As you can tell, it’s been a while since my last blog post. Someone told me that there are three parts to a school year – the beginning, end and the month of May. This is so true. May was so busy with all the commitments I had for Foodie Jr.’s school coming to a head. June has flown by between the school year ending, Foodie Jr. turning seven and summer camps. I am on the go quite a bit so I have decided to try my hand at mobile blogging. Please hang in there while I work out the kinks!
This non-recipe is sort of two-fold. First, Mr. Foodie loves Dole Whips. These are the ice creamy treat you can get in Hawaii at the Dole plantation and at the Tikki room in Disneyland. Second, we die laughing every time we see the Family guy clip when Stewie keeps saying, “hwhip.”. You can see it here: http://www.youtube.com/watch?v=lich59xsjik&feature=youtube_gdata_player
This is more like a Dole hWhip float. So simple and I think Mr. Foodie has had one daily this summer. When the ice cream melts into the pineapple juice, it is delicious. To me, it almost tastes piña-colady. (Coladish? You know what I mean.). Just make one and enjoy.
DOLE WHIP FLOAT
-Favorite Vanilla Ice Cream
-Dole Pineapple Juice
1. Scoop 2-3 regular sized scoops Imogene vanilla ice cream into a tall glass.
2. Pour pineapple juice over the ice cream.
Note: play with the ratios to your liking.
I was lucky enough to be selected to try out Godiva’s coffee line via Foodbuzz’ Tastemaker Program. There are fewer things I like better than chocolate and iced coffee, so much so I probably have some sort of iced mocha daily. I was excited to take on this challenge issued by Godiva and create a new drink.
Great things come in red packages! Godiva sent me two different blends: chocolate truffle and hazelnut creme. It was hard to pick which one I wanted to use because were really decadent. Ultimately, I chose the chocolate truffle as I thought it paired well with butterscotch, one of Mr. Foodie’s absolute favorite flavors. He was definitely the inspiration for this recipe.
I steeped the 12 oz. package of ground coffee in about 6 quarts of water overnight and then drained it into another container through cheesecloth to get out the grounds. (This yielded quite a bit of concentrate that I can keep in the refrigerator and use to make iced coffee all the time!) I also made this drink two different ways – one with regular, non-fat milk and one with Vanilla Flavored Almond Milk. The latter was for my lactose intolerant husband. Both tasted pretty much the same, his was a tad bit sweeter due to the flavoring in the almond milk but there was absolutely no overpowering vanilla flavor at all. We really enjoyed this drink, Mr. Foodie drank his in about 15 seconds flat. I think I made a coffee lover out of him with this one!
Many thanks to Foodbuzz and Godiva for giving me this opportunity. If you haven’t already, I urge you to try the Godiva coffee line, you will not be disappointed!
GODIVA BUTTERSCOTCH TRUFFLE ICED COFFEE
3 TBS Butterscotch Syrup (I made my own with milk and butterscotch chips, but you can use any store-bought version.)
1/3 Cup Steeped Godiva Chocolate Truffle Coffee
1 Cup Milk (of your choice)
6-8 Ice Cubes
Extra Butterscotch Syrup for drizzle
1. Put 3 TBS of butterscotch syrup into the bottom of a tall glass and add steeped coffee. Stir until well mixed.
2. Add milk and stir until well mixed again.
3. Add ice cubes.
4. Topped with your desired amount of whip cream and extra butterscotch drizzle.