Cup of Joe.
Yes, the hot stuff. (Actually, oftentimes I prefer mine iced.)
Now, we did not have the elaborate coffee selections as we did the tea (cough, someone wasn't a coffee drinker, cough) but we still had plenty of options....including iced, flavored, strong, with cream, without cream, and with or without Bailey's. (God bless, Emilia....that stuff was delicious. I am not an alcohol consumer, per say, but I make exceptions for wine and Bailey's. In moderation though.)
Here was our little set-up. We had fruit, chips with guacamole and sour cream, an array of chocolates, pastries, and an espresso cheesecake ice cream pie.
And Jessica H. went all out with the mini appetizer-ware, which I found to be quite cute.
And now let me tell you about this fan-freaking-tastic ice cream pie that you must make as soon as you stop drooling over your keyboard.
It had espresso!!!
It had Starbucks Coffee Ice Cream!
It had cream cheese!
It had chocolate drizzle! (Which I'm now thinking would have been even more fan-freaking-tastic with caramel drizzle!)
Espresso Cheesecake Ice Cream Pie
*adapted from Espresso and Cream
1 graham cracker crust
2 pkgs softened Neufchatel cream cheese, 8 oz each
1/3 c powdered sugar
1/2 tsp vanilla extract
1/3 c 1% milk or almond milk
1 pint Starbucks Coffee Ice Cream, softened
1 tsp instant espresso
Chocolate, for garnishing
With electric mixer, beat cream cheese until smooth. Add in sugar, vanilla, and milk, and beat until creamy. Add in ice cream and espresso and beat until smooth. Pour mixture into prepared crust and freeze at least 3-4 hours, or until completely firm and frozen. Garnish with chocolate drizzle before serving.
*YOU MUST MAKE THIS!!!!!
Next time, I'm making this with Starbucks Caramel Macchiato Ice Cream!
With Love and God Bless,