Chelsea Crockett

JESUS | BEAUTY | LIFESTYLE | FASHION

Tag: desert

Thanksgiving Inspired Milkshake: Candy Corn Edition

Candy corn. It’s EVERYWHERE! Luckily, I am a lover of the sweet stuff, so it doesn’t bother me one bit. In fact, I embrace it, and try to make everything…

Candy corn. It’s EVERYWHERE! Luckily, I am a lover of the sweet stuff, so it doesn’t bother me one bit. In fact, I embrace it, and try to make everything I can with it! Here is a candy corn inspired milk shake that is sure to rock your world.

Ingredients:

  • 1 quart vanilla ice cream
  •  1 quart orange sherbet
  •  Whipped cream or Cool White
  • Yellow Food Coloring
  • Black yellow & orange sprinklescandy-corn2-jpg

Let the vanilla ice cream soften for about 25 minutes outside of the freezer. After it is softened take 1/3 of the ice cream and put it into a bowl. Put the ice cream back in the freezer. Add yellow food coloring to the ice cream in the bowl until you have the color you want. Mix it well. Take your orange sherbet out of the freezer to allow it to start softening. Get out the glasses you will be serving your milk shakes in, whether it is mason jars or glass drinking glasses, and spoon yellow ice cream into the bottoms, filling the cups about 1/3 full. After smoothing out the top as evenly as you can, wipe down the inside of the cups with a paper towel to remove ice cream streaks. Place your cups in the freezer for about 5-10 minutes to let the layer harden a little. Take your vanilla ice cream out of the freezer again to allow it to start softening. Remove the cups from the freezer and carefully spoon in the orange sherbet, layering it on top of the yellow and filling the cups about 2/3 full. Again, smooth out the top. Wipe the excess on the inside of the cups with a paper towel. Place the cups back in the freezer for 5-10 minutes. Remove the cups from the freezer and add the last layer of vanilla ice cream, filling the cups with 1/2 inch left at the top of the cup. Smooth out the tops again. If you want you can top them off with some whipped cream and sprinkles! Keep them in the freezer until you serve them.

They’re sure to be a hit at every Thanksgiving party on the block!

XOXO, Chels

Recipe via: http://www.karaspartyideas.com/2013/09/candy-corn-milkshakes-for-halloween.html

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Sour Gummy Worm Popsicles

I love candy. That’s a fun fact about me. My favorite kind of candy, though, is sour candy. I have a weakness for everything sour, from gummy worms and beyond….

I love candy. That’s a fun fact about me. My favorite kind of candy, though, is sour candy. I have a weakness for everything sour, from gummy worms and beyond. I found a way to mix my love for soNational-Gummy-Worm-Day-2014ur candy with a refreshing way to stay cool this summer. Introducing sour gummy worm popsicles!

Ingredients:

  • Your favorite fruit juice
  • Sour gummy worms

Grab your favorite popsicle molds and get to work. Add worms to the molds and press them towards the bottom and sides of the molds. Freeze the molds ahead of time to help the worms stick better. Next, pour in your fruit juice of choice. Freeze these pops overnight, then take out and enjoy! Every bite is filled with fruity, sour goodness!

Ready to try the most fun popsicles you will taste all summer? Give this recipe a whirl!

XOXO, Chels

 

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Hot Cocoa Breakfast Smoothie

Chocolate for breakfast. How heavenly does that sound? If it is done right, it can actually be a great healthy start to your day! One way is to make this…

Chocolate for breakfast. How heavenly does that sound? If it is done right, it can actually be a great healthy start to your day! One way is to make this deliciously creamy hot cocoa breakfast smoothie. It combines fiber, plant based protein, and wholesome ingredients to give you a sweet start to your day, Here is how to have chocolate for breakfast.

Ingredients:

  • 1 ¼ cup unsweetened vanilla almond milk
  • 1 tablespoon almond butterHot-chocolate-Smoothie-tall
  • 1 tablespoon maple syrup
  • ½ cup rolled oats
  • 1 tablespoons unsweetened cocoa powder
  • ½ teaspoon extract

The night before, add all ingredients to your blender and then stick your blender in the fridge overnight. In the morning, blend your ingredients on high until the oats are shredded and you have a smooth, creamy consistency. If you want to drink it cold, go for it! If you want it to be like hot chocolate, pour your smoothie into a small saucepan and cook it over medium heat. Add some chocolate chips if you want, and allow it to warm up. Once it is at the heat you desire, pour it into a heat safe glass and enjoy!

Who knew chocolate for breakfast could actually be good for you?

XOXO, Chels

Recipe via: http://www.runningwithspoons.com/2015/11/07/hot-chocolate-breakfast-smoothie/#_a5y_p=4739088

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Peanut Butter Nutella Cookies

Nutella and peanut butter: the world’s best combination now in cookie form! When I heard about these cookies I knew I had to try them for myself. Thank goodness I…

Nutella and peanut butter: the world’s best combination now in cookie form! When I heard about these cookies I knew I had to try them for myself. Thank goodness I did! They are delicious and all my friends looooove them. Here is how to make these chocolatey bits of joy.

Ingredients:

  • 1 -3/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon saltdownload
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 room temperature egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup Nutella

Directions:

In a large bowl, whisk together the flour, baking soda, and salt. Set it aside. In a separate mixing bowl, combine the butter, peanut butter and both sugars. Beat on medium speed for about 5 minutes, until it is creamy and smooth. Add the egg and vanilla and beat to combine. Scrape down the sides of the bowl if you need to. Turn the mixer down to low speed and then slowly add the dry ingredients. Beat until just combined. Use a large wooden spoon to gently stir in the Nutella. Cover the bowl and refrigerate for at least 3 hours.

Preheat the oven to 350F and line baking sheets with parchment paper. Measure out a tablespoon of dough for each cookie. Use a fork to make a criss-cross pattern on each and bake for 8-9 minutes. Allow the cookies to cool on the sheets for about 2 minutes before transferring them to a cooling rack.

These sound like the perfect late night munchy, or a great way to satisfy my sweet tooth!

XOXO, Chels

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