Let's talk food-blogging in winter.
It's a pretty difficult task.
Without really paying attention or noticing what time of day you're cooking or baking, you end up with pictures like this.
Taking pictures of food has nothing to do with the food and everything to do with the lighting. Even using such cool contraptions as Instagram doesn't really convey how good the food looks and tastes in real life.
So I leave for work in complete and utter darkness. I come home around 4:30 and it's already dark again.
Getting a good picture of food on a weeknight is pretty impossible.
So my options are two-fold:
1. Save treats such as this decadent-tasting, delicious Peanut Butter Cookie Milkshake for the weekends.
2. Take food to school and photograph it on my lunch break.
I'm going to go with the first one.
Oh, this is secretly healthy.
Peanut Butter Cookie Milkshakes
makes 1 large or 2 small shakes
2 frozen ripe bananas (medium-sized)
1 cup of milk (you probably won't need it all + I used almond milk)
2 t. vanilla
3 T. peanut butter
1 scoop of vanilla ice cream or Cool Whip, optional
3-4 peanut butter cookies, crushed and divided
In a blender, mix the bananas, vanilla, peanut butter, and just enough milk to make it into a milkshake-consistency. Add the 1 scoop of ice cream or Cool Whip just to thicken it up a bit (this is optional; I just prefer the creaminess it adds). Add half of the crushed cookies and blend for another few seconds.
Pour into a glass and top with remaining cookies.
The reason I went with banana to make up most of the shake, instead of just ice cream, was because I'm always a bit put off by how much ice cream it takes to make a good milkshake. Usually half the carton! I don't know about you, but I'd rather eat my ice cream than drink it.
Strut Your Stuff Saturday
Sweet Indulgences Sunday