MOJITO POPSICLES Rum and I haven’t always been friends. After a collegiate night of bad choices featuring one too many glasses of Diet Coke & cheap rum, I swore off the stuff for years. But a few months ago at my favorite Houston bar, I took a tentative sip of a friend’s rum-based cocktail. And rum and I have been going steady ever since. Dark & stormys? Rum swizzles? Yes, please. Popsicle recipes seem to be the trend of this summer, and I’m okay with that. These little guys were a big hit when I served them to friends this weekend: tangy, refreshing, and dead-easy to make. I found these little plastic shot glasses in the dollar section of Target and used them to make 12 mini-pops, with kids’ craft sticks providing the assist. If you’ve never bought superfine sugar, you should be able to find it on the baking aisle of well-stocked grocery stores or at specialty baking stores or cooking-supply stores like Williams Sonoma. ingredients: Purée all ingredients in a blender until smooth.
The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life. I promise. And you don’t even need any fancy kitchen gadgets. Patience and a bit of elbow grease are required, but we always need those in the kitchen, right? This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg. Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Don’t take this as a mousse recipe only. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria. Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. The most important part of the recipe is achieving the right consistency. Wishing everyone a Merry Christmas and a Happy New Year!
The Little Foodie: Cereal and Milk Popsicles Don’t forget to check out my Apple Pie Push Up Pops and enter the Shabby Apple Giveaway! Ends 6/17/12. When people first hear about Momofuku recipes/methods, I think there are 3 stages of reaction. 1. Skepticism (or the Whaaaaat?! There are so many "aha" moments in Momofuku that I believe if there are more than 5 tastes, as Harold McGee believes, Momofuku will find it. Cereal milk panna cotta is a Momofuku (Christina Tossi) recipe. For a while I kept it there in the back of my mind. Jake got me the book for my birthday. Amaya was ecstatic that I bought fruit loops. Living life at 70 degrees has its perks. Probably many of you reading this are freezing and wondering why the heck I'm posting popsicles, as if I lived in Australia or something. But you know what? Cereal and Milk Popsicles or Fruit Loop Popsicles The best thing about the Zoku is that the popsicle milk isn't overly crunchy. Turn the oven to 300 degrees. Did you know there was a Zoku Blog?
APPLE A DAY: BEST-EVER Chewy Chocolate Chip Cookies Readers, whatever you're doing, stop. Right now. Make these cookies NOW. I promise you won't be sorry. Well, you might be because it'll be near impossible to not eat the entire batch of these incredible cookies. I know (well, I've heard) there are people out there who like crispy cookies. I already had a really great chocolate chip cookie recipe, but I wanted to give these a shot. Best-Ever Chocolate Chip Cookies Ingredients: 3/4 c. unsalted butter, softened 3/4 c. brown sugar 1/4 c. granulated sugar 1 egg 2 tsp. vanilla extract 2 c. all purpose flour 2 tsp. cornstarch 1 tsp. baking soda 1/2 tsp. salt 1 c. bittersweet chocolate chips Directions: 1. 2. 3. 4. 5. three years ago: Greek-style turkey burgers with lemon-mint tzatziki
Grown-Up Popsicles: Pomegranate Yogurt Pops We love cool, dripping popsicles on a hot summer day just as much as we did as kids - although our tastes have grown up slightly! These pops are a new favorite. They combine tart pomegranate juice with creamy, tangy Greek yogurt. We can make the pops in layers or swirl them together for a little of each in every lick. Making layered popsicles is a little time consuming, but we think it's worth the effort for the wow-factor when you pull them out at a dinner party. Freeze them until slushy and the layers will bleed into each other a little, which can be pretty if you're working with fruit juices of different colors. Pomegranate Yogurt Pops Makes roughly six 3-ounce popsicles 1 cup plain Greek-style yogurt1/4-1/2 cup whole milk1 tablespoon honey1 cup pomegranate juice Scoop the yogurt into a 2-cup measuring cup. To Make Layered Pops Pour an inch or so of yogurt into the bottom of each popsicle mold. To Make Swirled Pops Related: Summer Treat: Best Popsicle Molds (Images: Emma Christensen)
Stove-top Macaroni and Cheese Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good. I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. My mom just did not always feel up to making homemade side dishes every night, and I never complained! The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box. One thing I feel I must add is that you really should grate your cheese fresh. Also, if you are watching your figure, as so many of us are, you can use reduced-fat cheese (this you must grate yourself, reduced-fat ready-grated cheese will not work). Stove-top Macaroni and Cheese Author: Kelly Jaggers (Adapted from Cooks Illustrated) Prep time: Cook time: Total time: Serves: 6 Serve immediately.
Blackberry, Honey and Yogurt Pops This has been the hottest summer we’ve had in Chicago for a long time. Really, really hot. I would take 50° over 90° any day, especially here in the Midwest where the 90° is accompanied by 100% humidity. This is a good place to start to inventing your own yogurt pops. Blackberry, Honey and Yogurt Pops (adapted from Bon Appetit, August 2010) 2/3 cup water2/3 cup sugar3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)1 cup plain nonfat yogurt (preferably organic)5 teaspoons honey1 tablespoon fresh lemon juice Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Place blackberries in processor; puree until smooth. Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Dip bottom of mold into hot water 10 to 15 seconds to loosen pops.
espresso chocolate chip shortbread cookie recipe Recipe: espresso chocolate chip shortbread What new views through the lens? I went leaf hunting today and found… tall trees leftover snow on the mountains the big kahuna The rest of the sampler from today’s jaunt is on the photo blog. Right, so the title of today’s post should read “to the dogs(‘ sitters)”. espresso to batter mini chocolate chips Of course, I don’t want any hard feelings to be taken out on my girl. everyone likes some dough roll it out I have made one hundred million billion of these cookies to date. measure the slices slap it on a baking sheet and go I made a double batch of these today. this cookie will solve our energy crisis Espresso Chocolate Chip Shortbread[print recipe]from Smitten Kitchen *Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum. Dissolve espresso powder in boiling water.
mocha popsicle, icy pops, recipe Today, I am putting on my game face and mentally preparing for the week ahead. I’ve signed up to participate in ‘Eating Down the Fridge‘, a week-long effort to eat only from you fridge, pantry and dark corners of your cupboards. The event is hosted by Kim O’Donnel from the Washington Post’s A Mighty Appetite food blog. If you’re interested in participating, I believe today is the last day to sign up. Since I typically go to the grocery store several times each week, it will be a shock to my system. Yesterday, I sipped on a cup of lukewarm coffee and pondered the upcoming challenge. After considering a few possibilities, I decided to keep it simple and explore making mocha popsicles, a perfect refreshing treat for our recent heat wave. For the mocha, I flavored it with sweetened condensed milk and a good quality unsweetened cocoa powder. You’ll notice a slightly white tip in the photo above. Regardless, for those who have some amount of patience, I think it’s a good idea. Mocha Popsicles
little guiding stars Since the new year has started I’ve been trying to think of ways to be more kind to my self. Especially when that nasty gremlins try to creep in and stump me. I remembered this origami star video on You Tube and had to get them involved in my plan. I thought it would be fun to make a whole bunch with kind words and “you are….” phrases inside. I used 12 x 12 inch scrapbook paper and cut 1/2 x 12″ strips, then followed the video HERE*. *UPDATE! Be Sociable, Share! Make Your Own Pudding Pops - Project Pudding pops: It's possible your first thought will be of Bill Cosby, who enthusiastically hawked Jell-O pudding and Jell-O pudding pops throughout the 1980s. And what is Bill Cosby if not good-times nostalgia? That's what pudding pops are, too. Chocolate Pudding Pops Vanilla Pudding Pops Butterscotch Pudding Pops Chocolate-Vanilla-Swirl Pudding Pops