A perfect balance..
The other morning I made maybe the coolest thing I have ever made..
Last week I saw a recipe for Unicorn Hot Chocolate and I knew I had to try it.
I gathered all the ingredients and made it yesterday morning for breakfast. It was sugary and perfect and just made me smile. :)
The plus is I decided to drink it in my teacup I got from my bridal shower #fancy
Unicorn Hot Chocolate
Multi color Whipped Cream
2 cups heavy cream
1 tbsp sugar
2 drops for each color of food coloring
( I used sanding sugar instead)
For the Hot Chocolate
4 cups milk
1 tsp vanilla
8 oz white chocolate
2 tbsp pink sanding sugar
2 tbsp blue sanding sugar
a sprinkle of Lucky Charm marshmallows
Sprinkles
Directions :
1. Beat the heavy cream with the sugar until soft peaks form, about 2-3 minutes, Divide the whipped cream into separate bowls depending on what colors you want. Stir 2-3 drops of each color into the corresponding bowl. If you want you can combine the blue and pink together to form purple whipped cream.
2. In a large saucepan combine milk and vanilla and white chocolate over medium low heat, stirring occasionally. Once dissolved stir in sanding sugar, adjusting till you get the shade of purple you want. Pour into mugs.
3. Top with a color of each whipped cream and swirl it around with a spoon.
4. Top each drink with some Lucky Charms and some sprinkles.
This was a really good recipe probably didn't need to make it at 8 in the morning but lol it was fun. It also still tasted good this morning when I added some hot chocolate and whipped cream to my coffee.
The counter to this super sugary recipe is a healthy cookie I made. I mean.. if you drink the liquidy rainbow crack and then eat an Chocolate Avocado cookie it balances out ... right? aaaand Avocados make everything better right..?? yes.. always
I was going to make the Chocolate Avocado cookie while my dad and his girlfriend, Christine were here, since she is vegan but I never got around to it. We were too busy exploring and eating Mexican food ;)
I found the recipe for the Chocolate Avocado cookies on Sprouted Fig, but I added a bit of other stuff and sorta created my own thing. I even made my own Oat flour and used honey to sweeten it since I didn't have any coconut sugar.
Chocolate Avocado Cookies
Ingredients
1/2 cup honey
3/4 cup Avocado flesh ( I used a avocado and a half )
1/2 cup cocoa powder
1/2 cup chocolate chips
1/2 tsp baking soda
1 tbsp coconut oil
2 tbsp - 1/2 cup oat flour
( I added a tbsp at first but needed more)
All you need to do to make oat flour is grind up some oats and ta da .. you are done.
Preheat oven to 350 degrees.
1. Measure out the honey and cut up the Avocado and add both to the bowl of a mixer, mix until combined.
2. Mix in the Coconut oil and then add in the Cocoa powder and the baking soda.
3. Add in the Oat flour, if the dough is a little runny add more Oat flour.
4. Stir in Chocolate chips.
5. Drop spoonfuls of dough on a cookie sheet and before you put them in the oven flatten the tops of them a little bit.
6. Bake for 8-10 minutes and put on a cooling rack.
They keep better in the fridge and I've heard they taste even better the next day.
Hope you enjoyed these recipes!
Next recipe up I think is Apple Fennel and Chicken Couscous Salad! Tune in next time for that
Bye Y'all
:D
Last week I saw a recipe for Unicorn Hot Chocolate and I knew I had to try it.
I gathered all the ingredients and made it yesterday morning for breakfast. It was sugary and perfect and just made me smile. :)
The plus is I decided to drink it in my teacup I got from my bridal shower #fancy
 |
| Pretty! |
Multi color Whipped Cream
2 cups heavy cream
1 tbsp sugar
2 drops for each color of food coloring
( I used sanding sugar instead)
For the Hot Chocolate
1 tsp vanilla
8 oz white chocolate
2 tbsp pink sanding sugar
2 tbsp blue sanding sugar
a sprinkle of Lucky Charm marshmallows
Sprinkles
Directions :
1. Beat the heavy cream with the sugar until soft peaks form, about 2-3 minutes, Divide the whipped cream into separate bowls depending on what colors you want. Stir 2-3 drops of each color into the corresponding bowl. If you want you can combine the blue and pink together to form purple whipped cream.
2. In a large saucepan combine milk and vanilla and white chocolate over medium low heat, stirring occasionally. Once dissolved stir in sanding sugar, adjusting till you get the shade of purple you want. Pour into mugs.
3. Top with a color of each whipped cream and swirl it around with a spoon.
4. Top each drink with some Lucky Charms and some sprinkles.
This was a really good recipe probably didn't need to make it at 8 in the morning but lol it was fun. It also still tasted good this morning when I added some hot chocolate and whipped cream to my coffee.
 |
| Changing the color of the whipped cream |
The counter to this super sugary recipe is a healthy cookie I made. I mean.. if you drink the liquidy rainbow crack and then eat an Chocolate Avocado cookie it balances out ... right? aaaand Avocados make everything better right..?? yes.. always
I was going to make the Chocolate Avocado cookie while my dad and his girlfriend, Christine were here, since she is vegan but I never got around to it. We were too busy exploring and eating Mexican food ;)
I found the recipe for the Chocolate Avocado cookies on Sprouted Fig, but I added a bit of other stuff and sorta created my own thing. I even made my own Oat flour and used honey to sweeten it since I didn't have any coconut sugar.
 |
| Cast of Characters ; ) |
Ingredients
1/2 cup honey
3/4 cup Avocado flesh ( I used a avocado and a half )
1/2 cup cocoa powder
1/2 cup chocolate chips
1/2 tsp baking soda
1 tbsp coconut oil
2 tbsp - 1/2 cup oat flour
( I added a tbsp at first but needed more)
All you need to do to make oat flour is grind up some oats and ta da .. you are done.
Preheat oven to 350 degrees.
1. Measure out the honey and cut up the Avocado and add both to the bowl of a mixer, mix until combined.
2. Mix in the Coconut oil and then add in the Cocoa powder and the baking soda.
3. Add in the Oat flour, if the dough is a little runny add more Oat flour.
4. Stir in Chocolate chips.
5. Drop spoonfuls of dough on a cookie sheet and before you put them in the oven flatten the tops of them a little bit.
6. Bake for 8-10 minutes and put on a cooling rack.
They keep better in the fridge and I've heard they taste even better the next day.
 |
| dough! |
 |
| Finished Cookies! |
Hope you enjoyed these recipes!
Next recipe up I think is Apple Fennel and Chicken Couscous Salad! Tune in next time for that
Bye Y'all
:D
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