« Sooo much happier! | Main | Puppies... »

Mocha Milkshake

I am amazed to report that there is, in fact, someone in this world who thinks that the way to make a mocha milkshake is to dump coffee grounds and vanilla ice cream into a blender, and decorate the cup with chocolate syrup.  I think this actually tops the New Jersey diner idiot who served me lukewarm coffee with a scoop of chocolate ice cream floating on top.  For future reference, a real mocha (or coffee) milkshake is quite simple: mix COFFEE ice cream, CHOCOLATE syrup, milk, and NOTHING ELSE in a blender/milkshake maker, and top with whipped cream if you've had a particularly bad day (Bailey's, Kahlua, and amaretto also help, but that's really mudslide territory).

In other news, "non-contagious" Craig gave me the flu when he visited this past weekend (which isn't to say I'm sorry he came, but I did have other plans for the second half of this week), and my computer appears to have caught every piece of malware ever created, making it so slow I'm seriously considering reformatting the hard drive - unless anyone out there has better advice...

Berkeley is getting a thunderstorm!  I definitely just heard thunder, never mind the birds chirping away.  Yay!  One of the things I miss most about the East Coast are the violent thunderstorms that rip through after a bad heat wave in the summer.

February 18, 2005 |

Comments

The comments to this entry are closed.

Archives

Recent Posts

About

My Photo
Blog powered by Typepad

Resume

Recipes

  • Kristin's Blender Pesto
    2 cups fresh basil leaves 1/2 cup olive oil 2 tablespoons pine nuts 2 cloves garlic, crushed with knife handle 1 teaspoon salt 1/2 cup grated parmesan cheese 2 tablespoons grated romano pecorino (or more parmesan) 2 tablespoons butter, melted (the recipe calls for 3, but I thought 2 were sufficient since the oil and butter were already separating from the herbs) Shred large basil leaves in half by hand. Put basil, olive oil, pine nuts, garlic cloves and salt in blender and mix on high speed. Stop to mix with spatula periodically. (Do not stick spatula in running blender. Picking out bits of rubber from the pesto is messy...) Transfer blender contents to bowl and mix in cheeses by hand. Stir in melted butter by hand. for 6 servings of pasta from Kristin Robruck
  • Peanut Butter Chocolate Chip Cookies
    1 can condensed milk (fat-free is fine) 1 bag (12 oz) semi-sweet chocolate chips 14 oz crunchy peanut butter (fat-free is fine; salted organic works best) Mix ingredients together. Refrigerate for at least 30 minutes to firm up the dough; if you don't, the cookies will thin out and the edges will burn. While chilling, heat the oven to 325 degrees. After refrigeration, drop the cookies by rounded teaspoons onto a baking sheet, at least two inches apart, and bake for about 7 minutes, until the cookies are starting to turn golden; it's okay if the centers don't look quite done yet. Do NOT overbake, since the cookies burn easily. For best results, refrigerate the dough while each batch is in the oven so the dough doesn't soften up.