Frothy Sunrise Punch

Yesterday was cloudy and had a light breeze.  It was cool enough outside that I had my windows open and it kept my house cool.  My A.C. hardly turned on.  

Today, my A.C. hasn't turned off.  It is very very warm.  A refreshing, cold, drink was a MUST.  

I have made this Sunrise Punch from The Pioneer Woman a few times now.  It is creamy and frothy and totally hits the spot.

The magical ingredient is Meringue Powder.  It makes this drink so frothy and it stays frothy for a long time.     

Meringue Powder can be found at any baking supply store or even at your local grocery store, if they have a cake decorating section.  One container is only a few dollars and it will last a really long time.  I like to add it to my icings (like in this recipe and this recipe).  It helps the icing harden like on donuts from the bakery. 

So, pick yourself up a container of meringue powder and make this incredibly delicious drink.  You will love it and want to make it all Summer long. 

If the juice and the froth start to separate, just stir it back together with your straw.    

Frothy Sunrise Punch

adapted from: The Pioneer Woman

(Printable Recipe) or (Printable with Picture)

1 c. orange juice

1 c. pineapple juice

1 c. whole milk

1 1/2 Tbl. meringue powder

1/4 c. powdered sugar

1 1/2 tsp. vanilla extract

1 1/2 c. ice

Combine all ingredients in a large blender and blend until smooth and frothy.  Yield: 3-4 servings, depending on the size of your cups.   

Linked up at Inspiration Monday! and Weekend Potluck!

"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

I use the term "Skinny" very loosely for this milkshake.  The milkshake part IS skinny since it is made with frozen bananas rather than ice cream.  I added some instant banana pudding mix to give it that yummy pudding flavor.  You could easily use sugar free pudding mix here.

Now . . . the Chocolate Malt Whipped Cream is TO DIE FOR!!!  Can you just taste it now?  Fresh whipped cream mixed with Chocolate Malt Powder and a little vanilla.  The flavor is just like a chocolate malt.  You are guaranteed to sneak many spoonfuls of this whipped cream before it makes it to the milkshake.  BUT . . . The whipped cream obviously is NOT skinny.

If you want to skip the whipped cream, you can mix the Chocolate Malt Powder directly in with the bananas and save a the calories.         

When I was younger one of my favorite breakfasts was blending a package of chocolate malt Carnation breakfast mix, milk, a banana and some ice cubes into a smoothie.  This was long before I knew that frozen bananas created a thick and creamy ice cream consistency when blended.

Chocolate Malt and Banana really is a DIVINE combo.  You will LOVE this milkshake.  Your kids will love it too and they won't even know there isn't ice cream in it.

At my local grocery store, the Chocolate Malt Powder is down the aisle with the Peanut Butter, Jam and Coffee.

You might also like:

Skinny Strawberry Banana Ice Cream

One Ingredient Banana Ice Cream

"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large ripe bananas, peeled, sliced and frozen

4 Tbl. instant banana pudding mix

1 tsp. vanilla extract

up to 1/2 c. milk

Chocolate Malt Whipped Cream

4 oz. whipping cream

2 Tbl. chocolate malt powder

1 tsp. vanilla extract

Peel ripe bananas, slice and place in an air-tight container; freeze until completely frozen.  I usually let mine freeze overnight.  Add frozen bananas to a food processor and blend until chunky.  Add the pudding mix and vanilla extract and blend until completely smooth and creamy and the consistency of soft serve ice cream.  Blend in a little milk at a time, until it reaches milkshake consistency.  Divide between two small cups and top with chocolate malt whipped cream.  Or blend chocolate malt powder directly into the bananas and skip the whipped cream.  Makes 2 small milkshakes.

For the Chocolate Malt Whipped Cream: Pour whipping cream into a chilled bowl.  Beat with a hand mixer until frothy.  Add the chocolate malt powder and vanilla and continue beating until it reaches desired consistency.  

Jenn's Notes: Make sure to use ripe bananas, or the "green" banana flavor will overpower everything. 

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever

My Top 10 Appetizers, Side Dishes and Drinks of 2013

#1 My Favorite Twice Baked Potatoes

#2 Copycat Fritos Bean Dip

#3 Diana's Cheeseball

#4 Roasted Ranch Veggies

#5 Easy Lo Mein

#6 Steve's Wife's Sweet Potato Casserole

#7 Salted Caramel Hot Chocolate

#8 Creamy Vegetable Medley Casserole

#9 Copycat Panda Express Chow Mein

#10 Potstickers

Linked up at Link Party Palooza!

Salted Caramel Hot Chocolate

I must say that I am very happy with the presents I got for my family this year.  Last year, I had zero inspiration and pretty much got everyone gift cards.

Nothing against gift cards, I actually love to receive gift cards, but this year I was able to find presents for everyone without breaking the bank.

It has been nice to be finished with my shopping so early this year and to be able to sit back, relax and drink some hot chocolate.  

This is exactly what you need to warm up your whole body, especially on a snowy day like today. 

The flavor is incredible.

You will love it.

This is my last post before Christmas and I hope you all have a wonderful Holiday surrounded by Family and Friends.  

Salted Caramel Hot Chocolate
adapted from: Real Mom Kitchen
(Printable Recipe) or (Printable with Picture)

1 c. heavy cream
1/4 c. light brown sugar
4 oz. chocolate and caramel squares
1/4 tsp. salt
4 c. milk

Optional Toppings
mini marshmallows
caramel sauce
whipped cream
sprinkles

Heat heavy cream, light brown sugar, chocolate squares and salt in a medium saucepan over medium heat, stirring frequently.  Once chocolate is melted and sugar is dissolved, add the milk.  Continue to heat over medium-low heat until warmed through.  Divide between 3-4 cups and garnish with desired toppings.

Jenn's Notes: I used a 4 oz. bar of Cadbury Caramel and Chocolate squares and the flavor was incredible.  You can use your favorite brand or you could even use different flavors (mint, orange, raspberry) or types of chocolate (milk, dark, white) to switch up the flavor.  

Linked up at Inspiration Monday! and Link Party Palooza!

Warm Up Your Winter GIVEAWAY plus Hot Vanilla with Peppermint Whipped Cream

**Giveaway has ended.  Click HERE to see the winner**

      

Do you remember back when Laura Powell from Real Mom Kitchen released a cookbook?  I am lucky enough to own a copy of it and it's great.

She is at it again.  This time it isn't a whole cookbook, it is just a small pamphlet with hot chocolate and cider recipes.  All of the recipes sound amazing and it was hard to narrow it down.  I wanted to make the Salted Caramel Hot Chocolate, but "The Mr." convinced me to make the Hot Vanilla instead.

It is still pretty hot here in Utah, but luckily we had a few rainy days, so I was able to make this and pretend like it was a "chilly" day outside.  It tasted delicious and I loved it with the peppermint whipped cream on top.  That stuff is good.

Overall, the recipes in this little pamphlet sound delicious.  She includes quite a few variation ideas, mix-in ideas and topping ideas.  Hopefully, some day, Laura will come out with a full Holiday Cookbook, because I know she has so many amazing recipes.

  You can currently get this on Amazon for $2.99 or click HERE to find out other places where you can purchase it.

Hot Vanilla

adapted from: Laura Powell
(Printable Recipe) or (Printable with Picture)

1/2 c. whipping cream

1 Tbl. chocolate syrup

dash of cinnamon

6 c. milk

1/4 c. sugar

2 Tbl. vanilla extract

additional chocolate syrup, for garnish

In a medium bowl, whip the whipping cream until frothy.  Add chocolate syrup and cinnamon.  Continue to whip until firm peaks form.  Set aside.

In a saucepan over low heat, combine milk and sugar.  Cook until warm and sugar is dissolved.  Remove from heat and mix in vanilla.  Pour into mugs and top each mug with a dollop of the prepared chocolate cream and a drizzle of chocolate syrup, if desired.  Makes 6 (8 oz.) servings.

*Or, instead of the chocolate whipped cream, top with peppermint whipped cream.

Peppermint Whipped Cream

adapted from: Laura Powell

6 red-and-white peppermint candy canes

  or 24 mini candy canes

2 c. whipping cream

Unwrap candy canes and place them in a blender or food processor.  Process until they are a fairly fine powder.  In another bowl, whip cream until firm peaks form.  Fold the candy cane powder into the cream.  This will sweeten it.  Use immediately to top your cocoa if you like little pieces of crunchy candy cane or place in the refrigerator for 2 hours and allow the candy canes to dissolve.  

Note: This recipe also works well served on top of anything else that would taste good with peppermint (chocolate pie, cupcakes, brownies, etc . . . ).

Jenn's Notes: I prefer pretty sweet whipped cream, so I ended up adding 1 1/2 Tablespoons of powdered sugar to my peppermint whipped cream and it was delicious.

To ENTER the GIVEAWAY for one copy of this book (U.S. Residents Only):

1.  Simply leave me a comment on this blog post and tell me what your favorite hot chocolate topping or mix-in is. 

*If your name does not link me to a blog, be sure to leave me your email address, so I can contact you if you win.

Giveaway will end on on Tuesday, September 17th and I will announce the winner on Wednesday, September 18th.  Winner must contact me within 72 hours or a new winner will be selected.  Good luck.

The publisher provided me with a copy of this book for the purpose of this review, but the opinions expressed herein are my own.

Linked up at Inspiration Monday!

My Top 10 Favorite Appetizers, Side Dishes and Drinks of 2012

#1 EASIEST SALSA AROUND

I have made this recipe a million times and it is, without a doubt, my #1.

#2 OUT OF THIS WORLD CORN DIP MADE A LITTLE LIGHTER
This stuff is addicting.  Once you start eating it, you can't stop.

#3 KNORR CLASSIC SPINACH DIP WITH GREEK YOGURT
You would never know this is made with yogurt.  It tastes just like the full-fat version.

#4 BAKED BEANS

This is the best baked bean recipe I have found so far.  I love it.

#5 LOADED SWEET POTATO
This potato is divine.  It's like eating dessert as a side dish.  I know you will love it too.

#6 BITE-SIZE POTATO SKINS WITH CHIPOTLE RANCH DIPPING SAUCE
This is what you call snack food at its best.  

#7 FROZEN STRAWBERRY WATERMELON LEMONADE
You better make this recipe next Summer.  I'm already counting down the days until watermelon is in the stores again.  This stuff was the best thirst-quencher ever. 

#8 KELLEY'S FIESTA DIP
This is such a versatile dip.  You can serve it plain with chips, over nachos, in a quesadilla and so on and so on. 

#9 ROBIN EGGS MALTED MILKSHAKE

It was no surprise that I loved this recipe.  I have always been a fan of malt flavor and this milkshake was loaded with it.  You use leftover Robin Eggs from Easter and blend them into this yummy shake.  

#10 ULTIMATE SLOW COOKER MASHED POTATOES
Everyone should have this recipe on hand.  Very easy and yummy.  

S'MORES HOT CHOCOLATE

I had to make some hot chocolate after work the other day.

All day at work, while I sat at my desk, I was secretly kind of cold (if any of my co-workers are reading this - don't tell Sue - ha ha)!  You see, there is a constant battle at work with the thermostat.  The three of us that sit along the wall are always hot and have little fans on our desks and the rest of the room are always cold and have space heaters under their desks.  

I never get cold at work, but as people were coming in and out of the door all day long and letting in the cool breeze, I found myself slightly chilly.

This hot chocolate was rich and creamy and delicious.  The toasted marshmallows were such a fun addition, rather than just plain mallows.  P.S. . . on a little side note . . . when you are broiling the marshmallows, make sure to watch them very very closely and don't put them too close to the broiler or they may catch on fire.  Don't ask me how I know this, just trust me :)  

S'MORES HOT CHOCOLATE

adapted from: Our Best Bites
(Printable Recipe) or (Printable with Picture)

2 Tbl. butter, melted

2 graham crackers, crushed

4 c. whole milk (I used 1%)

2 (4 oz.) milk chocolate bars, broken into chunks

8-12 large marshmallows

chocolate syrup

4 mugs

Place melted butter in a small, shallow dish that is as large around as your mugs.  Place crushed graham crackers in another dish of the same size.  Flip your mugs upside-down and dip the rim first in melted butter and then in the crushed graham crackers; set aside.  Add the milk to a medium saucepan and heat on medium-low.  When it is  starting to get warm, add the chocolate chunks.  Whisk frequently to keep the chocolate from burning and getting stuck to the bottom of the pan.  Meanwhile, place the marshmallows on a parchment lined baking sheet.  Place under the broiler in the oven on low.  Watch constantly and remove from the oven when toasted and browned.  Once the chocolate is completely melted and well incorporated into the milk and it reaches desired temperature, pour into a container with a pour spout (this will help you divide it between the cups easier and keep your graham cracker rimmed cup looking pretty).  Divide mixture between four mugs.  Top each with 2 or 3 toasted marshmallows and drizzle with chocolate syrup.  Serves 4.

Jenn's Notes:  I used 1% milk and I still think it turned out thick and creamy.  It is very rich and a 1 cup serving was plenty.  

Frozen Strawberry Watermelon Lemonade

THIS WAS SO SO GOOD!  

It definitely quenched my thirst!  I even got a few brain-freezes a long the way.

I threw everything in the food processor and pulsed away.  Then, I stopped it to taste and see what adjustments needed to be made.  It needed nothing - it was PERFECT!  I should have made a bigger batch.  Who knew homemade lemonade could taste so good.  I'm 100% sure I will be making this a lot in the next few months.  

I love the flavor the fresh strawberries added.  It ended up thick and smooth and creamy - not icy at all.  Some people might find this overly sweet, since the fruit is fairly sweet on its own, but I love sweet things, so I thought it had the perfect sweet/tart balance.  If you don't care for super sweet things, I would start out with less sugar and add more if needed.    

This would be the perfect beverage to serve at your next barbeque.  Or even just to go with Sunday dinner!  If you are worried about serving it at a barbeque and having it melt.  Don't worry, it tastes really really good regular too.  I whipped up a batch and put some extra in my fridge.  A few hours later, I went to drink the rest and even though it was no longer frozen, it was still AMAZING.

Between this lemonade and this Watermelon Frosty, you have no excuses to not use up every last bit of that watermelon in your fridge.

Frozen Strawberry Watermelon Lemonade

adapted from: Frosted Bake Shop  
(Printable Recipe)

8 c. watermelon, cubed and seeded, frozen

1 c. strawberries, halved  (I used way more)    

1/2 c. fresh lemon juice

1 c. granulated sugar

2 c. water or Sprite (I used Sprite)

Combine all the ingredients and blend until smooth (you may have to do it in two batches).  You can also skip freezing the watermelon cubes and make regular Strawberry Watermelon Lemonade.    

Jenn's Notes: I cut this recipe in fourth and made it in my food processor.  I added quite a bit more strawberries than the recipe called for, because I wanted a strong strawberry flavor.  I also used the juice of an entire lemon.  Fourth of a batch made enough for two medium-sized glasses.  It is pretty sweet (which I like), but I think you could cut back on the sugar and it would still be yummy.  It tasted great frozen and it tastes great not-frozen too.       

Watermelon Frosty

I got a crazy good deal on a watermelon the other day, but since it is kinda hard for only two people to eat an entire watermelon, I figured I needed another plan.  After going to the pool yesterday and being out under the HOT sun, the only thing that sounded good was something ice cold.  How about a watermelon frosty?  I knew I had seen one on Pinterest, so I searched around and sure enough there it was.  Remember when I made Banana Ice Cream by only using frozen bananas and it turned out so smooth and creamy.  Well, this frosty uses frozen watermelon chunks, but since watermelon is very watery, you also have to add a banana to give it than creamy consistency.

This frosty turned out thick and creamy and was so refreshing - the perfect way to beat the heat.  It did end up tasting more like banana and lime than watermelon, but it was still great.  If you have any watermelon in your fridge that needs used up, cut it up and freeze it to either make this frosty now or another day. 

Watermelon Frosty

(Printable Recipe)

2 1/4 cups frozen watermelon cubes

1/2+ c. milk

2 Tbl. sugar

juice of 1 lemon or 1 lime 

1 fresh banana

Add the frozen watermelon cubes, 1/4 cup of milk, sugar, lemon or lime juice and the banana to a blender or food processor.  Blend until smooth, gradually adding remaining milk as need to reach desired consistency.  Pour into 2 small glasses and garnish with a frozen watermelon slice.  Serve immediately.  

Jenn's Notes: The easiest way to get the watermelon to freeze fast is to cut it up into cubes and place those in a single layer on a plate and set in the freezer.  I used my food processor to blend this up very easily.  If you use a blender, you might have to stop and stir it a few times.  I used lime, but I want to try lemon next to see which one I prefer.   

adapted from: Healthy Happy Life and Foodess

Robin Eggs Malted Milkshake

This is the perfect recipe to have on hand for Easter.  Whether you want to make it right now with the Robin Eggs you already have.  Or if you want to make it after Easter with the extra bags lying around.  Or even if you want to stock up after Easter when the bags are on sale for dirt cheap, then you could make this all year long!  

I recommend making it now, later, the next day and the day after that! It is seriously delicious.  It tastes even better than I imagined it would taste.  It has the malt flavor of a milkshake you would get at the Drive Inn and has the consistency of an M&M milkshake.         

Robin Eggs Malted Milkshake

adapted from: Pass The Sushi
(Printable Recipe)

2 c. vanilla ice cream

1/2 c. milk

1/2 c. crushed robin eggs (or a little more)

whipped cream

Add ice cream and milk to your blender.  Pulse until desired consistency.  Add crushed robin eggs (reserving some for garnish).  Pulse until blended.  Pour into a glass.  Top with whipped cream and remaining crushed robin eggs and serve immediately. Yield: one milkshake.


Jenn's Notes: I used low-fat vanilla ice cream and that's it - this was delicious!

Nutella Hot Chocolate

I made some delicious soup today! I don't know about you, but when I make any kind of soup that has onions in it, it smells up my whole entire house and it smells like onions for days.  I hate that.  So, I had every window in my house open today, trying to air out some of that smell.

Because of that, it was pretty darn chilly inside my house and I didn't want to crank up the heater to make up for it.  So, I did what I had to do.  I cozied up on the couch with a blanket and a glass of hot chocolate, but not just any hot chocolate, this Nutella version from The Hungry Housewife.  It was her most popular recipe of 2011!  

I just barely tasted Nutella for the first time a few months ago and I finally learned why everyone loves it so much.  It is rich and creamy and has a delicious nutty flavor!  It was perfect in hot chocolate.  

Nutella Hot Chocolate

adapted from: The Hungry Housewife

(Printable Recipe)

1 c. milk

1 Tbl. cocoa powder

2 1/2 Tbl. Nutella

tiny pinch of salt

In a medium saucepan, whisk together all ingredients until well blended and hot.  Pour into a cup and top with homemade whipped cream and shaved chocolate.  Yield: 1 serving.

Homemade Whipped Cream

1/2 c. whipping cream

1 Tbl. sugar

1/2 tsp. vanilla extract

Place a medium bowl and the beaters from your electric mixer in the freezer for 10 minutes (this will help the cream whip up faster).  Pour cream into chilled bowl.  Whip until frothy; add sugar and vanilla and beat until it is the consistency of whipped cream.  Do not overbeat.  

Jenn's Notes: I also added a Tablespoon of powdered sugar to my hot chocolate, because I wanted it a little sweeter.  It is a must to top it with homemade whipped cream.  I was only able to drink half the glass in one sitting, but you can re-heat it later.

BRAZILIAN LEMONADE

I don't make a lot of "drinks", so you probably won't ever see very many on my blog.  With my meals, I prefer water and if I ever do need something to quench-my-thirst, I love Tropical Punch Kool-Aid - It is my favorite, but when I saw this Brazilian Lemonade, I knew I had to give it a try.  Afterall, I did have a lot of limes, because my grocery store was out of single-limes, so I had to buy a big bag!    

The recipe is interesting, because you use the entire lime, not just the lime juice and zest.  The recipe recommends serving immediately and states that it does not keep very well.  I made a batch early one Sunday morning and drank an entire glass immediately and I liked it.  It is limey and refreshing.  A few hours later, I poured myself another glass and it had a strange taste to it?  So, follow the instructions and serve immediately.  Don't make extra, planning to have leftover, because it will not taste nearly as good.  I have never had the Brazilian Lemonade at Tucanos, so I have no idea how this compares.   

Brazilian Lemonade

adapted from: Our Best Bites

1 c. sugar

6 c. cold water

4 juicy limes

6 Tbl. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient!  Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Our Best Bites Tip: Smooth, thin-skinned limes are the juiciest and least bitter.