Cookie & Cream & Mint Milkshake from Awesome on 20

Cookies and Cream and Mint Milkshake

Cookie & Cream & Mint Milkshake from Awesome on 20

Two of the things we love most in this house are animals and ice cream. They’re connected. Just give me a second.

My almost teenage daughter is with us for the month, and I’ve sort of let her take over the blog a bit, at least when it comes to picking recipes. Loco moco? Yeah, that was her idea. And today she wanted cookies and cream milkshakes with mint chocolate chip ice cream. She’s my baby. She can have whatever she wants. Sort of.

Here’s the catch. We’ve been trying to reduce our use of palm oil in this house. Like with most things, I’m not puritanical about it. I try to take a balanced approach, and I do my best to avoid it. 

See, palm oil is grown and harvested in delicate ecosystems in the tropics, like Indonesia and Malaysia. The fields that are cleared to grow palm oil are home to many endangered species including orangutans and Sumatran tigers. Palm oil production threatens their habitats and makes them vulnerable to poachers. Every time we buy products with palm oil, we are contributing to that destruction. 

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Okay, that was kind of a bummer, but there’s a touch more bad news. Most commercial cookies found in your grocery store aisles, including Oreos, which I love, are made with palm oil. So, we set out on a mission to find palm oil-free cookies. This took us to whole foods, where after reading a few labels we were successful in finding cookies at a reasonable price, about four dollars. What a relief!

We tossed about five cookies in the food processor with some milk, crushed them to smithereens, and then let them hang out for a couple of minutes to soften up. Then we threw some minty green ice cream into the mix, gave it a buzz, topped it with fresh, sweetened whipped cream, and of course, sprinkles. Almost teenage girls don’t eat anything without sprinkles.

Cookie & Cream & Mint Milkshake from Awesome on 20

We struggle to make ends meet in this house, which means that organic sustainable food can sometimes seem out of reach. But a bit of extra effort can sometimes lead to pleasant surprises. I love it when ethics come in the form of cookies.  Cookies which turn into milkshakes that taste awesome and save cute animals are the awesomest!

Cookies and Cream and Mint Milkshake
Serves 1
A milkshake loaded with cookies, chocolate chips, and a cool mint punch
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 6 chocolate sandwich cookies
  2. 1/4 cup milk
  3. 2 cups mint chocolate chip ice cream (Trust your eyes and make it as thick as you like)
  4. Whipped cream
  5. Sprinkles
Instructions
  1. Put five cookies into your food processor or blender with the milk and pulse until the cookies are smashed up.
  2. Leave the cookie mixture to soak up the milk for a few minutes. This might be a good time to whip your own cream by hand, if you're into that sort of thing.
  3. Add the ice cream and blend until smooth.
  4. Pour the milkshake into a tall glass and top with whipped cream, sprinkles, and a cookie.
  5. Put a straw in that baby and try not to implode your face. Or just eat it with a spoon. That's what I'd do.
Notes
  1. This would also be totally awesome with a shot of creme de menthe liqueur and maybe some Bailey's or Kahlua. Whatever you have on hand. Obviously, not for almost teenagers.
Adapted from Food Network
Adapted from Food Network
http://awesomeon20.com/
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Loco Moco from Awesome on 20
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Double Chocolate Muffins from Awesome on 20
Spice Cupcakes with Maple Buttercream #Canadaday

Spice Cupcakes with Maple Frosting

Spice Cupcakes with Maple Buttercream #Canadaday

Happy Canada Day! 

Even though I’m not Canadian, I’ve had a lot of friends from Canada in my short life, especially while living abroad in Taiwan. In fact, one of the most awesome events we attended while living there was a Canada Day celebration. This is back in the days of the guerrilla back sale. I used to bake things in my tiny kitchen and then sneak them into special events and sell them to foreigners desperate for Western-style desserts. It worked like a charm.

These spice cupcakes were one of the things I made for that event, and they were a huge hit, though not as popular as Mini Oreo Cheesecakes. I suppose I should post those soon. People are still talking about them two years later.

Spice Cupcakes with Maple Buttercream #Canadaday

When I saw Canada Day on my calendar, I thought it was the perfect excuse to make, share, and eat these cupcakes again. I assume it’s always at least jacket weather in most of the country, so a warmly spiced, light and fluffy cupcake sounded just perfect. The ginger warms the back of your throat, and the aroma makes you swoon. And then there’s the frosting. Holy monkey, the frosting! It’s your standard buttercream until you put pure maple syrup in it, then it’s heaven. Is there anything maple Syrup can’t improve? It’s adapted from the delightful Bakingdom! I’m a ridiculously huge fan of hers.

Spice Cupcakes with Maple Buttercream #CanadadaySpice Cupcakes with Maple Buttercream #Canadaday

Did you know that Canada is the garter snake capital of the world and that they have their own UFO landing pad? Yeah, me neither. Hug a Canadian and eat a cupcake, eh! Happy Canada Day!!! 

Spice Cupcakes
Yields 12
A light fluffy cupcake with warm wonderful spices
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 cups cake flour
  2. 3/4 cup white sugar
  3. 3/4 cup brown sugar
  4. 3/4 teaspoon baking soda
  5. 1-1/2 teaspoons ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground clove
  8. 2 tablespoons ground ginger
  9. 3/4 teaspoon salt
  10. 4 ounces (1 stick) butter, room temperature
  11. 3/4 cup buttermilk
  12. 2 eggs
  13. Maple buttercream (recipe below)
Instructions
  1. Preheat oven to 350 and add 12 papers to your cupcake pan.
  2. Add all dry ingredients, everything from flour to salt, into your mixing bowl and mix on low speed to incorporate all ingredients.
  3. Add butter and buttermilk and mix on medium until thick and incorporated.
  4. Add eggs one at a time and mix until incorporated.
  5. Scoop batter into cupcake pans, filling two third full. This batter will rise quite a bit.
  6. Bake for 25 minutes or until a tooth pick comes out clean.
  7. Allow to cool in the pan for a few minutes and then transfer to a wire rack to cool completely before frosting.
  8. Pile on the maple buttercream, and try out your best Canadian accent, eh.
Adapted from The Hungry Mouse
Adapted from The Hungry Mouse
http://awesomeon20.com/
Maple Buttercream Frosting
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 4 ounces (1 stick) butter, room temperature
  2. 250 grams (2-1/2 cups) powdered sugar
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon salt
  5. 1/6 cup pure maple syrup
Instructions
  1. Beat butter and powdered sugar together until smooth.
  2. Add remaining ingredients and beat until light and fluffy.
  3. Dollop onto the nearest cupcake and dance with joy.
Adapted from Bakingdom
Adapted from Bakingdom
http://awesomeon20.com/

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Dill Potato Salad by Awesome on 20
lilikoi curd

Passion Fruit Curd

Passion Fruit Curd Recipe

I have a love hate relationship with our lilikoi (passion fruit) vines. They’re lovely and have the most amazing flowers, followed by fat fruits full of sweet, tart, delicious goodness. They provide shade for part of the backyard, perfect for visiting with chickens. What’s not to love?

lilikoi flower

The lilikoi vine has pretty much taken over my clothes lines. We’re poor and don’t have a dryer, which means that I have no choice but to hang my clothes out to dry. Don’t try to tell me how romantic it is. Only people with dryers think that. It’s bad enough having to stand out in the hot sun (when it’s not trying to rain on my laundry) to hang up clothes. The last thing I want to do is battle with an ever encroaching vine winding it’s way around the clothes line and growing into my clothes pins. Enough already.

lilikoi vine

The vine growing through the clotheslines has also formed a mini-canopy in our backyard, forcing the other plants to grow freakishly tall to find the sunlight. I might have the world’s tallest pink hibiscus. Nothing happens for the first five feet, and then there are three blossoms peeking out above the vines. It’s like my own private jungle in the middle of the city.

hibiscus

But then when I really start to hate that stupid vine, it allows me to make something delicious, like this passion fruit curd. I used it in my Passion Fruit Victoria Sponge Cake, and it was tasty. I think passion fruit pulp looks a bit like frog spawn with the seeds in, but it tastes so tart and lovely that I’ll forgive it.

lilikoi pulp and eggs

You could use this passion fruit curd as much more than a cake filling. I think it would be a lovely topping for pavlova or pound cake, or even frozen yogurt. I haven’t tried it, but it might also be awesome stirred into some oatmeal in the morning. It takes a bit of time to accomplish, but stirring is a good time to meditate on life and how, in the end, nature is way better than laundry.

  lilikoi curd

Lilikoi (Passion Fruit) Curd
Yields 12
Sweet and tart tropical topping
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 cup lilikoi (passion fruit) pulp and seeds, 8-10 lilikoi
  2. 2 whole eggs
  3. 3 egg yolks
  4. 150 grams (2/3 cup) sugar
  5. 100 grams (1/2 cup) butter, cubed
Instructions
  1. Cut open your lilikoi and scoop out the guts with a spoon until you get a cup worth.
  2. Add pulp, eggs, egg yolks, and sugar to a large, heat-proof mixing bowl. Whisk to combine.
  3. Add the butter and place the bowl over a pan of simmering water. You only need about an inch of water. Don't let the water touch the bottom of the bowl.
  4. Stir continuously as the butter melts. It will look odd for a while, but eventually it will smooth out and thicken up. It took about 20 minutes on my stove.
  5. Remove from heat and transfer to a clean jar for storage. It will keep for at least two weeks, giving you plenty of time to experiment.
Adapted from Simply Delicius
Adapted from Simply Delicius
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
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