Black And White Stout Milkshake Food

WHITE CHOCOLATE CANDY CANE MILKSHAKE

Steps:

• Add a few drops of peppermint extract to vanilla frosting and mix until incorporated. Use a knife to spread the frosting around the rims of 3 glasses, then roll the glasses on a plate covered with the white chocolate chips. Chill the glasses in the freezer while you make your milkshake.
• Combine the milk and ice cream in a blender and blend on high. Pour half the milkshake into a pitcher and set aside. Add 2 to 4 drops red food coloring and 1 teaspoon peppermint extract to the milkshake remaining in the blender and blend until smooth. Starting with one color, pour a layer of milkshake into each prepared glass and freeze for 10 minutes. Pour in a layer of the other color and freeze for 10 minutes more. Continue layering until you have made several stripes. Top the milkshakes with whipped cream, white chocolate chips, crushed candy cane bits or sprinkles, and 1 or 2 whole candy canes.

BLACK-AND-WHITES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.
• Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
• When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

BLACK AND WHITE COOKIES

Steps:

• Prepare cookies: Position an oven rack in center of oven and a second rack in lower third. Heat oven to 350 degrees F.
• Combine flour, baking powder, baking soda, and salt on waxed paper. Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture in 3 additions.
• Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart. Using a metal spatula, spread into 2-inch rounds.
• Bake for 8 minutes; switch positions of baking sheets. Bake another 7 to 9 minutes or until edges are lightly browned. Cool baking sheets on a wire rack 1 minute. Transfer cookies to rack to cool completely.
• Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth. Let cool.
• For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap.
• Turn cooled cookies flat side up; brush off any crumbs. Spread 1 tablespoon white icing on half of each cookie. Spread 1 tablespoon chocolate icing on the other half of each cookie. Let dry. Store between sheets of waxed paper in a sealed container.

MALTED BLACK AND WHITE MILKSHAKES

Steps:

• Place 1 1/2 pints of ice cream, malt powder, and 4 ounces chocolate sauce in a blender and blend until smooth. Pour shakes into 2 tall glasses, leaving a little room at the top. Place an extra scoop of ice cream on top of each shake and drizzle the remaining 2 ounces chocolate sauce over. Garnish with a large dollop of whipped cream and some chocolate shavings. Serve immediately.

BLACK RASPBERRY MILKSHAKE

Steps:

• Add the ice cream and milk to a blender and blend until smooth. Pour into glasses and top with whipped cream and a cherry. Serve with a thick straw.