Tag Archives: coffee

Almond Joy Iced Coffee #BrunchWeek

Almond Joy Iced CoffeeThis post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It is Day #4 here on H.A.G. and I need some caffeine! Brunch always needs a signature drink, and this iced-coffee is sure to please on a hot day!

Almond Joy Iced Coffee


1 1/2 cups cold coffee
1 tsp. almond extract (I used and love extracts from Neilsen-Massey extracts)
1 drizzle homemade chocolate syrup (or store bought)
coconut-milk creamer


In a large glass, drizzle in the chocolate over the sides and bottom
Add your ice 1/2 way full
Add the cold coffee
Add the almond extract
Top with coconut creamer
Stir and enjoy!

*You can also blend this together in a blender to make a ridiculously good Almond Joy Coffee Frappe. ummm. Yes, please!

Almond Joy Iced Coffee

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the goodies in the #BrunchWeek Giveaway!

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Easy 1-Minute Iced Mocha: National Coffee Day!

Hi there my friends! (do I sound jumpy?) It is National Coffee Day today, which is weird, because it’s like a birthday for a drink that you love every single morning, but you need to recognize once a year, so that you can have more of it…in Iced Mocha form?! Okay. Well…Recognize!

One-minute easy DIY iced-mocha

Yup. You know I love my coffee and coffee flavored anything, so here is the drink that my lucky husband gets to enjoy on the daily: for a mid-day pick me up or as a pre-soccer-practice-watching necessity! Best part? It takes one minute. You’re welcome.

1-minute Iced Mocha

Yield: 2 servings

So easy and delicious, you won't ever want to spend the $$$ on a coffee-shop iced mocha again!


  • 1 cup of cold coffee
  • 1 cup of milk (your choice)
  • 2 Tbsp of chocolate syrup
  • Ice


  1. Fill your glass 3/4 full with ice.
  2. Add the coffee.
  3. Add the milk.
  4. Add the chocolate.
  5. Stir and serve!
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Isn’t that easy?! Just add coffee, add milk, add the chocolate, stir and go!

iced mocha

Enjoy your coffee today!

iced mocha

Polish Black Cake with Whipped Mocha Frosting #SundaySupper

polish black cakeMy mom gave me this recipe. I just thought I should put that right out there. That way, you will know how truly good this is. My mom is a GREAT cook. She is also a fussy cook. Always follows a recipe to the letter. Always buys the best ingredients. Stretches herself and makes complicated, hard to make, interesting dishes.

So when she happens upon a great recipe and tells me, “You have to make this recipe, it is SO easy.” Seriously. You told me Beef Bourguignon was easy. By the way…It isn’t. I can’t even spell it.

But in this case…In this cake-case, she wasn’t lying. This recipe IS so easy. For what you get at the end, it seems like it should be really involved. I got, “mmmmmmms” and “ooooooooooos” and “Mom this frosting is SO good.” Well, then. I guess this one’s a keeper.

Actually my mom gave me the cake recipe, but the recipe for the frosting is mine. So is the adding coffee to this cake instead of hot water like it originally called for. Coffee anything is my #1 favorite thing usually, and especially when it’s paired up with my 2nd favorite thing, chocolate. So I had to take it there: to Mocha. YUM.

A homemade cake from scratch is like pure LOVE. It takes just a little longer than opening a boxed version to whip this lovely up. Seriously. You must make this. And the frosting. Well, you don’t have to make it. The cake is super tender and chocolately without the frosting already. Just dust with some powdered sugar and call it dessert. IF you are feeling fancy, serve it like my mom does, with homemade hot fudge drizzled over and a scoop of vanilla ice-cream. But for me, cake needs  a topping, or it’s just breakfast: AKA a muffin. So I add the frosting every time.

Here is the play by play:

Butter and sugar a cake pan:

polish black cake

See that? that is a nicely buttered and sugared cake pan!

I make the frosting right away so it has time to cool. Just heat some milk then pour it over the chocolate chips and add in some coffee crystals. To those of you that are fancy…Go buy some instant coffee. Some of us, coffee-desperadoes, always have coffee on hand for emergencies. We NEVER want to run out. Anyhoo…Once the chocolate gets melty, stir it up until it’s nice and smooth, and then cool until firm. Then whip until creamy. Done.

whipped mocha frosting

whipped mocha frosting

While you wait for the frosting to firm up, you make the cake:

Mix the dry:dry ingreddients for polish black cake

With the wet:polish black cake

And mix:polish black cake

Pour it into your buttered pan, and bake for about 1/2 an hour. Cool and then frost… and enjoy!

polish black cake

It happens that fast.

Here’s the recipe:

Polish Black Cake with Whipped Mocha Frosting #SundaySupper

For an easy to make scratch cake, this Polish Black Cake is delicious all on it's own. But to make it truly special, I add my Whipped Mocha Frosting. Over the top YUM!


  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 2/3 cup canola oil
  • 2 tsp. vanilla
  • 2 beaten eggs
  • 2 cups hot coffee, or (2 heaping tsp.decaf crystals dissolved in hot water)
  • For the Whipped Mocha Frosting
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • 2 Tbsp. coffee crystals (I used decaf)


    To make the cake:
  1. Preheat the oven to 350*
  2. Butter and sugar a 9X13 metal pan.
  3. In a large bowl mix all the dry ingredients: flour, sugar, cocoa, baking soda, and salt. Whisk together to combine completely. Set aside.
  4. In a separate bowl mix the wet: oil, vanilla, eggs, coffee. Whisk until combined.
  5. Add the wet to the dry ingredients and stir until combined.
  6. Add this to the buttered pan.
  7. Bake for 25-35 minutes until a toothpick inserted into the center, comes out clean.
  8. Remove to a rack to cool.
  9. To make the frosting:
  10. Measure out 1 cup (8oz) of chocolate chips. Put them in a heat-safe bowl.
  11. Heat the heavy cream on the stove until boiling. Turn off the heat and stir in the 2 Tbsp. granulated coffee powder. Pour this over the chips. Let sit a minute to soften them up. Stir until the melted chips and cream is smooth.*(see note)
  12. Let the mixture sit in the bowl, covered at room temperature for 4 hours or you can keep it in the refrigerator until it’s firm. Once it’s firm, you can beat it for 2 minutes with a hand-mixer or in a stand mixer, until fluffy, and then spread this on your cake once it's cooled. YUM.


*For the frosting, you can just pour the melted chocolate and cream mixture over the cake at this point. It firms up to make a delicious glaze. I use it this way for frosting on brownies.Or you can let it firm up and then whip as the recipe suggests.

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polish black cake

I am clearly obsessed. I love mocha and I love coffee. And I am not alone!The Sunday Supper Bloggers are honoring the great Java beverage, by offering up some awesome recipes that contain coffee in them (and not all are chocolate!) that I think you will love. Big thanks to Wendy Hammond from Wholistic Woman blog for hosting this week.  Check them out:






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