"(Sweet Mother of) Monkey Milk"shakes w/ Gold Coins | Wreck It Ralph | #FoodnFlix

Later this year, the Food 'n Flix club will be celebrating our 8th anniversary. Just thinking about how long we've been creating movie-inspired recipes together makes me all warm and gooey inside. We're kicking off 2018 with one of the 4 animated movies on the schedule for the year - Wreck It Ralph!

Cherry Pie Milkshake inspired by The Outsiders | #FridayPieDay

I'm stepping outside of the box today and sharing a derivative of pie for this month's edition of FridayPieDay. I originally made this with the intention of sharing for a "favorite '80's movie-inspired" post I did earlier this month with Kimberly from Coffee and Casseroles, but I watched a couple and wound up sharing something inspired by License to Drive instead. Fortunately that means I can share this Cherry Pie Milkshake that was inspired by one of my favorite '80's movies (and books), The Outsiders, with you today!

If by some chance you're not familiar with The Outsiders, it's a story set in Oklahoma in the mid '60's—a time when "class wars" were a pretty big problem. It revolves around a lovable (and super cute*) group of "Greasers" from the north (poor) side of town and the "Socs" [pronounced: soh-shis] from the south (rich) side of town.

Boozy Bananas Foster Milkshakes

Happy Banana Lover's Day! No, really, it is. And I can think of no better way to celebrate this self-packaging, potassium-rich fruit (botanically considered a berry, but I'm not even going to go there today) than with rum.

Why celebrate Banana Lover's Day with rum, you ask? Because it's not just any old rum, it's Blue Chair Bay's Banana Rum! It all makes sense now, wouldn't you say. When Blue Chair Bay asked if I'd like to try a bottle of their newest rum, I didn't hesitate. Mainly because I'd already been eyeing it, imagining the possibilities.

If you're not familiar with Blue Chair Bay Rum, I wrote a post celebrating International Pineapple Day with them back in April. I used their Coconut Rum to create a Drunken Hummingbird Cocktail. If you click through, you can catch a glimpse of this company founded by Kenny Chesney (there's a video at the bottom). You can also connect with Blue Chair Bay Rum on Facebook.

Boozy Sugar Cookie Milkshakes to celebrate 5 years!

5 years...1349 posts...this calls for a celebration!

I'm bringing the booze (of course). Spike those shakes and let the good times roll! Don't worry, I'll have two blenders going - one will be booze-free for the kids and designated drivers.

I'm also bringing the sprinkles, because everybody knows it's impossible not to get in the spirit (no pun intended) if you have sprinkles.

Malted Milkshakes {#IceCreamWeek}

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

Chocolate Malts have been my favorite milkshake since the beginning of (my) time.   To this day, one of my favorite meals consists of 50's-style diner food.  As in, those super-thin, super-wide double cheeseburgers stacked on a buttery bun in a basket with shoestring fries, and alongside, a chocolate malt taller than the metal napkin dispenser sitting next to it on the table.

The absolute best places to get a meal like this are the old 50's diner-style restaurants, complete with red leather booths, black and white checkered floors, and mini-jukeboxes at your table.

We used to have a couple of them in the area when I was in high school.  One particular high school boyfriend-slash-best-friend and I used to ALWAYS drive to one the next town over.  I'm pretty sure it was called Sh-booms (Shabooms?  I don't remember).  I have no idea what happened to it.  It must have disappeared sometime when I was away for college, because I don't remember seeing it since we went so many years ago.  I would order the exact same thing every single time we went (see above).

There was another one in the area (actually I think they had at least two locations) called Alley-Oops.  Same diner-style, complete with personal jukeboxes filled with hits from the 50's.  I remember the one in South Bend closing when they tore the mall down, since it was built off the side of the mall.   Actually, the one a couple of towns over was built on their mall, as well.  I think I took my oldest to eat a few times when he was still pretty tiny.  And yes, I ordered the same thing every time.  I don't think that one is around anymore either.

Sigh.  The disappearance of Americana...

I'll admit, I order the equivalent at Steak 'n Shake.  But it's not quite the same.  I mean yes, it's good.  Particularly the chocolate malts.  I think it's just the ambiance that I'm missing.

So yes, I adore a good chocolate malt (and I even like a not-so-good one).  Fortunately, so does my whole family.  They tend to get other kinds when we go out, while I'm happily sucking on the straw stuck into my chocolate malt - but they are more than happy to clean out the blender when I make a big batch at home!

Warning: These malts may be addictive!  And also, they may be fattening.  Maybe.

Malted Milkshakes

by Heather Schmitt-Gonzalez

Prep Time: 30 minutes (mostly unattended)

Cook Time: n/a

Keywords: beverage dessert low-sodium nut-free soy-free vegetarian dairy milk frozen ice-cream American summer

Ingredients (serves 4)

• 1 cup whole milk, divided
• 3 heaping tablespoons Malted Milk powder
• 3 heaping tablespoons Chocolate Malted Milk powder
• 1 quart vanilla ice cream, divided
• malted milk balls, to garnish

Instructions

Place 1/2 cup of the milk into a blender with 3 tablespoons of malt powder; blend until powder is dissolved. Add 1 cup of the ice cream and blend until smooth. Add another cup, a little at a time, until it is smooth.

Pour two glasses halfway full with the vanilla malt, and pour the rest into a glass measuring cup. Place them all into the freezer for 10 minutes.

After 10 minutes, add the remaining 1/2 cup milk to the blender, along with the chocolate malt powder; blend until malt is dissolved. Add 1 cup of the ice cream and blend until smooth. Add the last cup, a little at a time, until it is smooth.

If you like, crush a few malted milk balls over the first layer of vanilla malt in the frozen glasses. Top off the 2 glasses with chocolate malt. Fill 2 empty glasses halfway with the remaining chocolate malt. Freeze everything for 10 minutes. Stir the vanilla malt that is left in the glass measuring cup, and then top off the 2 glasses that are halfway full with the chocolate malt (adding crushed malt balls in between, if you wish).

Serve garnished with a few more cut/crushed malted milk balls and enjoy immediately!

note:

Obviously, you don't have to make these two-toned if you don't want to. Make all vanilla or all chocolate (or go any flavor, using the plain malted milk powder).

adapted from Martha Stewart

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

• Peanut Butter, Chocolate and Banana Ice Cream Banana Splits by Cravings of a Lunatic
• Peachy Vanilla Ice Cream by Juanita's Cocina
• Peanut Butter Cup Ice Cream Pie by Cook the Story
• Malted Chocolate Ice Cream by Foodness Gracious
• Malted Milkshakes by girlichef
• Ice Cream Social Week: Roasted Pineapple Coconut Ice Cream by Poet in the Pantry
• S'mores Ice Cream by Food Babbles
• Healthy Chocolate Coconut Milk Ice Cream by Quarter Life (Crisis) Cuisine
• Manischewitz Ice Cream Sandwiches by What Jew Wanna Eat
• Brownie Ice Cream Sandwiches by 52 Kitchen Adventures
• Nutella Ice Cream with Granola Topping by The Spiffy Cookie
• Chocolate Chip Caramel Swirl Ice Cream by It's Yummilicous

Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today's question which enters you in our bonus prize draw.

Vanilla Honey Sesame Milkshake for the Great Shakes 2012: Thoroughly Modern Milkshakes Virtual Party {cookbook review}

title: Thoroughly Modern Milkshakes: 100 Thick and Creamy Shakes You Can Make at Home

author: Adam Ried
publisher: W. W. Norton & Company, Inc.
photos: yes
soft cover (also available in hard cover): 208 pages

chapters/sections: Introduction - Shake, Rattle, and Roll: Equipment and a Key Ingredient or Two - Your Father's Oldsmobile: Basic Shakes - Vanilla Shakes - Chocolate Shakes - Tea and Coffee Shakes - Fruity Shakes - Not Your Father's Oldsmobile: Unconventional Shakes - Shakes (and Other Frosty Affairs) from Afar - Index

fun features:  Aside from being a fascinating, pages eleven through thirty-seven are a fantastic primer for stepping into the kitchen and getting friendly with your blender.  Those pages begin with Ried's Introduction in which he sells us on the modernization of the milkshake.  If you weren't already standing at the cash register, that is. The Building Blocks of Milkshake Modernization in which the arsenal that you'll need to modernize those shakes follows close behind. From the ingredients that go in to a word about the recipes within the book to tips and pointers Ried learned along the way.  He also talks about the differences between shakes and smoothies and includes a fun Soda Fountain Beverage Family Tree.  I particularly loved learning the what exactly fun sounding drinks from the soda fountain's of old, such as Cabinet's Concrete's, Egg Creams (no eggs!), Phosphates, and Fre3zes (among others) actually were.  And then settle in for A Brief History of the Milkshake nestled between those building blocks.  I love a good history lesson.  Especially when it's foodie history.

(a few of the many) recipes destined for my kitchen: Mexican Chocolate Shake w/ Chipotle & Almond, Chocolate-Guinness Shake, Chocolate-Earl Grey Shake, Mocha-Cardamom Shake, Triple Peach Shake, Raspberry-Rose Shake, Pineapple Ginger and Lime Shake, Tamarind Shake w/ Sugar & Chile, Lemon-Buttermilk Shake, Peanut-Molasses Shake, Malted Caramel Shake, Cholado, Malted Ballistic Vanilla Shake, Serious Malted Chocolate Shake

my thoughts/review:  A couple of things.  Number one: can you really go wrong releasing an amazing book full of frozen treats at the beginning of a hot, HOT summer?  Number two:  can you really go wrong believing in the amazing Adam Ried (yes, I'm an America's Test Kitchen fan)?  The answer to both of those questions is a resounding NO.  No you can't.  I love everything about this book.  From the brief history of a milkshake in the front of the book to the tantalizing photographs that leave me wanting to go shopping for not only enough ice cream to fill both of my freezers, but also quirky glasses, spoons, and straws in which to serve from and slurp from, I can't stop staring at the pages.

You'll find not only the basics and their amped up versions (extra rich and malted) like Ballistic Vanilla, Classic Chocolate, Serious Chocolate, and Strawberry on these pages, you'll also find a plethora of tempting and unexpected flavor combinations.  See the recipes destined for my kitchen above for a sneak peek at some of those combos.

This book will keep me cool and satisfied for many summers to come.

recipe(s) I have already tried:  I am completely enamored with this milkshake and if I didn't have restraint, I would make myself one daily.  It reminds of some of my favorite desserts: Pastelli and Sesame Seed Toffee Snaps.  Oh.  Yes.

Vanilla Honey Sesame Milkshake

by Heather Schmitt-González

Prep Time: 5-10 minutes

Keywords: blender snack dessert ice-cream summer

Ingredients (3½ cups/28 oz./850 milliliters)

• ½ c. cold milk
• ¼ tsp. pure vanilla extract
• 1½ tsp. toasted sesame oil
• 2 Tbs. (1½ oz./43 g) honey
• 8 medium scoops (~1 qt./24 oz./680 g) vanilla bean ice cream, slightly softened

Instructions

Combine milk, vanilla, sesame oil, and honey in a blender and blend thoroughly, ~15 seconds.

Add the ice cream and pulse to begin combining. Scrape down the sides with a rubber scraper and continue pulsing, stopping, and mashing until the mixture is well-blended, thick, and moves easily through the blender jar, 30-90 seconds.

Pour into chilled glasses and serve immediately. Garnish with some toasted sesame seeds, if you wish.

slightly adapted from Thoroughly Modern Milkshakes

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photo by Andre Baranowski

about the author:  Adam Ried is the cooking columnist for the Sunday Boston Globe Magazine and a contributor to Cook's Country, Fine Cooking, Hannaford fresh, and other publications.  He is also the kitchen equipment specialist on both the top-rated PBS cooking show America's Test Kitchen and the new PBS series Cook's Country from America's Test Kitchen.  As an editor for Cook's Illustrated Adam developed and edited recipes and feature stories and was responsible for the highly respected kitchen equipment testing and ingredient tasting programs and features.  He lives in Cambridge, Massachusetts.

further info: twitter | website

For more Thoroughly Modern Milkshakes, click on the banner below.  You'll find more about the book, Adam Ried, recipes tried by other bloggers, and #GreatShakes!

*I received a free copy of this book to review from the publisher.  All thoughts and opinions stated in this post are 100% mine.


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Scrumptious Sunday @ Addicted to Recipes