Meal Planning Three: Tostadas for Thursday

Meal Planning Made Easy with a Trio of Recipes

Third time's the charm, right?

This time around we'll be making tostadas. If you've never had them before, they're a little like nachos, but instead of several little and likely broken chips covered in good stuff, they're one BIG chip piled high with nacho-like ingredients.

While it's not necessary, we do recommend adding some refried beans, guacamole, shredded lettuce and/or sliced avocado to this round. The additional ingredients really give this meal a flavor and texture boost - but we understand some picky eaters find them... objectionable, to say the least. Two of them are vibrantly green, so your veggie haters will be on guard immediately, and the other two are lumpy. So if you skip these, or just don't want to put in that extra layer of prep, it's absolutely okay. Your tostadas will still be tasty and nutritionally complete, we promise. We also like cilantro as a garnish, but we know some people find it soapy and unappealing.

You'll need your filling (the last portion left in the freezer from your original batch), and also:

Ingredients:

12 corn tortillas
remaining 1/4 lb cheese (brick, shredded)
4 oz salsa
remaining sour cream

Optional:
refried beans, guacamole, lettuce, avocado, fresh cilantro

Baking pan with rack (or an air fryer if you're fancy), microwave safe dish or saucepan with lid, aluminum foil, cooking spray, plate or platter, grater, spoons and butter knife for dividing and spreading ingredients, knife and cutting board if adding lettuce or avocado, and some way to handle hot food (tongs, mitts, etc.)

As we did last time around, start by getting the filling out to thaw. Once you can remove it from the container it was frozen in, put it into a saucepan, drop a lid on it and set it on a burner on low. Alternatively, you can use a microwave safe dish and zap it for a few minutes on low to heat it through. Whichever method you choose, be sure to stir frequently in order to avoid scorched spots and frozen centers.

Separate your tortillas - but this time there's no need to wrap them up. Today, the goal is to crisp them. Lay them out on the platter and give them all a spray with your cooking spray, then flip them all and repeat the process so that both sides of each have a thin coating of oil.

If you have an air fryer, feel free to preheat it to 375 now. In an air fryer, you'll have to work in stages, even if you have a layered rack, so don't expect to be able to do more than two tortillas at a time. Place a single tortilla on each layer of the rack and, ideally, weigh it down with something oven-safe and kind of heavy. Pie weights work well if you have them, or you might use an oven-safe mug, ramekin or dessert plate if you have the vertical space to accommodate them in the fryer. If not, it's no big deal - tostadas are messy to begin with, and the only thing affected by them being a little wobbly and uneven is their presentation value. Run them through the fryer for about five minutes each. When you remove them, do so with grill gloves or tongs - anything that's not your bare hand! Burnt fingers ruin dinner for everyone.

Should you choose the more conventional route of using an oven instead of an air fryer, you should preheat that to 375 and place the tortillas in a single layer on the baking rack. Set them on the top rack of the oven and allow them to bake for ten minutes, flipping them over at the halfway mark. Be sure to take them out before the edges blacken. Every oven is a little different, so you know better than we do if you're at risk for that.

Did you save any of that shredded cheese from the last go-round? If not, grab the grater and shred the last of the brick you started with, or re-enlist that helper from before to take care of it for you.

This is also a good time to wash and chop lettuce if you've chosen to add it.

Once all your tortillas have been crisped and removed from the heat, begin layering toppings. It's best to put something unlikely to soak into the tortilla on the bottom, so we frequently place our thin layer of shredded cheese here, then build up.

Refried beans, if you're using them, are an excellent next layer because of their sticky, gluey nature (unless they're the too-thin kind you sometimes encounter - maybe skip if they're watery). Spread them out a bit with a knife so they're not all clumped up in the center, then add a few spoonfuls of your warm filling.

We'd go with guacamole and lettuce next, and a little dollop of sour cream on top with just a dash of cilantro, and then serve with a little bit of salsa... But this is the time to make it your own. You don't need to top it just with the things we've suggested.

Perhaps top it with another addition of your own design. By now, you're familiar with the flavor profile and have had a chance to think about what you'd like to add - maybe you like goat cheese, or a specific brand or flavor of hot sauce. Maybe you think it could benefit from the addition of some chorizo or queso blanco. What if you have some fresh peppers taking up space in the fridge that could add some texture and color?

There are no rules with tostadas, so long as the base is a crispy tortilla. It's perhaps a bit safer to keep any warm or soggy ingredients at the base and build upward with the crumbly and cool ingredients, but that's just a suggestion based on experience. Treat it like a crunchy open-faced sandwich and have fun with it! And don't be scared to make a mess eating yours - that's all part of the fun!

Let us know what you thought of our final meal planning recipe over on Facebook! We’d love to hear from you.

So long as your stove is fine, you’re good to go after this point, but what if it’s your washer that’s on the fritz? If that’s the case, you can give us a call at ((214) 599-0055) or head over to our website. Wherever you live in Carrollton and the surrounding areas, we’ve got you covered. Appliance Rescue Service is here to help and here to keep your home, and your home appliances, running smoothly.

Additional Reading
Meal Planning One: Tacos for Days

Meal Planning Two: Enchiladas for Everyone

Meal Planning Round Two : Easy Enchiladas At Home

Because who doesn’t love enchiladas?

Welcome back!

We're going to assume your crowd was not hungry enough to eat up all that filling from our last recipe, and that you still have two thirds of that batch in the freezer. Before you get started reading this, if you plan on cooking today, you might want to go grab a third of it and set it out to defrost. It'll take quite a while in the fridge, but if you set it on the counter, it should be thawed enough to squeeze out of that ziploc bag by the time you're done assembling your necessary items and reading through this post.

In the event they were, in fact, starving, and you're out of filling entirely, we'll just send you back over to the first part of this series to begin again.

This week, you'll need (obviously in addition to your filling)

Ingredients:

12 corn tortillas (you'll most likely have some left over from the first round)
1/4 lb cheese (brick; shredded)
6 ounces salsa
sour cream, to taste

Tools:
deep baking pan, sauce pan or microwave safe dish for reheating, cheese grater, aluminum foil, paper towels or clean dish towel, cooking spray, plate or platter on which to work, spatula, spoon, sandwich bag, gloves (optional - but this can get messy)

First things first, get that filling heated up - it will be much easier to work with once it's warm. While you're welcome to toss it in the microwave in a covered dish, we feel like it loses some of its texture that way. We recommend putting it into a saucepan (or a caldera if you have one) and simmering it, covered, on low heat until all the frozen spots have thawed out and the whole pan is warmed through. For reasons we'll cover shortly, please put the pan on a front burner if possible.

While your filling is reheating, preheat your oven to 375.

Dampen your clean dish towel or two or three paper towels and wring out the excess water. We're going for slightly damp, not dripping wet. Wrap your corn tortillas in the paper towels or dish towel, making sure not to leave the edges of the tortillas exposed. Place your wrapped tortillas in front of the oven vent. On most ovens, it's just under the display for time and temperature. Assuming you're not using the microwave for reheating, please be sure that none of your little bundle is too close to the burner warming the filling! Place it completely on the opposite side of the stove if you can. The goal here is to let the tortillas gently warm while your filling reheats and you take care of all your other prep tasks. Warm tortillas are much easier to work with and less likely to break.

This is an excellent time to shred the brick of cheese if you haven't already. Using store-bought shredded cheese is fine, but the anti-caking agent companies package it with can change the way the cheese melts. It still tastes good, but it doesn't look as pretty - which is why we usually suggest shredding your own. It only takes a minute, and it's also a good way to get a helper involved.

Set aside your shredded cheese (or let your helper work on it) and pick up the aluminum foil. Use a large sheet of it to line your baking pan and make sure the corners are pushed down. Give it a quick spritz with cooking spray so you don't get enchilada pieces later.

Lay out your plate or platter close to your filling, and glove up (or scrub up and be ready to scrub again later) - it's time to fill some tortillas.

Take your first tortilla from the warm bundle, and leave the rest wrapped. Turn off the heat under the filling to avoid scorching either the food or your hands while you work.

Spray one side of the tortilla with cooking spray, then flip it over on the plate and spray again. A little extra oil is another trick to stop the tortillas from tearing (corn tortillas are a lot more brittle than flour ones, we're sure you've noticed).

Spoon some of the filling from your pan (or microwave dish) into the center of the tortilla and roll it up, leaving the ends open. Feel free to adjust the amount of filling per enchilada to your own preference. We like to start with two heaping tablespoons and go from there.

Place the enchilada seam side down in your baking pan, right up against one edge.

Repeat the oil, filling, rolling and placing steps until you're out of tortillas.

As you place your enchiladas in the pan, make sure each touches the side of the one placed before it. This helps prevent them unrolling and dumping their filling all over the place.

At the end of your stack of tortillas, you may still have filling left - this is okay; extras tend to happen with batch cooking. You can add it to the pan and bake it up with the enchiladas and then treat it as spilled filling when you serve, or you can set it aside and make some more enchiladas or a burrito with it for lunch tomorrow.

Now that you have all your enchiladas in the pan, take that salsa and dump it across the top. Spread it around with a spoon so that there's a layer of salsa over all of the exposed tops of the tortillas. It's fine if it's a thin layer. We want crispy ends and tops, but we're trying to avoid reaching the burnt stage.

After you've spread the salsa around, sprinkle that shredded cheese over it all (be sure to thank your helper if you had one) and pop the pan into the oven for about 20 minutes. Since all the ingredients are pre-cooked, there's no worry about reaching proper internal temperature so long as it's nice and warm when it hits the dinner table.

Optional: scoop a little sour cream - about two tablespoons should do - into that sandwich bag, seal it up, snip off a corner and drizzle it over the top after you take them out of the oven.

Divide up with the spatula, serve and enjoy.

Thanks for coming back! Join us in two weeks so that you can see how we’re going to make a final meal out of that original batch of meat. If you’ve got other tips on how to make this work or tricks you find for meal planning, let us know on Facebook! We love to hear from you.

If the worst happens though an your oven stops working midway through, we can help you. Give us a call at ((214) 599-0055), or you can get an appointment set up over on our website.

Meal Planning One : Tacos for Days

The weather is starting to turn... Which, if you're like us, means you're looking forward to all your cooler weather comforts. Fuzzy sweaters, a mug of coffee or tea or cocoa, and maybe in the not too distant future, even some snow.

When the weather starts to show signs of getting ready for fall, we like to start planning ahead. However, planning for later means figuring up and readying all the little things now - that way, you still have a couple of brain cells left for dealing with whatever other things sneak up on you.

Today's recipe is just as much an introductory meal plan as it is a recipe. We're going to figure out how to feed your crowd tacos on the cheap. Freeze the leftover filling, because next time around, we'll show you how to use exactly the same ingredients to do enchiladas. And as a bonus, for the recipe after that, we'll use the same ingredients to make tostadas. That's three meals in a row designed to use the same things - but without breaking the bank or running back to the store.

It's easy to fall down the rabbit hole of needing every single specialty item for a specific dinner. The real magic of meal planning is that it allows some of the things on the grocery list to do double or triple duty. Once you get this down, you'll be able to make three nights of dinner in one day. That doesn't sound like much... But just wait until you learn to apply it to a holiday dinner.

Ingredients

3 pounds ground beef (we like 80/20)

1 pound dried brown lentils

1 pound carrots

1 yellow onion, diced

1 24-count package corn tortillas

1 15-oz can black beans (or pinto, if you prefer)

3 10-oz cans diced tomatoes and green chilies (use chili-ready tomatoes for less heat)

2 packets taco seasoning*

1 large jar salsa (mild or hot, whatever you like)

4 oz (1/4 pound) cheddar or Monterey jack cheese (reserve the other 3/4 for next recipes)

1/2 head lettuce, chopped

8 oz sour cream

*feel free to sub in any other store-bought or homemade seasoning blend you prefer - or just toss in chili powder, salt, pepper and garlic, if you'd rather keep it simple!

Tools

large pot with lid, slotted spoon, large colander, cheese grater, cutting board, knife, mixing bowls, measuring cup, cooking spray

Pour your dried lentils into the colander, and give them a shake and a rinse. Weed out anything that either isn't actually a lentil (sometimes random debris gets swept up with them) and also anything that looks sad and shriveled. Dump all the good ones into the pot and add enough water to cover them twice over, plop the lid on top and crank up the heat to medium-high. Let them simmer away for at least 20 minutes - we like them to be soft but to still hold their shape. If you cook them much longer than about half an hour, though, they become easier to hide in the final product because they partially dissolve. (Feel free to consider that a picky eater tip, but also a word of caution.)

While your lentils are simmering, rinse out your colander and begin to crack open your canned goods. Pour your beans into the colander and rinse them - this removes the excess dark bean liqueur and prevents it from dyeing the rest of the food icky colors. As they drain, feel free to dump the tomatoes on top of them.

While you're still waiting on your slow-poke lentils (it feels like forever, we know), you can get started with your lettuce. Give it a quick wash and shake off the excess water, then plop it on the cutting board and chop it down to desired size. Set it to the side, since you won't need it for a while yet.

If your onion isn't already diced, this is a good opportunity to take care of that, too. To be honest, we've come to hate onion tears, and now tend to buy the boxes of diced onion in the grocery store cooler case. /lazy

Pick up the cheese grater and grate... the carrots. No, we really aren't kidding. Use the finest grate to shred the whole pound of carrots into a mixing bowl. Then give the grater a quick scrub and shred the cheese into another bowl.

Your lentils should be about done now - test a couple to make sure they're at your chosen level of doneness, and assuming they are, dump them into the colander. Allow them to drain out over the beans and tomatoes but don't rinse.

Preheat your oven to 375. Give your cooking spray a shake and lightly spritz both sides of eight of the corn tortillas. Drape them over the center rack in the oven so that they form a flat surface in the center and both sides are even. (If you're concerned about a mess, there's no reason you couldn't put a sheet of foil on the rack beneath them.) Allow them to heat up along with the oven. Once the oven signals you're at 375, set a timer for ten minutes. At the ten-minute mark, you'll likely be distracted by browning the beef - so it's fine to just turn the oven off and let your taco shells stay warm in there while you finish other tasks.

Put the pot back on the burner and brown up your ground beef in it. Once it's no longer pink, add the carrots and the diced onion and cook a little bit longer. As the onion starts to become translucent, get ready to drain the fat off. Same colander. Yes, for real. And yes, we know the colander is looking pretty full here; there's a reason we specified a large one. Remember you're batch cooking for three meals, so it's bound to look like a lot. It is a lot.

Pour everything from the colander back into the pot. Add eight to ten ounces of water to it, then pour in your packets of taco seasoning (or homemade seasoning) and stir thoroughly to make sure all your powdery ingredients dissolve. Allow it to simmer on medium-low, uncovered, for eight to ten minutes, stirring occasionally.

Pull your taco shells and stand them up on a plate - one of the big benefits of making your own is that they come out flat-bottomed and can stand up on their own! - to fill. Use a slotted spoon to transfer filling from the pot to the shells. Top with salsa, cheese, lettuce and a dollop of sour cream, and serve. Remember to refrigerate your remaining toppings

Once you're done enjoying your meal, the filling should have had some time to cool. Divide the remaining filling into two-gallon size ziploc bags, label them and drop them in the freezer. Come back next week to learn how to make it into something else!

Let us know what you thought over on our Facebook page, or in the comments below.

If you’re here because your freezer isn’t keeping things on ice, you can call us at ((214) 599-0055) or schedule an appointment via our contact page. We’re always here to help.

Brown Sugar - Cinnamon Oat Bars

 AKA Tablespoon Cake - AkA The Easiest Cake You’ll Ever Make

This one started out as a copycat recipe - we tried some fancy, expensive diet company snack bars this week. We enjoyed them, but we didn't enjoy the price tag quite so much. So we decided we were going to take a crack at producing something similar, with similar nutritional value. We're even going to do out the irritating math for you, so you know what your calorie intake and your approximate nutrition facts are for each serving.

Keep in mind, for that to stay accurate, you'll need to follow the instructions to the letter... But you could also be like us and wing it, and then re-do the math later. Like we did. Three times.

There was a lot of "less this, more that," and a lot of "what if?" in the making of this one. If you make it better, let us know over on our Facebook page!

Ingredients:

7 Tablespoons granulated sugar

4 Tablespoons quick oats

2 Tablespoons coconut flour

2 Tablespoons whole wheat flour

2 Tablespoons light brown sugar

1 Tablespoon ground cinnamon

1 Tablespoon ground flax seed

1 Tablespoon water

2 eggs

Tools:

Mixing bowl, one! measuring spoon - a tablespoon, fork, 9x9 baking pan, aluminum foil, baking spray

Grab your trusty tablespoon and let's get to work.

Preheat your oven to 350 degrees.

Measure your two different kinds of sugar and your two different kinds of flour into the mixing bowl - and please do not add more coconut flour in an attempt to make the recipe gluten-free unless you have used coconut flour before. Coconut flour is a very mercurial ingredient and can really muck up a recipe if you're not familiar with its properties.

Add in your oats, your ground flax and your cinnamon. If you're not a fan of the texture the oats add to this, feel free to toss them into a blender for a few pulses and chop them down before you add them.

Take the fork we suggested you have handy, and stir all your dry ingredients together. We know it's all basically one color to start with, but still, you want these things to be uniformly distributed. Otherwise you'll end up with pockets of too much sugar, caramelizing and causing divots in the final product. We're not against crunchy spots where the sugar turned into hard candy, or spicy little lumps of cinnamon for that matter - but these things are not part of the original goal.

Break your eggs into the dry ingredients and toss that tiny little bit of water into the bowl while you're at it. We know one tablespoon doesn't sound like a lot, but it's very important in this recipe. It's low enough moisture to start with that every bit is absolutely necessary - and the coconut flour is going to make it disappear really quickly.

The fork is still the ideal tool to mix your batter. That batter is going to be thick, and it's also going to be sticky. We promise, that's actually what you want. It will yield a dense, chewy oat bar with a brownie-like texture and crunchy edges good for grabbing and running. And since that was the big nameless diet company's original intention with it, we think we're doing alright with this copycat thing.

Once you have everything mixed well, line your baking pan with a layer of aluminum foil (leave enough around the edges to lift by later) and spray the bottom thoroughly with cooking spray. Scoop your batter from the mixing bowl to the center of the baking pan, scraping the sides of the bowl as you go. After you've gotten as much as you can from the mixing bowl, take the fork (yes, again!) and use it to smooth the layer of batter out and push it as far as you can into the corners of the pan. Be gentle and work slowly so that you don't accidentally poke through the aluminum foil.

Pop the pan into the oven and let it bake for half an hour. If you're not sure if it's done after the half-hour, give the pan a little shake. If the center jiggles, put it back for five more minutes. If not, it's ready.

Let it cool for ten minutes, then lift the aluminum foil out of the pan. Invert it over a plate and peel to remove the foil from the bottom of the oat bars. It helps to hold the center down gently and lift up from the corners of the foil.

Flip that plate over onto another so your creation is right side up again, and cut into four equal pieces. We know we've called them oat bars this whole time, but we like to cut them into triangles to mix things up a little.

Each of these four servings will have 5 grams of protein and just under 4 grams of fiber, along with almost 40% of your daily value of vitamin D and 10% of your necessary iron - all for about 190 calories.

Be mindful that there's quite a bit of sugar and carbs in this, also - so it's not exactly a diabetic-friendly recipe as shown here. A little quick math says using Stevia instead of granulated sugar would make quite a dent. That could trim calories down to 130 a serving, cut sugar from 23 grams to only 5 grams, and take total carbohydrate per serving from 34 grams to 18, while also giving a tiny boost to iron and potassium. Even bigger diet company goals accomplished - still without the big name brand price tag!

And if you need new appliance performance, preferably also without the jumbo-sized price tag, maybe reach out to our service department. You can reach them through our contact page, or by giving us a call at ((214) 599-0055)

Easiest Berry Cheesecake Wraps

So fast you won’t believe it’s not store-bought, and so delicious you’ll be going back for more. 

You need a last-second dessert and you have only half an hour. Think quickly - what do you make?

The answer is cheesecake.

No one thinks cheesecake is a quick dessert - but it can be, if you cheat a little. But only a little, because there are only so many corners you can cut on a dessert that is conventionally round.

This recipe will require an air fryer for maximum efficiency, but you can also bake on a rack if you only have your oven - or perhaps toaster oven; we are huge advocates of using a toaster oven when the weather is warm. Please don't heat up the whole house if you don't have to! It's a fight your air conditioner (and likely also your electric bill) will lose.

Ingredients:

4 large tortillas

1 8 ounce brick of cream cheese or Neufchatel cheese

1 Tablespoon granulated sugar

1 teaspoon vanilla extract

4 Tablespoons fruit preserves

cooking spray

cinnamon-sugar for dusting

Tools:

Air fryer (or oven and baking tray with a rack), measuring spoons, mixing bowl(s), spoons, whisk or hand mixer, plate, large ziploc plastic bag (optional)

Take your tortillas and your cream cheese and preserves out of the fridge. All three will be easier to work with if they're a little bit closer to room temperature.

Move your tortillas to a plate and fan them out a bit for easy grabbing later. Any whole wheat or white flour tortilla will do, but if you're shopping specifically for this recipe, we recommend Ole Xtreme Wellness high-fiber tortillas. They're soft, extra flexible, brown up nicely, and have a very mild flavor that won't fight with your cheesecake filling.

Scoop your cream cheese into the mixing bowl and break it into chunks - it will warm a little quicker if the air can circulate around smaller pieces.

Preheat your air fryer (if using one) or oven to 365 degrees. If you're warming up an air fryer, you can allow it to turn off after 5-7 minutes. It doesn't need to stay running the whole time like the oven will; the small area and convection fan in the fryer makes a huge difference. (Maybe you're one of the lucky ones whose oven has a convection fan! Did you know those require additional servicing?)

If your kitchen is plenty cool right now (lucky!) and your cream cheese is still very solid, you can pop it into the microwave for about 30 seconds to soften it up, provided your mixing bowl is microwave safe. Please do not microwave it any longer than that! Melted cream cheese does not work the same way in this recipe. You really don't want it to melt until it's actively baking.

Measure up your vanilla and sugar, and toss them in with your cream cheese. Use a whisk and all your wrist strength, or an electric hand mixer, to whip these two ingredients into the cream cheese. It should appear fluffy and light once thoroughly incorporated.

As far as preserves go, we used two spoons each of blackberry and strawberry preserves in our example photo. You can use whatever you have on hand, but we strongly recommend using a pair of complementary flavors... and avoiding grape! Grape is not your friend for this recipe, regardless of what you attempt to pair it with. Hopefully you have some raspberry or peach or strawberry preserves in your cabinet. We also really like the Smucker's Mosaics flavors for this - especially the cherry and blueberry. We didn't have the strawberry and blackberry on hand, but it's another available Mosaics flavor, specifically the one that inspired our flavor choice today. Additionally, if sugar is a concern, feel free to utilize a low- or no-sugar preserve instead.

Measure your four tablespoons of preserves into a dish and break up the big globs with a fork (it will make your life easier in a minute, trust us). You'll have fewer big pieces with homemade preserves, as they don't typically have as much pectin as the store bought ones. Either way, it's easier to just break it all down before it goes into the cream cheese blend.

Once you've got the preserves to the point they'll blend well, dump them into the mixing bowl with the cream cheese blend and swirl it together. Your goal here is a marbled look, not necessarily all one color. Congratulations, you've made cheesecake filling! Once you've swirled everything together, divide it up into quarters.

If you're working in a confined space, or if you're just super-messy like us, you might consider spooning your filling into a Ziploc bag and trimming a corner so you can simply squeeze to dispense the appropriate amount for each wrap. You can scoop it directly from the mixing bowl into the tortillas, but we always seem to drop some on the counter or on the floor when we do it that way, no matter how careful we are. The family dogs are usually thrilled, but the clean-up crew never is.

Whichever way you choose, transfer roughly 1/4 of your filling into each tortilla. Roll your tortillas like burritos so that all the sides are closed. Spritz the inside edge of the seam with cooking spray as you finish rolling, so that when heat is applied it will sear closed. Place them seam side down on your plate. Once all four have been rolled, spray the tops lightly with your cooking spray and dust gently with cinnamon sugar (or cinnamon mixed with sugar substitute).

Transfer each gently to your air fryer basket or your baking pan with a rack. Cook 10 minutes at 365, and remove them gently with tongs once the upper crust of the wraps has turned golden. The oven may take a little bit longer than ten minutes. If they still look pale and doughy when you go to remove them, let them cook another two minutes or so. Check frequently and trust yourself to see the difference in color once it happens. Regardless of how long it's in the fryer or oven, allow it to cool for a few minutes - that filling is HOT.

Serve warm, topped with whipped cream, dusted with powdered sugar, with a scoop of ice cream, drizzled with chocolate sauce, garnished with fresh berries... Whatever you like the best. We went with some frozen yogurt - because any dessert worth scorching yourself on is deserving of some frozen goodness to balance it out.

Let us know what you think about this delicious dessert over on our Facebook. We’d love to hear from you! 

If you want another sweet treat to make, check out our double chocolate guinness cakes.