Chocolate Covered Peanut Butter Banana Muffins~ #MuffinMonday

November 19, 2012 By 16 Comments

Is that a long title, or what? Sorry, but I just couldn’t leave anything out. Doesn’t that muffin just sound delicious? Is it calling your name? It is, isn’t it?

Today marks the first Monday of our holiday #MuffinMonday series. Every Monday the #MuffinMonday crew will be bringing you sweet holiday themed muffins that will get even more decadent the closer we get to Christmas. If that doesn’t get you excited for the holidays, I don’t know what will.

Peanut butter and banana is one of my favorite combinations. The two flavors blend beautifully together. You get the sweetness from the banana and the saltiness from peanut butter…it’s perfection.

An asked us to make a decadent muffin, so I went the extra step and added mini chocolates chips and topped them with a dark chocolate glaze. What you end up with is an extremely moist muffin that tastes like a decadent dessert, but a dessert that you can eat for breakfast.

These muffins were so good that I proceeded to eat three of them in a row on Saturday. I had to give the rest away so I wouldn’t eat the entire batch in one sitting.

How do you like them sprinkles? They’re little pink piggies!

I enjoyed these muffins so much that I decided to turn them into bread and give them as Christmas gifts.

Happy Monday!

5.0 from 2 reviews

Chocolate Covered Peanut Butter Banana Muffins
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Muffin/Bread
Serves: 12

Ingredients
  • Dry:
  • 1 cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup mini chocolate chips
  • Wet:
  • 1 banana
  • ½ cup sugar
  • ¼ cup peanut butter
  • 1 tbs. half & half
  • 1 egg
  • ½ tsp. vanilla extract
  • Chocolate glaze:
  • ½ cup heavy cream
  • ½ cup dark chocolate chips.

Instructions
  1. Muffins:
  2. Preheat oven to 325 degrees F. Grease a muffin tin.
  3. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, add the banana and sugar. Mash to combine.
  5. Whisk in the peanut butter and half & half.
  6. Add the egg and vanilla. Whisk to combine.
  7. Fold in the dry ingredients.
  8. Add the mini chocolate chips. Fold to combine.
  9. Scoop the mixture into the prepared muffin tins, about a third of the way full.
  10. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove from oven and let cool for 5 minutes in the pan, then remove and cool completely on a wire rack.
  12. While the muffins are cooling, prepare the glaze.
  13. Glaze:
  14. Add the chocolate chips to a small bowl.
  15. Heat the heavy cream over medium heat until hot. Remove from heat and pour over the chocolate chips. Let stand for 1 minute, then stir with a rubber spatula until smooth.
  16. Lightly dip the tops of the muffins in the glaze and, if you like, add some sprinkles.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Filed Under: Bread Tagged With: , , , , , ,

Turtle Pretzels~ #SundaySupper Gifts from the Kitchen

November 11, 2012 By 76 Comments

Happy #SundaySupper!

I looked at my calendar the other day and got a jolt of reality. Christmas is only a little over a month away! If you’re anything like me, you’re scrambling at the last minute to put something nice together for friends and loved ones.

Before I went back to school, I would begin my Christmas shopping early, storing presents in the attic for the following year. Well, organization and strategic planning went out the door, along with my sanity, once I started classes for my Bachelor’s degree. I no longer have the time, energy, or excess funds to shop for Christmas. What do you do when that happens? Make homemade gifts, of course. Every year, I put together treats from the kitchen to give as Christmas gifts. Honestly, I think my friends and family appreciate it even more than a store-bought gift. Homemade gifts are thoughtful and crafted with your own hands, so it really shows that special someone how much you care.

This week the #SundaySupper gang gathered up their favorite recipes that can be used to create delicious gifts from the kitchen. What’s better than the gift of food?

I decided to make my most requested homemade holiday snack, turtle pretzels.  They only require three ingredients:  snap pretzels, Rolos, and pecans. The hardest part is unwrapping all of those golden little caramel filled chocolates. I’m tempted to write the Rolo company and put in a request for unwrapped Rolos. Does that make me lazy?


These candies are Christmas crack! People can’t get enough of them, and I can’t keep up with the demand each year. There have even been fights in the past over who gets the last candy on the plate. They turn civilized people into ravenous beasts.

Have you ever seen the episode of Friends where Monica decides to make chocolates for Christmas so she can make friends with her neighbors? Well, the neighbors loved the chocolates so much that they formed an angry mob at the door because Monica was unable to produce the chocolates fast enough. That’s me every year!

I’m tempted to carry these candies around with me during the holiday season to bribe people into getting what I want. Long line at the department store? Give the cashier one of these and you’ll be at the front of the line in no time. The sale doesn’t start until tomorrow? Give the sales clerk one of these and you’ll be VIP for a day. Somebody just grabbed the very last dancing Elmo doll that little Bobby wants ever so badly? Bust out a bag of these candies and Bobby’s mom will hand it over without a fight.

I don’t suppose bribing is very holiday like, is it?

What I’m trying to say is, if you make these you’ll become a holiday superhero. Everybody will adore you and your chocolates. You’ll be the talk of the season.

Enjoy!

Want more holiday gift ideas? Check out the recipes:

Breads/Breakfast

Condiments/Ingredients

Soups and Snacks

Sweets

Drinks

Turtle Pretzel Candy
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Candy

Ingredients
  • Snap Pretzels (square shaped)
  • Rolos, unwrapped
  • Pecan halves

Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Line the baking pan with the snap pretzels. Top with Rolos.
  3. Bake for 60-90 seconds, just enough to soften the chocolates but not melt them.
  4. While the chocolates are warm, top with pecan halves. Press the pecans slightly to spread the chocolate over the pretzel.
  5. Place in the refrigerator to cool. Package them for the holidays or store in an airtight container.

 

Filed Under: Snacks Tagged With: , , , , ,

#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins

October 8, 2012 By 20 Comments

Happy #MuffinMonday!

Why should you make muffins? Um, they’re delicious! Need more convincing? Oh, alright.

  1. They’re individual, which means there’s no need to share and, as you all know, I don’t respond well to sharing. I’m like Joey on Friends… Jennie doesn’t share her food. Sorry!
  2. They only take a few minutes to whip up, and I’m a huge fan of instant gratification. When this girl wants something, she doesn’t like to wait for it.
  3. They’re extremely versatile. Like bananas? Throw some in. Chocolate fan? Add those, too. The list goes on.
  4. Did I mention that they’re delicious? Well, they are.

Convinced?

This week’s muffin recipe happened to be something I already have on the blog, a chocolate banana muffin. So, I decided to shake things up a bit and make a Nutella swirl pumpkin chocolate muffin, and it’s damn good!

I know I’m going a bit overboard with pumpkin, but, in my defense, it’s fall.

The chocolate really shines in this recipe. There’s a touch of cocoa powder in the batter, a generous amount of chocolate chips studded throughout, and a dollop of Nutella swirled in the center. Chocolate fans… You’re welcome.

The pumpkin is there to aid in the moist, cake-like texture of this cupcake. This may be the moistest muffin I’ve ever had.

Enjoy!

#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins
 
Save Print

Prep time

Cook time

Total time

 

Author:
Serves: 16

Ingredients
  • Dry
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ cup cocoa powder
  • Wet
  • 1 cup pumpkin puree
  • ½ cup unsalted butter, melted
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • ½ cup chocolate chips
  • ⅓ cup Nutella

Instructions
  1. Preheat oven to 375 degrees F. Line 16 muffin tins with paper liners.
  2. In a small bowl, whisk together flour, baking soda, cinnamon, and cocoa powder. Set aside.
  3. In a large bowl, whisk pumpkin puree and melted butter. Whisk in eggs, brown sugar, and vanilla. Fold in dry ingredients until just combined, then gently fold in chocolate chips.
  4. Fill each of the tins half way. Using a ½ teaspoon, add a dollop of Nutella, then top with batter. Swirl with a knife. Bake for 15-18 minutes, or until a tooth pick inserted in the center comes out clean.

 

Filed Under: Bread Tagged With: , , , , , , , ,

#CookforJulia Espresso Mousseline Au Chocolat

August 15, 2012 By 16 Comments

Happy 100th birthday, Julia Child!

When I found out Julia Child was turning 100, I knew I had to celebrate by making a dish from one of her cookbooks. She deserves something special for her birthday, so I chose a variation of her rich, decadent Mousseline Au Chocolat.

Julia inspired the world to take charge in the kitchen, and she introduced America to French cooking and cuisine, ensuring us that it’s not as perplexing as it may seem. Her can-do attitude was infectious. After watching one of her cooking shows, you were confident that you could truss a chicken, create a delicious boeuf bourguignon, or whip up a perfectly creamy custard.

I can remember sitting in the living room with my father or great grandmother, watching Julia in the comforts of her television kitchen, my eyes glued to her every move. I was in complete awe of this amazing woman. She was my super hero when I was young. Not Super Woman. Not Wonder Woman. Not the New Kids on the Block or Paula Abdul.

Julia Child.

How many 7 year olds do you know whose super hero is a chef?

Julia’s sparkling personality and bubbly voice captivated viewers for years. She was the epitome of a passionate foodie and an absolute joy to watch.

If I could sit down with Julia Child, I would want to talk about her life in Paris while eating way too croissants. We would giggle over food weaknesses and cravings. Agree that butter makes everything better. And, taste trumps perfection any day.

This mousse is the ULTIMATE chocolate mousse. I mean it. It’s the best mousse I have ever had. The kahlua enhances the chocolate, creating a rich depth of flavor. The first spoonful of mousse will not be enough. You’ll have to keep eating to really experience all that this mousse has to offer.

The silky smooth texture of this mousse will have you craving spoonful after spoonful of this decadent dessert. This is no average mousse. It’s not airy and light like you’d expect; instead, it’s dense and rich, the kind of mousse that lingers on your tongue after each bite. It’s a true masterpiece.

In the words of Julia Child… Bon Appetit!

Espresso Mousseline Au Chocolate

4 egg yolks
3/4 cup super fine sugar
1/4 cup kahlua
6 ounces semisweet chocolate
3 tbs. strong coffee
1 1/2 sticks unsalted butter, softened
4 egg whites
Pinch of salt

Add 1 inch of water to a large saucepan. Bring to a simmer over medium low heat.

Prepare an ice bath in a large bowl.

In a large, heat-proof bowl, beat the egg yolks and sugar together until it’s pale yellow. Stir in kahlua. Place the bowl over the simmering water and continue beating for 5-7 minutes, until the mixture foamy and thick.

Place the mixing bowl with the thickened egg mixture in the ice bath and beat until it reaches room temperature, about 2 minutes. It will have the consistency of mayonnaise.

Melt the chocolate with the coffee over the same saucepan of simmering water. Remove from heat and add the butter 2 tablespoons at a time until the mixture is smooth. Beat the chocolate into the egg yolk mixture.

Beat the egg whites and salt until stiff peaks form. Fold one fourth of the egg mixture into the egg and chocolate mixture. Fold in the rest.

Pour into individual custard dishes or jars and refrigerate for at least 2 hours or overnight.

Adapted from Julia Child

 

Filed Under: Pudding/Mousse Tagged With: , , , ,

#MuffinMonday: Nutella Swirl Donut Muffins

August 6, 2012 By 30 Comments

I’ve been MIA for the past week, and I’m so very sorry. My grandfather had surgery last Tuesday, so I travelled on up to Cow Country to take care of him. I waited on him hand and foot, because I’m his favorite granddaughter (I’m his only granddaughter), and that’s what favorite granddaughters’ do to make their grandfathers feel better.

I made a ton of food while I was in Cow Country. I made this tomato and bacon pie by The Country Cook. It was Amazing! My grandmother adored this pie, so much that she couldn’t stop talking about it. She even ate it for breakfast one morning. I also perfected pizza dough over the weekend. Don’t worry, I’ll share the love later on this week. Last, but certainly not least, I made Nutella Donut Muffins for my very first #MuffinMonday.

These donut muffins put a smile on my grandfather’s face. He loved them! He loved them so much that he ate three of them in one sitting. Trooper, right? His exact words as he reached for his third muffin were, “Well, it’s not like I get these often, so I’m eating another one.” Go ahead, Pop-pop! I was secretly cheering him on from the sidelines.

I don’t know about you, but Monday is not my favorite day of the week. Monday means it’s the end of the weekend. No more Sunday fun day. No more sleeping in. No more baking all weekend. No more footloose and fancy free. No more late night cocktail hours. It’s back to all work and no play.

Oh, Monday. How I dread your arrival.

Muffins make Monday’s a bit more tolerable, which is why An from Bakerstreet created #MuffinMonday.

Thanks to An, Monday’s aren’t so bad now.

These Nutella donut muffins will brighten any Monday. Guaranteed!

It’s a donut. It’s a muffin. It’s a donut muffin, and it’s one of the best muffins I have ever eaten. The texture is moist and cake-like, and a dollop of Nutella gets plopped in the middle, creating a fudgy center. You’ll forget all about Monday and the upcoming work week when you sink your teeth into one of these delicious muffins.

Happy #MuffinMonday!

 

Nutella Swirl Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups + 2 teaspoons all purpose flour
2 tsp baking power
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 tsp. orange zest
1/4 cup vegetable oil
3/4 whole milk
1 tsp. vanilla extract
About 1/3 cup Nutella

Preheat oven to 350F. Grease a muffin tin with cooking spray, or line with cupcake papers.

In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, orange zest, and cinnamon. Mix until combined.

Add in the vegetable oil, milk, and vanilla extract. Stir until just combined.

Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each muffin and swirl with a knife.

Bake for 12-15 minutes. Cool muffins on a wire rack before serving.

Adapted slightly from Bakerstreet

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Filed Under: Bread Tagged With: , , , , ,

Nutella & Almond Bars

July 27, 2012 By 22 Comments

As promised, I made y’all nutella and almond bars. They happen to be healthy, but you’d never know it. They taste like you’re biting into a chocolate candy bar, only better because this bar is made with my current obsession… Nutella. I. Love. It!

I happened to find it in a twofer pack at my local Costco.

Gotta love buying in bulk.

I came across it as I was walking down the peanut butter and jam isle. At first I passed it, and then recognition kicked it. I did the old swirlaroo and ran back down the isle. You see, I didn’t exactly believe what I just saw, but there it was shining in its glorious plastic wrap before me. I stood there for a brief second with my jaw to the floor taking in the beautiful sight before me.

After the initial shock, I ran up to it, hugged it, and raised it over my head in triumph. This was a really exciting moment for me, people! Two large jars of Nutella in one pack! I felt like a winner. I felt like the universe was on my side for once. Thanks for coming to Costco. Here’s your twofer pack of Nutella. People, life doesn’t get any better than this. No. Wait. It does. I totally took that twofer pack home, made myself some Nutella and almond bars, and ate them. Bam! Life just got better.

I found this recipe on The Healthy Foodie. Sonia sure knows how to make healthy look and taste delicious. I adapted the recipe slightly to fit my taste preferences.

Aren’t these the cutest bars ever? And, they’re down right tasty to boot.

The bars get stored in the refrigerator until you’re ready to eat them.

These bars are ridiculously easy to make. All you have to do is place all of the ingredients in the bowl of a food processor and pulse until smooth. No baking required.

This is healthy snackin’ made tasty.

I’m also announcing the winner of the PB Crave giveaway! Drum roll, please.

Congrats, Judy Gardner! You’re the lucky winner.

Nutella & Almond Bars

1 cup Nutella
1 cup raw almonds
1/2 cup flaxseed meal
1/2 cup shredded coconut

Line a square 8-by-8 pan (or smaller) with parchment paper.

Place all of the ingredients in the bowl of a food processor and blend until the mixture comes together and the almonds become small chunks, about 2 minutes. Make sure you stop the processor to scrap down the sides.

Transfer the mixture to the parchment lined pan. Press the mixture into the pan, forming it into a square.

Refrigerate for at least 2 hours before cutting into bars. Store in an airtight container, separating each layer with wax paper, for up to 1 week. Enjoy!

adapted from The Healthy Foodie

 

Filed Under: Cookies/Brownies Tagged With: , , , ,

Chocolate Covered Strawberry Fudgesicles

July 21, 2012 By 20 Comments

 
It’s officially the last day of #icecreamweek, and I can’t tell you how sad I am that it’s over. Okay, I’ll try. I’m REAL sad. Extremely sad. Heartbroken. I’m going to miss all of the frozen treats and the bright smiles on the faces of my friends when they’re testing my ice cream.

To celebrate the last day of #icecreamweek, I made y’all creamy, fudgy, strawberry-filled, chocolate chip studded fudgesicles. They. Are. Divine! I may have eaten the leftover chocolate base that didn’t fit in the molds by the spoonfuls. Maybe.

I got these cute little popsicle molds at Ikea for $1.99. They work great, and they’re pink. My fav color.

These popsicles taste like a chocolate covered strawberry. They’re creamy and have a deep cocoa flavor.

I’d like to thank my wonderful #icecreamweek partners in ice cream making crime, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, for making this week very special and very sweet.

Please join us in the celebration of #icecreamweek by linking up one of your own ice cream recipes.

Chocolate Covered Strawberry Fudgesicles

1/2 cup sugar
2 tbs. cornstarch
3 tbs. unsweetened cocoa powder
Pinch of salt
2 cups milk
1/2 cup heavy cream
1 tsp. vanilla extract
1 tbs. unsalted butter
1 cup strawberries, chopped
1/2 cup mini chocolate chips

In a small bowl, whisk together sugar, cornstarch, cocoa, and salt.

In a medium-sized saucepan over medium low heat, heat milk over medium heat. Whisk in the sugar mixture as the milk heats. Cook until the mixture thickens into a loose pudding. Once it boils, it’s finished. Remove from heat and add cream, vanilla extract, and butter. Stir until melted and smooth.

Place plastic wrap directly over the custard and store in the refrigerator until completely cooled. If you’re impatient like me, place the bowl in an ice bath and whisk until room temperature. Once cooled, stir in strawberries and mini chocolate chips. Divide the mixture between the molds and freeze until solid.

To remove the pops from the molds, run the molds under warm water and pull gently on the sticks until they come loose.

Adapted from Joy the Baker



Filed Under: Ice Cream Tagged With: , , ,

Peanut Butter Hot Fudge Sundae & A PB Crave #Giveaway!

July 20, 2012 By 101 Comments

 
Welcome to day six of #icecreamweek! Can you believe there is only one more day of frozen treats left? The week flew by in a flash.

I have a very special frozen treat to celebrate the end of #icecreamweek. It’s a no cook peanut butter ice cream turned hot fudge sundae. And, I’m giving away a set of four PB Crave peanut butter flavors. How’s that for exciting?

PB Crave is an innovative peanut butter company started by Curt Riess, a fellow peanut butter lover and the creative genius behind PB Crave. Curt believes that everybody loves peanut butter, so he set out to make a unique blend of peanut butters with only the finest, all-natural ingredients.

Not only does PB Crave promote healthy snacking, they have set out to make a difference with Project Peanut Butter, a non-profit organization focused on treating malnourished children. The company’s goal is to help save the lives of 2 million children. In order to achieve their goal, 2 percent of the profits from every jar of PB Crave peanut butter is donated to Project Peanut butter.

PB Crave comes in four different unique flavors:  Choco Choco, Cookie Nookie, Razzle Dazzle, and Coco Bananas.

As you can imagine, I was extremely excited when I found the PB Crave package waiting on my front porch when I arrived home from work. I ran in the house, hastily opened the box, and proceeded to try all four flavors. Me and a spoon and four different flavors of peanut butter equals a very happy Jennie.

They’re not your traditional, plain old peanut butter. They have added flavors like raspberry, banana, cookie dough, and chocolate chips swirled in. They’re smooth, creamy, and slightly sweet. All of the flavors are amazing, but I fell head over heels in love with the Coco Bananas, which happens to be the flavor I used in this peanut butter ice cream recipe. It has a lovely depth of banana flavor with a hint of chocolate. It’s slightly sweet and extremely smooth. I ate the entire jar. All gone. No more Coco Bananas *sad face.* There’s a huge void in my life now that it’s gone.

I made a no cook Coco Bananas peanut butter ice cream. It doesn’t get any easier than this ice cream.

You literally throw all of the ingredients in a blender, give it a whir, and churn it in your ice cream maker. It’s that closest thing to instant gratification you’re going to get with an ice cream recipe.

To take this ice cream from great to amazing, I made a homemade hot fudge sauce. It’s thick and chocolatey and only takes 5 minutes to make.

I assure you that you’ll never go back to the store bought version.

Mmmm, look at that chocolatey goodness dripping from the spoon. And, yes, I licked the spoon clean. No shame here.

Don’t forget to check out what Jen from Juanita’s Cocina and Carla from Chocolate Moosey made for day six of #icecreamweek.

This giveaway is for one Choco Choco variety pack, which includes free shipping directly to your door. The Choco Choco variety pack includes:  1 jar of each Choco Choco, Cookie Nookie, and Razzle Dazzle. A value of $20.97!

This giveaway is open to U.S. residents only and will run from Friday, July 20th to Thursday, July 26th at 6 p.m. EST. The winner will be chosen by random draw. I will notify the winner by email.

Required entry:  Leave a comment telling me which PB Crave peanut butter your most excited to try.

Additional entries:

Like The Messy Baker on Facebook
Follow The Messy Baker on Twitter
Follow The Messy Baker on Pinterest
Subscribe to The Messy Baker’s RSS feed
Pin this post on Pinterest
Like PB Crave on Facebook
Follow PB Crave on Twitter

Remember to leave separate comments for each entry you complete. That’s 8 chances to win!

Coco Bananas Peanut Butter Ice Cream

1 cup coco bananas peanut butter (or traditional peanut butter)
1 cup sugar
2 2/3 cup half-and-half
1/4 tsp. vanilla extract

Place all ingredients in a blender or food processor and puree until smooth. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker following the manufacturer’s instructions.

Hot Fudge Sauce

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
1/4 cup dark cocoa powder (I used Hershey’s)
1/4 teaspoon sea salt
6 ounces milk chocolate chips, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract

In a medium-sized saucepan over medium-high heat, bring the cream, corn syrup, brown sugar, cocoa powder, salt and half of the chocolate chips to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally.

Remove from the heat and stir in the remaining chocolate, butter, and the vanilla extract, stirring until smooth. Let cool for 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.

Add a few scoops of peanut butter ice cream to a bowl with a banana, drizzle with fudge and top with mini chocolate chips.

Hot Fudge adapted from Brown Eyed Baker
Peanut Butter Ice Cream adapted from The Perfect Scoop

 

Filed Under: Ice Cream Tagged With: , , , ,

Double #IceCreamWeek Trouble!

July 19, 2012 By 19 Comments

 
Oh no, we’re nearing the end of #icecreamweek! I’m going to be sad to see it go, but there’s always next year.

Because I love ya, and because I’m sad that this very sweet, very chilly week is nearing its end, I’m going to share two chilly treats with you. That’s right, two!

You may remember that I did a guest post for Noelle from Homemaker Chic back in June. I made pineapple coconut ice cream for that post, and today I’m going to share the recipe with you here on my site.

My mom happens to be obsessed with this ice cream and has been begging me to make some more and deliver it to her. What do I look like? The ice cream truck?

I can see why she’s obsessed with this ice cream. It is Deeelish!

The second frozen treat is a s’mores milkshake. It’s a milkshake that tastes just like a s’more! I think I may even like it better than a s’more because I get to slurp it. And, no sticky fingers.

What makes this milkshake so special is the toasted marshmallows and toasted marshmallow syrup that get added to the ice cream. It’s so stinkn’ good.

Don’t forget to visit my #icecreamweek counterparts, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, to see what chilly treats they have for you today.

 

Pineapple Coconut Ice Cream

3/4 cup whole milk

3/4 cup coconut milk

1/4 cup sugar

Pinch of salt

5 egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup pineapple juice

1 tsp. coconut extract

1 (8 ounce ) can crushed pineapple, drained of all juice

1/3 cup shredded coconut

Instructions:

In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk to combine. Let the mixture simmer until hot but not boiling, whisking occasionally.

In a medium bowl, add egg yolks and whisk. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, whisking occasionally.

In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk to combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store the mixture in the refrigerator overnight until completely chilled.

Once the mixture has chilled completely, add it to an ice cream maker and follow manufacturer’s instructions. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, about 4 hours. Top with toasted coconut flakes and enjoy.

 

S’mores Milkshake

2 cups rocky road ice cream, about 4 generous scoops

1 graham cracker, broken up into quarters

2 tbs. chocolate chips

1 tbs. toasted marshmallow syrup (optional, but totally yummy)

3 marshmallows, toasted

1/4 cup milk

Turn on the oven to broil. Line a baking sheet with aluminum foil. Place marshmallows on the baking sheet and place the sheet under the broiler. Cook for about 30 seconds to 1 minute on each side. Warning, do not take your eye off of the marshmallows! They can and will catch on fire if you leave them under the broiler for too long. If you have a gas stove, feel free to toast your marshmallows over the gas flame.

In the bowl of a blender, add chocolate chips, graham cracker, toasted marshmallows, syrup, ice cream, and milk. Blend until smooth. Add more milk or ice cream depending on how thick you like your shake. Enjoy!

 

Filed Under: Ice Cream Tagged With: , , , , , ,

Chocolate Banana Cake Batter Shakes

July 18, 2012 By 35 Comments

 
Yay for day 4 of #icecreamweek! Did you get a glimpse of that title? It says cake batter!

Everybody loves cake batter. I know I do. I love to lick it off the whisk, the wooden spoon, the spatula, straight out of the bowl. Have you ever stuck your face directly in the bowl and licked the sides of the bowl to get every last bit of batter. No. That’s just me. How embarrassing! Let’s pretend I didn’t divulge that little tidbit of information.

This milkshake is AMAZING! It’s thick and creamy and tastes just like you’re eating devil’s food cake batter right off the beaters, minus the raw eggs of course. And, it has a banana in it, which means it’s semi healthy. Don’t crush my dreams, now. It’s semi healthy, and I’m stickin’ to it. I can’t bear to buy a bigger pair of expandable pants.

Here’s a little bit about me and bananas. I don’t like bananas when they get all spotty and brown. I will not eat them when they look like bananas in the photo above. Blehk! They’re too mushy for me, and I can no longer tolerate the texture when they become over ripe. I’m making my “I hate brown bananas” face as I type this- lips puckered, forehead scrunched, brows narrowed. It’s not a good look. Instead of wasting them, I use them in things like cookies, bread, pudding, and these milkshakes.

I used a 1/2 cup of devil’s food cake batter in these shakes. The chocolate cake batter enhances the chocolate flavor, taking it to a new level of chocolatey goodness. It all creates a nice, thick shake. The kind where you’re cheeks pucker in because you’re sucking on the straw so hard to get a taste of the goodness within.

Chocolate + banana + cake batter= The best shake EVER!

What have we learned from this post? Don’t waste bananas… Make milkshakes!

Don’t forget to visit my #icecreamweek pals, Jen from Juanita’s Cocina and Carla from Chocolate Moosey to see what they have churning.

Chocolate Banana Cake Batter Shakes

5 large scoops of chocolate ice cream
1 banana, peeled
1/3 cup devil’s food cake batter (dry mix)
1/4-1/2 cup milk
chocolate jimmies for garnish

Add all of the ingredients to a blender and pulse until smooth. Add more milk if you prefer a thinner shake. Garnish with chocolate jimmies.

 

Related Posts Plugin for WordPress, Blogger...
Filed Under: Ice Cream Tagged With: , , ,

« Older Posts
Newer Posts »