Monthly Archives: February 2013

Bourbon Apple Pie Milkshake

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Hi friends! It’s been a crazy/slow/fast week, right?  We are  in that slump between waiting for spring and waiting for winter to be gonezo.  Let’s high five winter and say ‘adios!’ with this boozy milkshake. Dessert+Booze= Love

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This recipe can really be easily adapted to what you have on hand.

No bourbon? Whiskey is mighty fine.

No apples?  Any kind of fruit pie is nice, just throw it in there and see what happens.

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Let’s talk about drinking dessert.  Oftentimes, I would much rather eat a slice of cake than drink a cake batter smoothie/shake.  But, when we add a sharp spirit to the mix, slurping dessert never tasted so fine. The possibilities are endless for dessert cocktails.  Happy hour+dessert course before dinner, yes and yes!

Hope you aren’t getting hammered with winter’s demise where you are, happy Friday and have a great weekend!

 

Bourbon Apple Pie Milkshake

1 apple, sliced

1 tablespoon brown sugar

1 tablespoon agave nectar

1 cup almond milk (or milk of your choice)

1/2 teaspoon cinnamon (more to taste)

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 oz. bourbon

1/4 cup oats (rolled or instant, your choice)

1/2 banana, frozen

1/4 cup chocolate chips (optional)

1. Combine all ingredients in blender, blend on medium until ingredients are combined.

 

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Creme Brulee Chocolate and Peanut Butter Puddings

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I know that you’re being bombarded with Valentine’s Day desserts, treats, and sweets.  But, this is one you could seriously eat by yourself or with a honey and not feel guilty about it one bit. (p.s. you should never feel guilty about dessert)

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I used to loathe pudding.  Absolutely, positively hated it.  Picking a dessert always resulted in eliminating anything pudding, pudding-like, or one textured.  As with a lot of things I came to dislike, I think the giant tubs of pudding served at school lunch possibly turned me off from this potentially amazing dessert.

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But, adding just one layer of crunchy caramelized sugar transformed my feelings on pudding in an instant.  I’ve always been a fan of creme brulee (thanks to my dad), so combining the silky texture of the filling with the torched sugary top made perfect sense. Add the flavor combination of peanut butter and its BFF chocolate, now I’m in absolute pudding heaven!

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Also, I swore to myself that I would never use tofu as a base for dessert, but really, it worked perfectly in this creamy dish.  If you are cringing at the thought at the moment, really, just try it!  With the right amount of flavors, the tofu flavor is gone and the true richness of the dessert comes through.

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This dessert is really versatile and can layer, topped and tweaked into a million different variations.  Truly, this crunchy variation is my absolute favorite by far.  Share it with your boo or eat three servings by yourself, Valentine’s Day is for love, whether that be for a pet, a dessert, or a sweet boy, treat yourself!

Creme Brulee Chocolate and Peanut Butter Puddings

Chocolate Pudding

8 ounces silken tofu

3 tablespoons agave syrup

1/2 cup melted semi-sweet chocolate

1/4 cup almond milk

1 teaspoon vanilla

1/2 tablespoon coconut oil

pinch of salt

1/4 cup chopped semi-sweet chocolate

1 tablespoon cocoa powder

1. Combine ingredients in blender or food processor, blend until smooth (chopped chocolate will leave some texture) and adjust flavors to taste.

Peanut Butter Pudding

8 ounces silken tofu

1/2 cup smooth peanut butter

1/4 teaspoon cinnamon

1/2 tablespoon coconut oil

1/4 cup almond milk

1 teaspoon vanilla extract

1. Repeat preparation steps as with chocolate pudding.

2.  Chill both puddings for 2 hours or overnight.

To assemble:

1.  Place 1/4 cup of each flavor of pudding into small dish or ramekin.

2.  Top with 1/4 cup brown sugar or sucanat. Using torch or oven broiler, broil until dark and crunchy.

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