Barleans Chocolate Banana Berry Green Smoothie

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First let me get all the important stuff out of the way… I received free products in exchange for my post but all the opinions of the product our my own.

Now, with that out of the way… Day 4 of #Choctoberfest and I have something for you that is not only YUMMY but also healthy. Many of you know that I have been on a green smoothie kick, and I think this just might be my favorite one. I always start with plain old water and some sort of green such as spinach, spring mix or kale and then add some fresh and some frozen fruit hence why I call them green smoothies even if they always don’t look green. LOL! I was so excited to receive the Barleans Chocolate Greens Powderย once again this year and let me tell you it added a little extra to my smoothie that I might be willing to push aside my scoop of ice cream in the evening and opt for this Chocolate Banana Berry Smoothie. Give it a try…….

In a blender place

1 cup water

2 handfuls fresh spinach

Blend until you get a beautiful green juice

Add

1 scoopย Barleans Green Powder Chocolate Silk

1 whole banana

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1/2 cup frozen blueberries

1 Tbsp ground flax seed

Blend until smooth and creamy, pour into a glass and enjoy a delicious breakfast. ENJOY ๐Ÿ™‚

 

Boysenberry Coffee Cake

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Recipe adapted from http://www.thesouthernladycooks.com

 

Preheat oven to 350 degrees. Spray with nonstick spray one 10inch bundt pan and set aside

 

2 cups fresh or frozen(thawed) Boysenberries

1/4 cup sugar

2 tsp cinnamon

1/8 tsp nutmeg

1 (15.25ounce) yellow cake mix

1/2 cup butter, melted

3 eggs, room temperature

1/2 cup milk

1/2 cup sour cream

Powdered sugar for sprinkling

In a bowl add boysenberries, sugar, cinnamon and nutmeg stir gently and set aside.

In bowl of mixer add cake mix, butter, eggs, milk and sour cream, beat until combined about 2 minutes. Pour batter into your prepared bundt pan. Place berries on top of cake mx and then with a butter knife swirl berries into batter. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center removes clean. Let cool in pan on cooling rack for 15 minutes. Remove cake from pan and let cool. Sprinkle with some powered sugar right before serving and ENJOY! ๐Ÿ™‚

Boysenberry Peach Streusel Pie

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First start with either 1 pie crust of your favorite pie crust recipe or one store bought frozen deep dish pie crust. If you are using store bought set your crust on the counter while you get you filling ready. Preheat oven to 375 degrees.

In a medium bowl place

2 cups boysenberries (I used fresh but if you are using frozen thaw in fridge the night before)

1/2 tsp lemon juice

a pinch of Nutmeg

1-1/2 Tbsp Instant Tapioca

Toss everything together gently with a rubber spatula and set aside.

In a large bowl add….

2 cups peeled and sliced fresh peaches (If you use frozen once again let thaw in fridge the night before)

1/3 cup sugar

1/3 cup flour

1/4 tsp cinnamon

1/2 tsp lemon juice

Toss everything together gently with a rubber spatula. Add your berry mixture to your peach mixture and gently toss with a rubber spatula until mixed together well.

Pour your fruit into your deep dish pie crust.

STREUSEL TOP

3/4 cup flour

1/2 cup brown sugar

1/2 tsp cinnamon

1/3 cup cold butter, cut into squares

in a small bowl combine flour, brown sugar and cinnamon, with a pastry cutter, cut your butter into your ย mixture until combined and is crumbly. Place mixture patting down gently on top of your fruit filling. Bake at 375 degrees for 45 minutes or until top is brown and bubbly.Let cool completely on a wire rack. Serve warm with aside of ice cream and ENJOY!! Store leftover pie in fridge

Spicy Peach Slaw

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1 head of cabbage, shredded

2 large peaches, diced

2 jalapenos, diced fine

1 bunch green onions, chopped greens only

1/4 cup mayo

1 tbsp stone ground mustard

2 Tbsp apple cider vinegar

Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.

I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..

https://crumbsinmymustachio.wordpress.com/2013/04/27/pulled-pork-with-a-spicy-green-apple-slaw/

I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….

https://crumbsinmymustachio.wordpress.com/2015/07/21/peach-and-brown-sugar-bbq-sauce/

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Peach and Brown Sugar Bbq Sauce

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1/2 cup packed light brown sugar

1 Tbsp onion salt

2 tsp black pepper

1 tsp garlic powder

1/4 tsp ground cloves

1/4 tsp mace

1/3 cup white vinegar

2 cups ketchup

3/4 cup peach preserves, pureed with one fresh peach peeled (about 1/4 cup, so you should have 1 cup peach when finished)

2 Tbsp Worcestershire sauce

2 Tbsp honey

4 Tbsp butter, cut into cubes

In a large sauce pan place all the ingredients except the butter and with a wooden spoon stir to combine, bring to a boil stirring to make sure the brown sugar has dissolved. Once it reaches a boil, place lid on your pot, turn down heat and let simmer for 25 minutes stirring occasionally. With a whisk, a couple cubes at a time add butter and whisk until the butter cubes have melted, remove from heat and let cool. ENJOY!! ๐Ÿ™‚

 

 

Star Spangled Cannoli

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Once again it is time for our group post. ๐Ÿ™‚ With the 4th of July quickly approaching we thought we would give you some yummy Red, White and Blue Recipes. Any of these recipes would be wonderful at your celebration and is sure to be a big BANG!! ๐Ÿ˜‰ I am sharing my STAR SPANGLED CANNOLI!! Make sure you click the links atn the end of the post to see what kind of FIREWORKS the other ladies have been making in their kitchens.

 

The Day before you are ready to make your cannoli’s you are going to want to start to make your cannoli cream so that your ricotta can drain.

Cannoli Cream

3/4 cup whole milk Ricotta Cheese, drained overnight

3/4 cup mascarpone cheese

1/4 cup powdered sugar

1 tsp Grand Marnier or Vanilla

Whip Ricotta and Mascarpone together. Add powdered sugar and grand marnier, mix until everything is incorporated well and smooth. Place in fridge for at least 2 hours.

Cannoli Shells

2 cups flour

1 Tbsp dark brown sugar

1/8 tsp salt

3 Tbsp unsalted butter, softened

2 egg yolks

1/4 tsp nutmeg

1 tsp cinnamon

3 ounces sweet marsala wine

In a bowl mix everything EXCEPT the marsala wine with a pastry cutter until crumbly. Add the Marsala wine 1 ounce at a time, until you can mix your cannoli dough with your hands. Form into a ball and let sit in bowl uncovered for 30 minutes to rest.

Roll out your dough on a lightly floured surface until about 1/4 of an inch thick. Cut your dough into 6 inch circles.Your should have enough dough to make 12 cannoli shells. Drape the dough over cannoli forms and lightly wet one end with water and overlap the ends and press to stick together.

Preheat your oil in a deep fryer to 360 degrees. If you don’t have a deep fryer you can heat oil in a deep thick sided pan. Once your oil is heated drop your cannoli form into deep fryer until golden brown, takes about 3 minutes. Remove from oil and gently place on a paper towel lined baking pan. Let cool at least 2 minutes before removing shell from cannoli form.

Or….. If you like you can purchase premade cannoli shells from a specialty store or Italian market.

Once you have either purchased or made your shells (if you have made them make sure they are cooled completely before moving on) It is time to  move on to dipping the ends of your shells in some white chocolate and sprinkles.

White Chocolate and Sprinkles

Line a baking sheet with parchment paper and place your shells.

1 cup white chocolate chips

1 tsp shortening

2 ounces sprinkles (I used red, white and blue stars)

In a microwave safe bowl place white chocolate chips and shortening (I used a 1 cup pyrex measuring cup) and melt you chocolate chips in 20 second intervals stirring after each 20 seconds until your chips are melted and thin enough to dip your shells in.

Dip the end of each shell in white chocolate and then directly into sprinkles and set on parchment paper lined baking sheet. Once you have all your shells dipped and sprinkled place baking sheet in fridge until chocolate and sprinkles are set.

Next you are ready to fill…..

Fill pastry bag with cannoli filling and fill each shell with cream.

Chop up..

1/2 cup strawberries

1/2 cup blueberries

and toss in a small bowl, carefully place your fruit on the ends of you cannoli’s and place in fridge until ready to serve.ENJOY!! ๐Ÿ™‚

Red White Chocolate and Blueberry Cheesecake from Tampa Cake Girl http://tampacakegirlwordpress.com/2015/06/Red-White-Chocolate-And-Blueberry-Cheesecake/

Patriotic Fruit Pops from The Rowdy Baker http://www.therowdybaker.com/?p=3787

Easy Butter Cake With Berries from Moore or Less Cooking Blog http://mooreorlesscooking.com/2015/06/29/easy-butter-cake-with-berries/

Patriotic Pie from Cooking from a SAHM http://cookingfromasahm.blogspot.com/2015/06/patriotic-pie.html

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Waffle Ice Cream Sandwiches

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Once again it is time to team up with my crazy blogging friends for our monthly group post. This time we have chosen ICE CREAM!! ๐Ÿ™‚ Please make sure you follow the links at the end to check out what the other ladies have going on in their kitchens. I Scream You Scream We All Scream ICE CREAM!! ๐Ÿ˜‰

Line one cookie sheet with parchment paper and set aside. Preheat your waffle iron.

Waffles

2 cups flour

3/4 cup sugar

3-1/2 tsp baking powder

2 eggs, separated

1-1/2 cups milk

1 cup butter, melted

1 tsp vanilla

In a bowl combine flour, sugar, and baking powder. In another bowl beat egg yolks then add milk, melted butter and vanilla whisk together well.

Stir wet ingredients into dry ingredients just until combined.

In bowl of mixer add egg whites and beat until stiff peaks form. Fold egg whites into batter,

Bake in a preheated waffle iron according to your waffle irons directions until golden brown. Let waffles cool completely. Makes about eight square waffles.

Chocolate Ganache

4 ounces semi sweet chocolate chips

1/2 cup heavy whipping cream

1 Tbsp butter

In a heat proof bowl place chocolate chips. In a small sauce pot bring heavy cream and butter to a slow boil and then pour over your chocolate chips. Stir until smooth and let cool completely.

Extras

8 scoops of your favorite Ice Cream store bought or homemade

Easy Vanilla Ice Cream

2 cups Heavy Cream

2 cups Whole Milk

3/4 cup Sugar

2 tsp Vanilla

pinch of salt

Whisk all ingredients together, until sugar dissolves. Pour into bowl of ice cream maker and freeze according to your ice cream machine instructions. After ice cream is made place in a tupperware container and freeze till ready to use.

 

1 banana sliced thin (optional) or you can change to the fruit of your choice

sprinkles for decorations

Cut your waffles in half. Fill with a scoop of ice cream and banana’s or fruit of your choice. Place other half of waffle on top. Dip one side of your ice cream sandwich in chocolate ganache, roll in your sprinkles and place on prepared cookie sheet. Place in freezer to set and ENJOY!! ๐Ÿ™‚

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BAKED ALASKLICIOUS from The Rowdy Baker http://www.therowdybaker.com/?p=3753

 

PEANUT BUTTER and CHOCOLATE AVALANCHE from Tampa Cake Girl http://tampacakegirl.wordpress.com/2015/06/Frozen-Peanut-Butter-And-Chocolate-Avalanche/

 

BLUEBERRY CHEESECAKE ICE CREAM from Moore or Less Cooking http://mooreorlesscooking.com/2015/06/blueberry-cheesecake-ice-cream/

 

EASY CHOCOLATE ICE CREAM from Cooking from a SAHM http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream.html

 

BROWN SUGAR CINNAMON ICE CREAM SADWICHES from Hun,What’s for Dinner http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html