I don't like wasting food, and I especially don't want to waste good cupcakes, so what's a girl to do except stick them in the blender with some almond milk and ice cream and make milkshakes?
I used unfrosted cupcakes because that's what I had, but I can't see how frosting would hurt these puppies. It would probably just give it a more authentic birthday cake flavor. I also used vanilla almond milk. You could go with dairy or soy milk, but I think that the almond milk just gives it that right amount of extra flavor.
No Kid Hungry is a charity that I've supported for a while now, since even before I had a blog. It is a charity dedicated to ending childhood hunger in America. Did you know that one in every five children in the US go hungry? That's over 16 million kids whose brains and bodies are still developing and need all the nutrition they can get.
fundraising page on No Kid Hungry. Anyone who donates to that page, between now and Monday, February 23, is eligible for one raffle entry for Dining with the Doctor. You don't get more entries for more money, so donate whatever amount you feel is appropriate.
After you've donated, go to the Rafflecoptor widget below and fill in your entry. The email address you provide is the email address that I will use to contact the winner, so please make sure it is accurate. The winner will be chosen randomly, and the giveaway is open to US residents only.
You can also donate without entering the raffle. I have a fundraising goal of $150, which seems like such a small amount, but it can provide up to 1,500 meals for children in need. It would make all my birthday wishes come true to reach it, so please remember that every dollar helps. Tell you family, your friends, your father's brother's nephew's cousin's former roommate, and let's help put a big ole dent in childhood hunger. My fundraising page is here.
Birthday Cake Milkshakes
Yield: 2 milkshakes
1 cup unsweetened vanilla almond milk
1 cup vanilla ice cream*
4 vanilla cupcakes (or 1 slice of cake), chopped into pieces
Place the cake into a bowl and pour the almond milk on top. Cover and refrigerate for minimum of 30 minutes.
Place all ingredients in a blender and blend until smooth.
*Low fat vanilla Greek yogurt can also be used, but will add a tangier flavor
Recipe by Kim