Anyone else feel like everything just blurs together when working from home? It’s like groundhog day every day lately and by the time Wednesday or Thursday rolls around I’m in the need of a midweek pick me up. Lately I’ve been reaching for this double chocolate coffee bark to perk me up. We’re talking TWO layers of chocolate, topped with chocolate covered coffee beans. Yeeeah, I know. Amazing, right? The recipe is simple to make and you can store the bark in an airtight container on the counter or at your desk to sneak a piece whenever you need a little extra push during the day.
Using only two ingredients, ice cream and espresso, create the perfect after dinner treat. Check out this easy and delicious Affogato recipe!
Winter usually includes a lot of hot cocoa, baked pies, warm crumbles, and gooey molten cakes. What it usually doesn’t include is ice cream. I’m not sure about you guys, but I don’t tend to discriminate when it comes to ice cream. Any time of day, any season, and usually even in any dessert too. With today’s post, I figured that I’d marry the two together to make the idea of ice cream in January a little more tolerable for those of you that like to stick to cold weather dessert essentials. You know…ease you into the idea of cold weather ice cream. 😉 The perfect winter treat…? Affogato. And it just so happens that today, I’m sharing an easy Affogato recipe! (Seriously….I’m talking two ingredients. So, yes, super easy).
Usually, when I host a get-together, I struggle and spend a majority of my time trying to figure out what cocktails to serve on the menu. What type of liquor to serve, what pairs well with the meal, the type of event I’m hosting, and what variety of options I should have available. That’s a lot to wrap your head around and it can be a bit overwhelming sometimes…right?! One of my go-to’s is this super easy coffee shooter recipe!