Tag Archives: beverages

Toasted Marshmallow Milkshake

When I was coming back from a trip to Chicago a few weeks ago, I picked up Food Network Magazine in the airport and was very excited to find a little booklet tucked inside of 50 different kinds of milkshakes. Umm…whaaaaaa? Yes, please and thank you! So I settled in my airplane seat and read every single word of every single milkshake trying to decide which one I wanted to try first. Milkshakes seem so decadent that they only time I might allow myself the guilty pleasure is once in year in March when McDonald’s offers the Shamrock Shake. With ice cream being on sale now in grocery stores, a milkshake seemed like a perfect dessert to make when it’s oh-so hot outside. This Toasted Marshmallow Milkshake did not disappoint!

Marshmallows are toasted until golden brown (or jet black if you prefer) in the broiler and blended with vanilla ice cream and milk. Using light ice cream or frozen yogurt and reduced-fat or non-fat milk will help keep calories at bay so you won’t have to feel so guilty while you slurp this creamy dessert. I can’t really explain to you just how good this milkshake is. I just can’t. There are no words. All I can say is…try it. I can’t think of a better way to cool off from the summer heat than an ice cold milkshake like this one.

Toasted Marshmallow Milkshake (makes 1 large or 2 small milkshakes)

(From Food Network Magazine)

8 marshmallows

1 pint vanilla ice cream

1/4 cup milk

1 teaspoon vanilla extract

pinch of salt

Broil marshmallows on foil, turning, until browned. Blend 1 pint vanilla ice cream, milk, vanilla, pinch of salt and 6 toasted marshmallows. Top with remaining marshmallows.

The ingredients:

Broil 8 marshmallows until desired brownness on one side and carefully flip over to brown the other side. (I broiled mine 1 1/2 minutes on the first side and 45-50 seconds on the opposite side.)

Blend vanilla ice cream, milk, vanilla extract and 6 toasted marshmallows in a blender until smooth.

Top with remaining 2 toasted marshmallows.

Additions: None

Omissions: None

Substitutions:

  • Light ice cream
  • Non-fat milk

Overall Rating: Love It

Source: Food Network Magazine

Peach Lemonade

Yes, I know it is soooooooo super-easy to keep a container of Crystal Light or Country Time in your cabinet, put a scoop in a pitcher with some water and pour yourself a glass of lemonade in a few short minutes.  But let’s be honest, lemonade mix doesn’t hold a candle to an ice-cold lemonade made from freshly squeezed lemons, does it?  This homemade lemonade, Peach Lemonade, might take a little longer than lemonade from a mix but it’s so much better.  And on a nice spring day, fresh peaches and freshly squeezed lemonade are a perfect little marriage.

Peaches are simmered in water with sugar, blended, and strained, leaving a perfectly sweet, peachy syrup.  Fresh lemon juice is added and voilà!  Peach Lemonade!  The peach flavor is subtle in this thirst-quenching drink which would be perfect on a warm summer day or spiked with a little vodka or rum.  Afterall, when life gives you peaches and lemons, make peach lemonade.  Sorry, I couldn’t help myself.

The ingredients:

Bring water, sugar, and chopped peaches to a boil in a medium saucepan over medium-high heat.  Reduce heat and simmer 3 minutes.

Place peach mixture in a blender and let stand for 20 minutes, allowing mixture to cool slightly.  Remove center piece of blender lid and place a clean towel over the opening.  Blend until smooth and pour into a large bowl.  Refrigerate for at least 3 hours. 

Press peach mixture through a sieve over a bowl, reserving liquid; discard solids.    

Stir in lemon juice.

Serve over ice and garnish with a peach wedge.

Additons:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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