Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups.
There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Graham Crackers. One more Moore: When it's too hot to bake, we no-bake.
Chocolate Oatmeal No-Bake Cookies that is.
I haven't made these in ages and forgot how good they are. Here's the recipe so you can make them, too! Chocolate Oatmeal No Bake Cookies1/2 C Butter2 C Sugar1/2 C Milk4 Tbsp Cocoa1/2 C Peanut Butter3- 3 1/2 C Quick cooking Oats2 tsp. Vanilla Add the first 4 ingredients in a saucepan. S'mores Cookies. Champagne-Poached Pears in Caramel Sauce. Is it too early to start talking about Valentine’s Day?
Probably yes, right? Probably 11:59 pm on February 13th is too early for most people. I actually kind of enjoy Valentine’s Day. I know, SACRILEGE AGAINST CYNICALKIND!! Coconut milk fudge. I’ve got a mad case of wanderlust.
You’d think that after taking in vistas like this two weekends ago and this just yesterday, I’d be happy just to be here. But even New York City on the stunning brink between a snow-blanketed February and a shiny, breezy March aren’t enough to keep me from dreaming about South America. Northern Italy. India.China. Real Girl’s Kitchen: Fresh Herb Ice Pops. Technically, summer is almost over but we seem to be in the peak of it here in Los Angeles.
The BBQ and pool parties haven’t let up yet either, so be the hostess with the mostest and bust out these healthy popsicles at your next shindig. During my popsicle making research, I was so surprised at how few “clean” recipes were floating the internet. Most of them called for corn syrup or even corn starch. While those can be fine every once in awhile, none of those items will be on our shopping list for today. Instead, fresh fruits and Greek yogurt (hello probiotics!) Cinnamon Hazelnut Toffee Recipe - How to Make Cinnamon Toffee - Toffee Candy Recipes. This rich, buttery toffee is studded with toasted hazelnuts and scented with cinnamon, then topped with semi-sweet chocolate.
I love the combination of cinnamon and hazelnuts, but you can substitute other nuts if you desire. Cook Time: 25 minutes Total Time: 25 minutes Ingredients: 1 cup (2 sticks) butter1 cup granulated sugar2 tbsp water1 tbsp light corn syrup1 tsp ground cinnamon3/4 cup chopped toasted hazelnuts1.5 cups semi-sweet chocolate chips. Pepita brittle. Peppermint hot fudge sauce. You have all of your holiday shopping done, don’t you?
Lemon mint granita. Granitas have never exactly captured my imagination.
Flecks of flavored ice in a bowl seemed rather dull, and their place in the dessert repository was kind of lost on me. S’more pie. A year ago, I made s’mores from scratch and brought them to the Memorial Day barbecue on my friend Jocelyn’s roof, celebrating the thousands of other hottie uniformed types that had sailed in for Fleet Week.
[I just spelled that "Weak. " It's all so telling, innit?] We assembled them from Nancy Silverton’s graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately-flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller’s marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey’s milk chocolate (exactly what we used in summer camp).
Jacques Pépin's Autumn Recipes. To make the caramel base: Put the sugar and water in a saucepan, and stir to moisten sugar.
Boil over med. high heat until the mixture turns a deep caramel color. Pour the caramel into the bottom of a 6 c. soufflé mold, and set aside. For the coffee extract: Bring the milk to a boil, add the espresso, and stir. Remove from heat. Cover, and let it steep for 2-3 minutes. To make the custard: Preheat oven to 350°. Set the mold in a larger pan, so the custard can be cooked in a water bath. Cool the custard for 5-6 hours or overnight, cover with plastic wrap, and refrigerate again until served. To unmold the custard: Run a knife around the edge of the custard to loosen it from the inside of the bowl. To make the cookies: Preheat oven to 400°.
Add the flour, and process to incorporate. Spoon 2 tbsp. of batter onto the lined cookie sheet. To serve: Decorate the custard with flowers. Baked pumpkin and sour cream puddings.