Pretty Close Mocha Frappachinos

Okay....did I find something you coffee frappachino lovers are going to enjoy. For those times when you can't make it to your favorite coffee house....or you're up late at night and need something to keep you going.....or your hair is in a tangled mess from a bad night's sleep and you're too embarrassed to be seen in public...or because you missed out at the big sale at Macy's....try this recipe for a good substitute.

Pretty-Close Mocha Frappachinos

For the coffee ice:

2 cups leftover coffee
3 tablespoons sugar

Combine coffee and sugar and freeze in an ice cube tray. (I don't have ice cube trays so I used my granddaughters Popsicle mold.)


For the chocolate syrup:

2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped (I've used chocolate chips...worked fine. I also used a milk chocolate candy bar...also worked great.)
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract


For the frappes:
1 cup milk
Whipped cream, for topping

Directions:

Make the coffee ice:
Stir the sugar into the coffee until dissolved. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours or overnight.

Make the chocolate syrup:
Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot tap water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool. (I put the pan in my kitchen sink sitting in cold water and ice.)

Make the frappes:
Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

For an extra special treat....I drizzled the inside of my glass with some of the chocolate syrup along with some caramel syrup. Yum!

The beginnings of something wonderful....

 

Chop, chop.....

 

....stir, stir....

 

....more stirring....

 

...blend, blend....

 

...drink, drink.

Donna's Cure-All Chicken Soup

We're big fans of soup around here...any time of the year. I've been sitting on this recipe for quite a while and I'm finally getting around to sharing it. It was given to me by a friend who lives in North Carolina....we play Words With Friends all the time and she routinely blows me out of the water. This is really good and something I think little ones would especially enjoy. Thick and rich. You can add rice, like I did...or you can add noodles if that's more up your alley. I love noodles but rice is what I had on hand so I used that. Regardless....this is a very good soup. If you prefer to serve soup during the colder months, just tuck this little gem away for future use. You won't regret it!

Donna's Cure-All Chicken Soup


2 split breasts with skin on
6-8 cups of water
2-3 celery tops with leaves
20 whole peppercorns
1/2 onion not chopped
1 1/2 kosher salt
1 bay leaf

Combine everything in a large stock pot and simmer for an hour and a half. 

Clarify the broth through a colander into another pot.

Discard the celery, onion, bay leaf and peppercorns. 

De-bone and shred the chicken.  Add to broth in the pot.

Add:

3 thinly sliced carrots
2 stalks celery cut in half and sliced
5 oz. frozen french style green beans
1/4 cup diced onions
2-3 cups water
1 tablespoon broth enhancer (Better than Bullion)

Simmer for 30 minutes or so. 

Add 1/2- 3/4 cup of rice or dried noodles

Simmer low for 30 minutes. 

Lastly thicken with 1/4 cup flour and 2 tablespoons of corn starch mixed  with about 1/2 cup milk and 1/4 cup cream.

Salt and pepper again to taste. 

Simmer for another 15 minutes. 

Okay...let's do this.

In a stock pot, boil the chicken, 

bay leaf, peppercorns, celery tops 

and the half an onion. (I had a neck 

bone and a back I threw in for good measure.)

Cook...then strain the mixture 

into another pot, reserving liquid. 

Discard everything but the chicken.

De-bone and shred the chicken then 

add the diced veggies, water and broth enhancer.

Allow to cook for 30 minutes then 

add the rice or noodles and allow 

to cook another 30 minutes.

Mix the flour, cornstarch, milk and cream.

Add to the pot and allow to thicken.

Yum!