Today I’m linking up with Mel over at The Larson Lingo…
Sharing a couple cupcake ideas. She makes a chocolate chip cookie dough cupcake that looks amazing….it’s on my list!
Who can say NO to a cupcake?
Mocha Cupcakes with Espresso Frosting
From scratch Apple Cupcakes with Caramel Buttercream
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Jump on over to The Larson Lingo for oodles of cupcake creations.
And be sure to wish Mel a {happy birthday month}!
How can it be May already?
This Monday called for all the caffeine possible!
It was Espresso Rubbed Flank Steak and Asian Green Beans for dinner this evening…
Notice the absence of carbs on the plate…
I’m trying REALLY hard.
Turning over a new leaf.
Next time I will for sure make the green chile pesto to go along with the flank steak. I must say I loved the espresso rub ~ not over-powering in the least bit ~ very subtle coffee flavor and an unexpected kick from the chili powder.
The green beans are a WW recipe from a million years ago…
1.5 pounds green beans, trimmed
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon granulated sugar
6 cloves garlic, minced
1. In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.
2. While beans are cooking, in small bowl combine soy sauce, oil and sugar; set aside.
3. Drain beans; set aside.
4. Spray wok or 10″ skillet with nonstick cooking spray, place over med-high heat. Add garlic, cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
5. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.
Makes 6 servings.
1 point per serving.
68 calories, 2.4g fat, 4g fiber
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Just a friendly reminder to Tiffany, the winner of the Havaianas…
please, please send me your address by tomorrow evening or I will have to find a new home for the silver flops.
Thanks a million!
Have a great week!
Happy June 1st!
In just 9 days Elliott will “graduate” from preschool.
Onto bigger and better things…
Kindergarten.
What a special day that will be.
Carrying her new fancy polka dot lunch bag probably containing a little first-day-of-school surprise from Mama.
Dressed in some new school duds.
And new shoes on her little size 11 tootsies.
{Tear.}
They had cap and gown pics taken at school:
The first of many graduations to come in her life…
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I’ve been blogging for exactly 7 months today.
What I love about blogging is that I have “met” some other Blogger Mamas who are super duper creative, fabulous in the kitchen and party planning fanatics ~ one of them being Erin over at Bringing Up Burns!
I am excited and honored to have contributed a recipe for Espresso Cupcakes on her foodie blog, Haute Plates today!
Please click over and check out her oodles of tried and true eats! There is everything from A-V (appetizers to vegan!). I have tried a few of her recipes and can’t wait to sample a few more. They’re absolutely delish. I love that, in Blog Land, you never have to worry about eating the same thing twice if you don’t want to. There are tons of easy, family oriented ideas for cooking, baking, crafts, gift ideas, home decor, etc. out there so when you have a minute check out some of my favorites on the right side bar. They will suck you in and you will be forever inspired!
Thanks again, Erin! Hoping to meet you IRL real soon!
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I’ll take my caffeine any way I can get it!
I made these Mocha Cupcakes with Espresso Frosting and they’re good…and easy, too!
Take one box Dark Chocolate cake mix (I like Duncan Hines) and prepare according to package directions, but substitute water with strong coffee. Bake into cupcakes or sheet cake and frost with espresso frosting!
I made my espresso frosting with instant espresso ~ about a Tbsp mixed with just a tad bit of boiling water. Let sit for a few minutes and then mix with a container of vanilla store-bought frosting and spread or pipe onto cupcakes or cake. Wish I would’ve had some chocolate covered coffee beans to top them with!
Enjoy!
I’m like a big candy cane during this time of year. If it’s labeled “peppermint”, I’m in. Sign me up. All over it.
I’ve been loving my cheap Suave Peppermint Bliss shower gel, Coffeemate Peppermint Mocha creamer and Yankee Cranberry Peppermint candle.
This morning, after all my errands were run, I treated myself to my first CBTL Peppermint Ice Blended of the season. I didn’t think about the caloric intake, I just delighted in every sip that came up the trademark purple straw! Ahhh, pure joy!
This afternoon I made espresso brownies for Jay’s work potluck tomorrow.
No, there’s no mint involved, but these are beyond good. That’s all I will say. You should really see for yourself!
Here are the ingredients:
Here is the final yumminess:
Here is the recipe:
Espresso Brownies
Perhaps next week I will try these:
Peppermint Brownies
…with crushed candy canes on top, of course!