1 Green Mountain Naturals® Lemonade K-Cup® pack
1/3 cup packed fresh basil, roughly torn
3/4 cup strawberry puree
1/2 cup cold water
Place basil in a heat-proof mug or measuring cup.
Brew Green Mountain Naturals® Lemonade K-Cup® pack on the 6oz. setting over the basil into
the measuring cup, and let steep for 30 minutes.
Strain warm lemonade into a separate bowl and mix with cold water and strawberry puree.
Pour into shallow dish and freeze five hours or overnight (until hard).
When ready to serve, scrape/shave with an ice cream scoop and dish into serving bowls. Enjoy!
2 cups all purpose flour (for cupcakes, add 2 extra tablespoons of flour)
1 cup sugar
6 tablespoons cocoa powder – use a good quality like Scharffen Berger (for cupcakes, add 1 more scant tablespoon of cocoa powder)
1/4 teaspoon salt
2 teaspoons baking soda
1 cup mayonnaise – no substitutes
1 cup cold coffee – I used Green Mountain Coffee’s Nantucket Blend
1 teaspoon vanilla
Sift together dry ingredients – set aside.
In mixing bowl combine mayonnaise, cold coffee and vanilla – add sifted dry ingredients, incrementally. Beat until smooth – scraping sides of bowl often. Pour into greased and floured 9 x 13 pan or 12 count muffin pan with paper cups. Bake in preheated oven 350 degrees. 25 to 35 minutes. Do not over bake.
Chocolate Rum Butter Cream Frosting
3 sticks unsalted butter
pinch of salt
1 tbsp vanilla or almond extract
2 lbs confectioner's (powdered) sugar
4 tbsps half & half
1 c. cocoa powder
2 tbsp dark or white rum
In a large mixing bowl, cream butter until light and fluffy. Slowly add confectioner's sugar, one cup at a time, creaming well each time until completely incorporated. Add extract, salt, half and half and mix well. Add cocoa powder and mix again until light and fluffy. Then add rum and mix again. Frost cake immediately.ne mayonnaise, cold coffee and vanilla – add sifted dry ingredients, incrementally. Beat until smooth – scraping sides of bowl often. Pour into greased and floured 9 x 13 pan or 12 count muffin pan with paper cups. Bake in preheated oven 350 degrees. 25 to 35 minutes. Do not over bake.
2 cups powdered sugar
2 Tablespoons unsalted butter
2 Tablespoons of your favorite Keurig Brewed® coffee, brewed at 4 oz. and cooled
½ Tablespoon vanilla extract
DIRECTIONS Cream butter in mixer Mix in powdered sugar, vanilla, and coffee until reaches desired consistency.
6 oz Green Mountain Coffee® Hazelnut coffee
3 tablespoons granulated sugar
6 oz Vanilla Creamer
Brew one 6 oz cup of Green Mountain Coffee® Hazelnut coffee in your Keurig® brewer. Pour the cup into a small saucepan and add sugar.
Stir the coffee-sugar mixture frequently over medium heat until the sugar has dissolved completely. Pour the coffee back into a ceramic mug and place it in the refrigerator. Allow the coffee to cool completely before you make the ice pops. When the coffee is cool, use a measuring cup or funnel to pour coffee into each pop mold about 1/3 of the way up.
Place in the freezer and allow to freeze completely before starting the next layer.
When the first layer is frozen, repeat this step with Coffee-Mate Natural Bliss creamer, pouring it on top of the first layer, another 1/3 of the way up the pop mold. Place back in the freezer and allow to freeze completely.
Once the second layer is frozen, finish with another coffee layer.
Makes 4 ice pops
The ice cream
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 egg yolks
2/3 cup sugar
Dash of salt
1 cup Green Mountain Coffee Dark Magic Extra Bold Coffee Keurig K-Cup Coffee (or more to taste)
The chocolate sauce
2 squares unsweetened baker's chocolate squares
1 tablespoon unsalted butter
1/3 cup whole milk
1 cup sugar
Dash of salt
Heat milk and heavy cream in a sauce pot over medium heat until just scalded. While the milk and cream is heating, beat the egg yolks, sugar, and salt in the bowl of a stand mixer or you may use a hand mixer. Slowly add the milk mixture until well combined.
Pour the milk mixture back into the sauce pot. Cook over medium-low heat until it thickens and coats the back of the spoon, about 12 - 15 minutes (stirring occasionally at first, then constantly towards the end, watching carefully to make sure the eggs don't scramble).
Remove the ice cream mixture from the heat and stir in the coffee. Allow to cool to room temperature, then freeze according to your ice cream maker's instructions.
For the chocolate sauce, melt chocolate and butter in a small saucepan over low to medium-low heat. Add milk and sugar and cook, stirring frequently, until completely melted.