Coffee Milkshakes with Lucky Charms

Alright you guys, St. Patrick’s Day was two days ago but amidst all of this COVID-19 stuff, things have been…off.

I’m fine. I’m working remotely as much as possible and feeling pretty lucky to be able to do so. We have a couple of photoshoots that we can’t reschedule, but otherwise I’ve been staying home. Living alone is kind of the best/kind of the worst right now. One one hand, nobody is around to drive me crazy and I can do whatever and be as weird as I want. On the other hand, things are getting really weird.

Ultimately, I’m trying to keep things as normal as possible (read: not doing work from my bed and showering daily) and use the time at home to my advantage. I’m trying to make time to draw, read, learn how to adequately paint my own nails, do live-streaming workouts, FaceTime my people, cook, watch all the movies on my must-see list, and avoid feeling too down about not being able to exercise my extroversion. Pretty shitty that I went on a great date with someone right before we all went into quarantine, right?!

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Annnyway, as you can imagine St. Patrick’s Day looked a little different around here. Instead of the grand plans I had to go out with friends and drink green beers at a block party in Raleigh and then a hockey game, I was left to my own devices. I still wore green, I listened to my entire St. Patrick’s Day playlist, I watched Brave & P.S I Love You, and I drank one of these instead. I developed this recipe for one of the products I’m doing content creation & marketing for (BOSS Coffee, it’s good y’all!) — it’s a coffee-flavored milkshake topped off with fresh whipped cream and Lucky Charms marshmallows. I know, right?!

So here’s what you do:

Coffee Milkshakes with Lucky Charms

ingredients:

½ cup cold black coffee
½ cup whole milk
3 cups vanilla ice cream
1 tsp vanilla extract
green food coloring
whipped cream
Lucky Charms marshmallows

directions:

add the coffee, milk, ice cream, vanilla extract, and food coloring to a blender and combine until you get a thick, smooth consistency.

Divide into two glasses, top with whipped cream (you can use canned or make your own), and sprinkle the Lucky Charms marshmallows on top. Enjoy IMMEDIATELY!💚

Couldn’t be easier, right? And look, I’m sorry I didn’t get this out to you sooner… but look on the bright side: use a different color of food dye and swap out the Lucky Charms marshmallows for crushed mini cadbury eggs and you’ve got yourself an Easter treat!

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Cookbook Club: Defined Dishes Whole30 Gumbo

Oy vey. How ya doin’ blog fam? Times are crazy right now, I know. The coronavirus pandemic is pretty intimidating. I’ve been trying my very hardest to be a responsible member of society by staying informed & practicing social distancing…but it’s been hard. As an extrovert, isolating myself is truly torture. I’m also finding that constantly being bombarded with scary facts & figures and everyone else’s fears is making me pretty anxious. I wish we could just break up the dialogue with a conversation about something else, you know?

Anyway, I’m trying to minimize my anxiety and maximize my fun during this process! I’ve got some great books to read, a lot of work to do, Tik-Tok dances to learn, and I’ve been working through a big list of movies that I’ve never seen and doing live reviews of them on my Instagram stories. This weekend I did the Lord of The Rings trilogy and…it was some of my best work yet.

Also, I’m cooking a lot. Cozy, healthy, and comfortable recipes. I’ve been leafing through my cookbook collection and just choosing things to make and it’s so. much. fun! It makes me want to start a new series here called the Cookbook Club, where I share recipes I’m trying from my favorite cookbooks (side note: if anyone in the Raleigh area wants to start a real cookbook club with me, hit me up!) 

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So, to kick it off we have the Whole30 Gumbo from The Defined Dish. She’s been my favorite Whole 30 blogger for years now and she just published her first book and it’s INCREDIBLE. This gumbo is so freakin’ good, plus it freezes well if you want to make a big batch and save some for later (read: perfect for isolation). 

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I’ve linked the recipe (again here, in case you missed it). The only change I made is I added shrimp to my gumbo…go big or go home, right?!

Okay, that’s all I have for today! Time for me to go make some Irish Stew (a work thing – I’m more of a corned beef & cabbage gal) and finalize my St. Patrick’s Day content. Wahoo! Stay safe out there friends.

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