Shannon's Kitchen Creations

Do you like Pina Coladas? Or being caught in the rain? I was craving a banana split last night and decided to create a very low point option. I knew driving to Dairy Queen would not be a good option and I had very few points left yesterday. I took some of my favorite things and created this wonderful dessert!  It totally satisfied my sweet tooth and was very filling. You can also make other fruit “ice cream” with frozen strawberries, yogurt, blueberries etc. Delicious! (Sorry it looks a little melty, it was hot outside)

Pina Colada Banana Split

Serves 1

Directions

• 2 bananas cut into slices and frozen on a cookie sheet
• 1 banana cut length wise
• 1 tsp coconut extract
• 2 tablespoons pineapple cut into little chunks
• 1 tablespoon chocolate syrup
• 4 cashews crushed

Directions:

1. Take frozen banana slices out of the freezer and put in your cuisinart. Add coconut extract and pulse until it forms an “ice cream” like texture. Remove “ice cream” from the container and stir in the pineapple.
2. Place banana that has been cut length wise in a dish and put two scoops of  “ice cream” on top.
3. Top with chocolate syrup and cashews!

3 points + per banana split!

Today I decided to go blueberry and peach picking at a local orchard. It was very hot out, but we were able to get a good amount of fresh fruit. Not only is this fruit local, fresh and grown with minimum pesticides, it was cheap! I couldn’t wait to get home and make a peach cobbler.

Check out some of these fun pictures from our picking adventure!

Getting Ready to pick!

Beautiful CT peaches

Trying one out!

Look what we picked!!

This peach crisp  is absolutely delicious and I paired it with some vanilla ice cream!! This is easy enough to whip together for dinner and yummy enough to share with friends!

Peach Crisp

Peach Crisp

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I have been scouring the internet for fun and delicious snack ideas and I came across this recipe on a site I joined for weight watchers support. I am not going to the meetings, because with the horrible New England weather and a new baby it is hard to get out of the house. I love ice cream and even if you buy the low-fat, double churned variety, you still have to decide if the calories are worth it in the middle of the day. That is why when I saw this fabulous easy “ice cream” on  www.friendsforweightloss.com I had to try it out.  The recipe states “It only takes 3 simple steps to make a 0 Points+ Healthy Banana Sundae.  This recipe is so easy to make and honestly tastes just like ice cream ~ super creamy, super rich and fluffy like whipped cream.  It melts in your mouth and is guaranteed to cure any craving you have for the real deal” I had to try it out!! It was really yummy!! I am definitely going to try the variations as well!

(picture courtesy of friendsforweightlosss.com)

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Fruity Oatmeal Chocolate Bars

INGREDIENTS:

• 1 1/2 cups old-fashioned oats (not instant)
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup  softened butter
• 2/3 cup brown sugar
• 2  eggs
• 1/2 cup dried Cranberries
• 1/2 cup chopped mixed dried fruit (apples, apricots, plums)
• 1/2 cup semi-sweet chocolate chips
• 2/3 cup white chocolate chipsDIRECTIONS:

1.Preheat oven to 375 degrees.

2. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.

3. Combine flour, baking soda and salt in a separate mixing bowl. Add to butter mixture mix well.

4. Chop dried fruit (not cranberries) then toss in a small amount flour until not sticking together.

5. Stir in dried cranberries, mixed fruit, oatmeal and 2 types of chocolate into mixture.

6. Press into a greased 9 x 13 inch pan.  Bake for 20- 25 minutes or until golden brown. Cool 10 minutes. Then cut into squares or rectangles (to make granola bars). Wrap each one in saran wrap. You can freeze these in a big freezer bag and then pull out one for a snack or for lunch boxes.

Ghirardelli Ultimate Double Chocolate Cookies REMIXED

I love Ghirardelli’s recipes. They are all home-runs in my book. But with a few tweaks they can become grand slams! (at least to my taste buds) I started with the basic recipe from Ghiradelli’s website and then modified it where I found it appropriate. FYI I like it a bit saltier and a bit sweeter!

Yield: 24 cookies

• 6 ounce(s) Ghirardelli’s Semi-Sweet Chocolate Chips
• 10 ounce(s) Reese’s Peanut Butter Chips
• 6 ounce(s) Ghirardelli’s Milk Chocolate Chips
• 11 1/2 ounce(s) Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) salted butter
• 3 eggs
• 1 cup(s) sugar
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder

Directions
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips, milk chocolate, and peanut butter chips. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

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Guest Post From :

The Salted Cookie – Visit Profile

“Cookie, Cookie, Cookie, Cookie”

Santa Sprinkle cookies are all ready for tomorrow’s polar express train ride. The kids had fun making them with me and of course licking the bowl!  These cookies are light and fluffy and do not require you to refrigerate the dough before baking. They puff up in the middle to give a wonderful texture and they look pretty too! The sprinkles create an icing on top when they melt. You can be creative with the sprinkle colors depending on the holiday or time of year. The kids love to help me roll them in the different colors.

Sprinkle Sugar Cookies

• 1 cup softened butter
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1⁄2 cups  all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup multicolor sprinkles

1. Preheat the oven to 375 degrees.

2. Combine the butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth.

3. Combine the flour, baking powder, and salt in a medium bowl.

4. Stir in the flour mixture into butter mixture until just combined.

5. Place the sprinkles in a small bowl. Scoop up a large tablespoon of dough and roll it between your palms to form a ball. Roll the top half of each ball in the sprinkles.

6. Place the balls, sprinkle side up on baking sheet sprayed with pam. Bake the cookies until they are pale golden around the edges but still soft on top, about 11 minutes. Let them stand on the baking sheet for 5 minutes and then remove them with a metal spatula to a wire rack to cool completely.

Cookies may be placed next to each other on parchment-lined baking sheets, frozen, transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed for 12 minutes.

Every year the day after Thanksgiving we go on a hike in Kent, CT near a beautiful waterfall called Kent Falls. The children love the outdoors, but the main reason I like to go is the reward afterwards – hot chocolate at Belgique Patisserie right down the road.

Now you may ask, what is so special about this hot chocolate? We have all tried the powdered or syrup versions, but this tops them all. You literally feel like you are drinking liquid heaven. They blend their amazing belgium chocolate and cream topped with chantilly cream (whipped cream). Since it is only a once a year event, I decided that I needed to replicate this at home. My brother mentioned that he had recreated it at home and here is my version. These are items you always have in your house, so when the kids come in on a snowy day you will be all set.  Be prepared, you will be hooked!

Hot Chocolate

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