Mexico!

 

My Dad, Mom, sister and I are going to Mexico!!! I am SOOOO excited to go! I cant wait!!! This will probably be my last visit! :( Im SOOO excited, but I am nervous too! I dont know if I am even going to swim but I might!
<3 Iced Tea

Mint Oreo MilkShake!! YUMM!

This combines mint flavor and a touch of malt to make a very tasty milkshake. Using mint Oreos is a great variation on the traditional Oreo milkshake recipes.

Ingredients:

• vanilla Ice Cream
• Malt Powder
• Mint Oreos
• Milk
• Green Sprinkles (for garnish)
• Whipped Cream (for garnish)

Directions:

• Fill your blender with vanilla ice cream. Make sure you do NOT pack it down.
• Add a tablespoon or 2 of malt powder, and 9-10 mint Oreos. Add milk until it fills the cracks and crevices about 3/4 of the way to the top of the blender. If you like thick shakes you can add more milk as you start to blend.
• Blend until smooth, adjusting the milk or ice cream as needed until the shake is the consistency you like
• Pour into glasses and top with whipped cream and sprinkles.

I got this recipe off of a cute little website!!!!
<3 Iced Tea

Spring is on it's way and I cant wait! Little green buds are sprouting up everywhere! I started a little green house and I am so excited to see them all grow. I pretty much only planted flowers. I am going to plant them all around the yard and watch them flourish.

Sparkles!!

I love love love sparkles!!!

Summer On its way...

Summer is on it's way! And I can't wait! I hope that this summer will be a little bit like last summer. Full of things to do but still relaxing and fun! I hope that have time to make some popcicles and some cool sorbets!
<3 Iced Tea

Black Bean Brownies

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

I found this recipe on 101 cookbooks which is like a journal thing.... its pretty neat!

 

I got this recipe off of TasteOfHome website and these brownies just look AMAZING to me! It probably doesnt help that I am a caramel addict! I havent actually made them YET (emphasize yet) but I will make them someday! And then I will post and tell you how they turned out!

 

Prep: 20 min. Bake: 35 min. + cooling

Yield: 24 Servings

Ingredients.... 20 35 55               \\Ingredients

-2 cups sugar

• 3/4 cup baking cocoa
• 1 cup canola oil
• 4 eggs
• 1/4 cup 2% milk
• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped walnuts, divided
• 14 ounces caramels
• 1 can (14 ounces) sweetened condensed milk

Directions

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
• Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
• Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
• Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
• Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 376 calories, 18 g fat (5 g saturated fat), 43 mg cholesterol, 189 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g protein.

YEAH!!

I have FIMALLY figured out how to change everything on my blog!!! (I know I am a bit challenged!) Seeing as it was all right infront of my eyed the entire time! I have not been on this blog for SOOO long! and in that immense amount of time I have joined Pinterest. There are so many good recipes and craft ideas on there and its so addicting! I probably spend too much time pinning brownie recipes.... but who ever knew that there was SOO many!?! My life has changed SO much from the last couple of posts and its wierd to think that when I was writing those I didnt know what would be  going on in my life now... wierd to think about!
-Iced Tea