I customized my coffee using Folgers®, as part of a sponsored post for Socialstars #MyIcedCafe
Spring has definitely sprung around here. We’re having 70 and 80 degree days, the orchards are all blooming and the local strawberry stands are officially open. Spring is a time we really have to savor here in the desert because it’s the only time of year that the plants and trees are green and pretty. Spring is fleeting here, and once it’s gone we have nearly 6 months of long, hot, dry summer, dead grass and barren trees.
So let’s celebrate spring! One major change that happens in my life this time of year is the switch over from hot coffee to iced. Iced coffee is definitely one of my favorite things about spring and summer.
Folgers® recently sent me some of their new Iced Café to try out. It’s a really convenient way to customize your iced coffee!
All you have to do is add a couple squirts to a glass of milk, and serve over ice (if you like). The Iced Cafés are basically just super concentrated sweetened coffee. I was really impressed by the simple ingredient list. They come in several flavors including Original Latte (if you aren’t into flavored coffee), as well as Hazelnut Latte (my favorite), Vanilla Latte and Caramel Macchiato. It’s a great option when you don’t have time to brew and cool a pot for your iced coffee. They are so quick and convenient. Plus, they come in small, portable bottles so you can take them along and make your iced coffee wherever you can grab a glass of milk.
As soon as you mix your coffee up, the aroma hits you. It smells so good. And tastes just as yummy as those $6 drinks from the coffee shop. Just easier, cheaper and more convenient!
Nothing goes better with coffee than a sweet treat, so I decided to make something yummy to go along with my iced coffee. In keeping with the spring theme, I went with these Carrot Cake Whoopie Pies, which I found (as cookies) on Cooking Classy.
Carrot cake is such a fun spring flavor. I bet the Easter bunny would love if you left him some of these.
- 1¼ cups all-purpose flour
- ½ cup quick oats
- ¾ tsp baking soda
- 1¼ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ¼ tsp salt
- ½ cup butter, softened
- ½ cup sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups finely grated carrots
- ¾ cup chopped walnuts
- FOR THE FILLING:
- 4 oz cream cheese, softened
- 6 tbsp butter, softened
- Pinch salt
- ½ tsp vanilla extract
- 1½ cups powdered sugar
- In a bowl, combine flour, oats, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
- Using an electric or stand mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla extract and continue beating until fluffy.
- Add half the dry ingredients to the wet and mix on low until mostly combined. Repeat with remaining dry ingredients. Increase speed to medium and beat until combined.
- Fold in carrots and walnuts. Chill dough for 1 hour.
- Preheat oven to 350 degrees.
- Drop 2-tbsp balls of dough onto a parchment or silpat-lined baking sheet, about 2 inches apart.
- Bake 12-13 minutes, until centers are set. Cool on the pan for a few minutes, then transfer to a wire rack.
- Meanwhile, to make the filling, beat together cream cheese, butter, salt and vanilla until light and fluffy. Add the powdered sugar and beat until fluffy. Transfer the filling to a pastry bag (or Ziplock bag with the corner cut off).
- Once the carrot cake has cooled, pipe frosting onto one, then sandwich a second on top.
- Serve immediately or store in an airtight container in the refrigerator.