Lately, I find myself writing happy, positive posts. But to read these happy, sunshiny, life is full of puppy dogs and glitter-type posts might cause one to sheesh me away. Easy for her to say, right?
In the spirit of taking my own advice, or rather Marilyn vos Savant’s advice, that giving up is what makes defeat permanent, allow me to share exactly how I posted the Tiramisu Bread Pudding on Tuesday.
At about 8:30 p.m., my index finger hovered over the publish button as I finished proofreading. At about 8:32 p.m., my internet completely crapped out. To make a long story short, I spent the next two and a half hours in a cycle that went something like: reset router, unplug modem, curse, and repeat.
You know the definition of insanity, that thing where you do the exact same thing over and over, yet you expect a different result? Yeah… Eventually I called the cable company, and they confirmed I was S.O.L. due to an unknown reason. Blame it on the rain, accompanied by thunderstorms and lightning?
So I drove to a nearby shopping center, picked up a free retail connection, and posted shortly at 11 p.m. This may be the new definition of insanity. Why did I do this? Because I am absolutely nuts, or because I feel such a commitment to my readers, I want to post at least once a week? I’m going with the latter, but you are free to draw your own conclusions.
48-hours later, the internet is back up and running (knock on wood), and I’m excited to share another no-bake dessert for this hot summer. Frozen Coco-Coffee Bites were a part of a Better Homes and Gardens Holiday Cookie feature. The last thing I want in December is a frozen coffee, so I waited to enjoy these bites for a timelier season.
I had semi-low expectations, simply because the recipe sounded a bit odd to me, but I was pleasantly surprised. The frozen coco-coffee bites had just the right amount of sweetness to satisfy my need for an after-dinner sweet. And despite their mini-size, I really did not want to eat more than one at a time.
I used the chocolate cookie crumbs leftover from the Chocolate Cherry Cheesecake Budinos rather than graham cracker crumbs. I almost wish I would have used another two tablespoons, because they really were not noticeable against the toasted coconut and coffee cream cheese filling. Just something to keep in mind should you decide to give this recipe a try this summer or when the holidays roll around. Enjoy!
- 1½ teaspoon instant espresso powder or 2 teaspoons instant coffee granules
- 2½ tablespoons boiling water
- 4 tablespoons unsalted butter
- 1 cup sweetened shredded coconut
- 2 tablespoons graham cracker or other cookie crumbs
- 5 ounces cream cheese, softened
- 5 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- pinch of salt
- Line 24 miniature muffin tins with paper baking cups, and set aside.
- Dissolve the espresso powder or instant coffee granules in the boiling water.
- Set aside while preparing the crust.
- Melt the butter in a skillet over medium-low heat.
- When the butter is bubbling, stir in the coconut and cook just a few minutes until golden brown.
- Remove from the heat and stir in the graham cracker or other cookie crumbs.
- Place 1 teaspoon of the coconut crust mixture into each baking cup, pressing down firmly to pack. The remaining crust mixture will be used to top the coco-coffee bites.
- Place the muffin tins in the freezer while preparing the filling.
- In a medium bowl, beat the cream cheese until smooth.
- Add the sugar and cinnamon and beat until well blended.
- Mix in the vanilla and espresso and continue to be until blended.
- Add a pinch of salt to bring out the sweetness, and blend one more time.
- Remove the muffin tins from the freezer.
- Evenly spoon the filling into each crust-filled muffin cup.
- Top with a pinch of the remaining coconut crust mixture, pressing lightly into the filling.
- Freeze until firm, about two hours.