Category Archives: Desserts

Fudgy Espresso Blondie Brownies

Fudgy Espresso Blondie Brownies

Since you all now know that I’m in full-on pregnancy mode, it’s completely acceptable for me to write a post FULL of sugar and bad stuff, right?  In my defense, I brought these to Newport this weekend and did not eat all of them!  Bad stuff aside, these things might seriously be one of the best brownies you’ve ever tasted.

Fudgy Espresso Blondie Brownies

I stole this recipe from my mom, she used to make them and the smell that filled the house would bring everyone out of hiding and we would be waiting by the stove for them to be ready.  They are so rich and delicious, you really only need to eat one (or maybe five).

Fudgy Espresso Blondie Brownies

Unfortunately there is one really hard thing you have to do in order to make these.  You have to let them cool when they come out of the oven and its pretty much pure torture.  The center is so soft and fudgy, they won’t be easy to cut until you let them cool.  For this batch, I put the pan in the refrigerator until it was cooled and then I popped it out onto a cutting board and cut into small pieces using a chef’s knife.  Cutting brownies can be a little difficult and I’ve found this is the easiest solution.

Fudgy Espresso Blondie Brownies

If you haven’t seen them yet, one of my favorite brands – Immaculate Baking Company has ventured out of the refrigerated aisle and they are now making products you’ll find in the dry baking aisle.  I worked with them on designing all of the packaging for these items so its exciting to see them come to life!  They sent me a case of the items to try and they are SO good! They have new cake mixes, cookie mixes and dry ingredients like a pancake waffle mix and this unbleached, unbromated Organic All-Purpose Flour.  I’m sure I’ll be posting other recipes using the other items soon so stay tuned for those!

Fudgy Espresso Blondie Brownies

If you need more friends in your life, just whip up a batch of these and watch them come running, you may want to have some glasses of milk standing by.

Enjoy!

WHAT MAKES ME HAPPY:

The smell of fresh brownies baking in the oven. What are you waiting for? Go make them!!

Fudgy Espresso Blondie Brownies

Ingredients

  • 16oz brown sugar
  • 3/4 cups unsalted butter
  • 2 tablespoons instant espresso powder
  • 1 tablespoon hot water
  • 2 Large eggs
  • 2 tablespoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 F.
2. Spray 9" x 9" or 11" x 8" baking pan with cooking spray.
3. In a small sauce pan heat brown sugar & butter until melted. Dissolve the espresso powder with the hot water in a small bowl. Add to the brown sugar mixture and stir to combine well. Remove from heat and cool to room temperature.
4. In a separate bowl, sift together flour, baking powder & salt.
5. Beat eggs & vanilla with a mixer. Add the cooled brown sugar mixture and combine well. Slowly add the flour mixture until combined well and then add chocolate chips.
6. Pour into the pan and cook for 30-40 minutes or until the edges and top are lightly browned (center will be soft).
7. Let cool for 10-15 minutes, minimum. For best results, refrigerate until cooled completely and then cut into small squares.

 

 

 

Chocolate Flax Almond Butter

Chocolate Flax Almond Butter

I am SO happy to be reunited with almond butter!  I feel like it’s a long-lost friend that I haven’t seen in forever but we were able to pick up right where we left off last :).  Sometimes I take short cuts by buying things pre-made but almond butter is one of the few things that I have to make myself.  Whenever I buy it in the store, it is never the right consistency, it’s always hard and somewhat chunky and doesn’t work great for dipping fruit into or smoothing onto a piece of toast.

Chocolate Flax Almond Butter

I’ve been bad about making it lately so as a result I have been in an almond butter drought! But it could last no longer! I decided to make a big deal about its return and make it extra healthy with some flax and extra delicious with some chocolate.  Holy yum!

Chocolate Flax Almond Butter

Making your own almond butter is seriously easy, I made this batch today quickly on my lunch break.  If you have a good food processor and some almonds, get an empty jar and a spoon ready because its time to make some!  For this variation, I tossed some raw, unroasted almonds in a little maple syrup & ground flax seed.  Then I roasted them for 15 minutes, let them cool slightly and then threw it in the food processor to let the magic happen.

Chocolate Flax Almond Butter

Rich, creamy and DELICIOUS!

Chocolate Flax Almond Butter

For a snack this afternoon I dipped some pretzels into the chocolate almond butter.  Um. Yah. That was freaking amazing. It was like a decadent chocolate covered pretzel with just the right amount of salty and sweet.

Enjoy!

WHAT MAKES ME HAPPY:

A freshly made bed.

FreshlyMadeBed

Yes. Just Yes.

Chocolate Flax Almond Butter

Ingredients

  • 2.5 cups raw unroasted almonds
  • 2 tablespoons ground flax seed
  • 1 tablespoon real maple syrup
  • 1 tablespoon cocoa powder
  • 3 tablespoons dark chocolate chips
  • 1 pinch salt

Directions

1. Preheat oven to 350 F.
2. Toss almonds, flax seed & maple syrup together in a bowl until evenly coated. Spread almonds in a single layer on a parchment lined baking sheet.
3. Roast for 15 minutes. Remove from the oven and let cool for 5-10 minutes.
4. Empty into a food processor and blend until smooth and creamy. You will need to scrape the sides off occasionally so it mixes evenly. It will take around 8-10 minutes to get the right consistency.

Coconut Pomegranate Overnight Oats

Coconut Pomegranate Overnight Oats

If you had a stressful Monday like I did, it might be time to whip out a pomegranate and get out some of that built-up aggression.  If you don’t know what I’m talking about then you don’t know the secret trick to getting those beautiful little arils out of a pomegranate.  My dad taught me how to do it one day after he learned it from Martha Stewart (sorry, the secret is out Dad, you learned something from Martha).

Anyways, if you don’t know already, just cut the pomegranate in half, hold it over a big bowl and SLAM the back of the pomegranate with a large spoon.  The seeds will pop out and land in the bowl.  You may have to pick over it a little bit to get out some white pieces but it is WAY easier than any other method out there.  After I learned this, it was like this huge door was opened in the world of pomegranate possibilities.  Like pomegranate overnight oats. Yum.

Coconut Pomegranate Overnight Oats

How did I forget about overnight oats?  What is wrong with me?  They are SO good!  I usually make them with strawberries and blueberries but the pomegranate was such a great new flavor, plus you get all that antioxidant power in there!  It takes a little bit of planning to make this the night before but it will be well worth it when you stumble towards the refrigerator with your eyes half-open in the morning and see that beautiful bowl of oats waiting to be dug in into.

Coconut Pomegranate Overnight Oats

I added a little coconut extract in here but it would still be good if you don’t have any on hand.  I’m just a little bit of a coconut freak so I try to put everything coconut I can find in everything I eat.  I was just saving these photos and realized that my coconut obsession might be a little out of control, I probably have more coconut recipes than anything else. Oh well – let’s just hope you like it too, otherwise you might want to go hang out somewhere else.

Coconut Pomegranate Overnight Oats

I used goat’s milk yogurt in mine but you can use whatever you prefer, greek works well too.  Try to buy the plain variety if at all possible, I like to add a little maple syrup to sweeten it up but I like to control how much sugar I’m having.  Some of the flavored varieties have something like 25 grams of sugar which is totally unnecessary.

Enjoy!

WHAT MAKES ME HAPPY:

The January Thaw!

Ocean

Granted, it has not been helping the ski conditions but I’ve loved having my afternoon walks with Oto back.  I know it won’t last long but we’re enjoying it while it does!

Coconut Pomegranate Overnight Oats

Serves 1
Allergy Milk
Dietary Vegetarian
Misc Pre-preparable, Serve Cold

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup rolled oats
  • 1 tablespoon chia seeds
  • drizzle maple syrup
  • 1/2 teaspoon coconut or vanilla extract
  • 1 tablespoon shredded unsweetened coconut
  • 2 tablespoons pomegranate arils
  • 2 tablespoons almond or coconut milk

Directions

1. Stir all of the ingredients together in a bowl until combined well.
2. Place in the refrigerator overnight to enjoy in the morning.

 

 

 

Gingersnaps with Eggnog Icing

Gingersnaps with Eggnog Icing

Hey guys!  Sorry its been a while since I checked in!  You may have heard of that stomach bug that’s going around right now? If you have then you know its the type of thing that punches you in the face and then continues to kick you while you’re on the ground until you cry and beg for mercy.  Well, let’s just say I got my butt WHOOPED by that thing last week.  I seriously cannot remember the last time I was that sick.  I work from home and I seriously could not do one single thing the entire day.  I was in one of two places all day; in the bathroom or curled up in a fetal position on my bed groaning in pain. I know – you totally want to hear about this right now.  Moral of the story – you may want to lock yourself in a sterilized box until this thing makes it way OUT of your town because you do not want to get this. Let’s look on the positive side – I lost 8 pounds in one day! (how my body had that much stuff to get ride of I’ll never know, holy crap!)

Gingersnaps with Eggnog Icing

Fortunately I am now on the mend and back to normal eating, I’m looking forward to getting back to crossfit this week, I got zero exercise last week (unless you count the thousands of times I walked back and forth from the bathroom to the bed).

Well, since we’re talking about all sorts of other appetizing stuff, let’s talk about cookies shall we?

Actually let’s take a little photo break and come back with a fresh start, free of stomach bug thoughts.

Gingersnaps with Eggnog Icing

OK, much better!  SO, we’re entering holiday baking season and I’m already getting excited about trashing our kitchen with butter, eggs and exploding flour. If anyone has a way of baking that doesn’t make it look like a hurricane went through the kitchen after, then I need to be your friend and you need to teach me.

Actually, this recipe defies that rule that generally applies to me.  Why you ask? Well, I used the amazing Immaculate Baking Gingerbread Spice cookies and then I made the icing using only two ingredients. Therefore I was able to make it out without totally trashing the kitchen, score!!

Gingersnaps with Eggnog Icing

As if these cookies are good enough on their own, we’re adding icing with eggnog? Um, yah sign me up.

Here is all you do:

1.  Bake Immaculate Baking cookies according to package instructions.

2.  Cool on a wire rack for 10-15 minutes.

3.  In a small bowl mix together 3/4 cup powdered sugar & 1 tablespoon eggnog.

4.  Decorate with sprinkles or other holiday baking decorations.

I’m pretty sure Santa would be happy to find these next to the tree on Christmas Eve.

 

WHAT MAKES ME HAPPY:

My health!

I’ve probably used this one before but I’ll say it again, never take for granted being healthy!  You realize after getting sick that simply being healthy is a thing to be grateful for!

Egg Nog Pumpkin Latte Smoothie

Egg Nog Pumpkin Latte Smoothie

Hey you! Yah you! Would you like to enjoy everything that is delicious & amazing about the holiday season in one single sip?  You don’t even need to chew it, just slurp the goodness right down.  Egg nog AND pumpkin AND coffee. Um, hello, welcome to heaven. It’s like drinking pure Christmas.

Egg Nog Pumpkin Latte Smoothie

I finally gave in to the temptation to buy some egg nog at the store this weekend.  I usually limit myself to just a few small cups every year because its so rich.  I was totally in need of a little pick-me-up yesterday afternoon so I threw together this smoothie with pumpkin purée, egg nog and coffee.  It was so incredibly indulgent & delicious!

Egg Nog Pumpkin Latte Smoothie

You can use whatever your favorite brand of egg nog is, I bought Organic Valley.  Back when I worked at a cocktail company we were coming out with an egg nog cocktail mixer one year and we did a blind taste test with a bunch of competitive egg nog brands.  I was blown away by the difference between them, there were definitely some complete duds in the mix.  I don’t remember which ones were bad but I think the winner of our test was Hood.  I’m always tempted to do my own little taste tests to try out different brands of products.  Its hard to tell the difference unless you are tasting them all at the same time.

Egg Nog Pumpkin Latte Smoothie

If you’re looking to be healthier but you’re still jonesing for some egg nog, try making my almond milk egg nog recipe. OR you could just buy some of the almond milk egg nog they sell at Whole Foods.  I haven’t taken a look at the ingredient list yet but I’m assuming its a little healthier than its creamy dreamy cousin.

Egg Nog Pumpkin Latte Smoothie

By the way, on a completely non egg-nog related topic, I’m watching The Voice right now and I’m rooting so hard for Caroline!  Her voice is so incredible, I want to buy her record right now! Who are you guys getting behind this season?  Tessanne is pretty incredible too.

Happy Egg Nog Season!

 

WHAT MAKES ME HAPPY:

Playing with shadows 🙂

Shadows

It reminds me of the little shadow puppet shows my parents used to perform for us when we were kids 🙂  I took this picture with them when they were visiting this weekend.  There is this gorgeous area in our town that is the highest point of the island.  Its a huge field with cliffs down the ocean on 3 sides and panoramic views of the atlantic and boston skyline.  I went back here with a friend for a walk yesterday and we said it was so serene it felt like we should be wearing white dresses and twirling through to fields while singing.  How did I get so lucky to live in such a beautiful place??

Egg Nog Pumpkin Latte Smoothie

Ingredients

  • 1 cup ice
  • 3/4 cups egg nog
  • 8oz coffee (cooled)
  • 3 Medium pitted dates
  • 1/4 cup pumpkin purée
  • sprinkle nutmeg
  • sprinkle cinnamon

Directions

1. Blend ingredients using a high-powered blender until smooth & creamy. Garnish with a little extra cinnamon.

 

Peanut Pretzel Cookies with Chocolate Drizzle

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Ok, so I know its Thursday but I’m actually writing this on Wednesday which is like my Friday since I’m now officially on vacation. Are you still with me? Ok, good. Well, since its basically Friday I figured we would celebrate with some crazy delicious chocolately, peanuty, pretzely goodness.  Your head might just explode when you try these because they are pretty freaking delicious.  In fact, you may just take the entire rack and dump them straight into your mouth after you try one.

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Remember how Immaculate Baking sent me some of their new products to try?  I already posted about the Coconut Macaroons so I figured it was time to shine a little light on these Gluten Free Peanut Butter cookies.  I cooked one up to try it the day I got them and I was in peanut butter heaven.  They are almost like shortbread cookies, they are so buttery and just melt in your mouth.

Peanut Butter Pretzel Cookies with Chocolate Drizzle

I know what you’re thinking, umm, Mai-Lis, these are gluten free and you’re putting pretzels in them?  Yes I am.  Because its delicious. AND, there are a few companies that make gluten-free pretzels so no excuses! Make these!

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Want to know a fun fact?  These cookies rode in their own private jet.  Ok, well maybe the jet wasn’t just for the cookies, it was more for my husband and a few of his colleagues, but the main reason for the trip was to transport these cookies to Maine.  Ok, well maybe there was a meeting and they just came along for the ride but they rode in a jet OK??? jeeez

Peanut Butter Pretzel Cookies with Chocolate Drizzle

One package cooks 12 jumbo cookies but I wanted to make more so I cut each one in half to make 24.  This is how I am going to give you the recipe but if you would prefer larger cookies just skip that step in the recipe.

If you aren’t able to find the peanut butter cookies in your store, you can try it with any of their other flavors.  Triple Chocolate cookies with pretzels & chocolate drizzle? Um, yes please.

Happy almost Friday! Enjoy!

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Ingredients

  • 1 package Immaculate Baking Peanut Butter Cookies
  • 2 cups pretzels (broken into pieces)
  • 1/2 tablespoon shortening
  • 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 325 F. Cut each dough piece in half, roll into balls and place 2" apart on ungreased cookie sheets.
2. Bake for 10 minutes. Remove from the oven and press pretzel pieces into the cookies. Continue cooking for another 3-5 minutes until lightly browned. Transfer cookies to a rack and let cool for about 15 minutes.
3. Place chocolate chips and shortening in a small microwave safe bowl. Microwave on medium heat for 1-2 minutes until lightly melted. Stir until all of the chips are melted. Using a spoon drizzle chocolate over the cookies.
4. Let cool for another 10-15 minutes to let chocolate harden.

 

Strawberry Chocolate Coconut Bars

Strawberry Chocolate Coconut Bars

I told you this was coming… Remember that package of goodies that Immaculate Baking sent me?  Well fortunately for you, this isn’t the last of the creations coming your way.  I still have some gluten-free peanut butter cookies in the fridge and I know EXACTLY what I’m going to do with them, looks like you’re just going to have to wait & see, wahahaha!

Strawberry Chocolate Coconut Bars

If you haven’t gathered this from the 5 million thousand coconut recipes I’ve posted, I’m KINDA into coconut.  When I found out one of their new flavors was going to be Coconut Macaroon, l was SO excited!  One of the things I love about my job is that I get to see a product through from conception to creation.  It’s so cool to see a package that I designed when I walk into the store. And then, when I actually get to see someone put a product I designed in their shopping cart, I have a little warm fuzzy moment with myself as if I’m in on a secret.

Strawberry Chocolate Coconut Bars

The best thing about this recipe is that you only need THREE ingredients and when they are done you’ll feel like a baking genius!  All you need is (2) packs Immaculate Baking Coconut Macaroons, Strawberry Jam and Chocolate Chips!  You can get creative if you want and try different jam flavors and chips like raspberry & dark chocolate, blueberry & white chocolate or you could even spread a layer of chocolate instead of jam and use peanut butter chips. Yum!

Strawberry Chocolate Coconut Bars

Ok, are you ready? This is all you do…

1.  Bring dough to room temperature.

2.  Lightly spray a 9×9 pan with cooking spray, preheat oven to 375 F.

3.  Press the first package of coconut cookies into a single layer in the pan.

4.  Spread a layer of jam & chocolate chips on top of that.

5.  Use the 2nd package of cookies to create another layer on top of that.

6.  Bake for 15-20 minutes until nicely browned on top.  Let cool for 15 minutes and cut into squares.

Strawberry Chocolate Coconut Bars

These were SO good!  I sent them off to work with Tom the next day and I stood at the door crying and waving goodbye.  I try not to eat too many sweets but I love baking so I always send them away the next day so they’re out of the house.  Of course, I MUST do a little quality control and try one before I send them off, that is a very important part of the process!

 

PB ‘Nana Cookie Bites

PB Nana Cookie Bites

Hey guys!  So I’m super crazy, wanna tear my hear out stressed right now and I’m getting ready to leave for Vegas for a few days and I haven’t even packed, ahh!  So, moral of the story is that I really wanted to share this awesomeness with you but I can’t really talk much since I don’t want my head to explode.

So remember that really awesome company Immaculate Baking Company?  Well they’re running a really awesome bit on after-school snacks on their facebook page so I decided to come up with something fun to contribute.  I used to totally love coming home from school and having a delicious after school snack.  Well these are certainly delicious, plus they’re fun to make!

I used the gluten free chocolate chunk dough but you could use any of their cookie flavors.  I cut each cookie in quarters and cooked the mini cookies about half the time it says on the package.  Then I made little mini sandwiches and stacked them with sliced bananas and creamy peanut butter.  Yum. Yum. And Yum.

Well, since we’re not talking, lets just do some pictures…

PB Nana Cookie Bites, great after school snack!Convinced yet?  Yah I thought so.

 

 

Mini Blueberry Scones with Lemon Cream Cheese Frosting

Blueberry Scones with Lemon Cream Cheese Frosting

Guess what?  In the month of June I attended TWO tea parties.  Yes, that’s right, one, two. TEA PARTIES!  How fancy am I?  In reality they are the only two tea parties I’ve ever been to (after the age of 10), but STILL, impressive right?  And no, I don’t live in England.

Blueberry Scones with Lemon Cream Cheese Frosting

They were SO much fun that my mind has been stuck in tea party world since then.  I totally wish that I had thought of this recipe before the tea parties because they would have been absolutely perfect!  Not only are they dainty and cute and delicious, but you can make them in under an hour – baking, cooling and frosting included!  I think that tea parties are such a cute idea for a wedding or baby shower.  You can make all sorts of delicious finger foods and give everyone a reason to wear cute dresses and fancy hats.

Blueberry Scones with Lemon Cream Cheese Frosting

So if you don’t know this already, my real job (when I’m not frolicking in the kitchen) is graphic design.  I work with a bunch of awesome food & beverage companies (how appropriate, right??).  My only requirements for the brands I work on is that they must be delicious.  I just wouldn’t feel right promoting a product that I wouldn’t actually purchase myself.  One of the amazing brands I work with is Immaculate Baking Company and everything they make is ridiculously delicious.  Their cookies are melt-in-your-mouth-oh-my-gosh-yummy, I LOVE the Gluten Free Chocolate Chunk.  They’re definitely in the “treat” category but they really care about what they put in their products (no bleached flour, no preservatives, no bad oils) PLUS most of their products are NON-GMO Project Verified.  So if you’re going to indulge, this is the way to do it!

Blueberry Scones with Lemon Cream Cheese Frosting

OK, let’s get started on how to make these.  Simply pop open the container and you will find 8 already formed scones.  Using the palm of your hand, flatten them to about half their normal thickness.

Blueberry Scones with Lemon Cream Cheese Frosting

Then, using a sharp knife, cut them into thirds.

Blueberry Scones with Lemon Cream Cheese Frosting

Then place them on an ungreased baking sheet and bake for 15-20 minutes.

Blueberry Scones with Lemon Cream Cheese Frosting

They will rise and become all golden brown.  Simply cut each scone in half and spread with frosting.

Blueberry Scones with Lemon Cream Cheese Frosting

I used the blueberry scones for this but you could play around with their other scone flavors.  You could use the cinnamon chip scones with cinnamon or chocolate frosting, or maybe the cranberry orange scones with orange frosting? Yum! Can’t wait to experiment more.

One quick note – I was going to make the lemon cream cheese frosting with some fresh lemon zest but when I went to go get the lemon I realized that I had used it in my water during the week, whoops!  SO, I had to improvise a little bit and I used a packet of True Lemon.  It turned out great so I’m going to use that in the recipe, but if you can’t find it, I’m sure it would be absolutely delicious with a little fresh lemon juice & zest.  You can find True Lemon near the sugar in the supermarket.

Enjoy!

(note: These are all my own opinions, I was not compensated in any way for publishing this post. I may be biased because I love the brand but trust me, they really are delicious!)

 

WHAT MAKES ME HAPPY:

Baking!

I try to stay away from eating lots of sugary things, but I totally love baking.  Its kind of like meditation for me, just as cooking is.  Fortunately my husband works in an office full of people MORE than willing to take them off our hands.  I always have to make sure I do my baking on a day he’s going into the office.  They can NOT be laying around the house or else I WILL eat them.

Mini Blueberry Scones with Lemon Cream Cheese Frosting

Allergy Egg, Milk
Meal type Breakfast, Dessert, Snack

Ingredients

  • 1 can Immaculate Baking Blueberry Scones
  • 8oz Light Cream Cheese (room temperature)
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Butter (room temperature)
  • 1 cup Confectioners Sugar
  • 1 packet True Lemon

Directions

1. Preheat oven to 350 F. Open the package according to the instructions. Using the palm of your hand, flatten each scone to about half the original thickness. Using a sharp knife, cut each circle into thirds. Place on an ungreased cookie sheet.
2. Bake for 10-15 minutes or until puffed up & lightly browned. Remove from the oven an transfer to a rack to cool.
3. In a mixer, beat together cream cheese, butter, vanilla, sugar & true lemon until smooth & creamy (2-3 minutes).
4. Cut each scone in half. Using a small knife, spread frosting on the bottom of the scone and then replace the top half. Keep refrigerated if not enjoying immediately.

 

 

Melon & Peach Creamsicle Smoothie

Melon Peach Creamsicle Smoothie

I’m having a hard time finding the motivation to cook this week in the 90 degree weather so I’ve been a bit lazy.  But a cold creamy refreshing smoothie?   THAT I can get on board with.

Melon Peach Creamsicle Smoothie

I’m still not sure why it ended up white since the cantaloupe and peaches were bright orange, but it was still bursting with fresh fruit flavor so whatever, white it is.

This takes a little bit of planning because you need to prepare and freeze the fruit, but it’s totally worth it.  It tastes rich and indulgent but is actually pretty healthy for you, the perfect treat for a hot summer day!

Melon Peach Creamsicle Smoothie

Ok. I have a confession. I used nectarines, not peaches.  But “Melon, Nectarine Creamsicle Smoothie” just doesn’t have the same ring to it, am I right?  I’m sorry nectarine, I don’t mean to deny you the credit you deserve because you were completely juicy and delicious, but your name is just too long.  Its ok, I know how you feel, I grew up with the name Mai-Lis.  Those poor substitute teachers.  I would always listen to them read the roster at the beginning of class and then I would see them stop dead in their tracks.  At which point I would raise my hand and say “HERE! its My-Lease like “My Lease” on a car.”  You’d see a light bulb go off and they could finally move on.

Melon Peach Creamsicle Smoothie

I wish I had some popsicle molds because I would totally make popsicles out of these and then they could really be creamsicles and not just an imposter creamsicle smoothie.  I remember we used to have these cool plastic popsicle sticks growing up that had a little straw in the side so you could suck out the juice if it melted in the bottom.  It was messy but fun, gotta get me some of those…

Melon Peach Creamsicle Smoothie

BTW-how much do you love striped straws? I got a bunch for my wedding and I was so bummed I didn’t have any left over so I was jumping for joy when I saw them at Target the other day.  I want to put them in EVERYTHING.  I don’t care that they’re paper and they get mushy in the drink, they are freakin’ adorable!! I’m making a pasta dish for dinner tonight, maybe I’ll stick a few striped straws in it to make it prettier, what do you think??

Slurp up that sauce in style!

 

WHAT MAKES ME HAPPY:

The cool breezes that just moved in after the heat wave we’ve been having.

StillWater

We just had some storms roll through that cooled everything off.  The cool breeze feels SO good after the stifling heat we’ve been having!

Melon Peach Creamsicle Smoothie

Dietary Vegetarian
Meal type Beverage, Snack
Misc Serve Cold

Ingredients

  • 2 Medium ripe peaches (diced)
  • 2 cups cantaloupe (diced)
  • 1 1/2 cup almond milk
  • 1/2 teaspoon vanilla extract

Directions

1. Place the diced melon and peach in a plastic bag and freeze for a day or overnight.
2. After fruit is frozen, add the ingredients to a blender and blend until smooth. You may need to add more milk to reach your desired consistency.