Lava Flow Hawaiian Tropical Drink

 

Lava Flow Hawaiian Tropical Drink

Yield: 8 to 10 servings

Prep Time: 15minutes mins

Total Time: 15minutes mins

Ingredients

• 24 ounces frozen strawberries, thawed slightly
• 1/3 cup sugar
• ½ cup water
• 3 ½ cups pineapple juice
• 2 (15-ounce) cans cream of coconut (see note)
• 1 cup half-and-half
• Ice

Instructions 

• In a blender, puree the slightly thawed strawberries with sugar and 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measuring cup or bowl and chill in the refrigerator while prepping the other ingredients.
• Fill blender 2/3 of the way with ice. Add the add the pineapple juice, cream of coconut and half-and-half until it comes up to an even height with the ice. Blend until thick and slushy (add more coconut/pineapple mixture if it is too thick to blend easily or more ice if it's too thin). Depending on how many drinks you are making, you may need to continue to repeat this step until all drinks are made/all the pineapple mixture is blended.
• Add about an inch of the cold strawberry mixture into a 12- to 16-ounce cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw for the "lava" effect.
• Garnish the rim of the glass with a wedge of fresh pineapple, if desired. Serve immediately.

Blueberry Cobbler

 

Blueberry Cobbler

Ingredients

Cobbler

• 8 cups fresh blueberries completely dry
• 1 lemon
• 1/4 cup light brown sugar lightly packed
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Crumble Topping

• 1 1/2 cups unsalted butter, melted and cooled to room temperature
• 13 cups flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 2 cup granulated sugar
• 1 Tablespoon vanilla extract

Crunchy Topping

• 3 tablespoons turbinado sugar or granulated sugar
• 3/4 teaspoon cinnamon

Instructions

• Preheat oven to 350°F. Lightly grease a 9x13-inch glass or ceramic dish. Avoid metal, it can alter the flavor. Zest lemon to get 1 teaspoon zest. Juice lemon to get 1 tablespoon juice. Set aside.
• Make sure blueberries are fully dry. In a large bowl, gently toss blueberries with lemon zest & juice, both sugars, cinnamon (if using), cornstarch, vanilla, and salt. Stir to coat, then pour into the greased pan (scrape out all juices). Bake for 15 minutes.
• Melt butter and let it cool to room temp. Stir in flour, baking powder, salt, sugar, and vanilla until just combined. Don’t overmix. Mixture should be crumbly. Add 2–3 tablespoon flour if it feels too wet.
• Crumble the topping over the warm blueberries (don’t press down). In a small bowl, mix cinnamon and sugar, then sprinkle evenly on top. Bake for 45–50 minutes or until topping is golden and berries are bubbling at the edges (see note 1).
• Let sit for 20–30 minutes before serving to allow it to thicken. Serve with whipped cream or vanilla ice cream.

Peanut Butter Marshmallow Brownies

 

Peanut Butter Marshmallow Brownies

Ingredients

 

• ▢boxed brownie mix
• ▢¼ cup (45 g) chocolate chips
• ▢½ cup (129 g) peanut butter I use crunchy
• ▢2 cups (100 g) mini marshmallows
• ▢¼ cup (56.75 g) butter
• ▢2 tablespoons cocoa powder
• ▢¼ cup (59.15 ml) milk
• ▢2 cups (240 g) powdered sugar
• ▢¼ teaspoon (0.25 teaspoon) salt
• ▢½ teaspoon (0.5 teaspoon) vanilla

Instructions

 

• Preheat oven to 350 F. Line an 8x8 baking pan with cooking spray and parchment paper.
• Mix brownies according to package directions.
• Spread evenly into baking pan. Sprinkle with chocolate chips.
• Bake the brownies for 17-20 minutes, or until done baking.
• As soon as brownies are done baking, warm peanut butter in the microwave for about 15 seconds to melt and make pourable. Spread over freshly baked hot brownies. Top with marshmallows and return to the oven for another 3-5 minutes until puffy. Remove and allow to start cooling.
• While brownies are cooling make the chocolate frosting.

  In a small glass bowl melt together the butter, cocoa powder and milk in the microwave. I like to do it for about 1 minute or until it's hot enough to dissolve the cocoa powder. Add powdered sugar and salt to a medium mixing bowl, and add the hot butter mixture. Beat until smooth and glossy. Add vanilla and combine. Pour and spread over warm brownies. Allow to completely cool and set up before cutting.