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    Aperol Creamsicle Ice Pops

    These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle.

    It’s almost like a switch was flipped that turned on the heat and humidity here in the southeast. Last Sunday I hosted a family get-together outside, and we enjoyed the prettiest blue skies with puffy clouds and a cool breeze. My mom mentioned she should have brought a cardigan. However, today we had 90 degree weather and it felt like a shock. Wilted from a walk across the lawn, I dreamed up these Aperol Creamsicle Ice Pops. They are too easy, just four ingredients, so you can make them on your laziest day.

    Aperol is an Italian liqueur with low alcohol content and a nuanced bittersweet orange flavor. It’s so refreshing! The first thing you’ll do to make these ice pops, is make a sugar syrup. I did this in the microwave, but you can also make it in a pot on the stove top. When the sugar is dissolved, mix in some vanilla beverage syrup such as Amoretti or Torani. This is what brings the creamsicle flavor forward (and I DO love a creamsicle dessert riff). Next, add in the Aperol. Mix it all up, and you’re halfway there!

    Forgo the popsicle stick!
    Use these zip top popsicle pouches for a bit of nostalgia – you’re practically making a highbrow popsicle here (fancy meets fun!). Funnel the mixture into pouches. If you stand the popsicle inside a glass, it will catch dribbles if they happen.

    Easy peasy, almost ready to freezy! Zip the top closed and continue filling the pouches. This recipe makes about 6-7 ice pops.

    I like to squeeze the tubes gently to make sure the zip-tops are well sealed before I pop them in the freezer. This is important if you lay them down on their sides in the freezer. Or you can freeze them upright in a container, like the picture above.

    They are so delicious as-is, but you can also use one as a frosty cocktail starter!

    Top with champagne, prosecco or ginger ale. Instant umbrella drink!

    These are simple to make ahead and the perfect treat to serve on a hot day. They’d be great for a pool party or a fun ending to an intimate dinner party with friends.

    Aperol Creamsicle Ice Pops

    This is no ordinary creamsicle! These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle. See the recipe notes for a non-alcoholic version.

    .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

    Prep Time 10 minsCook Time 2 mins4 hours freeze time 4 hrsTotal Time 12 mins

    Course DessertCuisine American

    Servings 6

    Equipment6 ice pop pouches with zip topsSmall funnel
    Ingredients US CustomaryMetric 1/4 cup granulated sugar1 1/2 cups water1/3 cup vanilla beverage syrup such as Torani or Amoretti1 cup Aperol liqueur
    Instructions Combine the sugar and water In a 4 cup or larger glass heat-proof measure with a pour spout. Stir briefly. Microwave for 2 minutes at 100% power; stir until the sugar dissolves. (Alternatively heat in a saucepan on the stove top). Stir well.Pour in the vanilla syrup and stir well. Allow the mixture to cool 5 minutes. Pour in the Aperol. Mix well to combine.Insert the funnel into an ice pop pouch and fill with the liquid; seal the zip top closure. Divide mixture between the 6 ice pop pouches. Lay filled pouches on a baking tray and freeze until solid, 4 to 6 hours.Serve frozen.
    NotesA non-alcoholic version can by made by simmering the Aperol for 10 minutes. This cooks out the alcohol content.
    Create a frosty beverage by placing the frozen ice pop contents in a cocktail class and top with champagne, prosecco, or ginger ale.

    Keyword Aperol, granulated sugar, vanilla beverage syrup

    You may also enjoy: LEGGI TUTTO

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    Peanut Butter Cup Hot Cocoa Bombs

    Stir up the delicious flavors of a Reese’s Peanut Butter Cup in a mug of hot cocoa. Hot cocoa bombs are spheres of chocolate that hold instant hot cocoa inside. Simply drop one into a large mug and add hot water or milk to enjoy.

    At long last, I’ve joined the hot cocoa bomb craze! I’ve been wanting to make my own version ever since they became popular last year, but I couldn’t settle on a theme or a flavor. I wanted something that was different and fun, and this year inspiration finally struck. 

    It’s hard to beat the flavors of chocolate and peanut butter together, so I altered my favorite scratch-made instant hot cocoa recipe with the addition of Reese’s peanut butter chips.

    I had considered several options for imparting peanut butter flavor, such as peanut butter powder, but the best option was right in my pantry – peanut butter chips. They melt easily and impart the right amount of flavor without thickening the hot cocoa. 

    You’ll need a food processor for this recipe, because the peanut butter chips should be ground fine. The finer the pieces, the more easily they melt.

    A mold is required to make the chocolate spheres which hold all the good stuff inside. I found this 2-pack for less than $10, which worked perfectly and makes 12 spheres in one go. Use a pastry brush to coat the molds with melted semisweet chips, then freeze. From their frozen state, they unmold smoothly from the silicone mold.

    The edges of the chocolate half spheres can be neatened by pressing the edges to a nonstick pan set over medium-low heat. Hold it in place for less than 1 second, because melting happens fast! Fill half of the spheres with the cocoa mix, more peanut butter chips, and – yes – a mini Reese’s peanut butter cup. It makes the cocoa so decadent!

    You’ll close the bomb in the same way the edges were smoothed – by placing a half sphere on a hot nonstick pan just long enough to melt the edges. Immediately top a filled half-sphere with it to close and complete the bomb. I added a peanut butter drizzle on their exteriors which could be optional but I love how it looks (and tastes!).

    After making a batch of these, I definitely understand the fascination and trend. They are fairly easy to make, so fun to assemble, interactive, and you can really get creative with flavors. They also look beautiful tied up in a cellophane bag with pretty ribbon, which makes a sweet gift for any occasion.

    Mixing instructions are included at the end of the recipe. Be sure to stir well. Some of the peanut butter from the mini Reese’s cup will lie at the bottom of the mug for a final, sweet hit of peanut butter cup flavor – enjoy!

    [click to print]
    Peanut Butter Cup Hot Cocoa Bombs
    Instructions for molding 6 bombsYou’ll have lots of leftover instant hot cocoa mix after molding six bombs. It can be sealed air-tight and stored for up to 6 months. Or, you can repeat the hot cocoa bomb shell recipe until all of the instant hot cocoa is used.Instant Peanut Butter Cup Hot Cocoa Mix
    Yields about 5 1/2 cups of dry mix
    10 oz. (1 bag) Reese’s Peanut Butter Chips
    1 cup (114g) confectioners’ sugar
    1 cup (85g) unsweetened cocoa
    1 cup (120g) nonfat dry milk powder
    1 1/2 cups (135g) malted milk powder
    2 teaspoons cornstarch
    1 teaspoon saltShell and bomb ingredients (for 6 cocoa bombs)
    2 cups (12 oz. or 1 bag) semi-sweet chocolate chips
    Instant peanut butter cup hot cocoa mix (from recipe above)
    1/2 cup (3 oz.) peanut butter chips
    6 mini-Reese’s peanut butter cups, unwrappedPeanut butter drizzle
    1/4 cup Reese’s peanut butter chips
    1 teaspoon olive oil (or vegetable oil)Make the instant hot cocoa mix
    Place peanut butter chips in a food processor and pulse until chips are finely chopped. Sift the sugar, cocoa, milk powders, cornstarch and salt ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Add this mixture to the food processor with the chopped chips and pulse until all the ingredients are thoroughly combined, and peanut butter chip fragments are coated.
    Transfer to a large air-tight container or hermetic jar to store. Stored air-tight at room temperature, this mix will keep for 6 months.Mold the hot cocoa bombs
    Melt the semi-sweet chocolate chips in a microwave safe bowl in 30 second intervals, stirring together with a silicone spatula until all chips are thoroughly melted. Dollop out a large tablespoon portion of melted chocolate into the cavities of a silicone sphere candy mold. Spread the chocolate evenly in a layer around the inside of each cavity, all the way to the top, with a pastry brush. When cavities are all filled, place the mold on a small baking sheet to keep them rigid, and place in the freezer for at least 30 minutes.To unmold, remove a mold from freezer and carefully pop out six sphere halves immediately before filling. In a nonstick skillet on medium-low heat, place half sphere flat side down on skillet surface for about 1 second, and remove immediately to clean up edges.Lay each sphere half open side-up on a tray or baking sheet. Scoop 3 tablespoons of cocoa filling into three of the halves. Add 1 tablespoon of peanut butter chips and 1 mini peanut butter cup to each of the three filled halves.Remove the other six sphere halves from the freezer. With the filled half-spheres close by, place each newly unmolded half sphere on a heated nonstick skillet (as before) to melt edge; immediately top a filled sphere to close and complete the bomb. Run your finger around the edges of the sphere where the two halves meet to remove any excess melted chocolate, and to neaten the join. Repeat with remaining half spheres. Let stand until set, about 10 minutes.For the drizzle
    Place the hot cocoa bombs on a baking sheet. Combine the peanut butter chips and oil in a small microwave-safe bowl. Heat in 30 second intervals until the mixture can be stirred smooth. It should be a little runny and pourable. Transfer the mixture to a zip-top bag with a tiny hole in the corner snipped. Drizzle over hot cocoa bombs. Let stand until set, about 15 minutes.Mixing instructions
    Place a hot cocoa bomb in a large mug. Pour about 11 oz. of hot water or hot milk over the bomb in the mug and stir well to dissolve.

    link Peanut Butter Cup Hot Cocoa Bombs By Heather Baird Published: Friday, February 12, 2021Friday, February 12, 2021Peanut Butter Cup Hot Cocoa Bombs Recipe LEGGI TUTTO

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    Instant Malted Hot Cocoa Mix

    This instant hot cocoa mix is rich and creamy with a heaping helping of malted milk powder. Chopped malted milk balls melt as you stir this hand-warming drink, which adds even more malt flavor! Just add hot water for instant gratification.

    This has been my favorite warm beverage for the past two months. I’ve made instant hot cocoa before, but this malted milk version is my favorite of them all. It’s made with both dry nonfat milk powder and malted milk powder, which, with all its other awesome ingredients, stirs up with just hot water and makes a very creamy cup of cocoa.  It’s too good not to share, so dig out your mason jars or upcycled jam jars! This recipe makes plenty to pass around.

    The most work you’ll do is gathering the ingredients and chopping the malted milk balls. It’s an easy-peasy homespun gift, and with more cold weather on the way, I’m sure it will be much appreciated by any deserving person on your gift list.

    A few marshmallows on top is always a good idea!

    A jar of this mix looks extra-sweet with a mini whisk tied to its lid (you can find them here) and it’s super efficient at stirring up single servings.

    Instant Malted Milk Hot Cocoa
    [Click for Printable Version]
    Yields about 5 1/2 cups of dry mix

    2 cups (227g) confectioners’ sugar
    1 cup (85g) unsweetened cocoa
    1 cup (120g) nonfat dry milk powder
    1 1/2 cups (135g) malted milk powder
    2 teaspoons cornstarch
    1 teaspoon salt
    5 oz. chocolate-covered malted milk balls, chopped

    Sift the first six ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Transfer to a large air-tight container or hermetic jar; top with chopped malted milk balls. Alternatively, divide the dry mix between 8 oz. jars and top each with some of the chopped malted milk balls. Lid and tie on a tag with mixing instructions.

    Mixing instructions: Place 4 tablespoons of mix with some of the chopped milk balls in the bottom of an 11 oz. mug. Pour in 1 cup of boiling water and stir until dissolved.

    Stored air-tight at room temperature, this mix will keep for 6 months.

    link Instant Malted Hot Cocoa Mix By Heather Baird Published: Wednesday, December 09, 2020Wednesday, December 09, 2020Instant Malted Hot Cocoa Mix Recipe LEGGI TUTTO

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    Six Spooky Cocktails for a Spirited Halloween!

    Bring the boo(ze) this Halloween with a sweet, spirited cocktail! These six sips are easy to concoct for an evening of magic and mischief.I can’t believe Halloween is this weekend! It’s one of my favorite holidays, and my excitement always escalates the closer we get to Trick-or-Treat time. We’re celebrating in low-key fashion this year, but I’m still planning to make our night extra-special with a triple feature of Beetlejuice, Frankenweenie, and Corpse Bride. And! I’m mixing up some scary good cocktails to go with our feast of sweets!All of these cocktails were developed especially for, and all of the recipes are linked in this blog post. Let’s dig in!Continued, click to read more… LEGGI TUTTO

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    Whipped Tiramisu Coffee

    Dalgona coffee, also known as whipped coffee, is the layered South Korean drink that is taking the internet by storm. This version, made with instant powdered espresso, is inspired by the flavors of Tiramisu and served with crisp savoiardi cookies on the side.For the past two months I haven’t been able to scroll through any social media feeds without a recurring sight – glasses of milk with fluffy mounds of whipped coffee floating on top. Dalgona coffee is arguably the beverage of quarantine 2020. As a coffee enthusiast, I’ve been dying to try it for myself. It is made with instant coffee but the only kind of instant coffee I keep on hand is espresso powder. I’m happy to report that it whips into the most luxurious, sweet and intensely caffeinated clouds fit for topping ice cold milk.The bold flavor of the whipped espresso reminded me of My Favorite Tiramisu recipe, so I was eager to bring some of those flavors to this unique coffee treat.
    Whipped coffee is made with instant coffee granules (in this case, instant espresso), granulated sugar, and hot water in 1:1:1 ratio. That’s fairly easy to commit to memory, and you can increase the amounts according to how many servings you need. I highly recommend using an electric mixer for efficient whipping. I’ve heard you can whip this coffee by hand, but it would take some time and major elbow grease.
    After about 5 minutes on high speed, the mixture will become thick and glossy, and lighten considerably in color. It’s almost the same consistency and glossiness of meringue cookie batter.
    I just love a layered coffee drink – and this one has about 5 layers! Prepared hot fudge sauce brings chocolaty goodness, while a little sweetened condensed milk in the bottom of the cup helps to make this beverage more dessert-like.
    I added a little heavy cream for richness, and a nice big measure of ice cold milk to temper the intensity of the whipped espresso on top. If you pour the cream and milk into the glass over a spoon, it will not disturb the pretty abstract splashes of hot fudge inside the glass (see video for technique).
    Serve with crisp lady fingers (savoiardi) and you’ve got yourself a proper afternoon pick-me-up! I also had some prepackaged pizzelles, and they were lovely crunchy treats with this drink, too.I first sampled all the layers by dipping a spoon through them, which was nice, but in the end I stirred them all together for a blended sippable treat.
    I am mostly skeptical of booming food trends, but I found that this one is worth the hype. If you’re a coffee lover, then it’s a must-try! It’s like sweet rocket fuel that will power you through the day. I’ve really been enjoying this drink, but not too late in the day. It’s potent and best enjoyed early afternoon, as to not disturb nightly slumber.

    Whipped Tiramisu Coffee(Tiramisu-inspired dalgona Coffee)Yields 1 serving1 tablespoon instant espresso powder (tested with DeLallo)1 tablespoon granulated sugar1 tablespoon hot water1 tablespoon hot fudge sauce, melted1 tablespoon sweetened condensed milk2 tablespoons heavy cream2/3 to 3/4 cup ice cold milk (tested with almond milk)1/4 teaspoon dark cocoa powderCrisp lady fingers (savoiardi) for servingIn the bowl of an electric mixer, combine the espresso powder, sugar, and hot water. Whip on high speed until the mixture is thick and glossy, and has lightened in color.Drizzle the hot fudge on the insides of a glass. Pour in the sweetened condensed milk. Pour the heavy cream over the back of a spoon into the glass, layering it on top of the condensed milk. Pour the milk over the back of a spoon also. Spoon the whipped coffee on top of the milk and lightly dust with the cocoa powder. Serve immediately with crisp lady fingers.Notes:Omit sweetened condensed milk for a lighter, less dessert-like coffee drink.For plain dalgona coffee, use instant coffee granules in place of the espresso; whip and pour over ice cold milk.Ground coffee will not work in this recipe, you must use instant coffee granules or powdered instant espresso.
    link Whipped Tiramisu Coffee By Heather Baird Published: Friday, May 08, 2020Friday, May 08, 2020Whipped Tiramisu Coffee Recipe LEGGI TUTTO