Starbucks Copycat S'mores Frappuccino Prep: 5 mins | Cook: PT0S | Total: 10 mins | Serves: 1 | Cuisine: American Imagine a towering glass filled with a creamy, frozen blend of bold coffee and sweet vanilla ice cream, topped with a cloud of toasted marshmallow fluff. This Starbucks Copycat S'mores Frappuccino tastes like a campfire treat transformed into a chilled caffeine kick, complete with swirls of rich chocolate syrup and the salty crunch of crushed graham crackers. We’ve combined the best parts of a cozy dessert with the energy of a cold brew. By blending heavy cream and milk with a scoop of ice cream, we get that signature thick, velvety texture that makes a Starbucks Copycat S'mores Frappuccino so satisfying. The best part is how quickly this comes together. You only need a few minutes to whip up this treat, meaning you can enjoy a gourmet Starbucks Copycat S'mores...
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Upgrade Your Potluck with Cobb Egg Salad
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Cobb Egg Salad
Prep: 15 mins | Cook: PT0S | Total: 25 mins | Serves: 6 serving(s) | Cuisine: American
Egg salad often gets a bad rap—dry, bland, and boring. You might think classic versions lack excitement. Enter Cobb Egg Salad, a vibrant twist that elevates this potluck staple. Instead of just eggs, we mix in crunchy bacon, creamy avocado, and tangy blue cheese, creating a medley of textures and flavors.
The best part? You can whip this up in just 15 minutes. Using hard-boiled eggs as a base, we blend creamy mayonnaise and Greek yogurt, adding a splash of red wine vinegar or fresh lemon juice for brightness. With each bite, you’ll taste the savory richness of crumbled bacon and the cool creaminess of avocado. This Cobb Egg Salad doesn’t just satisfy hunger; it impresses guests and enlivens any gathering. No more boring egg salad—this recipe redefines what it can be.
Cobb Egg Salad
Ingredients
3 tbsp. mayonnaise
3 tbsp. yogurt
2 tbsp. red wine vinegar or fresh lemon juice
kosher salt
freshly cracked black pepper
8 hard-boiled eggs, chopped into 8 pieces, plus extra for garnish
8 strips bacon, cooked and crumbled, plus extra for garnish
1 avocado, sliced thin
1/2 c. blue cheese, crumbled, plus extra for garnish
1/2 c. cherry tomatoes, halved, plus extra for garnish
2 tbsp. chives, sliced thin
Instructions
Step 1
In small bowl, add 1/2 cup mayonnaise, 1/4 cup yogurt, and 1 tablespoon vinegar. Use fork or whisk to blend until smooth and creamy. Taste mixture and sprinkle in salt and pepper to your liking. Stir again to combine flavors fully. Set aside for later.
Step 2
In large bowl, take cooked, chopped eggs, crispy bacon pieces, diced avocado, crumbled blue cheese, and halved tomatoes. Gently mix together until combined. In separate small bowl, combine half of dressing and fold into egg mixture until lightly coated. Taste, add salt and pepper if needed.
Now, sprinkle chopped chives, more bacon, extra eggs, blue cheese, and tomatoes on top. Drizzle with remaining dressing or serve it on side for dipping. Enjoy colorful, hearty dish!
For creamy texture, use equal parts mayonnaise and Greek yogurt. This balance keeps egg salad rich without being too heavy. Adjust vinegar for tang; taste as you mix.
Leftovers
Store Cobb Egg Salad in glass container with tight lid. Keeps in fridge up to 3 days. For reheating, best to use microwave on low power for short bursts to avoid overcooking eggs.
Make It Your Own
Swap bacon for smoked salmon for lighter, savory twist. Add capers for extra zing.
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