Every year, K’s cousins do a Secret Santa exchange for Christmas. Some years there are themes. This past Christmas, the theme was homemade gifts. I slightly cheated by buying a few gifts for my person as well, but that was partially because she made a list. So, I got her a book she wanted, along with mugs that coordinated with the book. But I also picked the mugs since I decided to make her coffee soap.
These definitely give you a coffee flavor, but not only that, they were great blondies. I made these for my dad without the coffee and used extra vanilla instead. He said they were some of the best blondies he has had, so clearly the coffee part isn’t the only good part of the recipe.
So, I finally got around to making no-churn ice cream. I haven’t had much time for making dessert recently, but we also haven’t needed much since we’re still getting through cake, toffee, cookies, and other treats. We really haven’t needed ice cream since we have had an endless cycle of: the grocery store gives me a coupon for ice cream, I use the coupon…they give me another coupon, we get more ice cream….blah blah blah. Buuuut, it was near the end of summer and we were already getting some dark, rainy days. I wanted to get my last summer feelings by making this. And yes, I am sharing this a couple weeks later, so maybe you’re not in the mood. But maybe you are? Maybe you miss summer? Or maybe you’re excited that you don’t need to touch a frozen ice cream churner bowl to make ice cream? That was exciting for me. I also liked that it is no-cook, so I could make it while the Fudgelet played, and it didn’t require constant monitoring.
After K commented on how many cookies I had been making recently (and he had a point), I decided to branch out. And not just make brownies (although I did that later), but make something special. Cake, it was! I didn’t want to make just any cake I’d made before, but rather wanted to try something new. Because I was making it for K, I wanted to do coffee frosting. My pictures might look a bit different for the frosting than when you do it. The recipe called for just dumping the instant coffee into the frosting, which is different than I’d done before. I tried it, and it was not a good idea. So, I’m including directions to match what I’ve done before.
I know, I am all about the make-ahead recipes this week! First beef stew, and now this. Well, again, it works well for a girl who can’t handle much cooking or baking for long stretches of time. This is a “dump in one bowl” recipe (mostly) and I have never EVER had such easy cupcakes to spoon out. I mean, seriously, who doesn’t make a mess pouring cupcake batter into muffin cups? So hard for me. Each time I try to come up with a better plan, and it never works. Well, this batter was so easy to portion out. I will probably keep the recipe just for that reason.
And for how wonderfully domed the cupcakes came out. Each one was perfect! It made me feel like a master, which is just awesome.
Although I did not make these for our anniversary yesterday, I am posting them today in honor of it. Two years of marriage! I am definitely happy about that, and happy to be with him. You can make these for your special someone, or just eat them. They are really light and flaky, making them easy to nibble on. This recipe does not make a large batch, but you can easily double or triple it for a larger crowd.
You might wonder what is up with all of these cakes lately. I made a chocolate cake the other week, then a strawberry cake this week, and now another cake. Well, I guess my birthday month puts me in a cake mood. I am hitting a milestone this weekend (can you guess which one?) and it feels like just any other day/year. No biggie for me. Last year I celebrated on here with some chocolate chip cookies.