Apples, Apples, Apples

[Artemis Windsong]

Impossibly Easy Salted Caramel Apple Mini Pies

Prep Time 15 min
Total Time 35 min
Servings 12

Ingredients
Apple Filling

1 1/2
cups peeled diced (1/4-inch) Granny Smith apples

3/4
teaspoon ground cinnamon

1/8
teaspoon ground nutmeg

Batter

1/2
cup Original Bisquick™ mix

1/3
cup sugar

1/3
cup milk

2
tablespoons butter or margarine, melted

1
egg

Topping

3/4
cup sweetened whipped cream

1/2
cup caramel topping

1/4
cup chopped toasted pecans

Coarse sea salt, if desired

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Directions

1 Heat oven to 375°F. Place paper baking cups in each of 12 regular-size muffin cups; spray with cooking spray. In small bowl, mix Apple Filling; set aside.
2 In another small bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 level measuring tablespoon batter into each paper-lined muffin cup. Top with 2 measuring tablespoons apples. Spoon 1 level measuring tablespoon remaining batter over apples in each muffin cup.
3 Bake 15 minutes or until set in center and edges are golden brown. Cool 5 minutes; remove from muffin pan. To serve, leave in paper baking cup or remove; place in small individual serving bowls. Top each pie with 1 tablespoon whipped cream, 2 teaspoons caramel sauce and 1 teaspoon pecans; sprinkle with salt.

[Artemis Windsong]

Apple Crisp Snickerdoodle Skillet Cookie



Prep Time 30 min
Total Time 1 hr 10 min
Servings 10

Ingredients
Snickerdoodle Cookie Base

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2
teaspoon ground cinnamon

1/2
teaspoon vanilla

3
eggs

1/2
cup butter, softened

Oat Topping

1/2
cup quick-cooking oats

1/2
cup loosely packed light brown sugar

1/4
cup granulated sugar

1/4
cup Gold Medal™ all-purpose flour

1 1/2
teaspoons ground cinnamon

1/2
cup butter, softened

1
tablespoon water

Apple Topping

1
can (21 oz) apple pie filling

Garnish

1
container (8 oz) frozen whipped topping, thawed

Additional ground cinnamon, if desired

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Directions

1 Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
2 In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
4 Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
5 To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.
6 Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.
7 Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.

Expert Tips

Whipped topping can be served on the side, if desired.

Reheat servings in the microwave on High in 30-second increments and serve with vanilla ice cream.

[Artemis Windsong]

Apple Crisp Cookie Pizza

Cookie Pizza

1
pouch Betty Crocker™ oatmeal cookie mix

1/2
cup butter, softened

1
egg

1
tablespoon water

1/3
cup old-fashioned oats

1/3
cup pecans or walnuts, chopped

1/4
cup butter, cold and cut into cubes

3
medium apples, cored and thinly sliced

1
teaspoon lemon juice

1/3
cup granulated sugar

1/2
teaspoon ground cinnamon

Icing

1
cup powdered sugar, sifted

2
to 3 tablespoons milk

1
teaspoon vanilla


Directions

1 Heat oven to 375°F. Spray large round pizza pan with cooking spray.
2 Measure out 1/3 cup of the oatmeal cookie mix, and set aside.
3 In medium bowl, beat remaining cookie mix with the butter, egg and water 2 to 3 minutes or until smooth and creamy. Drop dough onto pan, and spread so it completely covers the bottom.
4 Bake 5 to 6 minutes or until edges just begin to turn brown.
5 In medium bowl, mix reserved cookie mix, the oats and nuts. Use pastry blender to cut butter into dry ingredients until it is the size of small peas.
6 In large bowl, toss sliced apples, lemon juice, granulated sugar and cinnamon. Scatter apples on top of partially baked cookie crust, and sprinkle with oat mixture.
7 Bake 10 to 12 minutes or until topping is crisp. Cool completely.
8 Mix Icing ingredients. Drizzle on top of cooled cookie pizza. Let stand 15 minutes before serving.

Expert Tips

Tart apples such as Granny Smith, Gala or Honey crisp are best for this recipe.

If desired, serve hot with whipped cream or vanilla ice cream.

[Artemis Windsong]

Apple Crescent Roses

3
medium apples

4
tablespoons sugar

2
tablespoons lemon juice

Flour, for sprinkling

1
roll Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

5
tablespoons sugar

2
teaspoons ground cinnamon


Directions

1 Heat oven to 400°F. Grease or spray 9 regular-size muffin cups.
2 Wash and core apples. Thinly slice each one, leaving the peel on.
3 In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
4 Drain apples, and place on paper towels to dry and cool completely.
5 Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips.
6 Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
7 Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!

Expert Tips

If you are unable to find the dough sheet, you can use regular crescent roll dough; just press perforations to seal seams while rolling out.

Drizzle with caramel, or sprinkle with more cinnamon and sugar for added goodness.
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[Artemis Windsong]

Apple Streusel Cheesecake Bars

1
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1/2
cup firm butter or margarine

2
packages (8 oz each) cream cheese, softened

1/2
cup sugar

2
tablespoons Gold Medal™ all-purpose flour

1
teaspoon vanilla

1
egg

1
can (21 oz) apple pie filling

1/2
teaspoon ground cinnamon

1/4
cup chopped walnuts


Directions

1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2 Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3 Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4 Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5 Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Expert Tips

This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Cut the bars into larger servings and serve with a fork.

[Artemis Windsong]

Caramel Apple Bars

1 cup packed brown sugar

1/2
cup butter or margarine, softened

1/4
cup shortening

1 3/4
cups Gold Medal™ all-purpose flour

1 1/2
cups quick-cooking oats

1
teaspoon salt

1/2
teaspoon baking soda

4 1/2
cups coarsely chopped peeled tart apples (3 medium)

3
tablespoons Gold Medal™ all-purpose flour

1
bag (14 ounces) caramels

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Directions

1 Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2 Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3 Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Expert Tips

Rolled oats are whole oats that have been steamed and flattened. Quick-cooking oats differ from regular—or old-fashioned—oats in that they’re cut into pieces before being steamed and are rolled into thinner flakes.

Make a date with Date Bars: Heat 1 pound cut-up dates (3 cups), 1 1/2 cups water and 1/4 cup sugar over low heat about 10 minutes, stirring constantly, until thickened; cool. Use date mixture instead of the apples, 3 tablespoons flour and caramels.

[Artemis Windsong]

Warm Caramel Apple Cake

Cake

1/2
cup butter or margarine

1/4
cup whipping cream

1
cup packed brown sugar

1/2
cup chopped pecans

2
large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)

1
box Betty Crocker™ SuperMoist™ yellow cake mix

1 1/4
cups water

1/3
cup vegetable oil

3
eggs

1/4
teaspoon apple pie spice

Topping

2/3
cup Betty Crocker™ Whipped fluffy white frosting

1/2
cup frozen (thawed) whipped topping

Caramel topping, if desired


Directions

1 Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2 In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
3 Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4 In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.

[Artemis Windsong]

Easy Caramel Apple Bars


Prep Time 15 min
Total Time 2 hr 55 min
Servings 36

Ingredients

1/2
cup cold butter

1
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1
egg

1
cup finely chopped peeled apple

3/4
cup caramel topping

1/4
cup Gold Medal™ all-purpose flour

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Directions

1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
3 Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
4 Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

Expert Tips

Empire, Regent and Spartan apples are good choices for baked apple desserts.

Skip the cooking spray and line pan with foil for quick cleanup and easy bar

[Artemis Windsong]

Apple Brownie Dessert

(Double recipe for 9 x 13 pan)

1 cup sugar
1 teaspoon soda
1/4 cup butter
3 cups chopped apples (Frozen apples may be used.)
1 egg
1/2 teaspoon cinnamon
1 cup flour
1/2 cup chopped nuts
1/4 teaspoon salt
1/2 teaspoon vanilla

Mix as usual.  Spread in 9-inch pan.  Bake at 350 degree for 35 to 40 minutes.  Serve with Carmel Sauce over it.

Carmel Sauce

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup cream

Combine in saucepan.  Bring to boil, stirring occasionally.

Serve warm over dessert.


Easy carmel sauce is Hershey's or another canned brand. 

[Artemis Windsong]

Apple Crostata with Caramel Sauce


Prep Time 20 min
Total Time 1 hr 25 min
Servings 8

Ingredients
Crust

1 1/4
cups Gold Medal™ all-purpose flour

2
tablespoons sugar

1/4
teaspoon salt

1/2
cup firm butter or margarine, cut into 1/2-inch pieces

3
tablespoons cold water

1/4
teaspoon vanilla

Filling and Topping

1/2
cup sugar

3
tablespoons Gold Medal™ all-purpose flour

4
cups chopped peeled apples (4 medium)

1
tablespoon sugar

1/2
teaspoon ground cinnamon

1
cup caramel topping

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Directions

1 In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
2 Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
3 Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.
4 In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
5 Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.

Expert Tips

Get more fiber and color when you don’t peel the apples, and think of the time you’ll save!

Empire, Regent and Spartan apples are good choices for baked pies and desserts.
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[Artemis Windsong]

Apple-Walnut Cake with Caramel Glaze


Prep Time 25 min
Total Time 2 hr 10 min
Servings 16

Ingredients
Cake

2
cups packed brown sugar

1 1/2
cups vegetable oil

3
eggs

3
cups Gold Medal™ all-purpose flour

2
teaspoons baking soda

1/4
teaspoon salt

1
teaspoon ground ginger

2
teaspoons ground cinnamon

1/4
teaspoon ground cloves

1
cup chopped walnuts

2
large apples, peeled, shredded (about 2 cups)

Glaze

2
tablespoons butter or margarine, softened

1
cup powdered sugar

3
tablespoons butterscotch-caramel topping

1
tablespoon milk

Additional ground cinnamon, if desired


Directions

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2 In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
4 Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.

Expert Tips

Use any variety or color of apple for this cake.

Pecans make a stand in for walnuts.

[Artemis Windsong]

Ginger Cake with Caramel-Apple Topping


Prep Time 15 min
Total Time 60 min
Servings 15

Ingredients

2
cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)

1/2
cup caramel fat-free topping

1 1/4
cups Gold Medal™ whole wheat flour

1
cup Gold Medal™ all-purpose flour

1/4
cup sugar

1
teaspoon baking soda

1
teaspoon ground cinnamon

1
teaspoon ground ginger

1/2
teaspoon salt

1/2
cup molasses

1/3
cup canola oil

1
egg

1
medium tart apple, chopped

Lemon juice

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Directions

1 Heat oven to 350°F. Grease and flour 9-inch square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.
2 In large bowl, beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice with electric mixer on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally, until well blended. Stir in half of the chopped apple. Pour batter into pan. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.
3 Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve with topping mixture and remaining chopped apple.

Expert Tips

You can use 3 (6-oz) containers of Yoplait® Original 99% Fat Free harvest peach or French vanilla yogurt instead of the yogurt in the recipe if you like.

The apple needs a split personality: peel the half that will be stirred into the batter; leave the peel on the remaining half for a more colorful topping.

[Artemis Windsong]

Apple Pudding Cake with Cinnamon-Butter Sauce


Prep Time 15 min
Total Time 50 min
Servings 9

Ingredients
Cake

1
cup packed brown sugar

1/4
cup butter or margarine, softened

1
egg

1
cup Gold Medal™ all-purpose flour

1
teaspoon baking soda

1
teaspoon ground cinnamon

1/2
teaspoon ground nutmeg

1/4
teaspoon salt

2
cups chopped peeled or unpeeled cooking apples (2 medium)

Sauce

1/3
cup butter or margarine

2/3
cup granulated sugar

1/3
cup half-and-half

1/2
teaspoon ground cinnamon

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Directions

1 Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
2 In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
3 Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
4 Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

Expert Tips

You can bake the cake and make the sauce a day ahead and store them separately (refrigerate sauce). Warm the sauce in a saucepan over low heat, and heat individual pieces of cake uncovered in the microwave on High for 25 to 35 seconds or until warm.

Braeburn, Cortland, Granny Smith or Rome apples are all good choices for this pudding cake.

[Artemis Windsong]

Chunky Apple Cake with Browned Butter Frosting


Prep Time 25 min
Total Time 3 hr 0 min
Servings 16

Ingredients
Cake

1
cup butter or margarine, softened

2
cups granulated sugar

3
eggs

1/2
teaspoon vanilla

2 1/2
cups Gold Medal™ all-purpose flour

2
teaspoons baking soda

1/2
teaspoon salt

2
teaspoons ground cinnamon

3
cups coarsely chopped peeled baking apples (3 medium)

1
cup chopped walnuts

Frosting

1/2
cup butter (do not use margarine)

3 1/4
cups powdered sugar

1
teaspoon vanilla

1
to 3 tablespoons milk


Directions

1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
2 In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
3 Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
4 In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting over top and partially down side of cake. To serve, cut cake with serrated knife.

Expert Tips

The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome Beauty.

Browned butter frosting has a sweet, nutty flavor that pairs well with this apple cake.


Browned Butter Frosting

3
cups powdered sugar

1
teaspoon vanilla

3
to 4 tablespoons milk

1/3
cup butter (do not use margarine or spread; it will burn)

[Artemis Windsong]

Apple Whiskey Crisp with Whiskey Caramel Sauce


Prep Time 40 min
Total Time 1 hr 40 min
Servings 8

Ingredients
Crumb Topping

1 1/2
cups Gold Medal™ all-purpose flour

1
cup quick-cooking or old-fashioned oats

3/4
cup granulated sugar

3/4
cup packed brown sugar

1/2
teaspoon salt

1
cup butter, cut into pieces

Apple Filling

8
Golden Delicious apples, peeled, cut into 1/2-inch cubes

1/2
cup granulated sugar

1
teaspoon grated lemon peel

1
teaspoon grated orange peel

2
tablespoons orange juice

2
tablespoons honey-flavored whiskey

2
teaspoons chopped fresh thyme leaves

2
teaspoons ground cinnamon

1
teaspoon freshly grated or ground nutmeg

Whiskey Caramel Sauce

1 1/2
cups granulated sugar

1/3
cup water

1 1/4
cups whipping cream

1/2
teaspoon vanilla

3
tablespoons honey-flavored whiskey

1
tablespoon orange juice

Serve-With, if desired

Vanilla ice cream

[Artemis Windsong]

Claire's Apple Cake

nutrition facts - serves 18 with only 143 calories a serving!

Ingredients:

1 1/2 cups Egg Beaters
1 cup applesauce, unsweetened
1/2 cup sugar
1 tsp vanilla
4 cups apples, grated or cut into small bits
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cloves, ground
1 tsp cinnamon
1/2 cup raisins
1/2 cup walnuts, finely chopped

Directions:

Preheat oven to 350 F. Spray a 9' x 13' x 2' pan with non-stick baking spray.

Beat together the egg beaters, sugar, and applesauce until light and fluffy. Stir in vanilla and grated apples.

Combine the dry ingredients and fold into the wet ingredients. Fold in the
raisins and walnuts.

Spread in the pan and bake for 45 - 55 minutes or until the cake tests done. Turn the cake out onto a rack and cool completely before cutting into 18 squares.

[Artemis Windsong]

Apple Cinnamon Smoothie  (1 serving)

Entire recipe: 163 calories, 1.5g fat, 101mg sodium, 28g carbs, 3g fiber, 21.5g sugars, 10g protein – PointsPlus® value 4*

This blended beverage is really special -- mellow, sweet, creamy, and unique... You've gotta try it to truly appreciate it!

Prep: 5 minutes

Ingredients:
1 cup peeled and chopped Fuji apple
3/4 cup light vanilla soymilk
1/4 cup fat-free vanilla Greek yogurt
1/4 tsp. cinnamon
1/8 tsp. vanilla extract
1 no-calorie sweetener packet (like Splenda or Truvia)
1 cup crushed ice or 5 - 8 ice cubes

Directions:
Place all ingredients in a blender, and blend at high speed until smooth. Mmmm!