BLACKBERRY SHAKES (BOBBY FLAY)
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
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
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
Provided by Bobby Flay
Time 1h5m
Yield 2 drinks
Number Of Ingredients 5
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
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
Provided by Bobby Flay
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
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
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
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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