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| Cappuccino Cups |
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| Coconut Topped, with Hot Fudge |
My friend Alex wanted to cook something with me, and he landed upon a recipe for "cappuccino cups" from the infamous Pioneer Woman. The recipe calls for a cookie crust, coffee ice cream middle, and loads of good toppings. Its basic, but absolutely remarkable. What is not to love about the mixture of two of my favorite things; ice cream and coffee!
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| Top with Peanut Butter cups, coconut, chocolate chips, shredded chocolate, and hot fudge! |
We altered the recipe a bit, and went make-shift with things that were already in my kitchen. Is it shameful to admit that I ate three in one sitting? I think not.
These are honestly one of the easiest, but best desserts I have ever had. It is a new obsession.
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| YUM. Enough Said. |
Cappuccino Cups:
1 1/2 Cups Crushed Cookies (We used double chocolate sandwich cookies from Trader Joes)
3 Tablespoons butter
1 pint of Tiramsu or coffee flavored ice cream
Extra cookie crumbs, coconut, chopped candy
Hot Fudge
Take ice-cream out of the freezer and let it soften a bit. Line 12-16 cupcake holders with liners. Finely crush the cookies and mix with melted butter. Evenly distribute cookie mixture into the baking cups. Press down into the baking cups. Next, evenly distribute ice-cream among the cups. Top with anything! We did peanut butter cups, chocolate chips, and coconut. Place in the freezer for about 20-30 minutes, until the ice-cream is firm again. Remove from freezer and drizzle the cups with hot fudge. Eat immediately. Put the remaining cups back into the freezer to keep from melting, and to keep yourself from eating all of them.
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