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Iced Gingerbread Chocolate Isagenix Shake

It’s cold & snowy here this morning, so I decided to spice up my morning chocolate shake. I may just get spicy every morning from now on!!

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How do you dress up your shakes?

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Banana Gingerbread

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My poor husband is home sick with the flu. He is not one to get sick, so it took a nasty fever to keep him down. I feel bad for him. You can just tell he is miserable, but on the bright side, we are all off from school today, so I decided I would fix it the best way I know how, with food of course!

Now, I love gingerbread! For me, this is not just a Christmas treat; I whip up a gingerbread throughout the year. It is spicy (like me), full of flavor, and it tastes like a big warm hug. ***sigh***

So, I have spent the past two years perfecting my own personal gingerbread recipe, and I’ve finally got that sucker polished to perfection, but today I had bananas. Usually, I toss my ripe bananas in the freezer, to be used at a later date, but I just cleaned out my freezer and realized that I had a ridiculous stockpile of frozen bananas, so now I’m on a mission to use them right away.

This is how I got the great idea to add the gingerbread spice blend to my banana bread recipe, and the result was AWESOME! It even prompted the sick one to sit up from the couch and ask me what smelled so good. I consider this a win!

I sincerely hope you all stay healthy this winter, but just in case you need a pick me up, may I suggest this yummy treat.

Ingredients

  • 3 ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 cup of brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons of ground cinnamon
  • 1 teaspoon of ground cloves
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of ground ginger
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour

Preparation

  1. Preheat the oven to 350°F, and grease a bundt pan.
  2. In a mixing bowl, mash the ripe bananas. Add the melted butter to the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, spices, and vanilla extract.
  4. Mix in the flour.
  5. Pour the batter into a greased Bundt pan.
  6. Bake for about an hour (check at 50 minutes) at 350°F or until a toothpick inserted into the center comes out clean

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Extra Creamy Pumpkin Dip with Chai Whipped Cream

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This recipe is an old favorite with a new twist. I have made this simple pumpkin dip for many fall occasions, but this is the first year I have topped it with the chai whipped cream. This marriage of flavors makes a simple recipe into something sophisticated that is sure to catch the attention of your fellow party goers.

Extra Creamy Pumpkin Dip with Chai Whipped Cream

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Preparation:
I recommend making the whipped cream first. While you can used a pre-made whipped topping, it’s really not the same as homemade.

Chai Whipped Cream

1 pint of heavy whipping cream
2/3 cup of confectioner’s sugar
3 tbsp. of powdered chai drink mix ( I prefer Tastefully Simple)

1. Place an empty metal mixing bowl in the freezer for about 5 minutes.
2. Remove the chilled bowl and add the cream.
3. Using an electric mixer, whisk on high-speed until it starts to stiffen.
4. Add sugar & chai slowly until fully blended.
5. Set aside in a clean bowl.
6. ** Be sure not to over-whip it so that it is stiff and firm. It should be soft & fluffy.

Extra Creamy Pumpkin Dip

2 blocks of cream cheese, softened
1 can (14.5 oz) of pumpkin puree
2 cups of confectioner’s sugar
2 tsp of ground cinnamon
1 tsp of ground ginger

1. Place the softened cream cheese into the same bowl that you just used to make the whipped cream. (I don’t even wash it.)
2. Using the whisk, whip the cream cheese on medium until it is fluffy and free from any lumps.
3. Spoon in the pumpkin puree, 1 dollop at a time, until it is completely incorporated.
4. Add the sugar and spices until creamy & smooth. Be sure to scrape the sides of the bowl!

The Final Presentation

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Pour the pumpkin dip into a shallow dish. Then gently spread the whipped cream on top. Garnish with a few sprinkles of cinnamon. Keep refrigerated until you are ready to serve it.
I have served this dip with apple or pear slices, ginger snaps, Nilla Wafers, or graham crackers, but be creative and see what else you can pair with this simple favorite.

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Note: The chai whipped cream is great on pumpkin bread or gingerbread. It is also heavenly on top of pecan pie 🙂