While everyone is going crazy over pumpkin spice everything, I am over here just waiting for the peppermint mocha. The first sighting of it in the stores gets me all giddy with excitement.
I almost started to do a dance when I broke around the corner in and saw the International Delight® Peppermint Mocha Coffee Creamer just sitting there waiting for me! Thankfully, there wasn't anyone in my way to knock over to get to it. It was located in the dairy section in our local store and in a special display so I was sure not to miss it.
Every Christmas season my two sisters and our mom get together and go Christmas shopping together. It can be quite crazy with all of us wanting to go in different directions but we always find a way to make it work. Since we are all older and have our own children it is harder to get together with just us girls. That is what makes this shopping trip even more special. A must to make it through our marathon shopping trip is to stop and grab a cup of peppermint mocha. It is just something about hanging out together over that cup of coffee that made the day even more special.
As I was drinking my morning coffee I started thinking about what else could I make using this flavor and I had a light bulb moment - Peppermint Mocha Cheesecake Dip!
Peppermint Mocha Cheesecake Dip comes together pretty quickly. Making this a great dip to serve to company that just happened to stop by. Besides, is there anything better than sharing a cup of coffee (and this dip!) with your friends and family?
I am a cream and sugar kind of gal. I would love to know, how do you enjoy your morning coffee?
The party dip for the holiday season and it is so good, it's INSANE!
prep time: 5 minscook time: total time: 5 mins
ingredients
8 oz cream
cheese, softened
5
Tablespoons International Delight® Peppermint Mocha Coffee Creamer
7 oz
Marshmallow Creme
8 oz
container of whipped topping, thawed
1/2 cup mini
chocolate chips
Chocolate
graham crackers or pretzels for dipping
instructions
Mix cream
cheese, creamer, and marshmallow creme with a mixer until combined. Fold in
whipped topping and add mini chocolate chips. Serve with chocolate graham
crackers or pretzels.
I am partnering with Kauffman's Fruit Farm as a blog ambassador. I have received these Kauffman's Fruit Farm products for free; however, all opinions remain my own.
It is a cold and blustery day here in our neck of the woods. As I am typing this, it is 32 degrees outside, brrr!! So when I am cold, I start to think about food and drinks to warm me up. This time of year I keep apple cider in the house to use for recipes and to drink on cold days.
These mulling spices from Kauffman's Fruit Farm and Market kick up that apple cider to an entirely new level. These are packaged just like a tea bag. No need to make your own sachet of spices to drop into the cider with these. Plus, you can use these 2 -3 times before they lose their flavor.
One of my favorite things to make to impress my guests is a no bake cheesecake. I like to put these in small jelly jars or pretty glasses to make them even more special. It just makes it a lot more fun to serve and to eat. This recipe uses instant cheesecake pudding, crushed graham crackers, whipped topping, apple pie filling, and reduced spiced apple cider. Within no time at all you have a wonderful dessert that your guest will think you took a long time to make.
First you will want to take 2 cups of apple cider and heat it up in a pan. Place 2 mulling spice bags in and let it simmer. After about 5 minutes of a good simmer, remove the spice bags and continue to reduce the apple cider. It will not take long to reduce to almost a caramel consistency. Keep you eye on it because it can go too far really fast. This wonderfully reduced apple cider will be combined into the instant pudding and also drizzled on top.
Place an assembly line of all your ingredients and this will come together in a snap. Once they are all assembled, drizzle a little of the apple cider reduction over the top.
Crush the graham crackers in a ziploc bag with a rolling pin. Place in a bowl and set aside. Place 2 cups of apple cider in a saucepan with 2 bags of mulling spices, remove the bags after 5 minutes and continue to reduce the apple cider to almost caramel consistency. Prepare the instant cheesecake pudding with milk and half of the reduced apple cider until combined with a mixer. Assemble the cheesecakes- Place the crushed graham crackers on the bottom, next cheesecake pudding, whipped topping, then top with a couple slices of apple pie filling. Drizzle the apple cider reduction over the top. Chill until ready to serve.
Today I am sharing this recipe for Lemon Blueberry Cheesecake Bars over at Love, Pasta, and A Tool Belt. I shared a little bit about what is going on in my life right now. Want to see the recipe??
Head on over to visit Love, Pasta, and A Tool Belt and check it out. How can you go wrong with lemon and blueberry?
Thanks Emily for letting me share with your readers.
Melissa
A coworker brought this to work one day to share with me. I instantly fell in love with this and I knew I needed the recipe. She shared it with me and now I am sharing with you. What is not to love in the salad? Tastes like a cheesecake with little bits of strawberries and bananas without all the work or calories.
Strawberry
Cheesecake Salad
12 oz.
whipped topping
1 small
package of cheesecake pudding (powder)
3 (6 oz)
strawberry yogurts
1 lb fresh
strawberries, sliced
3 bananas,
sliced (add just before serving or they brown)
miniature
marshmallows (add just before serving)
Thaw whipped
topping and in a large salad bowl stir together whipped topping, yogurts, and
pudding powder. Let this set up in the fridge for at least an hour before
serving. Wash and slice strawberries. You can add strawberries to salad or wait
to add them with sliced bananas and marshmallows just before serving. Keep
refrigerated.