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Place basil in a heatproof mug or measuring cup. Brew Green Mountain Naturals® Lemonade K-Cup® pack on the 6-oz. setting into the measuring cup or mug, and let steep for 30 minutes. Strain into a separate bowl and mix in the cold water and strawberry puree. Pour the mixture into a shallow dish and freeze for at least five hours, or overnight until hard. Serve by scraping or shaving with an ice cream scoop into serving bowls.
Preheat oven to 350℉. Sift together dry ingredients and set aside. Combine mayonnaise, cold coffee, and vanilla in a mixing bowl. Add dry ingredients incrementally. Beat until smooth, scraping sides of bowl often. Grease and flour a 9×13 pan, or, add paper cups to a 12-count muffin pan. Pour mixture in and bake for 25 to 35 minutes. Do not over bake!
Cream butter until light and fluffy in a large bowl. Slowly add confectioner’s sugar one cup at a time and cream well until mixed completely. Mix in vanilla or almond extract, half & half, and salt. Add cocoa powder and mix until light and fluffy. Mix in rum. Frost cake immediately.
Cream butter in a mixer and mix in powdered sugar, vanilla, and coffee until desired consistency.
Brew 6 oz. of Green Mountain Coffee Hazelnut coffee in your Keurig brewer. Pour into small saucepan and add sugar. Stir frequently over medium heat until sugar dissolves. Pour into a ceramic mug and place in the refrigerator to cool completely. Pour the cooled mixture into ice pop molds, filling ⅓ of each mold. Freeze completely before adding the next layer. Once frozen, fill molds ⅔ of the way up with creamer and freeze. Finish with another layer of coffee once previous layer is completely frozen; place back in freezer.
Preheat oven to 350℉ and grease two standard-size loaf pans, or one 9×13 or 10×14 pan generously. Sprinkle in sesame seeds and shake pan(s) to distribute evenly. Beat butter or margarine and sugar together in a large bowl. Add eggs one at a time, beating well. Stir in vanilla, almond extract, and orange rind when mixture is fluffy. In a separate bowl, stir the dry ingredients together. Alternate adding dry ingredients and banana puree to the mixture, taking care to begin and end with the dry mixture. Do not over mix. Stir in chocolate chips if desired. Spread batter evenly into the pan(s) and bake for 40 to 50 minutes for loaf pans, or 35 minutes for oblong pan – or until a toothpick inserted into the center comes out clean. If using loaf pans, cool for 10 minutes in the pan, then rap the sharply and dislodge and remove the bread. Transfer to a rack and let cool for at least 1 hour before slicing.
Preheat oven to 350℉. Spray two doughnut pans with nonstick spray. Sift flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a small bowl. In a separate bowl, whisk egg, milk, melted butter, and vanilla together. Stir wet ingredients into the dry mixture until combined. Pour batter into baking pans until each is only a small amount more than three-quarters full. Bake for 17 minutes until a toothpick comes out clean. Allow to cool for at least five minutes and tap doughnuts out onto a sheet pan. After cooling, spoon frosting on to desired thickness. Gently press any toppings, such as sprinkles, coconut, or chocolate peppermint into frosting.
Brew 12 ounces of Double Black Diamond Extra Bold coffee and refrigerate. After coffee is completely cool, whisk together pudding mix, heavy cream, and 8 oz. (1 cup) cold coffee in a medium bowl; put the rest of the coffee (½ cup) aside. Whisk until pudding solidifies and refrigerate. Line 22 cookies on a nine-inch pie plate (alternating flavors if desired). Spoon cooled coffee over each cookie, being careful to save some for the next layer of cookies. Layer half of the pudding mixture onto the cookies. Add second layer of 22 cookies to the top of the pudding and spoon the rest of the coffee onto each one, then add the rest of the pudding to the top layer. Cover with plastic wrap and refrigerate for at least 20 minutes. Serve with whipped cream* and sprinkled milk, chocolate chips, and cocoa powder if desired.
*If using whipped topping, pie will last several days if covered and kept in the refrigerator. If using whipped cream, pie should be eaten in the same day.
Place rack in the center of the oven and preheat oven to 350℉. Butter and flour a 9×13-inch pan and set aside. In a medium bowl, sift flour, cocoa powder, and salt together. Slowly melt the chocolate in a glass bowl by microwaving in 20-second intervals. Over medium heat, melt the butter in a small frying pan until it starts to bubble slightly and turn brown – pour mixture into melted chocolate and whisk together. Add cold coffee and continue to whisk. Mix eggs, granulated sugar, and brown sugar in a standing mixer. Add the chocolate mixture and combine completely. Slowly add the flour mixture until combined completely, then slowly fold in chocolate chips. Pour into the baking dish and bake for 40 to 45 minutes or until edges are firm and center is set. Allow to cool before cutting.
Mix sweetened condensed milk and chocolate chips in a large microwave-safe bowl and microwave on high for two 30-second increments, stirring between increments. Add vanilla and brewed coffee. Add walnuts last and move into a 9×9-inch glass or metal pan lined with parchment paper. Refrigerate for three to five hours; remove from pan and cut into one-inch squares.