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Rustic decor DIYs, coffee mix-ins and more. See your personalized Pinterest® board!
Add a rustic touch to your holiday decor with these easy-to-make mini felt trees. For each tree, you'll need a half yard of colored festive-colored felt, a solid tree branch for the trunk and a base. Start by cutting 5-to-10 equally sized tree shapes from the felt. Fold each tree shape in half and apply hot glue along the outer fold. Glue it to the branch. Repeat until the branch is full. Then, just glue the bottom of the branch to your base.
Break the ice at your holiday party with a seasonal twist on the classic “Who Am I?” party game. All you need is a stack of index card-sized paper or gift tags. Ask each guest to write a holiday-themed character, object, or song on a card. Shuffle and distribute the cards randomly amongst your guests. Then, everybody hold the card up to their forehead—no peeking! Now, it's 20 Questions as each player ask the group up to 20 “yes or no” questions in order to guess their card.
Take your holiday hot cocoa up a notch with a chocolatey sweet topping. Semisweet chocolate chips, large marshmallows, peppermint sticks, and your favorite toppings. How to make: Melt 2 cups of chocolate chips using a stovetop double boiler. Stir until smooth. Poke 10 large marshmallows with peppermint sticks. Dip in melted chocolate. Roll in an assortment of crushed candies or other toppings. Freeze until hard. Remove and let sit for 5 minutes.
Serve our DIY coffee bean bark as an easy dessert or gift it for a sweet pick-me-up this season. To make your own batch, line a 15x10in pan with parchment paper. Melt 2 cups semisweet chocolate chips in a saucepan over low heat and pour into the pan. Let the pan set in the fridge for 15 minutes. Melt 2 cups white chocolate chips in a saucepan over low heat and stir in 2/3 cup chopped coffee beans. Pour the mixture over the cooled semisweet chocolate and refrigerate until firm.
Espresso beans offer up just the right amount of crunch when enveloped in sweet chocolate. Here's how to make it: Line a plate with parchment paper and set aside. In double boiler, melt 1 chocolate bar, stirring continuously. Once melted, remove from heat. Pour in 1/3 cup espresso beans and mix well. Remove beans one at a time and place on parchment paper. Once dry, remove from baking sheet and place in airtight container. Store in the refrigerator and enjoy cold.
Everything gets a little richer around the holidays, and breakfast is no exception. Make breakfast festive with this sweet glaze for breads and pastries. Coffee glaze recipe: Whisk together 1 cup of powdered sugar and 1-2 Tbsp. (warm) strong, brewed Starbucks® coffee in a small bowl until smooth. Drizzle over your favorite croissants and pastries.