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David_Venable

Chocolate Snickerdoodle Milk Shakes & Tomato Crostini--in Photos!

by ‎07-24-2015 03:12 PM - edited ‎02-12-2016 02:51 PM

Hello, foodies…

 

Happy Friday!! Have I told you lately that I love reading your comments and replies? I didn’t have any meetings scheduled at QVC today so I woke up late then sat down at the table with my laptop and my coffee and logged onto Facebook and saw all your comments about my Pesto Mac and Cheese! I’m so glad you loved the photos and the recipe. And I think you’re going to like this one as well. How about homemade Tomato Crostini!?

 

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Those are local, vine-ripened tomatoes. The most flavorful tomato, if you ask me!

 

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Slice horizontally...

 

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Lightly squeeze, or use a spoon to remove most of the seeds.

 

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Now grate the flesh from the tomatoes. I like to use a box grater for this.

 

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Add the garlic, tomato paste, salt, pepper and olive oil to the bowl.

 

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Now cut your ciabatta and lay it out on a cookie sheet. You'll want to pull some of the flesh out so that your tomato mixture rests inside. I didn't remove too much.

 

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Almost ready for the oven...

 

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I nearly forgot the greens. Oops!

 

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And.....perfection!

 

That was one of our 5-ingredient recipes from last year and it’s one of my favorites. Yes, it’s great with just five ingredients, but you can also let your own inner chef shine and add a few tasty extras. I added a little shaved parmesan to mine, a little dried oregano, and seasoned salt.  

 

Now for this Sunday’s recipe…the next Oh Christmas Treat in honor of Christmas in July® on QVC. Here is my Chocolate Snickerdoodle Milk Shake.

 

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Chocolate Snickerdoodle Milk Shake

Serves 4

 

This recipe is prepared with the Vitamix Creations II 48-oz 13-in-1 Variable Speed Blender (K38242).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

  • 3 cups chocolate ice cream
  • 2-1/4 cups milk
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 (7-oz) package snickerdoodle cookies, roughly chopped
  • 4 oz whipped topping
  • 4 snickerdoodle cookies, for garnish
  • 1 (1-oz) bar semisweet chocolate, for garnish
  • Pinch of ground cinnamon, for garnish

 

Preparation:

  1. Place the chocolate ice cream, milk, nutmeg, and cinnamon in the pitcher of a blender and process for 15 seconds. Add 1 cup of snickerdoodles and blend until the mixture is smooth, or has the desired consistency. 
  2. Pour the mixture into 4 glasses. Top each glass with whipped topping and garnish with a cookie. Shave semisweet chocolate on top of the whipped topping and sprinkle with ground cinnamon. Serve immediately.

 

Snickerdoodles are pretty great on their own but you know us…we like to try to make everything even better. And, as usual, we did. A big shout out to Chef Andrea for knocking our socks off yet again. We told her what we wanted and she delivered.

 

If you’re considering coming to Wallace Plaza in Chapel Hill, NC on August 5 for the live In the Kitchen with David® broadcast, don’t delay—we’ve added some extra tickets since the event is so popular. Go to qvc.tix.com to “order” those free tickets. The show begins at 8pm ET. Don’t forget to bring your own chairs and blankets. Also, if you’re in town Tuesday night, I’ll be signing cookbooks at The Root Cellar in Chapel Hill from 6-7pm. We’ll also be making samples from the book!

 

Foodies, have a terrific Friday and Saturday night—I’ll see you on Sunday at Noon ET for another ITKWD.

 

Keep it flavorful!

—David