Toffee and Coffee Banana Cream Pie

When I get excited, you can bet money there is going to be some dancing involved.  We are talking adrenaline rush that leaves no option but to jump and spin all over the kitchen.

 

Things like volleyball 

 

and blogging 

and pie. 

Definitely pie. 

Just wait, after one bite of this, you will be dancing, too.

Guess what else makes me dance?  Pandora serves as the source of all my happy dance music. It is official, I am your average, life-revolving-around-apps American.  First Foodgawker, now Pandora. 

I guess Pandora has the real purpose, too.  It helps majorly with studying. My mind works so that having one thing to concentrate on in addition to my books is actually helpful.  It gives my brain less options.  Now, I cannot do lyrics.  Because then I start thinking about the lyrics.  And it can't be a movie score.  Because then I start thinking about the movie. But give me Piano Guys, Lindsey Stirling, and the occasional Frozen soundtrack (because we can all make exceptions when it comes to Frozen) and studying time is good!

I really just shared that last paragraph to let you all know, I don't use Pandora to dance around the kitchen all day. That would like free Zumba on steroids - just no. 

But I do make pie. 

You might need Zumba on steroids after this one. Totally worth it in this case. 

I didn't actually eat any, bit I did have some dairy free pudding and pie crust, and WOW, was it sweet. This is not for the faint of heart in terms of sweet teeth.

If you know me, you know I don't do recipes that take a while and require a lot of hands on.  Pies often require a lot time and energy (aka the crust.)  So I used a frozen, pre made pie crust and my prep work was 10 seconds.  And the crust turned out perfectly flaky and crispy and buttery.  Beat that.

 

The filling also uses a short cut called pudding mix.  I didn't have time to make a homemade pudding, so I stuck with what I knew worked.  Then I stirred chopped bananas and toffee baking bits into the pudding. 

If you get anything from this post, buy Heath's toffee baking bits.  I love 'em and use them ALL the time.  (this isn't a sponsored post)

Finally, we have our coffee whipped cream.  I like making whipped cream from scratch because it is so easy.  There is only one ingredient and you just beat it for 3-4 minutes until soft peaks form.  Then you stir in your sugar and flavoring (in this case, coffee) and serve!  *for the coffee, you can use two tablespoons of strong brewed coffee, or dissolve instant coffee into two tablespoons of hot water.  The more instant coffee you use, the stronger your whipped cream will be*

 

Toffee and Coffee Banana Cream Pie 

Recipe Source: The Sweet {Tooth} Life 

Yield: 12 slices 

1 frozen pie crust

1 package instant banana cream pudding mix (4 serving size)

2 cups milk

1 large banana, chopped 

1/2 cup toffee 

3/4 cup whipping cream 

2 tablespoons hot water 

1/2 - 1 teaspoons instant coffee (adjust to taste)*

 

Thaw and bake crust according to package instructions.

Let cool completely. Set aside. 

Prepare pudding by whisking mix and milk for 2-3 minutes. 

Chill for at least 30 minutes. 

Meanwhile, beat the whipping cream until peaks form. 

Dissolve instant coffee in hot water and add to whipped cream. Beat again until combined. Set aside. 

Remove pudding from refrigerator and fold in banana and toffee. 

Spread pudding over crust. 

Spread whipped cream over pudding. 

Serve, or refrigerate until serving.  Also refrigerate leftovers.

*for the coffee, you can use two tablespoons of strong brewed coffee, or dissolve instant coffee into two tablespoons of hot water.  The more instant coffee you use, the stronger your whipped cream will be*

Mocha Coconut Macaroons

My post yesterday morning was pretty lazy, do I decided to make up for it with, well, a lazy day recipe. 

#fail

Sure, these might be for lazy days when you don't feel like doing much, but they don't taste lazy!  They are loaded with rich flavors like coconut and chocolate and coffee!  The coffee adds another level of flavor and makes these a little more sophisticated. I mean, ok, these aren't very pretty :) but coffee was always  an adult thing here at our house.  Now we "underage drinkers" can enjoy our coffee in these little cookies. 

(Actually, most of my siblings don't like coffee, buuuuut {most of them ;) } do like these!  I think it's the chocolate ...)

I've been wanting to try these chocolate macaroons from the Cake Boss cookbook for a while, but because I can never make a recipe exactly as written, I was waiting until I had something a little special to mix it up. I know, it is just coffee, but I personally think coffee is very special.  I have major cravings for it and I always have a mug first thing in the morning or when I'm cold. Which is a lot of the time right now.

I only used a teaspoon of instant coffee, and while there was coffee flavor, I would add more next time, probably 1-1/2 to 2 teaspoons. Coffee has this delicious quality of enhancing chocolate flavor, so in small quantities, coffee just helps the chocolate flavor be stronger. There is a little of that going on here; 1 teaspoon is enough to give some coffee flavor, but not a robust addition. Play around with it; the goal is to have both the chocolate and coffee flavors shine. 

And then there is the coconut … need I say more?  There is no flour or oats in these cookies, just coconut shreds. I will confess, I used 2 cups sweetened shreds and 1 cup unsweetened because we ran out of sweetened. It worked incredibly well!  If you don't have enough sweetened (ahem) I wouldn't suggest using more than half unsweetened, because it isn't as sticky or sweet.  The coconut adds all the body to these cookies and makes them addictive my chewy. 

Lazy days, don't go away!  I like you when you bring me mocha coconut macaroons.  Lazy or not, I hope you all are having a great weekend! 

 

Mocha Coconut Macaroons

Recipe Source: Adapted from Cake Boss Family Celebrations Cookbook.

Yield: 2 dozen

 

1/2 cup chocolate chips

4 tablespoons sugar

1 teaspoon instant coffee

2 eggs

3 cups sweetened coconut shreds

Preheat oven to 325.
Melt chocolate chips, either in the microwave or on the stove.
Mix sugar and instant coffee. 
Beat in eggs.
Add melted chocolate to sugar, coffee, and egg mixture, stirring quickly.
Add coconut shreds and stir until all coconut is coated.
Form in tablespoon sized cookies (mixture will be sticky!)
Bake for 15 minutes.
Remove from pan after 5 minutes of cooling.
Enjoy!

One Bowl Coffee Nut White Chocolate Pumpkin Bread

Please. Go make this bread.

It is literally the best quick bread I've made.  Ever.  And I've made several dozen pumpkin loaves (just ask my family)  So, seriously, go make this bread.

Last Christmas, my aunt brought a loaf of pumpkin bread and I was hooked. (Get this!) I hadn't made some pumpkin bread before. By February, I had made six different loaves. True story. (My poor family!)  This is perfect holiday bread. It's got the pumpkin and warm fall spices, crunchy hazelnuts, strong coffee flavor, and studs of sweet white chocolate chips (which melt into sugar puddles when the bread is warmed. No need for butter!) 

I'd say the coffee flavor is the strongest and if you aren't a big fan of coffee, decrease the amount to one teaspoon or omit completely, although I can't vouch for the results. I was surprised; coffee and pumpkin are a crazy good combo!  I loved it. And all the textures; crunch from the nuts and smoothness from the white chocolate chips.  This bread is very moist thanks to the 1-1/4 cup pumpkin. I underbaked my bread at 35 minutes (because I just love gooey middles!:) but if you're not a fan of soft dough in the middle, bake for 40-45 minutes.  

 

And it's done in only one bowl!  You now don't have to wash a dozen bowls ... you're welcome. 

 

The holiday season is fast approaching!  We're already halfway through October!  Where did time fly?  With the migrating birds, because it is definitely getting colder. (Sorry, that was really weak.  I won't tell you at what time I'm typing this!)  And that means I get to switch wardrobes!  Since we've been doing lots of cleaning out and organizing before the new baby, I've been in an organizing mood. This means I've been motivated to go through my room and get rid of a lot of stuff.  Is it just me, or is it unless you get a new bed and paint job, no one notices the hard work you've spent going through all that worthless clutter and junk you've kept?  All those drawings and lists that have been in your closet for your future grand kids?  I guess I can walk into my room, knowing the hours I spent organizing that drawer were well spent.  I think it's because I'm the only one who knew about the stack of papers and notes in the corner ... covered up by the box of doll clothes ... which no one was supposed to see to begin with!  I have to be in the mood to clean. And when I am, I throw nostalgia out the window. It's ironic, because I used to be a pack rat and kept everything (future generations *cough*  After this weekend, theyll just have to rely on stories!)  Oh well, Goodwill and my friends should be benefitting from my organizing mood!  

Thankfully, my pumpkin bread mood never leaves me ... especially when it's buried under hazelnuts, coffee, and white chocolate. :)

One Bowl Coffee Nut White Chocolate Pumpkin  Bread 

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 loaf (12-16 slices) 

1-1/2 cup flour (I used half whole wheat and half all purpose) 

2/3 cup sugar (I used half brown, half granulated)

1/2 teaspoon each salt, baking soda, and baking powder 

1/2 teaspoon cinnamon 

1/2 teaspoon pumpkin pie spice 

2 teaspoons instant coffee granules (use 1 for less coffee flavor)

1 egg 

1/4 cup oil

1-1/4 cup pure pumpkin purée 

2 tablespoons milk

1/2 cup white chocolate chips 

1/2 cup chopped hazelnuts 

Preheat oven to 350.  Grease and flour an 8x4 loaf pan.

 In a large bowl, whisk egg, oil, pumpkin puree and milk until smooth.  Add flours, sugars, salt, baking soda, baking powder, cinnamon, pumpkin pie spice, and coffee granules and stir until incorporated, being careful not to over stir.  Fold in white chocolate chips and hazelnuts.  

Pour batter into prepared pan and bake for 35 (for gooey middles) to 45 minutes or until toothpick inserted comes out clean.  Let cool for 20-30 minutes before letting cool on a wire rack.  Wrap in foil and freeze or store in an airtight container until serving. 

Related Recipes:

Pumpkin Spice Glazed Soft Pretzel Bites
 

Cinnamon and Sugar Zucchini Bread

For more pumpkin ideas, check out my All Things Pumpkin Board.  And My Sweet Bread Addiction Board has more sweet bread ideas than I could ever bake! 

Copycat Pumpkin Spice Latte

I hoe you all are just interested in thinking about coffee and cozy afternoons right now. Since its the Saturday night after an all day volleyball tournament and I don't have time or mental energy to write a good post, its going to be short. But I promise, I will have a post without a recipe or something pumpkin related, just a look inside my head (that's not trying to convince you to make this) sometime this week.

But right now, in telling you to make this. Because it is seriously my definition of fall comfort right now. Today is cold. 40-50 degrees kind of cold. Pumpkin spice latte kind of cold. (Except I usually drink mine iced, but heated is amazing, too.)  It tastes JUST like the one my mom got me, except this is so much cheaper. And I can still drink it out of the glass that I think is so cool:)  It's sweet, cinnamon-y, comforting, and gives a caffeine boost we all need in the morning. We could even say since milk is power food (calcium, protein), this jump starts more than just your blood sugars! :)  It's so easy and so good. Try it  you won't regret it. 

Copycat Pumpkin Spice Latte 

Recipe Source: The Sweet {Tooth} Life

Yield: 1 serving 

3/4 cup brewed coffee 

1/2 cup milk (I used low fat) 

1/2 teaspoon pumpkin pie spice 

1 tablespoon brown sugar 

1 tablespoon pumpkin purée  (opt) 

Combine all the ingedients and shake/stir well. Heat and serve or chill in the refrigerator. 

 

 

Moist Latte Coffee Cake

Coffee shops are foreign territory to me.

I entered the realm of coffee beans and pastries and overpriced drinks at Starbucks for the first time ever last week.  Who would've thought you could make coffee the bazillion different ways they offer it?  I mean, does anyone just drink coffee with a little sugar anymore?  Not at Starbucks, that's for sure.  True, it's a wonderful place to go talk, but I think I'd rather go on a walk with someone than spend almost five bucks on a cup of coffee. Just sayin'.

I had to do some research before I named this coffee cake. Mocha?  Latte?  Frappechino?  I finally concluded it was latte, since there is milk and no chocolate. Coffee connoisseurs, please correct me if I am wrong. And if I am, don't let it stop you from making this!  This coffee cake is amazing. The recipe is from Simple and Delicious and I actually made exactly as written except for the addition of yogurt.  The combination of applesauce, butter, and yogurt makes this very moist.  I wanted to make sure it wasn't at all dry.  And the coffee flavor is strong!  There is no lack of it, but it isn't at all bitter or overpowering.

See those lighter swirls on top?  That, my friends, is a coffee crumble. Just to take it to the next level, there is a buttery crumble sprinkled over the batter before baking which adds to the moisture and tenderness. Those little dots are almost better than the cake itself. Almost. How can you beat a latte coffee cake full of rich, sweet coffee flavor?  That's right ... you can't!  

All those conversations over coffee?  This is like a comforting mug of a hot latte in a cake. 

Latte Coffee Cake
Recipe Source: Adapted from Simple and Delicious
Yield: 6-8 slices of cake and 3-6 muffins

Cake:
1/4 cup butter, softened

1 cup packed brown sugar

2 eggs 

1 tablespoon plain greek yogurt 

1/4 cup unsweetened applesauce

1/2 cup buttermilk*

1/2 cup strong brewed coffee

1 tablespoon instant coffee granules

1/2 teaspoon vanilla

1 cup all purpose flour

2/3 cup whole wheat or white whole wheat flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt 

Crumble:

3 tablespoons flour

2 tablespoons brown sugar

1/2 teaspoon coffee granules 

1-1/2 to 2 tablespoons butter, chilled and cut into 1 inch cubes 

Preheat oven to 375. Grease and flour a 10 in. cake pan and line 5 muffin tins. 

For the cake:  In a large bowl beat butter and brown sugar until crumbly. Add eggs, yogurt, and applesauce and beat well. Whisk buttermilk, coffee, coffee granules, and vanilla until granules are dissolved. Add to butter mixture and stir. 

Whisk flours, baking soda, baking powder, cinnamon and salt. Add to butter mixture and stir until just moistened. Fill the cake pan almost 2/3 full and divide remaining batter between muffin tins. 

For the crumble: Cut butter into flour, granules, and sugar until crumbly. 

Sprinkle crumble over cake and muffins. 

Bake cake for 25-30 minutes or until edges are browned and toothpick inserted comes put clean. Bake muffins for 15-20 minutes or until edges are browned and toothpick inserted comes out clean. 

Enjoy!

*If you don't have buttermilk, you can add one tablespoon vinegar or lemon juice to one cup of regular milk and stir, letting sit for about five minutes before using.  In this recipe, just use 1/2 tablespoon of lemon juice or vinegar to a half cup milk.  I used 2% milk.

More cakes:

Toffee Crunch Pound Cake

Pumpkin Carrot Cake



Oreo Layer Cake (easy)

Fudgy Sugar Cookie Dough Brownies

Oh. My. Word.

You must try these brownies.  They are incredibly moist and fudgy.  Like, not falling apart or needing a spoon moist and fudgy, but firm and soft chocolate brownie heaven.  Not at all cakey, oh no, that is not acceptable. 

It starts off with a box mix and with add ins, becomes a decadent brownie no one will guess started with a mix.  Eggs, oil, coffee . . . you may question the 1/3 cup of coffee in this recipe.  Trust me, you don't taste it.  This makes a 9x13 pan and there isn't any coffee flavor in the brownies.  Coffee, when in the right amounts, only enhances and intensifies chocolate flavor and boy does it ever in these brownies.  You can thank this simple addition for the richness of these brownies.

And there is cookie dough!  I reallly, really, really, really, like sugar cookie dough.  It is in my blood now, I'm sure of it.  Sweet and subtle, but perfectly contrasting the rich fudginess of the brownie.  Still soft, not at all crunchy, but the sugar cookie dough flavor is a must in this recipe.

Seriously, this is the best.  There are LOTS of sugar cookie dough brownies, but we have turned to this one again and again and again.  It was one of the first recipes I posted so you know it has to be good. 

I have been gone all weekend in Texas with my cousins and got back last night.  To welcome me home, Nathan made these for me.  Isn't that sweet?  He must've known I had eaten all the three week old brownies. 

And these smell so good.  Even after cooling sitting all night, I could smell the rich brownie all over the kitchen.  I bet you can smell theses through the screen.  Fudgy, chocolate, rich, smooth brownies. 

*breathe deep*

Oh. My. Word.

Fudgy Cookie Dough Brownies
Recipe Source: The Sweet {Tooth} Life
Yield: 24 servings


1 16.5 oz. packaged refrigerated sugar cookie dough
2 eggs, lightly beaten
1 19.5 package brownie mix
1/2 cup oil
1/3 cup coffer liqueur or cooled strong coffee
1 cup semisweet chocolate chips

Preheat oven to 350.  Press cookie dough into the bottom of a 9x13 pan; set aside.

In a large bowl, combine eggs, brownie mix, oil and coffee until just combined.  Spread over cookie dough.  Sprinkle with chocolate chips.

Bake for 40 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack.