Classic Carrot Cake with Vanilla Bean Rum Frosting

classic carrot cake with vanilla bean rum frosting

  For many, carrot cake is a must-have on the dessert table after enjoying a fattening dinner on Easter Sunday. In my own family, it was actually quite rare. My Grandmother always made a banana pudding trifle or a layered coconut cake for Easter. I only recall eating carrot cake as a spring dessert served at church events or family get-togethers; but though it was scarcely served in my home, it has always been a family favorite when we had the pleasure of eating it.

  This recipe wasn’t specifically meant for Easter, though. I’ve been meaning to post a cake for the past week but they just haven’t worked out, so I decided on this classic carrot cake with vanilla bean rum frosting and well, it happens Easter is this weekend. The recipe for this cake was given to my mother by my Grandmother which she acquired from a friend (my, what a mouthful!) twenty-something years ago. It has always been a family favorite. Of course, I did adapt it slightly. Typically, walnuts or pecans are used, but instead, I used almonds.

 It’s a delicious, dense, and very moist cake. It uses a total four cups of carrots! The frosting has a very light and fluffy mouthfeel, with a slight rum flavor and vanilla bean speckled all about.

 

CLASSIC CARROT CAKE WITH VANILLA BEAN RUM FROSTING


 cake:

2 1/4 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 cups raw cane sugar

4 large eggs, room temp.

seeds from (1) vanilla bean pod

1 1/4 cup organic canola oil

1/3 cup buttermilk, room temp.

4 cups grated carrots

3/4 cups coarsely chopped almonds

   frosting:

seeds from (2) vanilla bean pods

1/4 cup dark rum

8 ounces cream cheese, room temp.

8 ounces butter, room temp.

4 cups confectioners sugar

pinch of sea salt

 method:

Before starting anything, split open two vanilla pods, scrape out the seeds and place the seeds and the pods in a small jar with a lid. Add the 1/4 cup of dark rum and close the jar. Let the ingredients sit for an hour or more. When ready to use, scrape remaining seeds from the bean and discard the pieces. 

  1. Preheat oven to 350°F. Grease three, 8-inch cake pans and line the bottoms with parchment paper.
  2. In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, salt, and spices- set aside.
  3. In a large mixing bowl, combine the sugar, eggs, and vanilla bean seeds. Beat the ingredients with an electric hand mixer until pale and fluffy; once they reach this stage, begin streaming in the oil. Add the buttermilk and then the flour in three batches, beating each addition until just combined. Using a wooden spoon, fold in the grated carrots and chopped almonds until combined. Divide the batter amongst the three prepared pans and bake for 30-35 minutes. They’re done when the cake springs back up after being touched lightly, or when a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then use a knife to loosen the cake from around the edges of the pans. Invert onto wire racks to cool completely before frosting.

 for the frosting:

  1. In a large mixing bowl, combine the softened butter and cream cheese. Beat on medium speed until smooth. Scrape the bowl down with a spatula and add the powdered sugar and vanilla-infused rum. Beat on medium-high until the mixture is smooth and fluffy about3 minutes.

 assemble the cake:

 Place the first cake layer on a cake board/plate/stand and spoon about 3/4 cups of frosting on and spread around with an offset spatula. Repeat this with the second and then the third. Use any remaining frosting to frost around the edges. Or, you can use all the frosting on the first, second, and top layers and leave the sides naked. Decorate with fresh or edible flowers.

Rosemary Lemon Cream Filled Beignets with Lemon Sugar

Rosemary Lemon Cream Filled Beignets with Lemon Sugar 

  Spring has always been a favorite season of mine.  It gives me a great amount of inspiration to see things sprout from the loneliness of winter and flourish into something beautiful and vibrant.  It’s like painting with an entirely new set of colors.  “What will I paint this month?”, is a metaphorical question I ask myself at the beginning of each month, as each new month brings its own palette of colors in various form. In the baking and photography sense, these forms are the vegetables, fruit, and flora that each month has to offer.   

  Now, here we are, stepping into the month of April. To be completely honest, it never felt as if I was in March all this time. It was so warm most of the month, with a few cold days here and there, even a bit of snow.  Many flowering trees that normally bloom in April have lost most their petals and have begun the next step unfurling their green leaves.  The crabapple trees are on the verge of blossoming, this I’m particularly excited about as they’re breathtaking in full bloom. I often enjoy this view in mid-April, but I’ll be seeing it a little earlier this year. 

Rosemary Lemon Cream Filled Beignets with Lemon Sugar

  I’m excited to start combining the different flavors and scenes April has to offer. Much of my recipes these past couple weeks have focused mainly on citrus with some sort of herb or spice to accompany it. The last thing I baked was this Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze, and this week I bring to you these soft and feather-light Rosemary Lemon Cream Filled Beignets with Lemon sugar. 

  Beignets are rather easy to make, especially if you are familiar with homemade doughnuts.  Both are processed in a similar manner, though, beignet dough is left to rise slowly in the refrigerator overnight, giving the end product a pleasant yeast flavor. Once they’ve been taken out of hot oil, they are rolled around in sugar which is given a subtle lemon flavor by rubbing the sugar granules in lemon zest. Lastly, they’re filled with a luscious pastry cream flavored using fresh lemon zest and rosemary leaves. They are, in a sense, an adieu to the citrus season for me.  A delicious one at that.

Rosemary Lemon Cream Filled Beignets with Lemon Sugar  Rosemary Lemon Cream Filled Beignets with Lemon SugarRosemary Lemon Cream Filled Beignets with Lemon SugarRosemary Lemon Cream Filled Beignets with Lemon SugarRosemary Lemon Cream Filled Beignets with Lemon Sugar

ROSEMARY LEMON CREAM FILLED BEIGNETS WITH LEMON SUGAR


 beignets:

2 1/4 teaspoons active dry yeast

1/2 cup warm water (110°F)

1/4 cup unbleached all-purpose flour

1/4 cup sugar

3 large egg yolks

2 1/4 cups unbleached bread flour

1/2 teaspoon sea salt

1/2 cup warm water

3 tablespoons unsalted butter, cubed + softened

oil (canola, vegetable, etc), for frying

 

 rosemary lemon cream:

1 cup whole milk

1 rosemary sprig, slightly mashed

1 tablespoon lemon zest

1/4 cup whole milk 

2 large egg yolks

1 tablespoon cake flour

1 tablespoon corn starch

1/4 cup sugar

lemon sugar:

1 tablespoon lemon zest

1 cup granulated sugar

 

 method:

 for the beignets

  1. In the bowl of an electric standing mixer, add the yeast and warm water and slightly stir to combine.  Sprinkle in the flour and let it sit until it’s dry looking about 10-15 minutes.  Add the sugar, egg yolks, flour, sea salt, and water.  Mix the ingredients on medium speed with the dough hook attached; the dough should come together quickly, but if it looks dry within the first minute of mixing, add extra water until it comes together(you don’t want it clumpy).  Continue mixing the dough for 5 minutes, then stop the mixer and scrape down the bowl with a spatula and sprinkle with a bit of flour. Mix for another 5 minutes.   Afterward, it should be smooth, soft, and elastic with a slight stickiness to it. Once again, scrape down the bowl.  Add the softened butter and mix on medium-high until it all comes together.  This may take a few minutes and it will look separated at first, but it will soon come together forming a shiny, smooth, and elastic dough.  Remove the dough from the mixer and place in a large bowl lightly greased and floured.  Cover with a thin towel and let the dough rise in a warm, dry place for 1 hour to an 1 and 2o minutes.  Once doubled in size, release the gasses by gently punching down the dough.  wrap the bowl tightly with plastic wrap and refrigerate for two hours.  After two hours have passed, release the gasses one last time, then cover again(tightly) and place in the refrigerator overnight.
  2. Lightly flour a large, flat surface and turn the dough out onto it.  Set aside a large baking sheet covered with a thin cloth and then dusted with flour.  Cut golf ball sized pieces of dough out.  To shape, simply cup your hands and roll a dough piece in between your palms, until it’s a smooth ball.  Gently flatten the ball between your palms until you have a sphere shaped piece of dough.  Place it on the prepared baking sheet and repeat the process until all the dough has been shaped.  Space each piece about 3 inches apart.  Prepared another baking sheet if needed.  Cover with a thin towel and let them rise again in a warm, dry place for 1 hour to an 1 and 15 minutes.  On the last 20 minutes of rising, fill a medium sized pot with a couple inches of oil and heat to 340°F(you want to keep it around this temperature to evenly cook the beignets through).
  3. Meanwhile, set aside a large plate and add the sugar and 1 tablespoon lemon zest.  Rub the zest and the sugar between your fingers until all the sugar has a coating of lemon flavor to it.  
  4. Once the beignets have finished rising and the oil preheating, gently scrape one beignet from the baking sheet and slide into the hot oil, quickly flip the beignet once in the oil.  Cook 2 minutes on each side until golden brown.  Remove from oil with a slotted spoon and just slightly dry the oil from the surface of the beignet, then roll around in the lemon sugar until coated.  Set on a wire rack to cool completely before filling.  Continue this process until each beignet has been fried and sugar coated.

 for the cream filling:

  1. In medium sized saucepan, add the milk lemon zest and rosemary sprig.  Bring to a boil over medium heat then remove from heat.  Let it sit for 10 minutes, then remove the zest and rosemary.  Bring the milk back to a simmer over medium-low heat.
  2. Meanwhile, in a mixing bowl, whisk together the flour, cornstarch, sugar, and a pinch of sea salt.  Add the egg yolks and 1/4 cup of milk and whisk until smooth. Pour half of the hot milk into the egg mixture while whisking constantly.  Then using a strainer, pour the egg mixture back into the saucepan of milk.  Turn the heat to medium and continue to whisk the mixture constantly until it becomes thick.  Stop stirring for a few seconds to see if the mixture is boiling, if so, continue whisking for 1 minute, then remove from heat and pour into the prepared pan and evenly spread around. Place another piece of plastic wrap directly on top of the pastry cream to ensure a skin doesn’t form.  Place in the freezer until fully cooled(about 15 minutes).  
  3. Stir the pastry cream and spoon into a pastry bag with a large, round piping tip attached.  Poke a hole into the side of each beignet and pipe in the pastry cream until all the beignets are filled.  Enjoy.

Lemon Layer Cake with Coconut Buttercream Frosting

  With the vast amount of flowers on display for Valentine’s Day, there was only one reasonable excuse for me to buy a lovely bouquet: cake.  It is nothing extravagant, just a simple lemon layer cake.  Four, delectable and moist layers might I add, with the right amount of lemon to them.  I about gave up on the recipe, to be honest.  Twice it failed on the density and moist scale, with a mouthfeel like cornbread.  The lemon flavor was just right, though.  The third time was the charm, and with the addition of applesauce, the outcome was just as I wanted: a moist, tender crumb with layers that rose nicely.

  Over time I have tried many buttercream methods, from meringue buttercreams to your standard American buttercream.  One of my favorites will always be German Buttercream, it’s absolutely amazing.  So, I have gotten in the habit of basing most my buttercreams on a flavored custard.  It’s easy to infuse with different flavors and is never too sweet.  For this lemon cake, I infused coconut flakes into the milk, which then goes into eggs and sugar to create a smooth custard.  Due to the presence of egg yolk, I wasn’t able to keep it white in color, instead, it’s a pale yellow.

lemon layer cake from afar

lemon layer cake from afar

These warm February days have had me aching for spring to arrive.  It was one of the reasons that spurred me to create this very spring-like cake.  I’ve already noticed changes everywhere, however small they may be.  The days are getting slightly longer and the tulips have begun peeking out from beneath the loose soil; the birds have become even more melodious in song as the days grow increasingly warm and longer.  Those may be just a few changes, but they’re enough to fuel me through the remaining days of winter.  I love spring as it inspires me to continually change and grow, whereas in winter something seems to die within me, along with the fallen leaves.  It’s hard to find inspiration, so I always feel stuck, like nothing can grow.  But, come spring or just things that remind me of spring, I find that those parts of me were just dormant, like buds on the trees and shrubs; just by a few days exposure of warmth, they are reminded their time to bloom is near.  

 On the subject of seasonal change, there will be much change to this blog come summer: a complete renovation, including a new name.  It has been in the back of my mind for some time now.  When I started this blog, I really needed a name to get things moving, so I pulled one from thin air, and as it turns out, one I’m very unhappy with.  To me, ‘The Sticky Spatula’ is a bit hollow.  I would like a title with meaning, one that’s flexible with the content I want to produce.  I would like to share more of my photography that isn’t strictly baked goods, and I feel my current title keeps me in a box, so to speak.  None of this is in the works yet, but it will be in the next month or so, hopefully.  I’m excited about these changes, but at the same time frightened as I’ll be switching to a different platform.  I can only hope the move will be smooth and without losing any of my current content.

close up flowers on lemon layer cake

top of lemon layer cake

sliced lemon layer cake view

slice of lemon layer cake

slice of lemon layer cake


LEMON LAYER CAKE WITH COCONUT BUTTERCREAM FROSTING

cake

260 grams cake flour ( 2  1/3 cup ) 

30 grams unbleached all-purpose flour  ( 1/4 c )

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

300 grams sugar ( 1  1/2 c )

12 tablespoons unsalted butter, room temp.

2 large, whole eggs + 1 large egg yolk, room temp.

2 teaspoons pure lemon extract

1/2 cup unsweetened apple sauce

1 tablespoon fresh lemon zest

130 mL almond milk, room temp. ( 2/3 c ) 

coconut buttercream

1 cup unsweetened coconut flakes

2 cups whole milk

3 teaspoons cake flour

3 teaspoons cornstarch

1 large egg yolk

1/3 cup sugar

1 1/4 cups unsalted butter, room temp.

1 1/2 cups powdered sugar

pinch of salt

METHOD:

for the cake

  1. Preheat oven to 350°F.  Grease and line with parchment paper two, 6-inch (or two eight-inch) pans.
  2. In a medium-sized bowl, whisk together the flour, salt, and baking soda and set aside.
  3. In the bowl of an electric standing mixer with whisks attached, combine the butter and sugar.  Beat on medium speed until light and fluffy, about 6-7 minutes.   Scrape down the bowl with a spatula and add the lemon extract and egg yolk, beating on low until just combined.  Add the two whole eggs and beat until combined, about 20 seconds.  Add one-third of the flour, half the milk, the applesauce, and lemon zest; beat on medium speed until just combined, then scrape down the bowl.  Add the remaining milk and another third of the flour and beat until just combined.  Scrape down the bowl once more and add the remaining third of the flour, beating until no flour is seen(about 10 seconds).
  4.  Pour the batter equally amongst the two prepared pans, making sure they’re no more than half full.  Spread around evenly.  Bake for 30-37 minutes, checking for doneness at 30 minutes.  They’re done when the cake springs back up when lightly touched with your finger.  Remove from oven and let them cool in their pans for 10 minutes.  Then, using a sharp knife, loosen the cake from around the edges of the pan and invert onto wire racks to cool completely.

for the buttercream

  1. Line a tall baking sheet with plastic wrap and set aside.
  2. In a medium sized saucepan, add the milk, coconut flakes, and sugar and bring to a boil over medium-high heat.  Once boiling, remove from heat and let it sit until cool to the touch.  Once cooled, pour into a blender and blend until smooth.  Pour the milk through a very fine-meshed sieve or a straining bag over a clean, saucepan.   Discard the coconut pieces(or re-use by toasting in the oven).  Measure out 1/4 cup of the milk and set aside, then bring the saucepan back to a boil; removing from heat once it begins to boil.  
  3. In a medium bowl, whisk together the cake flour, cornstarch, egg yolk, and the 1/4 cup of cooled milk.  While whisking the egg mixture, pour in half of the hot milk.  Strain the egg mixture back into the remaining milk and continue to whisk over medium heat until thickened and smooth.  Pour the mixture into the prepared pan and spread around evenly.  Cover with another layer of plastic so it doesn’t form a skin.  Place in the freezer until cool to touch(it should not have a hint of warmth to it, nor should it be cold).
  4.  With an electric hand mixer with whisks attached, beat the butter along with a pinch of salt, until smooth.  Add the cooled custard and powdered sugar and beat until pale in color and fluffy.  It may look curdled in the first stages, but continue to beat until it comes together.  

assemble the cake

  If the cakes have a dome, be sure to level it off before commencing the second step.  Once each cake has been leveled off, carefully halve each cake into two smaller layers.  You should have four, equal layers in total.  Place the first layer bottom side down on a cake board/stand/plate.  Spread about 1/2 cup of the buttercream around evenly using an offset spatula.  Place the second layer evenly on top of the first, and add the same amount of frosting.  Continue to frost and stack each layer until all the layers are intact.  Use the remaining frosting to frost the top of the cake and around the edges.  Decorate with fresh flowers and coconut flakes, even dried lemon slices.

Vanilla Bean Macadamia Nut Cake with Lavender Buttercream

  It’s cake time!  You’d think as much as I love baking and eating cake I’d make more of them.  I’m thinking about creating a page on here dedicated entirely to cakes.  I really want to start making more of them and I feel a page for that reason would remind me to make them more often.  If I do create a page, I’ll try and make other cake flavors besides chocolate variations(I’m a little crazy for a good chocolate cake), don’t worry, haha!

  This cake flavor was inspired by the most delicious latte I drank at a local coffee shop.  It was a vanilla lavender latte, and the shop grows their own lavender for it!  It tasted amazing, so I started to envision it making a really good cake flavor.. then thoughts of white chocolate and macadamia nuts came to mind (probably because everyone seems to be making those cookies right now) and now I have this cake.  Which is so good!

  Yes, I realize my ways of gaining inspiration are odd ones, haha.  A sip of coffee, a smell, or just looking at a flower can spark it for me.  It isn’t all that bad, considering I’m prone to get myself in a creative rut very easily, so any help getting out of it is fine by me.

vanillalavendercake-(2-of-2 vanillalavendercake-(3-of-2

  Oh, and see that cake stand?  Besides clothes(cause who doesn’t love vintage clothes), it is my best vintage find yet from Etsy.  You know those people who see shoes while walking through Target and just HAVE to buy them all?  Yeah, that’s me with cake stands.  I really couldn’t pass this deal by!  One can never have too many stands, right?

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  Now back at this cake.  It’s so good.  Wait, I already said that. . . It’s delicious, moist and full of flavor.  The buttercream is something else, too.  It has a pleasant floral taste which, by the way, isn’t too strong.  I really love lavender and the thought of it in buttercream just sounds perfect(it is, believe me).  The cake itself is sweet, but not super sweet, and the macadamia adds a nutty flavor.  The white chocolate ganache is more of an accessory which is why I drizzled only a little just to make it look more elegant, but it still complements the other flavors.

vanillalavendercake-(5-of-2 vanillalavendercake-(22-of-

Vanilla Bean Macadamia Nut Cake with Lavender Infused Buttercream
Serves 8
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Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Cake
  1. 3/4 cups unsalted butter, room temperature
  2. 1 1/4 cups sugar
  3. 1 vanilla bean*
  4. 3 eggs + 1 yolk, room temperature
  5. 2 1/2 cups cake flour
  6. 2 1/2 teaspoons baking powder
  7. 1/2 teaspoon sea salt
  8. 2 tablespoons lavender syrup
  9. 1 cup milk
  10. 2/3 cups macadamia nuts, chopped finely*
Lavender Syrup
  1. 1 cup water
  2. 1 cup sugar
  3. 1/2 cup lavender buds/leaves (dried or fresh, I used fresh. You can also use the leaves and buds)
Lavender Infused Buttercream
  1. 1 cup unsalted butter, room temperature
  2. 2 3/4 cups powdered sugar
  3. 4 tablespoons lavender syrup
  4. Pinch of sea salt
White Chocolate Ganache
  1. 2 ounces heavy whipping cream
  2. 3 ounces white chocolate, chopped
CAKE
  1. *To chop the macadamia nuts, just put them in a food processor/blender and pulse till chopped finely.
  2. *To scrape the seeds out of the vanilla bean pod, use a sharp paring knife and split down the center of the pod and scrap all the seeds out and use them as directed.
  3. Preheat oven to 350°F/ 177°C. Prepare two, 6-inch cake pans. Grease the pans then line the bottoms with parchment paper.
  4. In an electric mixer, beat the butter till smooth. Scrape down the sides and bottom of the bowl and add the sugar; beat till light and fluffy, about 3-4 minutes on medium-high speed. Scrape down the sides again and add the eggs, one at a time, beating well after each one.
  5. In another bowl, add the vanilla, vanilla beans, and lavender syrup to milk and stir. Set aside. In a separate bowl, sift together the flour, baking powder, and salt. Add half the flour to the butter mixture and half the milk. Beat on medium speed till incorporated. Scrape down the sides and bottom of the bowl and add the remaining flour and milk. Beat till just combined. Stir in the chopped nuts with a spatula.
  6. Evenly divide batter into prepared pans, smooth and level the top by using an offset spatula. Bake 26-30 minutes or until a toothpick inserted in the center comes out clean or the cakes spring back up after a light touch with your fingers. Bake the full 26 minutes at first then test to see if done, if not, bake in 3 minute intervals till done. Cool in pans 10 minutes and using a sharp knife, loosen the edges. Move to wired racks to cool completely.
LAVENDER SYRUP
  1. In a small sauce pan, add the water, sugar, and lavender. Bring to a boil and stir till sugar is completely dissolved. Remove from stove top and steep for 1 hour(or over night for a more powerful flavor). Remove the lavender and run syrup through a very fine meshed strainer.
LAVENDER INFUSED BUTTERCREAM
  1. In an electric mixer with beaters attached, beat the butter and salt till smooth. Add the powdered sugar and lavender syrup and beat till light and fluffy, about 4 minutes.
WHITE CHOCOLATE GANACHE
  1. Chop the white chocolate and place in a bowl. In a small sauce pan, bring the cream to a simmer. Remove from heat and pour over the chopped chocolate. Stir then set it aside for 10 minutes. Stir till smooth. If it is runny, let it sit for 30 minutes to an hour.
Assemble Cake
  1. Once the layers have cooled and the buttercream and ganache have been made, level the tops of the cakes by using a serrated knife and carefully cut off any dome that may have formed during baking. Once the layers are leveled, place cake on a stand/plate to be assembled.
  2. Place the first layer in the center of your stand, then spread about 1 cup of buttercream evenly around the top. Place the second layer, bottom side facing up, onto the iced layer; and finish icing the cake by using all the frosting around the cake. Carefully pour ganache over the top and let it drizzle down the sides. Cut and serve.
The Sticky Spatula http://stickyspatula.com/

Spring Smoothies – A Flavor Assortment

  Today, I bring to you something really delicious and really healthy!  I know, I know.. strange, coming from my blog of constant sugar and unhealthiness, haha.

smoothies-(10-of-36) smoothies-(8-of-36) 

  My mind has been bursting with recipe ideas from looking at all the colors outside my windows!  All those spring fruits staring me in the face (while I munch on a freshly fried doughnut) at the grocery store, too.. just begging me to eat them so I can get my fit on before I go on vacation next month.. we’ll see if that happens after I test all these recipes I have coming up for the next couple weeks..

smoothies-(3-of-36) smoothies-(7-of-36) smoothies-(9-of-36)

  Now, let’s talk about these smoothies.  They’re 100% natural, with no added sugars or dairy products!  If you’re vegan, you’re good to go with these smoothies.  The sweetness is derived from the fruits and to get the desired thinness, I used unsweetened almond-coconut milk.  Each smoothie has 1-2 vegetables added, too.  What’s not to love?!  They were almost too pretty to drink.

  I loved all of them, but my top favorites were the pink and orange smoothie.  I could have drunk 5 of them!  Out of all the people in my family (8), my little brother Daniel, who happens to be the pickiest eater out of the family and hates most vegetables; loved the green smoothie.  So weird! 

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  They’re so easy to make, just throw a flavor combo in the blender and in about 5 minutes of blending, it’s done!  I had a very busy day yesterday, so it was really refreshing to come home and make these.  Though, I didn’t quite get to sit down as I was trying to catch the last of the evening light and man, am I glad the days are much longer now or I wouldn’t have had these photos.  The light was superb so I got a ton of photos, all which I wish I could’ve posted but can’t due to space(oh, hey, there’s me)!

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*Just a  side note:  In this recipe I used all fresh produce for quality taste.  I chopped, measured, then froze all the fruits needed.  I recommend doing the same for the best taste(frozen bagged fruit doesn’t quite beat fresh)!

Spring Smoothies - A Flavor Assortment
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Prep Time
15 min
Prep Time
15 min
Strawberry Rhubarb Papaya
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 1 1/2 cups strawberries, chopped+frozen
  3. 3/4 cups papaya, chopped+frozen
  4. 1/4 cup rhubarb, chopped
Pineapple Mango Carrot
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 1 1/2 cups pineapple, chopped+frozen
  3. 3/4 cups mango, chopped+frozen
  4. 1/2 cup carrots, chopped
Kale Avocado and Mango Banana(with a little pineapple)
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 3 medium sized kale leaves
  3. 1 small banana, chopped+frozen
  4. 1/2 cup mango, chopped+frozen
  5. 1/2 cup pineapple, chopped+frozen
  6. 1/2 avocado
Instructions
  1. For a much better taste, I recommend you buy the ripe fruits; chop into cube size, measure, and then freeze one day in advance in separate freezer bags. Use when ready.
Each smoothie is made the same way
  1. Add the almond-coconut milk to the blender first, add the frozen fruits, and then the vegetables. Blend about 5 minutes until smooth. Add more almond-coconut milk as needed to reach desired thinness while blending.
  2. When the smoothie is finished, pour into a large cup or jar. Makes about 2 cups each smoothie.
The Sticky Spatula http://stickyspatula.com/