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Ok so my favourite time of the year has come!!
YAY~~ Welcome FALL!! I love to bake with apples and pumpkins so I am always on the prowl for some great recipes!! I have come across a few that I am interested in trying!
(picture to follow once I make it)
Like this Pumpkin Pie Milkshake Recipe that came from Sara @ Best Bites
Mmmmmmmmmm!!!
Pumpkin Pie Milkshake
Recipe by Our Best Bites
1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers
Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.
A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.
Sprinkle with crushed graham cracker crumbs before serving.
(picture to follow once I make it)
Like this Pumpkin Pie Milkshake Recipe that came from Sara @ Best Bites
Mmmmmmmmmm!!!
Pumpkin Pie Milkshake
Recipe by Our Best Bites
1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers
Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.
A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.
Sprinkle with crushed graham cracker crumbs before serving.
