just add milk or water, and you have a matcha green tea latte in a flash!
I’ve been really obsessed with donuts lately (I usually am) A new donut shop opened in the area, with these massive donuts covered in bacon, and all kinds of other off the wall toppings. I decided I “had to” buy a donut pan to make donuts, because baked donuts are better for you 😉
The idea of green donuts might be kind of off putting, so I wanted to jazz them up with a white chocolate glaze, reminiscent of a cherry blossom.
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When we drove from Seattle to Michigan, we made the drive in 3.5 days. With the exception of the first day, they were all 12+ hour days. That drive was made possible by free Spotify premium (thank you Starbucks!!) and endless amounts of gummy bears. Seriously.
Now that we are here in Michigan, it is hot and humid, and I really do not want to fire up the oven. I saw these cute gummy bear molds on amazon, and discovered that I could actually make endless amounts of gummy bears. And even better, they could be caffeinated. And they can even be pink, to match this whole pink drink frenzy! 😉
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According to my facebook memories, three years ago today… we had just transferred to Washington, and I was missing work, missing making frappuccinos, so to ease my mind until my transfer went through, I made these frappuccino inspired cupcakes. It’s crazy to me that three years later, we have now transferred to Michigan, and I’m feeling the exact same way!
Since we are still in the process of moving in and getting our kitchen in order, I thought I’d post this “throwback” recipe.
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Six days from today, the movers will be here packing up my house. I will be without a kitchen for about three weeks, so blog posts will temporarily be on hold, but I will keep my other social sites updated! This three week break away from the kitchen is terrifying to me, but at the same time, it gives me a lot of time to map out ideas. 🙂
This recipe has been on my to-do list for a long time, and I was so excited when we got the shipment of the iced vanilla via! Since we are going to be without all of our stuff for about three weeks, we will be living off via! This recipe is simple; a two layer jelly. One with the iced via, and one with a mixture of cream and sweetened condensed milk. It’s a perfect on the go snack (or to add in your iced coffee!)…
I created this recipe in 2013 using Italia Roast Via, but once I got my hands on this years Christmas blend, I knew I wanted to re-create it.
I love coffee cocktails, my favorite being a black russian, so making a homemade kahlúa was an obvious choice. I also use kahlúa in quite a bit of my dessert recipes, so it has become a staple in my kitchen. Bottles of homemade kahlúa also make a great hostess gift!
Because this recipe uses Starbucks Via, this recipe is quick and easy. You can use any type of Via you’d like, but Italian is my go to, but the Christmas blend is so delightful :)…
Peppermint mochas have always been my favorite, and out of all the VIA latte flavors, this one is the one I stock up on and always try to keep on hand (although it generally doesn’t make it to the new year!). Every year I make cupcakes with these via sticks, but this year I decided to switch it up and make brownies. …
October is Fair Trade month, so I really wanted to make something to highlight our Italian Roast coffee. These cookies are loaded with Italian Roast via, and topped with whole bean Italian Roast. If you do not like chocolate or coffee, these cookies are not for you!
In the United States, Starbucks only offers one Fair Trade certified coffee, and that is currently Italian Roast. In the UK, they are offering Fair Trade Veranda and Espresso (including decaf) and online, you can still find Cafè Estima, which is still Fair Trade certified. Most markets at least offer one Fair Trade offering, and with that being said, Starbucks is one of the world’s largest purchaser of certified Fair Trade coffee!
Now, let’s talk about these cookies…..
It’s September, the air is starting to get crisp, the leaves are starting to change color…. and it’s pumpkin spice latte time. Everything pumpkin has begun. To celebrate, I decided to make pumpkin spice latte bundt cakes! This cake is coated with cinnamon, sugar and coffee, and is made with pumpkin spice VIA. A great way to kick of the season of pumpkin.
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