I saw this idea on Pinterest quite some time ago, but I am pregnant and have not been wanting many sweets. However, my ingredients that I’d purchased when I thought I would want sweets were about to expire, so it was time! Previously, I had tried a recipe that claimed it tasted like a Frosty. My first clue that something might go wrong should have been that it called for a banana. Pretty sure there’s no bananas in a Frosty. Secondly, the sheer lack of sugar should have been a clue. Needless to say, that is NOT the recipe I am posting. This one has three simple, sugary ingredients: sweetened condensed coconut milk, chocolate almond milk, and Cocowhip. I knew that even if this recipe didn’t exactly mimic a Frosty, it would still be delicious. I was not disappointed by this recipe! Not only was it good, but it was like a Frosty with a hint of coconut. So, break out your ice cream maker and make this recipe!
1 can sweetened condensed coconut milk (11.25 oz)
1 tub Cocowhip (8 oz), not the lite version
1/2 gallon minus one cup chocolate almond milk
Allow Cocowhip to defrost in fridge (takes 4+ hours). Whisk together sweetened condensed coconut milk, Cocowhip, and chocolate almond milk. Follow your ice cream maker’s directions. Mine is a cuisinart and I put it in the pre-frozen bowl and churned it for about 15-20 minutes until it looked like a frosty (see below). This made two batches in my little ice cream maker.
What to do with leftover pumpkin? So many recipes call for part of a can of pumpkin, but what do you do with the rest? We tried our hand at pumpkin smoothies. We were having such a good time that we forgot to take a picture :-/. You’ll just have to imagine it. Or, you can click on the original recipe below and imagine what it would look like if it just had the pumpkin part without any of the whipped cream. This is quite a hearty smoothie. Happy Holidays to you!
2/3 c. pumpkin puree (Refrigerate first to make your drink colder.)
1 banana (Can use a frozen one to make the drink colder.)
1/3 c. walnuts
3/4 tsp cinnamon
scant 1/8 tsp ginger
scant 1/8 tsp cloves
1/8 tsp nutmeg
3/4 c. unsweetened cashew milk (coconut milk may be even better)
3 T. maple syrup
2 tsp molasses
1/4 tsp vanilla
1/4 tsp salt
Combine all ingredients in a blender. Blend until smooth. Enjoy! This made plenty for two people.
The other night we had an Anne of Green Gables party complete with raspberry cordial. Truth be told, raspberry cordial takes too long to make, so this is actually raspberry lemonade masquerading as raspberry cordial. But you know what? No one cared. It was quite good and very quick to make. I also like that I could use the raspberry pulp instead of throwing it out as so many recipes suggested. That may be all well and good if you picked raspberries from the wild and have plenty to spare, but these were purchased for a price at a grocery store, so I didn’t want to throw out the pulp. So here you have it: quick and easy “raspberry cordial”.
12 oz. raspberries (I used fresh, but you could use frozen ones that you’ve defrosted)
1 1/2 c. lemon juice (I used 2 limes in there because that’s what I had)
1 1/3 c. sugar
4 c. water
Crush raspberries in a bowl with a spoon. Stir in the sugar and let the mixture sit for 10 minutes. Then, blend the raspberries in a blender until smooth (the seeds probably won’t blend and that’s good. Strain them out later.) Stir in the lemon juice and water. Strain out the seeds. Chill for 3-4 hours and serve- preferably while watching Anne of Green Gables :-).
I bought a lot of bananas for a campout. They didn’t travel very well and were desperately in need of being eaten when I arrived home. I have been brainstorming ways to use them up and this is one of them. Blueberries and bananas. What could be better?! (Don’t answer that 🙂
1 1/2 to 2 very ripe bananas
1/4 c. frozen blueberries (I think a 1/2 cup might be better)
1/2 c. coconut milk from a carton
1/4 c. crushed ice
Put all ingredients in a blender until smooth. Drink immediately.
This was very good, but a little heavy on the banana. I think the additional blueberries will balance out the banana taste. We are going to experiment some more and let you know.
It is pretty hard to find protein in liquid form if you can’t eat dairy. When I recently had oral surgery, I survived the first day on guacamole, soy yogurt, and applesauce. I wanted to eat peanut butter but all I had on hand was chunky peanut butter. A quick google search inspired this recipe. The first time I made it, it was wonderful and I couldn’t wait to make it again. The second time I made it, I added too much ice, so it was a little watery. I plan to make it again soon and put even less ice in it!
1/4 c. crunchy peanut butter (Skippy Natural)
3/4 c. crushed ice or 1 c. ice cubes
1 c. non-dairy milk (cashew milk was very nice)
1 banana, broken into 4 chunks
1 tsp to 1 T. honey
Place all ingredients in the blender, starting with the milk. Blend until smooth and all ice chunks are gone. Pour into a glass and serve! This made about 1.5 glasses of smoothie.
We had lavender tossed at our wedding. Our venue had a long list of restrictions of what could be tossed and our photographer voted for lavender. We found someone local who had some lavender buds they wanted to sell, so we bought it. The photos turned out great and we found lavender buds everywhere for awhile. When we came back from our honeymoon, family had delivered our leftover items from the wedding, including the satchels of lavender that hadn’t been tossed. Now I am on a quest to use it up in the kitchen. For this lemonade, you first make a simple syrup and then steep lavender in it. The lemons are also special- they came from my sister’s lemon tree!
1 1/2 to 1 3/4 c. sugar
1 cup water
3 T. lavender buds
1 1/2 cups lemon juice
7 cups of water
Combine the sugar and 1 cup water in a sauce pan and bring to a boil while stirring. Boil until sugar is dissolved. Remove from heat and add the lavender buds. Cover and let sit for 10 minutes (or longer if you want a stronger lavender taste). Strain out the lavender buds and allow the syrup to come to room temperature.
Chill the syrup. Once chilled, add the lemon juice and the remaining 7 cups of water. Stir well and continue to chill until ready. Slice extra lemons and put them in the pitcher to serve.
My husband and I hosted Christmas at our house for the first time this year. I felt so grown up :-). I also felt quite in the mood for Christmas-y things and was looking for a way to use some of the peppermint pieces leftover from peppermint ice cream. My sister and I made this hot chocolate and thought I’d share!
1 mugful of coconut milk (from a carton- I prefer the original flavor)
3 T. Ghiradelli Double Chocolate hot chocolate mix (may contain traces of allergens if that concerns you)
1-2 T. peppermint stick, crushed (sold pre-crushed in a bag in the baking aisle)
1-2 T. SoDelicious whipped topping or your own homemade topping
Directions: Microwave the coconut milk in the mug until hot (2-4 minutes depending on your microwave).
Stir in the hot chocolate mix.
Stir in 1+ T. peppermint sticks crumbles to taste.
Top with whipped topping and a few more crumbles of peppermint stick.
This recipe works just as well with regular milk and regular whipped topping, so use what you need.