Tag Archives: Butterscotch

Godiva Butterscotch Truffle Iced Coffee

Posted on August 21, 2011 | Leave a comment

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

Ingredients:

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

Whipped Cream

Extra Butterscotch Syrup for drizzle

Directions:

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.

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Butterscotch Hot Chocolate

Posted on December 11, 2010 | 1 Comment

A warm, tasty adult treat for the holiday season.  This recipe was given to me by a good friend, Jen, some years ago and it’s my favorite hot chocolate!  It’s the perfect combo of creamy, chocolaty and buttery!  The original calls to be topped with whipped cream but I felt like marshmallows when I made this batch – both are good!

BUTTERSCOTCH HOT CHOCOLATE

Ingredients:

5 Cups Half & Half

3/4 Cup of Chocolate Syrup

1/2 Cup of Butterscotch Schnapps

Whipped Cream or Marshmallows for topping (optional)

Carmel Sauce or Powdered Cocoa for garnish (optional)

Directions:

1.  Heat the Half & Half, Schnapps and Chocolate syrup until hot but not boiling, making sure you mix well.

2.  Pour into mugs and top how you desire.

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Iced Pumpkin Butterscotch Cookies

Posted on October 29, 2010 | 1 Comment

Fact:  I am a firm believer that homemade baked goods are the way to go.  However, I am also a believer that sometimes you just gotta take a short cut.  Last night was definitely a short cut kind of night.  I am a class mom for Foodie Jr.’s kindergarten class and was running around like a chicken with its head cut off prepping and packing for his big Halloween shindig at school today when I realized that I should probably make a little something for his teacher.  And while I was at it, I figured Mr. Foodie’s staff at work probably should not get neglected either.  So off to my pantry I went…

After much hunting and pecking, I decided to make some pumpkin cookies from a yellow cake mix I had in the pantry.  Ideas went swirling around in my head – Oats or no oats?  Chocolate chips?  White Chocolate Chips?  Butterscotch Chips?  Nuts or no nuts?  Frosting?  Icing?  Plain?   Decisions, decisions.  I actually have an iced pumpkin cookie recipe that I have used forever but seeing that it was almost 10 p.m., that recipe was not happening, hence the quick and easy shortcut.  Both Mr. Foodie and I were pleasantly surprised with the final product.  Foodie Jr.’s teacher loved them, well she ate the whole plate right in front of me so either she is really polite or she really did like them!

This recipe made just over 30 cookies.   It was easy to throw together and really just a no hassle dessert.  The best part is that you can probably just interchange a bunch of ingredients, keeping the general ratios the same, and come up with other simple cookies to do in a pinch.

ICED PUMPKIN BUTTERSCOTCH COOKIES

Ingredients for Cookies:

1 Box Yellow Cake Mix

1/2 Tsp Cinnamon

1/4 Tsp Ground Ginger

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1 15 oz. Can of Pumpkin (I really like the Organic from Trader Joe’s)

1/2 Cup Chopped Walnuts

1 Egg

2 Tsp Vegetable Oil

1/2 Cup Butterscotch Chips

Ingredients for Icing:

Powdered Sugar (I used a heaping cup and it was enough to ice all cookies)

Spiced Apple Cider

Directions:

1.  Pre-heat oven to 350 Degrees.  Line cookie sheet with parchment paper or Silpat.

2.  Combine cake mix with spices and walnuts in a large bowl.

3.  In a separate bowl, combine pumpkin, egg and oil.

4.  Add pumpkin mixture to dry ingredients and stir until well combined.

5.  Add butterscotch chips to batter and mix.

6.  Drop by teaspoonful onto cookie sheet and bake for 20 minutes.

7.  Allow to cool on wire rack.

8.  While cookies are cooling, place powdered sugar in a bowl and add spiced cider in small (tablespoonish) increments, stirring until you get a desired glaze consistency.  Ice the cooled cookies and let the icing set a bit before serving.

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