blog contributor
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blog contributor
Recipes
Peppermint Marshmallows with Nutella Hot Chocolate
Okay. Can you guys even handle this right now? Uhhh... Abbey is a genius and so good at what she does. I love her for sharing her secrets and yummiest recipes on the blog for you, for me, for your mom and friends. That's one thing most people can relate over- food. And what's better? Holiday food with peppermint and nutella involved. You ready for this treat?
blog contributor
Recipes
Pumpkin Chocolate Chip Harvest Bread | With The Butter Half
SWEET GOODNESS. Mouth effin' watering... amazingness! Abbey is back sharing something your Fall festivities and pumpkin spice cravings can't even handle. Pumpkin Chocolate Chip Harvest Bread. Too good. When we connected on this one I told her gimme something all you blog readers would go nuts over and boy!... she delivered! Shall we?
I N G R E D I E N T S
1 cup sugar
1/2 cup butter (1 stick)
2 eggs
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup canned pumpkin
1 cup chocolate chips
D I R E C T I O N S
1. Preheat oven to 350°F. Mix together sugar, butter and eggs in a stand mixer on medium speed until it is light and fluffy. Combine the flour, baking soda, and spices together in a sifter, and sift half of it into the sugar mixture. Add in the pumpkin, mix well, and then sift in the remaining flour. Add the chocolate chips last.
2. Bake on 350° in greased 4 cup mini loaf pans for 24 minutes. (I feel like that is a random number, but it is the magic baking time! Any less, it is runny and not done. Any more, and it starts to dry.) Serve immediately while warm and gooey, and enjoy!
C O N N E C T W I T H A B B E Y
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Recipes
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No Churn Strawberry Ice Cream | With The Butter Half
Hellllllo yumminess. Do you guys remember back here when Abbey first debuted on the blog? Well she's back for her second installment of sharing a sweet recipe with you from her blog, The Butter Half! I just love Abbey and all she offers out of life being a mama and wife but this girl really does it all with her cooking and baking too.
We thought since summer is soon coming to a close, it would be fun to share a quick and easy no churn ice cream you can plan to make for Labor Day or your next BBQ with friends or family.
Let's get to it!
T H E B E S T N O C H U R N S T R A W B E R R Y I C E C R E A M
prep time: 25 minutes
freeze time: 8 hours (overnight)
yield: 1 quart
I N G R E D I E N T S
2 cups strawberries, halved
2 teaspoons vanilla extract
14 oz can of sweetened condensed milk
2 cups heavy whipping cream
I N S T R U C T I O N S
1. In a blender or food processor, puree strawberries. Strain the puree through a fine mesh sieve if you don’t want the seeds (I don’t strain mine).
2. Mix the condensed milk and vanilla extract in a large bowl. Add in strawberry puree and mix well. Using a stand or electric mixer, beat the heavy cream on medium speed until it is thick and peaks form. Add in the whipped cream to the berry mixture and whisk together thoroughly.
3. Line a 9×5 loaf pan or glass dish with parchment paper and evenly pour the ice cream mixture into the container. Cover and set in the freezer overnight or at least 8 hours. Serve in some sugar cones or in a bowl with a huge dollop of whipped cream.
E N J O Y !
first seen on The Butter Half
you can connect with Abbey socially!
blog contributor
Recipes
Dragon Fruit Smoothie Bowl | With The Butter Half
Do I have a treat for you today! That's intended to be punny since it really is quite a treat in the food department! My sweet friend, Abbey recently started a new blog, The Butter Half sharing some amazing and mouth watering recipes so we've decided it would be a wonderful idea to have her contribute over here every once in a while to share something yummy with you! I give you, Abbey--
DRAGON FRUIT SMOOTHIE BOWL
[ first seen on The Butter Half ]
INGREDIENTS:
For the smoothie:
1 dragon fruit (pitaya)
1/2 cup pineapple
1/2 cup blueberries
2 bananas
1 tablespoon lemon water
For the toppings:
1/2 kiwi, peeled and sliced
1/2 banana, peeled and sliced
1/2 mango, peeled and sliced
1/4 dragon fruit, peeled and sliced
1/4 cup blueberries
1/4 cup granola (link to my homemade granola, here.)
1 tablespoon shredded coconut
DIRECTIONS:
1. Cut the dragon fruit in half and scoop out of skin. Place in a blender or food processor with the pineapple, blueberries, bananas and water. Mix well until pureed and smooth. Place in the freezer to chill for 10-15 minutes.
2. While the smoothie puree is chilling, cut up and measure out all the toppings.
3. Pour the dragon fruit smoothie into a bowl. Gently add on the toppings and enjoy!
I hope you love the idea of Abbey coming over to share some delectable recipes with you. Make sure to follow her on social media to see all her delicious meals and treats and her awesome food photography... I mean, that girl has talent!
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