Strawberry:
1 cup apple juice
1 cup frozen strawberries
1/2 cup frozen bananas
1 cup nonfat vanilla frozen yogurt
1/2 cup ice
Add all ingredients to blender, and blend until smooth.
==
Mango:
1 cup passion fruit or mango juice
1 cup pineapple sherbet
1 1/2 cups frozen mangoes
1/2 cup ice
Add all ingredients to a blender, and blend until smooth.
Here is a new perfect Smashburger copycat!
Ingredients (Serves 4):
2 pounds fresh, never frozen, 100% Certified Angus beef
4 slices of pepper jack cheese
2 avocados
2 sliced tomatoes
2 finely chopped onions
8 large lettuce leafs
4 torta rolls
4 wedges of lime
Sour Cream
Chipotle Mayonnaise
Chopped cilantro
Instructions:
1. Set grill to 400 degrees
2. Place a flat metal surface over the grill (this allows you to caramelize the outside while sealing in the juices)
3. Form loosely-packed third, or half, pound balls of fresh, never frozen 100% Certified Angus Beef
4. Paint the grill with real, unsalted butter
5. Use a cast-iron grill press to sear patty and lock in juices
6. Smash the meatball on the grill for the first 10 seconds to ensure meat is seared on the outside
7. Once the juices start to percolate, flip the burger to keep the juices in
8. Grill the beef patties until they are cooked thoroughly and then remove them from the grill
9. Melt spicy pepper jack cheese on top of each patty
10. Add half of a hand-sliced avocado
11. Add tomato slices
12. Sprinkle a blend of freshly chopped cilantro and onions
13. Add lettuce leaves
14. Top with a scoop of fresh sour cream and chipotle mayo
15. Serve the burger on a fresh torta roll with a wedge of lime
Here's how to make your own Krispy Kreme donuts at home!
This yields 10-12 regular-sized doughnuts.
Doughnut Ingredients:
1 cup whole milk
2 teaspoons active dry yeast
2 1/4 cups bread flour, divided
3 egg yolks
2 tablespoons superfine sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
vegetable oil for frying
Glaze Ingredients:
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Doughnut Directions:
Heat the milk to 100 degrees. You can do this in the microwave or on the stove top.
Stir in the yeast until it is dissolved or close to dissolved.
Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
Mix in vanilla extract and butter until smooth.
With the mixer running, slowly add the rest of the flour (1 1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one tablespoon at a time.
Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
Cover the bowl again and place in a warm spot to rise.
Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.
Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1 1/4" hole. For the minis, I used a 1 1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360 F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
Set hot doughnuts on paper towels to absorb extra oil.
Glaze Directions:
Mix all ingredients in a small bowl until smooth.
Drizzle over piping hot doughnuts.
3 cups (361 g) all-purpose flour
1 tablespoons granulated sugar
2¼ teaspoons (2.25 teaspoons) instant, rapid-rise yeast
¾ teaspoon (0.75 teaspoon) salt
1½ cups (340 g) unsalted butter, cut into ¼-inch-thick slices and chilled
1 cup (227 ml) sour cream, chilled
¼ cup (57 ml) orange juice, chilled
3 tablespoons ice water
1 egg yolk
½ cup (99 g) granulated sugar
½ cup (106 g) light brown sugar
1 tablespoon grated orange zest
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1. Prepare the Dough: Combine the flour, sugar, yeast and salt in a large zipper-lock bag. Add the butter, seal and shake to evenly coat the butter. Press the air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking the bag after each roll, until the butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in the sour cream, orange juice, water and egg yolk until combined.
2. Turn the dough onto a floured surface and knead briefly to form a smooth, cohesive ball. Roll the dough into a 20×12-inch rectangle. Starting at the short end, roll the dough into a tight cylinder. Pat the cylinder flat into a 12×4-inch rectangle and transfer to a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
3. Prepare the Filling: Line a 12-cup muffin tin with liners and grease with non-stick cooking spray. In a medium bowl, stir together the sugars, orange zest, cinnamon and vanilla.
4. Remove the dough from the freezer and place on a lightly floured surface. Roll the dough into a 20×12-inch rectangle and sprinkle evenly with the filling, leaving ½-inch border around the edges. Lightly press the filling into the dough. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal the seam. Trim ½-inch of dough from each end and discard. Cut the cylinder into 12 equal pieces and transfer cut-side-up to the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
5. Preheat oven to 200 degrees F. Once the oven reaches temperature, turn it off. Remove the muffin tin from the refrigerator and discard the plastic wrap. Place the buns in the turned-off oven until puffed and doubled in size, 20 to 30 minutes.
Remove the buns from the oven and heat the oven to 425 degrees F. Bake for 5 minutes, then reduce the oven temperature to 325 degrees F. Bake until the buns are deep golden brown, 40 to 50 additional minutes. Allow the buns to cool in the muffin tin for 5 minutes, then transfer to a wire rack and remove the liners. The buns are best served warm, but can be stored in an airtight container at room temperature for up to 2 days.
Make Ahead: After placing the buns in the muffin tin, place the tin in the freezer until the buns are firm, about 30 minutes. Transfer the buns (with the liners) to a zipper-lock bag and freeze for up to 1 month. To finish, return the buns to a muffin tin and refrigerate for at least 8 hours or up to 24 hours, then proceed with step #5.
Ingredients:
1.5 c all purpose flour
3.5 tsp baking powder
1 tsp salt
1 tbl white sugar
1.25 c of low fat or non fat milk
1 egg, room temperature
3 tbl I Can’t Believe It’s Not butter or regular butter, melted
1 tsp of vanilla extract
In a large bowl, sift together all of the dry ingredients and set aside.
In another bowl, mix milk, 1 egg, melted butter and vanilla. Add to the dry ingredients and whisk until blended. It will be lumpy.
OPTIONAL: You can add 1 c of fresh fruit like blueberries, strawberries, chopped bananas etc. I used one large baking bar of Ghirardelli 4 oz baking bar 60% cacao chocolate chopped. Add to the finished batter an whisk till combined.
In a skillet, heat over low -medium flame a pat of I Can’t Believe It’s Not butter or regular butter. Once melted. Add a ladle full of batter. Cook 2-3 mins or until the batter is getting bubbles throughout. Flip for another minute or so and serve.
Grande mint-chocolate-chip Frappuccino
Order a double chocolate-chip Frappuccino with no mocha syrup.
Add 3 scoops of matcha.
Add 3 pumps of peppermint syrup.
Add mocha drizzle.
Order grande Double Shot on Ice.
Add 2% milk (or the dairy substitute of your choice).
Add 4 pumps of your favorite syrup or only 2 pumps for thicker syrups such as mocha, white-chocolate mocha, or pumpkin spice. If you aren't sure if the syrup you want is thicker, ask your barista.
Grande strawberry-shortcake-style Frappuccino
Order grande vanilla-bean Frappuccino.
Add 3 pumps of toffee-nut syrup.
Add strawberry inclusions (two scoops).
Ask for strawberry purée on the bottom of the cup.
Ingredients
¼ cup white sugar
½ cup brown sugar
¾ cup flour
⅓ cup cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 egg
½ cup milk
¼ cup oil
½ cup hot water
¾ cup chocolate chips
Directions
Preheat your oven to 350 degrees. Prepare a jumbo muffin pan with liners or spray with cooking spray to prevent muffins from sticking.
In the bowl of a stand mixer fitted with the paddle attachment, mix the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Turn the mixer on medium speed to mix well.
Gradually add in the egg, milk, and oil, and mix until incorporated.
Remove the bowl from the mixer and stir in the hot water. This will make the mixture thin, which is the goal. Once the water is incorporated, stir in the chocolate chips.
Using a measuring cup or scoop, fill each muffin well just above half-full with batter. Sprinkle additional chocolate chips on top.
Bake muffins for 23 to 25 minutes. Remove from the oven and allow to cool before eating.
2 boneless, skinless chicken breasts
Salt and pepper to taste
Olive oil for cooking
4 tablespoons unsalted butter
2 cloves of garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
1 pound fettuccine or any pasta of your choice
Salt for boiling water
Follow these step-by-step instructions to prepare your Costco Chicken Alfredo:
Begin by cooking the chicken. Both sides of chicken breasts should be seasoned with salt and pepper. In a skillet over medium-high heat add a drizzle of olive oil to heat. Cook the chicken breasts for about 6-7 minutes per side or until cooked through. Remove from heat and set aside to cool. Once cooled, slice the chicken into thin strips.
Use a large pot add up water and boil it. Add salt to the boiling water and cook the pasta according to the package instructions until al dente. Drain the cooked pasta using a strainer or colander, and set aside.
While the pasta is cooking, prepare the Alfredo sauce. In the same skillet used to cook the chicken, melt the butter over medium heat. Sauté by adding minced garlic for about a minute until fragrant.
Pour the heavy cream into the skillet with the melted butter and garlic. By stirring properly bring the mixture to a simmer. Allow it to simmer for about 2-3 minutes, until it slightly thickens.
Reduce the heat to low and gradually whisk in the grated Parmesan cheese. Continue whisking until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss everything together gently until the pasta and chicken are coated evenly with the sauce.
Remove the skillet from heat and let the flavors meld for a couple of minutes.
Buy one of these trays. They are the perfect size for kids and very portable.
And then add cut up:
grapes
cucumbers
cheese
turkey
mini tomatoes
strawberries
apple slices
your choice!
It’s also great for adults, less messy and more portable than a traditional charcuterie.
Ingredients
2 cups all purpose flour, spooned and leveled, not packed
2 cups sugar
¾ cup dutch processed cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
½ cup sour cream, or greek yogurt
½ cup vegetable oil
4 oz dark chocolate, high quality
3 eggs, large
2 tsp vanilla extract
1 cup buttermilk
1 cup hot water, or brewed coffee for more enhanced chocolate flavor
1½ cups unsalted butter
8 oz cream cheese, room temp
1 tbsp vanilla extract
6 oz powdered sugar, sifted
1½ cup dutch processed cocoa, sifted
¼ cup heavy whipping cream
½ tsp salt
1 cup dark chocolate chips
¾ cup heavy whipping cream
Instructions
Preheat oven to 350 degrees F.
In a large bowl or stand mixer, whisk together the dry ingredients - flour, sugar, cocoa, baking soda, baking powder, salt, and powdered buttermilk if using the powdered form.
Melt the chocolate in 20 to 30 second bursts in the microwave. It's done when the chocolate is almost completely melted, but not all the way. Stir together until all of it is melted and smooth. Set aside to cool down.
Whisk together the wet ingredients (sour cream, oil, eggs, vanilla, buttermilk, hot water, and melted chocolate) in a separate bowl. Then combine with the dry ingredients.
Mix together well until combined. Just don't over mix as that can lead to a crumbly cake.
Pour into 3 8-inch greased cake pans, 2 9-inch pans, or 24 cupcake liners.
Bake for 22 to 26 minutes. The cake is done when the toothpick comes out with moist crumbs on it. Transfer to cooling racks when done.
Beat the butter and cream cheese for about 2 minutes.
Slowly add the sifted powdered sugar and cocoa powder intermittently with the heavy whipping cream. Add the vanilla and salt. Add more cream as needed to get a soft consistency.
Beat the frosting for about 2 to 3 minutes.
Heat up the heavy whipping cream in the microwave for about 30 to 45 seconds till hot. Pour over the chocolate chips. Cover and rest for a couple minutes to let it begin to melt the chocolate.
Whisk together the chips and ganache until smooth. Pour it into a drip bottle or use a spoon to add a drip to the cake.
If the ganache is too runny, let it cool longer. If it's still runnier than desired, add additional melted chocolate. If it's thicker than desired, add a little more warm heavy cream and whisk together.
Trim cake layers if needed to help achieve nice even layers.
Spread a small amount of frosting on a cake board, then place the first cake layer down.
Add an even layer of frosting, top with a cake, layer, add the layer of frosting, then add the last cake layer.
Apply an even, thin layer of frosting around the entire cake. Leave as is if frosting a semi-naked cake. Otherwise, place the cake in the freezer for about 15 minutes to create the "crumb coat".
Spread remaining frosting around the cake and garnish, drizzle ganache if desired, and pipe as desired.
Ingredients
3 cups white sugar
3 cups flour
3 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon salt
3 cups milk, divided
4 eggs
8 teaspoons vanilla extract, divided
1 cup vegetable oil
2 cups heavy whipping cream
1 package instant vanilla pudding mix
2 sticks (1 cup) butter, softened
10 to 12 cups powdered sugar
Directions
Preheat your oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, mix white sugar, flour, baking powder, baking soda, and salt.
Add in the eggs one at a time and continue mixing.
With the mixer running, add in two cups milk, four teaspoons vanilla extract, and vegetable oil. Mix until just combined.
Generously spray two 9" x 13" cake pans with cooking spray. Add a piece of parchment on the bottom of the pan to be sure your cake won't stick to the pan. Divide the batter between the two cake pans and place in the oven. Bake cakes for 20 minutes until light golden brown. A toothpick inserted into the cake will tell you if the cake is completely baked.
Remove cakes from the oven and allow to cool while you prepare the filling and frosting.
In the bowl of a stand mixer fitted with the whisk attachment, add the two cups heavy whipping cream and half a cup of milk. Begin whipping your cream, and then add in the powdered pudding mix. Whip the mixture until the ingredients are combined, and then increase the speed to whip the mixture into a thick mousse.
For the buttercream frosting, add the softened sticks of butter to the mixer fitted with the paddle attachment. Whip the butter until smooth and gradually add in two cups of powdered sugar while the mixer is running. Gradually add in half a cup of milk. Add in four teaspoons vanilla extract. Continue to gradually add in the rest of the powdered sugar while the mixer is running, scraping down the sides of the bowl with a spatula as needed. Once all ingredients are incorporated and your frosting begins to form, increase the speed of the mixer to whip the frosting.
Fill the cake by placing one cake layer on a cardboard cake board or platter. Cover the first layer with the mousse filling, and then top it with the second cake layer. Frost the top and sides of your cake, and decorate as desired.
Macaroni and Cheese:
1 pound cavatappi pasta
1/2 cup butter
1/2 cup all-purpose flour
1 cup cream (*I didn’t use)
3 cups milk
3 1/2 cups shredded white Cheddar cheese
2 cups shredded Gruyère cheese
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded medium Cheddar cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
Topping:
1 tablespoon extra-virgin olive oil
1/4 cup panko bread crumbs
1/8 teaspoon black pepper
1/8 teaspoon dried thyme
Cook pasta until tender yet firm to the bite according to package directions. Drain and set aside.
Make a roux with the butter and flour, then add in milk and cream. Stir in the cheeses until melted. Add the seasonings to the cheese sauce.
Combine macaroni with sauce until all the pasta is gooey and coated.
Meanwhile, make the bread crumb topping if using.
Either enjoy the mac and cheese straight away or pour into a greased baking dish and cook in a 350-degree F oven for about 30 minutes, until golden brown and bubbling.
▢1 Brownie Box Mix plus ingredients listed on box – typically 2 eggs, 3 tbsp water & 1/2 cup oil
▢2 eggs
▢8 ounces cream cheese
▢¾ cup unsalted butter
▢4 cups powdered sugar
▢1 ½ tsp vanilla extract
▢1 tablespoon heavy cream
▢⅓ cup heavy cream
▢2 ounces semisweet chocolate
▢Chocolate shavings for garnish
Heat oven to 350 degrees Fahrenheit or whatever temperature your brownie box mix says. Spray a 9×11 baking pan with nonstick cooking spray.
Mix together the brownie mix with the ingredients listed on box and add the extra 2 eggs.
1 Brownie Box Mix,2 eggs
Pour the brownie batter into the prepared pan, then spread the mixture evenly with a rubber spatula.
Bake the brownies about 10-15 minutes or until a toothpick stuck into the brownie comes out clean.
While the brownies are baking, combine soft butter and cream cheese in a large bowl. Cream together with an electric mixer on high speed until smooth.
8 ounces cream cheese,¾ cup unsalted butter
Add one cup of the powdered sugar and beat on low speed until incorporated into the butter and cream cheese. Beat until fluffy.
4 cups powdered sugar
Pour in the vanilla extract and heavy cream, mixing together completely.
1 ½ tsp vanilla extract,1 tablespoon heavy cream
Slowly continue to add the remaining cups of the powdered sugar, beating the mixture well in between intervals.
4 cups powdered sugar
Once the brownies are out of the oven, let cool completely.
Cut the large slab of brownies vertically into three even pieces.
Place the bottom slice on a sheet of parchment paper.
Smear with a thick layer of cream cheese frosting.
Place the next layer on top and add another layer of cream cheese filling.
Finally add the top brownie layer and the remaining frosting, then place in the refrigerator to set up.
In a small pot, heat the heavy cream for the ganache.
⅓ cup heavy cream
Add the semisweet chocolate in a heat safe bowl. As soon as the cream begins to boil, pour the hot cream over the chocolate.
2 ounces semisweet chocolate
Whisk together until all the chocolate is completely melted.
Take the layered chocolate lasagna and drizzle the chocolate ganache over the top
Garnish the top of the cake with chocolate shavings for an added bonus.
Chocolate shavings
1 cup butter softened
¾ cup cornstarch
¾ cup powdered sugar
1 ½ tsp almond extract
1- 1 ½ cups all-purpose flour**
2-3 TBSP seedless red raspberry jam
3 TBSP butter
½ tsp vanilla
3 TBSP milk
1 ½ cups powdered sugar
Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
Preheat oven to 350 degrees F.
Scoop out about 1/2 a tablespoonful of dough. Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.
Melt butter. Stir in vanilla and milk. Whisk in powdered sugar. Stir until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.
Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.
Let cool to set. Store in an airtight container.
▢¾ cup (170g) unsalted butter softened
▢1 cup (200g) granulated sugar
▢1 large egg
▢1 teaspoon vanilla extract
▢1 teaspoon baking soda
▢2 teaspoons cream of tartar
▢½ teaspoon salt
▢½ teaspoon cinnamon
▢¼ teaspoon ground nutmeg
▢2 cups (248g) all-purpose flour
▢¼ cup granulated sugar
▢2 teaspoons ground cinnamon
▢¼ teaspoon nutmeg
▢4 tablespoons (57g) unsalted butter softened
▢1 cup (113g) powdered sugar
▢¼ teaspoon salt
▢1 tablespoon (15ml) eggnog (more if needed for consistency)
▢Cinnamon or nutmeg for garnish
Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
Cream butter and 1 cup granulated sugar using a stand or a hand mixer until fluffy. Mix in egg and vanilla, then mix in baking soda, cream of tartar, 1/2 teaspoon cinnamon, nutmeg and salt. Slowly mix in flour until dough is combined.
Place remaining 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Scoop 2 tablespoon sized cookie balls and roll them in the cinnamon sugar mixture and place on cookie sheet.
Bake 2 tablespoon sized balls of cookie dough for 10-13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of under baked for best results. Let cookies cool completely before frosting.
To make frosting: beat butter until smooth with a hand mixer in a large bowl. Slowly beat in powdered sugar until mixture is crumbly. Add salt and 1 tablespoon eggnog. Mix, adding more eggnog as desired for spreading consistency (up to 1 additional tablespoon). Frost cookies, sprinkle with cinnamon.
Store loosely covered in an airtight container for up to 3 days or freeze for up to one month.
1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane (finely crushed)
1/3 cup dark, bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees F (176 C).
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
2 tbsp butter, softened
2 tbsp Parmesan cheese
4 slices sourdough bread
2 slices mozzarella cheese See Note 1
2 slices white cheddar cheese See Note 1
In a small bowl, mix together butter and Parmesan cheese.
Spread one side of each slice of bread generously with the butter mixture.
Layer mozzarella and cheddar cheese slices on the non-buttered side of bread. You may have to tear the slices to get them to fit! Top sandwiches with remaining slices of bread.
Heat a large skillet to medium/low. Add sandwiches and brown 1-2 minutes on each side until cheese is melted. Make sure you keep the heat low to medium so the cheese has a chance to melt. Pro Tip: Cover the skillet with a cookie sheet to help the cheese melt faster!
Remove grilled cheese from skillet, cut in half and enjoy immediately.
1 1/2 cups milk
4–5 oz espresso, chilled or room temp
5 pumps peppermint syrup (approx. 5 tbsp)
4 pumps white chocolate mocha sauce (approx. 4 tbsp)
Ice
Optional Toppings
Whipped cream
Chocolate curls
Combine milk, white chocolate sauce, and peppermint syrup.
Pour in espresso and stir.
Fill up the cup with ice.
Top with whipped cream and chocolate curls. Enjoy!
