Pumpkin Spice Milkshake

Ever wished you could make a pumpkin pie drink? You could put a pie in a blender, or you could try this less gross version. I've combined the best of several pumpkin milkshake recipes and got this baby.

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Pumpkin Pie Milkshake

Ingredients:

• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup
• 1 egg (I used The Vegg egg yolk)
• 1 cup vanilla yogurt (I used So Delicious Coconut Milk, unsweetened vanilla)
• 1 cup milk  (I used cashew milk, but use your favorite creamy milk)
• 1 frozen banana (see notes)
• 1 cup vanilla ice cream (I used So Delicious Cashew Milk)

Optional:

• Ginger Snap or Graham Cracker crumbs (I used ginger snaps for extra spice)
• Whipped cream (I used So Delicious brand)

Note: If you have a Vitamix, you can just throw a whole frozen banana in. However, if you are making this in a blender, slice the banana into disks before freezing.

Put all your ingredients in the blender, removing the frozen items from the freezer right before mixing. Blend until creamy goodness happens.

Pour into two large glasses (or more smaller glasses). Add the whipped cream on top and sprinkle a tablespoon or so of cookie crumbs on top. Then call all the boys to the yard.

My choices for  making this alcoholic would be adding bourbon or vodka. Or you could go the other way and make this into a healthy treat by eliminating the ice cream and adding an equal amount of frozen bananas.

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This is Day 13, in my 31 Days of Pumpkin Spice. I am behind on posting- what can I say? I'm a bad blogger. Rest assured there will be 31 Days of Pumpkin Spice.

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Spice Parfait

We all need a little sweetness in our lives. When pumpkin and the spices from the Orient were first joined, something magical happened. No one could quite explain it, but it was as if the New World and the Old World first made friends and began to put the whole war and pirate business in the past. At least that's what I'd like to think.

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So, at Day 6 of my 31 Days of Pumpkin Spice, the pumpkin and the pumpkin pie spice are making their first appearance together in my vegan version inspired by A Beautiful Mess's Pumpkin Pie Pudding. I decided to go all the way and add some ice cream and make it a true parfait. Because those things are delicious.

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Pumpkin Spice Parfait

 Ingredients:

• 1 large box of vanilla pudding
• # of cups of milk according to package directions (I used cashew milk for it's creaminess and lack of aftertaste)
• 1/2 cup pumpkin puree
• 1/8 teaspoon pumpkin pie spice
• Whipped topping (I used So Delicious Cocowhip)
• 2 Cups crushed ginger snaps
• Carton of vegan ice cream, plain or vanilla (I used coconut milk ice cream)

Follow the directions on your pudding box and cook the pudding in a sauce pan. You want a very creamy milk for pudding, so I used cashew milk. Coconut milk is also a good choice, but has more of it's own flavor. Some puddings call for the addition of an egg yolk. I sprinkled some of The Vegg egg yolk replacer into the mix as it was cooking, but this is optional.

After the pudding is fully cooked, remove from heat, add the pumpkin puree and the spice and whisk in. Pour the pudding into a large bowl and cover with plastic wrap to prevent that pudding skin crap that never mixes back in. Refrigerate for at least one or two hours, until it is cold and solidified.

When the pudding is almost ready, crush the ginger snaps. You can do this in a variety of ways: with a mortar and pestle, with a food processor, or the ol' put 'em in a bag and whack 'em trick. I like my crushed cookies in larger pieces, so I hand-crushed them by placing them in a ziplock bag and gently smacking with a rolling pin. If you prefer fine cookie crumbles, use a food processor.

After this, it's just all about the layers. Layer the ice cream, cookie crumbles, and pudding until you near the top of your pudding glass. 

Add the whipped topping and you're in business! I add a sprinkle of nutmeg on the top for taste, as it is my favorite spice.

If you are serving for a party, or just feel fancy, add a cinnamon stick or a whole ginger snap to decorate the top.

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This is Day 6, in my 31 Day of Pumpkin Spice. Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

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Pumpkin Cider Float

Day three of 31 Days of Pumpkin Spice brings us to a tasty concoction of bubbles and sugar. I found this delicious pumpkin cider at EarthFare and had to try this recipe out.

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Pumpkin Cider Float


Ingredients:

• Ace Pumpkin Hard Cider
• Vanilla Ice Cream (So Delicious Cashew Milk)
• Whipped Topping (So Delicious CocoWhip)
• Pumpkin Pie Spice (optional)
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• A tall float glass

Add a couple of scoops of ice cream to your glass. Open your cider and pour into the glass, being careful to tip the glass to avoid a foamy explosion of pumpkin death. Take time to appreciate the pretty bubbles. Top off with a ridiculously large amount of whipped topping. Add a sprinkle of pumpkin spice for good measure. While this is optional, I don't feel the drink is complete without it. Enjoy!

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This blogpost is part of 31 Days of Pumpkin Spice. Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Snow Cream!

If you live in the Southeast you probably got hit by the winter storm Remus. This Roman twin (or lovable Harry Potter character) brought an amazing 7 inches of snow to my doorstep in Huntsville, Alabama. Snowmageddon 2015 is officially here and that means it's time for some snow cream!

Snow cream is not an exact science. It depends on the type of snow and how cold it is. I decided to make Kahlua ice cream today before the snow melts.

First you prepare a bowl of milk. I used about 3/4 C coconut milk. I think the thick canned stuff would probably be best. Then I mixed in about an ounce of Kahlua, and a tablespoon of maple syrup. (Usually I add vanilla extract, but I omitted it because of the Kahlua.)

It's best to chill the bowl by placing the entire concoction outside in the snow for a bit. After 10 minutes or so, get ready to eat. I use the top of the car to scoop snow off, since it's relatively clean up there. With spoon and bowl in hand, grab a handful of snow and briskly cut it into the milk mixture. Keep adding snow until you have reached desire consistency. I used three handfuls this morning.

Eat it quick! With no chemicals, this frozen dessert melts quick.

What other types of booze can we put in snow cream? If we got more snow in the South, I'd have a lot more ideas. What do you put in your snow cream?

A half an hour into the snow, Feb 25, 2015

Jack & Coke Float

Just what the title implies. A drink simple yet amazing - so simple you'll wonder why you haven't been drinking it for years. As far as I know I invented it, but I'm sure there's a few crazies out there that thought of it first.

The following recipe is perfect for two, since a can of coke can be split between you. I like to put a large amount of ice cream in mine and so it takes up a lot of room, but mix your drink however you want. This isn't rocket science.

• 1 shot of Jack Daniels (or other whiskey of choice)
• 1/2 can of coke
• 1 large scoop of ice cream

Pour the shot of whiskey in a large glass or sundae cup. Add the coke second so the carbonation will mix the drink for you. Then delicately lower the rounded scoop of ice cream into the top of the drink. Or, if you're on your second (or third) drink, fling three chunks of ice cream in, dug out of the carton with a tablespoon. Best enjoyed with a spoon and a straw.

When it comes to personal choices, I am a Jack fan, especially Gentleman's Jack, and the mellow flavor is perfect for this adventure. If you use a different brand be sure to choose oaky over tangy. I am also more inclined towards Coke-a-Cola (on the rare occasions I drink soda) since Pepsi tastes saccharin-like to me. Following the responsible part of Responsible Debauchery, I don't use dairy so legally I'm using "frozen dessert". I love to use So Delicious coconut milk ice cream; the coconut fat just melts into the drink... Yums!

That's how I like a Jack & Coke Float. How do you like yours?