Red Velvet Smoothie

I saw a Pinterest photo about using beets to make a red velvet smoothie. Here is my recipe and it is definitely worth a try. I thought it was amazing!

day 249 (1 of 1)Red Velvet Smoothie

Ingredients

Directions:

  1. Put all ingredients except water and blend until smooth.
  2. If mixture is too thick add more water.

Enjoy!

 

 

 

Day 234-The Green Smoothie

So if you asked before I moved to Boulder to drink a green smoothie, I would probably would have laughed in your face while eating a brownie! However, I decided to give this green smoothie thing a try and it wasn’t bad! I made this recipe this week and it tasted very much like a milkshake. Recipe below:

day 234 (1 of 1)

Ingredients:

Directions:

  1. In a large blender, combine spinach, kale, carrot juice, banana, coconut water and cinnamon for about three minutes.
  2. Add melted coconut oil and blend for another minute.

You can pretty much try any variation of ingredients; this combo is my favorite so far.

A Childhood Cupcake-Creation #1

Someone once told that I live in my own world, so after graduating culinary school I figured I would just write about it! Hope you enjoy it!

When I was kid, I used to make a peanut butter sandwich with bananas and chocolate syrup. It was an afternoon snack, so lately my mind has been revolving around cupcakes. In honor of childhood favorite, here is the banana cupcake with peanut butter frosting, dipped in chocolate.

Recipes:

Banana Cake (Recipe: Martha Stewart)

Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

Peanut Butter Frosting:

Ingredients

  • 12 ounces butter, softened
  • 8 ounces creamy peanut butter
  • 1 1/2 teaspoons vanilla
  • 5 cups confectioner’s sugar

Directions

  1. Combine butter and peanut butter.
  2. Add vanilla, mixed until combined.
  3. Combine confectioner’s sugar one cup at a time, scrapping bowl down after each addition.

Assembling the cupcakes:

  1. Pipe frosting with circle pastry tip.
  2. Chill cupcakes  at least 30 minutes
  3. Melt/temper 1 pound of chocolate.
  4. Dip cupcakes in melted chocolate.