This fun and delicious smoothie bowl is a colorful breakfast dish everyone will love!

Extra creamy with dragon fruit and coconut milk as a base the smoothie is topped with matcha coconut “grass”, granola “dirt”, and mango “dragon’s gold”. 

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win! 

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Dragon's Turf Smoothie Bowl 

Makes 1 large smoothie bowl

Ingredients

For the Smoothie:

• 1/4 cup coconut milk
• 1 cup frozen Melissa's Produce dragon fruit chopped
• 1 frozen banana peeled and chopped
• 1/2 cup frozen blueberries
• 1 scoop vanilla protein powder your favorite brand

For the toppings:

• 3 tbsp sweetened shredded coconut
• 1/2 tsp Selefina Spices Matcha Powder
• 1/3 cup mango diced
• 1/4 cup granola

Instructions

• Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.
• Blend until smooth.
• Pour into a wide bowl, filling to the rim and smoothing the top.
• In a small bowl mix together the coconut and matcha powder. It should be fully green and represent grass.
• Now add the toppings in rows on the top of the smoothie bowl.
• Add one or two rows of matcha coconut "grass", then one row of granola "dirt", and then one row of diced mango "dragon gold".
• Serve immediately with a spoon and enjoy!

In a small bowl mix together the coconut and matcha powder. Set aside.

It should be fully green and represent grass.

These beautiful dragon fruits were sent to me from Melissa’s Produce.

I cut it open, diced it up, and added to a freezer bag and let it freeze overnight. 

The best way to make these smoothie bowls is to measure and prep everything and have all the fruits (except mango) frozen and diced. 

Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.

Mix until smooth.

I just love the bright pink color!

Pour into a wide bowl. 

Fill to the rim and smooth the top.

Now time to add toppings!

Add one row of granola “dirt”.

Add one or two rows of matcha coconut “grass”.

Delicious and fun to eat!

Then, add one row of diced mango “dragon gold”.

A tasty and hearty way to start your day!

Serve immediately with a spoon and enjoy! 

My husband Ashton dreamed up this fun recipe and I just love how it turned out!

Friday #SpringSweetsWeek Recipes

Friday #SpringSweetsWeek Recipes

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Blood Orange Curd Tart from The Spiffy Cookie
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

a Rafflecopter giveaway
 

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry. 

The post Dragon’s Turf Smoothie Bowl #SpringSweetsWeek appeared first on For the Love of Food.

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Festive Coconut Macaroons

Makes 30 macaroons

Ingredients

• 1 14 oz {5 1/2 cups} bag sweetened flaked coconut
• 1 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2/3 cup flour
• red and green food coloring optional

Instructions

• Preheat oven to 350 degrees .
• Line baking sheets with parchment paper or a Silpat.
• In a large bowl, stir together the flour, coconut and sweetened condensed milk.
• Add vanilla and almond extract and combine well.
• If using food coloring, separate coconut mixture evenly into 2 bowls.
• Add 3-4 drops of green food coloring to one bowl.
• Add 6-8 drops of red food coloring to the other bowl{if you use less they will be pink}.
• Stir mixture in both bowls until they are dyed red and green.
• Using a small ice cream scoop, scoop golf ball sized balls onto the lined baking sheets.
• Bake for 12 minutes or until cookies are lightly browned and coconut is toasted.
• :Let cool slightly for about 5 minutes before removing to a rack to cool completely.

In a large bowl, stir together the flour, coconut and sweetened condensed milk.

Add vanilla and almond extract.

Stir well.

If using food coloring, separate coconut mixture evenly into 2 bowls.
Add 3-4 drops of green food coloring to one bowl.

Add 6-8 drops of red food coloring to the other bowl{if you use less they will be pink}.
Stir well.

Bake at 350 degrees for 12 minutes.

Remove from oven and let cool for 5 minutes.

Remove to a rack to cool completely.

Serve these tasty treats at your next Christmas party or mail to family and friends as a gift.

#ChristmasSweetsWeek recipes:

Beverages:

Breakfast:

Candies:

Desserts:

The post Festive Coconut Macaroons #ChristmasSweetsWeek appeared first on For the Love of Food.

Cook for the Cure to Support Breast Cancer Awareness!

10,000 Cupcakes: One Great Cause
Let’s support a great cause and spread awareness! 

 

I love my KitchenAid products especially my beloved KitchenAid mixer!  I use it for everything!

 You can participate in the Cook for the Cure campaign too!

1. Participate in 10,000 Cupcakes! – Bake cupcakes and share an original picture of your creation on your Twitter and Instagram channels using the hashtags: #10000cupcakes & #donate and tagging @KitchenAidUSA. KitchenAid will donate $1 to support the fight against breast cancer. 
2. Host a party! – You can host a party to benefit the Cook for the Cure cause any time of the year. Whether it’s an office potluck, a family cookout or weekend brunch, encourage your guests to donate to Susan G. Komen®. 
3. Purchase a specified Cook for the Cure KitchenAid product at hhgregg! It’s as easy as that.

Other ways to get involved:

 

In recent years, KitchenAid has partnered with Villeroy & Boch to create Pass the Plate. Pass the Plate is a ceramic serving platter with charming artwork created by PBS cooking show host Jacques Pépin. The plate is meant to be passed along to friends and family along with a culinary specialty prepared by the giver. Once the plate is passed, the recipient is then asked to do the same. Every time the plate is passed and registered, KitchenAid will donate $5 to the Susan G. Komen Foundation.

 

KitchenAid has created Cook for the Cure Party Kits! These kits are funded by KitchenAid to encourage consumers to host their own Cook for the Cure fundraiser. Get more info here.

 

KitchenAid also hosts cooking classes, auctions and special events where 100 percent of the money raised goes straight to the Susan G. Komen Foundation. 

 

Find out how hhgregg is involved in Cook for the Cure here.

 

Learn more about Cook for the Cure here.

 

Visit the Susan G Komen donation landing page to contribute even more than cupcakes to the cause!

 

See what KitchenAid products are linked to Cook for the Cure here. 

 

Learn more about the 10,000 Cupcakes Campaign here.

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Pink Sno Ball Cupcakes

Makes 18 cupcakes 

Equipment

• Makes 18 cupcakes

Ingredients

For the cake:

• 1 box of Devil's Food Cake Mix
• Ingredients from the back of the cake box eggs, oil, and water
• For the marshmallow frosting and filling:
• 7 oz jar of marshmallow fluff
• 1/2 cup butter softened
• 1/2 cup powdered sugar
• 1 tsp vanilla

For the topping:

• 2 cups shredded sweetened coconut
• pink icing food coloring

Instructions

• Line a muffin tin with cupcake liners and preheat oven to 375.
• Mix batter and bake cupcakes according to the box instructions.
• Remove from oven and let cool completely.
• For the frosting, mix all four ingredients in a mixer bowl on medium until mixed well and incorporated. Fill a piping bag with a frosting tip or a large freezer baggie with the corner cut off with a scoop
• of the frosting. Set aside.
• For the coconut topping: in a large freezer size baggie add shredded coconut.
• Add a few drops of pink food coloring (I like icing coloring since it is brighter and thicker).
• Seal and shake the bag until all the coconut is pink. Pour into a bowl and set aside.
• Once the cupcakes have cooled, use a apple corer or a piping bag tip to cut a circle in the middle of each cupcake and remove and discard the center.
• Use your piping bag and pipe marshmallow into the center.
• You can continue to swirl and pipe frosting on top or I prefer to use a small ice cream scoop and add a scoop of marshmallow frosting on top, so it looks more like a traditional snowball.
• Now carefully dip each cupcake, frosting side down in the bowl of pink coconut, so the top is coated in coconut.
• Repeat with remaining cupcakes.

Notes

Note on the filling: I tried to recreate a cream filling like the traditional snack cake and to me nothing tasted as good as the gooey marshmallow topping. So I decided to both fill and top my cupcakes with marshmallow frosting. However, you can fill your cupcakes with a cream filling, pudding, or a buttercream icing if you'd like. 

The post KitchenAid Cook for the Cure Pink Sno Ball Cupcakes appeared first on For the Love of Food.

 

Ingredients: 

• 12-16oz large or extra large shrimp, peeled
• 1/2 yellow onion, sliced
• 1/2 red bell pepper, sliced
• 1 cup peas
• 1 cup baby carrot peels (see pic below)
• 1/4 cup green onions, chopped
• 2 cups Jasmine rice, cooked
• 9oz pkg Campbell’s Skillet Sauce in Thai Curry flavor
• 1/2 cup shredded coconut, toasted
• 1 tbsp oil, for saute

Directions:

1.  Add oil to a skillet over medium and add shrimp. (I used olive oil, canola/vegetable would work too).
2. Cook, tossing until pink and cooked through, just a few minutes.
3. Add Thai Curry Sauce, onions, peppers, carrots, and peas. Stir to combine. Turn down heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, in a small dry skillet toast shredded coconut until golden. Reserve in a bowl for topping. 
5. To plate: Add a heaping serving of the shrimp and curry sauce and top with a few scoops of rice. Sprinkle a good amount of toasted coconut over everything and then add some green onions to garnish.

 

 

Serve warm and try not to lick the plate! This is seriously restaurant quality folks! Yum!

The post Thai Coconut Curry with Shrimp and Campbell’s Skillet Sauces appeared first on For the Love of Food.