By Hannah Hassler
Happy St. Patrick’s Day, everyone! Today, we have some special treats to share with you all, so that you may have a day filled with luck, something green, and maybe even a pot of gold
Café Escapes® Café Vanilla Mint Shake
1 Café Escapes® Café Vanilla K-Cup® brewed at 10 ounce setting, chill completely (I chilled mine overnight in the refrigerator, but 2-3 hours would likely do the trick).
½ Cup vanilla bean ice cream
1/8 Teaspoon peppermint extract
1 Drop of green food coloring
Optional add-on’s: crushed chocolate and peppermint, and whipped cream – and a fun straw!
After the Café Vanilla has chilled, pour into 14-16 ounce glass or jar. Add the scoop of ice cream and blend together. I used a fork, and it took me about 20 seconds of constant stirring to get the consistency I wanted, it was also difficult not to spill it over the edge, so if you wanted to use an emersion blender or a stand alone blender this is where it might be helpful. Add the peppermint extract and the food colors and continue blending until the color is throughout the glass. If desired, top with whipped cream and crushed chocolate. Sip, and enjoy!
Not to overindulge on a day like today, I couldn’t resist pairing this with an inspired recipe for baked donuts, that I decorated with an easy sugar glaze and a variety of toppings, including peppermint, chocolate sprinkles and sweetened coconut.
Nutmeg & Vanilla Baked Donuts
These donuts have a really wonderful cinnamon and nutmeg taste to them. They are not super sweet, I was thinking they would be great for breakfast maybe minus the frosting.
Baking spray with flour
2 Cups all-purpose flour
2 Teaspoons baking powder
1 Teaspoon cinnamon
½ Teaspoon nutmeg
½ Teaspoon salt
1 Large egg
1 Egg white
1 ¼ Cups heavy cream
2 Tablespoons melted butter
2 Teaspoons vanilla
½ Cup confectioner sugar
½ Teaspoon vanilla
3 Tablespoons heavy cream
1 Drop green food coloring
Optional add-on’s: crushed chocolate and peppermint, chocolate sprinkles, sweetened coconut flakes
Desired consistency is thick, but not dry. Liquid-y but not soupy. I had to play with the sugar & cream consistency a bit.
Once donuts are completely cooled lightly spoon frosting on top and cover to desired thickness (I like to pile mine on, and try to keep the frosting at a thickness that it won’t drip down the sides). Have a plate waiting with toppings and gently press frosting down onto sprinkles, coconut or chocolate peppermint.