"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

I use the term "Skinny" very loosely for this milkshake.  The milkshake part IS skinny since it is made with frozen bananas rather than ice cream.  I added some instant banana pudding mix to give it that yummy pudding flavor.  You could easily use sugar free pudding mix here.

Now . . . the Chocolate Malt Whipped Cream is TO DIE FOR!!!  Can you just taste it now?  Fresh whipped cream mixed with Chocolate Malt Powder and a little vanilla.  The flavor is just like a chocolate malt.  You are guaranteed to sneak many spoonfuls of this whipped cream before it makes it to the milkshake.  BUT . . . The whipped cream obviously is NOT skinny.

If you want to skip the whipped cream, you can mix the Chocolate Malt Powder directly in with the bananas and save a the calories.         

When I was younger one of my favorite breakfasts was blending a package of chocolate malt Carnation breakfast mix, milk, a banana and some ice cubes into a smoothie.  This was long before I knew that frozen bananas created a thick and creamy ice cream consistency when blended.

Chocolate Malt and Banana really is a DIVINE combo.  You will LOVE this milkshake.  Your kids will love it too and they won't even know there isn't ice cream in it.

At my local grocery store, the Chocolate Malt Powder is down the aisle with the Peanut Butter, Jam and Coffee.

You might also like:

Skinny Strawberry Banana Ice Cream

One Ingredient Banana Ice Cream

"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large ripe bananas, peeled, sliced and frozen

4 Tbl. instant banana pudding mix

1 tsp. vanilla extract

up to 1/2 c. milk

Chocolate Malt Whipped Cream

4 oz. whipping cream

2 Tbl. chocolate malt powder

1 tsp. vanilla extract

Peel ripe bananas, slice and place in an air-tight container; freeze until completely frozen.  I usually let mine freeze overnight.  Add frozen bananas to a food processor and blend until chunky.  Add the pudding mix and vanilla extract and blend until completely smooth and creamy and the consistency of soft serve ice cream.  Blend in a little milk at a time, until it reaches milkshake consistency.  Divide between two small cups and top with chocolate malt whipped cream.  Or blend chocolate malt powder directly into the bananas and skip the whipped cream.  Makes 2 small milkshakes.

For the Chocolate Malt Whipped Cream: Pour whipping cream into a chilled bowl.  Beat with a hand mixer until frothy.  Add the chocolate malt powder and vanilla and continue beating until it reaches desired consistency.  

Jenn's Notes: Make sure to use ripe bananas, or the "green" banana flavor will overpower everything. 

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever

Weekly Menu Planning Saturday #5

SUNDAY

Southwestern Quinoa Pepper Boats

MONDAY

Quinoa Tacos

Use leftover Quinoa filling from Peppers and make tacos.  The recipe is slightly different than this recipe, but it will taste just as good.

TUESDAY
Tomato Alfredo Pasta with Grilled Chicken
This is one of my favorite go-to meals.  

WEDNESDAY
Mini Breakfast Pizzas

THURSDAY
Chicken Broccoli Supreme (No Canned Soup)

FRIDAY
Chicken Bacon Ranch Sandwiches
I highly recommend serving this with Lays Cheesy Garlic Bread Chips.  Holy Cow . . . they are so good.

SATURDAY
Menu-Plan Day and Take-Out Night


FOR DESSERT

Peanut Butter Cup Stuffed Soft Peanut Butter Cookies

Julia's Best Banana Bread

I hop on Pinterest, see this pin and this is what it says, "People will drive 20 miles on a one-lane road for this banana bread. It usually sells out before noon and is considered by many to be the "best on the planet." Secret recipe here..."

It comes from Julia's Banana Bread Treehouse in Kahakuloa, HI

So, of course, I've gotta try it. 

It really is a delicious basic recipe, you don't even add cinnamon to this one.

I think we all need to take a vacation to Hawaii and get us some snacks at Julia's Treehouse!  Who's with me???? 
  

Julia's Best Banana Bread
(Printable Recipe) or (Printable with Picture)

1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
3 large eggs
1 1/2 c. sugar
1 c. mashed ripe bananas (about 3)
3/4 c. vegetable oil

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray.  Combine flour, baking soda and salt in a medium bowl; set aside.  In a separate medium bowl, whisk together the eggs, sugar, bananas and oil until smooth.  Add the dry ingredients and mix until just combined.  Pour batter into prepared loaf pan and smooth the top.  Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, then invert to a wire rack and cool completely.  

adapted from: Bon Appetite, as seen on Erica's Cannella Vita

Chicken Enchilada Stuffed Shells

I turned my favorite Chicken Enchilada Recipe into a pasta dish.  

Be sure to follow me on Bloglovin' and never miss a recipe.

These stuffed shells turned out SO GOOD.  

They are a nice twist on one of my favorite enchilada recipes.

Switching up tortillas for pasta is the perfect way to make an old dish feel like a completely new one.  

It all starts with a creamy chicken filling stuffed into jumbo pasta shells and it is covered in the best green chili flavored white enchilada sauce.  This sauce is so easy and it only takes a few minutes to make.

Top it off with some cheese and bake until it's warm and bubbly.  Make sure to broil it at the end.  Cheese has the best flavor when it gets browned and that is not a step you will want to skip.

They were a huge hit.  

Chicken Enchilada Stuffed Shells

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 c. cooked shredded chicken (rotisserie chicken works great)

1 Tbl. taco seasoning, or to taste

3/4 c. sour cream (I use light)

1 roasted red pepper, chopped

2 Tbl. chopped cilantro, plus more for garnish

1 Tbl. chopped green onion, plus more for garnish

1 large tomato, diced

2 c. grated Monterey or Pepper Jack cheese

18 jumbo pasta shells, cooked

White Enchilada Sauce

3 Tbl. unsalted butter

3-4 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1/3 c. green salsa

1/4 c. sour cream (I use light)

Preheat oven to 350 degrees.  In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  

For the Enchilada Sauce: In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   

Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.       

Linked up at and Saturday Night Fever

Weekly Menu Planning Saturday #4

SUNDAY:

Smokey Cream Cheese Stuffed Chicken with Twice Baked Potatoes

Twice Baked Potatoes

MONDAY:

Baked Oatmeal

TUESDAY:

Bourbon Chicken (without the bourbon)

WEDNESDAY:

Baked Ham and Cheese Croissants
Use leftover ham and cream cheese from Smokey Cream Cheese Stuffed Chicken

THURSDAY:

Pioneer Woman's Pantry Pasta

FRIDAY:

Oven-Baked Tacos

SATURDAY:

Menu-Plan Day and Take-Out Night

FOR DESSERT:

Homemade Funfetti Sheet Cake

Cake Boss Peanut Butter Chocolate Chip Cookies

Today was and still is so rainy.  What makes a rainy day better?  Chocolate Chip Cookies :)

The first thing that caught my eye with this recipe was seeing they were from The Cake Boss!  I love that show and I love his new kitchen line at Kohl's (I'll take one of everything please) . . . But, these cookies have such a weird ingredient in them, that I had to make them the second I read the recipe.  What can I say . . . I was curious :)

They are definitely not your average chewy chocolate chip cookie, but they are good and unique.  They are really soft and moist and a little chewy.  You can taste the sweetened condensed milk and the flavors all work well together.  I made three different versions - regular milk chocolate chip, milk chocolate chip with white chip and milk chocolate chip with butterscotch chips.  The butterscotch chip version was my favorite.

You might also like:
Butterscotch Peanut Butter Bars
Peanut Butter Cup Stuffed Peanut Butter Cookies
Peanut Butter, M&M and Marshmallow Cookies

Cake Boss Peanut Butter Chocolate Chip Cookies
From: The Cake Boss, as seen on The Daily Smash
(Printable Recipe) or (Printable with Picture)

3/4 c. creamy peanut butter
1/4 c. shortening
1/4 c. packed brown sugar
1 egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 1/2 c. all purpose flour
2 tsp. baking powder
1/2 c. milk chocolate chips
1/2 c. peanut butter chips (or white chocolate or butterscotch)

Preheat oven to 325 degrees.  Cream together peanut butter, shortening and brown sugar.  Mix in the egg and then the sweetened condensed milk and vanilla.  Mix until creamy.  Combine the all-purpose flour and baking powder and mix into wet ingredients.  Stir in the chocolate chips and peanut butter chips.

Drop spoonfuls of dough (about 1 1/2 Tablespoons each) onto lightly greased baking sheet and bake for 10 minutes - do not overbake.  

Jenn's Notes: Since I made several versions of this cookie, I did not stir the chips into the dough, I pressed them onto the top of the dough balls before baking.