Toasted Marshmallow Milkshakes

Not to reinforce a girly trope, but I do not do taxes. 1040. 1040EZ. 1040 Schedule C. Schedule M. Form XYZ. If A, then B, on line C, minus line D ... come on! So confusing. After splurging on an accountant last year, Ray & I assumed we could simply follow her steps & do our own taxes this year - thereby saving $300! Sure, there would me much gnashing of teeth, but it seemed worth the 300 bucks. An hour or so in & several forms deep I was lost. My brain was fried & my nerves were frazzled, but Ray decided to plug on ahead. I knew he'd need some serious fuel to keep him afloat in a sea of deductions, calculators & woe. Lo & behold, nothing can make taxes more painless than a toasty marshmallow milkshake. Nothing! Except maybe an accountant.


Toasted Marshmallow Milkshakes, makes 1
adapted from Gourmet & Stand
3 scoops vanilla ice cream (the best you can find!)
1 tbsp. whole milk
I large dollop plain yogurt
5 Kraft Jumbo Jet-Puffed marshmallows
Whipped cream (optional)

Toast marshmallows under a broiler, or, if you're frisky, over a flame (think gas stove) until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
Put the milk, yogurt, & then ice cream in the blender. Blend carefully, just until you get a "donut"—when you see the shake holding to the sides of the blender with a hollow core. Then add 3 of the toasted marshmallows to the blender, & whirl it just until they're all broken up and distributed evenly. Be careful not to over-blend it, making it too melty.

Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw. Repeat if necessary. And it will probably be necessary.

One year ago: Strawberry Thyme Butter Cookies & Rosemary Boursin