I saw nutella hot chocolate on A Beautiful Mess and I wanted it instantly. I mean, who doesn’t need to jack up the cost of their hot chocolate cup by 300%? It tastes different than regular old hot chocolate. It is definitely special and not for the everyday.
Adapted from A Beautiful Mess (for 2 cups)
1 1/2 cups milk
1/2 cup heavy cream
1/3 cup nutella
sprinkle of cinnamon
sprinkle of sea salt
Warm milk and cream in a saucepan over low.
Add in the nutella, cinnamon, and salt.
Gently whisk to combine.
Serve and enjoy!
I know the holidays are decadent enough on their own but this is perfect for the post-holiday no-man’s land between Christmas and New Years or if a weeknight needs a pick-me-up or the no-bake option for dessert.
I grabbed a few stocks of rhubarb at the farmer’s market and I was thinking of a smoothie since I never use cooked fruit in a smoothie. I think the rhubarb cost me all of $1 buck. It was good for some true summer flavors.
4 stocks of rhubarb
3 tbs sugar
1/4 cup water
1 cup strawberries, chopped and frozen
1 cup strawberry yogurt
splash of water/milk/juice
Chop rhubarb into small pieces and cook over medium heat with sugar and water.
Cook 3-5 minutes until rhubarb is soft and cooked down.
Remove from the heat and let cool.
Blend together rhubarb, strawberries, yogurt, and a splash of water.
Add more water/milk/juice if it is too thick.
I liked this one. It was more work than my usual smoothie, but it was so good. It reminded me of dessert! I cooked the rhubarb the night before so it really wasn’t a ton of work the morning-of.
I’ve been on a savory breakfast kick for awhile with quiche lorraine, and veggie strata, and quesadilla quevos rancheros but I figured it is time for seasonal smoothies again. I tried something different and added graham cracker to mimic the pie crust. Ohh wow. Such a fun addition.
1/2 cup blueberries
5 oz blueberry Greek yogurt
1/2 apple or banana, frozen & chopped
1 graham cracker, crumbled
Add blueberries, yogurt, frozen fruit, and graham cracker to a blender.
Blend and enjoy! Add a splash of milk if it is too thick.
The graham cracker in there was a new one for me. I loved how much it changed the smoothie. It totally reminded me of pie. I’ve seen smoothies with oatmeal. Maybe I’d try that next?
I used frozen green apple. Whenever I have fruit nearing it’s end or if I won’t get to it in time, I chop it up and freeze it for smoothies. I just add it to the same smoothie fruit container. The flavors don’t really mix that much and I usually use multiple fruits in my smoothies anyway.
Fruits that freeze well: apples, all berries, bananas, pears, grapes, cantaloupe. I wouldn’t freeze them and then defrost them, but they work well for smoothies.
I’m no mixologist, but this on-the-spot sangria was excellent. I love sangria and have really only made it in big batches so I wanted to see about perfect my by-the-glass sangria.
I turned Mr. J onto sangria in Barcelona which also ended up being a gentle introduction to wine…
My motivation for by the glass sangria was that it needed to be ready on the spot, without needing all day to mellow. I also figured it would be a great use for some open wine that I didn’t like. I started simply so it could be recreated. I didn’t know if I’d need to make tweaks for next time, but I liked this as-is.
Ingredients: (quantities per glass)
4 oz red wine
1/2 shot limoncello
1/2 shot triple sec
splash of orange juice
optional: ice cubes of orange juice & grenadine
Optional: make some ice cubes of orange juice & grenadine.
Add wine, ice cubes, lemoncello, triple sec, and a shot of orange juice into a shaker.
Shake, shake, shake,
Serve & enjoy.
I do not like merlot. Merlot made me think I didn’t like red wine actually. Au contraire my friends. This huuuge bottle is making its way into lots of things I cook and then into this stellar sangria.
I loved this. I think the lemon liquor with the orange liquor with the orange juice was spot-on. It definitely had a kick so I let the cubes melt a touch and it was perfect. It sure made for a happy Sunday!
Some of my other favorite sangrias include:
apple cider sangria
strawberry basil sangria
mixed berry sangria
any sangria tips for me?
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
I almost wanted to call this pumpkin pie smoothie, but it is seriously much healthier for you. It only tastes like dessert. It is perfect for fall flavors. I freeze the bananas for smoothies to make it frostier and thicker, but a regular banana would be fine, just not a chilly.
1 banana (preferably frozen)
6 oz vanilla Greek yogurt
1 cup pumpkin puree (not pumpkin pie filling)
2 tbs pumpkin butter (optional)
1 tsp pumpkin pie spice (or make your own: cinnamon, nutmeg, ginger, and allspice)
Add banana, yogurt, pumpkin, pumpkin butter, and pumpkin pie spice in a blender.
Blend and enjoy!
This is so good and tastes like dessert. The pumpkin butter amped up the pumpkin flavor even more, but could definitely be omitted. I use it in oatmeal, on toast, or mixed into yogurt during all-things-pumpkin season.
- this recipe – yogurt + ice cream = dessert
- this recipe + blend with ice + dark rum + rim the glass with graham cracker = cocktail
Does pumpkin-season end after Thanksgiving? What do you think?
I have many more vacay meals to share but I’m trying to space ‘em out so I don’t lose all my readership on the same day. See that? I’m keeping ya on your toes. You don’t know if you’ll get something delicious or if you’ll just have to endure my delicious European adventure. I’m back to Cali for another event (last one!!!) so a smoothie seems timely for today.
Just add mango and coconut to my smoothie and poof! I think I’m in the Caribbean. I made a smoothie adding coconut, then I saw that Chobani had a new coconut yogurt and I was thinking about coconut milk and it all came together.
6 oz coconut Greek yogurt
1/2 cup frozen mango chunks
1/2 cup frozen peaches (or strawberries)
½ cup coconut Almond milk
blend & enjoy.
I wondered if buying a half gallon carton of almond milk with only smoothies in mind was a waste of money. Mr. J ended up liking it on it’s own and it stays good for longer than regular milk. I also froze some into cubes before one of my trips when I didn’t think it would be used.
We used to drink soy milk occasionally in cereal. I’m not a milk drinker but soy & almond is not the same in cooking, baking, or even drinking it straight. I think they’re great options (higher protein, higher calcium sometimes, lower fat contents, etc). I don’t envision this coconut milk is a flavor anyone wants regularly, but it was so great in smoothies.
I did it. I mean, in my defense, what kind of food blogger would I be if I didn’t give a green smoothie a shot and get on that bandwagon finally?
I’ve snuck some spinach into a smoothie before, but I did it with blueberries which hide the green-ness. I think this is more about the color and texture than about the flavor. Let’s be real: raw spinach blended doesn’t give off any huge aggressive flavor. It seems about time to blog about a green smoothie, with spinach, and avocado.
1 green apple
2 cups fresh spinach
1 small avocado (or ½ of a regular avocado)
1/2 banana, frozen
6 oz greek yogurt
1 tbs honey
⅓ cup milk
Blend all the ingredients.
I liked this green smoothie a lot. It wasn’t as sludge seeming as I’ve heard the green juiced drinks are. I didn’t include any parsley or lemon which bottled green ones often have.
I didn’t feel like I was doing a cleanse detoxing. That scares the beejesus out of me. Do you know people who’ve done it? Bahhh. Yikes. Eeeek. I can’t imagine. I like the idea of detoxing off overly processed foods or striving for as many raw/whole/real foods. I’d rather try to eat more veggies or really, anything other than all liquids.
This smoothie isn’t exactly going to detox you, but the yogurt makes it come together and the milk & honey make it slightly sweet and drink-able. The apple & banana are both sweet and the spinach and avocado are kind of neutral to me. It is for sure a good way to get some more veggies into your day. That’s a plus for everyone.
Avocado – good for fiber & good fat
Spinach – barely any calories, more vitamin A than your usual bfast
Apple – upps your vitamin C & fiber
Banana – Potassium is ideal after an intense workout, or after an evening of drinks.
Greek yogurt – Greek yogurt has about 2x – 3x the protein of regular yogurt and wayyy more protein than just milk would give you, making this smoothie be filling enough for a meal. It’ll help get to your calcium daily suggested amount.
All that being said, I’d do it again. Do I want to juice green things? No thanks.
My zester has gotten quite the work-out lately. What can I say I have a zest for life. Ok, onward from the corny-ness and straight to the smoothie. Who doesn’t need some Monday morning detoxing. (excuse the blender cup, I’m being real, not fancy)
1 cup frozen raspberries
lime juice from 1 lime
1 cup milk/juice/lemonade (liquid of your choosing)
Combine ingredients in a blender.
Blend & enjoy!
I used some crystal light raspberry lemonade. I don’t like any extra calories in my smoothie (and I usually don’t like want it milky). I liked this one for a change of pace. The lime in there wakes you up and gets you going. It’s a nice flavor without being the fruit. The contrast is great and the flavors scream summer. I have a few more fun smoothies coming along soon. Stay tuned!
This reminded me of raspberry lime rickys that were super popular at the restaurant I worked at in high school. I believe raspberry lime rickys are a New England thing. What do you folks think? Are these drinks a New England thing?
Life’s too short not to have sangria on hand in the summer, right? I only ever make it when I get to feed it to a million people. I just love it and figured why not make a slightly smaller amount to drink ourselves? Let’s be real. Mr. J had a glass and I had the rest…not all in one sitting.
Welcome to #sangriasunday! It made me so happy and I need to make sangria more often.
1 pint of strawberries, tops cut off
½ cup sugar
¼ cup water
3 – 5 basil leaves
1 bottle of white wine
½ cup triple sec
½ cup orange juice
(to be made at least 8 hours before serving, trust me)
In a small saucepan, over medium-low heat, add the strawberries, sugar, and water.
Cook for 10-15 minutes, until the strawberries break down.
Reduce heat to low and add in the basil.
Cook for 10 minutes.
Strain the berries & basil leaves out.
Mix the strawberry syrup in a pitcher with the wine, triple sec, and orange juice.
Refrigerate for at least 8 hours, preferably overnight.
Serve with some berries or orange slices or basil. Enjoy!
This was so good. That’s it. It was just really good. The flavors are great and not over the top. I secretly love adding the orange juice which when makes it murky and citrus-y. I like the subtle basil flavor. It keeps it from being too sweet.
Sangria is perfect with cheap fruity wine. Or adding some fun to a wine that doesn’t end up being your favorite. It makes me happy when paired with BBQ or I love it as dessert.