DIY Monday: Homemade Chocolate Frosty
Question: Have you ever had a frosty from Wendy’s?
If you answered yes then you know that on a HOT summer day there is nothing better than this chocolaty treat. It’s Rich, Creamy and Oh So Dreamy! So when I ran across this copy cat recipe I was like, SCORE! So go ahead, INDULGE a little! It’s inexpensive, delicious, and you will score “The Coolest Mom EVER!” points! Besides you deserve it.
P.S. Don’t let the summer pass you by without giving this recipe a try.
- 2 cups whole milk
- 1/2 cup (4 ounces) chocolate syrup
- 1 (7 ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. In a separate mixing bowl, beat the heavy cream and vanilla until soft peaks just begin to form. Refrigerate until ready to use.
- Turn on ice cream maker. Pour the chocolate milk mixture into the already running bowl of the ice cream maker and freeze according to manufacturers instructions (about 15 – 20 minutes). Once the ice cream is thick, turn the maker off, remove the paddle, and fold in the chilled whipped cream until it is completely incorporated.
- Serve immediately, or transfer to a covered, freezer-safe container and freeze. (If freezing, let ice cream soften a few minutes before serving; you want it to be the consistency of a milkshake.)
- 2 cups Bisquick
- 1 cup lemon-lime soda
- 1/2 cup sour cream
- 1/4 cup butter, melted
- Preheat oven to 425 degrees F.
- Melt butter and put and place in a baking pan. Set Aside.
- In a medium bowl cut the sour cream into the Bisquick. Then add the 7-up. Mix until well incorporated. *Note – Dough will be very tender. Makes for very yummy biscuits
- Put down a piece of parchment paper and sprinkle some additional baking mix on your working surface. Flour your hands and shape the dough into a 9 inch square; 1 inch thick.
- Cut dough with a knife or pizza cutter into 9 squares. *Note – Flour your cutting utensil after each cut.
- Place the biscuits into the baking pan on top of the melted butter.
- Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.
Okay all week I have been telling my husband I want Popsicles. But that’s no surprise I Love Them. Popsicles, Popsicles, Popsicles. Oooo, I just thought about the bomb pops from the ice cream truck. Mmmmm 🙂 I WANT A POPSICLE! OK focus Tameca. Now back to the post, this is a cool refreshing kiwi fruit pop. A perfect snack on a Hot Summer Day!
Recipe & Photo is courtesy of Divas Can Cook
- 4 ripe kiwi
- 1½ cups pineapple juice, naturally sweetened
- ½ teaspoon sugar *optional* (you could also use honey, agave or more pineapple juice to make it sweeter naturally)
- Carefully slice the kiwi in half and spoon out the flesh.
- Place the kiwi into a food processor.
- Pour in pineapple juice.
- Blend on low speed for a few seconds. Be careful not to over blend to avoid the seeds breaking or it will produce a bitter taste.
- Give it a taste. You may add a little sugar, honey or agave to sweeten.
- Pour the mixture into the popsicle mold.
- Insert popsicle sticks. Freeze for 6 hours or until completely frozen.
- Run the popsicle mold under warm water to remove the frozen popsicles.
I remember when I first introduced myself to Nutella. I was like, “Where have you been all my life?” And now I have discovered they have a nutella popsicle recipe. Oh My Goodness! I just died and went to Heaven.
Recipe & Photo is courtesy of Divas Can Cook
- ½ cup Nutella
- ½ cup sweetened condensed milk
- 1 cup soy milk
- ½ cup coconut milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Place all ingredients into a bowl.
- Mix until creamy.
- Pour into popsicles molds.
- Freeze overnight.
- Run molds under warm water to loosen the popsicles.
Strawberry Cheesecake Popsicles
OMG! Who loves cheesecake? I DO! And I found another recipe that would fit the bill for these EXTREMELY HOT summer days ahead. And here in the great state of Florida the summer never ends. LOL. So try this recipe on for size. I think that you might like it. I sure do. Hello Summer 🙂
Recipe & Photo courtesy of Divas Can Cook
- 1¾ cups strawberries, diced
- 1 Tablespoon water
- 1-3 Tablespoons sugar (depending on how sweet the strawberries already are)
- 4-6 oz cream cheese, softened
- ¾ cup sweetened condensed milk
- ¼ cup milk (I used almond milk)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- In a saucepan, over medium heat add water, strawberries, sugar.
- Cook until strawberries are soft enough to completely mash with a potato masher or fork.
- Taste and add more sugar if needed. It should be sweet yet still have a little natural tartness.
- Removed mashed strawberries from heat and let cool.
- Place strawberry mixture in a blender and blend until completely pureed.
- Refrigerate until cold.
- In a large bowl cream together cream cheese, sweetened condensed milk, milk, lemon juice and vanilla extract (if using).
- Layer the mixture into popsicle molds. Starting with a little bit of the strawberry mixture or any way you desire.
- Use a wooden skewer to swirl the mixture if desired.
- Freeze overnight.
- Run popsicle mold under warm water to release the frozen popsicles.
*Chef’s Tip: This is a great recipe to BYOC (Be Your Own Chef). Try & experiment with different fruits like blueberry, cherry or better yet chocolate. The options are endless!
Raspberry Lemonade Yogurt Pops
Me love myself some popsicles. And with the warm weather upon us I am all in! So today I have a new recipe that I came across that I sooo had to share. RASPBERY LEMONADE YOGURT POPS, WHAT! Hope your taste buds are ready. Cause they are in for a cool, refreshing treat.
Recipe & Photo is courtesy of The Slow Roasted Italian
- ¼ cup granulated sugar
- 1 tablespoons lemon zest (zest of one lemon)
- ½ cup fresh lemon juice (about 2 lemons juiced)
- 1 ½ cups plain yogurt
- 6 ounces fresh raspberries, cleaned (large ones cut in half)
- Evenly distribute raspberries between ice pop molds. Set aside.
- In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
- Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
- Eat & Enjoy!!!
Fudge Brownie Pie
So you may ask, What is this recipe that I see on the screen? It’s Something Rich! Something Chocolatey! Something Oh So Divine! Yes! It is none other than “The Fudge Brownie Pie.” This is definitely a must if you love Chocolate like we do. So go ahead and get that tall, ice cold glass of milk ready. Cause this recipe is about to put you in a straight sugar shock.
Recipe & Photo Courtesy of The English Kitchen
- 3/4 cup flour
- 1 cup caster/bakers sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 4 ounces butter, melted
- 2 large eggs, beaten
- 2 tsp vanilla
- 1/2 cup chopped toasted pecans
- 2 handfuls of mini marshmallows
for the frosting:
- 1/4 butter, melted
- 1/4 cup cocoa powder, sifted
- 1/4 cup evaporated milk
- 1 cup icing sugar, sifted
- Preheat the oven to 350*F. Butter a 9 inch flan pan with a removable bottom. Set aside.
- Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl.
- In a separate bowl beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
- To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows.
- Let cool completely. Cut into wedges to serve.
Overnight French Toast Bake
Weekends in the Porter House are our days of indulgence. Our weekday mornings are soooo filled to the max with 5K’s, weight lifting, crunches, leg lifts, squats, push ups, laps in the pool, dance class, protein bars and green smoothies. Shew! Just saying all that made me tired. LOL. There is absolutely no time for a sit down breakfast. So every time the weekend rolls around we always pick a treat to reward ourselves. It must be quick & easy to make but most importantly it must be GOOD! After all who wants to be slaving in the kitchen all day. Not Me! So on the menu today is a dish you make ahead the night before and just bake in the morning. French Toast to the MAX. It’s like having the best of both worlds. Easy, No Sweat but Down Right Delish! Ummm, What day it is?
Recipe & Photo is courtesy of Our Best Bites
- 8 eggs
- 2 cups half and half (one pint)
- 1 cup milk (whatever kind you have on hand)
- 6 tablespoons brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt (a little less if using table salt)
- 1 tablespoon vanilla extract
- 1 lb loaf of french bread
- softened butter for greasing baking dish (2-3 tablespoons)
- 4 tablespoons packed brown sugar
- 4 tablespoons white sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cold butter
- melted butter
- maple syrup
- powdered sugar
- whipped cream
- Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
- Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
- To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
- When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!
- Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
Simple Cream Cheese Danish
When I was a little girl we would periodically make these trips down home. Down home to Marion, AL to visit my Great-Grandma Annie Lou and Great-Grandpa Bose. Even though these trips were only a 2 1/2 hour drive one way; we would always stop in Historic Selma, AL for breakfast. And without fell I would always order a Ham & Cheese Omelet w/ Hash Browns, Cheese Danish and Orange Juice. It was something so simple but sooooo good. So when I came across this recipe I was like, “WOW! All this time I could have been making this delicacy at home.” It’s so easy peasy you wont even break a sweat. And that’s a Good Thing!
Recipe and Photo is courtesy of Food Lush
- 2 cans of crescent rolls
- 1 8oz package of cream cheese, softened
- 1/2 cup white sugar
- 1 tsp lemon juice
- 3/4 tsp vanilla
- 1 tsp sour cream
- Optional: pie filling or fruit preserves of your choice
- 1 cup confectioner’s sugar
- 1 tbsp milk
- 1 tbsp softened butter
- Preheat the oven to 350 degrees F.
- Open the crescent rolls carefully to avoid unrolling or tearing the dough. You’ll need to leave it in it’s cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you’re slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
- In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 – 20 minutes.
- While the danishes are baking, make the icing to drizzle over the tops. Mix together the confectioner’s sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
- Take the danishes out of the oven and allow them to cool for 10-15 minutes before icing.
Lemonade Icebox Pie
This recipe is easy as pie. No Really! It’s just that simple. 6 ingredients & no fuss. Now hard can that be? So get yo’ appetite ready. It’s time to tickle those taste buds. Cause the warm weather is here to stay! #HelloLover
Recipe & Photo Courtesy of Taste Of Home
- 1 package (8 ounces) Philadelphia® Cream Cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup thawed lemonade concentrate
- 1 carton (8 ounces) frozen whipped topping, thawed
- Yellow food coloring, optional
- 1 graham cracker crust (9 inches)
- lemon slices, for garnish
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate.
- Fold in whipped topping and food coloring if desired.
- Pour into crust. Cover and refrigerate until set.