Today is the last day of #FarmersMarketWeek, and I thought I would end the week with a tasty cold dessert, a Fun Orange Freak Shake! I made this shake with fresh oranges that I picked up at the farmers market. It takes a little bit longer to use the fresh oranges instead of orange juice or orange soda, but the fresh taste is worth it! I hope you think so too!
Fun Orange Freak Shake (makes 1 shake) (printable recipe at end of page)
6 Fresh Oranges 1/2 cup Heavy Duty Whipping Cream 3 tablespoons Granulated Sugar 1 teaspoon Vanilla 3-4 ounces of White Chocolate Sprinkles 1/4 - 1/2 Milk 1/4 -1/2 gallon Ice Cream
Peel the oranges, separate the sections, and place in a blender. Pulse until they are liquid.
Pour orange juice through a strainer into a bowl. Throw away the orange pieces in the strainer. Make the whipped cream by mixing together the granulated sugar, heavy duty whipping cream and vanilla. Place the whipped cream in a pastry bag using a size 1M. Refrigerate until ready to use.
Melt the white chocolate. Once melted, dip the top of your jar or glass into the chocolate. Sprinkle the decorative sprinkles over the chocolate. Freeze or refrigerate.
Mix together the strained orange juice, milk and ice cream. I left some chunks of ice cream in my shake because that is how I like it, but if you like it smooth and creamy, make it smooth and creamy.
Pour milk shake into jar. Add whipped cream to the top.
Decorate with various candies and sprinkles! Thank you for stopping by today all week long as we were celebrating #FarmersMarketWeek! I hope you found lots of yummy and tasty recipes you would like to make! Scroll down the page to find today's list of blogger recipes!
Peel the oranges, separate the sections, and place in a blender. Pulse until they are liquid.
Pour orange juice through a strainer into a bowl. Throw away the orange pieces in the strainer. Make the whipped cream by mixing together the granulated sugar, heavy duty whipping cream and vanilla. Place the whipped cream in a pastry bag using a size 1M. Refrigerate until ready to use.
Melt the white chocolate. Once melted, dip the top of your jar or glass into the chocolate. Sprinkle the decorative sprinkles over the chocolate. Freeze or refrigerate.
Mix together the strained orange juice, milk and ice cream. I left some chunks of ice cream in my shake because that is how I like it, but if you like it smooth and creamy, make it smooth and creamy.
Pour milk shake into jar. Add whipped cream to the top.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
I hope you are enjoying #SpringSweetsWeek, and picking up some fun, festive ideas for Easter, Birthday parties, school celebrations or any happy events coming during this season! Today I made some Bunny Cards for you to enjoy and give! These Bunny Cards are edible white chocolate with a #PeepsBunny imbedded in the chocolate. I call them cards, because I have given them as gifts. They are wrapped in plastic bags and a carrot card is attached so you can write a message to your recipients. They are full of fun sprinkles and I'm sure whoever you treat with one, will love it!
Peeps Bunny Cards (recipe makes 6) (printable recipe at end of page)
Molds for chocolate base 2 bags White Chocolate Chips Decorating Colors~Purple, Pink Peeps Bunnies (1 for each card) Festive Sprinkles Premade Green Frosting Wilton Tip #233 Plastic Bags Card String
Melt the white chocolate in a double boiler over very low heat. I only melted 1 bag at a time.
I only used 2 different colors for the eggs. You can use more, but the molds are not very large, and you risk the problem of too many colors swirled together that end up looking like a color that you would not want. I took some of the white melted chocolate and colored it in a separate bowl from the double boiler. You don't need a lot of the color.
Pour the melted white chocolate into the mold. These egg molds are metal, so it was not necessary to spray the pans. Swirl the colors until you are happy with what you have done. Remember that the bunny will go in the middle of the pan, so swirl near edges, and less in the middle.
Use a serrated knife to slice the bunnies in half lengthwise. Wipe some cooking spray on your knife to make it easier. You can also but the peeps in the freezer for a few minutes, if you find that easier. You will only be using the front of the bunny. (Now that I say that, you could use the back of the bunny, and then just pipe a little tail on him. That would be cute!)
Place a bunny in the middle of each mold.
Decorate each mold with sprinkles or whatever you would like to use. Remove them from the mold when they are dry and you are ready to finish them. The molds I used are actually small egg cake pans that I have had for a while. You could use the bottoms of a large cupcake pan, or any number of different molds that are available, as long as there is room for the bunny!
Using a Wilton Tip # 233 pipe some grass around the bottom of each bunny. Add additional sprinkles while it is still wet. I used a frosting that I have used for years for the grass. You can find the recipe here. You can also buy the tubes of ready made frosting at the grocery and craft stores. Buy the decorating tip I mentioned above, and it can usually be screwed directly onto the tube of ready made frosting.
Place each Bunny Card in a plastic bag. I cut out a carrot from 2 different colors of scrapping paper using a cookie cutter for the shape. Place some Easter grass in the bottom of the bag, put the #PEEPSBunny on top of the grass, and tied the card onto the bag.
Happy Spring! Happy Easter!
Don't forget about entering the raffle! You can do it right here! Read about all the great prizes you can win,
see here!
Melt the white chocolate in a double boiler over very low heat. I only melted 1 bag at a time.
I only used 2 different colors for the eggs. You can use more, but the molds are not very large, and you risk the problem of too many colors swirled together that end up looking like a color that you would not want. I took some of the white melted chocolate and colored it in a separate bowl from the double boiler. You don't need a lot of the color.
Pour the melted white chocolate into the mold. These egg molds are metal, so it was not necessary to spray the pans. Swirl the colors until you are happy with what you have done. Remember that the bunny will go in the middle of the pan, so swirl near edges, and less in the middle.
Use a serrated knife to slice the bunnies in half lengthwise. Wipe some cooking spray on your knife to make it easier. You can also but the peeps in the freezer for a few minutes too if you find that easier. you will only be using the front of the bunny. (Now that I say that, you could use the back of the bunny, and then just pipe a little tail on him. That would be cute!)
Place a bunny in the middle of each mold.
Decorate each mold with sprinkles or whatever you would like to use. Remove them from the mold when they are dry and you are ready to finish them. The molds I used are actually small egg cake pans that I have has for a while. You could use the bottoms of a large cupcake pan, or any number of different molds that are available, as long as there is room for the bunny!
Using a Wilton Tip # 233 pipe some grass around the bottom of each bunny. add additional sprinkles while it is still wet. I used a frosting that I have used for years for the grass. You can find the recipe here. You can also buy the tubes of ready made frosting at the grocery and craft stores. Buy the decorating tip I mentioned above, and it can usually be screwed directly onto the tube of ready made frosting.
Place each Bunny Card in a plastic bag. I cut out a carrot from 2 different colors of scrapping paper using a cookie cutter for the shape. Place some Easter grass in the bottom of the bag, put the #PEEPSBunny on top of the grass, and tied the card onto the bag.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
St. Patrick's Day is one of my favorite holidays! Ever since I was a little girl, my family and I celebrated the wearing of the green, and I have continued the tradition with my own family. We wear green of course, but we also enjoy Irish meals and desserts throughout the day! It's silly and lots of fun!! To get ready for St. Patrick's Day this year, I made some Chocolate Irish Cream Truffles. These candies are very easy to make, and are full of chocolate goodness with a little addition of Irish Cream. I used Torani Irish Cream flavoring so everyone in the family can enjoy them, and once you try them, if you want to add more, feel free. You might want to add it to the outer chocolate coating for a stronger flavor, and of course Irish Cream liquor would work perfectly also!
Chocolate Irish Cream Truffles
(makes 20-24 truffles)
(printable recipe at end of page)
3/4 cup Milk Chocolate, chopped 3 ounces Heavy Whipping Cream 1 tablespoon Torani Irish Cream Flavoring 3/4 cup Milk Chocolate, chopped 1-2 teaspoons Heavy Whipping Cream Green and White Sprinkles
Place chocolate in a mixing bowl. Heat whipping cream to a low boil. Add the whipping cream to the bowl of chocolate, and let sit for one minute. Mix together until the chocolate is melted. Add in the Irish Cream and mix in. Cover bowl and let sit in refrigerator for 2-3 hours.
Use a 3 ounce scoop to make balls of chocolate. Place scoops of chocolate on to a baking sheet lined with parchment paper.
Take the balls of chocolate and roll them into firm balls. Cover and place in refrigerator for 6 hours or overnight.
Chop and melt the milk chocolate for the coating. Add heated heavy whipping cream, 1 teaspoon at a time, until chocolate is thinned a little. You can add additional Irish Cream flavoring if you want to add more flavor. Place the truffle into the chocolate and remove when it is covered. Carefully shake off the excess chocolate.
Remove chocolate and set it on another baking sheet with parchment paper. Decorate with sprinkles after you have dipped each one. Refrigerate until ready to serve. Place in candy cups to serve.
I am joining some other bloggers today to celebrate St. Patrick's Day with yummy and festive recipes. Check out the list below:
3/4 cup Milk Chocolate, chopped 3 ounces Heavy Whipping Cream 1 tablespoon Torani Irish Cream Flavoring 3/4 cup Milk Chocolate, chopped 1-2 teaspoons Heavy Whipping Cream Green and White Sprinkles
instructions:
Place chocolate in a mixing bowl. Heat whipping cream to a low boil. Add the whipping cream to the bowl of chocolate, and let sit for one minute. Mix together until the chocolate is melted. Add in the Irish Cream and mix in. Cover bowl and let sit in refrigerator for 2-3 hours.
Use a 3 ounce scoop to make balls of chocolate. Place scoops of chocolate on to a baking sheet lined with parchment paper.
Take the balls of chocolate and roll them into firm balls. Cover and place in refrigerator for 6 hours or overnight.
Chop and melt the milk chocolate for the coating. Add heated heavy whipping cream, 1 teaspoon at a time, until chocolate is thinned a little. You can add additional Irish Cream flavoring if you want to add more flavor. Place the truffle into the chocolate and remove when it is covered. Carefully shake off the excess chocolate.
Remove chocolate and set it on another baking sheet with parchment paper. Decorate with sprinkles after you have dipped each one. Refrigerate until ready to serve. Place in candy cups to serve.
Today is the last day of #CranberryWeek! It has been a lot of fun for me, and I hope you have enjoyed all the cranberry recipes. I made these tasty, candy Cranberry Clusters for today, which you could tuck into a basket of goodies as part of a holiday gift, pile on a platter to take to a neighborhood party, or drop one in a cellophane bag, tie it with a pretty ribbon and hide it in a stocking!
With only a few ingredients, these candies take no time to make and are loaded with flavor. The red cranberries and the green pistachios taste great together and they lend a festive look to your serving plate.
Cranberry Clusters (recipe makes 12 clusters) (printable recipe at end of page)
1/2 cup Hard Chow Mein Noodles 1/2 cup Dried Cranberries 1/2 cup Pistachios 14-16 ounces Vanilla Flavored Almond Bark
Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the chow mein noodles.
Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.
Enjoy your Cranberry Clusters!
Thank you for dropping by today and Thank you to Caroline from Caroline's Cooking for being the brains behind the tasty idea of #CranberryWeek!
See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!
1/2 cup Hard Chow Mein Noodles 1/2 cup Dried Cranberries 1/2 cup Pistachios 14-16 ounces Vanilla Flavored Almond Bark
instructions:
Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the hard chow mein noodles.
Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
Immediately
pour melted vanilla into bowl with noodles, pistachios, and
cranberries. Mix together until all the ingredients are covered.
Place a
sheet of wax paper on a baking sheet. Wear gloves to use your hands, or
you could use two forks to lift up the clusters, and place them on the
wax paper. Let them set up in the refrigerator.
Today I have some quick and easy Red, White, and Blue Marshmallow Lollipops to share with you! There is absolutely nothing difficult about these fun holiday lollipops, and everyone will love how cute and festive they are!
Red, White and Blue Marshmallow Lollipops
(scroll down for printable recipe)
(makes 6)
6 large Marshmallows 1 Cocktail pick for each lollipop Red Frosting Tube Blue Frosting Tube 2 Decorating Tips (Wilton #3) Patriotic Nonpareils or sprinkles Candy Stars
Here are the marshmallow squares and a pick for each one.
Attach the decorating tips to each tube of icing.
Use a rolling pin to flatten the marshmallow. You will have to roll several times on each side. Place the star on the marshmallow to make sure it fits. If not, roll again. Place the rolling pin on the cookie cutter and roll back and forth. Doing this will help you cut the marshmallow with a clean cut.
Pour the sprinkle into a small bowl. Dip the cut edges of the marshmallow into the sprinkles. The cut edges are sticky and the sprinkles will adhere nicely. Add a cocktail pick to each star.
Start adding 1 color of frosting squiggles to each star. Then add the second color.
Add the nonpareils or sprinkles, and some stars. Place on a tray and cover with plastic until ready to serve!
Thank you for stopping by today! Have a wonderful Memorial Day weekend!
Author: The Freshman Cookprint recipe
Red, White and Blue Marshmallow Lollipops
INGREDIENTS:
6 large Marshmallows
1 Cocktail pick for each lollipop
Red Frosting Tube
Blue Frosting Tube
2 Decorating Tips (Wilton #3)
Patriotic Nonpareils or sprinkles
Candy Stars
INSTRUCTIONS:
Attach the decorating tips to each tube of icing.
Use a rolling pin to flatten the marshmallow. You will have to roll several times on each side. Place the star on the marshmallow to make sure it fits. If not, roll again. Place the rolling pin on the cookie cutter and roll back and forth. Doing this will help you cut the marshmallow with a clean cut.
Pour the sprinkle into a small bowl. Dip the cut edges of the marshmallow into the sprinkles. The cut edges are sticky and the sprinkles will adhere nicely. Add a cocktail pick to each star.
Start adding 1 color of frosting squiggles to each star. Then add the second color.
Add the nonpareils or sprinkles, and some stars. Place on a tray and cover with plastic until ready to serve!
