Pumpkin Spice Coffee

Fall Wrap-Up

Green Mountain Coffee Fall Recipe Wrap-Up

As we end one holiday and get ready for another in a few weeks, I’m poised to think back over the fall season and remember all the fun recipes, stories and projects and be Thankful for each.

  1. Back in August we toasted the beginning of fall with a feast of Hot Apple Cider, Caramel Apples, Flannel Shirts, Pies and Tarts – Yum!
  2.  In September we also crafted some amazing afterschool snacks, apple peanut butter sandwiches, mini pizzas, etc. – and paired them with our favorite beverages. Hot Apple Cider. Hot Cocoa.
  3. We kicked off Green Mountain Coffee Seasonal Coffee’s with an Ode to Pumpkin Spice and a delicious cupcake recipe on September 10th. Who doesn't love pumpkin everything??
  4. Super cute and super fun afterschool crafts you can make with your kids! We think these crafts are perfect all year round.
  5. An Apple Vs. Pumpkin Cheesecake throw down. Hard to pick a winner, but the cake took the cake!
  6. Spooktastic treats to make with your brewer.  A Battastic take on a Dark Magic Cake. So chocolatey and delicious, you will forget all about the Halloween candy.
  7. National Cappuccino Day – be amazed with your Rivo brewer. Espresso, lattes, the possibilities are endless.

Giving Thanks


We hope you all had a wonderful and relaxing Thanksgiving! After you are stuffed with turkey, cranberry sauce, and shared plenty of laughs and memories with family and friends, we want to know: what have you given thanks for this year?

Here are some of ours:

Kristen Mercure: "Friends, family, and colleagues always make my Thanksgiving list.  I would not be the same person without their influence, kindness, and vivre!  But this year, I’m also thankful to delicious eats, sweet treats, and readers who put up with our antics J  Thanks to you, dear readers!  Now: time to dig into some leftovers!"

Hannah Hassler: "I’m thankful for…Family....Health.....My new Treadmill so I can eat more pie :) !"

Amanda Cooper: "I am thankful for great family and great coffee! I love that I work for a company where I can introduce my family to great coffee as well as all the important work GMCR does to help "Brew a Better World".  My brother loves our Fair Trade Seasonals and I'm very partial to our Special Reserves!"

Amy Klinger: "This time of year in Vermont, I'm thankful for ice scrapers, wood stoves, big pots of soup, and of course, the white fluffy stuff that makes skiing so much easier."

Briana Keene: "Family, friends, good health and happiness. Thanksgiving is a great time to kick back, enjoy scrumptious foods and watch some football. I love this time of year especially for all the yummy fall desserts and activities that are all around us this season! I will always love a cup of my favorite Pumpkin Spice as well."


Cheers to another great holiday!




Apple vs Pumpkin Throwdown

In Vermont, fall is short but ever glorious and for me brings with it the joy of wardrobe layers, piles of leaves and of course a buffet of yummy fall treats that descend upon me in various ways.  Two of the most distinct flavors of the season are crisp apples and plump pumpkins.  These two ingredients weave their way into an endless list of baked goods and beverages. 

To start out, I think pumpkin and I started out on the wrong foot. From a young age, pumpkin has always meant pumpkin pie, enjoyed only at Thanksgiving and served with a pig pile of whipped cream to mask any sort of notion that what I was being served was actually a healthy dessert  (even though that fact is debate-able with all that sugar and whipped cream on top!).  I didn’t love the flavor until I started seeing its versatility in other goods, such as scones, muffins, and Green Mountain Coffee’s Pumpkin Spice Coffee.  Recently, I decided to try a Pumpkin Spice Cheesecake recipe with the idea of celebrating National Pumpkin Cheesecake Day on October 21st. The results were ridiculously good and I’m proud to say near perfect for my second time ever making cheesecake and my gosh, is it a long-winded project! (I joked to my coworkers I had a “cheesecake baby” the night before, as I was setting my alarm and waking up every two hours to check on the thing “resting” in the oven). But trust me, it was all worth it. 

My first real love though for pie and baked goods has always been with apples. Apples are so versatile in beverages (Hot Apple Cider, Cold Cider, Apple Juice), let alone in baked goods.  My favorite thing ever this time of year is apple pie, an apple crisp pie to be exact.  Something about peeling, coring and rolling apple slices in sugar, spices and baking them with a heavenly amount of butter, flour and sugar (and sometimes oatmeal) crumbled on top is so so satisfying.  I could eat this for breakfast, lunch, dinner and dessert.

As hard as it is to compare the two flavors, the winner overall came head to head in my Apple Pie vs. Pumpkin Spice Cheesecake throw down and the winner undoubtedly was the cheesecake.  Somehow the pumpkin combined with the cheese, sugar and spices hit all the right notes, savory, sweet and not overly heavy.  All of those ingredients combined just seemed to whop the simple, but delicious apple pie.  Maybe it was my mood that day, or the inordinate amount of time I’d spent baking the cheesecake, but it really was obvious to me (and my coworkers I might add! who were dying for me to hurry up and finish my photo shoot so they could eat them) that the cheesecake “took the cake”. 

Now, what are you favorite flavors of the fall season?


10 ways to Celebrate Autumn

Fall is in the air!

It is the autumnal equinox, which means today is equally divided by daytime and nighttime.   It’s time to say good bye to those long summer days, but it doesn’t have to be bittersweet.  I know I am ready to say hello to no allergies, no bugs, perfectly moderate weather, and beautiful foliage.  Here are ten great ways to savor all that autumn has to offer before winter rolls in (I’m sorry for even mentioning it).

  1. One word: pumpkin.  Eat everything pumpkin you can find.  Pumpkin pie, pumpkin donuts, pumpkin cookies, pumpkin muffins, pumpkin pancakes, and of course Green Mountain Coffee Pumpkin Spice.  When you’re not eating pumpkins, try your hand at carving them.  Save the seeds and then roast them to commence the pumpkin eating again!
  2. Build a scare-crow to keep your Jack-O-Lanterns company.  Despite the name, scare-crows don’t have to be scary and they can be as simple or as elaborate as you want to make them.  Building your own scare-crow is a fun, kid-friendly way to spend an afternoon. 
  3. Go for a hike, nature walk, or even just a brisk stroll around the neighborhood.  Even if you don’t live in a climate like ours here in Vermont that offers stunning autumn foliage, it’s still great to get a breath of fall fresh air.
  4. If you are lucky enough to have a ton of leaves to rake, jump in!  Nothing is more satisfying than plunging into a fluffy mound of leaves, especially if you are the one who’s done the raking all day.  Don’t be shy; this one isn’t just for the kids.
  5. Pick your own peck of apples or pick a peck at your local farmer’s market.  Use your fresh apples for apple pie, caramel-coated apples, or try a cheddar and apple pizza.  Then, what better way to celebrate your hard work than with Hot Apple Cider and apple cider doughnuts?
  6. Get out in the country and go for a hay ride.  Whether you go tractor- or horse-drawn, the sweet smell of hay and the gold and jewel tones of harvest will transport you to an autumn wonderland.
  7. Get lost in a maze of maize!  You’ll be amaized by how fun corn mazes are.  Okay, I’ll stop being corny.
  8. Visit a haunted house or haunted woods.  Get your heartbeat pumping and prepare for a lot of laughs afterwards. This is the one time of year when you should be afraid of the dark.
  9. Break out that old guitar and gather around a bonfire.  The weather is just right for getting cozy around a crackling fire with a few good friends and a steaming cup of Cafe Escapes Dark Chocolate Hot Cocoa.  S’mores anyone?
  10. Play a game of touch football.  Many of us will be doing a lot of football watching this season, but why not join in the fun yourself?  The crisp weather is perfect for running around!

What are you most excited about doing this fall?  If you are anything like me your list is eating, more eating, and eating with good company!


Double Black Diamond Pudding Pie

Double Black Diamond Pudding Pie

If you ski, you might get the double meaning behind Green Mountain Coffee® Double Black Diamond coffee. You see, ski trails come with a rating system made up of colors and shapes so that you can pick a trail suited to your abilities. Double black diamond? Expert only, sir and madame.

A coffee named after that sort of exhilarating ride down a ski slope? You can bet it's got some danger behind its name. The Double Black Diamond Extra Bold coffee, I have to admit, is one step too dark for this recipe developer to drink on a random Tuesday. (I'm much more a Fair Trade Pumpkin Spice girl.) But that's okay, because it makes one heck of a dessert.

I don't know about you, but I'll take my caffeine any way I can get it. Pairing it with chocolate? I'm in. Pairing it with chocolate pudding? Doubly so.

You might imagine that as a recipe developer, there are quite a few leftovers around these parts. And that maybe we try to gift them to people as often as we can. All of that is true. Then there's Double Black Diamond Pudding Pie.

Double Black Diamond Pudding Pie

I tried to get my husband to take it to work. Begged even, knowing if it stayed here, we'd eat the whole thing between the two of us. He refused. Because he wanted to eat the whole thing between the two of us. It's that good.

Double Black Diamond Pudding Pie is one of the easiest desserts I've ever put together. It's a no-bake pie, which makes it especially great for the upcoming holiday season. A fantastic dessert that doesn't take up room in the oven, leaving plenty of room for your roast beef, roasting vegetables, and every other bit of the savory part of your meal.

I guarantee, when you present this pie to your guests at the end of a filling holiday meal, there may be some initial groans of fullness. Just one bite though, and they'll be wolfing it down.

Double Black Diamond Pudding Pie

Double Black Diamond Pudding Pie

makes one 9" pie


  • 1 3.8 oz box Devil's Food Instant Pudding mix
  • 1 cup heavy cream
  • 1 1/2 cups Green Mountain Coffee Double Black Diamond Extra Bold, cold and divided
  • 22 Newman's Own Creme Filled Chocolate Newman-O's Cookies
  • 22 Newman's Own Chocolate Creme Filled Chocolate Newman-O's Cookies
  • 1 8 oz tub frozen whipped topping, thawed or 2 cups heavy cream, whipped until fluffy with 3 tablespoons granulated sugar and 1 tablespoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • cocoa powder for garnish (Optional)


  1. Brew a 12 oz cup of Double Black Diamond Extra Bold coffee and refrigerate until cold.
  2. When the coffee is sufficiently cooled, make the pudding: In a medium bowl, whisk together pudding mix, heavy cream and 8 oz (1 cup) cold coffee, leaving 1/2 cup coffee to the side.
  3. Whisk together until pudding solidifies, about 5 minutes, then refrigerate while you assemble the other ingredients.
  4. Line a 9" pie plate with 22 cookies. I used all vanilla cream filled on one layer and chocolate cream filled on another, but you are welcome to alternate if you wish.
  5. When the first layer of cookies is in the bottom of the pie plate, spoon a bit of cooled coffee over each one, taking care not to use all the coffee, as you will need it for the second layer of cookies too.
  6. Layer half of the pudding on top of the cookies.
  7. Place a second layer of 22 cookies on top of the pudding layer, then spoon coffee over each of these.
  8. Layer the rest of the pudding on top of these cookies, then place in the refrigerator for at least 20 minutes, covered with plastic wrap.
  9. When ready to serve, you can top with either frozen whipped topping that has been thawed, or homemade whipped cream. However, if you're using whipped cream, you must make sure the pie is going to be eaten the day you top it. If using whipped topping, the pie will last several days in the refrigerator, covered, and can be eaten over those days.
  10. Layer whipped cream or whipped topping over the pudding, then sprinkle with milk and semisweet chocolate chips (or stick to just one kind if that's all you have on hand), and garnish with cocoa powder.
  11. Serve immediately, or, if using whipped topping, you can make the pie at least a day in advance. The pie will only get better as it sits.

Make sure you visit Bluebonnets & Brownies for a chance to win some Double Black Diamond Extra Bold Coffee for yourself!


Ode to Pumpkin Spice

Fair Trade Pumpkin Spice Coffee Cupcakes with Pumpkin Spice infused Buttercream

There is no flavor like Pumpkin Spice in the fall.  No flavor can touch it.  It makes everything taste better.  Breads.  Cakes.  Coffee.  Lattes.  Add it to chicken and there’s no doubt it would become an instant autumn classic.  It makes the room smell amazing – like you’re bathed in cinnamon and nutmeg.  A perfume would sell like hot cakes – or just brew yourself a cup (or two or three) and savor the aroma.  In the end, for the next three months, all we want is Pumpkin Spice, everywhere, all the time.  So here is a quick round-up of recipes to (pumpkin) spice up your autumnal eating adventures:

Any other Pumpkin Spice must-haves to add to the list?


A Few Sweet Fall Treats and Tunes at the Train Station

Maple Bon Bon LatteSweet Pumpkin Surpreme

Have you see the first leaves changing for fall? There are a few on our Waterbury Vermont campus!  This inspiring season has brought out two new, tantalizing drinks in the Green Mountain Coffee® Train Station.

We have the Sweet Pumpkin Supreme: our very own Pumpkin Spice coffee complemented with sweet caramel syrup and a splash of warm steamed cream. It’s a treat to warm you up and sweeten your day as the autumn temperatures brighten up the mountain sides around us.

We're also crafting the Maple Bon Bon Latte: espresso, steamed chocolate milk, and a shot of real Vermont maple syrup. The espresso is sweetened up by the maple syrup and the chocolate milk leaves a smooth aftertaste.  This is a favorite served hot or iced!

With a cup of coffee to keep us going, we have our final few weeks of Music on the Porch up ahead this month. For the last three weeks we will be giving away four raffle prizes every Sunday: a Vue® brewer, a Classic Keurig® brewer, a bag or box of coffee, and one free drink at the Train Station. Drawings are held at the end of every Music on the Porch event. Music plays from 1 p.m. to 3 p.m. ET on Sundays. All raffle proceeds support Food4Farmers.

August 16th we have the Growlers, a well-known local group, playing blues, country and rock and roll for us. August 25th Jim Charonko will be playing folk, rock and familiar oldies. Our grand finale musician will be Seth Yacovone on September 1st playing his original blues tunes.

Make sure you have a chance to stop in this month! Try a new coffee, settle in and listen to some great local music!


Pumpkin Spice Coffee Is Back…and with a New Latte, too!

Green Mountain Coffee Pumpkin Spice and Pumpkin Spice Latte are back!

Love is finding that special something that stirs your insides and makes your sprits soar. Love is stocking up on that ‘something’ so you can brew it every week until its annual return. Love is waiting with bated breath for a special announcement, knowing that when the crispness of autumn presents itself, so will your beloved.  Love is patience, and patience, my dear friends, is rewarded. 

Today, Green Mountain Coffee® Pumpkin Spice is back!  The sweet, creamy flavors of cinnamon and nutmeg make Pumpkin Spice just right for fall's crisper days and cooler nights.  Pumpkin Spice is love, pure and simple.  Get it in bags or for your K-Cup® or Vue® brewer online and in stores now. Perfect to brew and sip... or brew and bake!  We have recipes for Pumpkin Spice cupcakes and donut trifles to get your creative (pumpkin) juices flowing.

And love multiplies, right?  Introducing the Pumpkin Spice you love, now in a latte.

Smooth and delicious Fair Trade Certified™ coffee meets the delicate natural sweetness of milk and the warm spice notes of pumpkin, cinnamon, and nutmeg for a taste that conjures up a slice of whipped cream-topped pumpkin pie.  Savor the season with this Limited Edition café beverage – exclusively for the Vue® brewing system.

Remember: Pumpkin Spice comes in before the turning of the leaves and leaves with the snow, so stock up now before it makes it back into the pumpkin patch! 



Putting The Pumpkin In Pumpkin Spice

With Halloween virtually around the corner I must admit that I’ve got pumpkins on the brain. In fact, I recently decided to get some friends together and put our creativity and love for Pumpkin Spice coffee together. Out of this gathering came some pretty cool pumpkin carving and a seasonal spin on our K-Cup® Carousel. Check them out and let us know what you think! 

Psst...Grab some Pumpkin Spice Coffee before it goes away 11/5!



Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle Recipe


It's the most wonderful time of the year!  And yes, I am singing that line - because right now is Fair Trade Pumpkin Spice time. My favorite of all Green Mountain Coffee® blends, made even better because it is Fair Trade Certified™. I big puffy heart developing recipes around all the Green Mountain Coffees that I do, but anyone who's known me for a while knows that Fair Trade Pumpkin Spice is the end-all, be-all in my coffee world. Developing a recipe with this scrumptious coffee is a highlight for me every Fall.

Let's talk about classic combinations for a second. Peanut butter and jelly. Cookies and milk. Doughnuts and coffee. Just a few simple ingredients: pumpkin doughnuts from your favorite bakery, vanilla pudding with a Fair Trade Pumpkin Spice kick, and fresh, decadent whipped cream. Put them together and what have you got? Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle! Fair Trade Pumpkin Spice coffee provides the perfect flavor profile for a decadent Autumnal dessert fancy enough for Thanksgiving, but also at home on a Tuesday. These trifles are make-ahead, and look adorable in mini trifle cups or Mason jars, which also means they'd be easy to transport to the next football tailgate too. Just a couple of Fair Trade Pumpkin Spice K-Cup® packs and you'll be on your way. Just make sure you get your K-Cup® packs ordered soon. They're known to sell out quickly!

Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle

serves 8


4 Pumpkin doughnuts from your favorite bakery (Cake doughnuts with a sugar glaze work best.)
1 3 oz package Vanilla Cook & Serve Pudding
3 8 fl oz cups Green Mountain Coffee Fair Trade Pumpkin Spice coffee, divided
2 pints heavy whipping cream, divided
1 tablespoon pure vanilla extract
4 tablespoons granulated sugar Pumpkin Pie Spice for garnish


Prepare the vanilla pudding mix. The cook and serve style calls for 2 cups of milk on the package. Instead, use 1 cup of heavy whipping cream (You will have 3 cups of heavy whipping cream left over) and brew one cup of Fair Trade Pumpkin Spice coffee. Add both to a small saucepan, and then add the pudding mix.

Stir constantly over medium heat until just reaching a bubbling boil. Remove from heat, place in a bowl and cover with plastic wrap. Place the pudding in the refrigerator - it will thicken as it cools.

After about an hour, the pudding should be the perfect consistency, and nicely chilled.

Slice each of the doughnuts in half, and then chop each halve into smaller pieces. Fit 1/2 a donut into each vessel, whether it be a mini trifle cup or an 8 oz mason jar.

Brew two 8 oz cups of Fair Trade Pumpkin Spice Coffee. Pour 2 oz (the size of a shot glass) over the pumpkin doughnut pieces in each vessel and set aside.

Spoon about 3-4 tablespoonfuls of pudding over the donuts in each serving glass. Distribute evenly among the glasses until all the pudding is used.

Add the remaining cream to a large bowl, along with the pure vanilla extract and granulated sugar. Whip on high speed in a stand mixer or with a hand mixer until the cream has stiff peaks.

Spoon whipped cream over the pudding layer in each trifle, making sure each cup gets an equal amount until the cream is all gone.

Cover each trifle with plastic wrap (or screw on lids if you're using mason jars) and refrigerate for at least 4 hours. Just before serving, sprinkle each trifle lightly with pumpkin pie spice for garnish.

Trifles can be refrigerated for up to 2 days.


[Psst - if you go over to Bluebonnets & Brownies, there's a Pumpkin Spice giveaway going on, too!  Go on over and check-it out!]


6 New Ways To Enjoy Your Vue Brewer

We are excited to introduce 6 new ways to enjoy your Vue® Brewer. Green Mountain Coffee® Hazelnut, Pumpkin Spice, French Vanilla & Fair Trade Organic Sumatran Reserve bring flavor and character to the Vue® line, while Barista Prima Coffeehouse® Decaf Italian Roast and Celestial Seasonings® Lemon Zinger® bring great variety. Shop these wonderful new additions to the Vue® line of beverages today! 


Announcing Pumpkin Spice Vue® Packs

Just in time for autumn, the ever popular Pumpkin Spice from Green Mountain Coffee® is now available for your Vue® Brewer! Shop Pumpkin Spice Vue® packs and bring the flavors of autumn to your Keurig® brewer.



Looking Back at Summer in the Visitors Center

The summer season has come to an end at the Visitor Center & Café in Waterbury, Vermont. We had a wonderful season with spectacular weather and lots of visitors.

As I think about putting my deck furniture away and taking my sweaters out from storage, I remember our amazing summer season, yet look forward to fall and winter in Vermont. We celebrated our Music on the Porch series every Sunday, including a performance by Grammy Award winner and native Vermonter, Dave Keller; commemorated the one year anniversary of Tropical Storm Irene and the tremendous progress the town of Waterbury has made; and began supporting the Vermont based non-profit  Food 4 Farmers whose mission  is to facilitate the implementation of sustainable food security programs in coffee-growing communities.


Wow, what a feel-good summer for Waterbury and the Visitor’s Center!  We are so happy to be part of such a great community. We hope you come and visit us soon.  To entice you, our Limited edition Pumpkin Spice Maple Supreme is now on the menu. What is it, you ask?  We start with Fair Trade Pumpkin Spice coffee, add a little steamed light cream, and a shot of Vermont maple syrup. If you really want to make it special we add a dollop of whipped cream to top it off!  It's a crowd favorite!



Green Mountain Coffee Brew Over Ice Hazelnut & Cream Ice Pops Recipe

They're here: the dog days of summer. If you're like me, you're craving fall (and Fair Trade Pumpkin Spice K-Cup® packs) like crazy. But we're not quite there. These last few weeks of summer's warmth and late sunsets are just the time to savor Green Mountain Coffee's Brew Over Ice flavors.

Around our house, we adore all the Brew Over Ice choices, from Nantucket Blend Iced Coffee to Strawberry Pomegranate Vitamin Burst™, but we decided to harness the inherent dessert qualities of Brew Over Ice Hazelnut coffee to make one last summery treat - Brew Over Ice Hazelnut and Cream Ice Pops! Just a few simple ingredients and one press of your Keurig® brewer's button will have you on the way to an indulgent sweet treat that's easy too. We love this novel approach to "iced" coffee. I can see making many more ice pops this way with all the Brew Over Ice flavors! I used my Zoku Pop Maker to create these ice pops, but you can use any ice pop mold you like. It'll just take longer to freeze each layer.



Green Mountain Coffee® Brew Over Ice Hazelnut & Cream Ice Pops

makes 4 ice pops


6 oz Green Mountain Coffee® Brew Over Ice Hazelnut coffee

3 tablespoons granulated sugar

6 oz Coffee-Mate Natural Bliss Vanilla Creamer


Brew one 6 oz cup of Green Mountain Coffee® Brew Over Ice Hazelnut coffee in your Keurig® brewer. Pour the cup into a small saucepan and add sugar.

Stir the coffee-sugar mixture frequently over medium heat until the sugar has dissolved completely. Pour the coffee back into a ceramic mug and place it in the refrigerator. Allow the coffee to cool completely before you make the ice pops. When the coffee is cool, use a measuring cup or funnel to pour coffee into each pop mold about 1/3 of the way up.

Place in the freezer and allow to freeze completely before starting the next layer.

When the first layer is frozen, repeat this step with Coffee-Mate Natural Bliss creamer, pouring it on top of the first layer, another 1/3 of the way up the pop mold. Place back in the freezer and allow to freeze completely.

Once the second layer is frozen, finish with another coffee layer.

If you'd rather have ice pops in a hurry, and don't care about the striped look, simply mix the coffee and creamer together and freeze all at once.


Pumpkin Spice Is Now Available

Pumpkin Spice fans, rejoice! That’s right, you can stop hoarding your beloved Green Mountain Coffee® Pumpkin Spice coffee and make room in the pantry for even more because it is now available for the season in K-Cup® packs! You know just as well as we do how great it is to have this autumnal favorite back in our line-up.




What is your favorite thing about Pumpkin Spice?  For us, it's the experience of drinking a fresh-baked pumpkin pie with every sip!


You Like Us, You Really Like Us!

Today, I’m thrilled to report that Green Mountain Coffee® has been named Coffee Brand of the Year in the 2012 Harris Poll EquiTrend study*. The study is conducted to measure which American beverage brands reign supreme among consumers. This year, Green Mountain Coffee led the poll among thirteen well-known coffee brands!

This may be the data geek in me, but the cool thing about the Harris Poll EquiTrend study is that it measures brand value rather than just brand recognition. So while we might not be as widely known as other coffee brands (yet), your loyalty showed that those who do know us really dig us…we’re looking at you, Pumpkin Spice fans!

Here at Green Mountain, we’re honored to have been named the Highest Ranked Brand in our category. We’re so appreciative of everyone involved in the study and anyone who has made our coffee a part of their lives. Thank you!

*Green Mountain Coffee received the highest numerical Equity Score among coffee brands included in the 2012 Harris Poll EquiTrend® Study, which is based on opinions of 38,529 U.S. consumers ages 15 and over surveyed online between January 31 and February 20, 2012. Your opinion may differ (but we hope not!). “Highest Ranked” was determined by a pure ranking of a sample of coffee brands.

Fair Trade Island Coconut Cookie Recipe

I don't know about the rest of you, but sometimes there's nothing better with a hot cup of coffee than a cookie. A really great cookie, where every bite offers a surprise. A crispy outer texture and a chewy middle are also must-haves. This is what I wanted when I started thinking about today's recipe featuring Green Mountain Coffee®Fair Trade Island Coconut® Coffee. Island Coconut is one of my favorite Green Mountain Coffee seasonal flavors, second only to Fair Trade Pumpkin Spice (which, from me, love springs eternal). I dare say Island Coconut is my husband's favorite Green Mountain flavor, period. I was inspired to create a cookie that you would love, but also that he would adore, given it's his favorite flavor.

Fair Trade Island Coconut Cookies by Bluebonnets & Brownies


I gathered as many coconutty mix-ins as I could, and even went so far as to separate the Almond Joy Pieces - think M&Ms with toasted coconut and almond inside - by color, only adding the brown and cream colored candies. (There may have been discussion of my OCD behaviors as I separated out the blue candies from the brown and cream.) You coconut lovers are going to really enjoy that Fair Trade Island Coconut Coffee makes an appearance in both the cookies and a yummy glaze for the top. Don't skip the glaze! It's so easy to make, and really adds something special to your afternoon coffee break.

As you read the recipe, you'll notice that I say to refrigerate the cookie dough for at least 20 minutes. This is a recommendation I would make to you for any cookie dough, not just my recipe. Cookie dough bakes and tastes better if it is allowed to get cold again before baking. That's why those store-bought ready-made doughs taste so darn good and look so uniform when baking. Refrigerating your homemade cookie dough will get you the same delicious results. Let's just say if you place a plate of these next to the office Keurig®brewer, you're going to be everyone's favorite co-worker. I hope you love them as much as we did!


Fair Trade Island Coconut Cookies by Bluebonnets & Brownies

Island Coconut Cookies

makes approximately 32 large cookies


For the Cookies

4 cups all purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
1 cup quick cooking oats
1 1/2 cups of butter, melted (3 sticks)
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup Fair Trade Island Coconut coffee
2 large eggs
1 cup Almond Joy Pieces
1 cup toasted angel flake coconut
1 cup cocoa dusted almonds, chopped

For the Glaze
1/4 cup Green Mountain Coffee Fair Trade Island Coconut coffee
3 tablespoons cream cheese
1 1/2 cups powdered sugar


For the Cookies

Preheat the oven to 350F.

Brew a cup of Green Mountain Fair Trade Island Coconut Coffee. Use the smallest setting your Keurig allows. I used my 4 oz setting. Allow the coffee to come to room temperature, placing in the refrigerator if necessary to speed up the process.

In a medium bowl, combine flour, kosher salt, baking soda and quick cooking oats. Use a whisk to combine the ingredients evenly and aerate the flour. Set aside.

When the oven is heated, place the angel flake coconut on a parchment lined baking sheet in an even layer and place in the oven. Bake for 7-12 minutes, checking often in the last 5 minutes of cooking. The coconut should toast to a spotty golden brown. Don't expect all of the coconut to change color.

Remove from the oven immediately if you see any pieces start to get dark brown. Turn the oven off again once toasted.

In the bowl of a food processor, place the cup of cocoa dusted almonds. Pulse repeatedly until the almonds are fairly small chunks.

In a medium bowl, combine the cooled coconut, cocoa dusted almond pieces and Almond Joy pieces. Mix by hand until evenly distributed, then set aside.

Melt the sticks of butter in a microwave safe bowl, then allow them to cool slightly. In the bowl of a stand mixer or a large mixing bowl, combine melted butter, both sugars, vanilla, and coffee. Mix on low until combined, then add the two eggs. Mix on medium speed for 3-4 minutes, until the mixture is light and fluffy.

Add flour mixture in increments, mixing on low after each addition. Scrape down the sides of the bowl before you add more flour each time. When flour mix is completely incorporated, add the toasted coconut mixture and mix on low or by hand until the mix-ins are well distributed.

Place the entire bowl of dough in the refrigerator for at least 20 minutes, though half an hour is better.

Preheat the oven to 375F.

Using a large cookie scoop, scoop 9 cookies at a time onto a parchment lined baking tray. Place the dough back in the refrigerator after you dish out each set of 9.

Bake for roughly 17 minutes, until the cookies are golden brown. Allow them to cool for a moment on the tray, then remove to a cooling rack and allow to cool completely before glazing.


For the Glaze

In the bowl of a mixer or small mixing bowl, combine coffee, powdered sugar, and cream cheese. Mix on medium high until the cream cheese has completely mixed in and the glaze becomes fairly thick. Add more powdered sugar if you would like the glaze to be thicker.

When the cookies are completely cool, spread them out on paper towel. Place the glaze in a frosting bag or ziptop bag. Seal the bag by twisting to remove all the air, pushing all the glaze into one sealed corner of the bag for piping. Cut a very small tip off the corner of the bag, then pipe glaze onto the cookies in any pattern you like (I did a criss-cross zig-zag). Allow the glaze to set for at least an hour, then place the cookies in an airtight container and store in the refrigerator for freshness. Serve alongside strong cups of Green Mountain Coffee Fair Trade Island Coconut coffee!


Fair Trade Pumpkin Spice Coffee Cupcake Recipe

Amber of Bluebonnets & Brownies is back for her Fall coffee-inspired recipe!  And I only need four words to introduce her latest recipe: Fair Trade Pumpkin Spice!

This is the recipe I've been waiting all year to write. Recently, a promotional email from Green Mountain Coffee® went out. The subject line? "Pumpkin Spice is Here!". The text of the message? "Some people wait all year for this."

Yeah. I fully admit it. I'm pretty sure I inspired that marketing genius. Because I do. I wait all year. Or, actually, I try not to wait all year. I try to buy as many Pumpkin Spice K-Cup® portion packs as I can get my grubby little hands on, and then I hoard them, rationing myself to 2 (okay, 3) cups a day, praying that they'll last through to August.

It never works out. I just can't get enough of the Fair Trade Pumpkin Spice coffee.

Two years ago, my husband added fuel to the fire, buying me a Keurig Milk Frother for our anniversary. In November.

Autumn + Pumpkin Spice + Milk Frother = one jittery recipe writer full of Pumpkin Spice Lattes, my friends. I don't regret a single cup.

I knew we had to go sweet for this recipe. Our last recipe was savory, Island Coconut Chicken Curry, if you remember. But there's really only one direction you want to go when it comes to pumpkin and spice and everything nice - and that's straight down Sugar Lane.


The first recipe I ever had featured on Green Mountain Café was a chocolate mayonnaise cake. A recipe near and dear to my heart because it was my grandfather's. It relies heavily on strong coffee for its signature flavor, and so I wondered, how would a Spice Cake with a coffee and mayonnaise base be?

If the email I received from my husband's coworker this morning is anything to go by, not only does this cake work, the combination of the coffee-base and Pumpkin Spice coffee infused buttercream are, and I quote, "like manna from the Gods". (He often foists the extras of my creations off on his co-workers - it's actually made him quite popular!)

I hope that you enjoy Pumpkin Spice coffee, and Pumpkin Spice Cupcakes, as much as I have. They both embody everything I have come to love about the Fall: cozy comfort, inviting warmth, and enticing aromas.

Happy Autumn, everyone!

Pumpkin Spice Coffee Cupcakes

makes 16-18


2 1/2 cups All Purpose Flour
1 cup packed Brown Sugar
1/4 teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1/2 teaspoon All Spice

1 cup Mayonnaise - no substitutes!
1 cup (8 oz) Green Mountain Coffee Fair Trade Pumpkin Spice Coffee, cooled
2 teaspoons Pure Vanilla Extract


Preheat oven to 350F.

In a large bowl, combine flour, brown sugar, salt, baking soda, cinnamon, nutmeg, cloves, ginger, and all spice. Stir completely with a wire whisk - this will allow the ingredients to distribute evenly and also aerate.

In a smaller bowl, combine mayonnaise, coffee, and vanilla extract. Whisk as well, until ingredients are well mixed.

Stir wet ingredients into dry, mixing completely to make batter.

Line 12 count muffin tins with paper liners, or spray with cooking spray. Using a 1/4 cup measure, scoop batter into each muffin well. You should end up with exactly 18 cupcakes if you use the 1/4 cup measure.

Bake for 25-30 minutes, until a toothpick inserted into a cupcake removes cleanly. Allow to cool completely before frosting.

Pumpkin Spice Coffee Buttercream Frosting

1 cup (2 sticks) salted butter, softened to room temperature
4 cups powdered sugar
3 tablespoons cold Green Mountain Coffee Fair Trade Pumpkin Spice Coffee
1 teaspoon Pure Vanilla Extract
1 tablespoon Pumpkin Pie Spice

In a stand mixer, or using a hand mixer, cream butter until it is light and fluffy - 4-10 minutes at least. Add powdered sugar, 1 cup at a time, mixing well after each addition. Add coffee one tablespoon at a time, mixing again after each addition, and then vanilla and pumpkin pie spice.

My kitchen was very warm, so my icing seemed a bit too soft at this point. I refrigerated it to stiffen it up, and then re-mixed it when I was ready to frost my cupcakes. If after refrigeration the frosting seems too stiff, add 1 tablespoon of half and half and mix well again with your mixer. Alternate between tablespoons of half and half and Pumpkin Spice Coffee until frosting reaches your desired consistency.

Cupcakes and frosting will keep in an airtight container in the refrigerator for up to 3 days.




Green Mountain Coffee Roasters, Inc. is World’s Largest Purchaser of Fair Trade Certified Coffee

We have some very good news to share:  Fair Trade USA, the leading third-party certifier of Fair Trade products in the United States, has confirmed that our parent company, Green Mountain Coffee Roasters, Inc. is the largest purchaser of Fair Trade Certified™ coffee in the world for 2010.  In its fiscal 2010, GMCR purchased over 23 million pounds of Fair Trade Certified™ coffee.

This is truly an amazing feat – but it reflects more on what you’ve done, our coffee fans! Green Mountain Coffee, your go-to revelation brew, is only able to offer the largest selection of Fair Trade Certified coffees in the United States only because you choose to drink a coffee that gives back.  You’ve decided to sip on Fair Trade Pumpkin Spice or Fair Trade Organic Sumatran Reserve or Fair Trade Kenyan Highland Cooperatives because it’s a quality brew all around: for your taste buds and for farmers around the world.

Our thanks to you for enthusiastically supporting Fair Trade!


Look Who’s Back Early – Pumpkin Spice!

Pssst.  Want to know a secret?  Let’s see if you can guess it!  Here are some hints:

  • It’s full of warm, spicy notes.

  • It’s the essence of autumn.

  • You’ve been asking for it since it went away for the season last year.

Got it?  Okay, enough guessing:

Fair Trade Pumpkin Spice is back for fall a week early – right now, just for you online! You can start looking for this fall favorite at your local grocery or retail shops after August 15, 2011, but (for those who can't wait a moment longer), you can find it right now exclusively on the web.

Brew up a cup of this Limited Edition Fall Seasonal coffee and prepare to indulge yourself in the fragrance and flavors of the season.  For anyone who’s learned to love this flavor, Pumpkin Spice offers the experience of fresh-baked pumpkin pie —warm spice notes and creamy body — and fills the room with a mouthwatering aroma.  Not to mention it's Fair Trade Certified™.  No wonder it’s our most popular Seasonal flavor!

Pumpkin Spice will be around for the season in bags and K-Cup® portion packs for your Keurig® brewer until November 11, 2011, or until supplies last.

So: Are you excited about this spicy coffee's return to your coffee mug?