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Tag Archives: vanilla

Bailey’s Shamrock Shakes

15 Sunday Mar 2015

Posted by BakedNorthwest in Boozy, Desserts, Holidays, Smoothies & Shakes

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Tags

Bailey's, Irish Cream, milkshake, mint, Shamrock Shake, vanilla, whipped cream

Bailey's Shamrock Shake

I don’t remember my first Shamrock Shake, but I know they have been around for quite some time. I remember wondering what this green milkshake from the drivethru was all about and wondered how it was so darn good. It was simple while still being really unique, and it was GREEN.

Years later, the Shamrock Shake seems to have drawn quite a cult following. Everyone makes a really big deal about them every March. However, since I made my first Shamrock Shake at home, I haven’t worried about going to the drivethru. This year…it was only natural to add one of my favorite Irish boozes to the mix. Baileys……..of course. It’s pretty much your standard Shamrock shake…with Baileys. Just treat yourself to one and don’t worry about it.

Recipe
Bailey’s Shamrock Shake
By Baked Northwest
Makes 1 large or 2 small shakes

Ingredients

  • 3-4 scoops of good vanilla ice cream
  • 1/2 cup Bailey’s Irish Cream
  • 4 ice cubes
  • 1/4 – 1/2 tsp. mint extract (depending on how much mint flavor you want mixed with your Bailey’s)
  • 5 drops green food coloring
  • whipped cream and green sprinkles for garnish, and maybe a maraschino cherry
  1. Add first five ingredients to a blender and blend until thick and smooth. If shake is too thin, add a bit more ice cream. If it’s too thick, add a small splash of Bailey’s or another ice cube.
  2. Pour in a glass (or two), add whipped cream and sprinkles to the top. Enjoy, and be happy you didn’t sit in the drive thru.

Peaches N’ Cream Ginger Icebox Cake

16 Tuesday Sep 2014

Posted by BakedNorthwest in Desserts, Easy, Entertaining, LuLu's Classics

≈ 2 Comments

Tags

gelatin, ginger, gingersnaps, greek yogurt, heavy cream, peach, peaches, peaches and cream, peaches n' cream, sugar, ui, vanilla, whipped cream

Peaches N' Cream Icebox CakeSo, icebox cakes may be my favorite thing ever.

The first time I had one, I thought I was eating the best cake in the world. Let it be noted I am picky about cakes – give me a cookie or brownie over a cake any day. So my Mom made a chocolate mint cake, which I have yet to share here (yes, failing at blogging as always). I literally thought I was eating a cake that was baked in the thinnest of layers, and was so moist and delicious I just couldn’t believe it. Imagine my shock and awe when my mom told me the cake was just chocolate wafer cookies and mint whipped cream, thrown in a fridge and then *poof* morphed into one of the easiest and greatest treats I had ever had.Peaches N' Cream Icebox CakeThat, my friends, is the magic behind icebox cakes. No turning on the oven – not many crazy ingredients. You just have to find yourself some good crunchy cookies at the store and have a good springform pan. Okay – you are buying store bought cookies, try not to freak out. That is why these are called icebox cakes instead of refrigerator cakes – they are retro! But not so retro that they came before the time of anything from out of a box. Moving on!Peaches N' Cream Icebox Cake

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Nanaimo Bars

29 Tuesday Apr 2014

Posted by BakedNorthwest in Cookies, Desserts, Easy

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Tags

almond, Canada, chocolate, cocoa, coconut, custard, dessert, Nanaimo, nanaimo bars, vanilla

Nanaimo Bars
When you are representing Canada at your own birthday party, you have to keep it real. First, you make semi-homemade poutine. Then, you make Nanaimo Bars for dessert. These things, combined with copious amounts of Kokanee, Crown, and Canadian Tuxedos…pretty much make for an unforgettable night.
Nanaimo Bars
I have been wanting to make Nanaimo bars ever since we took a weekend trip to Vancouver BC…with our cell phones out of range, we were constantly getting lost on the Canadian roads. On the way home, trying to follow road signs and still managing to get hopelessly lost, we went under a sign that read “Nanaimo” and I tried saying it…”Na-naimo? naaaa…naymo?” I am famous for pronouncing things wrong, particularly unknown towns and cities (Fife, Kittitas, and Tenino are just a few of the classics). At this point in our trip we pretty much lost it over Nanaimo and couldn’t stop laughing.

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Chocolate & Goat Cheese Truffles for a Very Special Person

22 Thursday Nov 2012

Posted by BakedNorthwest in Desserts, Easy, Entertaining, Events, Holidays, Thanksgiving, Uncategorized

≈ 2 Comments

Tags

black pepper, cocoa powder, dark chocolate, goat cheese, salt, truffles, vanilla

Although today is Thanksgiving and debatably (is that even a word?) the best Holiday ever, it is also another very special day – my Mom’s birthday. Every few years, her birthday falls on this day, and I wanted to do some special things for her.

That’s the reason I love cooking – on special days you can make people happy by making them something that brings them joy.

When I saw this recipe for Chocolate Goat Cheese Truffles I knew this would be my mom’s “Birthday Cake.” Like me, she loves goat cheese. Mixing it with chocolate sounds weird, but this turned into the easiest and tangiest chocolately truffles you’ll ever make.

A cocoa powder bomb!

Happy Birthday to the best Mom ever! I know you’re making the turkey today and doing probably over half of our Thanksgiving meal (recipes to follow!), but I Love You and hope you get to relax on a day that is normally filled with chaos for the master chef!

Recipe
Chocolate & Black Pepper Goat Cheese Truffles
From (where else?) The Joy the Baker Cookbook
Makes 15-20 truffles

Ingredients

  • 4 ounces dark chocolate, coarsely chopped
  • 4 ounces fresh goat cheese, at room temperature
  • 3 tbsp granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp coarsely crushed black peppercorns
  • 3 tbsp unsweetened cocoa powder
  • coarse sea salt

Place about 2 inches of water in a small saucepan, and place chocolate in a heatproof bowl. Set the bowl over, but not touching, the simmering water to melt the chocolate. Once the chocolate is melted, remove bowl from the pot and set aside to cool slightly.

In a medium bowl, whisk together goat cheese, melted chocolate, sugar, vanilla, and peppercorns until fluffy and well incorporated. Cover the mixture in plastic wrap and refrigerate for 1 hour or until firm.

Once firm, portion a heaping teaspoon of the goat cheese mixture into clean hands and roll into a ball. Coat the ball in cocoa powder, place on a cookie sheet, and top with a few flakes of coarse sea salt. Serve slightly chilled.

Truffles will last, in an airtight container, in the refrigerator for up to 3 days.

Cranberry Orange Poppyseed Cookies

07 Wednesday Nov 2012

Posted by BakedNorthwest in Baking, Bloggerific, Cookies, Desserts, Easy, Holidays, Thanksgiving

≈ 1 Comment

Tags

butter, cookies, cranberries, cranberry, eggs, orange, poppy seed, powdered sugar, vanilla

These cookies are so easy and perfect for fall. With dried cranberries, orange zest, and poppy seeds, they can practically be substituted as a healthy breakfast cookie…Mix them up the day before a party, and the next morning  you’ll take out simple and slice-able dough that bakes up perfectly.

The best part about these cookies? There are loads of variations for the basic dough that you could make work during just about any season. This recipe is very similar to Martha Stewart’s Lime Meltaways that I made back in July. Next time, I would consider adding:

  • grated zest of 2 lemons; coat with or mix in 1/4 cup poppy seeds
  •  grated zest of 2 limes; coat with 1/4 cup cornmeal
  • 1/2 cup chopped dried apricots; coat with or mix in 1/2 cup finely chopped pistachios
  • 1/2 cup mini chocolate or peanut-butter chips
  • 1/4 cup finely chopped candied ginger; coat with or mix in 1/4 cup sesame seeds
  • Swap 1/4 cup of flour for unsweetened cocoa
  • Swap 1/2 to 1 cup of flour for ground almonds, pecans, hazelnuts or walnuts

Recipe

Cranberry Orange Poppyseed Cookies (Slice and Bake Cookies)

From the Joy the Baker Cookbook, adapted from Smitten Kitchen & Dorie Greenspan

Makes about 3 dozen cookies

  • 2 sticks unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 large egg
  • 1 large egg yolk
  • Pinch of salt
  • 1 teaspoon vanilla or almond extract
  • 2 teaspoons orange zest
  • 3/4 cup dried cranberries
  • 1 tablespoon poppy seeds
  • 2 cups all-purpose flour
  1. Put the butter and powdered sugar in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until smooth, about 2 minutes. Add the egg, yolk, and vanilla, and beat until well blended, another 2 minutes. Stop the mixer to scrape down the bowl if necessary.
  2. Add the flour and the salt, orange zest, cranberries, and poppy seeds, all at once, to the egg mixture and beat on low speed until just incorporated. Stop the mixer and and remove the bowl and finish incorporating the ingredients with a spatula.
  3. Divide the dough in half and place each half on a sheet of waxed paper. press each half into a log 1 inch in diameter. Roll into plastic wrap and store in the fridge to chill for at least 3 hours, although overnight is best.
  4. When ready to bake, place racks in the middle and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets w/ parchment paper and set aside.
  5. Remove the dough from the refrigerator, unwrap, and use a knife to slice dough into 1/3 inch thick rounds. lace on baking sheet about 1 inch apart.
  6. Bake for 12 – 15 minutes, or until barely browned around the edges. Remove from the oven and cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
  7. Cookies will last, well wrapped, at room temperature for up to 4 days. For at least a month if you freeze them. The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.
  8. NOTE: If using different mix-ins and coating the cookies, roll cookie logs in any coatings after taking out of refrigerator, before putting in oven.

Peanut Butter Ice Cream Sauce

30 Sunday Sep 2012

Posted by BakedNorthwest in Desserts, Easy, Sauces

≈ 1 Comment

Tags

butter, cream, peanut butter, powdered sugar, sauce, vanilla, vanilla ice cream

ice cream sundae with homemade peanut butter sauce

There is no reason to ever buy store-bought ice cream sauce. Why? Because this fabulous recipe exists. I don’t think I could ever come up with this on my own out of thin air, but Joy the Baker did. Go buy some vanilla ice cream and enJOY!

Recipe

Peanut Butter Ice Cream Sauce

makes about 1/2 cup sauce, enough for 4 sundaes

From the Joy the Baker Cookbook

Ingredients

  • 2 tbsp unsalted butter, melted
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • pinch salt
  • 1/2 tsp vanilla extract
  • 1 tbsp milk or cream

Combine all ingredients in a small saucepan over low heat. Once heated through, peanut butter mixture will be smooth and easily pourable.

Pour over scoops of vanilla ice cream. Go crazy and add chocolate sauce, whipped cream, nuts, bananas, or a cherry on top!

Pineapple Malted Milkshake

22 Thursday Mar 2012

Posted by BakedNorthwest in Desserts, Smoothies & Shakes

≈ 1 Comment

Tags

malted milk, milk, pineapple, vanilla, vanilla ice cream

There are some recipes out there that are so fun, so easy, and so unique that I have to try them right away. A pineapple malted milkshake? Definitely covers all three.

I happened to have everything on hand except for the malted milk powder (which I thought was weird and freaked me out) but I went for it anyways. Thank god it’s not the same as Whoppers, because I hate whoppers with a fiery passion that consumes my soul…Ok, that might be a slight over exaggeration…

The milkshake turned out divine, and the malted taste is subtle enough for me to handle. I restrained myself from adding some ice cubes (a must for me on most homemade milkshakes) and next time I would probably add a few to make it a homerun.

Recipe

Pineapple Malted Milkshake

from the Joy the Baker Cookbook

Makes one large milkshake, or two smaller ones

Ingredients

  • 1 cup milk
  • 2 cups vanilla ice cream
  • 3 tbsp. malted milk powder
  • 1/2 tsp. pure vanilla extract
  • 1 cup fresh pineapples chunks

In a blender combine the milk, ice cream, malted milk powder, vanilla, and pineapple. Blend on high until smooth and creamy. Pour into a tall glass and savor the goodness immediately!

Shamrock Shake.

15 Thursday Mar 2012

Posted by BakedNorthwest in Desserts, Easy, Holidays

≈ 1 Comment

Tags

green, ice cream, mcdonald's, milk, milkshake, mint, shake, shamrock, st. patrick's day, st. patty's day, vanilla

People search far and wide for this shake…but it can easily be made at home.

Move over, McDonald’s. It ain’t that hard to make your own Shamrock Shake at home…and these ingredients are readily available, not just for “A Limited Time Only.”

The first time I ever had a Shamrock Shake was years and years ago…I can’t remember how old I was, but I do remember my mom and I saying, “What is this?” When you have it for the first time, it is hard to pinpoint the exact flavor, it is just good. Oddly enough, once you figure out the ingredients it’s dangerously simple to make at home.

With the cherry on top, it’s really almost a Christmas Shake…

Although not an exact replica of the classic Shamrock Shake, this baby is still good. For me, homemade milkshakes HAVE to be made with some ice. It’s just better that way, and my mom doesn’t lie.

Recipe

Shamrock Shake

Serves 1

Ingredients

  • 3-4 big scoops of good vanilla ice cream
  • 1/2 cup milk
  • 4 ice cubes
  • 1/2 tsp. mint extract
  • 5 drops green food coloring
  • whipped cream and maraschino cherries, for garnish
  1. Add first five ingredients to a blender and blend until thick and smooth. If shake is too thin, add a bit more ice cream. If it’s too thick, add a small splash of milk or another ice cube.
  2. Pour in a glass, add whipped cream and maraschino cherries to the top. Enjoy, and be happy you didn’t sit in the drive thru. 

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