Chocolate Milkshake Power Drink

September 12: National Chocolate Milkshake Day

Highlander pumps up at the gym then powers up with a unique chocolate milkshake. His favorite, frothy post-workout drink is flavored with cocoa powder and packed with protein and potassium (peanut butter and banana à la Elvis!) as supplements to strength training. Make a milkshake for your muscles and try a recipe for chocolate milkshake power drink on National Chocolate Milkshake Day!

Recipe

(Adapted from Power Eating by Susan M. Kleiner)

Ingredients

• 1 cup (8 ounces) cold skim milk
• 1 packet Carnation brand Instant Breakfast mix chocolate flavor
• 2 heaping tablespoons chocolate protein powder
• 1 banana
• 1 tablespoon peanut butter (we used Skippy brand natural creamy)

Directions

In a blender, pour cold milk. Add the Carnation Instant Breakfast chocolate mix and chocolate protein powder.

Break the banana into small pieces and place in the blender. Add the peanut butter. Blend until smooth. Pour into a tall glass. Drink immediately.

Notes

• The props in the final food photo above include a body building belt, weight lifting gloves and fitness straps.
• Power up with more protein! See our blog recipe posts for Strawberries and Cream Protein Shake for National Strawberries and Cream Day on May 21 and Grape Protein Popsicles on National Grape Popsicle Day on May 27.

Date Nut Spice Bread

September 8: National Date Nut Bread Day

Highlander loves loaves of artisinal bread! Whenever we go grocery shopping together, he browses the bakery section of the store and buys bread, especially those that are baked with fruits and nuts. Islander sometimes surprises him with bread baked from a machine or from scratch at home. One loaf that he likes has dried dates and nuts—but she added some spice and a spirit (orange liqueur) to make this bread better! Bake a deliciously different date nut spice bread for National Date Nut Bread Day.

Recipe

(Adapted from the Barefoot Contessa)

Ingredients

• 1 package (8 ounces) dried dates, chopped
• 1/3 cup orange liqueur (we used Triple Sec)
• 2 cups flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon salt
• 4 tablespoons (½ stick) unsalted butter, softened
• ¾ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 tablespoon grated orange zest
• ¾ cup orange juice
• ¾ cup pecans, chopped

Directions

Grease a 8 ½ x 4 ½ x 2 ½ – inch loaf pan. Place parchment paper on the bottom and grease over it again. In a small bowl, soak the dates with orange liqueur for half an hour, stirring occasionally. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

In a mixing bowl, cream the butter with the brown sugar. Beat in the egg. Stir in the vanilla and grated orange zest.

Gradually add half the flour into the brown sugar mixture and blend well. Add the orange juice and mix. Add the remaining dry ingredients and orange juice until the batter is smooth. Stir in the dates with the orange liqueur. Mix in the pecans.

Spread into the prepared loaf pan. Bake in a preheated oven at 350 degrees F for one hour, testing with a toothpick for doneness. Remove from the oven and transfer to a wire rack. Cool completely before slicing.

Notes

• If using self-rising flour, omit the baking powder, baking soda and salt.
• Some sources also state that December 22 is National Date Nut Bread Day.
• Search our blog for other bread recipes.

Candied Acorn Squash

September 7: National Acorn Squash Day

In our first fall season as newlyweds, Highlander “harvested” an acorn squash from its bin at the grocery store. He wanted to prepare the pumpkin-like produce and introduce it to his finicky wife for dinner. But she was skeptical about the squash since she had never tried it before. So he bribed his bride by baking it with a buttery brown sugar glaze. Knowing that Islander has a sweet tooth, Highlander figured that she would like it if it tasted like candy—and he was correct! Now, 15+ fall seasons later, we still cook candied acorn squash as a side dish for dinner. As autumn arrives, add this recipe to your repertoire and remember to serve it on National Acorn Squash Day.

Recipe

(Adapted from Better Homes and Gardens New Cook Book)

Ingredients

• 1 acorn squash
• salt and pepper to taste
• 1 teaspoon butter
• 2 teaspoons brown sugar

Directions

Wash the squash and dry the surface. Carefully cut it in half. Scoop out the seeds and fiber in the middle of the squash. Pierce the surface several times with the tines of a fork.

On a lightly greased baking pan lined with foil, place the squash halves cut side down. Bake in a preheated oven at 425 degrees F for 20 minutes. Remove from the oven, turn them around and season with salt and pepper. Return to the oven and bake for another 20 minutes or until soft and cooked through. Remove from the oven and add butter and brown sugar before serving. The butter and brown sugar will caramelize in the hollow of the acorn squash for a candied flavor.