Iced coffee recipe!

We decided to post a new iced coffee recipe a day for a week! 🙂

Enjoy your Daily brew!


Iced Mocha

Original recipe makes 4 servings


1 1/2 cups cold coffee

2 cups milk

1/4 cup chocolate syrup

1/4 cup white sugar


  1. Pour coffee into ice-cube tray. Freeze until solid, or overnight.
  2. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.


~Drink Coffee be Happy~


As crazy busy times surround all of us during spring and summer,

it is easy to forget to slow down and watch the show nature is putting on for us.

The trees are showing off their brilliant blooms

The ground is sprouting wonderous veggies and herbs.

The sky is emotional crying and shining at the same time.

20130318_spring_buds_91          june-2011-permaculture-018

All over the world the coffee trees are producing the fruit we love so much,

giving us that luxurious brew we cling to each day.

Dont let the hustle and bustle of life sweet you away,

Stop and smell the flowers and a cup of good brew.

~Drink Coffee be Happy~

Pirate Coffee Cup! :) Avast ye!

Okay I had the funnest time looking up all the pirate lingo today!

I will have to incorporate some of those terms into my day. 😀

Here is our newest Pirate cup available at The Coffee Can 🙂


May your weekend be joyous!

~Drink Coffee be Happy~

I hate coffee! APRIL FOOLS!

I have to tell ya that was hard to write! 🙂


sunshine morning

Standing outside on the back porch

A hot cup of coffee held tight in my hands.

A beautiful cool spring morning full of birds chirping,

the warm rays of sunshine soaking into my skin.

I close my eyes and listen to the sounds of purity.

It’s going to be a good day.

monday morning sunshine

What is your favorite morning coffee ritual?

morning sunshine

~Drink Coffee be Happy~

Let’s Talk Coffee Filters

It was that time of month again…yes time to clean the always reliable coffee pot. Using the technique in one of my previous posts “Vinegar to Clean a Coffee Pot” I realized that there is another topic we should approach…Coffee filters.

Now we here at Coffee Kingdom are environmentally cautious and like to use as many Natural products as we can. Everything from what we use to clean our house, coffee pot, stove, outdoor grills, etc.

We all know that they dye/bleach a lot of our foods and products we use everyday. Everything from flour to cereal, dish soap to body soaps and beverages to fruit snacks. We can not avoid all dyes and added colors but we can start to make a difference one item at a time.

A few years back while standing in front of my favorite display, Coffee, I noticed the brown filters tucked away on the shelf. After reading the package I was sold: “All natural not bleached” you got me at natural. So I switched to from bleached white to the Natural Brown Filters. I have to say that I feel a little better knowing that I am not brewing my coffee through a product that was bleached.

brown coffee filters brown coffee filters

Ever since that day it has been Natural filters in this house. I do my best to buy chips packaged in plastic made from vegetables or recycled material, or paper if available. I think plastic is the worst as far as pollution in our environment and we try to avoid it as much as possible.

So let’s do as much as we can Fellow Coffee Lovers. Recycle those plastic coffee cans, get reusable grocery bags (store them in the car so you don’t forget like I do some times) and read labels. It is amazing the thing you can find that are packaged in recycled materials, and made in the USA. 🙂

We only have one earth…Lets drink coffee and try to save what we can 😀

~Drink Coffee be Happy~

Balanced Breakfast :D

balanced breakfast coffee

Who’s with me on this one! 😀

Breakfast of Champions! I am proud to have this everyday meal everyday. 🙂

~Drink Coffee be Happy~

Coffee Cake!…Oh what a Decadent treat!

So being completely honest with my followers I have the following to say….I adore coffee cake.

coffee cake3

I would eat it at any time of day or night, as a meal, as a treat, as an over indulgence, as that perfect craving settler…yes oh yes I love coffee cake. Needless to say after drooling over all the pictures of coffee cakes online, I will be making my first batch over the weekend! Soon after there will be guilt free devouring of the delicious coffee cake. 😀

Here are a few recipes with links that I found and am eager to try for myself 😀 Let me know which one you like the best! Or share your favorite Coffee cake recipe with us. I love baking and am ready to cook, and drink coffee! 🙂


coffee cake2

Blueberry Coffee Cake

1/2 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 by 13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipe courtesy of:


coffee cake 2

Coffee Cake with Pecans


  • 1-1/2 stick Butter, Softened
  • 2 cups Scant Sugar
  • 3 cups Flour, Sifted
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1-1/4 cup Whole Milk
  • 3 whole Egg Whites, Beaten Until Stiff
  • _____
  • 1-1/2 stick Butter, Softened
  • 3/4 cups Flour
  • 1-1/2 cup Brown Sugar
  • 2 Tablespoons Cinnamon
  • 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Recipe courtesy of:


deluxe coffee cake

Deluxe Coffee Cake



  • 1/2 cup toasted and coarsely chopped walnuts
  • 1/2 cup toasted and coarsely chopped pecans
  • 2/3 cup all-purpose flour, sifted
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon, sifted
  • 1 teaspoon kosher salt
  • 5 tablespoons butter, melted

Coffee Cake:

  • 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan, room temp
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder, sifted
  • 1 teaspoon baking soda, sifted
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup whole milk yogurt
  • 1 (13 by 9-inch) baking pan


Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps.  Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.

Coffee cake:

Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13 by 9-inch baking pan. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, 1 at a time, and beat until thoroughly integrated.

Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

Recipe courtesy of:


Now I love Paula Deen because she has so many great home-made recipes that look delicious! So here is her muffin spin on coffee cake. 😀

Coffee Cake Muffinsmuffin coffe cake


  • 1⁄2 cup firmly packed brown sugar
  • 1⁄2 cup sliced almonds
  • 2 teaspoons ground cinnamon
  • 1 2⁄3 cups all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 cup butter, softened
  • 1 1⁄4 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325˚. Spray 2 (12-cup) muffin pans with nonstick cooking spray.
  2. In a small bowl, combine brown sugar, almonds, and cinnamon.
  3. In a medium bowl, combine flour, baking powder, and baking soda.
  4. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla.
  5. Spoon half of batter evenly into prepared muffin cups. Sprinkle half of brown sugar mixture evenly over batter. Spoon remaining batter evenly over brown sugar mixture. Sprinkle remaining brown sugar mixture over batter. Bake for 20 to 24 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and serve warm.

Recipe courtesy of:


Alright all you coffee lovers out there, raise your mugs to a fantastic weekend to come and a great friday afternoon!

For all of you already into your weekend..Cheers! 🙂

We look forward to seeing some of your great recipes you have on treats that go great with coffee or great coffee recipes themselves!

~Drink Coffee be Happy~

My Blood type is Espresso & Drink Coffee be Happy!

my blood type is espresso

Sometimes I wonder what it would be like to not drink coffee everyday….

But all that really does is make me wonder where I put my coffee,

and if I need to make another pot or not. 😀

So whether Drip coffee, Espresso, Cold brewed, or French Pressed…

Raise your mug to the wonderful beverage we all love and adore…


As all of you know I like to end my posts with ~Drink Coffee be Happy~ Well I thought it was about time to make a coffee cup that reflected this 😀 And now I am going to have to buy one for myself, but when is getting another coffee cup ever bad?… the answer to that is never 😀

Drink Coffee be Happy

Happy Wednesday my friends, may the rest of the week be wonderful for you all!

~Drink Coffee be Happy~

A Tribute to our Followers!

We would like to pay tribute to all our Followers!

It has been a great joy reading all of your post and following your blogs.

What an experience this has been, and it wouldn’t be possible without you!

So we would like to say

thank you

thank you words

I want to share our followers with you so you can check out their awesome blogs too! 🙂

So in no particular order…drum roll please….

There are so many diverse blogs above for you to enjoy. I hope you find them as interesting as we do! 😀 Thank you again to our awesome followers and fellow bloggers!


~Drink Coffee be Happy~