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Endless Poptails: Cherry Apple Whiskey Sour

Endless Poptails: Cherry Apple Whiskey Sour
We ESers like our whiskey combinations and we’re betting you will too. Never mindful of the rules, this week we created a blasphemous bartending nightmare by skipping the shaker for some rotating blades. Yep, everything is headed for the blender including the whiskey. Um, please muffle all outraged screams until you have tried this. Along with the whiskey are some sweet cherries, tart apples and a lime to create a popsicle that will assist you with obtaining your daily fruit serving. So while we may not be rule-minded we’re a thoughtful bunch and giving you two options for your whiskey. Cherry Apple Whiskey Sour Poptails Makes eight 2-and-1/4-oz. popsicles · 3 cups cherries (weighing 1lb) · 1 large green apple (weighing 6oz) · 1 lime (weighing 3 1/2oz) · 1 cup whiskey · ½ cup of sweet and sour mix (homemade recipe follows) 1. 2. 3. Sweet and Sour Mix · 1/2 cup water · 1/2 cup sugar · 1 cup lemon juice 1. Find more cocktail-popsicles on Endless Poptails Sponsored Content

20 Alcoholic Beverages Inspired By The Harry Potter Series: Pics, Videos, Links, News Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!).

Euclideon promises unlimited graphical detail Are Euclideon's promises the future of graphics or vapourware? Small Australian tech company Euclideon has released a new demo trailer for its graphics technology Unlimited Detail, which promises to ditch the dependency on polygons in games in favour of millions of cloud point technology. This should create richer game worlds that look more realistic, says Euclideon. The problem with polygons (as the video below brilliantly highlights) is that they’re computationally expensive and don’t give a realistic look when you look closely. ‘There is a better way to do graphics, which is used in medicine and the sciences, and that is to make everything out of tiny little atoms instead of flat panels [polygons]. However, Euclideon has found a way to circumvent the processing problem, allowing it to create ‘unlimited little 3D atoms in real-time.’ The video includes plenty of comparisons between game worlds created with polygons and Euclideon’s demo island that uses its Unlimited Detail technology.

Red Velvet Rice Krispies Treats Hearts You may have noticed I share a lot of Rice Krispies Treats, especially around the holiday. Can you blame me though? They’re sweet, gooey and oh-so-good! If you’re making these to just eat, no need to get fancy but if you’re making them for a special occasion like Valentine’s Day, you’ll want to check out Wilton’s selection of cookie cutters. In a small jelly roll pan you can press the treats thin enough to cut with the heart shaped cutters. With a piping bag (or plastic sandwich bag) you can frost these with pretty designs in a cream cheese frosting that makes them even sweeter. Share ‘em, eat ‘em, whatever you do, don’t leave them unattended and expect to find anything left but crumbs left over. Red Velvet Rice Krispies Treats Hearts Author: Cat Davis Type: Dessert Serves: 8 Ingredients Instructions As a Wilton Mom Brand Ambassador I was provided with the cookie cutters featured in this recipe.

Adult Desserts: Strawberry-Watermelon Popsicles & Champagne : Zomppa – International Food Magazine Remember popsicles? When was the last time you had a popsicle? One of those sticky, succulent, sweet and refreshing icons most generally associated with summertime heat and good times? My sister and I had a popsicle at least once a day during the summer. With the cacophonous sounds of crickets chirping in our backyard and the hazy orange-red sun settling into the horizon, my sister and I would steadily slurp on our sticky-sweet treats, hoping we could catch the popsicle drips before they oozed all over our chins and palms. Sigh. At some point, I stopped eating/enjoying a good old-fashioned popsicle. It was then that I reluctantly understood that sucking on a popsicle as a full grown adult was slightly inappropriate…maybe even a little obscene. How did this happen?? When did it become inappropriate for adults to suck on popsicles? Strawberry-Watermelon Popsicles in Champagne 1 pint of strawberries ½ a watermelon 1 Bottle of Champagne (optional) Directions:

Pie Favors in a Jar {Recipes} Just like “on a stick”, everything gets infinitely cuter when layered inside a mason jar and tied with a simple ribbon or tag. Favors are no exception! So make these delicious fruity pies in mini mason jars (or regular size!) then sit back and listen to your guests “ooh” and “aah” over how darn cute you are! Pie Crust Dough 2 12 oz. cans of cherry, apple or your favorite pie filling (Or mix blueberry and cherry!) 6 4 oz. mason jars, cleaned with lids and labels removed 1 baking sheet Preheat your oven to 325 degrees. Fill your jars with your filling. Bake for 30-35 minutes or until pie dough is golden brown. image via: Related Watermelon Cake in Mason Jars: Perfect Summer Dessert Watermelon Cake If there is one food synonymous with summer in my opinion, it’s watermelon!

Pumpkin Chocolate Chip Bars Pumpkin Chocolate Chip Bars Things are going well at our house. We love being parents. We are a little tired, but we can’t complain. Our little pea let us get six hours of sleep on Saturday night. I made a bunch of recipes before the baby arrived and will still be posting recipes on my regular schedule, so please come visit us:) We are slowly making our way back into the kitchen. These bars are a staple in our house. Pumpkin Chocolate Chip Bars Yield: 24 barsCook Time: 35-40 minutes Ingredients:2 cups all-purpose flour 1 tablespoon pumpkin-pie spice 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree (not pumpkin pie filling) 1 package (12 ounces) semisweet chocolate chipsDirections:1. If you like these Pumpkin Chocolate Chip Bars, you might also like:

Apple Cider Cinnamon Rolls Hey Everyone!! I must be in an apple phase cause every recipe with apples is appealing to me lately. I had to make these though. I love hot apple cider when the weather starts to get cold so this takes like my two favorite things and puts them together. I've never made cinnamon rolls before, but they were seriously so easy, and so delicious. The perfect balance of both cinnamon and apple cider flavoring, and the frosting, ugh!! Quick tip: When you are ready to cut your roll of dough into individual cinnamon rolls, don't use a knife!! Apple Cider Cinnamon Rolls 3 1/4 cups all-purpose flour 1/4 cup sugar 1 package (1/4 ounce) quick-rise yeast 1/2 teaspoon salt 3/4 cup 2% milk 1/4 cup apple cider or juice 1/4 cup plus 1/3 cup butter, softened, divided 1 egg 2 cups finely chopped peeled tart apples 1 1/4 cups packed brown sugar 3/4 cup finely chopped walnuts 3 teaspoons ground cinnamon Apple Cider Cream Cheese Frosting In a large bowl, combine 2 1/4 cups flour, sugar, yeast and salt.

Pip & Ebby - Pip &Ebby - Hot cocoa&cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Enjoy!

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven. Makes: one 9x5x3-inch loaf

Junk Food Makeover: Hostess Cupcakes In our new column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with a more wholesome, nutritious recipe. Tricia’s take on Hostess Cupcakes looks like the real deal.Photograph by Tim McSweeney The Challenge: Hostess Cupcakes The entire country has been immersed in a cupcake bakeshop craze for the past decade or so, but we still have a soft spot for the queen bee of gas station snacks: The Hostess Cupcake. What makes them so delicious? We wondered if this sinful treat could be transformed into a wholesome dessert, so we asked nutritionist Tricia Williams to give it a shot. The Result: At first glance, you might be fooled: These cupcakes look exactly like the real deal. “Hostess” Cupcakes by Tricia Williams and Elisabeth Nelson Makes 24 cupcakes FILLING1/2 cup coconut butter1/4 cup brown rice syrup1 tsp. vanilla extract1/2 tsp. chia seeds TOPPING12 oz. dark (70%) chocolate1 Tbsp. coconut oil1 tsp. coconut nectar2 oz. white chocolate

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