Homemade Iced Coffee (Win!)

Ever since my epic iced coffee kitchen meltdown FAIL I’ve wanted to make up for it.

And thanks to Pinterest, I got my chance.

You see, there’s a picture going around toting amazing-looking iced coffee and so I took the image—recipe unseen—and went for it.

First I froze some leftover coffee as ice cubes (thanks for the suggestion Mike!)…but I made sure to use a dingy half-broken tray just in case the coffee wrecked it or something.

OK that’s a boldfaced lie. I just don’t really have many ice cube trays and the non-junky ones already had ice brewin’ in them.

Anyway, so we had some coffee ice. Then I poured up a couple glasses of milk over top and thought that would be that. However, it wasn’t awesome.

It wasn’t gross either, it just didn’t taste quite right.

So we tried a few things. Chocolate syrup, more coffee, more milk.

Homemade iced coffee

But then I think I stumbled upon the solution: coffee syrup. I put a shot of chocolate mint in mine, added more milk, and AWESOME!

It was tasty.

In the end it was a good thing I didn’t care about my ice cube tray because it is super stained. But that’s OK because it now officially has the job of icing coffee cubes exclusively.

Oh, and I should also let you know I looked up the recipe the pin directed me to (after this whole incident of course) and it suggests pouring almond milk over the coffee cubes. That sounds pretty good too.

First-Timer’s Steak Marinade Recipe

Back in the day when I braved an entire year of 30-day challenges (2011 for those who are new) I shared about my meat ignorance. Here’s an excerpt from one of my posts—from the 30-days of slow cookery.

My first problem was I have never bought pot roast before, so when I was at the grocery store I found myself simply staring at the different meats unsure of what the differences were between them all.

For some reason, meat intimidates me.

But my husband and I are at the point where we don’t enjoy meat so much we’re discussing trying to go vegetarian, at least for the most part. In a healthy way.

But that’s not a decision we can make lightly if we want to be healthy about it.

So before taking the leap, we’re doing some research. And part of that research needs to include learning more about meat.

Because, I suspect, if we learn to recognize a good cut of meat versus a bad/cheap cut of meat, and how to prepare it properly, we will enjoy it much, much more.

Last year my brother hosted a fondue party for New Year’s. And my job was to bring marinaded meat.

So, I looked up a recipe online and hoped for the best. And you know, it worked out pretty well! But I had no idea what I was doing, at all.

The ingredients from that marinade are still kicking around my kitchen (taking up space) and since the whole “meat” thing has been on my mind I thought it would be a good opportunity to learn more about marinade, and, as a side-effect, meat.

Here we go. The purpose of marinade is to tenderize the meat. Totally didn’t know that. Therefore, tough cuts of meat benefit the most from marinades as it loosens them up and gives them flavour.

But really, marinade can be used anytime to liven up a piece of meat.

So really what I figured out, is you have to know what you want your meat to taste like and then you can mix up your marinade.

My grocery trip had me looking at some different beef cuts and I saw some nice sirloin steaks on special. I knew it was a pretty good price for sirloin and I knew my husband would be encouraged to barbeque once he saw them so I picked up a couple and started researching marinade recipes.

I didn’t want to purchase any new ingredients, since my fridge is kind of packed with random bottles of this or that thanks to my many unfortunate cooking experiments.

Due to this decision I had to combine recipes to come up with one marinade and boy oh boy was that an excellent side-effect.

Turned out pretty well!

I passed this image around Twitter and Facebook and a couple people asked for the marinade recipe. So here it is as best I can recall.

First-Timer’s Steak Marinade


  • 1/2 cup soy sauce
  • 1/2 cub barbeque sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic (cloves if they’re handy)
  • 1 tablespoon minced onion
  • 5 tablespoons Worcestershire sauce
  • 1 tablespoon mustard
  • 1 1/2 tespoons dried parsley flakes
  • 1/4 teaspoons hot sauce


In medium bowl whisk ingredients until sugar is dissolved. Submerge meat completely in marinade and refrigerate for at least six hours, turning occasionally.