This blog post is part of a paid SocialMoms and Seattle’s Best Coffee blogging program. The opinions and ideas expressed here are my own.
As you know, I take my coffee seriously. Very little comes between me and my first of the morning cup. I recently had the opportunity to try Seattle’s Best Coffee. Oooh, it’s so good, and the perfect way to start (and in my case, end) a day!
I generally prefer my coffee ^like that^ in a mug, but from time to time, I use it to make tasty treats, as well. Like the Coffee Whip Cream my daughter and I made together…
Oh yah! Now we’re talking great taste!
Of course, I couldn’t stop at whip cream, now could I? With Autumn in full swing, seasonal treats abound, and pumpkin spice cookies are one of my favorite Fall goodies! What would happen IF I put the pumpkin spice cookies and the coffee whip cream together?
I’ll tell you what happened…
Poof. They gone!
Here’s the recipe for the coffee whip cream…
- 2 cups (16 oz) heavy whipping cream
- 4 tablespoons powdered sugar
- 2 teaspoons of your favorite blend of Seattle's Best Ground Coffee
- Using electric mixer, on med-high, beat whipping cream until it holds its shape
- Slowly add powdered sugar while continuing to mix
- Beat until soft peaks form
- Slowly add your favorite blend of Seattle's Best Ground Coffee and mix until thoroughly distributed
***best results when using a chilled bowl and chilled beaters to mix***
You can use the pumpkin spice cookie mix in the bag that is available in the store this season, or you can use my all time favorite pumpkin spice cookie recipe to make your cookie sandwiches.
- One package (18.25 ounce) spice cake mix
- One can (15 ounce) solid pack pumpkin -- not the pumpkin pie, just pumpkin!
- Preheat oven to 350 degrees F.
- Spray (butter flavored non-stick spray) or lightly grease cookie sheets. May also use a layer of parchment paper.
- In a large bowl, combine cake mix and pumpkin until thoroughly blended.
- Using a small cookie scoop (or rounded teaspoon full) drop cookie batter onto prepared cookie sheet. They should be the size of a small walnut.
- Bake for 15 to 18 minutes in the preheated oven, until edges are golden and center is slightly soft.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- When cookies are completely cooled, spread coffee whip cream on one cookie and top with another to make the Pumpkin Spice Latte Sandwich Cookies
If serving children, you may also want to have plain or vanilla flavored whip cream on hand.
Then, if you’re like me, dunk it in a steaming mug of Seattle’s Best coffee and enjoy. Now THAT is a treat. Ahhhh, perfection!
Right now, you can get a $2-off coupon for Seattle’s Best Coffee so you can try the great taste of Seattle’s Best, or make this recipe, for yourself. Seattle’s Best Coffee has a blend for all coffee lovers, whether you like your coffee light and mild, or dark and intense. You’ve really nothing to lose, either, because with Seattle’s Best Coffee great taste guarantee, you’ll love it, or you’ll get your money back! While you’re checking out that #GreatTaste link, you can also sign up for Seattle’s Best email newsletter for updates.
Oooh, and you simply must enter the Seattle’s Best Coffee sweepstakes on the #GreatTaste website. You could win a T-shirt by Tweeting @SeattlesBest using the #GreatTaste or sharing an image on Instagram with the #GreatTaste and tagging @SeattlesBestCoffee. Meaning you can save on your Seattle’s Best, then you can drink, eat, and wear your Seattle’s Best. Score!
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