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Blended Coffee

Hello everyone!

Well, the coffee obsession continues.  Much like Lorelai on Gilmore Girls I’m fairly certain that at some point I’m going to start requesting my favorite caffeinated beverage in IV form.  😉

Now, I love a good blended iced coffee as much as the next person.  Unfortunately they don’t tend to be the healthiest thing in the world.  And although I am the kind of person that wishes I could eat chocolate cake for breakfast, I have a sneaking suspicion that if I tried to do something like that my metabolism would chuckle, wave a magic wand over me, and instantly add five pounds to my waist.  😉

A lot of blended coffee drinks have about as much sugar as three cans of pop.  And the calories of some are probably about the amount you should have in a day.

So what’s a person to do when you want a blended, icy coffee drink, but don’t want a sugar bomb?  You make it yourself.  And it’s so easy!  Woohoo!  🙂

All this recipe requires are some of the coffee ice cubes I brought you a few posts ago, and your favorite milk or milk alternative.  Blend it up in your high-powered blender of choice and voila!  And if you want to add a touch of sugar, go ahead!

Another great part of this recipe is that you can customize the thickness.  If you want a fake-out ice cream with WAY less fat, just add less milk and your concoction will be super thick.  Perfect for a spoon.  Or add more milk for a smoothie-like consistency.

Coffee for everyone, for all hours, forever!  😀

Blended Coffee
  • 8 coffee ice cubes
  • 1 cup milk or milk alternative (More or less, depending on thickness preference)
  1. Add both ingredients to a high powered blender and blend until smooth. Serve immediately.



Coffee Scrub

Hello and a happy day to you all!

How’s everybody’s week going so far?  Yesterday was crazy windy here.  We were actually in a high wind watch.  Nothing says spring in Minnesota like  40 mph winds!  😉

Since it’s early in the week I think we should talk about coffee, don’t you?  Let’s talk about how coffee keeps us going.  It keeps our eyes open.  It keeps us from wanting to take a little nap at 3 in the afternoon like we did when we were four.  Basically, ala Gilmore Girls, it is the substance that keeps us going.

I adore coffee.  I love drinking plain, black coffee.  I love mochas and lattes.   I like coffee beverages that look suspiciously more like milkshakes than anything else (although I don’t eat them as often).  And I love coffee deserts.  LOVE.

I mean a towering chocolate and coffee cake?  What could be better?

So I decided that since I’m drinking it and eating it, I might as well slather it on my face too.  Who’s with me?  😀

If you’re in need of some lovely exfoliating magic, look no further than this wonderful scrub.  The coconut oil is so soothing on your skin.  You feel so nice and pampered after you’re done.  And it smells like you’re in a coffee shop.  Yum.

So now that I’ve eaten coffee, sipped coffee, and spread it all over my face, I wonder how else I could use it?  If there’s such a thing as mud baths and chocolate baths, why not submerge yourself in a nice coffee bath?  🙂

And hey, I’m sure there has to be some kind of recipe for putting coffee in your hair as a way to make it more silky and soft.  I mean, there has to be, right?  🙂  If not, we’ll find a way!  😉

What are your favorite ways to cram coffee into your every waking moment?  In cookies?  In smoothies?  As lotion?  As confetti?  🙂

(From a coffee scrub recipe on The Adventures of J Man and Miller Bug)

Coffee Scrub
  • ¼ cup coffee ground
  • ¼ cup coconut oil
  • ¼ cup packed brown sugar
  1. Mix together in a both and store in an airtight container. To use, wet down your face, rub the scrub all over, and rinse.



Coffee Ice Cubes

Hello, all!

Are you having a jumpin’, jivin’ weekend thus far?  Anything fun happening?  I’m making my own homemade ice cream.  Ive been on the kick lately, and I’m sharing the recipe soon.

Should I say that again?



Is there anything better?

Now you could be saying why exactly am I making homemade ice cream for the (I’ll block the amount of times to avoid embarrassment) in the last couple weeks?  And for that matter, why am I bringing you coffee ice cubes today?

Well, it’s going to be in the upper 50s/lower 60s this weekend in Minnesota, so break out the sunglasses, ya’ll.  🙂  That’s like telling someone in any other area of the country that it’s going to be 85.  😉

So I have to admit that I can be pretty persnickety when it comes to certain aspects of food.  But just sometimes.  For instance, cranberry sauce cannot run into my mashed potatoes during Thanksgiving.  No.  Nope.  It gives me chills just thinking about it.  😛

Next, I hate when you go to a restaurant and whatever food you get comes standard with a scoop of sour cream on top.  It’s not their fault.  It’s me.  All I have to do is say, “No sour cream.”  But I forget.  EVERY SINGLE TIME.  MY WHOLE LIFE.  And I just don’t dig sour cream.

And lastly, I just can’t abide a watered-down cold beverage.  I love having a big ol’ glass of lemonade (or even better, limeade!) during the summer.  But it’s kind of this unspoken thing where you know it’s only going to taste like lemonade halfway through drinking it.  Then it’s just going to taste like lemon water.  Then just water.

Bummer!  So let’s not let our delicious drinks lose their pep and joyousness.

I’m a huge fan of coffee, and when the weather starts warming up I really like to have iced coffee.  But when you’re outside on a warm day with your cold-brew coffee, it never seems to take long for it to warm up to the weird lukewarm coffee zone.  So let’s stay out of that zone with a non-recipe.

Basically you just take your favorite kind of coffee.  I used brownie batter flavored coffee because ME.  Then I let it cool down completely, poured it into ice trays, and froze it.  It’s just that easy.

Actually, getting the ice cube trays from the cupboard to the freezer wasn’t easy at all.  How come when you want to be steady of hand that’s the exact time when you are least graceful?  Every. Single. Time.  Haha.  🙂

Coffee Ice Cubes
  • Your favorite brewed coffee, at room temperature
  • A couple ice cube trays
  1. Carefully pour the cooled coffee into ice cube trays and place into the freezer until frozen.
  2. Add to your favorite cold coffee.



Sour Cream Raisin Bars

Hello, hello!

Who doesn’t love a nice regional dessert?  Or just a regional food, for that matter?  Up here in Minnesota we have a few.  One is the oft-eaten tater tot hotdish, a favorite of grandmas and lunch ladies at elementary schools throughout the state.  And the other is the loved sour cream and raisin pie.

Sour cream and raisin pie is a custard pie, dotted with raisins, and topped with a billowing, cloud-like layer of fluffy meringue, burnt to perfection.

But what do you do when you don’t feel like making pie?

And what do you do when you REALLY don’t feel like making meringue?

Why, you turn that pie into bars, of course.  And I’m pretty sure that’s how sour cream raisin bars were invented back in the day.

The meringue has been replaced by crumble topping…and I mean, come on…who doesn’t love a crumble topping?

These bars, like the pie they were created from, can be found all over the place.  Actually, it’s seems kind of weird to say, but one place where the sour cream raisin bars are REALLY good is this auction house about 45 minutes from here.  I’m not sure how it is everywhere else in the country, but in Minnesota auctions mean a snack cart or a snack stand where sweet elderly ladies whip up bars that make you smile, and this is one they ALWAYS make.

Grandmas just understand good food, don’t they?

Even if you’re not from Minnesota and think these bars sound a little “out there”, give them a try.  I mean, what’s not to love?  1.  An easy recipe where the base and crumble are made form the same batter.  2.  A custard filling.  3.  CRUMBLE TOPPING.

Have I mentioned the whole crumble thing enough yet?  I feel like I need to emphasize it.  Because CRUMBLE TOPPING.  😉


Sour Cream Raisin Bars
  • For base and crumble topping:
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 2 cups unbleached all-purpose flour
  • 2 cups quick oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ⅛ tsp. salt
  • For filling:
  • 4 egg yolks, beaten
  • 2 cups sour cream
  • 1½ cups raisins
  • 1 cup sugar
  • 1 tbsp. cornstarch
  1. Preheat the oven to 350 degrees F. Spray a 9x13 pan with cooking spray and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar together until fluffy.
  3. Mix the flour, oats, baking powder, and salt together. Slowly add to the butter mixture and blend together. The mixture will be crumbly.
  4. Measure out roughly 2 cups of this crumble mixture and set it aside for your topping. Pat the remaining crumbs into the prepared pan.
  5. Bake for 15 minutes, then cool slightly.
  6. While this is baking make the filling by combining all the filling ingredients in a medium saucepan. Bring to a boil and cook for 5-8 minutes, stirring constantly, until thickened.
  7. Pour filling over cooled crust. Cover with reserved crumbled topping.
  8. Cook for an additional 15 minutes, then cool completely before serving.