Mixed bag on the smoothies; matcha and melon might not be this group’s favorite combo. We had a couple of rogue bakers, though, with the long-time favorite peanut butter crispy bars and green tea cupcakes.
Leave Your Links: Green Tea Smoothies
What did everyone think of this healthy take on a milkshake? Leave your links here!
In the Oven: Green Tea Smoothie
Our ovens are getting a week off — but you’ll need to get out your blenders for some green tea smoothies! Posting date is September 8.
Green Tea Smoothie
Author: Matt Lewis & Renato Poliafito
Yield: Two 8-oz. smoothies
Ingredients
- 2 huge scoops (about 2 cups) premium vanilla frozen yogurt
- 1⁄2 cup plain soy milk
- 1⁄2 cup chopped honeydew melon
- 1 tablespoon unsweetened matcha powder
Instructions
- Put the yogurt, soy milk, honeydew melon, and matcha powder in a powerful blender. Blend until smooth. Pour into two chilled glasses and serve immediately.
Roundup: Espresso Martini
In what I think might be a first, no one made the assigned recipe this week — instead, we have a rogue green tea smoothie and rogue Tuscaloosa Tollhouse pie!
Leave Your Links: Espresso Martini
Enjoying a cocktail to kick off 2019? Leave your links here!
In the Oven: Espresso Martini
For our first recipe in the new year: no need to turn on your ovens to make this after-dinner drink. Posting date is January 13.
Espresso Martini
Author: Matt Lewis & Renato Poliafito
Yield: 2 martinis
Ingredients
- 2 espresso beans
- 2 ounces (2 shots) room-temperature or slightly cold freshly brewed espresso
- 4 ounces vanilla-flavored vodka
- 2 ounces coffee-flavored liqueur (such as Kahlúa)
Instructions
- Put two martini glasses in the freezer to chill for up to 1 hour.
- Put one espresso bean in the bottom of each glass.
- Pour the espresso, vodka, and coffee liqueur into a shaker filled with ice and shake vigorously. Strain into the glasses and serve immediately.
Roundup: Vanilla Bean Affogato
Our bakers enjoyed their affogatos and we also have some rogue mocha fudgesicles and Nutella scones!
Leave Your Links: Vanilla Bean Affogato
Bakers, are you hot or cold on this affogato recipe? Leave your links here!
In the Oven: Vanilla Bean Affogato
Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!
Vanilla Bean Affogato
Author: Matt Lewis & Renato Poliafito
Yield: 4 servings
Ingredients
- 1 pint premium vanilla ice cream
- 1 vanilla bean
- ½ cup freshly brewed hot espresso
Instructions
- Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
- Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
- Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.
Roundup: Baked Brown Cow
Our bakers made a meal of the baked brown cow float — and we have some rogue raspberry crumb breakfast bars and almond joy tarts!