Chocolate Pistachio Smoothie

I had my first bomb. So not cool. I made a smoothie that well basically SUCKED. Almond Milk and Mandarin Oranges. blah... so I added Peach Yogurt. Still not better. Had I hit a road block in Smoothie Nation. Gone off the deep end of the Vitamix  abyss. NO, I rinsed out the appliance (according to the lady at Williams-Sonoma) and started a new one.

I had come across a recipe with all of my favorites. Really ... Mandarin oranges are good, peach yogurt not one of my favorites, WHY did I make it? Because I was trying to be different. This new recipes is really what I should have made to begin with.There is nothing wrong with going outside of the box, just do not compromise and provide lackluster results. Disappointment is inevitable. Trust me, there have been many bombs in my life. It all sounds good in my head.

Let me tell you about this recipe, I believe it is one of the BEST smoothies I have ever tasted. **I almost never say phrases like that.** Thick, creamy, flavorful and filling. And full of goodness. Dates, Nuts, Chia Seeds and Bananas. NO syrup today. All Healthy Goodness.  This is what Smoothie Nation is all about. TOTALLY recommend this recipe.

Two Tall Glasses of Deliciousness. 

Chocolate Pistachio Smoothie

Slightly changed by halfbakedharvest.com

Ingredients

1 1/4 cup almond milk. plus more to thin

2 tablespoons chia seeds

4 whole dates, pitted

1/3 cup roasted and shelled pistachios

3 frozen very ripe bananas

2 tablespoons unsweetened cocoa powder

Directions

In a small bowl, mix together the milk and chia seeds. Let this sit for 10-15 minutes

If you have a Vitamix or high powered blender, add the milk and chia seed mixture, dates, pistachios, the frozen bananas, and cocoa powder in that order. Blend for 3-4 minutes. 

If you do not have a high powered blender, PLEASE blend the dates and pistachios first. They should become finely chopped and almost peanut butter like.  Then add the rest of the ingredients and blend for a couple of minutes. Scrap down the sides

If the shake is to think for you, add more milk. Drink away

Mixing together the milk and chia seeds. 

While I was shelling the Pistachios,

I wondered why I would not spend more for a bag of SHELLED Pistachios.

NO one was allowed to snag any, unless they helped.

This was a lot of work for the Vitamix. It ground everything up. 

There was no stirring here. The swizzle stick stayed right in the middle

My Husband proclaim these to be the Best Smoothies.

AND that is why I am posting 

Happy Drinking and let me know what you think

Sunflower Seed Cookies

Today is my youngest sister's birthday. I still remember the day she was born. It was an exceptionally warm December day. I was ten years old and already had two sisters. We were so happy to add another girl to our group. My sister change the dynamics of our family. There had been seven years since a child was born, so this new sister made for a new "baby" in our family. My parents had taken many pictures of me when I was a baby, being the oldest. The next two girls some pictures, but this new baby. LOADS of pictures. I am not sharing any bad pictures today. (upside down picture in an early posting provides that)

Yesterday, I was talking to my Mom about dinner for my sister's birthday. My mother was looking for a specific cookie recipe. I do not think she found it. BUT, she came across this recipe for Sunflower Seed Cookies. She rattled off the recipe, and I went home last night and made cookies. These are fabulous. I could eat the whole container. My Mother's aunt Hilda gave her the recipe many years ago. Hilda is from George, Iowa and she can also be found in the Hope Reformed Church cookbook. I am sending her a thank you note for this wonderful recipe. We really should have made these sooner.

These are a fabulous tea cookie. Not to sweet, just enough salt from the sunflower seeds. A perfect blend of ingredients that just melt in your mouth.

Sunflower Seed Cookies
adapted from Hilda Hilbrands

Ingredients
1 cup butter (2 sticks)
1 cup oil
2 cups white sugar
3 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 - 4 cups flour
1/2 cup shredded coconut
1 cup roasted sunflower seeds.

Directions
Preheat oven to 350 degrees. Line baking sheet with Silpat or parchment paper. Set aside

In a large bowl of a stand mixer, combine the butter, oil and sugar. Cream together until smooth.
Add eggs and vanilla and mix until combined.
Add in baking powder, baking soda, and flour, gently mix in.
Fold in coconut and sunflower seeds until incorporated.
Using your cookie scoop, place dough on baking sheets and cook for 8 - 10 minutes. The edges should be just starting to turn brown.

just the perfect color. Brown on the edges.

Happy Birthday to my youngest sister on her National Holiday

and thank you to my Great Aunt Hilda for a fabulous cookie recipe. 

Sadly, these will be gone soon. A package shipped off to Colorado for my Stepson.

Some for my sister and her Birthday Holiday, and the rest to a few special friends.

I love sharing good cookies. Bringing Smiles