Mocha Mudslide

Another scorcher outside today? Slide into this icy coffee drink!

Ingredients:

1 cup Carnation evaporated milk

2 tbsps chocolate syrup

4 tsps instant coffee

2 cups vanilla ice cream

2 cups ice cubes

Combine the evaporated milk, chocolate syrup and coffee together in a blender. Blend until granules are dissolved then add the ice cream and ice cubes and blend until smooth. Serves 4 

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Dalgona Whipped Coffee or Cocoa

Seems like the whole world has caught on to this so I had to see what all the fuss was about. If I wasn't addicted to caffeine before well I am now!

Of course chocolate has always been my first love so the whipped mocha option could work with a little less caffeine. Or go straight for the whipped cocoa. Or I could use de-caffeinated coffee instead.    Maybe.   Nah.

Ingredients for whipped coffee:
2 tbsps sugar
2 tbsps instant coffee
2 tbsps hot water

Ingredients for whipped mocha:
2 tbsps sugar
1 tbsp instant coffee
1 tbsp cocoa powder
2 tbsps hot water

Ingredients for whipped cocoa:
2 tbsps sugar
2 tbsps cocoa powder
2 tbsps hot water or milk

Doesn't matter which option you choose just put all the ingredients in a large bowl and stir together.
Just a note: the coffee option comes out the lightest in texture

Then whip on medium speed for 1 minute. Or whisk by hand.

And high speed for 2-3 minutes or until good and frothy!

Dollop on top of warm milk, cold milk or even milk with a few ice cubes if iced coffee is your jam!

Gently stir into the milk and try not to lick the inside of the cup when it's finished. I'm not saying anyone did that but...

Ice Cream Mini Bombes

Chocolate coated brownies and ice cream...these are da bomb!

Bombe:

2 - 9X9" pans brownies
6 tbsps nutella, frozen (if using, I'll explain later)
1/3 - 1/2 cup vanilla ice cream

Magic Shell:

2 cups chocolate chips (I used Ghirardelli)
1/2 cup coconut oil
1/2 cup toffee bits

Makes 6

Line each of 6 muffin cups with plastic wrap. Use pieces large enough to be able to wrap each finished bombe.  If you are using nutella, place tablespoon dollops on a wax paper lined pan and freeze.  I did use nutella this time but would not in the future because the nutella stayed frozen like a stone when serving. I didn't like that.

Prepare you favourite brownies from scratch or a mix. Bake and while still slightly warm turn out onto a piece of wax paper on your working surface. Cut out 6 cake circles a bit larger than your muffin cups and gently press into each lined cup. You'll be cutting 6 more later (And keep the cake scraps. See why at the end of this recipe)

So if you are using the nutella, place a frozen nugget in each concaved brownie. Top with approximately 1 tbsp of ice cream and press in to just below the edge of the cake. If not using nutella just fill with ice cream.

Cut 6 more cake circles out, the size of each cup, and place on top of the ice cream, pressing cake edges gently.

Gather the plastic wrap up to cover each cake. You could also wrap the top of the tray before popping it into the freezer overnight.

So once completely frozen you can prepare the magic chocolate shell and start dipping!

Place coconut oil and chocolate chips in a microwave safe bowl and microwave on high 1  1/2 minutes, stirring every 30 seconds.

Cool the melted chocolate/coconut oil completely, about 1/2 hour on the counter. Then stir in the toffee bits.

Unwrap each bombe and using a skewer, dip each into the shell mixture spooning over to coat completely. Place on a wax paper lined baking sheet.

Return to the freezer until you need them. Remove from freezer about 20-25 minutes before serving. These can be kept in the freezer for up to 6 months in a container.

Serve plain...

or with whipped cream and chocolate syrup!

So back to those cake scraps...use them right away or freeze for later use in this brownie sundae.

And any leftover magic shell topping can be kept in a jar and re-heated in the microwave, say to top a scoop of ice cream or to dip bananas! These can be kept in and served right from the freezer!

Original recipe: http://www.abajillianrecipes.com/2017/05/29/brownie-ice-cream-bombes/

Tropical Fruit Nice Cream

Nothing to feel guilty about here!

1/2 frozen banana, sliced
1/2 cup frozen honeydew melon
1/2 cup frozen mango cubes
1/2 cup frozen strawberries
1 tsp honey
1 tsp vanilla extract
1 serving size mango yogurt cup
1/2 cup milk
1/4 cup whey powder (optional)

Dump everything in a blender or food processor...

and process until smooth. That's it!

Now get outside!

Makes 2 pretty large servings or 4 small.

Fruity Frozen Pup Pops

It's been a weird summer so far...either cool and windy or swelteringly HOT! Dogs feel the heat just as much, or even more, than we do. Make up a batch of these cool treats and keep them in the freezer for your Fido!

Makes 12 cubes

1 small apple, unpeeled
1/2 avocado
1/2 banana
12 medium dog cookies

Wash and core the apple but don't peel it. Cut it in chunks and place in a food processor. Scoop out the avocado and add along with slices of banana.

Process until smooth-ish then spoon into an ice cube tray.

Stick a cookie (I used Milkbone) in each and freeze.

Once frozen run the bottom of the ice cube tray under cool water a few seconds to release, then store in the freezer in a ziplock freezer bag.

Ready for a sitting-pretty puppy!

Happy 4th birthday Karma!

And you can check out last year's birthday treat here:
http://hotandcoldrunningmom.blogspot.ca/2016/07/dog-ice-cake.html

Homemade Fudgesicles

Awesomely fudgey!

1/2 cup unsweetened cocoa powder
2/3 cup sugar
2 tbsps corn syrup
1 tsp vanilla extract
2 cups milk

Whisk together the cocoa and sugar in a saucepan.

Over low heat add corn syrup, vanilla and milk and continue whisking until everything is smooth and blended.  It will not need to be heated too much, low heat just helps to dissolve the cocoa and sugar.

Pour into popsicle molds, add the stick and freeze.

Once frozen run under a little water to unmold and

take a bite!

Original recipe from:
http://cincyshopper.com/homemade-fudgesicles/

Watermelon and Strawberry Pops

Fresh fruit with only the littlest bit of sugar to sweeten it up.

3 cups watermelon, cubed
1 cup strawberries, chopped
1 tbsp lime juice
Zest of 1 lime
1 tbsp sugar

Whirl everything together in a blender and pour into molds to freeze.

Alternatively you could just add rum and have a Watermelon Rum Slushie...oops drank that up before getting a picture!

Watermelon Ice Cream

Just 3 ingredients and no ice cream churn needed!

6 cups cubed and frozen watermelon
1 can sweetened condensed milk (300 ml or 10 oz)
2 tbsps lemon or lime juice

Makes 7-8 cups

I had this watermelon that was probably a little past it's prime. Taste was there but it was getting a bit soft. No one wanted to eat it, soooo........ I froze it.

I started by defrosting this big slab of frozen watermelon for about 15 minutes until I could break it apart.

Because I don't have a big heavy-duty blender I used my food processor and blended in small batches. First blending some of the watermelon with some of the condensed milk and the juice.

Then blending watermelon alone and mixing it all together with any remaining condensed milk.

If you want a smoother consistency then blend it all together, but I wanted some bits of watermelon in mine.

Pour into a freezer-friendly container with lid and freeze until firm.

Then defrost 15-20 minutes, scoop and serve

Original recipe from: https://macthelm.blogspot.ca/2016/05/no-churn-watermelon-sherbet.html