Shamrock Shake – Dairy Free

Food

It’s that time of year again! Shamrock Shakes are back and as exciting as that is, it’s not too exciting if you have a hard time digesting milk. So, I figured why not make my own dairy free (mostly), healthier version of the classic McDonald’s drink. It’s simple and easy and perfect for your next St.Patrick’s day party. I used mostly soy products but they can easily be switched with almond or coconut milk/ice cream. They are all equally delicious but will have a different taste. I did opt for real whipped cream but you can use a soy whipped cream instead. The serving size is two large milkshakes or should I say soyshakes.

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Prep time: 5 minutes  – Process time: 5 minutes

Ingredients:

1 3/4 Soy milk original milk
3 Cups Vanilla Soy Ice Cream
1/2 Teaspoon Peppermint Extract
Green Food Coloring
Whipped Cream
Cherries
Green Sprinkles

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Now get your handy-dandy blender out and blend together the soy milk, soy ice cream, peppermint extract and three drops of food dye until smooth and thick.

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Pour your shake into a tall glass, add whipped cream, green sprinkles and a bright red cherry, as desired

Note: You may need to add more food coloring depending on how green you want it.

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It’s as simple as that. Enjoy your luck of this Irish treat!

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Chocolate Peanut Butter Stuffed Cookies

Food

It’s been awhile….a lot has been going on but hopefully I can start blogging more regularly now. After moving around a ridiculous amount of time, I finally have my own place (life update & house tour soon to come).

It’s Saturday night, which is usually my night in, mostly because 48 Hour Mystery is on at 10pm. That means I am going to whip out my baking skills because it’s been awhile and try a new receipt. I decided to make chocolate peanut butter stuffed cookies.

What you need:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup of brown sugar (packed)
1/2 cup of soften, unsalted butter
1 cup of creamy or chunky peanut butter
1 tsp vanilla extra
1 egg
3/4 cup powdered sugar

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Preheat oven to 375 degrees

Grab a medium size mixing bowl (I bought a three set one from Pyrex)

Mix together flour, cocoa powder, salt and baking soda. You can place this to the side as we will be using it later.

Now it’s time to get out the large mixing bowl and a hand mixer. Beat together the butter, sugar and 1/4 of the peanut butter. When it’s smooth, it’s done.

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You can now crack the egg into the mixture, and add the vanilla. Beat until smooth. Slowly stir in the flour mixture. Once all mix, set aside.

It’s finally time to make the filling. Cream together the rest of the peanut butter and the powered sugar until smooth.

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Assembling the cookies are easy. I used an ice cream scooper but you can you a large spoon. Scoop up the chocolate cookie dough and flatten it in your hand. Spoon a small amount of the peanut butter filling and place it in the middle of the cookie dough.

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Now wrap the chocolate around the peanut butter filling, pinching together to seal. Smooth out the cookie by rolling it in your hands into a ball. Roll the ball into a bowl of sugar and then place it onto the cookie sheet (I skipped this part). Slightly flatten.

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*I didn’t do this, but to easily remove your cookies from the sheet after it’s baked, place parchment paper down before the cookies.

Bake cookies for 6-8 minutes. Do not over bake. Let cool. Enjoy!