B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
I am SO excited to share this recipe with you all! I know it’s Christmas time right now and everyone’s being festive and making cookies, but you know me, I gotta be fun and different. And that’s no knock on Christmas, or the fanfare associated with it. I love Christmas and everything that goes with it, but I just felt like going against the grain this season.
Now I know you all know I am a massive coffee lover. My favorite coffee company is Scotty P’s Big Mug Coffee. I have a coffee ice cream recipe using their Jamaican Me Crazy flavor and believe me, it’s so good it’ll drive you crazy! And I don’t just mean my recipe, I’m talking about the coffee too! Their coffee is seriously so smooth and delicious I drink it every morning. You can get Scotty P’s Big Mug Coffee here at the Amazon store, and you can also find them on their website at SCOTTYP.COM (linked here).
However, I can tend to be a creature of habit when I find something that I like and stick with the first few flavors that I love or have been introduced to. I decided to finally branch out and try the Butterscotch Cream that’s part of their Sweet Shoppe line and I am so glad I did! It smells divine and the taste was unbelievable! It’s of course smooth, as all the coffees are, but I love that it tastes exactly like butterscotch! It has this buttery, creamy, caramelized vanilla flavor that is just out of this world. Please don’t tell the Jamaican Me Crazy but this might be my new favorite flavor!
I was of course inspired to use the coffee in a dessert, because how could that ever be a bad thing? But I wanted to go big, and bold and really showcase the coffee. Enter: Chocolate Chip Layer Cake with Coffee Whipped Cream & Butterscotch Buttercream. I know I’m a food blogger and it’s sort of my job to come up with fantastic phrases and words to describe and entice, but guys, I have no words. I am just speechless at how ridiculously good this turned out.
Chocolate, coffee, and butterscotch are like the perfect storm (but in a good way) for your taste buds! The coffee whipped cream is really the crown jewel in this recipe, and I made it with no extracts or powdered stuff, just real deal Scotty P perfection. I steeped the coffee for 24 hours in the heavy cream before I strained it and whipped it up. You get that amazing roasted, slightly bitter taste from the coffee bean, and those wonderful notes of vanilla and caramelized sugar – which is perfectly accentuated by the butterscotch buttercream, a frosting so delicious you might need someone to stop you from sitting there and eating it with a spoon. I think it would be so fun (and so dangerous) to dip salty pretzels into the buttercream, but that’s an indulgence for another time. I also used 1 cup of coffee in the cake recipe to really showcase it while complimenting the chocolate.
This recipe is not complicated, but it is time consuming. Mainly, the longest part is waiting for the cream to steep, but the end result is so worth it. Delicious moist chocolatey cake, bold coffee whipped cream, and silky buttercream – it’s so divine and decadent. Now if that doesn’t say holidays, I don’t know what does!
Ingredients:
Instructions:
1. Prepare the coffee whipped cream. *The cream and coffee steep for 24 hours before being whipped, make sure to prepare the mixture a day in advance so it can be strained and whipped the same day you assemble the cake.
2. Spray (2 ) 9in cake pans with non stick cooking spray. Cut out 2 circles of parchment paper, large enough to cover the bottom of the cake pans and place inside each pan. Spray again with nonstick spray. Set aside. Preheat oven to 350 degrees Fahrenheit.
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It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
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