mocha cheesecake

I could have titled this post: "the only cheesecake I ever make", because that is the truth.  

I've tried several other recipes for cheesecakes, but this one is my all-time favorite.  Since cheesecake is a relatively expensive dessert that I tend to only make once in a while (for special occasions!), I really don't like experimenting too much.  I just love this recipe too much!

Also, for those of you who aren't really coffee fans...fear not!  I'm totally not a coffee drinker (at all), and I can't get enough of this cake.  If you're still not sure, you can always leave out the instant coffee for an excellent chocolate cheesecake!

Mocha Cheesecake

from: Jean Pare - Company's Coming: Chocolate Everything

Ingredients:

1/3 cup margarine, melted
1 1/3 cups graham cracker crumbs
1/3 cup sugar
3 tbsp cocoa powder

tasty tuesday: salted caramel pretzel mocha cake (aka: an incredibly late birthday post)

I've moved over to a new blog!  Head over to The Farmers Daughter for the full post and recipe!

p.s. ♥ kelsey

moustache cake for movember

Hello friends and Happy Movember!

Since November is drawing to a close, hopefully you've seen some magnificent moustaches (although I won't lie, I've definitely seen my fair share of sketchy ones).  Jordyn and I made a cake to celebrate, and were pretty stoked about finally using our giant moustache mold!

Why yes, that is a moustache comb in the photo above.  Doesn't everyone have one?

Mocha Cake

from: the Food Network

Ingredients:
1 1/2 cups flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
2 eggs
1 1/2 tsp vanilla
1/3 cup of strongly brewed coffee or espresso
3/4 cup vegetable oil
3/4 cup hot water

Directions:
1) In a large bowl, sift together dry ingredients.
2) Add in eggs, vanilla, coffee and oil, and mix until batter is smooth.
3) Slowly add in hot water, until well mixed.
4) Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean.
*If you're using a mold like ours, be sure to keep checking on it.  We noticed the ends of the moustache cooked quite a bit faster than the middle.  So make sure to be checking if the fattest part of the cake is done!

We chose a chocolate butter cream to top our moustache, but you could definitely do a regular butter cream and make it any colour you desire!

Jordyn used a butter knife to spread the icing, and then made small grooves in it for a bit of texture.  We think that shaved chocolate would also be a neat idea!

Happy Movember!

p.s. ♥ kelsey & jordyn

tasty tuesday: mocha coconut frappuccinos

You know it is summer when Starbucks breaks out the mocha coconut frappucinos!!!

Wait, what?  Starbucks isn't offering them anymore?

Well we will have to do something about that.

This recipe is not exactly like Starbucks', with real coconut milk and melted dark chocolate, it is more like Starbucks' older, cooler brother.  And did I mention the homemade coconut whipped whipped cream?  

Mocha Coconut Frappuccino

Mocha Coconut Frappuccino (3-4 servings)
14 coffee ice cubes (just frozen coffee)
1 can coconut milk (We used Trader Joe's light coconut milk)
1 shot espresso
75 grams of melted dark chocolate (about 1/3 of a cup of chocolate chips)
1/4 cup of chocolate sauce (We used regular ice cream topping type sauce)

Throw all of this in a blender and mix until all the ice is blended! You can add extra ice/milk/coffee/chocolate! This is one of those recipes that you can easily adjust to your own taste. They do not taste exactly like Starbucks' version. You can definitely taste the real coconut and chocolate, and it is extremely rich! We garnished ours with toasted coconut, extra chocolate sauce, and coconut whipped cream of course!


Coconut Whipped Cream
1 can coconut cream (chilled overnight)
1 Tbsp icing sugar
1 tsp vanilla

Chill your can of coconut cream overnight. When you are ready, carefully flip the can over. The coconut solids will stay at the bottom of the can, while the coconut "water" will be at the top. Pour out the liquids, (you can save this and use it for a smoothie the next day! I did and it was delicious) and scoop the solids into a bowl. Use your beaters to whip the coconut solids into whipped coconut cream! It won't be quite as fluffy as regular whipped cream, and if you let it sit out too long it will get a bit droopy. Add the icing sugar and vanilla and beat again.


*Just a warning: this is not coconut flavoured whipped cream, which we were kind of expecting. The first bite is a bit surprising, but the flavour definitely grows on you! 

{If you want a more detailed tutorial click here to visit oh she glows! It has pictures and everything!}

This treat will make the perfect addition to the warm summer nights we are looking forward to!  

p.s.  ♥ jordyn (& kelsey)