With summer coming rapidly to a close, we wanted to rock a recipe that is both sweet and icy. With a wide array of naughty frozen delights available to you (like this or this), frozen yogurt truly is relatively nutritious — especially if you incorporate fresh strawberries into the mix! Right? Right.
Watch as Brandi demonstrates making this delectable dessert recipe on the Breville Smart Scoop ice cream maker.
2 cups fresh strawberries, hulled & quartered
1/2 cup sugar
2 teaspoons lemon juice
2 cups plain yogurt
Place quartered strawberries in a bowl and mix with 1/3 cup sugar and lemon juice. Gently crush with a fork and let site at room temp for an hour to macerate. After an hour, gently crush with a fork again to desired consistency or blend into a puree.
Combine strawberries, yogurt and sugar and pour into the ice cream bowl. Set ice cream maker to YOGURT setting an churn.
Sometimes, we’re in the mood for something that is simply delectable. If you feel the same way today — or any day — then this delicious milkshake might fit the bill. Watch as Brandi blends up a few of our favorite things into one blissful concoction!
The shakerato is one of the tastiest summer drinks, we think, so when we saw that it was one of the options built into the guided recipe interface of the Jura GIGA 5, we were intrigued.
If you’ve been keeping an eye on our series of videos covering the recipes included with this machine, you know that they often have a rather unique approach … and the shakerato is no exception. Watch as Brandi takes it on.
A little bit sweet, a little bit spicy … no, we’re not talking about Brandi (this time!), we’re talking about today’s recipe. We love how the sweet and spicy flavor of Monin’s chai tea concentrate blends with the creaminess of soy milk, so this iced beverage is certainly one of our summertime favorites. Watch her shake it up.
In a cocktail shaker, combine all ingredients and shake it like your life depends on it! Okay, maybe not that fiercely — but definitely make sure everything is well combined and on the frothy side. Pour over ice in a pint glass and serve!
Yes, we’re serious. No, we can’t believe we are, either. We probably shouldn’t let Brandi choose her recipes on her own anymore after she brought this bad boy out to play. Who on earth blends up a slice of chocolate cake and then drinks it?! Probably the same person who blends up a donut.
We apologize in advance for any and all of the havoc this wreaks on your lovely figure, love. Ijole!
4 cups vanilla ice cream
1/2 – 1 cup milk
(1) 8 oz. slice of chocolate cake
2 shots of espresso
In a blender, puree the ice cream and the milk together. Add the cake and the espresso shot, continuing to blend and adding more milk (as needed) to get the right consistency. Serve with a straw and spoon in a pint glass, preferably away from any reflective surfaces.
One of the reasons we love sangria so much is that there is a seemingly endless number of ways to prepare it. In fact, you could probably drink sangria every night of the year and never have the same flavor combination twice. (And we’d be more than willing to test this hypothesis … you know, for science!)
This sangria recipe is perfect for summer because it incorporates a little bit of a tropical note, so even if you can’t enjoy it beach-side, you’ll feel like you are. Watch as Brandi crafts a pitcher of this deliciously refreshing beverage.
If there’s one word that we can use to describe many of the recipes integrated into Jura’s GIGA 5, it’s interesting. Many of them include the combination of ingredients that we wouldn’t have previously considered, but actually end up tasting quite nice.
Case in point: the Red Cool, which is a variation of the White Cool we crafted awhile ago. Watch as Brandi let’s the Giga do the heavy lifting to create this refreshing drink.
4 teaspoons Campari
1.5 oz espresso
Fill your serving glass with ice. Pour the Campari over the ice and then fill the glass with carbonated lemonade about 2/3 of the way. Pull your shot of espresso and pour it over the lemonade to create a layered look. Serve with two straws so that you can mix everything together before enjoying.
If you find yourself with a few ‘vintage’ bananas, you have one of two choices: Whip up a delicious banana licuado or whip up a delicious banana bread. If you have several over-ripe bananas at your disposal, we highly recommend that you whip up both, but if not — and you’re all smoothied out — Brandi’s espresso-infused take on a classic is the best thing you can do for yourself today.
Armed with a slightly altered version of her Grandmother’s recipe, watch Brandi craft us a loaf of this ultra-moist recipe.
3 very ripe bananas
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 shots of espresso (room temperature)
1 1/2 cups of flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
Grease a bread / loaf pan and preheat the oven to 300F.
Beat the bananas until they are mostly liquid; add the eggs and blend.
In a separate bowl, cream the butter and slowly add the sugar; beat until fluffy.
Add the banana mixture, vanilla extract and espresso to the creamed sugar.
Combine flour, baking soda and baking powder, then blend it into the batter.
Transfer batter to greased pan and bake for 1 1/4 hours, or until firm to the touch.
We really wish that summer would actually come by Seattle and stay awhile. We really, really, really, really wish it would. But every year, we find ourselves in the same disappointed place … so you’d think we’d be used to it by now, right? Wrong! Why accept the reality of lackluster summers in the Pacific Northwest when you can use it as a prime opportunity to complain about the lackluster summers of the Pacific Northwest?
One method in which we register our surlitude is to craft deliciously refreshing beverages that we know would be amazing to sip under the hot sun as we work through the ol’ mini-golf course. And even though we have to don our rain jackets and most of our hazards are actually mud puddles, you know that we will be sipping this lovely Arnold Palmer-inspired drink this weekend … and you should, too.