Disclosure: This post is sponsored by Keurig.
The Holidays are here! Christmas is just days away and New Years just a short week after that! I’m still spending most of my days in the kitchen making delicious recipes for my friends and family to enjoy when we get together!
Today I have two amazing ideas to share with you, my Peppermint Espresso Sheet Cake and how I made a DIY Espresso Bar in my kitchen for the holiday! It all started with my new love, my Keurig® Rivo® System. I’m already a Keurig fan, we use ours on a daily basis but this new brewing system has rocked my world. It’s complete with a Frothing System! SQUEAL! You’re going to love this!
First, check out my Peppermint Espresso Sheet Cake that I made using the espresso from my Keurig® Rivo® System!
I think most people have heard of Texas Sheet Cake, this is a new twist on that classic recipe. It’s just as easy to make but I think it’s even more delicious!
How to Make Peppermint Espresso Sheet Cake
Ingredients You Need
- 2 Cups Flour
- 2 Cups Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Sour Cream
- 2 Eggs
- 1 Cup Butter
- 1/2 Cup Water
- 1/2 Cup Espresso
Frosting Ingredients
- 5 Tablespoons unsweetened Cocoa Powder
- 6 Tablespoons Milk
- 5 Tablespoons Unsweetened Cocoa Powder
- 1/2 Cup Butter
- 4 Cups Powdered Sugar
- 1 Teaspoon Peppermint Extract
Instructions for Peppermint Espresso Sheet Cake
Step 1 – Preheat the oven to 350 degrees and grease a 10×15 inch pan.
Step 2 – Combine the flour, sugar, baking soda and salt in a large bowl
Step 3 – Add the sour cream and eggs to the flour mixture and set aside
Step 4 – Melt the butter on low in a saucepan, then add the water and espresso plus the 5 tablespoons of cocoa.
Step 5 – Bring the mixture to a boil and then remove from heat. Allow to cool slightly.
Step 6 – Mix the cocoa mixture into the flour mixture and blend well
Step 7 – Pour the batter into the prepared pan and bake for 20 minutes.
Step 8 – For the frosting combine the milk, cocoa and butter in a saucepan and bring to a boil
Step 9 – Remove from heat and stir in the powdered sugar and peppermint extract until well blended
Step 10 – Spread the frosting over the warm cake and top with Candy Cane pieces. Enjoy!
How to Make a DIY Espresso Bar At Home
What You Need
- Keurig® Rivo® System
- LavAzza Espresso Pods
- Milk
- Mugs
- Candy Canes
- Chocolate Candy
- Marshmallows
- Cocoa Powder
- Cinnamon
- Any other Mix In’s and Treats
I found a corner on my counter top in the kitchen to make my Holiday Espresso Bar, this is such a great idea to set up for the Holiday’s when you have company for the day. They’re going to LOVE having the ability to make their own Cappuccino, Latte, and more. They’ll feel like they’re at a fancy coffee shop but with MORE options and deliciousness!
This Espresso machine is so easy to use too, don’t be intimidated by the frothing system, it’s just a matter of adding milk and pushing a button. You cannot get much simpler than that!
The Rivo® Brewing System {info from the Keurig website}
The Keurig® Rivo® System is named after the Italian word for revolutionary. The simplicity of Keurig technology enables you to brew espresso, and froth any type of fresh milk at the touch of a button. Add over a century of roasting experience from Lavazza®, and you have the perfect cappuccino or latte — simple, quick, and easy. That’s revolutionary!
Set up your Espresso Bar with Mason Jars to hold your stir in options as well as some beautiful flowers to make everything tie together for the holiday!
Be sure to connect with Keurig on Twitter and Facebook!
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PinIngredients
- 2 Cups Flour
- 2 Cups Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Sour Cream
- 2 Eggs
- 1 Cup Butter
- 1/2 Cup Water
- 1/2 Cup Espresso
- Frosting Ingredients
- 5 Tablespoons unsweetened Cocoa Powder
- 6 Tablespoons Milk
- 5 Tablespoons Unsweetened Cocoa Powder
- 1/2 Cup Butter
- 4 Cups Powdered Sugar
- 1 Teaspoon Peppermint Extract
Instructions
- Instructions for Peppermint Espresso Sheet Cake
- Step 1 – Preheat the oven to 350 degrees and grease a 10×15 inch pan.
- Step 2 – Combine the flour, sugar, baking soda and salt in a large bowl
- Step 3 – Add the sour cream and eggs to the flour mixture and set aside
- Step 4 – Melt the butter on low in a saucepan, then add the water and espresso plus the 5 tablespoons of cocoa.
- Step 5 – Bring the mixture to a boil and then remove from heat. Allow to cool slightly.
- Step 6 – Mix the cocoa mixture into the flour mixture and blend well
- Step 7 – Pour the batter into the prepared pan and bake for 20 minutes.
- Step 8 – For the frosting combine the milk, cocoa and butter in a saucepan and bring to a boil
- Step 9 – Remove from heat and stir in the powdered sugar and peppermint extract until well blended
- Step 10 – Spread the frosting over the warm cake and top with Candy Cane pieces. Enjoy!
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