The Pioneer Woman Cooks, again.
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Ree Drummonds’s new cookbook, The Pioneer Woman Cooks: Food from My Frontier is out. And, just like her first cookbook, it’s chock-full of scrumptious recipes with wonderful step-by-step photography for all of those that are visual people (like me) out there. Not to mention the cheery photos peppered throughout giving glimpses of life on a ranch. I need to ride a horse. I need to.
No horseback riding today though. Today, I’m tickled to be part of a blog roundup with a few of my friends as we share some of our favorite finds in Ree’s new book.
I didn’t make it past the first recipe, Perfect Iced Coffee.
How could I have forgotten that recipe? I’ve been meaning to make a batch ever since she posted it last summer. And man, did I need it. That ding dang dong time change … how a one hour difference can make you feel like you’re missing five is beyond me.
Anyway, I made a batch, and it was everything she claimed it to be. It’s smooth, man. It just doesn’t seem as acidic as regular brewed coffee. Did I mention it’s smooth?
It is.
Smooth. Man.
Ree gives a few suggestions for ways to jazz up the iced coffee, but I was out of condensed milk, so I decided to get wild and crazy, and add some chocolate syrup, then some vanilla creamer.
And then the brew. I could’ve stopped there and it would’ve been a mighty fine grande (or perhaps venti?) iced coffee, but I was on a mission. I threw it all in the blender, added some more ice and cranked it up.
Ahhh … my own blended iced coffee beverage. And I didn’t even have to leave the house. Splendid!
For the recipe, and of course, the full recipe photo tutorial, check out Ree’s post for The Perfect Iced Coffee. Her new book, The Pioneer Woman Cooks: Food from My Frontier, has this recipe, as well as many more goodies to go along with your iced coffee.
But even more better, EVEN MORE BETTER … win one yourself. That’s right, Ree is graciously providing three (3) winners with a personalized copy of her book. How cool is that? Almost cooler than that iced coffee. No, it IS cooler than that iced coffee. Which is saying a lot because that iced coffee is pretty darn cool. And smooth.
Winners have been chosen – see below.
To enter to win one of 3 personalized copies Ree’s new cookbook:
Leave a comment below telling me what you’d put in your Perfect Iced Coffee. And if you don’t drink coffee, make something up. Pretend.
Entries will be accepted today through Friday, March 16, 2012, Midnight PST.
(3) winners will be announced sometime on Saturday,
March 17, 2012 and contacted via email.
The giveaway is only open to U.S. residents.
Be sure a valid email address is included with your comment(s).
Congratulations to the 3 winners:
#159 Stephanie who said… “Cream and Vanilla”
#1740 Erica who said… “I would put my Dark Chocolate Almond milk in it. It’s sweet. It’s chocolate. Once you add coffee, it’s PERFECT!”
#2207 Tara who said… “Don’t drink coffee, but if I did something almond and that sweetened condensed milk sounds pretty fabulous.”I’ll be contacting you about your prize. YAY!
But that’s not all! No sirree bobtail. Remember I mentioned that I’m participating in this roundup with my buddies? They’re also giving away 3 copies on each one of their sites too! So that gives you a total of 8 chances to enter. Plus they have some super tasty offerings. Go see what I mean …
Go see what recipes my friends are highlighting today:
Two Peas and Their Pod – Restaurant Style Salsa
Picky Palate – Malted Milk Chocolate Chip Cookies
What’s Gaby Cooking – Knock you Naked Brownies
Kevin and Amanda – Pasta with Pesto Cream Sauce
I am Baker – Coffee Cream Cake
Bev Cooks – Chicken Tortilla Soup
Food For My Family – Restaurant Style SalsaYUMMY stuff y’all!
I would put CARAMEL in mine!!! YUMMY!!!
(I have read that if you put a little instant pudding in blended coffee it helps it stay together better. It has xanthum gum in it and works as a binder. You can also just buy the Xantham gum and use it too. It’s apparently like the base stuff that starbucks uses)
Hm, I wonder if cardamom would be any good in coffee. That was the first thing that popped into my head. But I’d probably want to try to make my own caramel iced latte first.
Let’s get wild n crazy….how bout some Ghirardelli Black Label Choclate Sauce….can you say YUM!!!
I made this all summer long (in much smaller batches than Ree made since I don’t have a farm to feed), it is so good and so easy. I like sweetened condensed milk and cream in mine. yum
add a little Bailey’s!
This would be awesome!!!!!
I would put in caramel instead of the chocolate and make it a frappe.
Iced Coffee: ice, coffee, vanilla soy milk and a dash of cinnamon!
Cream, caramel & vanilla!!
I think I’d add some vanilla whipped cream!
Half and half and 1 or 2 equal (because da sugah doesn’t dissolve, sugah). Sometimes, if I’m being bad or especially good some sort of chocolate syrup but I have yet to find one that doesn’t have HfCS (I haven’t really looked either, I have hershey in the fridge and it’s loaded with it.)
Peppermint syrup.. it’s Christmas in a cup and my favorite year-round!
I have been itching to make this for ages, but I’m not sure a giant vat of iced coffee would fit in our tiny fridge. So sad. Anyway, one day when I DO make it (and that day WILL come), I’m going to try Ree’s sweetened condensed milk suggestion. And probably some chocolate chips and ice cubes in the blender like you did, because that seems genius.
Iced coffee is my main stay in the summer. Makes me anxious for some warm weather.
Cream!
Coffee, ice, caramel, hazelnut coffee creamer.
Fat free Half and Half and Splenda…YUM
Butterscotch syrup or bits of a HEATH bar
I would put some Bailey’s in my iced coffee this weekend…forecast says 70 degrees on Sunday for the South Boston St. Patrick’s Day parade! What better way to celebrate then with some Bailey’s in my coffee 🙂
I am definitely not a coffee drinker, but I love hazelnut, raspberry, or almond flavored so sweet they no longer taste like coffee drinks. If only the real stuff tasted as good as it smells.