-Just be spLendid- This is Me..liviNg a DreaM Land full of wishes and hopes…sLeep in clouds with fairies and..pLay everyday with colourfuL ballooNs and indulge Myself with cHoco & cotton candy..U can reach Me at boya.arsila@gmail.com or visit my Pinterest @justbesplendid
Vegan chocolate raspberry smoothie by Girl Makes Food
Almond joy butter by Kitchen Simplicity
Place almonds on a baking sheet and bake at 350ºF for 10 minutes, or until toasted and fragrant. Set aside to cool.
Meanwhile, process coconut in food processor until it’s a fine powder (about 10 min), stopping to scrape down the sides and give your processor a break as needed. Add coconut oil and process for another 5 minutes or until the coconut has turned a buttery, pasty consistency. Scrape into a small bowl and set aside.
Once almonds are cool enough to handle, place in the food processor. Process until finely chopped. Add salt and continue processing until a paste like consistency. Pour coconut back into food processor along with vanilla and maple syrup. Process until evenly combined. Add chocolate and stir just once to mix it in slightly (it will start to melt). Pour into storage containers. Store at room temperature for 1-2 weeks and in the fridge up to 1 month.
Makes approximately: 2 cups
Talk about a steep latte factor — a copycat classic coffee Starbucks Frappuccino (using my recipe) can save you 91.7% on a 12 oz (354 mL) Tall sized beverage. Can you really see the difference?
Frappuccino ingredients: makes 2.5 cups (590 mL)
(source:squawkfox.com)
Blueberry mojito by The Novice Chef
Yield: 2 mojitos
Recipe Note: If you do not feel like pureeing your blueberries, just add them to the shaker and smash them with your muddler. It’s faster, just not as pretty of an end result.
1 cup fresh blueberries, plus extra for garnish
4 oz clear rum
10 fresh mint leaves
2 teaspoons sugar
juice of 2 limes
6 oz club soda
ice
In a food processor or blender, puree blueberries until smooth. Set aside.
Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries: shake vigorously.
Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint. Serve immediately.
Hot chocolate with red wine by Home Cooking Adventure
Homemade White Hot Chocolate by Gimme Some Oven
Ingredients
Method
Stir together milk, vanilla and chopped white chocolate in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.) Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.
Lavender hot chocolate by A La Mode
hot chocolate:
whipped cream:
For whipped cream, place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. keep refrigerated until ready for use.
For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.
Cookies and cream smoothie by Very Culinary
Serves 2
Prep time: 5 minutes
Ingredients
• ½ cup nonfat milk
• 1 ½ cups nonfat vanilla frozen yogurt
• 1 ripe banana, sliced and frozen
• 8 Oreo cookies, crumbled
Directions
Put the milk and frozen yogurt in the blender; combine until smooth. Add in the banana and Oreos and mix thoroughly.
Note: to freeze bananas, slice and put on a parchment paper lined cookie sheet, stick in the freezer for 45 minutes, then transfer to a freezer safe plastic Ziploc bag and place in the freezer until ready to use.
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