Storm Warning.

Yesterday evening dark clouds rolled in, there was thunder, and expectations of some pretty intense rain according to the weather people. I absolutely love the anticipation of rain, it just verifies any decision I make to do absolutely nothing. For me, when it rains, I can choose between two things, being productive, which usually involved some sort of bedroom organization, or being unproductive (while still being slightly productive in my own way), which means baking, cooking, or gazing outside waiting for the first raindrop. Guess what? After all that anticipation…not one drop. The storms missed us! Oh well. 
Now, I warned y’all a couple of weeks ago that because summer has arrived, to expect an overwhelming amount of recipes involving frozen treats…i.e. ice cream/fro-yo, etc. I never turn back on my word. I don’t disappoint.
 I have been wanting to try this recipe FOREVER, and let me tell you, I know why it is a #1 hit on Pinterest. 
Banana “Nice-Cream” is absolutely freaking delicious. 
It’s possible that this is the most DIFFICULT recipe on the face on the planet 😉
Seriously, this stuff involves one ingredient…frozen bananas.
They get whipped into a delicious creamy goodness in the food processor.

I added toasted flaked coconut and 2 tablespoons of PB2 to my mix…but the sky is the limit!
Hell, go crazy, use your fave mix-ins…here are some ideas…chocolate chips, cocoa powder, almond butter, peanut butter, but hell, it doesn’t have to be any of those…surprise me!

This “ice-cream” is deliciously creamy, almost like a soft-serve texture before freezing. 
Of course the flavor is all banana, I mean, extreme banana flavor…doesn’t get more banana than this!
I have been justifying it as my breakfast for the past two mornings because it is just bananas!
Yep, so amazingly bananas!
Dont’ judge me.
Let me know what you would mix in to this banana “nice-cream”…I am all for trying new things!
Banana Nice-Cream (recipe from Use Real Butter) (GF/V)
Ingredients:
4 bananas, just slightly overripe (a few brown spots are okay, completely brown…trash them)
2 T. light coconut milk (optional)
mix-ins of choice (If it’s a creamy add-in…i.e. peanut butter, add 2 Tbs, if it’s a dry add-in, like cocoa powder…2 teaspoons)
Instructions:
1. Peel the bananas and slice them into 1/4 to 1/2 in. disks. Place in a large container and freezer for about 1 hour.
2. Put the bananas in a food processor and pulse. At first, the mixture will look like a banana “gravel”, but keep on pulsing and soon a creamy texture will appear, you may need to scrape down the sides of the bowl if the bananas start to clump together (add coconut milk to help this process along if preferred).
3. When the bananas look like whipped cream, you can add your mix-ins and pulse about 3-4 times to incorporate them into the mixture.
4. Pour into a loaf pan and freeze. Take out of the freezer at least 10 minutes prior to serving for a creamy soft-serve.
Makes 1 pint.
MANGIA!!!

You Scream, I Scream…

Happy Tuesday y’all!
Is it June already? I seriously cannot believe it. Oh wait, yes I can, because the heat round’ these here parts is enough to fry an omelet on a sidewalk. Truth. 
Yesterday was definitely the day to break out the ice cream maker and crank some frozen yogurt out. Now, when I say “crank” I don’t mean actually “crank”, because cranking would require an old-fashioned ice cream maker and I’m just not that cool. All I do is freeze some bowls and plug the machine in. The rest is taken care of. 
So, last week one of my many gorgeous aunt’s sent me a recipe for coconut fro-yo (because we are one in the same when it comes to our obsession with coconut), so I knew I couldn’t pass up this recipe. I mean, I would have probably sold my belongings in elementary school just so that I could purchase a Blue Bell Bomb Stick from the ice cream lady at lunch. I still owe a trillion dollars in ice cream money to each of my friends. Another truth. 

One more truth. 
This fro-yo is the bomb.com. Because honestly, there is no other way to describe it’s awesomeness.
 It’s fro-yo, but creamy from the addition of coconut milk and 

and the flavors? Oh, just a little dash of cinnamon, a vanilla bean, a handful of shredded coconut, and agave nectar for a hint of sweetness.

So healthy. So refreshing. 
Summer is here. Let’s celebrate.
Coconut Frozen Yogurt (GF):
Ingredients:
3 c. 2% plain Greek yogurt (I used Chobani)
1/4 c. agave nectar (you can also use honey, or 1/2 c. of granulated stevia extract)
2 T. full-fat coconut milk
1 t. ground cinnamon
1 whole vanilla bean, scraped of seeds
1 t. coconut extract
1/2 c. unsweetened shredded coconut
Instructions:
1. Freeze your freezer bowls for your ice cream maker overnight.
2. In a large bowl, combine the yogurt, agave, coconut milk, cinnamon, vanilla, and coconut extract, mixing until smooth. Cover tightly with plastic wrap and let the mixture chill in the fridge for 1 hour.
3. Pour the mixture into an ice cream maker and let the mixture churn for about 30 minutes until it starts to look creamy and chilled.
4. During the last 5 minutes of the maker’s cycle, add the shredded coconut. 
5. Pour the ice cream into a ice cream container, plastic container, or a 9-in. loaf pan. Seal the fro-yo off with plastic wrap. When ready to eat, slightly thaw on container for five minutes before scooping!
Makes about 3 cups of frozen yogurt.
P.S. Shout-out to my Zia for the recipe, oh, and don’t worry I will make extra and you can come over this weekend! Love you!
MANGIA!!!