There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

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Make It A Dairy Free Avocado Banana Shake!

Do avocados and bananas go together?

The combination of an avocado and banana makes an awesome dairy free shake. Other ingredients include coconut milk, sugar, vanilla extract and ice cubes.

Actually, avocados and bananas compliment each other. While the avocado adds a creamy texture the banana adds a hint of that tropical flavor.

When combining an avocado and banana with coconut milk, sugar, vanilla extract and ice cubes you’ll get an awesome dairy free avocado banana shake! Yes, dairy-free!

Who would’ve thought putting avocados and bananas together would make such a tasty sweet treat! Well, let me tell you, it does!

Jump to Recipe

Avocados As A Main Ingredient

I have found that avocado’s can be very versatile. In the past I have only used avocados in salads and for making guacamole.

But now, you can find me experimenting with avocados and making sweet dessert type recipes.

If you like avocados you may want to try my other sweet recipes like Avocado Semifreddo or my Creamy Avocado Milkshake. You can find these recipes below. Just look for Related Posts

Dairy Free Avocado Banana Shake

Ingredients:

• Ripe avocado with skin and seed removed
• Yellow banana with skin removed
• 1 can Coconut milk chilled (13.5 ounce can)
  • 1/2 cup coconut cream
  • 1/4 cup coconut milk
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup ice cubes
• Optional: dairy-free whipped cream, 100% Natural Chocolate Sprinkles, and chocolate mint leaf for garnish

Directions:

TIP: For this recipe it is important to place the can of coconut milk in the refrigerator for at least 6 hours. The purpose for doing this is to separate the liquid from the cream.

Remove the can of coconut milk from the refrigerator. Open lid and gently scrape out the thick coconut cream (this will be the solid part of the milk) and set aside.

In a blender or Vita Mix add coconut cream, coconut milk, sugar and banana and blend until smooth.

Add avocado, vanilla extract, and ice cubes to blender and continue blending on medium to high speed until smooth.

Pour mixture into your favorite glass or a not-so-fancy but practical flute jar or Ball Contoured Jar with sipping straw.

Top with whipped cream and chocolate sprinkles if desired.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR DAIRY-FREE CREAMY AVOCADO BANANA SHAKE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

PRODUCTS USED OR RECOMMENDED

There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See disclosure policy for more information!

Bet you’ll be surprised with this sweet and creamy avocado milkshake recipe!

This avocado milkshake recipe can be made using milk or alternative milk products. Either way you’ll probably never know the main ingredient is an avocado. Wink wink.

Avocados make some tasty sweet desserts!

Surprisingly enough, avocados make an excellent dessert with one of those being this sweet and creamy avocado milkshake!

Not only will you find regular avocado recipes like my Guacamole Dip; 5 Star Recipe on my blog but I also have a recipe for a Semifreddo Avocado Italian ice cream which is a nice cool treat too. The link to both of these recipes can be located below. Just look for their recipe picture.

Although this recipe is made using milk products I also share a list of ingredients and tips on how this recipe can be made using alternative milk products. Perfect for those that are lactose intolerant or prefer to cook without using dairy products.

Know What?

Some people may snub their nose at the thought of an avocado milkshake. One person for sure is my husband. But you know what?

You will never be able to tell this milkshake is made with avocados. Or should I say, I would be surprised if you can tell the main ingredient in this shake is an avocado.

I had my husband taste it and he said he couldn’t even tell. Yeah me!

Avocado Milkshake Recipe

Ingredients:

• 1 large ripe avocado skin and seed removed
• 1/4 cup whole milk or coconut milk
• 1/2 cup heavy whipping cream or coconut cream
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup ice cubes
• Optional: whipped cream, 100% Natural Chocolate Sprinkles, and mint leaf for garnish

Tip: If using coconut cream/milk buy a can of coconut cream. Place the can unopened in the refrigerator for 8 hours. Then remove the lid and pour the coconut milk in a separate bowl and the white formed product is the coconut cream. There you have it, two products in one.

Directions:

In a blender or Vita Mix add avocado, heavy whipping cream or coconut cream, milk or coconut milk, sugar, pure vanilla extract, ice cubes and blend on low gradually turning up the speed to high until mixture is smooth and creamy.

Pour mixture into your favorite parfait glass or a not-so-fancy but practical flute jar or Ball Contoured Jar with sipping straw.

Top with whipped cream and chocolate sprinkles if desired.

Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SWEET AND CREAMY AVOCADO MILKSHAKE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

PRODUCTS WE LOVE OR RECOMMEND

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

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Blackberries Make Delicious Turnovers

Blackberry turnovers are the perfect sized hand pie dessert. This easy recipe uses puff pastry sheets and makes 8 hand pies. Includes icing recipe too.

I have had this blackberry bush for four years now and just this July of 2020 is the first significant harvest.

I was able to pick a little over 2 cups of ripe berries. Let me tell you it was hard not to eat them all in one setting.

I really had no idea what I could make with such a small batch of berries until it dawned on me. I could make blackberry turnovers or hand pies! Perfect! And those 2 cups made 8 turnovers!

Blackberry Bush

Blackberries first present themselves as a tiny green cluster. They will then turn into a light pink hard berry.

As the berry ripens on the bush they will become soft and turn deep purple. This is when the berries are ready to pick.

When blackberries are ripe they can be very soft and easily damaged.

Be very careful while picking blackberries to avoid damaging the fruit. Most times just with the slightest tug the berry will fall off the vine.

Recipe For Blackberry Turnovers

Ingredients:

• 1 box Pepperidge Farm Puff Pastry Sheets
• 2 cups fresh picked blackberries or frozen
• 2/3 cups granulated sugar
• 2 Tablespoons lemon juice
• 6 Tablespoons water (divided in half)
• 1 Tablespoon all-purpose flour or cornstarch
• 1/2 cup flour (for dusting)
• 1 1/2 cups powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon pure vanilla extract

Directions:

Thaw Pastry Sheets

Remove both puff pastry sheets from the box and allow to thaw at room temperature for approximately 30 minutes.

Preheat oven to 375 degrees Fahrenheit.

Prepare Filling

For this recipe I used 2 cups of fresh picked blackberries and made 8 turnovers.

In a saucier pan add 2 cups of blackberries, granulated sugar, 3 Tablespoons water and lemon juice. Bring to a boil and cook about 3 minutes. Stir constantly and gently smash berries with a fork.

In a small bowl combine flour or cornstarch with 3 Tablespoons of water. Stir until smooth. Add this mixture to the berries. Continue cooking and stirring until berry mixture thickens (about 3 minutes).

Note: the blackberries will lose their deep black color and turn reddish purple.

Remove from heat and allow mixture to cool. As the berry mixture cools it will continue to thicken up even more.

Roll Out Pastry Sheets

Unfold pastry sheet on a lightly floured surface. Working with one sheet at a time.

The pastry sheet will have two fold lines. Gently smooth out folds by using your index finger and rubbing it over the fold in a circular motion until smooth.

Then add a splash of flour to the top of the pastry and begin rolling out with light pressure.

Cutting Pastry Sheets

Using a sharp knife, gently make two cuts into the pastry sheet to make four squares.

Fill Pastry Sheets

Place one to two kitchen tablespoons of blackberry filling in center of pastry sheet. Be careful not to over fill as the filling may escape during baking.

Take one corner of the pastry sheet and fold it over the filling to make a triangle.

Dab some water at the two bottom inside edges and use a fork to press and seal the edges of each turnover.

Place turnovers on a baking sheet lined with parchment paper. I like to use the parchment paper because sometimes the filling will seep out and it just makes for easy cleanup.

Bake

Bake turnovers for 20 minutes or until slightly or lightly browned and the pastry has that puffed look.

Icing

Although this blackberry turnover recipe looks and tastes better with icing, it is optional.

In a small bowl add powdered sugar, milk and vanilla extract. Stir to combine until smooth.

TIP: Using a drinking glass, place a plastic sandwich baggie in the glass allowing the opening to hang over the glass edge. Pour icing into baggie and seal. Using kitchen shears cut a small corner out of the baggie and gently pipe icing over turnovers. Add as little or as much icing as desired.

Before I even got them all iced “Someone” (being my husband) stole a turnover. LOL. Yes, they are that good!

Serve turnovers warm or room temperature. They make for a great dessert or snack. They also make a great breakfast treat too! Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR BLACKBERRY TURNOVERS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE THEM!

Please come back and share your comments and tell my readers how you like this recipe.

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See disclosure policy for more information!

Fresh Blueberry Cobbler Recipe

The best part of eating a fresh blueberry cobbler is with every bite you get this flavorful burst of blueberry taste that goes “POP”!

I suppose this recipe could be made with frozen blueberries but in order to get that “POP”, you must use fresh blueberries.

This recipe calls for 18 ounces of blueberries. If you don’t have a kitchen scale then that measures out to be about 3 1/2 cups.

Ingredients:

• 18 ounces fresh blueberries
• 4 Tablespoons granulated sugar
• 1 fresh squeezed lemon juice + enough water to make 1/3 cup
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• pinch salt
• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees Fahrenheit.

Place rinsed and cleaned blueberries in a bowl with 4 Tablespoons of sugar and the fresh squeezed lemon/water juice and set aside. I actually put all this in a 2-Qt baking dish.

As for me, I prefer to make this dessert in a white casserole dish. I think it makes the dessert even more perfect as the purple berries against a white bowl look striking.

In a separate small bowl combine flour, baking powder, and salt and set aside.

In a medium bowl blend softened butter and 1/2 cup granulated sugar until creamy.

Beat in 1 egg and vanilla extract until smooth.

Add flour to butter mixture and stir to combine.

Drop batter by tablespoons and place over top of blueberry mixture.

Bake for 35-40 minutes or until crust is slightly browned.

Serve warm and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR HOMADE FRESH BLUEBERRY COBBLER AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US ALL KNOW! IS IT REALLY WORTH MAKING THIS RECIPE?

If you liked this recipe please be sure to share this on any of the social media’s below.

Other Recipes You May Enjoy!

Try my recipe for cheesecake and top with a blueberry sauce. Yum Yum!

How to Find Fresh Blueberries

Blueberries can be found in your local grocer in the fresh produce department or even the freezer section. Sometimes you can even find blueberries at your local farmers market.

If you are anything like me I really scope out the produce packages and try to pick the container where the blueberries look the freshest.

Wouldn’t it be great if you could pick your own blueberries right off the bush?  Oh, but you can!  I’m not talking about growing your own blueberries. That would be nice but not all of us can do that. As much as I would like to, it really does not fit into my realm of gardening.

One year we stumbled across a blueberry farm in Missouri. It was fabulous!  I actually felt like a kid in a candy store. There were blueberries everywhere!  I didn’t know where to start first. There were blueberries over here, over there and oh no!!!  Look at this one!  Look at that one over there!  We had so much fun that day.  It is now a tradition to take an afternoon and pick fresh blueberries.

To find pick your own farms in the U.S.A. near you click here.

There may be affiliate links within posts to support the maintenance and development of Jett’s Kitchen. By clicking on them, or purchasing recommended items we may receive a small compensation, at no cost to you!  We only recommend products we absolutely love and would use in our own home! 

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Luck Of The Irish; Chocolate Cupcakes With Irish Cream Icing

A recipe for chocolate cupcakes with an Irish flavored whipped cream cream cheese icing. There’s not only this flavorful icing atop the cupcake but also inside! Every chocolate lover’s dream come true!

Chocolate lovers beware!

Bet you can’t eat just one of these chocolate cupcakes filled with Irish cream icing! I know I can’t.

How To Make Irish Cream Chocolate Cupcakes Every Chocolate Lover Will Love

Ingredients Cake:

• 1 1/2 cup cake flour
• 1/2 cup cacao powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter melted
• 2 large eggs (room temperature)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3/4 cup espresso or strong black coffee
• 1/4 cup Irish cream flavoring of any kind

Ingredients Icing/Filling:

• 2 8 ounce packages cream cheese softened or room temperature
• 2 cups cold heavy whipping cream
• 1 cup granulated sugar
• 1-2 Tablespoons Irish cream flavoring
• Chocolate sprinkles (optional)

Instructions:

Making the batter:

Preheat oven to 350 degrees Fahrenheit. This recipe makes about 12-17 cupcakes (depending on how full you fill the cupcake liners).

Using a mixer combine all cake ingredients in a large bowl. Mix for about 2-3 minutes until batter thickens up a bit.

Pour batter into cupcake pans or liners. For an easy pour I like using this pancake batter dispenser bottle. It really makes filling cupcake pans/liners a breeze!

You talk about cupcake liners!!! I highly recommend using silicone liners. Just give them a little squirt of no-stick cooking spray and poof they’re ready!

These Fortune Cakes cup cake liners are so fun. There’s a fortune with every cake!

Bake

Bake cupcakes 15-18 minutes or until a toothpick comes out clean.

Remove cupcakes from oven and allow to completely cool before icing.

Make Icing:

In a large bowl combine cream cheese, sugar and Irish cream flavoring until creamy and smooth using mixer.

Add cold heavy whipping cream and beat until icing forms medium to stiff peaks. Place bowl in refrigerator until ready to ice cupcakes.

Core out centers:

Once cupcakes are cooled core out the centers with a medium size core.

I find using this nifty cupcake corer works wonders! Since I have had mine for many years I could not find the same one but if I had to get a new one I would get this one because it has two different size cut outs (small and medium).

Save the cake pieces removed from the cupcakes (I call them the cupcake holes. Similar to donut holes if you know what I mean). Anyway, use them for taste testing for later. Wink Wink!

Fill cupcakes and ice:

Fill cupcakes using a disposable cake decorating bag along with a cake decorating tip.

I recommend using this cake decorating tip . First for filling the cupcake then finishing it off by making the swirl on top.

Let’s just say, you will use this tip on many recipes. It’s also great for making fancy mashed potato’s.

Top off cupcakes with chocolate sprinkles and enjoy!

The cupcake liners are a great conversation piece. And yes, the cakes come out of the silicone liner real clean. No cake waste!

Be sure not to toss away the silicone cupcake liners and use them next time. They clean up well too!

Keep cupcakes fresh by storing them in this multipurpose carrier in the refrigerator.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR IRISH CREAM CHOCOLATE CUPCAKES AND WOULD LOVE TO HEAR HOW YOURS TURN OUT SHOULD YOU DECIDE TO MAKE THEM! BE SURE TO COME BACK AND LET US ALL KNOW! IS THIS RECIPE REALLY WORTH MAKING?

If you liked this recipe or want to save it for later please be sure to share this on any of the social media’s below.

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

Angel Food Cake; A Recipe To Cherish

Yes indeed, a recipe to cherish! Grandma’s homemade old-fashioned angel food cake. This cake is light, fluffy and spongy. Pairs perfectly with fresh strawberries.

In April or around Easter is usually the best time to make an angel food cake. Why? Because this recipe calls for about 14 eggs and usually eggs are on sale during this time.

Yes, this recipe for calls for about 14 eggs and it only uses the whites of the egg.

So what to do with all the egg yolks? Instead of tossing out the egg yolks I recommend checking out my unique recipe for making Salt-Cured Egg Yolks. It’s kinda like an egg cheese. Check it out! You’ll be surprised.

If you have backyard chickens like myself or have access to free eggs then anytime is a good time to make angel food cake as long as you have a steady flow of eggs coming in from your ladies. Check out my story about my Backyard Chickens.

TIP #1: A trick to making a successful angel food cake is to be sure all equipment is free from any residue of oil or butter. That includes any mixing bowls, beaters, spatulas and especially the cake pan. That being said, if oils are present your angel food cake will be a flop! And we don’t want that to happen.

Tip #2: This recipe calls for fine sugar. To make sugar fine use granulated sugar and put it in a Vitamix, blender or food processor and pulse a few times to create fine sugar. Don’t pulse it too long or you will have powdered sugar.

Ingredients:

• 1 3/4 cup egg whites (about 14 large eggs) at room temperature
• 1 Tablespoon water at room temperature
• 1/2 teaspoon salt
• 1 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 3/4 cup fine sugar sifted (add 1 Tablespoon at a time)
• 1 cup cake flour sifted

Directions:

Preheat oven to 350 degrees Fahrenheit.

Place egg whites and water in a mixing bowl. Using a stand mixer with the whisk attachment blend on medium speed until foamy.

Add cream of tartar, salt and vanilla extract and beat on medium-high speed until mixture forms stiff peaks.

Gradually add 1 Tablespoon at at time of the fine sugar.

Gently fold in cake flour.

Using a clean spatula pour batter into an ungreased aluminum angel food cake pan with peg legs.

Bake for 1 hour in preheated oven.

Remove pan from oven. Invert cake pan and allow to cool on peg legs.

How To Remove Cake From Pan

When cake is cool flip pan upright. Use a cake straight icing spatula and run the blade close around the edges of the pan.

Then run the spatula around the center of the pan.

Now, with your hand on the underside of the pan push the cake out.

Finally, run the spatula on the bottom of the pan to release cake.

Using both hands remove cake and place on a cake platter. There is no rule to which side goes up. But if you plan on icing the cake place the smooth side on top.

Cut using a bread knife and enjoy!

I hope you can relate with me on this one! I love angel food cakes but the best part of the cake to me is the top crust or the bottom crust. You know, that crispy brown part?! Matter of fact, give me the pan so I can scrape the remaining cake off! That’s what I’m talking about!

I AM EXCITED YOU ARE VIEWING MY GRANDMA’S RECIPE FOR ANGEL FOOD CAKE. IF YOU MAKE THIS RECIPE PLEASE BE SURE TO COME BACK AND GIVE IT SOME STARS AND LET ME KNOW HOW YOU LIKE THE RECIPE IN THE COMMENTS.

Other Recipes You May Enjoy:

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

If It Looks Good It Tastes Good

That is an understatement for this red velvet cake roll! It should say, “If it looks good, it tastes undeniably fantastic”.

Seriously, I could literally eat four or five pieces of this cake with no problem. Oh…heck. I’m kidding myself! I could eat the whole thing in one sitting. It is that good!

Yes, it tastes as good as it looks!

Believe it or not, this red velvet cake roll tastes like chocolate with a thickened whipped cream and a slight tang.

That’s because one ingredient in this cake is cocoa which gives it it’s chocolate flavor. And the filling is a combination of just three ingredients which include heavy whipping cream, cream cheese, and granulated sugar.

Red Velvet Cake Roll Recipe

This red velvet cake has a chocolate flavor with a brilliant red color. The filling is a whipped cream cream cheese rolled into one. The perfect pair!

I hope you enjoy this recipe as much as my family does.

In order for this recipe to be a success there are some important supplies needed:

• 15 1/2 x 10 1/2 jelly roll cake pan. The pan size is very important.
• wax paper (greased and floured)
• flour sack dish towel dusted with confectioners sugar (Best Manufacturers Duster)
• Cooling rack
• spatula
• medium and large mixing bowls
• hand mixer
• plastic wrap

Ingredients:

Cake:

• 1 cup all-purpose flour
• 3 Tablespoons cocoa powder unsweetened
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 3 Tablespoons vegetable oil
• 3/4 cup granulated sugar
• 3 large eggs
• 2 Tablespoons red liquid food coloring

Filling/Icing:

• 8 ounce package cream cheese (room temperature)
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar

Directions:

Preheat oven 375 degrees Fahrenheit.

Prepare flour sack towel by dusting with confectioners sugar and set aside.

Cake:

Grease jelly roll cake pan. Cover with wax paper. Grease and lightly flour the wax paper and set pan aside.

In a large bowl sift together flour, cocoa, baking powder and salt and set aside.

In a medium bowl beat eggs and sugar for about 2 minutes. Add oil, milk and vanilla to egg mixture. Beat to combine.

Add dry ingredients to egg mixture until well combined then add vinegar and stir. Carefully add food coloring and mix until well incorporated.

Pour batter into prepared jelly roll pan and bake 15 minutes or until cake springs back in center touched.

Immediately invert cake onto prepared flour sack towel. Carefully remove wax paper.

Roll cake and towel together. Cool completely on wire rack.

Filling/Frosting:

Place cream cheese in a large bowl. Using hand mixer on medium speed beat cream cheese.

Slowly add heavy whipping cream to cream cheese then add sugar. Continue to beat frosting until stiff peaks form.

Carefully unroll cake. Evenly spread whipped cream cheese filling onto cake.

Re-roll cake, wrap in plastic wrap and chill for 1 hour. Dust with confectioners sugar before serving.

To get a nice clean cut without all the filling oozing out use a sharp serrated bread knife with gentle saw like motion. Enjoy!

Although this red velvet cake roll is perfect for any occasion it is a mandate in my household to serve for Valentine’s Day and Christmas!

I AM EXCITED YOU ARE VIEWING JETT’S RED VELVET CAKE ROLL RECIPE WITH WHIPPED CREAM CHEESE FILLING AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US KNOW IN THE COMMENTS! 

Other Recipes You May Enjoy!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

What Can You Do With Pumpkin?

A pumpkin roll with a sweet cream cheese filling is one of the recipes I look forward to make any time of the year!

Pair this pumpkin roll recipe with a cup of coffee or hot chocolate with a splash of pumpkin spice syrup. You’ll then have yourself the start of a pumpkin mash! So, what else can you do with pumpkins?

Store Bought or Homemade?

You can buy pumpkin in a can or when pumpkins are in season you can make your own pumpkin puree.

I highly encourage making your own pumpkin puree. Not only is it super easy to make but also it’s all natural and tastes even better than canned puree. Try my simple recipe on How to Make Pumpkin Puree From Scratch!

For example, when making homemade pumpkin puree place 1 cup of puree in freezer bags. By doing so, when a recipe calls for pumpkin just remove a bag or two from the freezer, thaw, and there you have fresh homemade pumpkin puree!

Pumpkin Roll Recipe

In order for this recipe to be a success there are some important supplies needed:

• 15 1/2 x 10 1/2 (15×10) cake pan. The pan size is very important.
• wax paper (greased and floured)
• flour sack dish towel dusted with confectioners sugar (Best Manufacturers Duster)
• Cooling rack
• spatula
• medium and large mixing bowls
• hand mixer
• plastic wrap

Ingredients:

Cake

• 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin
• 1 cup nuts (optional)

Icing

• 1 8 ounce package cream cheese (room temperature)
• 6 Tablespoons butter (room temperature)
• 1 cup confectioners sugar (sifted)
• 1 teaspoon vanilla extract
• additional confectioners sugar for dusting on top cake

Directions:

Cake

Cover pan with wax paper. Grease and flour wax paper and set aside. Preheat oven 375 degrees Fahrenheit.

Prepare flour sack towel by dusting with confectioners sugar and set aside.

In a large mixing bowl combine flour, baking powder, baking soda, spice, salt and set aside.

In a medium bowl using a hand mixer beat together eggs and sugar. Mix together with pumpkin until well combined. If using nuts add here.

Incorporate dry ingredients into medium bowl with pumpkin mixture. Stir until well combined.

Pour mixture into prepared cake pan. Use spatula to spread out to edges.

Bake

Bake 13-15 minutes or until cake springs back in center when touched.

Roll

Immediately invert cake onto prepared flour sack towel. Carefully remove wax paper.

Roll cake and towel together. Cool on wire rack.

Make Filling

In large bowl combine cream cheese, butter, vanilla extract and confectioners sugar until creamy.

Carefully unroll cake. Evenly spread cream cheese filling on cake.

Re-roll cake, wrap in plastic wrap and chill for 1 hour. Dust with confectioners sugar before serving.

I AM EXCITED YOU ARE VIEWING JETT’S PUMPKIN ROLL WITH SWEET CREAM CHEESE SWIRL RECIPE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US KNOW IN THE COMMENTS! 

Other Recipes You May Enjoy!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

This recipe was created for both of my vegan step-daughters! Love you girls! XOXO

Easy Recipe For Making Homemade Almond Milk

If you are one that turns to alternative milk products then you may find making homemade almond nut milk is easier than you think. Plus, it does not contain any preservatives or other unknown ingredients.

Dairy-Free!

Almond nut milk is dairy-free making it great for those that are allergic or intolerant to dairy. Almond milk is a popular choice for vegans. Making homemade almond milk is much cheaper than purchasing the premade version.

If this recipe is not for you but you know someone who turns to alternative milk products please share this recipe with them.

Making homemade almond milk begins with using raw whole natural almonds and filtered water.

Three Ways To Make Almond Milk

There are actually three different methods on how you can make homemade almond milk. I call one of them the hard way and the other two seem very easy, at least to me.

The three methods include using a blender or Vitamix, Hurom juicer or a Soyajoy. I will share information about all thee methods so that way you can decide which method works best for you.

Ingredients:

• 1 cup of dry almonds
• 1 cup filtered water

Note: if you want to make a larger batch of almond milk it is a 1:1 ratio. So if you want to make 4 cups of almond milk use 4 cups of raw almonds and 4 cups of filtered water.

Using a Blender or Vitamix

Measure 1 cup of dry almonds and place in a colander. Rinse under cool water in the sink. Place rinsed nuts in a large bowl. Cover with water and allow to soak for 8-10 hours.

Drain water from nuts, remove skins and return to bowl. Note: removing skins is optional.

Place nuts in the blender along with 1 cup of filtered water. Blend on high until mixture is smooth.

This is the part I dislike about blending almonds for milk!

Yes, I have made nut milks using this method and I don’t like it. Anyway, strain the nut milk using an all-purpose reusable food strainer like this nut bag (a cheesecloth will work too but not as well).

Note: Although straining nut milks removes some of the fiber this step is always optional. As for me, I like a smooth milk with less fiber.

Hold the bag over a bowl and carefully pour the blended nut milk into the nut bag. Allow liquid to drain completely from bag. You can assist with the draining process by twisting the top of the nut bag or cheesecloth. Continue to gently twist or wring to assist liquid to pass through bag.

Is There Any Waste?

Depending on how you look at it, there really is no waste with making your own almond milk. Matter of fact after removing the pulp you can make almond flour, give it to the chickens (if you have chickens), or place it in the compost bin so it can be returned to the earth to make dirt!

Adding Flavors If Desired

Flavoring can be added to the almond milk at this time then transfer the nut milk to a glass milk jar and store in refrigerator. Almond milk is good for 3 -5 days.

• Vanilla extract or vanilla beans
• Chocolate or cacao powder
• Fresh blended fruit
• Sweetener (sugar, agave, medjool dates, stevia, honey or sweetener of your choice)

Using the Hurom Juicer (my preference)

I have found using the Hurom HZ slow juicer is my preference. Why the Hurom? I am not going to get to that right now but I will say I can make all kinds of different stuff with the Hurom HZ like fresh cold-pressed juices, ice cream, nut milks (soy, almond, or cashew) and tofu. Just because I find it an easier process doesn’t mean you will too therefore, I will leave the method of preference up to you.

Measure 1 cup of dry almonds and place in a colander. Rinse under cool water in the sink. Place rinsed nuts in a large bowl. Add water to cover nuts and allow to soak for 8-10 hours.

Drain water from nuts, remove skins and return nuts to bowl. Note: removing skins is optional.

Set up the Hurom juicer using the fine strainer. Prepare your station with the juicer, drain tray, pulp collector tray, hydrated nuts and 1 cup of filtered water.

Before adding nuts to chute make sure the lever valve is in the closed position.

Add nuts to juicer chute alternating nuts and water. Before adding the last scoop of nuts open the lever valve. Add the last scoop of nuts and water until all almonds are processed.

Once the juice is extracted from the nuts the holding chamber will begin filling up with milk. If making more than 1 cup if the milk gets to the 16 ounce mark empty holding chamber. This recipe will make 1 cup of almond milk.

Note: There is no need to strain almond milk when using the Hurom juicer but you can if you want.

Add flavoring if desired then transfer almond milk to a glass milk jar and store in refrigerator. Almond milk is good for 3 -5 days.

Using the SoyaJoy

I have to say if I didn’t already have my Hurom HZ I would probably consider getting the SoyaJoy.

I will be honest and tell you I have not tried this method but I have seen the video on how this machine works and it looks almost and maybe even easier than the Hurom HZ. This would be my second choice for making almond milk and from what I understand this device can make any nut milks or soups with just a touch of a button.

Anyway, back to the process.

Measure 1 cup of dry almonds and place in a colander. Rinse under cool water in the sink. Place rinsed nuts in a large bowl. Add water to cover nuts and allow to soak for 8-10 hours.

Drain water from nuts, remove skins and return to bowl. Note: removing skins is optional.

Instead of using a blender or the Hurom HZ use the SoyaJoy. Add specified amount of water to machine and add soaked nuts (flavoring can be added at this time if desired). Follow manufacturers instructions for blending. When done blending strain and store in glass milk jar. Let cool completely and refrigerate. Almond milk is good for 3 -5 days.

So why the Soyajoy? The only difference between the Hurom HZ and the Soyajoy is that you do have to strain the milk with the Soyajoy.

You Be The Judge

There you have it! Making homemade almond milk is super easy and whichever method you use, the blender, Hurom HZ, or Soyajoy, the final product will be much better than store bought knowing there are no added preservatives or unknown ingredients.

As for me, I prefer the Hurom HZ because I detest straining foods.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING ALMOND MILK AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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Other Recipes You May Enjoy!

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What To Do With All The Leftover Peppermint Candy Canes?

Well, crush them up and make homemade peppermint candy marshmallows!

Homemade peppermint candy marshmallows will be the talk of the town! Easy to make and they go perfect with hot cocoa on a cold winter day.

After the Christmas holidays are over now is the perfect time to take those leftover peppermint candy canes, crush them up and get creative.

Not only can you use the crushed candy canes for marshmallows how about making my recipe for peppermint candy cane ice cream! That is wonderful too!

If you didn’t get candy canes this year don’t worry as you can always buy a bag of already crushed peppermint pieces. Sometimes, that is the easy route to go.

Get out those Christmas cookie cutters and let’s make some holiday cut out marshmallows for putting in our hot chocolate! Yum Yum!

Not Just Marshmallows But Homemade Peppermint Candy Marshmallows!

Let’s get started with this rewarding recipe

Ingredients:

• 3 cups granulated sugar
• 1 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 3/4 cups water
• 4 envelopes unflavored Knox Gelatine
• 3/4 cups cold water
• 2 teaspoons pure vanilla extract
• 1 cup confectioners’ powdered sugar sifted
• 1/4 cup melted coconut oil or vegetable oil (for brushing)
• parchment paper
• 13 x 18 x 1 cookie sheet

Directions:

Prepare cookie sheet

Brush a 13 x 18 x 1 cookie sheet with oil. Then line with parchment paper allowing a 2-inch overhang on short ends. Normally I would brush the top of the parchment paper with oil but instead place an even layer of crushed peppermint on top and set aside.

Cook

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a large saucepan. Bring to a boil over high heat, stirring to dissolve sugar.

Continue cooking for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).

Mixing

While the sugar mixture above is reaching temperature put 3/4 cup cold water into a mixing bowl; sprinkle with Gelatine and set aside for 5 minutes.

After five minutes use a mixer with the whisk attachment and mix the gelatine mixture on low-speed. I like using my stand mixer.

Slowly and carefully add hot syrup into gelatine mixture. Gradually increase speed to high; beat for about 12 minutes or until mixture is very stiff. Add vanilla during mixing.

Pour into cookie sheet

Pour into prepared 13 x 18 x 1 cookie sheet. With the melted coconut oil or oil brush a spatula and smooth the mixture in the cake pan so it is flat on top.

Set the pan aside uncovered for about 3 hours or until firm.

We’re Just About Done!

Cut Marshmallows!

Sift 1 cup of confectioners’ sugar into a large bowl.

Place about 1 cup vegetable oil in a small bowl big enough to hold 1 cookie cutter. This bowl will be used to dip cookie cutters into prior to cutting out marshmallows.

This may be the sticky part but it is well worth it! Cut out marshmallows. Remove cookie cutter and with your fingers going under the marshmallow gently lift it up and away from the parchment paper.

With the leftover marshmallows cut tiny squares for bite size snacks. These little guys are fantastic!

Dusting

Place the marshmallow bottom side down in the confectioners’ sugar. Gently scoop sugar with your fingers around the mold covering all sides with the sugar avoid top of marshmallow.

Store marshmallows in an airtight container for 3 – 5 days. If desired marshmallows can be frozen for 1 month until ready to use.

Enjoy these peppermint candy marshmallows with hot chocolate or they are really good alone too!

I AM EXCITED THAT YOU ARE VIEWING JETT’S PEPPERMINT CANDY MARSHMALLOW RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT IF YOU SHOULD MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

#JETTSKITCHEN

Other Recipes You May Enjoy!