dessert Archives - blonde behind the bucket

Pink Smoothie

Pink Smoothie

Ingredients

1 Cup of unsweetened soy milk

1 frozen banana

1/2 Cup of chilled chopped red beets (cooked or raw)

1/2 Cup of frozen mango chunks

1/2 Cup of frozen pineapple chunks

5-8 Dates (pitted and soaked in water)

2 Tablespoons of cashew butter

2 Tablespoons of dark maple syrup

1 Tablespoons of coconut oil

1/8 Tablespoons of Himalayan pink salt

1/4 Tablespoons of turmeric

A few dashes of fresh ground black pepper

Handful of skin on raw almonds

Very large handful of fresh washed and cleaned spinach leaves

Large handful of coconut flakes

Method

Soak your dates in water to softer before adding to the blender. Add all ingredients to a blending machine. I use Cuisinart. Blend together until smooth. Voilà.

Glass: fun colored glass (my glass is a vintage poppy trail china glass from 1970s)

Garnish: toasted coconut flake, shaved beets, chia seeds, shaved cashews-whatever you like or no garnish at all

Where to buy Cuisinart, ingredients and stuffs? Well, if you are going to visit Amazon.. Blonde Behind the Bucket Storefront has the goods.

*** I may earn commissions from eligible purchases

PRB (pumpkin root beer) float

This was supposed to be a test batch, but the recipe is too good not to post. May I present the PRB float: Pumpkin Root Beer Float.

PRB float

Ingredients

1 can of pumpkin purée

1 can sweet condensed milk

1/4 t Ceylon ground cinnamon

1/4 t of allspice powder

1/4 t ginger powder

2 dashes of cayenne pepper

2 dashes turmeric powder

dash cardamom

3 dashes of Himalayan pink salt

freshly ground black pepper three or four turns of the pepper grinder

1 can of Root Beer

Method

Add all ingredients to a bowl and mix until smooth. For the first round, I poured the mixture into unlined and unoiled ice cube trays. The remaining mixture that didn’t fit into the ice cube trays was poured into a loaf pan lined with parchment paper and lightly oiled with avocado oil. All vessels were placed directly into the freezer overnight. The mixture freezes softly and needs to be blended to create a smoothie-like soft serve texture. Think of it as soft serve ice cream. Once blended and creamy, pour it into a glass or bucket and top it off with root beer.

Ice cube tray batch needed the help of small spoon to be removed. Silicone trays would be better. The lined loaf pan was great. I picked up the parchment paper, transferred to the marble board and cut into pieces. I mostly stood in my kitchen eating the product from the ice cube trays. Luckily, I have since purchased better ice cube trays for this recipe.

Behind the scenes:

It’s me practicing my video eating from ice cube trays in a dim lit kitchen

Me again, in Tatum’s Tiny Kitchen practicing my video..

Where to buy trays and ingredients and stuffs?

Blonde Behind the Bucket Storefront

Please know I may receive compensation for eligible purchases. Thank you!

Iced Chocolate Garnish

Almost ready.

This is a fun one. Ok, I tested using semi-sweet chips with dark chocolate chunks (1:1) and I tested using a Belgium dark chocolate bar from the 99Cents stores. Both melting techniques using a Bain-Marie. Microwave a great second if you have one and don’t want to go through the extra steps.

For the ice, I tested two ways. The first piping the chocolate into a bowl of water with ice cubes. The second filling a large ziplock plastic bag with water then freeze to have the now ice in a bag. Both work. Some of these chocolates came out a bit clunky. All are usable, even if only for the snacking while you watch the others set.

Ingredients

Chocolate chips, chocolate chunks, chocolate bars

Water

Ice

Method

For the ice both method

1. Over medium beat, place a heat safe bowl on top a pot of water on the stove. This technique is Bain-Marie. The bowl should be large enough as not to touch the water or fall into the pot. Water should not touch the chocolate.

2. Add chocolate to the bowl and let it sit. As it starts to melt stir slightly with a wooden spoon or silicone spatula intermittently until smooth.

3. Once chocolate is melted, remove from the bowl from heat. Set aside. Let the chocolate cool slightly. Once cooled add to a zip locked bag for the piping.

5. Add ice and water to a bowl. If the zip locked bag method is the choice, roll the sides of the bag down over the ice or remove and float in water.

6. Snip the tip of your piping bag and swirl the chocolate. Make any shape you like. I practiced writing my name.

7. Once chocolate starts to lift from the ice, remove using an offset spatula or dinner knife. Place your chocolate shapes onto a chilled plate and refrigerate until ready to use.

Remove using any knife. I call this one a butter knife. It’s not a butter knife but it does the trick.

Place the bag into a glass making it easier to fill with melted chocolate. All the chocolate should settle into nicer of the bag.

Where to buy? Blonde Behind the Bucket Storefront

*** I may receive commissions from eligible purchases

My All American Sweet Potatoes Protein Smoothie

All American Sweet Potato Pie Smoothie

Ingredients

1 cup of mixed yellow and white sweet potatoes

1/2 Tablespoon AllSpice

1/2 Tablespoon of ground ginger

1/2 Tablespoon of ground cinnamon

1 Tablespoon of Nutritional Yeast

2 Tablespoons of Raw Agave Nectar

6 Ounces of Evaporated Milk

1 Cup of Pecans

1/2 Tablespoon Cocoa Nibs

Pinch of Himalayan pink salt

Method

For the sweet potatoes

Cut two large sweet potatoes (one yellow and one orange) with the skin on. Roast in the oven until soft. Once cooked, remove from the oven and let them cool. They can cool in the pan. Peel the skin, cut into chunks, and place them into a zip-lock style storage bag or sealable freezer safe container. Freeze overnight.

In the Cuisinart To Go cylinder, add all ingredients in no particular order. Blend on high. Top with Thompson raisins and three marshmallows. I light the marshmallows with a butane torch for a campfire feel. Sprinkle pecans on top.

Pro tip: toast the pecans slightly

Bar Chef Notes: Pecans don’t provide as much protein (about half) as almond butter or peanut butter, but when combined with nutritional yeast… Substituting with other nut butters will alter the taste of the recipe. This smoothie is a warm, fun, filling, and delicious treat that can be enjoyed on the go as a meal replacement or for adding fat and calories to your diet. Regardless, with every sip, you’ll crave more. A spoon is recommended. I always like a spoon.

Where to buy the goods? Blonde Behind the Bucket Storefront, of course. I may receive compensation from this post. Thank you.