Blueberries and Cream Dessert Smoothie

So why do fruit smoothies always have to be healthy? Why can't they be decedent every once in a while??? I'm breaking all the rules and making these smoothies sweet and luscious (we'll have them for dessert instead of breakfast - why not?)

Blueberries and Cream Dessert Smoothie

Makes 4-6 smoothies

Printable Recipe

Ingredients

• 2 cups vanilla yogurt

• 2 cups crushed ice

• 1 cup frozen blueberries

• 2-4 cups whole milk

• 1/2 cup granulated sugar

• 1 teaspoon pure vanilla extract

• heavy cream (optional)

Directions

1. Put the first 6 ingredients in a blender and blend until smooth.

2. Pour into serving glasses and if desired, drizzle a touch of heavy cream on top or each glass (I highly recommend).

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Bonus Photography Tip:

This is how I set up this shot. Note the natural light from the window. I used a scrap of black poster board for the background, and I propped a piece of white poster board on the left side of the shot to reflect some light back onto the shadowy side of the glass. Then I zoomed in and clicked away. I like the end result. Best part... it cost 0$.

Symphony Brownies

I couldn't resist trying these brownies when I heard all the oohs and aahs from friends who were sampling them at a recent get together.

Wow, were they good... and I was totally hooked on the crunchy little sweet toffee bits inside! I knew I had to find out more about these wonderful little morsels of joy - so off I went to find their maker, who was more than happy to tell me all about them. Only one catch, there was no recipe... nope, these little bits of goodness were made from a boxed brownie mix and candy bars (what? yes, it's true).

The scratch baker in me thinks these have got to be even better when made from a scratch recipe, but if you're not into that, or if you want a super fast, no-fuss brownie that will have you fighting off the compliments and recipe request, here's what you'll need:

Items used to make this recipe:

(affiliate links)

• Symphony chocolate and toffee bars https://amzn.to/3YLSLgB

• brownie mix https://amzn.to/2WeSg1E

• 9x13 brownie pan https://amzn.to/2SGsy3K

• plastic knife https://amzn.to/2WdBOyk

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Symphony Brownies

makes one 9x13 pan

Printable Recipe

Ingredients

• 18.3oz box brownie mix (recipe for a 9x13 pan)

• 3 large Hershey's Symphony Almond and Toffee Bars (about 12 ounces)

Directions

1. Mix the brownie batter according to the directions on the box.

2. Pour 1/2 the batter into a 9x13 cake pan.

3. Unwrap the 3 chocolate bars and lay them side-to-side in a single layer on the brownie batter.

4. Top with remaining batter and bake according to the directions on the box.

5. Cool completely before cutting (I find the best utensil for cutting brownies is a nylon or plastic knife - they’re naturally nonstick, and they won’t scratch your pan).