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6.30.2012

1 Year Ago Today... A Grown Up Milkshake ( I put some shake into my martini!)



Wow... 

One year ago today at just about this time of day... I posted my first blog post. You can read by clicking here. I started the post off "Can I really Blog?"

Why yes I can!

1 yr later look at the things I have done! Almost 300 recipes, building relationships with companies like King Arthur Flour, Lotus Bakeries, Pete and Gerry's Eggs, Green Mountain Coffee, Kitchen Aid, Le Creuset, Mystic Blue Spice, and Door to Door Organics. Tons of new friends. And improved baking and cooking skills!

What a fun year it has been!

Now I am taking the weekend to celebrate my "Blog Birthday" and to kick it off...

Cheers to a grown up milk shake!



I teamed up with a group of amazing blogging ladies this week to celebrate our love for cocktails. Cocktail week has a been a blast. I kicked my week off with this Raspberry Thyme Tom Collins. We have had everything from, Amaretto Sours, Peach Pie Prosecco "Palmers", Blueberry Smash Cocktail, Raging Aztec Frappe, Raspberry Mojitos,... the list goes on and on, we had 14 new cocktail recipes shared between the group of us!!

Now to end the week....

What better way than to celebrate a blog birthday during cocktail week than a grown up milk shake that tastes like birthday cake?

Heck yes!



Originally I was going to do a "Funfetti Martini"... I made one... I didn't like it! I could have blogged it but why blog something that made me cringe!? Remember my distaste for most booze? Vodka is a toughy. I try to enjoy it... Well I think I have found a way to like it! This milk shake knocked my socks off. What a fun treat!

Make a virgin one for the kiddos and they will love it as well.... Sprinkles and frosting just make everything fun! 



A Grownup Funfetti Milkshake 

Ingredients:

1 cup of vanilla ice ream ( OR if you can find it cake batter ice cream) 
1 cup milk
1-2 oz white chocolate Godiva liquor
1-2 oz Cake flavored vodka ( I use Pinnacle)
1/4 cup vanilla frosting
2 tbs of sprinkles

Directions:

In a blender combine all of your ingredients together.

With your cup rim the glass with frosting. dip into sprinkles creating a "funfetti" rim. Pour milk shake into your prepared glass. Pipe additional frosting on top and sprinkle with remaining sprinkles.


Check out some of these other cocktails that my friends have shared through out the week. Also don't forget to check out Megan's giveaway...  A new Kitchen Aid blender!! You could whip one of these milkshakes with it....

Wanna Be a Country Cleaver
Comfortable Domestic
Inside NanaBreads Head
Decadent Philistines
La Petite Pancake
Climbing Grier Mountain
The Hill Country Cook
Munching in the Mitten
Tenaciously Yours










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6.28.2012

Bakeaholic Mama is Turning One: LE CREUSET Giveaway ~$185 value~

Almost one year ago I started this thing...

This thing that I did not think would turn into anything and was nothing more than a way for a very pregnant mama to vent and rant as well as start documenting her recipes and disasters in the kitchen.

When I started my blog I didn't know there was a community  out there of bloggers/readers who come together daily/weekly/monthly to share and discus their love for food. Never in my wildest dreams did I think I would have THOUSANDS of followers in a years time. You guys truly are the best!

On June 30th my blog will be a full year old with almost 300 food posts under my belt! YIKES! On Saturday I have a special celebratory post planned but until then........




When Le Creuset said they wanted to give one of my readers a fantastic gift for my 1 yr blog birthday as a way of celebrating I was quite excited.

You all LOVE Le Creuset right??!?!!?!

This week one lucky reader will win their Farm Fresh Steamer Set.

 

This particular steamer has a 185$ value!

It is perfect for steaming your farm fresh vegetables or seafood. With a 3 qt capacity you can steam enough to share with the whole family!

When you steam rather than boil your food, it cooks quickly maintains, nutritional value, flavor and texture!

The 3 qt base can also be used for everyday cooking, heating of sauces, soups and so on. You can even use the steamer basket in other Le Creuset sauce pans.

Not only that it is easy to clean!

-It's precision-pour rim allows for convenient clean pouring directly from the pan.
-A brushed steal exterior will prevent finger prints from showing (this is big for me... little boys tend to leave finger prints behind on everything!)
-And it is dishwasher safe.

Made out of Tri-Ply Stainless Steel your steamer is safe to use on gas, electric, ceramic, halogen, induction, broiler, oven & stovetop cooking surfaces.

Last but not least your Farm Fresh Steamer Set will come with a lifetime warranty!


To enter for a chance to win this Le Creuset Farm Fresh Steamer you can submit the following entries in the comment section below.  (Make sure to leave a name/email ) Each person is allowed 8 entries.

Mandatory entry: Tell me what farm fresh foods will you use your steamer for if you win?

Additional entries: (separate comment for each)

1) Like Bakeaholic Mama on Facebook. CLICK HERE
2) Like Le Creuset on Facebook. CLICK HERE
3) Follow Bakeaholic Mama on Twitter. CLICK HERE
4) Follow Le Creuset on Twitter. CLICK HERE
5) Follow Bakeaholic Mama on Google + CLICK HERE
6) Follow Bakeaholic Mama on Pinterest. CLICK HERE
7) Tweet the following on Twitter:
Go to @BakeaholicMama  and enter to win a Farm Fresh Steamer Set ($185 value) from @LeCreuset #giveaway http://www.bakeaholicmama.com/2012/06/bakeaholic-mama-is-turning-one-le.html "

Giveaway closes on July 5th at 9pm. Winner will be announced on Facebook, Twitter and right here on the blog on July 6th at 9am.


(Disclaimer: Giveaway open to US residents only.  I have received no monetary compensation. Le Creuset has agreed to give one reader a Farm Fresh Steamer Set. All opinions are my own. )



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6.27.2012

Easy Peasy Garlic Bread Sticks and Some Great Make Ahead Meals for a New Mama!



This post is all about some great easy weeknight meals for a busy mom with a new baby!

 Shelley from Franish Nonspeaker is expecting!! So a bunch of us a throwing her a "Virtual Baby Shower."

Fun huh?



The idea is for us all to share some time saver meals or things that can easily be frozen and thawed for a quick dinner.

With all three of my pregnancies I stocked up on freezer dinners. Boy do they come in handy... casseroles soups all that great stuff can be pulled out and easily re heated by hubby! They were a life saver for me.

Instead of a freezer recipe I thought I'd share this great side easy recipe with Shelly and anyone else who just likes easy peasy!

These are SO easy to make even my 5 yr old could do it... he did in fact 3 times in the past week. We even made a cinnamon sugar version (I will blog that one later next week!) 

The great thing about these bread sicks is that they are only 4 ingredients! FOUR! Great with pasta, salads, soups and so on and so forth.

Garlic Bread Sticks
Recipe adapted from King Arthur Flour 

Ingredients:

1/2 cup butter
4 cloves of garlic minced
2 1/4 cups self rising flour
2/3 cup butter milk

Directions:

Preheat oven to 450.

Place butter and garlic in the bottom of a 9x13 baking dish and place in the oven until the butter is melted.

Mean while mix flour and milk together. Flatten and roll into a 10x8 rectangle (will be thin) cut 1 inch strips and place in your baking dish ontop of the melted butter and garlic.

Bake for 15-20 minutes.

Remove from oven and enjoy a buttery garlicy bread stick!

For some great meal ideas to go with your breadsticks... check out these recipes! 

 Roasted Garlic Baked Cheesy Spaghetti 

Buffalo Chicken Mac n' Cheese 

Toasted Pasta w/ Veggies 

Lemon and Garlic Orzo with Mussels 

Slow Cooker BBQ Baked Potato Soup 

White Bean and Sausage Soup 

Butt Kicking White Bean and Chicken Chili  


Now go check out the other bloggers participating and their great time saver recipes for Shelley!


Christina, Girl Gone Grits



Lana, Bibberche



Robin, A Chow Life

Sarah, Snippets of






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6.26.2012

Skinny Strawberry Waffle Ice Cream Sandwiches ~SRC~



One of the fun parts of being in the Secret Recipe Club is that you get to see what another blogger created with one of your recipes. I get so excited and flattered every time I see the other bloggers creation.

From time to time in the Secret Recipe Club we have some "Orphans" blogs who for whatever reason did not have another blogger do a post of one of their recipes. It happens... we all have lives outside of this "blog" world. But if you are one of the "orphans"... it's a major bummer!

This month one of my twitter/instagram buddies Nicole was an Orphan, so I jumped on it to make one of her recipes that way she could be "unorphaned"!

I am a fairly new follower of Nicole and her blog I am Honey Bee. I started following her on Twitter because she is kinda local... sorta. She is in the Boston area about 1.5 hrs from where I live... I also love her because I can thank her for this recent shoe purchase that I really did NOT need!

When I saw this recipe on her blog last night I was like "why didn't I ever think of that!" Waffles and ice cream is pretty genius way to make an ice cream sandwich. In her post she talks about a penny candy store she used to walk to as a kid. Which reminded me of the one I used to walk to as a little girl. We had Baily's in Ashland that was the BEST, I used to save my change and go every Friday to buy embroidery thread for friendship bracelets and enough pixie sticks and candy cigarettes to rot my teeth.

Do they even sell candy cigarettes anymore? I sure hope not.. what an awful thing to sell to young kids. That and those gum cigars, or that shredded bubble gum that looked like chewing tobacco... I loved all that stuff, and thought I was cool... gross.


When I set off to make these waffle ice cream sandwiches this morning I wished I had some maple ice cream because how awesome would that have been... maybe with some candied bacon? Yeah. I know. Enough with the bacon...

I made my boys a batch of Whole Wheat Strawberry Waffles for breakfast... the left overs were turned into this batch of "Skinny" Waffle Ice Cream Sandwiches! (This recipe  is easily adaptable to your likes.)



"Skinny" Strawberry Waffle Ice Cream Sandwiches

 Ingredients:

1 batch Whole Wheat Waffles (recipe follows)
1 pint of Dreyer's/Edy's chocolate fro-yo (or chocolate ice cream)

For the Waffles:

3 Eggs separated
1 2/3 cup skim milk
2 cups white whole wheat flour
2 1/2 tsp baking powder
1 tbs sugar
1/4 cup light olive oil
1 cup diced strawberries

Directions:
In your electric mixer beet egg whites until they are stiff. Set aside.

In a medium bowl mix egg yolks, milk together.  Mix in flour, baking powder, sugar and oil.  Gently fold in berries  and egg whites.

In a hot waffle iron, make according to iron directions. (every waffle iron holds a different amount of batter and heats differently)

Cool waffles completely. Scoop chocolate frozen yogurt in the center of one waffle and top with a second creating a sandwich. Return to freezer for 2 hours.

Then enjoy!







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6.25.2012

Raspberry Thyme Tom Collins ~Cocktail Week~



Gear your livers up they are going to be in for a ride!

Today marks the first day of Cocktail Week brought to you by myself, Wanna Be a Country Cleaver, La Petite Pancake, Comfortably Domestic, What's Inside NanaBreads HeadDecadent Philistines Save the World, Tenaciously Yours, Munching in the Mitten, Climbing Grier Mountain, and The Country Hill Cook.


Be sure to go check out these ladies through out the week there will be a ton of fun adult only beverages being shared. 


Today we are kicking the week off with my Raspberry Thyme Tom Collins, Allison's Peach Pie Prosecco "Palmer".... THEN Megan is making a Raging Aztec Frappe WITH a Kitchen Aid Blender Giveaway... go check it out and win a bad ass blender! You'll need if for some of the other cocktails we ladies will be sharing with you this week! 



Now... lets talk gin.

I am not a liquor fan, there are very few drinks that I can say I enjoy with out without giving me goose bumps. If an adult beverage gives me goose bumps on first sip.... then I leave it alone.

Gin drinks are one of the few types that don't make me cringe.

I think the goose bump/cringing when I take a sip of hard stuff is due to allot of stupid drinking as a young 20 something childless girl. I spent to many nights not knowing my limits and waking up extremely sick the next day therefore permanently adding new drinks to my "list". My "list" is a list of foods and drinks that are banned from my diet because the thought makes me upchuck. This "list" is quite long... most of it is made up of fruity vodka drinks, anything with Jack, and so on....

But HOORAY!! I have a grown up drink I can consume with out getting goosebumps!!



Raspberry Thyme Tom Collins

Ingredients:
1 oz sugar
1 oz water
the juice of one lemon
1/2 cup raspberries
3 sprigs of thyme
1 1/2 oz dry gin ( I use Bombay Sapphire) 
Tonic

Directions:

In a small sauce pan add sugar, water, lemon, simmer until the sugar has completely dissolved. Remove from heat and allow to cool. 

Meanwhile muddle 1/2 of your thyme (removing thyme leaves from stems) and raspberries together. 

Stir thyme/ raspberries in with the lemon/simple syrup mixture. Continue to allow to cool to room temp. 


Pour cooled mixture into a glass or cocktail shaker and mix/shake with your gin. Pour over a glass of ice and top off with tonic.


Mix in the remaining berries and garnish with the additional thyme. 





 
   







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Raspberry Blueberry Rhubarb Pie in a Jar ~The Secret Recipe Club~



The Secret Recipe Club revel is here yet again! What is the Secret Recipe Club you ask??

Secret Recipe Club



It's a large group of bloggers, each month we each get an assignment (it's top secret who had who until reveal day!). We are responsible for picking one recipe from our assigned blog, make it, photograph it, blog about it! It's super fun.

This month I was assigned a blog I have yet to visit! I love "meeting" new blogs. Double The Sugar. This is a unique blog written by two friends on either side of the "pond" Shannon lives in Washington State while Lucy resides in Scotland. Their blog consists of great recipes from both sides of the "pond".

When I stumbled upon their Strawberry Rhubarb Pie in a Jar, I just knew that I had to make that. Pie in a jar has been on my bucket list for quite sometime. Food in canning jars is just so darn cute! I always love that rustic/country look the jars gives to food.

What I didn't realize is that rhubarb is not huge in the UK... it grows there but somehow the whole strawberry/rhubarb thing has not caught on there. Seriously?! Here in New England this is huge... and has been forever! They just go hand in hand.

I have done a boat load of strawberry rhubarb recipes lately and have been on strawberry overload since I went picking with my kiddos in VT over the weekend.

To give myself a break on the strawberries... I decided to pair my rhubarb with raspberries and blueberries.

Shannon and Lucy's pie's in a jar are made so you can have portable pies. They sit lower in the jar so you can fit the lid on it. Genius right?

Well I wasn't paying attention and had a duh moment when I just filled my jar with the crust and filling and topped it off like a normal mini pie... so my pie can not wear it's lid!



Raspberry Blueberry Pie in a Jar

Ingredients:

FOR THE CRUST:
(recipe from King Arthur Flour, for a tutorial with photos check out my post by clicking HERE

1 1/4 cup all purpose flour
1/2 cup of ice cold butter
1/4 tsp salt
1/4 cup ice water

Directions:

Cut half of your butter into small pieces. Add flour and salt to a large bowl, work your small butter pieces into the flour until it looks crumbly.

With the remaining butter cut into thin slabs. work the butter into the flour creating thin disks of butter. Don't work  the pieces to small, you want the butter to make layers in your crust creating flakes.

Add in your water slowly 1 tbs at a time working the dough until it comes together. Shape dough into a disk cover with plastic wrap and refrigerate for 30 minutes.

FOR THE FILLING:

Ingredients:

2 cups of rhubarb sliced thin
1 1/4 cups fresh blueberries
1 1/4 cups fresh raspberries
1 cup sugar 
1 tsp cinnamon
1/4 cup King Arthur Flours Pie Filling Enhancer 

Directions:

Preheat oven to 350.

Toss berries with the Pie Filling Enhancer cinnamon and sugar. Set aside.

When the crust is ready divide dough up in to about 8 pieces. (recipe should make 4 double crusted pie in a jar... depending on your jar size you could have more or less)

Roll each piece into equal sizes. Press one piece of dough into the bottom and sides of each jar. 

Fill each jar with pie filling and top with a 2nd piece of dough.

Crimp edges and cut small slits in the top allowing it to vent. 

Bake pies for about 30 minutes or until they are golden brown.

Allow to cool for 30 minutes before eating.






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6.24.2012

Skinny Hazelnut Mocha Latte Ice Cream Pie ~ Sundays With Joy~



Week 9 is already here! 91 more weeks of Sundays With joy to go!

For those of you who do not know Sundays With Joy  is a little project I started with75ish friends who all share a mutual love for  Joy the Baker, baking, bacon, and brown butter.

Every week we bake one recipe that I have assigned from the book. We are trying to do them seasonally rather than in or

This week our assigned recipe was for a Vanilla Coffee Ice Cream Pie. Why have I never made an ice cream pie before?

The life of a  Food Blogger's Child is tough... always looking but not tasting during photo sessions!


What a great idea! I took the recipe and totally adapted it. Joy's version looks fabulous and I will probably make it using the directions to a T... but this week I wanted to switch it up.

Joy would get this... as a blogger/home cook I have a REALLY hard time sticking to a recipe. It's just against my style.

I take something and change according to my mood, tastes, and what I have on hand.

This week I wanted something a bit more figure friendly, and I wanted to add some chocolate to the mix... some hazelnuts and just do my own thing!

The unique thing about this pie is that it has a meringue crust. Something I have never seen done before  and have never even thought of! GENIUS!

A few of the other ladies said they had some trouble getting the pie slices out of the pan because of that I also opted to use some parchment paper to ensure there was nothing stuck!

For the original recipe... get your own copy of the book! Click here for details.



Hazelnut Mocha Latte Ice Cream Pie
(Recipe inspired by Joy the Baker)

Ingredients:

For the crust:

3 egg whites
 1/4 cup sugar
1/4 tsp salt
1 cup of graham cracker crumbs (I used reduced fat grahams)
1/4 cup ground hazelnuts

Directions:

In an electric mixer whip egg whites until they are foamy. Add in sugar and salt. Whip on high speed until you have stiff peaks. 

Gently fold in your crackers and nuts.

Mixture should be the consistency of a normal cracker crust.

Press in the bottom of a parchment paper lined 9 inch pie plate and bake at 350 for 15-20 minutes. It burns fast so please keep a close eye on it.

Remove from oven to cool completely.

For the filling:

1 pint Dreyer's/Edy's  chocolate frozen yogurt or ice cream
1 pint Dreyer's/Edy's coffee frozen yogurt or ice cream
2 egg whites
2 tbs of sugar
1/4 tsp salt
1 tsp vanilla extract

Directions:

Remove frozen yogurt from the freezer and let it sit on the counter for about 15 minutes. Scoop each kind to separate bowls and give each a good mix.Once it is spreadable smooth chocolate frozen yogurt over your cooled crust and then the coffee on top of that.

Place pie in the freezer for 2 hours.

In an electric mixer whip egg whites until they are foamy add in sugar, salt and vanilla. Return to high speed and whip until you have stiff peaks. 

Spread on top of pie.

Return to the freezer for 30-60 minutes. 

Slice and drizzle with chocolate sauce/syrup (optional... I used reduced sugar syrup)


If you are a member of Sundays with Joy please link you blog posts below. If you are not a member and would like to learn more about  our group please click HERE


(Disclaimer: I am in no way affiliated with Joy the Baker or the publishers of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. All opinions are my own)
    











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6.22.2012

Mexican Stuffed Peppers/ My week in 10



I haven't done my week in 10 in about a month or so! Man Carrie, get with it!

Here is a sneak peek into my week... in no special order!

1) Mads took her first steps!! Seriously... she's 9 1/2 months old. Can we slow down please?



2) Heat wave this week! YUK. Hubs finally decided to pull the AC's only to find they did not work! I suffered the first day in a house that reached 88... 88! While it was 90+ outside and extremely humid feeling like it was 100+.

3) Hubs has decided that he does not want store bought breads and tortillas anymore... that I should make them for us. My response "you make the bread and then get back to me....."

4) HUBS BAKED BREAD. And it was good! I felt pressured to one up him so this week even in the heat wave I have been baking bread every other day! Not sure how I feel about this....

5) My little Sis got a job close by so she has been staying with us to cut down on her commute. It's been fun, the kids love their Auntie and I'm having fun getting "girl time"... though she makes me drink. Damn you 21 yr olds... I can't keep up with that!



6) My Cousin Dustin graduated from High School. I'm so proud of him, he didn't have the easiest start to life and now he is going to beat all the odds and prove people wrong. Come August he leaves for Basic Training... and will officially be a Marine!

7) We had another Graduation party to attend on Sunday up in West Leb for my Husbands cousin Hayley. As always parties with his family ended in a fun time. I'm quite lucky to have married into a family  I actually like!

8) My one year blog birthday is coming up next week! Who would have thought I'd stick with this?! To celebrate I have a new original recipe, I have teamed up with 2 HUGE companies for a giveaway that has a $185 value for you all!!!..... AND I have a product review of something even bigger!

9) I though I was going to need stitches the other day after stepping on  a major piece of glass... I pretty much still walk funny and it hurts like a *****. I've never bled that much before, I'm pretty sure Owen almost fainted!



10) And of course my week isn't complete with out a poop story...Chase. Have a blast with his brother in the kiddie pool... splashing having the time of their lives. That is until I look over and see that the water was VERY brown. Little turd muffin pooped his pants and continued to play in the pool. WHO DOES THIS!? Only my lovely dirty 3 yr old. That's who.



So there you have it... 10 things from my week.  I bet your jealous, since I have such an exciting life right?!



Now on to some food!

The other day I spotted a recipe for Stuffed peppers on Julie's blog which got me craving stuffed peppers like crazy!!!

Days I thought about those peppers, so I finally whipped them up my version of a stuffed peppers for my sister and I while she was staying with us.



Mexican Stuffed Peppers

Ingredients:

6 large bell peppers ( you can use any color you'd like I stuck with red and green) 
1 cup cooked brown rice
1 16 oz can of black beans drained and rinsed
1 can of Rotel
1 lime juiced
2 large cooked diced or shredded chicken breasts
1 cup of corn
1 1/2 cups shredded extra sharp cheddar cheese
1/2 cup shredded Monterrey jack cheese
1 tbs of  your favorite taco seasoning ( I used Mystic Blue Spice's  Chipotle Taco seasoning)
1/2 tsp salt
1 jalapeno pepper sliced
sliced scallions for garnish


Directions:

Preheat oven to 350.

Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff.

Place cored peppers into a large baking dish.

In a large mixing bowl combine, rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt.

Stuff each pepper with your filling.

Top with Monterrey jack cheese and jalapeno slices.

Bake for 20-30 minutes or until the peppers are tender and the cheese is bubbly.

Allow to cool for about 15 minutes before enjoying!





 











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6.20.2012

Champagne Strawberry Rhubarb Jam



My mother is the queen of all things canned.

She cans her garden loot, goes fruit picking and whips those sweet berries or peaches into jams and jellies.

I am not into it.

I love what she makes don't get me wrong, and I appreciate what it takes to can 600 jars in a growing season.

600!

It's just not for me... yet.

For now I'll stick to my refrigerator/freezer jams and pickles. They are easy and they make just 1 jar... just enough!

This jam was an after thought when I had some homemade Honey Wheat Oatmeal Bread.

This slathered on a slice of toast for breakfast is the perfect way to start my day!

It was delicious. Sweet from the berries and honey, but a tartness from the rhubarb. I loved it.

I saw some left over champagne and figured... hey why not?! So I threw that in there as well.

The other great part of this jam is that I added no granulated sugar and sweetened it with local honey.

Best part though...now you can have champagne for breakfast!!

Champagne Strawberry Rhubarb Jam

Ingredients:

3 cups of washed and hulled strawberries
1 cup of sliced rhubarb
1 cup of champagne (use a sweet champagne or other sparkling wine, I used Asti)
1/2 cup of honey(more if you like a really sweet jam)

Directions:

In you sauce pan combine all of your ingredients  over low heat simmer for about 30 minutes. With a potato masher mash everything up breaking the berries down until you get your desired consistency. I like chunky jam so I left some large pieces.

Pour into an air tight heat proof jar or container. Lasts 3-4 weeks in the refrigerator.

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6.19.2012

Biscoff Pudding Pops



Summer brings busy days filled with fun outside playing in the kiddie pool, beach days, or play dates at the park.

As the temperatures rise I tend to not bake quite so much.... that and Hubs has not installed the AC's yet. It's the end of June we are holding out pretty well! Normally those suckers are installed during the first stretch of 70's in May.... but since we have had such wacky weather since March.... we can't tell when it will be hot or when it will be chilly.

Since I am not baking as many treats for my boys I tend to go the other rout... easy cold treats.

With a jar of biscoff burning a whole in my cupboard waiting for me to do something other than eat it straight. I whipped up these easy Biscoff Pudding Pops.

Man were they GOOD!!



Biscoff Pudding Pops

Ingredients:

1 cup Biscoff Spread
1/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1/4 tsp salt
1/4 cup mini chocolate chips

Directions:

In a sauce pan whisk milk, biscoff spread, salt, and sugar together on medium/low heat until  they start to come to a low boil. Whisk in cornstarch continue whisking until mixture becomes thick and pudding like, about 5 minutes. (will get thicker as it cools as well) 

Pour pudding into your popsicle molds. (I got 8 pops... depending on the size of your molds you may get more or less)


Top each pop (which will be the bottom when removed from the molds) with  your mini chocolate chips. Add your sticks/mold covers and freeze for 6 hours. 



  



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6.17.2012

Sunday Morning Peanut Butter Green Smoothie ~Sundays With Joy~



Week eight of Sundays With Joy brings us to a healthier recipe... Peanut Butter, Banana, Spinach and Kale Smoothies.... sorry folks no brown butter, no frying, no added sugar.

Though seriously this tastes just as good as any of Joy's butter and sugar laden treats!

I'm not a huge smoothie person... I do like them don't get me wrong.

I'm just lazy, I don't like making things that involve blenders and such gadgets.

Actually I don't even own a real blender.... I get by with my food processor and immersion blender. I ALMOST bought one this week but opted to make it without.

Good news, my immersion blender makes the perfect single serving smoothie.

I also have to admit.... I didn't stick to Joy's recipe...I made some small changes to up the healtho factor.

I reduced the honey to 1 tbs because I was low on honey, I used coconut milk instead of milk or soy. The coconut made for a fun nutty sweet flavor that went perfectly with the bananas. Then last but not least I added a tbs of ground flax meal to the mix.

The smoothie was still perfectly sweet even with the reduced honey, and by adding some flax meal to my smoothie I was adding more fiber/protein/iron... not that this smoothie really needs it since it is chocked full of spinach, kale and PB.... but hey a tad more won't hurt right?!

Over all...perfect smoothie!

To check out Joy's recipe for Peanut Butter, Banana, Spinach and Kale Smoothie....

Go buy the book! To find places to buy Joy The Baker Cookbook: 100 Simple and Comforting Recipes CLICK HERE.





If you are a member of the Sundays With Joy group and would like to link up your blog posts for your Green Smoothie recipe please go ahead and link it!

If you are not a member of the group but would like to learn more about Sundays with Joy please click HERE.







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(Disclaimer: I am not compensated to promote book sales, and am not affilated with the publishers or Joy the Baker. All opinions are my own.)