Chocolate Trinity Espresso Milkshake

Chocolate Trinity Espresso Milkshake

Chocolate Trinity Espresso Milkshake

Cookies and Milk just go together, especially when it comes to snacks. But here’s a milkshake especially for the grownups. If you like chocolate mixed with a little coffee, this is for you.  You can always just leave out the espresso if you want to make it for the kiddos.

Chocolate Trinity Espresso Milkshake

If you have a Publix grocery store in you area you have to try this Chocolate Trinity Ice Cream!   It is now one of my favorites and if you like chocolate, it will certainly be one of your favorites too.  If you can’t find this particular brand, just use another double or triple chocolaty, fudgy ice cream and it will work great.

Chocolate Trinity Espresso Milkshake

This milkshake will pair perfectly with my Brownie Espresso Cookies.  They are an ideal midnight snack for Santa.  This will give him a boost to help make it through his busy night.  Putting together all of those toys late into the night can sometimes call for a little caffeine, so this will certainly help.

Here’s a few items (or very similar) that were used in making this Chocolate Trinity Espresso Milkshake:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Chocolate Trinity Espresso Milkshake
Chocolate Trinity Espresso Milkshake
Print Recipe
Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Chocolate Trinity Espresso Milkshake
Chocolate Trinity Espresso Milkshake
Print Recipe
Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Ingredients
Servings: person
Instructions
  1. Add milk, espresso powder and ice cream to your blender and blend until completely smooth or to your desired consistency. **
  2. Add a touch more milk or ice cream if you desire your milkshake to be a little thinner or thicker.
  3. Pour into glass and top with whipped cream and a drizzle of chocolate syrup.
Recipe Notes

** This ice cream has fudgy chunks, so you will need to blend well.

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Brownie Espresso Cookies

Brownie Espresso Cookies

Brownie Espresso Cookies

Super yummy cookies, that are super easy to mix up and bake. I made these cookies years ago and decided to up the flavor this time with a little espresso.

Brownie Espresso Cookies

The final mixture will be very thick and fudgy.  This is the way it should be, so just keep mixing until you have it all incorporated.  Use a good sturdy spoon to help with the mixing. I like the spoon from this Pampered Chef Basic Tool Set, it’s a great multi-purpose spoon.  I also love the Pampered Chef scoops, the Pampered Chef Small Scoop is perfect for scooping out these cookies.  This way they are all the perfect size.

Brownie Espresso Cookies

Let them cool completely on a wire rack after you take them out of the oven.  I know, I know, it’s hard to not eat them right out of the oven.

Brownie Espresso Cookies

Serve these Brownie Espresso Cookies with my Chocolate Trinity Espresso Milkshake for the ultimate snack that will give you a boost of energy. This is a great combination for the holidays. It can also be a wonderful substitute for the traditional cookies and milk for Santa. Santa will thank you for that extra boost of energy from the caffeine.

Here’s a few items (or very similar) that were used in making these Brownie Espresso Cookies:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.
Brownie Espresso Cookies
Brownie Espresso Cookies
Print Recipe
Servings Prep Time
3 1/2 dozen cookies 5 minutes
Cook Time
10 minutes (per batch)
Servings Prep Time
3 1/2 dozen cookies 5 minutes
Cook Time
10 minutes (per batch)
Brownie Espresso Cookies
Brownie Espresso Cookies
Print Recipe
Servings Prep Time
3 1/2 dozen cookies 5 minutes
Cook Time
10 minutes (per batch)
Servings Prep Time
3 1/2 dozen cookies 5 minutes
Cook Time
10 minutes (per batch)
Ingredients
Servings: dozen cookies
Instructions
  1. Preheat oven to 350 degrees
  2. Line baking sheet with parchment paper or spray with non stick spray.
  3. Mix espresso powder and water in a small bowl or cup
  4. In a large bowl, combine brownie mix, flour, eggs, oil and espresso/water mixture. Stir until well mixed. Fold in chocolate chips until incorporated.
  5. Put powdered sugar in a shallow dish.
  6. Using small scoop or tablespoon, put 1 scoop of the dough into the powdered sugar and roll around to coat well.
  7. Place on baking sheet, about 2" apart. Bake for 8 - 10 minutes. Remove from pan onto a wire rack and let cool.
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Apricot Cranberry Nut Bars

Apricot Cranberry Nut Bars

Apricot Cranberry Nut Bars

This was the very first recipe that I posted on my blog.  I have learned a lot since then, but not even close to as much as there is to learn.  I decided it was time for a re-post of these Apricot Cranberry Nut Bars, because they are one of my favorite.

Apricot Cranberry Nut Bars

These are really easy to put together. The crust layer goes down and gets browned a little, then the other ingredients get layered on top.  You can make this in any 9 x 11 pan but this 15 x 11 Pampered Chef Large Bar Pan is great for these bars, and lots of other recipes.

Apricot Cranberry Nut Bars

Fresh out of the oven, it’s hard to resist, but it needs to cool down just a bit.

Apricot Cranberry Nut Bars

These are great for a quick and easy snack or perfect for an on the go breakfast.  I made these the other day and shipped most of them to my son since they are one of his favorite.  I think he was happy to get something homemade, especially these Apricot Cranberry Nut Bars.

Here’s a few items (or very similar) that were used in make these Apricot Cranberry Nut Bars:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Apricot Cranberry Nut Bars
Apricot Cranberry Nut Bars
Print Recipe
Servings Prep Time
3 dozen bars 10 minutes
Cook Time
34 minutes
Servings Prep Time
3 dozen bars 10 minutes
Cook Time
34 minutes
Apricot Cranberry Nut Bars
Apricot Cranberry Nut Bars
Print Recipe
Servings Prep Time
3 dozen bars 10 minutes
Cook Time
34 minutes
Servings Prep Time
3 dozen bars 10 minutes
Cook Time
34 minutes
Ingredients
Servings: dozen bars
Instructions
  1. Preheat oven to 350 degrees. Depending on the pan you are using, you may want to use a non-stick spray or butter.
  2. In a large bowl, combine flour, oats, sugar, baking powder and soda. Cut in the butter with a pastry blender (or you could use 2 forks) until the mixture resembles coarse crumbs. Reserve 1 heaping cup of the crumbs to add to the top.
  3. Press the remaining crumbs into the bottom of the 15 x 11 bar pan (or you can use a 9 x 11 baking pan if that is all you have) Bake for 12 minutes.
  4. In a medium bowl, combine the preserves, cranberries and pecans. Carefully, spread the mixture over the baked crust layer. Sprinkle the reserved crumbs evenly over the top of the fruit layer. Bake for 20 - 22 minutes until golden. Let cool and cut into bars.
Recipe Notes

Recipe was adapted from Paula Deen's Magazine 'Fruit and Nut Bars' recipe.

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Turkey Orzo Soup

Turkey Orzo Soup

Turkey Orzo Soup

This soup is a wonderful use of your leftover Thanksgiving turkey!  It is warm, comforting and oh so delicious.  Lately, my experimenting in the kitchen has not been going as great as I like it to.  There have been several recipes that just didn’t taste as great as I wanted, so of course they didn’t make the blog.  This recipe, however, was even better than I anticipated.  It is definitely one of my new favorite soups.

Turkey Orzo Soup

The soup starts off with onion, mushrooms, carrots and garlic.

Turkey Orzo Soup

Everything in this soup just blends so well together.  None of the ingredients overtook the other ingredients.  You can certainly substitute some rotisserie chicken for the turkey.  I actually used some turkey that I had frozen from the last time I cooked a turkey breast and it worked perfectly.

Turkey Orzo Soup

This soup would also make a great replacement for the standard chicken noodle when you are feeling a little under the weather.  I really just can’t say it enough, this soup was wonderful!!  I am just so pleased at how it turned out and I think you and your family will be pleased too.

Here’s a few items (or very similar) that were used in making this recipe:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Turkey Orzo Soup
Turkey Orzo Soup
Print Recipe
Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Turkey Orzo Soup
Turkey Orzo Soup
Print Recipe
Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: large servings
Instructions
  1. Add canola oil to a large pot or dutch oven, and heat over medium high.
  2. Add onion when oil is hot and cook for about 3 minutes or until softened, stirring often.
  3. Add mushrooms and carrots and cook for about another 5 minutes, add garlic for the last minute. Also add about another tablespoon of oil if all of your oil has absorbed.
  4. Add flour and cook for about 2 minutes, stirring most of the time.
  5. Add the chicken stock, marjoram, worcestershire sauce, salt, pepper and red pepper flakes, then bring to simmer. Turn heat to medium low and cook about 20 minutes or until carrots are tender.
  6. Add turkey and orzo, and cook another 10 minutes. **
  7. Stir in half and half and bring back up to heat and you are ready to enjoy!
Recipe Notes

**After you add your orzo and it begins to absorb your liquid, if your soup is too thick, just add a little water or even more chicken stock.  I had to add even more water to my leftovers to thin it out a bit.

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Instant Pot Incredible Pot Roast

Instant Pot Incredible Pot Roast

Instant Pot Incredible Pot Roast

This Pot Roast is absolutely incredible!!  It is super tender, which is the only way a truly great post roast should be, at least in my opinion.  Because no matter how great the flavor, if the meat is tough, it’s just not something I want to eat. My roast was 3 1/2 pounds so it was enough for lots of left overs, since I am only cooking for 2 these days.  An open-face roast beef sandwich is a super easy and perfect meal after working all day.

Instant Pot Incredible Pot Roast

If you don’t have an Instant Pot, any pressure cooker should work, just adjust the instructions for your machine.  I like starting off by browning the roast, it adds to the flavor.  If your roast is more than 3 1/2 pounds you will probably want to add some time to ensure it is fall-apart tender.  The tenderness of your roast will also depend on your cut of meat.  Buy the cut of meat that you like, or that is on sale (mine was on BOGO at Publix), but just remember to adjust your cooking time if you have a tougher cut of meat.

Instant Pot Incredible Pot Roast

You can certainly add some potatoes in with the carrots, and I usually do that.  This time, I had decided to serve mine over mashed potatoes and that was delicious. You can also thicken your gravy by adding a cornstarch slurry (cornstarch dissolved in some water) into the existing gravy and continuing to heat on the saute setting of the Instant Pot.

Here’s a few items (or very similar) that were used in making this Instant Pot Incredible Pot Roast:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

 

Instant Pot Incredible Pot Roast
Instant Pot Incredible Pot Roast
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
1 1/2 hours 20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
1 1/2 hours 20 minutes
Instant Pot Incredible Pot Roast
Instant Pot Incredible Pot Roast
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
1 1/2 hours 20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
1 1/2 hours 20 minutes
Ingredients
Servings: servings
Instructions
  1. Add canola oil to your Instant Pot and set on Saute mode. When heated, add your roast and brown on each side. (it won't be easy to turn the roast over, but with the help of some good tongs you can do it)
  2. Remove roast when browned and add onion to the Instant Pot, continuing on the Saute mode. If you need to, you can add a little more oil. Stirring often, let the onion cook to the stage of becoming translucent, and add the garlic. Let the garlic cook for about 30 seconds while continuing to stir.
  3. Add the red wine to the Instant Pot, and try to scrape any bits that have stuck to the bottom with a large spoon or spatula. Turn the Saute mode off and stir in the tomato paste, worcestershire sauce, and thyme.
  4. Carefully, add the roast back to the Instant Pot, then add the beef broth.
  5. Put lid on Instant Pot and set the valve to Sealing. Turn on the Manual Pressure and set to 70 minutes. It will take about 10 minutes to get up to pressure, then the time will begin to count down.
  6. Once the 70 minute cook time is complete, let the pressure release naturally for at least 5 minutes, then turn the valve to Venting and allow the remaining pressure to release. After all pressure has released, remove the lid. At this point, check the tenderness of your roast and make sure it is tender. (if it feels tough, you may want to cook another 10 minutes before adding carrots, but that is up to you, not everyone wants their meat as tender as I do)
  7. Add your carrots on top of the roast, put lid back on and set valve to Sealing again. Turn on the Manual Pressure and set to 10 minutes (or 6-8 minutes if your carrots are cut small). It will again take approximately 10 minutes to reach pressure, then your cook time will begin.
  8. Once the cook time has completed, you can let the pressure release on its own or go ahead and turn the valve to Venting and allow pressure to release immediately. Remove lid and you are ready to serve.
  9. ***If you want your gravy to be thicker, remove your roast and carrots and turn the Saute mode back on the Instant Pot. Mix together about 2 tablespoons of cornstarch and 2 tablespoons of cool or room temperature water and once the gravy has reach a nice simmer, add the cornstarch slurry and stir as it thickens. Once it has thickened, ladle over your roast.
Recipe Notes

** if you don't have red wine or don't want to use wine, you can just increase the beef broth.

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