Compiled Recipe – Pumpkin Spice White Hot Chocolate

Pumpkin Spice White Hot Chocolate

* 3 ½ cups whole milk (or 2%)
* ¼ cup International Delight’s Pumpkin Spice Creamer
* 4 ounces white chocolate, chopped
* marshmallows for serving
* pinch of pumpkin spice garnish

* Gently heat milk, International Delight’s Pumpkin Spice Creamer, and white chocolate in a small sauce pan over medium/low heat. Stir constantly until chocolate is completely melted and milk is hot, but not boiling. Remove from heat, pour into mugs, and top with marshmallows and pumpkin spice, if desired.


Compiled Recipe – Halloween Marshmallow Treats

Halloween Marshmallow Treats

* ½ stick unsalted butter
* 1 package Campfire Marshmallows Scary Berry Marshmallows
* 3 cups Campfire Marshmallows Mini Marshmallows, divided
* 6 cups crisp rice cereal

(For buttercream)
* 2 sticks butter, at room temperature
* 3 ¼ cup powdered sugar
* 1 tsp. clear vanilla extract
* 1 tbsp. whole milk
* black food color pen or liquid black food color for face detail

* In a large heavy bottomed pot, melt butter over medium heat. Stir in Scary Berry marshmallows and 2 cups of mini marshmallows until melted. Remove from heat and add cereal and remaining 1 cup of mini marshmallows. Stir to combine. Spread into a greased 9×13 pan and let cool completely (about 1 hour). When the treats are cool, use a 1 1/2 inch biscuit cutter to cut out 28 small circles from the treats (or cut into 2 inch squares with a knife).

(Make Buttercream)
1) In the bowl of a stand mixer fit with a paddle attachment, cream butter until very light and fluffy, about 5-6 minutes. Add powdered sugar, 1/2 cup at a time, mixing on low until incorporated. Turn mixer to high to fully combine. Add vanilla and milk and mix on high until buttercream is very fluffy.

2) Transfer buttercream to a piping bag fit with a jumbo piping tip. Pipe small ghost shapes onto each marshmallow treat. Use food color pen or food color and small brush to create the ghost faces.

3) Serve up your spooky treats and enjoy!



Compiled Recipe – No Bake Banana Cake

No Bake Banana Cake

* ¾ cups whole milk
* ½ tbsp. lemon juice
* 1 ½ cup all-purpose flour
* ½ tsp. baking powder
* ½ tsp. baking soda
* ¼ tsp. salt
* ¼ cup plus 2 tbsp. butter, unsalted
* ¼ cup brown sugar, packed
* ½ cup white sugar
* 3 medium eggs
* 1 ½ tsp. vanilla extract
* 1 cup ripe bananas, mashed (lakatan variety)

1) Combine the milk and the lemon juice, mix and let sit for 10 minutes. Set aside.

2) In a bowl, combine flour, baking powder, baking soda, and salt, whisk well and set aside.
In another bowl, cream the butter and both sugars until well incorporated. Add the eggs one by one. Add the vanilla and the mashed bananas and mix well.

3) Add the flour mixture in batches, alternating with the milk mixture. Fold in 1/2 cup chopped walnuts.

4) Pour the batter into a 6-inch cake pan and cover with aluminum foil. Steam for 1 hour or until cooked. Let cool before serving. Top with caramelized bananas (optional).



Compiled Recipe – Biscoff Cookie Milkshake

Biscoff Cookie Milkshake

* 3 cups vanilla ice cream
* 1 cup Biscoff spread
* 1 cup whole milk
* 5 Biscoff cookies, divided
* whipped cream

1) In a blender add the vanilla ice cream, Biscoff spread and whole milk. Blend for 20 seconds. Scrape down the sides if need be. Then add 3 Biscoff cookies and pulse for 5 seconds until cookies are broken and mixed into the milkshake.

2) Divide evenly among 4 glasses. Top with whipped cream and half a Biscoff cookie.


Compiled Recipe – S’mores Milkshake

S’mores Milkshake

* 2 cups vanilla ice cream
* ¾ cup whole milk
* 13 marshmallows, divided
* 1 to ½ chocolate bars
* 3 Graham crackers
* chocolate syrup

1) Preheat broiler on high.

2) While oven is heating, place 10 marshmallows on a baking sheet covered with aluminum foil. Then add 3 graham crackers, chocolate from half a chocolate bar, and 3 marshmallows on top (you should have 3 s’mores). Broil on high for 30-seconds to 1 minute until marshmallow is toasty. Remove from oven and let cool.

3) In a blender, add vanilla ice cream, whole milk, and 1 chocolate bar. Blend for 10 seconds. Then add in 6 toasted marshmallows, and one s’more. Pulse 5 times until just incorporated.

4) Drizzle chocolate syrup in glasses, then divide the s’mores milkshake batter between both glasses. Top with 2 toasted marshmallows and one full s’more. Enjoy immediately.



Compiled Recipe – Reese’s Peanut Butter Cup Oreo Milkshake

Reese’s Peanut Butter Cup Oreo Milkshake

* 2 cups (about 4 scoops) packed chocolate ice cream
* 1/3 cup milk (whole milk)
* 2 to 3 tbsp. creamy peanut butter
* ¼ cup mini Reese’s peanut butter cups
* 4 to 6 Reese’s Butter Cup Oreos
* whipped cream (optional)
* mini Reese’s peanut butter cups (optional)

1) Place ice cream, milk, and peanut butter into a blender and blend on medium-high speed until thoroughly combined.

2) Add in Mini Reese’s Peanut Butter Cups and Oreos and pulse until they are fully incorporated into the milkshake.

3) If desired, top with whipped cream and mini Reese’s Peanut Butter Cups. Serve immediately.




Compiled Recipe – Spinach, Ham and Corn Frittata

Spinach , Ham and Corn Frittata

* 5 large eggs
* 2 cups whole milk
* ½ tsp. salt
* ground black pepper (to taste)
* 1 tbsp. butter, softened
* 5 cups French bread, cubed
* 70 grams spinach, frozen, thawed
* ¼ cup corn kernels
* ½ cup ham, diced
* ½ cup cheddar cheese, grated
* ½ cup mozzarella cheese, grated

1) Beat eggs and milk together in a bowl. Season with salt and pepper. Set aside.

2) Brush a 9-inch baking pan with butter. Place half of the bread cubes in the pan. Top with half of the spinach, corn , ham and cheeses.

3) Make another layer with the remaining ingredients.

4) Pour egg mixture into the pan. Sprinkle with more cheese, if desired.

5) Let strata soak in the refrigerator or overnight. Alternatively, you can lightly press down with a spatula to allow bread to absorb the egg mixture.

6) Bake at 350◦F for 30 to 40 minutes or until golden brown and firm to the touch. (Note: Cover with foil if top browns too quickly.)


Compiled Recipe – Key Lime Pie Milkshake

Key Lime Pie Milkshake

* 14 ounce Vanilla Low Fat Frozen Yogurt
* 1 cup whole milk
* 2 limes (about ¼ cup) juiced & zested
* ¼ cup powdered sugar
* 6 Graham crackers, divided
* whipped cream
* lime wedges (for garnish), optional

1) Zest 2 limes, then cut in half and juice (zest and squeeze lime juice directly in blender).

2) Add frozen yogurt, whole milk, and powdered sugar to the blender. Blend until smooth (about 10 seconds).

3) Divide into two cups (or one large individual glass). Top with whipped cream. Sprinkle remains of lime zest on top of whipped cream. Crumble 1 graham cracker on top of whipped cream. Garnish with two quarter pieces of graham cracker and lime wedge. Enjoy immediately.





Compiled Recipe – Berries and Cream Milkshake

Berries and Cream Milkshake

* 2 cups (about 4 scoops) packed vanilla bean ice cream
* 1/3 cup milk (whole milk)
* ½ cup roasted berries, chilled
* 1 ounce Chambord (optional)

Optional garnishes:
* whipped cream
* waffle cookie crumbs

* Place ice cream, milk, roasted berries and Chambord into a blender and blend on medium-high speed until thoroughly combined. If desired, top with whipped cream and waffle cookie crumbs. Serve immediately.


Compiled Recipe – Birthday Cake Milkshake

Birthday Cake Milkshake

* 2 tbsp. vanilla frosting
* 1 ½ cup vanilla ice cream
* 1/3 cup whole milk
* 3 tbsp. dry cake mix
* 3 tbsp. sprinkles, plus more for garnish
* whipped cream and cake cubes (optional)

1) Prepare your cup by place frosting in the bottom of glass and smearing up the sides of the glass, so the glass is coated in frosting. Set aside.

2) In blender combine ice cream, milk and dry cake mix. Blend until smooth.

3) Pour into prepared glass and top with whipped cream and cake cubes.