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™‚

 

Monster Brookies

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Today is Day 3 of #Choctoberfest and I am so excited to share my first recipe with you all. Today was just one of those days where cookies sounded great but so did brownies. What was I suppose to do when I could NOT decide??? Make both of course!!! These Brookies tasted great on their own but as my boys figured out the tasted even better warm with a scoop of ice cream on top!! However you prefer them you are going to love them!! ENJOY!! ๐Ÿ™‚

Preheat oven to 350 degrees. Line with parchment paper one 9×13 baking pan and then spray lightly with nonstick spray and set aside.

Brownie Layer

1/2 cup butter, melted

1 cup ย ย Imperial Sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

Melt butter and then stir sugar into melted butter. In a medium bowl add eggs. Add a little bit of your butter sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add the rest of your butter sugar mixture to egg bowl and stir till combined. Pour in vanilla, then cocoa, flour, salt and baking powder. Stir until combined well and then pour into your already prepared 9×13 baking dish. Now you are ready to make your Monster cookie layer…..

Monster Cookie

1/2 cup butter, softened

3/4 cupsย Imperial Sugar

2 Tbsp brown sugar

1 egg

1/2 tsp vanilla

1 cup plus 2 Tbsp flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup M&M candies

1/4 cup chocolate chips

1/4 cup peanut butter chips

1/4 cup shredded coconut

In bowl of mixer add butter andย Imperial Sugar, Cream together the butter and the sugar. Add vanilla and egg, cream again until smooth. Add flour, baking soda and salt, stir until combined. Add M&M’s chocolate and peanut butter chips and coconut and stir until combined. With a 1 Tbsp cookie scoop drop “scoops” of your monster cookie dough on top of your already prepared brownie mix. Gently push your cookie into your brownie.


Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Let cool on wire rack 15-20 minutes , remove from pan and continue cool. ENJOY!

 

Chocolate Strawberry Tart

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Once again we are back with a fun group post ” Spring has Sprung”. I don’t know about you but I am more than ready for spring and we are hoping these fun recipes will help you to get into the spring spirit.


To get the other ladies wonderful recipes scroll down and click on the highlighted links under their pictures.

CHOCOLATE STRAWBERRY TART

Preheat oven to 350 degrees. Lightly spray 1 removable bottom tart pan with nonstick spray.

Chocolate Silk Filling~

2/3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups whole milk

5 ounces bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl whisk egg yolks and milk. In a slow stream slowly pour egg yolk mixture into sauce pot, whisking together egg mixture and sugar mixture. Over medium heat whisking constantly bring your mixture to a slow bubble, the mixture will begin to thicken (6-8) minutes and then continue to simmer another 2 minutes. Remove from heat whisk in chocolate, butter and vanilla. Continue to whisk until chocolate and butter are melted and combined.  Place chocolate into a glass bowl and cover with plastic wrap, pushing down plastic wrap until it touches the top of your chocolate silk, place in fridge and cool completely about 1-2 hours. While your chocolate is chilling it is a perfect time to get your crust made and cooling.

Crust~

10 Chocolate graham cracker cookie sheets

2 Tbsp sugar

4 Tbsp butter, melted

In a food processor place graham crackers and pulse till you have fine crumbs, add sugar and melted butter and pulse a couple times until combined. Pour into prepared tart pan and push crumbs up the sides of the pan and onto the bottom. Bake at 350 degrees for 10 minutes, let cool completely. Once both crust and chocolate silk are cooled, with a rubber spatula fill your cookie crust with chocolate silk and place in the fridge while you make the strawberry topping.

Strawberry Topping~

1 cup water

1 cup sugar

1/8 cup plus 1 Tbsp cornstarch

1 (3oz) package strawberry jello

24 ounces fresh strawberries, sliced

In a pot place water, sugar and cornstarch, bring to a boil while stirring constantly. Continue to stir until mixture becomes thick. Add in jello and stir until jello is dissolved and combined. Remove from heat, place in a bowl and let cool to room temperature. Fold strawberries in to cooled mixture and then place on top of chocolate silk layer and place back in fridge to chill overnight.

When ready to serve “pop”out of tart pan and slice!! ENJOY!! ๐Ÿ™‚

 

Irish Coffee Macarons from The Rowdy Baker

Mile High Lemon Meringue Pie from Tampa Cake Girl

Easy Peanut Butter Cup Pie from Cooking from a SAHM

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

 

Easy Taco Salad

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Salad

1lb ground beef

1/2 package taco seasoning

1 (29ounce) can pinto beans, drained and rinsed

1 head ice berg lettuce, chopped

3 roma tomatoes, diced

2 avocados, diced

1 can large black olives

1 cup shredded cheese

1/2 bag dorito chips, crumbled

1 large ziplock storage bag

1000 Island Dressing

1 cup mayo

2 Tbsp ketchup

1 Tbsp relish

In a pan brown your ground beef with your taco seasoning, drain and set aside to cool. In a storage bag place Beans,Lettuce, tomatoes, avocados, olives, cheese and doritos.

In a small bowl add Mayo, ketchup and relish stir well till combined.

In your storage bag add cooled meat and then dressing. Now is where the fun begins….shake it all up and place in a large bowl. Store in fridge till ready to serve and ENJOY!! ๐Ÿ™‚

***This post is part of a group Cinco De Mayo post please click the links below and check out the goodies the other ladies made…….

Cooking From a SAHM~ Easy Salsa

http://cookingfromasahm.blogspot.com/2015/04/cinco-de-mayo-mexican-recipes-easy.html

The Rowdy Baker~ Tender Yucateco Pork

http://www.therowdybaker.com/?p=3642

Moore or Less Cooking Blog~ Chicken Fajitas

http://mooreorlesscooking.com/2013/09/11/chicken-fajitas/

Hun, What’s for Dinner~ Dessert Chimichangas

http://www.hunwhatsfordinner.com/2015/04/dessert-chimichangas.html

Tampa Cake Girl~ Margarita Cheesecake With A Twist of Lime

http://tampacakegirl.wordpress.com/2015/04/Margarita-Cheesecake-With-A-Twist-Of-Lime/

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