*I can’t unplug my iphone while it is doing an update.
It won’t work and I had to restore it to factory mode
and then do a recovery because
I freaked when nothing was on it.
(thank goodness for that recovery mode)
*The Blueberry Pomegranate Chocolate Chunk
ice cream that I found at our local Kroger was
AMAZING!!! and it was light too!!!
(I just wish there were more choc chunks:-)
*I can’t drive and think about recipes that I want to make/redo.
It resulted in driving right past the road I needed to turn on…
and I only realized it when I was 5 roads past the right one.
*I tried putting teal and avocado/lime green
as a color combo in my outfit…
it totally rocked out my color world. Love it!!
*The mocha coconut drink at Starbucks never gets old.
I splurged just a little and got one again yesterday…
lowfat of course.
*Coconut Espresso Whoopie pies need to be a staple in
every household. They are amazing!
And where do you think I got
the inspiration for these bad boys???
It’s all those moconut drinks I have consumed
from the ‘bucks.
Coconut Espresso Whoopie Pies
1 chocolate cake mix
1/3 c. water
3 tbsp. oil
3 tbsp. dark chocolate cocoa powder
3 tbsp. instant coffee
1 c. chopped espresso cups (i found these in the candy aisle at the $ tree)
Preheat oven to 350* Place eggs, water, and oil in mixing bowl. Add cake mix, cocoa powder, and instant coffee and beat for 1 minute on low and 2 minutes on medium. Stir in chopped espresso cups. Drop by tablespoon onto prepared baking sheet. Bake 8-10 minutes. Cool on pan for 1-2 minutes, then remove to a sheet of wax paper on the counter. While cooling, toast 1/2 c. shredded coconut for your garnish. Every couple minutes stir the coconut because it will go from brown to black very quickly. Fill 2 cookies with coconut butter cream and roll the edges in the toasted coconut. Melt some chocolate chips and drizzle on to of each whoopie pie. Let set and then enjoy!
Coconut Butter Cream
1 c. butter
1/8 tsp. salt
1 1/2 tbsp. water
1 tsp. vanilla extract
1 tsp. coconut extract
4 c. powdered sugar
1 c. shredded coconut
Beat butter until creamy. Add the salt, water, and extract and cream again. Slowly add the powdered sugar until all is incorporated. Stir in the shredded coconut.