Monday, April 20, 2015

(SRC) Nutella Peanut Butter Braid

Every. Single. Morning.  My beloved youngest daughter, Colette has Nutella and peanut butter on whole wheat bread. On one half of the bread I spread the Nutella and on the other is the PB and then I gently fold over the bread and (kindly) cut off the crust.  I'm a sucker for that kind of thing. Hey, if it's going to make my morning that much calmer and smoother I will cut off those silly crusts any day! Needless to say we go through a LOT of Nutella and peanut butter in our house.  I wonder if I could buy stock in Nutella?? 

When I came across this recipe for Nutella Peanut Butter Bread Bread on sweet Stephanie's blog, Dessert Before Dinner I was smitten right away.  I really tried to pick a different recipe for my Secret Recipe Club assignment but I kept coming back to this one.  I even tried to convince myself to make Stephanie's delicious looking recipe Breakfast Crescent Roll and her Sand Dollar Almond Cookies - but nope, my self-c0ntrol for Nutella and peanut butter together as one was very low.  I had to do it.  If not for me for my youngest daughter for all of you. Yes, I strive to bring all my precious followers only the best.  And Nutella is truly only the best.

I loved the technique and process that it took to create this bread.  It starts with a simple sweet dough along with making a sheet of Nutella and peanut butter.  The two are brought together after the dough rose and the sheet froze (goodness, that could be a song!!).  The sheet of N and pb is placed in the center of the rolled out dough.   The dough is folded over the chocolate sheet and then gently rolled to be repeated multiple times to create this marriage of amazing-ness. After feeling satisfied with the layers of Nutella, PB and sweet dough all as one,  then you divide the dough into three equal pieces and braid them together.  Viola! - a masterpiece! A sweet, beautiful and delicious masterpiece.

I thank you, Stephanie for sharing such a treasure of a recipe with me.   And now I pass along this gem to all of you.  Enjoy! 

 Nutella Peanut Butter Braid  
          (recipe from Dessert Before Dinner

1 packet of yeast (2 1/4 tsps)
1/2 cup milk, room temperature or heat in microwave for 25 seconds
2 TBSP butter, melted
2 TBSP sugar
2 tsp vanilla extract
1 3/4 cup flour 
2 TBSP Nutella
2 TBSP peanut butter

 In a medium bowl whisk together the milk, melted butter, sugar and vanilla.  Sprinkle yeast over this mixture and stir together gently.  Allow for mixture to sit for about 10 minutes and then pour into a large bowl.

Add in flour to wet mixture 1/4 cup at a time until a soft dough forms.  Set dough in a warm draft-free location and let rise for at least 45 minutes.  

While dough is rising spread Nutella and peanut butter on a sheet of parchment paper into a rectangle of about 9x5.  Place into freezer while dough is rising - at least 45 minutes.

Roll out dough into a 11x7 rectangle and then flip the N and PB sheet into center of dough.  Fold sides of dough over N and PB pinching the ends.  Fold dough into 3rds starting at each end making a square.  Gently roll out your square and then repeat folding dough into 3rds on top of one another to form a square.  Do this sequence as many times as you can - the more layers you make the flakier your bread will be. 

Roll dough into  12-16" long strip and then cut into three long strips, keeping one end in tack. Braid the strips together.  

Allow braid to rise for 45 minutes before baking in a 350 degrees F oven. Bake for 30 minutes.  Cool slightly and dig in! 


 Happy Nutella Peanut Butter Braid Baking!

Thursday, April 16, 2015

Triple Lemon Bundt Cake #BundtBakers

It is with great honor and delight that I present to you my first post as being part of a lovely group of food bloggers called, #BundtBakers.  #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page.

We take turns hosting each month and choosing the theme/ingredient.  This month the lovely Anshie from SpiceRoots  has chosen the theme as "Hidden Surprise" - Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices. The only requirement was that the cake be filled/stuffed inside.  Thank you so very, very much Anshie for all the work you put into hostessing this group this month.  It has been so much fun for me!  This month there are about 36 participants who have baked up a bundt cake with Anshie's theme of "Hidden Surprise" in mind. Please scroll to the bottom of this post to see the links to every one's cakes.  I can't wait to see what everyone has come up with.  I choose to bake a Triple Lemon Bundt Cake.  I have always loved baking with lemon.  It's fresh and light and has a lovely fragrant flavor. 

 If you are a lemon lover this is the cake for you as it is packed with lemon goodness both inside and out.  The cake starts off with the simplicity of a lemon pound cake that surrounds a decadent tunnel of lemon curd.  The cake is then topped off with a delicate lemon glaze. 

The beauty of this cake not only comes from it's visual presentation but also because it can feed quite a lot of hungry lemon loving mouths.  I shared the cake with my family, multiple friends and even my knitting group and I still have a nice size portion remaining.

I loved every one's happy reaction to the discovery of the surprise of the lemon curd that was slightly swirled within the cake.  The pound cake had a perfect texture that held the lemon curd enough so that it didn't fall to the bottom of the cake. If the cake had been lighter in texture it would not have worked as well. 

Grab some lemons and join me in baking up a wonderful cake that is sure to please and surprise all your lemon fans. 

Triple Lemon Bundt Cake 
(recipe slightly adapted from The Christan Science Monitor)

1 cup unsalted butter, at room temperature
2 cups granulated sugar
2-3 large lemons 
4 eggs
1 cup buttermilk
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup lemon curd (I used Dickinson's - homemade is fine too)  
1 cup powdered sugar


Preheat oven to 350 degrees F.  Grease and flour a 12 cup bundt pan - set aside. 

Beat butter until light.  Add in sugar and beat together until light and fluffy -  about 2-3 minutes.  Add in eggs one at a time - beating well in between each egg.  

Grate rind of 2 lemons (1 will be for the cake batter, the other for the glaze) and juice enough lemons to equal 1/4 cup + 2 TBSP of juice (set aside for glaze).  Add rind of 1 lemon and 1/4 cup lemon juice to the butter, sugar and egg mixture.  Mix well all together.

In a medium bowl whisk together flour, baking powder, baking soda and salt.  Add dry ingredients to butter mixture, alternating with buttermilk. Scrape down sides of bowl when needed.

Pour 1/2 of cake batter into prepared cake pan.  Spoon lemon curd into center of batter and then carefully run a butter knife through the curd and batter to slightly incorporate.  Spoon remaining batter over curd.  Smooth batter evenly with the back of a spoon or an off set knife. 

Bake for 50-55 minutes - the top will be golden brown and will not wiggle when shaken.  Cool cake for at least 30 minutes before inverting to a serving plate.  

While cake cools completely make glaze by combining powdered sugar, 2 TBSP lemon juice and 1/2 of the remaining grated rind. Add in more lemon juice if you wish to have thinner glaze.  Spoon glaze over completely cooled cake. Sprinkle remaining rind over glaze.  Slice and serve. 

Happy Triple Lemon Bundt Cake Baking!

Please enjoy the links below to see what my fellow #BundtBakers have created too! If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Sunday, April 5, 2015

(SRC) Raspberry Almond Coffee Cake

Happy Monday!  It's always nice to start off the week on a happy note.  It sets the mood for the rest of the week I believe.  Setting the mood for the week on a delicious note is not a bad idea either.  And I've got just the treat for you - Raspberry Almond Coffee Cake.  A delicious cake layered not once but twice with a surprise sweetness and then topped off with an almond crumble. There is a cinnamon sugar layer and then a layer of precious raspberries in this coffee cake making it extra special. 

Speaking of extra special, the blog I discovered this recipe on is more than extra special - it's SUPER DUPER extra special!! I found this recipe on Inquiring Chef - my assignment for the Secret Recipe Club this month.  What an absolute gem Jess is from Inquiring ChefJess lives in Bangkok, Thailand (YES, Bangkok, Thailand) with her hubby and twin baby girls.  She whips up gorgeous, gorgeous dishes and sweets that make your heart pitter patter and your mouth drool.  She writes her posts with simplicity yet with details that bring you right into her world.  And best of all she allows you to follow the growth of her beautiful, beautiful girls Molly and Clara.  In fact she updates their pictures and developmental progress every month.  I am on the edge of my seat for their 1 year old update coming up at the end of this month.  Please make sure you check out Inquiring Chef not only for Jess' cutie pie girls but also for all her fantastic recipes.  Jess' blog is not to be missed. 

 The next time you are looking for delicate yet delicious cake to serve for brunch, a snack or simply as a dessert please don't hesitate to whip up this very cake.  It can be made in a 9" spring form pan (as both Jess and I did) or you can use a 9x13 pan.  Either size pan would be just fine.  And for the raspberry layer, fresh or frozen berries can be used.  I actually used a combo of both as I didn't have enough fresh to fully cover the batter as I wanted to do and it came out just fine.  I would also like to point out that this cake is really not overly sweet as often cakes can be.  Only 3/4 of a cup of granulated sugar is used in the batter.  The almond topping also call for sugar which gives a perfect pairing with the "not too sweet" cake.

With a lovely cake recipe in hand and the promise of Spring to arrive soon I wish you all a fantastic and fabulous week ahead of you! May it be a happy, successful and easy week each and every one of you. :-)

Raspberry Almond Coffee Cake 
   (recipe from the lovely food blog, Inquiring Chef)

Topping Ingredients - 
1 cup all purpose flour
3/4 cup brown sugar, packed
1/2 tsp kosher salt
1/2 tsp cinnamon (my addition
1/2 cup silvered or sliced almonds
6 TBSP cold unsalted butter, cut into 1/4" cubes

Cake Ingredients - 
1 1/2 cup all purpose flour
1 TBSP cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt 
3/4 cup granulated sugar + 3 TBSP sugar, divided 
6 TBSP unsalted butter, at room temperature 
2 large eggs
1/2 tsp vanilla extract
1 cup buttermilk
2 cups raspberries, fresh or frozen 
1 TBSP cinnamon 

Directions - 

Make topping mixture by whisking together the flour, brown sugar, salt and cinnamon until well combined.  Add in cold butter cubes and mix into dry ingredients with your fingers or pastry cutter.  Butter should be incorporated into the dry ingredients until large crumbs form.  Refrigerate topping mixture until ready to use.

Preheat oven to 350 degrees F.  Grease a 9" spring form pan and set aside.  Make the cake batter by using a medium bowl to combine flour, cornmeal, baking powder, baking soda and salt.  Set dry ingredients aside.  Beat butter and 3/4 cup sugar in a large mixing bowl.  Add in eggs one at a time - beat well with each addition. Add in vanilla extract too. 

 Add in dry ingredients to the wet mixture in 3 separate additions - alternating with the buttermilk - starting and ending with the dry ingredients. Once all has been mixed well together pour 1/2 of batter into prepared pan. 

Combine 1 TBSP cinnamon and 3 TBSP sugar in a small bowl.  Sprinkle evenly over 1/2 of cake batter layer.  Spoon remaining batter over cinnamon & sugar layer.  Carefully spread with the back of a spoon or an off set knife if need be.  Sprinkle raspberries over this layer and then the topping mixture.  Bake for 55-60 minutes or until cake is golden brown and toothpick inserted into the center comes out clean.  

Cool cake, slice and enjoy! 

Jess has stated that this cake is great as a "make ahead" cake as it only gets better each day.  Store in an air-tight container at room temp for best results. 

 Happy Raspberry Almond Coffee Cake Baking!

Saturday, April 4, 2015

Maple Marinated Salmon

This past winter here in Southern NH has been down right rotten.  Its been cold. Its been grey. Freezing COLD temperatures for days and days in a row.  A s$#@-ton of snow + ice.  And REALLY, really COLD temperatures....opps, I guess I already said that.  But the good news is that now we have entered into the month of April so fingers crossed, the warmer weather is not too far away.  The other good news is that maple sugaring is in full swing right now in these parts of the woods.  The sap is running in our beautiful maple trees and loads of sugar houses have that lovely, fluffy steam coming out of it as the sap boils down into syrup.  In an effort to celebrate warmer temps ahead of us, I recently whipped up a delicious, simple and full of flavor salmon dinner.  And not just in ordinary salmon dinner at that.  Salmon that was marinated in a wonderful sauce of the sweetness of maple syrup, the saltiness of soy sauce and the awesomeness of crushed garlic.  A fantastic trio of flavors! 

Believe it or not I don't have much experience preparing fish.  It has only been in the past few years that I have been really making an effort to cook fish more often.  I was on top of the world with happiness when this salmon recipe came out so good.  In all honesty I was extremely proud of myself because of my lack of experience in the kitchen with fish.  I now have a new found confidence with making fish and I can't wait to make this recipe again!   I know that you will enjoy this treasure of a salmon recipe as much as my family and I did. 

You will need to marinate the fish in a mixture of maple syrup, soy sauce and crushed garlic for about 30-45 minutes before you bake it.  So just keep this time frame in mind when you plan to make this recipe.  For a perfect spring-time meal serve this fish along side some tender green beans and brown rice. You may actually think you are in a gourmet restaurant when you bit into the fish.  It's that good!

And if you are in need of some maple syrup I highly recommend you purchase it from my dear friends at Woodard's Sugar House - Mark and Katie's syrup is the BEST! And Katie even has a fabulous blog called, Maple Mama. So many great sources in one spot!! :-)

Maple Marinated Salmon 
 (recipe discovered on Cooking Classy)

Ingredients -
2 (4-6 oz) skinless salmon fillets 
1/3 cup pure maple syrup
3 Tbsp soy sauce
2 cloves of garlic, crushed
green onions and freshly ground pepper, for garnish 


In a medium bowl, whisk together maple syrup, soy sauce and crushed garlic.  Place salmon fillets into a baking dish and then pour marinate over the fillets - coating them well before covering them with plastic wrap and refrigerating.  Allow to marinate for 30-45 minutes - turning fish at least once as it marinates.  

Preheat oven to 400 degrees F.  Being careful to save the marinade, place the fish into a greased 9x13 pan and bake in preheated oven until fish is baked through - about 15 minutes.  

While fish is baking pour remaining marinade into a small sauce pan and heat over medium heat.  Bring to a boil stirring frequently.  When it boils reduce heat and cook for another minute or two.  Pour sauce over baked fish before serving. Sprinkle with sliced green onions and freshly ground pepper. Serve and enjoy! :-) 

Happy Maple Marinated Salmon Baking!

Wednesday, March 25, 2015

Berry Cheesecake Bars

Whom ever invented cheesecake is simply brilliant! Completely and honestly brilliant.  There are so many wonderful flavors and special additions that you can develop into a cheesecake.  It can be sweet or a savory.  No matter what the flavor it is always decadent and delicious. And a cheesecake is the perfect kind of cake to celebrate a special occasion - especially a 15th wedding anniversary! 

 Today we celebrate the beautiful Camilla Mann of the food blog, Culinary Adventures with Camilla,  and her marriage to her beloved hubby of 15 blissful years with all things CHEESECAKE.  26 of us passionate food bloggers have gotten together and brain-stormed, created and baked to our little hearts content all things CHEESECAKE.  Sweet ones, salty ones, mini and large are all being featured together in unison to honor and rejoice over the Mann's 15 years of marriage.  The Mann's really like cheesecake.  Can you blame them?! I can't. 

I made a batch of Berry Cheesecake Bars just for today's event. I love the taste of berries and cheesecake served together so I was delighted to find this recipe which bakes berries right into the cheesecake.   Instead of making a cheesecake in the traditional form using a spring form pan, this recipe is created into bars using a 9x13 pan.   The crust is made out of a delicious mixture of flour, sugar, rolled oats and butter.  Simple ingredients coming together to make a wonderful foundation for these bars.  The filling only requires 2, 8oz. blocks of cream cheese compared to the normal 3-4 blocks in a spring form size cake.  And you can choose to add in lemon juice to provide a fresh tartness to the bars or opt out of such an addition. Completely up to you!  The berries that you use in this recipe can be fresh or frozen - it all depends on what is available to you and your preference.

I present to you a wonderful recipe for cheesecake bars packed with berries and full of delicious-ness.  Happy 15th Camilla and Jake!  Wishing you both many, many more years to come of your beautiful marriage along side an abundance of CHEESECAKES!! :-)

Berry Cheesecake Bars 
      (recipe from Beauty and Bedlam)

Crust ingredients:
1 1/4 cup all purpose flour
1 cup sugar
1 cup rolled oats
3/4 tsp baking powder
2/3 cup salted butter, melted 

Filling ingredients:
(2) 8oz. blocks cream cheese, softened
2/3 cup sugar
2 Tbsp all purpose flour  
4 eggs
1 tsp vanilla extract 
2 TBSP fresh lemon juice - optional
2-4 cups mixed berries, fresh or frozen

Preheat oven to 375.  Grease a 9x13 pan and set aside.  Prepare crust - in a large bowl combine crust ingredients -  flour, sugar, rolled oats and baking powder.  Mix well all together.  Pour in melted butter and carefully stir all together.  

Gently press crust mixture evenly into prepared pan with a plastic baggie over your hand (the baggie prevents the mixture from sticking to your hands).  Bake crust for about 15 minutes or until crust is golden brown.  Cool crust for 30 minutes.  Reduce oven heat to 325.

Sprinkle berries evenly over cooled crust.  Make filling by beating softened cream cheese until light and creamy in a large bowl.  Add in sugar and 2 Tbsp flour. Beat well all together. 

Add in eggs, one at a time - beating well with each addition.  Add in vanilla extract and lemon juice.  Once all has been mixed well together pour filling mixture over berry layer and place into 325 oven.  Bake for 40-50 minutes or until knife inserted into middle comes out clean and center feels firm to the touch.  

Cool cheesecake for 2 hours before placing in refrigerator to continue to cool for at least 3 more hours.   Cut into bars and serve.  Enjoy!! 

Happy Berry Cheesecake Bars Baking! 

Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing Veggies
Chocolate Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures
Creme Brulee Cheesecake Bars by Tara's Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures
Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mom's New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You Can Cook
{No Bake} Marshmallow Cheesecake by An Affair from the Heart
No-Bake Pumpkin Cheesecake by Angels Homestead
Samoa's cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny Vanilla Bean Cheesecake by Renee's Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids

Saturday, March 14, 2015

Apple Pear Pie with A Crumble Topping for PIE DAY!

Hip! Hip! Hooray! Today is Pi(e) Day!!! All things PIE are celebrated today as the date 3.14 marks the beginning of a very famous number called "Pi" (3.141592653).  Bakers every where rejoice as this day of "Pi" gives us all the freedom to create, master and enjoy the delicious existence of PIE.  A group of such bakers (including myself) have gotten together to gather a collection of a variety of recipes which feature and honor PIE for all of you out there that also LOVE and ADORE pie just like we do! A HUGE bundle of gratitude goes out to Terry of Love and Confections for organizing this fantastic group of bakers to come together with all things PIE for this fabulous holiday of all holidays. You are fantastic Terry for orchestrating all of us! Please be sure to scroll to the bottom of this post to see the list of links to all the delicious pies our group has baked up for this very special, special day.

  I choose to bake an Apple Pear Pie with Crumble Topping.  Apples and pears make up the filling along with just enough sugar to sweeten the fruit along with sprinkling of cinnamon and then topped with a tender crumble of butter, sugar and flour. A master piece of a pie.

This particular pie was developed from a vision of mine for the perfect pie.  I wanted it to have a delicate and flaky crust which was then filled with sweet yet slightly tart fruits of apples and pears and then crowned with a lovely tender and crumbly topping.  After combining 3 different recipes together I was able to create my dream of a pie.  Life is good.  Or even better, "life is Pie-LICIOUS"! :-) 

I used Ina Garten's Perfect Pie Crust recipe for my pie crust (which is flaky, delicious and fool proof) and then I used the two recipes below to complete my lovely pie of all pies. I was quite delighted with the end result.

Apple Pear Pie with Crumble Topping

Filling Ingredients
(slightly adapted from Taste of Home)
3-4 large baking apples - peeled, cored and sliced
3 large ripe pears - peeled, cored and sliced
1 tsp fresh lemon juice
1 cup sugar
1/4 cup flour
1 tsp cinnamon

Crumble Topping Ingredients - 
(slightly adapted from Bourbon and Boots)
3/4 cup flour
3/4 cup sugar
1/2 cup butter, cut into cubes

Prepare a single pie crust using a recipe of your choice or even a store-brought crust is fine too.   Line a pie plate with said crust and place in refrigerator while you prepare the filling and topping.

Preheat oven to 375 degrees F.

In a large bowl combine all of the filling ingredients - gently toss together to incorporate fully. Set filling mixture aside as you prepare the crumble topping. 

In a medium bowl combine flour and sugar.  Using 2 knives or a pastry cutter, cut butter cubes into the flour and sugar until the butter is pea sized and uniform.  

Pour filling mixture into prepared pie shell and then carefully spoon topping over the fruit evenly.  Place pie onto a foil lined cookie sheet and bake for 50-60 minutes or until pie is golden brown and filling is bubbly.  If the pie crust edge looks like it is getting too dark, cover the edge with a piece of tin foil.

Cool pie for at least 2 hours before slicing and serving.  A scoop of vanilla ice cream always goes well with this pie. 

Happy Apple Pear Pie with Crumble Topping Baking!
Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

Enjoy a slice from the Pi(e) Day Bloggers:

Tuesday, March 10, 2015

(Healthier than McD's) Shamrock Shake

In our house we always enjoy a good holiday.  St Patrick's Day is no exception.  There may not be a drop of Irish blood in our family history but how can one resist dressing in green, building lepracaun traps and crafting colorful rainbows with piles of gold at the end of them all in an effort to drink up all that this holiday offers us. In the kitchen I love making the one pot meal of a boiled dinner and then treating everyone to a tray of Shamrock Shakes from McD's.  Goodness those shakes are just so yummy! 

This year I decided to try my hand at making my own Shamrock Shakes instead of the full-of-who-knows-what green and minty shakes from McD's.  And guess what ladies and gents, I had success!  Not only did I create a scrumptious shake that appealed to my girls and had them asking for more but it was also MUCH healthier than the shakes I served them in previous years.  What happiness for me! 

I used a frozen banana and a couple cubes of ice to make the shake thick and then I added in some almond milk, a couple drops of green food coloring and 2 drops mint extract (be SO careful when adding this into your mixture as you don't want to add too much or else the shake will taste just like toothpaste...yuck). I also dropped in a Thin Mint girl scout cookie because a cookie added into anything is just plain old fun.  At the last minute, before I put the lid onto the container of my Nutribullet, I added in 2 scoops of good vanilla ice cream.  I just had to! - I honestly feel like the shake would just not be festive without ice cream.  Oh yes, as you have seen, whipped cream and a cookie on top was also a necessity for my shakes.  REMINDER: this shake is "healthier" not "healthiest" by my standards.

I had so much fun making this recipe as I got to play around with making the drinks pretty.  Delicious and pretty drinks go far in my book.  I only wish I had gently placed a cherry on top of my mounds of fluffy white whipped cream too.  Next time for sure. 

Wishing all of you (Irish or not) a VERY Happy St. Patrick's Day.  May it be full of luck and mischief, lots of beautiful green attire and many a "Healthier" Shamrock Shake.

"Healthier" Shamrock Shake 
recipe makes 1-2 servings, depending on your glass size

1 frozen banana
3-4 ice cubes
1 1/2 cups almond milk or milk of your choice
3 drops green food coloring
2 drops mint extract
2 scoops good vanilla ice cream (meaning ice cream that contains only 5-6 ingredients - said ingredients need to be those that you can read and recognize too)
1 Thin Mint cookie + a few more for garnish
whipped cream, freshly beaten or from a can
cherries - for garnish (as you don't want to forget them like I did)

Place all of the ingredients into a blender or a Nutribullet and blend well for about 20-25 seconds. Shake will be smooth and thick when done.  Pour into glasses and garnish with whipped cream, cookies and cherries.  Enjoy!

Happy "Healthier" Shamrock Shake Making!


Related Posts with Thumbnails