Hot Day Cool Treat

This past week, every morning when I turned on the news, one of the first stories was the extreme heat wave bearing down on the western part of the US. Death Valley was breaking records of 128 degrees. Now, I like it HOT. I enjoy the heat. But even I will admit, that is too much, and of course dangerous. 

After what was sometimes a chilly spring (remember the April snow) you will never hear me complaining about the heat. The humidity, maybe (here in Indiana, we like to say "It's not the heat, it's the humidity!), but summer is my favorite time. See, even though I am a hot person by nature, I say bring on the sun and warmth! I can always find some AC or a pool to jump in! 

There aren't many things that taste as great as a cold sweet treat on a hot summer day. There is a reason the ice cream and shaved Hawaiian ice trucks do so well this time of year! Cooling down with something that tastes great is a summer time must; and this copycat recipe is one people have been enjoying for years at The Happiest Place on Earth!

If you have ever been do Disneyland or Disney World, you know all too well that phenomenon that is Dole Whip.  Heck even those who haven't been to the parks know exactly what it is. A soft serve, pineapple ice cream that screams tropical paradise! You can even pour extra pineapple juice down over the top for a float that deserves a little umbrella and beach chair! 

With the help of your blender, you can whip up a batch of Copycat Dole Whip in no time! Spoon it into bowls, or use a pastry/plastic bag to pipe it with the famous whip everyone knows and loves! 

Watch the kids run inside from the sprinkler or pool to grab a spoon and dig in! Summer times memories are made when hot days meet cool treats!

 Copycat Dole Whip

2 cups frozen pineapple 

3/4 c. vanilla bean ice cream

1/2 c. pineapple juice 

2 TBS sugar

Splash of lemon juice

Pinch of Salt 

Place all ingredients in blender, in order listed. Blend well, stirring a few times to make sure large chunk are incorporated. Place in bowl and freeze 10 minutes. Spoon into serving dishes and serve immediately. Or freeze 20 more minutes to set a little more. 

Shared at Weekend Potluck

Ice Cream...It's Not Just For Summer

It's been almost a year since I developed this recipe for my friends over at Indiana Dairy, so I thought it was about time I shared it here too. Especially since many of you (in fact thousands of new readers) have joined the EMM family since last October when I did.

We all know summer's favorite sweet treat is ice cream. It's an American classic that is almost a mascot of summer time. But with September upon us, does that mean we have to stop? I say heck no! Now, you are talking to an ice cream fanatic, so quite frankly, you'll find me in the Culver's drive through year round, but when I created this, I thought it was about time ice cream got an autumn flare added to it!

If ice cream is the flavor mascot of summer, then pumpkin and apple have to be the ones for fall. Pumpkin spice everything is every where; and trips to the apple orchard are a favorite pastime. And once you're back home with those bushels of goodies, it is time to put them to good use.

Think about a big piece of warm apple pie, with a big scoop of vanilla ice cream on it. That will get you in the mood for this. It has all the same flavors, but in a new, fun, yummy twist. They are perfect for fall time parties, bonfires and tailgating. If you make the sauce ahead of time, you could easily keep it warm in the slow cooker for all day/night fun.

It's time to say good-bye to summer and hello to fall. But no matter what the calendar says, I don't think we have to stop eating our favorite summer time foods quite yet, especially if we transform them just a little to incorporate fall favorites too!

Apple Pie Sundae

Originally Posted on Indiana Dairy

4 large apples, cored, peeled and sliced into 1/4" slices
1/4 c. butter
1/2 c. chopped walnuts, a few reserved for garnish
1/4 c. packed brown sugar
1 tsp. lemon juice
1/2 c. apple cider
1 TBS cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. allspice
Vanilla ice cream
Waffle bowls

Melt butter in a large skillet over low heat. Add apples in a single layer. Sprinkle with lemon juice, brown sugar and spices. Stir to coat. Cover and simmer on low until tender, about 10 minutes. Remove apples with a slotted spoon. In a small bowl combine apple cider and cornstarch. Whisk well. Pour into skillet with drippings from apples. Increase heat to medium. Whisk continuously until thickened. Combine apples, sauce and walnuts in a large bowl. Stir gently to combine. Allow to cool slightly. Scoop ice cream into waffle bowls, spoon apple mixture over top. Add a few walnuts to top. *NOTE* You can serve this right after cooking, when it's very warm, but I find it works better when it's cooled slightly. You can also make it ahead of time and reheat in the microwave, for about 1-2 minutes until it's warmed through.

Shared at Weekend Potluck

Merry Christmas Eve!!

Today, since it's Tuesday, normally I would not have a new recipe for you. However, being a special day, I wanted to have something yummy to share. So, I asked my dear sweet friend Bekki (whom you usually see on Saturday with Soul Food Saturday) to come into the EMM kitchen and whip something up. But, what she has to share is actually something I made years ago that I shared with her and she decided to try too.

About 7 years ago I hosted Adam's family for the first time on Christmas Eve. It was actually a last minute type of thing due to illness, and while I wasn't responsible for all the food, I wanted to make dessert something truly yummy and festive for my first holiday party in our home! This recipe was so incredibly easy and was a huge hit with everyone. Bekki took the original and has made it her own. If you're looking for something for tonight or tomorrow, there is still time to make this!

Happy Christmas Eve to all of you, thank you for sharing some of your day with me.

Today I am sharing a recipe that is now part of our family table, and has graced the Everyday family table as well. During my childhood every Christmas Eve was spent at my Mama Lupe’s house. Her home was always warm, and smelled of spices, and delicious food. It always started with dinner and continued through the night. There was always a big pot of home made hot chocolate on the stove, and big pots waiting for the mountain of tamales being made by all aunts, uncles, and cousins. The younger of us were shuffled out of the small kitchen with mugs full of chocolate that warmed our hands and our bellies. But no matter the amount of times we were asked to please step out we were back nosing in discussion or stealing “tastes” of the delectable meat fillings lining the counter top. The house was filled with music and Christmas movies always had a place in part of our evening. The fireplace reminded us children that Santa would be coming, but it never seemed soon enough. We often thought if we laid close enough to it that maybe, just maybe we’d catch a glimpse of that snow white beard and hear the reindeer bells. Now that we have all grown up, many of us with families of our own are making new memories. 2 of my husband’s absolute favorite treats are ice cream and cookies. I haven’t found any that didn’t make him happy. So this recipe had to be tested in our house, and shared with ones we love. Peppermint ice cream with an Oreo crust, how could that be bad? With whipped topping and white chocolate peppermint bark pieces on top. Yes it really is that good! Grab a spoon and a friend this one is best shared!

Peppermint Oreo Pie Adapted from Taste of Home

2 Oreo cookie crusts

1 half gallon peppermint Ice Cream, softened

2-8oz Cool Whip, thawed

1 package White chocolate peppermint bark pieces

1 jar hot fudge sauce for drizzle on top

Plastic wrap for wrapping before freezing

Thaw cool whip in the fridge completely before using. Place ice cream on a plate on your counter to soften, enough to scoop easily with a large spoon. Remove wrapping from pre-made Oreo pie shells and set aside. Take cool whip out and mix containers to ensure they are completely thawed and free of lumps, then set aside. When ice cream has softened just enough, scoop half of container into first pie shell. And repeat with the second half into the second shell. Top each with cool whip and sprinkle peppermint bark pieces to finish. Wrap in each in plastic wrap and place in the freezer.

Remove just before serving and allow at least 10 minutes before slicing.

 *Being frozen it could be difficult to slice through, so care and patience is necessary here* 

Drizzle hot fudge over each slice as desired. Enjoy! Merry Christmas, and let them eat Peppermint Oreo Pie!

Last Hurrah Of Summer

That's right, our world is going to be shocked back into reality come Monday morning. From the sound of the alarm, which we haven't heard for 2 months, to the fact my favorite side kick won't be with me all day, to the fact we have to get up on Tuesday and do it all over again, it's not going to be easy!

I'm very lucky that Monkey loves school, and I'm sure by the second week, he will be happy to be there, but for right now, he isn't ready for summer break to end, and I can't say I blame him. I feel like we barely got a summer, and now it's time for school which means autumn can't be far behind. I just want to find the pause button! But I'm sure some of that is the fact my baby is going to be a 3rd grader, and thus far I simply can't wrap my mind around it.

So we aren't quite ready to let summer go yet, and one of the things we've really enjoyed this year is making homemade ice cream in the new machine I got back in May. We've definitely put it to good use over the past few months, and this is our newest concoction. In fact, this was our dessert last week when we grilled some steaks and I had fresh corn on the cob too. As I told my friends "Summer mind be winding down, but it isn't over yet!!" And with a meal like that, it truly felt like it.

If you love mint...you are going to love this. It has such a smooth flavor and creamy texture. The combination of milk and cream give it a tad different texture than the other ice creams we've made thus far. And the tiny chocolate chips are like finding little treasures in every bite!

The school year is quickly approaching, but I'm determined to squeeze every little bit of fun, and deliciousness, out of this summer as I possibly can!

Mint Chocolate Chip Ice Cream 
2 c. 2 % milk
2 c.heavy cream
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 tsp. mint extract
1 c. mini chocolate chips
5 drops green food coloring

In a large bowl combine all ingredients and stir well, until sugar is dissolved. Pour into ice cream maker and freeze according to directions. For a harder ice cream, remove to a large bowl, cover and freeze for at least 2 hours. *NOTE* Mine is served in waffle bowls, which you can find with the other ice cream novelties.

Shared on Mandy's Recipe Box Aug. 20, 2013
Shared on Lady Behind The Curtain Aug. 21, 2013

Ice Cream at Very Good Recipes

Fresh From The Patch

Are blueberries fresh for the picking in your area? Well, they are here in Indiana and oh, they taste so good fresh from the patch! We are lucky enough to live close to quite a few U-pick patches where I can take the boy and let him loose gathering in pound after pound. But this year, well, we did thinks a little differently.

I actually got notice that the berries were ready at one of our favorite places the day we were driving home from our vacation. I was literally sitting in the car in Jacksonville, Florida wondering "Okay, how am I going to get to the berries...and quick?" Luckily they also had some pre-picked ones available and my mother-in-law was nice enough to snag us a couple pounds so they were waiting on us when we got home.

Now I will be very honest, after being gone for 3 weeks, our cupboards and fridge were a little sad those first few days we were home. I had stock piled a few things before we left, but still, every time I went to make lunch for Alex I kind of felt like Old Mother Hubbard. So needless to say, most of that two pounds were simply eaten as is with lunch and snacks. But there was no way I wasn't going to find something to make with some of them too. And when I thought of my brand new ice cream maker...I knew exactly what it would be!

So if you have a berry patch near you, and are looking for a fun summer time activity for the kids, take them to pick their own. Then bring them home and have them help you make this great tasting, perfect cool down, summer time treat!

Blueberry Ice Cream

1/2 c. white sugar

1/4 c. water

1/2 tsp. vanilla extract

2 c. fresh blueberries, plus extra for garnish

2 c. heavy cream

1 TBS lemon juice

Pinch Salt

In a small saucepan over low heat combine sugar and water. Cook until sugar dissolves. Add berries, lemon juice, salt and vanilla. Stir and cook just until berries burst, about 5-7 minutes. Remove to bowl. Bring to room temperature. Place in refrigerator until cooled, about an hour. Add cream to blueberry mixture. Mix well. Add to ice cream machine and follow directions. For mine, after about 20 minutes of mixing it was a "soft serve" consistency. If you prefer a more frozen version, transfer to a bowl, cover and freeze until solid.

Shared on The Country Cook July 19, 2013
Shared on Make Ahead Meals July 22, 2013

Summer Cool Down {Indiana Family of Farmers}

Summer time and ice cream. Two things that were made for each other. From waiting to hear the music of the ice cream truck outside our front door, to evening trips to the local ice cream shop, for us, while we enjoy the creamy stuff year round, it's something we must have during the warm months of summer. And with June being National Dairy Month and July Ice Cream Month...there is no better way to celebrate both!     

We are so blessed to live in a dairy loving state! There are more than 1200 dairy farms in Indiana, with 97% of them being family owned, something to be very proud of! The average herd size is 129 cows, and some of them wear pedometers to measure the number of steps the cow takes in a day. Why? Because time spent walking can be a sign of how healthy a cow is! The average cow produces 90 glasses of milk every day, and nearly 200,000 glasses in a lifetime!   

Dairy farming and processing contributes $810 million to the Hoosier economy each year and creates 8,220 Indiana jobs! We love our dairy farmers! Plus, Indiana ranks 2nd in the nation for ice cream production!!

So when I had the chance to share a little bit my home state's connection to the oh so good creamy treat, I knew the perfect way to do so. Combine it with another summer time tradition in our house...strawberry picking! Yep, we love hitting our favorite farm for U-pick season, and this year my little man hauled in 10.5 lbs! He was so excited to bring them home and start eating. So imagine his surprise when I told him we would be making fresh strawberry ice cream too! 

We've never made homemade ice cream, so he was completely fascinated! He could barely wait for the mixing to be done so he could dig in. But when he realized he could watch the ice cream form before his eyes, it only added to the experience!

If you are looking for a delicious cool treat for summer, look no further! This is bursting with flavor, and is so simple, make sure you get the kids in the kitchen to help out! They will love every minute....and every bite!

Fresh Strawberry Ice Cream 

From Cuisinart

1 1/2 c. fresh strawberries, hulled

2/3 c. sugar

3/4 c. milk

1 1/2 c. heavy cream

1 1/2 tsp. vanilla

Pinch Salt

Place berries in food processor and pulse until finely chopped. In a large bowl whisk together sugar, milk and salt until sugar dissolved. Stir in vanilla and cream. Mix well. Add chopped strawberries and all juices. Stir. Cover and place in fridge for 2 hours to overnight. When ready, place in ice cream machine and follow directions. Mine stirred for about 20 minutes for a soft consistency. If a harder ice cream is desired, place in large bowl, cover and freeze for 2 hours. Makes about 5 cups.

Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

Learn more about Indiana Family of Farmers at the following links:   

IFOF Website

 IFOF Blog

      IFOF Facebook

   @FamilyofFarmers

Disclaimer: I was provided with a gift pack for inspiration, all thoughts and opinions are my own. 

Strawberry at Very Good Recipes
Pin It

Put Away The Milk

A few weeks ago I was given a brand new box of cinnamon toast cereal. You know the kind. The tiny crispy squares covered in cinnamon and sugar. Well, I knew I was going to have a very happy little boy, because he loves that kind, but I don't buy it very often, so it was going to be a huge treat. And I can't lie, I love it too, so I was a little excited myself. But when I brought it home, I realized he was still working on another box of cereal (I only have one box open at a time to prevent it getting stale before he can finish it.) so I put the new one away for a bit.

Then the next week, we were driving and passed one of our favorite Mexican restaurants, but a different location than we usually go to. We asked Alex if he remembered going there when he was just little, and having fried ice cream for the first time. He said "No, what's fried ice cream?" Wow, I guess he was younger than what we remember, because this kid has a memory like an elephant, and I know he would remember that experience, especially since food was involved!

And that was when these two stories came to a crossroads. I had seen many recipes online for using cinnamon toast cereal to make "fake" fried ice cream, so I immediately knew what I could do with some of that brand new cereal!

This is a great make at home version of the Mexican classic, and it's really easy too. It would be a great way for your kids to play with their food, and not get in trouble for it! This time, cereal isn't just for breakfast, and you can go ahead and put the milk away!

"Fried" Ice Cream From Betty Crocker
1 1/2 c. cinnamon toast cereal, crushed
3 c. vanilla ice cream
4 TBS honey

Measure out six 1/2 c. scoops of ice cream. Roll into balls. Put in freezer for 15 minutes. In a shallow dish, combine crushed cereal and 2 TBS honey. Mix well until crumbly. Gently and quickly roll ball into cereal mixture, pressing gently to adhere. Put back in freezer, for at least 20 minutes, or if waiting to serve, cover to keep. To serve, warm remaining 2 TBS honey in microwave for 10 seconds. Drizzle ice cream with warm honey.

Shared on Make Ahead Meals Feb. 4, 2013
Shared on Mandy's Recipe Box Feb. 5, 2013
Shared on Lady Behind The Curtain Feb. 6, 2013
Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Dessert at Very Good Recipes
Pin It

Neighborly Treat

Over the past year we have gotten to be very close friends with a family just a few doors down from us. I've told you about them before. They are the ones I made the Quick Bread & Butter Pickles for back at Christmas; and I shared her recipe for amazing Carrot Spice Cake with you too. Our families do a lot together- play baseball, trips to the park, walk the kids home from school, but what we do the most? Make treats and share! She's always bringing us some of her Chocolate Chip Cookies (or as I call them--crack!) and I've been known to share extra Coney Sauce with her, and use her kids as guinea pigs when I new treats to blog about! This time however, it wasn't either of us moms who were whipping up a yummy sweet to share. It was her oldest daughter who wanted to get into the kitchen, and then was kind enough to bring us some too. She had recently gotten a new kids cookbook from the Book Fair at school and is determined to "spend the summer baking." While this concoction wasn't baking, it was still cooking and she couldn't have been happier! And when she found out my boys are raspberry fools, she was more than excited to see what they thought. I had to let her mom know she got a resounding "YUM" and 4 thumbs up! They loved every sip, and requested I make them too...and soon. So here is my take on what she brought us. Plus if that 7 year old can make it, I'm betting lots of kids would love to get into the kitchen and try it too! A great treat to cool down with this summer, and one you can even share with friends and neighbors if you like!

Raspberry Chocolate Milkshake From Disney Princess Cupcakes and More

1 c. frozen raspberries
2/3 c. milk
1 c. vanilla ice cream
2 tsp. unsweetened cocoa powder
Chocolate syrup, if desired

In a blender, combine raspberries and milk. Add ice cream and cocoa powder and blend again until smooth. Drizzle w/ chocolate syrup if desired.

Shared on Mandy's Recipe Box June 19, 2012

Dessert at Very Good Recipes
Pin It

Taekwondo Night Treat

As most of you know, I'm a Taekwondo mom. Actually, I'm a TKD mom and wife. Both Adam and Alex participate in the sport, and love each and every minute! Currently Alex is training for a big competition coming up, and therefore, has extra nights of intense work-outs. Fridays are usually an "optional" day for us, sometimes they go, sometimes they take it off, but in the weeks leading up to a competition, they became mandatory. On this Friday night, they were going to be having pizza upon coming home, and I wanted to give them an extra special treat to have afterwards. I hadn't decided on anything when I remembered the 5 dozen mini chocolate chips cookies a friend had just given us.!!! And oh my gosh, she makes the best ever! But that is a lot of cookies, even for us, so I figured why not do something with them to make them into something even more fun? These would be great for a kid's birthday party or pool party this summer. Nothing says fun like cookies and ice cream! And you could do so many different kinds, letting the kids choose their favorites! My boys really liked their yummy surprise and I hope your family does too!

Mini Ice Cream Sandwiches
Mini Chocolate Chip Cookies
Vanilla Ice Cream
Assorted Sprinkles

Allow ice cream to soften a little. Spoon about a 2 tablespoons of ice cream onto one cookie. Top with another and push down to adhere. Using a butter knife, remove excess from side and smooth out. Put sprinkles on paper plates. Turn each "sandwich" on it's side and roll in sprinkles, allowing them to stick to the ice cream. Place in the freezer to harden for about an hour.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box June 12, 2012
Shared on Chef in Training June 12, 2012 
Shared on Lady Behind The Curtain June 13, 2012 
Shared on Miz Helen's Country Cottage June 14, 2012 
Shared on The Country Cook June 15, 2012

Dessert at Very Good Recipes
Pin It

A Treat With No Regret

All of the summer like temps that we've had these past few weeks in Indiana were not only very welcomed, but also got me thinking about summer time drinks and treats. Not very often do I crave something cold and refreshing in the middle of March and April, but this year spring came early! And thinking of those made me remember the wonderful, delectable treat I was first introduced to last summer. I love ice cream and milkshakes, but here is the problem. In my adult life I've come to discover I can't eat soft serve ice cream b/c it really bothers my stomach. I'm not sure why b/c I can eat "hard pack" all day long w/o a single problem. I also eat tons of other dairy and don't suffer in the least, but soft serve is no longer my friend. And unfortunately, many ice cream shops around here either only serve it, and/or it's what they use in all their shakes, so that leaves me out. I suppose I could just eat it, enjoy it for about 5 minutes and then suffer for it later, but what's the point? Well, one extremely hot Saturday night last summer, we were out shopping and decided to get Alex ice cream. We sat in the drive thru going over the menu seeing if there was anything I could enjoy too, when I came upon something I had never seen before, Boston Cooler.  Adam inquired as to what it was and when the girl told him I decided I would give it a try, soft serve and all. Here's why: it used ginger ale in it! So I'm thinking to myself, not only do I get the refreshing taste of ginger, but also the calming effects it has on my stomach. (There is  reason why it's been the "go-to" drink for flu sufferers for years!) I took that first sip and was instantly hooked! It was so good!! And I was absolutely right. The ginger ale totally counteracted the effects of the soft serve ice cream in it. This is so simple I can make it at home any time I am craving it and enjoy it all summer, or this year, spring long!

Boston Cooler
8 oz. ginger ale ( I like Canada Dry)
2 large scoops vanilla ice cream

In a large glass, place one scoop of ice cream. Pour ginger ale over. Add other scoop to top. Serve w/ straw and a tall spoon. You can also make this as a blended drink. Add all ingredients to blender and mix until well combined.

Shared at Make Ahead Meals Apr. 16, 2012
Shared on Mandy's Recipe Box Apr. 17, 2012 
Shared on Chef in Training Apr. 17, 2012 
Shared on Lady Behind The Curtain Apr. 18, 2012 
Shared on Newlyweds Blog Apr. 18, 2012 

Featured On

 

Ice Cream at Very Good Recipes
Pin It

Copycat Luck

What does March mean to you? Warmer temps? The start of all things green? St. Patrick's Day? I think all of these are accurate thoughts, and for me there's another to add to the list. The annual start of Shamrock Shakes at McDonald's. Okay, so technically they usually start serving these mid February, but I usually don't notice until March :-) The minty freshness (we've talked about this before, I'm crazy for anything mint!). The yummy ice cream. It's like a Irish vacation in a glass. So....it probably doesn't have a darn thing to do with Ireland, but it sounded good! I have heard many others proclaim their love for these shakes too, so I know I'm not the only one who looks forward to them every year, and now we can all enjoy them in the comfort of our own home! A few ingredients, let the blender do the work and you've got a cool, smooth, minty treat your little leprechauns will love too!

Copy Cat Shamrock Shakes

2 cups vanilla ice cream

1 1/4 c. 2% milk

1/4 tsp mint extract

8 drops green food coloring

Put all in a blender and combine until smooth. You might have to use a spoon to make sure all the ice cream gets blended. Serve w/ whipped cream if desired.

Shared on Lady Behind The Curtain Mar. 7, 2012
Shared on Newlyweds Blog Mar. 7, 2012
Shared on Something Swanky Mar. 8, 2012
Shared on It's A Keeper Mar. 8, 2012
Shared on Miz Helen's Country Cottage Mar. 8, 2012
Shared on The Country Cook Mar. 9, 2012
Shared on Gooseberry Patch Mar. 14, 2012

Ice Cream at Very Good Recipes
Pin It

A Sweet For Your Sweetie

Today I have something that would be perfect for treat that special someone to on Valentines Day. Especially if you live somewhere that February 14th is smack dab in the middle of snow and cold! This is actually a copycat recipe I came up w/ for my "little sweetie" after he and I shared one during our special Mommy & Monkey date over winter break. Alex isn't allowed to eat a lot of chocolate, so a huge treat for him is going to Debrands Chocolate Shop here in Fort Wayne. And an even bigger treat is when his grandparents get him a gift card for him to spend all on his own! On this day, he wanted a dessert, and was he ever in the right place! From chocolate candies, to ice cream sundaes to even gellato, this place is heaven for all chocolate lovers. After looking over the menu and playing a couple rounds of "eenie meenie minie moe", he decided on something that he knew both him and his favorite Mommy could enjoy-  a Mint Hot Chocolate Float. Take a second and wife off your keyboard, I know you're drooling. OMGosh, it was UH-mazing! I have to admit, I was still a little full from lunch and only let him give me a few bites (At least that's the reason I gave him.) but he finished off the whole thing, and was left w/ that one undeniable sign something is delicious- his face was covered from ear to ear!! So of course I decided right away I would need to recreate this at home for him to enjoy again and again! Warm and cold at the same time, sweet and indulgent, if you are planning a special dinner for your sweetie, big or small, this is the perfect way to end it. I love you Monkey, and our special days together!!!

Mint Hot Chocolate Float
1/4 c. Hershey's unsweetened cocoa
1/2 c. sugar
Dash salt
1/3 c. hot water
4 c. milk
1/2 tsp mint extract
3/4 tsp vanilla extract
Vanilla Ice Cream
Whipped Cream
Peppermint Marshmallows

In a medium sauce pan on medium heat, stir together sugar, cocoa and salt. Add water and bring to a boil, stirring occasionally. Boil and stir for 2 minutes. Add milk stirring constantly and heat to serving temperature. DO NOT boil. Remove from heat and add vanilla and mint. With an electric mixer, beat until frothy. In large glasses, add a few scoops of ice cream. Pour hot chocolate over and top w/ whipped cream and marshmallows if desired.

Shared on Mandy's Recipe Box Jan. 24, 2012
Shared on Sweetology Jan. 24, 2012 
Shared on Chef in Training Jan. 24, 2012 
Shared on Lady Behind The Curtain Jan. 25, 2012 
Shared on This Chick Cooks Jan. 25, 2012 
Shared on Newlyweds Blog Jan. 25, 2012 
Shared on Miz Helen's Country Cottage Jan. 26, 2012 
Shared on The Country Cook Jan. 27, 2012

 

Featured On

  Desserts at Very Good Recipes
Pin It