So first things first. The new blog. A REGULAR HERE IT!

Lindsay genuinely knows her stuff when it comes to this blog redesign business. She basically held my hand through this (to me) ginormous transformation and was ever so patient with my ridiculous and sometime completely stupid questions. And if I could give her a giant hug I would! She’s fabulous… certainly fabulous!

If you ask me, blog redesign is sort of like pregnancy and child birth. You make the decision to do it. Wait months, anxiously wondering what it’s going to be and end up looking like. Then finally the birth of the blog arrives. It’s exciting, scary and once it’s finally here it’s all you can seem to think about. And then there’s those sleepless nights aka reformatting and getting use to the new way of things. But there is a bonus… no stretch marks! ha!

As a giant THANK YOU to all of you patiently waiting tasty food laden posts and wondering what the heck happened to me, I’ve decided I’m treating you to shakes. But these aren’t your regular run-of-the-mill shakes. I mean yeah, they call for strawberries… but that’s simply the beginning.

To cook this Roasted Strawberry Milkshake Gather:

strawberries
vanilla bean
granulated sugar
sea salt
vanilla ice cream
whole milk

Start of by washing and trimming 1 pound of strawberries.

Throw them into a Pyrex baking dish. Any size will do.

Split 1 vanilla bean in half and with the back of your knife scrape out all those tiny little seeds.

Add them in with the strawberries and toss them around so they get evenly distributes among the berries.

Sprinkle with 1/4 cup sugar and a pinch of kosher salt. Now pop them into a preheated oven for 2 hours. Yeah… I know!

Mean while don’t throw that pod away! Dump two cups of sugar in a large jar…

Throw you bean pod in into the sugar….

…and give it a couple of good shakes. Let it chill-out and POOF! Soon you’ll have vanilla sugar! I’m saving mine for something special. More to come on that in the future.

Now your strawberries should smell freaking memorable! Remove them from the oven and let them cool completely.

The moment those strawberries have cooled, grab your blender and throw in 1 pint of ice cream. When it comes to what kind of ice cream to buy, you need to buy on with a high fat content. Something about a dense ice cream makes for better milkshakes. Low fat and/or lesser quality ice cream could result in a runny shake since it’s contains mostly air.

Add in three-quarters of the strawberries and reserve the rest of the strawberries for garnishing these pups.

Add 3/4 cup whole milk.

And give it a go. You might want to put the lid on … but I think that goes without saying… no?

I made this Roasted Strawberry Milkshake only before my girls hopped off the bus. They told me I was the bestest… like entirely!

They also said these were the bestest milkshakes they’ve ever had….

I think they’re right. Because this Roasted Strawberry Milkshake is like reeeeally good. Better than ANY shake I’ve ever tasted. And I don’t even like strawberry shakes, usually.

Roasting strawberries truly brings out the fruits inner berry-ness and the vanilla beans and that warm touch. I’ve always been a chocolate shake kind of gal but I think I’m moving on.