It is the most wonderful time of the year where I can listen to Christmas songs and get in the Christmas spirit and with that comes White Christmas from Crazy Cups. With your favorite holiday flavors a rich note of caramel, macadamia coconut, vanilla and bourbon. This medium roast coffee could very well be Santa’s secret stash what he may drink while eating your cookies so you may want to leave a cup of this out this Christmas Eve instead of the normal milk and cookies.
As you know Crazy Cups single serve cups contains 13 g of coffee in each cup so it makes a flavorful cup of coffee. They also compatible with Keurig brewers but not the Keurig 2.0. These are completely recyclable you just cool peel and recycle.
My Opinion: I really enjoyed this cup of coffee and today is a great day for it as it’s snowing and it’s in the 20s and it just feels like winter and Christmas outside. But as you know coffee is versatile and not only can be for drinking but also can be used in cooking.
To see more visit http://crazycups.com/crazy-cups-white-christmas
Chocolate Coffee Cut Out Cookies
Note: All cookies should be stored in closed containers to safeguard the moist, soft varieties from drying out, and the crisp ones against absorbing moisture from the air. Store soft and crisp cookies in separate containers. The crisp cookies should be cold before they are placed in the containers.
Yield: 3 to 4 dozen of cookies
Yield: 3 to 4 dozen of cookies
1/2 cup butter
1/2 cup molasses
2 cups sifted all-purpose flour
1/2 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp. unsweetened cocoa powder
1 Tbsp. instant coffee
1 tsp vanilla
1/4 cup milk
colored granulated sugar for decoration
Confectioner's sugar for serving
Melt the butter in a saucepan large enough for mixing cookies. Stir in molasses and sugar. Sift together flour, baking soda, cocoa powder, and instant coffee; add them to butter mixture along with milk and vanilla. Mix well. Chill dough 3 to 4 hours or until is stiff enough to handle.
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
Roll dough to 1/8 inch thickness on a lightly floured board. Shape as desired with assorted cookie cutters, dipped in flour. Transfer them to the prepared sheets, spacing them 1 1/2 inches apart. Gather the scraps, re-roll and cut out more cookies. Sprinkle the cookies with the colored sugar.
Bake the cookies until the edges are crisp, 8 to 10 minutes. Transfer the baking sheets to wire racks and let the cookies cool briefly on the sheets, then transfer the cookies to the racks and let cool completely. Frost tops with Confectioner's sugar.
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