Mini Pb And J Milkshakes Recipes

MINI MILKSHAKES

Mini milkshakes image

Make these cute mini fruit milkshakes for a family picnic. With three flavours to suit everyone, try banana, strawberry & raspberry and mango & coconut

Provided by Lulu Grimes

Categories Snack

Time 15m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 small ripe banana , chopped
400ml whole milk
100g natural yogurt
1 small punnet blueberries
6 strawberries , hulled
1 small punnet raspberries
120g mango chunks (fresh or frozen)
200ml coconut milk for drinking (or coconut kefir)
1⁄2 lime , cut into wedges

Steps:

Put the banana, half the milk and half the yogurt in a blender, and blend until smooth. Pour into two or three milk bottles. Divide the blueberries between two skewers to make stirrers, then drop one into each bottle. Stir before serving.
Put the strawberries and six raspberries in a blender with the rest of the milk and yogurt. Blend until smooth, then divide between two small milk bottles. Push the remaining raspberries onto two skewers to make stirrers as before.
Blend the mango and coconut milk until smooth, then add a squeeze of lime. Divide between two milk bottles and serve with the lime wedges.

Nutrition Facts : Calories 98 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

MINI CUPCAKE MILKSHAKES

Mini Cupcake Milkshakes image

Provided by Giada De Laurentiis

Categories dessert

Time 2h

Yield Six 8-ounce shakes

Number Of Ingredients 18

Ingredients

1/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 large egg, at room temperature
1/3 cup whole milk, at room temperature
2 tablespoons water
2 teaspoons safflower oil
1/4 teaspoon pure vanilla extract
Sprinkles, for decorating
1 cup heavy whipping cream
1/2 cup mascarpone cheese, at room temperature
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 quart vanilla ice cream, softened
1 1/2 cups whole milk
1/4 cup sweetened cocoa powder

Steps:

For the cupcakes: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a mini-muffin pan with cupcake liners. In a large bowl, sift together the cocoa powder, flour, sugar, baking soda and salt. Add the egg, milk, water, oil and vanilla and mix with a wooden spoon or spatula until the batter is smooth. Divide the batter equally into the mini-muffin cups, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, with no crumbs attached, about 18 minutes. Transfer the cupcakes to a wire rack and cool completely.
For the whipped cream: In the bowl of an electric mixer, combine the heavy cream, mascarpone, powdered sugar and vanilla. Whip until the cream has soft peaks, about 2 minutes. Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes. Decorate the cupcakes with some of the sprinkles. Place the frosted cupcakes in the freezer and chill the rest of the whipped cream in the refrigerator while you make the shakes.
For the shakes: In a blender, combine the ice cream, milk and cocoa powder and blend until smooth. Add the unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout. Pour the milkshakes into 6 glasses and top each with a dollop of whipped cream and a few more sprinkles. Push a straw through each frosted mini cupcake and insert the straws into the shakes.

PB AND J MINI MUG CAKES

PB and J Mini Mug Cakes image

If your a PB and J lover, then you will love this recipe! Serve with whipped cream.

Provided by emignance

Categories Desserts Cakes Cake Mix Cake Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

cooking spray (such as Pam®)
4 teaspoons Concord grape jelly
½ cup yellow cake mix
2 tablespoons creamy peanut butter (such as Peter Pan®)
2 cups whipped cream (such as Reddi-Whip®)
¼ cup egg substitute (such as Egg Beaters®)

Steps:

Spray the insides of 4 microwave-safe mugs with cooking spray.
Spoon 1 teaspoon grape jelly into the bottom of each mug.
Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.

Nutrition Facts : Calories 230 calories, Carbohydrate 22.9 g, Cholesterol 23.3 mg, Fat 13.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 5.4 g, Sodium 215 mg, Sugar 14.6 g

MINI PB&J CHEESECAKES

Mini PB&J Cheesecakes image

I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1/4 cup strawberry jelly, warmed
OPTIONAL DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 tablespoons heavy whipping cream

Steps:

Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

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