Blackberry Shakes Bobby Flay Recipes

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BLACKBERRY SHAKES (BOBBY FLAY)



Blackberry Shakes (Bobby Flay) image

I first saw this prepared on Bobby Flay's Grill It! Show a few years ago. And I recently stumbled across the copy of the recipe that I printed immediately after watching that episode. In warmer weather when you're cooking outdoors more often, you can do as Bobby Flay did and put the sugared blackberries in a metal bowl and heat them right on your outdoor grill.

Provided by Northwestgal

Categories     Low Protein

Time 10m

Yield 4 shakes, 4 serving(s)

Number Of Ingredients 6

1 pint fresh blackberries
2 -4 tablespoons sugar (or more, depending on berry sweetness)
1 pint vanilla ice cream (1 1/2 pints for thicker shakes)
12 ounces pomegranate juice
1 cup milk
fresh blackberries (for garnish)

Steps:

  • Combine the pint of blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
  • Put the cooked berries, ice cream, pomegranate juice and milk in a blender and puree until thick and creamy.
  • Pour into tall glasses and garnish each glass with a few berries.

BLACKBERRY SHAKES



Blackberry Shakes image

When I'm building the ultimate crave-worthy milkshake, the key is always this: A LOT of ice cream.

Provided by Bobby Flay

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Reserve 8 blackberries from 1 pint. Cook the rest of the berries with 2 tablespoons cane sugar in a saucepan over high heat until the berries are just starting to break down. Transfer to a bowl and let sit in another bowl of ice water to chill. Blend the cooled berries, 1 pint vanilla ice cream, 12 ounces pomegranate juice and 1 cup milk until thick and creamy. Pour into tall glasses and top with the reserved berries.

ROASTED PEACH AND BLACKBERRY SMOOTHIE



Roasted Peach and Blackberry Smoothie image

Provided by Bobby Flay

Time 1h5m

Yield 2 drinks

Number Of Ingredients 5

2 peaches, halved and pitted
1 pint fresh blackberries
1 cup nonfat Greek yogurt
1/2 cup peach nectar
Touch vanilla extract

Steps:

  • Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
  • Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses.

Nutrition Facts : Calories 216 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 48 milligrams, Carbohydrate 42 grams, Fiber 9.5 grams, Protein 13 grams, Sugar 24 grams

VANILLA BEAN-NUTMEG SHAKE WITH BLACKBERRY SWIRL



Vanilla Bean-Nutmeg Shake with Blackberry Swirl image

Provided by Bobby Flay

Categories     dessert

Time 13m

Yield 1 serving

Number Of Ingredients 6

1 pint fresh blackberries, plus more, for garnish
1/4 cup sugar
1/3 cup whole milk
10 ounces vanilla ice cream
1/2 vanilla bean, split and seeds scraped
1/8 teaspoon freshly ground nutmeg

Steps:

  • Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved. Mash the blackberries slightly with a fork and let cool.
  • In a blender, combine 1/3 cup milk, 10 ounces of ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake. Use a straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve.

BLACKBERRY SHOOTERS



Blackberry Shooters image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pint fresh blackberries, 4 to 6 berries reserved for garnish
1/4 to 1/2 cup Simple Syrup, recipe follows
8 ounces gin
Juice of 2 large lemons
Crushed ice
1 cup sugar

Steps:

  • In a pitcher, muddle the blackberries along with 1/4 cup Simple Syrup. Stir in the gin and lemon juice. Taste and add simple syrup as needed. Refrigerate for at least 30 minutes before straining.
  • Fill 4 to 6 shot glasses with crushed ice. Top off with the blackberry mixture and garnish with the reserved blackberries. Serve immediately.
  • Combine the sugar with 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool. Transfer to a container and refrigerate, covered, for up to 1 month.
  • Yield: about 1 1/2 cups

BOBBY FLAY THROWDOWN RED VELVET CUPCAKES AND CREAM CHEESE ICING



Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing image

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.

Provided by Domesticgirly

Categories     Dessert

Time 1h25m

Yield 16 cupcakes

Number Of Ingredients 17

3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons red food coloring
2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 lbs cream cheese, room temperature
1 lb butter, room temperature
2 lbs powdered sugar, sifted
1 tablespoon vanilla extract

Steps:

  • For the cupcakes:.
  • Preheat oven 350 degrees F.
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
  • tough.
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:.
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
  • The frosting can be used right away, or stored in the refrigerator up to a week.
  • Frost cooled cupcakes with the cream cheese frosting.

Nutrition Facts : Calories 969.3, Fat 59.4, SaturatedFat 25.9, Cholesterol 143.5, Sodium 654.8, Carbohydrate 105.5, Fiber 0.7, Sugar 86.1, Protein 7

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