Frozen Raspberry Lemonade

 

½ cup (122 g / 4 ounces) lemon juice, about 2 large lemons (use bottled if desired)
½ cup (100 g) granulated sugar
½ cup (125 g) frozen raspberries
½ cup water

 3 cups ice cubes
lemon slices, for garnish (optional)
raspberries, frozen, for garnish (optional(

Instructions
1. To a blender, add lemon juice, sugar, raspberries, and water. Puree until smooth (about 2 minutes).

2. Add ice and continue to blend until smooth. Pour into desired glasses.

3. Garnish with lemon and frozen raspberries if desired.

*To Make ahead

Here is how to get the frozen raspberry lemonade made and stored to enjoy on those hot summer days!

1. Prepare the Raspberry Lemonade: Blend the lemon juice, granulated sugar, raspberries, water, and ice cubes until smooth.

2. Pre-freeze the Mixture: Pour the blended mixture into ice cube trays or a shallow, freezer-safe container. This allows the lemonade to freeze evenly and makes it easier to blend later.

3. Store in the Freezer: Once frozen, transfer the lemonade cubes or frozen mixture into an airtight, freezer-safe container or resealable plastic bags. Label with the date.

4. Reblend Before Serving: When ready to serve, take the frozen lemonade out of the freezer and let it sit for a few minutes to soften slightly. Then, reblend the frozen mixture or cubes in a blender until smooth.

5. Serve and Garnish: Pour the reblended lemonade into glasses, garnish with lemon slices and frozen raspberries, and enjoy your refreshing drink.

from I am baker

Banana Chocolate Chip Cookies

                                                 

Ingredients

1/4 cup mashed ripe banana (usually 1 small banana)
1 cup salted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
2 -1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups chocolate chips, use your favorite

Instructions

1. Preheat the oven to 350° F. In a small bowl, mash your banana, set aside.

2. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy.

3. Scrape the sides of the bowl and mix in the egg, vanilla and mashed banana. Mix until well combined.
Once completely combined, stop the mixer and add in the flour, baking soda, salt and cinnamon. Mix until combined.Once the dry ingredients are mixed in, add in the chocolate chips and mix until thoroughly distributed.

4. Measure out the dough into equal sized portions, for small cookies use 1/1 2 tbsp of dough. For larger cookies use 3 tbsp of dough.

5. Arrange your cookies on a parchment or silicone lined cookie sheet. The cookies will spread.
Bake at 350° F for 12-14 minutes for the large cookies or 9-11 minutes for the smaller cookies, or until the cookie dough has spread and the edges are turning golden brown.

6. If desired, immediately after taking the cookies out, feel free to reshape the cookies by taking a large round cookie cutter and place the cookie inside of it. Slowly move the cookie cutter around in a circle to reshape the cookie.

7. Allow the cookies to cool on the pan for 10 minutes.
Serve warm if desired.

from Cookies for Days