dessert

Apple Bread Pudding Recipe

September 26, 2016 by rachelle 8 Comments

Apple Bread Pudding Recipe

I’m sure you’ve noticed that this last week has been a rough one here in the Queen City, so I thought we could all use some comfort food. I know I could.

Pudding and bread are definitely two of my go to comfort foods, along with chocolate, potato chips, tater tots, cheese, and wine – does wine count? Yes, I say it does! In the non-food categories there are always my dear old friends over at at General Hospital, along with Dancing With The Stars, Steel Magnolias, and Fried Green Tomatoes to give my heart and spirits a lift. And yes, I’m well aware that there are sad parts in Steel Magnolias, but I love that dang movie and it has a ton of comedy!

As usual, I digress. I thought why not throw some pudding and bread together with all those apples occupying my counters and make some warm cinnamon-y apple bread pudding. Bread pudding isn’t something I make very often, and whenever I do, I wonder why I don’t. Other than the obvious waistline issues. I actually made this recipe a couple of weeks ago when I was putting apples in everything, but today seemed like the right time to share it.

Cheers to some warm comfort food with the hopes that this week is better than last week and that my beautiful home can heal and maintain the greatness that this city of Charlotte truly is.

Apple Bread Pudding Recipe

Ingredients

12 inch piece of French bread cut into 1 1/2 - 2 inch pieces
5 small apples peeled, cored, and roughly chopped into 1/2 inch pieces
2 cups whole milk
5 eggs
1/3 cups sugar
1/2 teaspoon cinnamon
2 teaspoons vanilla extract

Instructions

Preheat oven to 325
Coat deep casserole dish with cooking spray
Add bread and apples
Whisk together milk, eggs, sugar, cinnamon, and vanilla
Pour milk mixture over the top of the bread and apples
Toss bread and apples with the milk mixture to coat
Bake 60 65 minutes or until set

NOTES:

This Apple Bread Pudding would also be delicious dressed up with some caramel or whiskey sauce.
Feel free to substitute the types of apples (I used a combination of granny smith and gala because it’s what I had)
Feel free to substitute another type of fruit instead of apples, such as peaches or pears because either of those would be amazing too.

Lemon Blueberry Whoopie Pies Recipe

September 19, 2016 by rachelle 12 Comments

Lemon Blueberry Whoopie Pies Recipe

Who doesn’t love a whoopie pie? I mean seriously, two cakes stuffed with some delicious filling for your own personal little some kind of wonderful?

I decided to take a walk on the wild side and make a whoopie pie a bit different than the traditional chocolate cake marshmallow filling variety. Not that I normally need any particular reason to do something different, but today we are celebrating!

Jenna of A Savory Feast recently welcomed a baby boy into her family, so today a few blog friends and I are throwing her a virtual baby shower! If only we lived closer so we could all get together, but since we cannot, but here are some ideas for a smashing baby shower menu. We included a few of Jenna’s own recipes (without her knowing!) so be sure to give her posts some love!

I decided to use some blueberries to make a festive (and blue-ish) filling to put between some little vanilla cakes and it was a total win. I made the cakes with a whoopie pie pan, so they came out of the molds the perfect size for a baby shower.

Join me in the celebration of Jenna’s sweet boy and scroll down below to see what everyone else is bringing to the party!

Congratulations, Jenna!

Lemon Blueberry Whoopie Pies Recipe

Ingredients

For the Cakes

1 cup sugar
11 tablespoons butter
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
3 cups flour
2/3 cup whole milk
zest of 1 lemon

For the Filling

1 cup blueberries
juice of 1 lemon about 1 1/2 tablespoons
1 8 ounce block of cream cheese softened
1 stick of butter softened
1 tablespoon vanilla extract
3 1/2 cups powdered sugar

Instructions

For the Cakes

Preheat oven to 400
Butter or spray a whoopie pie pan and set aside
Beat sugar and butter together until creamy
Add baking powder, salt, vanilla extract, and almond extract
Add eggs one at a time
Add 1/3 of the flour, then 1/2 of the milk, another 1/3 of the flour, then the rest of the milk and finish with the last 1/3 of the flour
Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
Bake 7-9 minutes or until golden and springy to touch
Cool in pans for about 5 minutes then remove and cool completely on wire rack

For the Filling

Combine blueberries and lemon juice in a high speed blender or food processor and puree until as smooth as possible
Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until creamy
Beat in vanilla extract
Beat in blueberry mixture
Beat in powdered sugar one cup at a time until combined and smooth

For the Assembly

Add about 1 tablespoon of the filling to the flat side of one cake and top with a second cake, repeat until all the cakes are all cakes are used
Arrange on a platter and refrigerate about 1 hour so the filling sets up

Cake recipe slightly adapted from King Arthur Flour

Notes

Cakes can be made on a baking sheet lined with parchment paper or slip mat
You may need to loosen the cakes from a whoopie pie pan by lightly running a rubber spatula around the edges
If the blueberry and lemon is too thick to puree, add a tablespoon of water
I had leftover filling, so you would probably be ok just making half
If you want to make them pink, substitute strawberries or raspberries for blueberries
This recipe made 24 whoopie pies

Greek Panzanella by Winstead Wandering
Nightshade Free Antipasto Platter by I Say Nomato
Peach Streusel Coffee Cake by A Savory Feast
Cucumber Finger Sandwiches by The Speckled Palate
French Palmiers by Lavender & Macarons
Roasted Red Pepper & Goat Cheese Crostinis by A Savory Feast
Mini Summer Layered Trifle by Lauren’s Kitchen the Blog
Honey Sriracha Meatballs by A Joyfully Mad Kitchen
Panko, Cream Cheese and Herb Stuffed Mushrooms by A Savory Feast
Lemon Blueberry Whoopie Pies by Beer Girl Cooks
Sparkling Balsamic Mocktails with Berry Ice Cubes by Feast + West
Honey Sweetened Limeaid with Blueberries by A Savory Feast

30 Cookout, Grilling, and Party Recipes for Labor Day Weekend

September 2, 2016 by rachelle 10 Comments

30 Cookout, Grilling, and Party Recipes for Labor Day Weekend

We are headed to Hilton Head this weekend for one last beach trip before summer ends – not to worry – the house won’t be vacant. We have a pet sitter coming so the dogs won’t be running amuck and doing water ballet in our living room like in those Farmers Insurance commercials. Hilarious if not in your own house. I thought I’d leave you with a recipe roundup to cover all your cookout, grilling, and party needs for the long weekend. Party on!

APPETIZERS

Stuffed Mushrooms – Beer Girl Cooks (pictured above)

Texas Caviar – The Beach House Kitchen

Smoked Jalapeno Poppers with Bacon, Apple, and Brie – Tasty Ever After (pictured above & photo credit)

Baba Ganoush – Cook With Manali

Fig, Goat Cheese, Bacon + Honey Crostini – Feast and West

Bacon-Wrapped Brats – Spiced Blog (pictured above & photo credit)

SIDES AND SALADS

Bourbon & Brown Sugar Baked Beans with Candied Bacon – No Spoon Necessary (pictured above & photo credit)

Grilled Corn on the Cob with Spicy Lime Seasoned Salt -Ciao Chow Bambina

Peach & Chickpea Salad – Girl Heart Food

Quinoa Spinach Salad with Pesto – Family Food on the Table

Smoked Gouda Mac ‘n Cheese – Beer Girl Cooks (pictured above)

Parmesan and Pea Pasta Salad – Tasty Ever After (pictured above & photo credit)

Grilled Potato Salad with Everything Bagel Seasoning and 7 Minute Eggs – No Spoon Necessary (pictured above & photo credit)

Easy Grilled Watermelon and Feta Salad with Mint and Balsamic Reduction – Beer Girl Cooks (pictured above)

Easy 7 Layer Salad – Tasty Ever After (pictured above & photo credit)

MEAT DISHES

Sundried Tomato and Gorgonzola Burgers – Spiced Blog (pictured above & photo credit)

Grilled Country Style Pork Shoulder Ribs with Blueberry Peach Salsa – Cooking LSL

Honey Mustard Grilled Salmon – Kevin is Cooking

Roasted Vegetable Grilled Pizza with Garlic Herb Oil – Ciao Chow Bambina

Honey Balsamic Chicken Skewers with Strawberry Kiwi Salsa – No Spoon Necessary (pictured above & photo credit)

Bacon and Feta Stuffed Lamb Burgers with Tzatziki Sauce – Beer Girl Cooks (pictured above)

DESSERTS

Banana Pudding in Jars – Beer Girl Cooks (pictured above)

S’mores in Jars – Beer Girl Cooks (pictured above)

Butterscotch Blondies – Just About Baked

Grilled Pound Cake with Mascarpone Cream and Blueberries – Pumpkin ‘n Spice

Marshmallow Fruity Pebble Bars – Baked by an Introvert

Gluten Free Vegan Peanut Butter Cup Brownies – Beaming Baker

Blueberry Coconut Milk Popsicles – Beer Girl Cooks (pictured above)

Honeydew Kiwi Coconut Popsicles – Beer Girl Cooks (pictured above)

Strawberry Kiwi Coconut Popsicles – Beer Girl Cooks (pictured above)

Boozy Root Beer Float Popsicles – Beer Girl Cooks (pictured above)

Ok. Yes, I know that lawyers can’t do math, but I’m well aware that there are actually 31 recipes in this post of 30 recipes for Labor Day. I just felt like the booze wasn’t well represented, so I had to add that last popsicle.

Y’all have a safe and fantastic Labor Day Weekend! Fingers crossed that we all stay dry on the east coast and this hurricane spins back out to sea!

Banana Pudding in a Jar Recipe

August 25, 2016 by rachelle 17 Comments

Banana Pudding in a Jar Recipe

Y’all, there has been some drama, but I can assure you that I am alive and well. The last time we talked, I was headed to the beach. We had a fantastic time of fun in the sun and there was even some boogie board action.

I wish I could say that I just threw caution to the wind and moved to the beach, but that would be a dream come true and not anywhere near my reality. The truth of the matter is when we got home our computer blew up. It crashed, burned, nearly died, and spent several weeks in a coma. After much hand-wringing, tears, and teeth-gnashing (and maybe some really really bad words) it was revived yesterday.

And as crazy as it may sound, we have only one computer – a laptop. Yes, I do realize that it’s 2016, but it’s the truth. Chris has a tablet, but I honestly cannot function without a normal computer or laptop with a mouse attached. All that touchscreen totally messes me up. So I have been technologically absent from the world (with the exception of a few Facebook shares from my iPhone) for 28 days.

I’ve been totally busy though! First of all, I made this Banana Pudding in a Jar like 2 months ago, but now it’s the perfect time to share it just in time for the upcoming Labor Day weekend festivities. Down here in the south, we love us some banana pudding and anything goes in a Mason jar. And now that football season is upon us, these would be perfect for your tailgating fun as well!

So, you are probably wondering what in tarnation I’ve been up to during the time I was invisible. As you know, we went to the beach and had a blast. I also, brewed an ah-mazing beer for an upcoming competition – more on that later. I got a new job internally with my current employer that I’m super excited about, got a speeding ticket that I’m so not exited about, cooked up a bunch of stuff we’ll talk about at some point,read about 10 books, and watched a bunch of tv.

I’m sadly way behind on General Hospital, but discovered Stranger Things on Netfix. Y’all, if you haven’t seen this new show, you totally need to check it out. It’s set in 1983 and stars Wynona Ryder. It’s like the Goonies meet E.T. meet Poltergeist. We binged on it and can’t wait for the next season.

So, what in tarnation have you been up to? I hope you didn’t get any speeding tickets!

Banana Pudding in a Jar Recipe

Ingredients

4 egg yolks
1 cup sugar
2 cups milk
1 cup heavy cream
3 tablespoons cornstarch
2 tablespoons vanilla extract
2 tablespoons butter
1 box Nilla Wafers
4 bananas sliced
2 cups heavy cream
2 tablespoons sugar

Instructions

Whisk together egg yolks and sugar
Heat milk, cream, and cornstarch over medium until steamy
Temper eggs by whisking hot milk mixture into eggs one 1/2 cup at a time
Add tempered eggs back into milk pot, increase heat
Whisk and scrape sides until mixture just starts to bubble, remove from heat
Continue whisking
Add vanilla and butter, stirring until butter melts
Pour through fine mesh sieve
Cover with plastic wrap touching all surfaces of pudding to prevent skin

To Assemble

Layer Nilla Wafers on bottom of jar
Add layer of sliced bananas
Add layer of pudding
Add layer of cookies
Add layer of bananas
Add layer of pudding
Whip heavy cream in bowl of stand mixer fitted with whisk until peaks form - 2-3 minutes
Top with whipped cream
Garnish with cookie and/or banana, if desired

Oreo Cookies and Cream No-Churn Ice Cream

July 28, 2016 by rachelle 18 Comments

Oreo Cookies and Cream No-Churn Ice Cream

Y’all, it’s still ice cream month, so we should celebrate for a few more days, right? And it can’t get any easier than a four ingredient Oreo Cookies and Cream No-Churn Ice Cream. Not very original. Agreed. But it’s classic and delicious, so don’t judge me.

I’m keeping things short and easy around here today because tomorrow I am headed to the beach for five glorious days of sand, sun, and booze. Don’t judge me. I’m in desperate need of some vacation and me time. I also raided the library of all the detective novels and chick lit I could get my hot little hands on. I know, how very retro of me.

I do not own a kindle or other beach friendly reading machine. There is something comforting and relaxing to me about strolling through the stacks and putting my hands on an actual physical book with a cover and paper pages in the middle. I am looking forward to stretching out under this crazy beach tent thing Chris bought to protect his very very pale white skin from the sun and cracking open a mystery novel or some kind of chick lit that will have me laughing out loud. I will absolutely be cracking open some other business too.

So, my friends, I leave you today to pack, work in the morning, and head out on the long journey to my long awaited visit to a beautiful North Carolina beach for some much needed rest and chill time. I expect that I’ll return to you at some point late next week to share some beach shenanigans and some kind of food related business. And I promise you there will be shenanigans at the beach because most of my family will be there, including my sisters, Katie’s 5 year old triplets, as well as other assorted children and relatives.

Please send positive thoughts that the children or sharks don’t get me. Thank goodness for booze.

Love, Rach….

Oreo Cookies and Cream No-Churn Ice Cream

Ingredients

1 can sweetened condensed milk
2 teaspoons vanilla bean paste
2 cups heavy cream very cold
30 Oreo or other chocolate sandwich cookies plus a few for garnishing if desired
Mint for garnish if desired

Instructions

Chill bowl and whisk of stand mixer in freezer 15 - 20 minutes prior to whipping cream
Combine sweetened condensed milk and vanilla bean paste in a large bowl
Add heavy cream to bowl of stand mixer fitted with whisk attachment and whip cream until soft peaks form - 2 - 3 minutes
Fold whipped cream into the sweetened condensed milk
Transfer cookies to a large zip top bag and crush into medium and small pieces with a rolling pin or frying pan
Gently stir cookies into ice cream mixture
Transfer to a loaf pan, cover tightly with aluminum foil and freeze overnight

Mixed Summer Fruit Pavlova

July 24, 2016 by rachelle 21 Comments

Mixed Summer Fruit Pavlova

You’ve all been there. Admit it. You know, when you get a little too excited about all the summer fruit and berries and the farmer’s market and buy waaaaayyyyyy more that you and a family of 45.762 can possibly eat before it turns to a slimy mess in your fridge? Yep. I wouldn’t know anything about that.

I jest. Seriously, we went a little crazy between the Costco and the farmer’s market with our ambitions of smoothie making as part of our dreams of weight loss and my pants fitting again. As a side note to that, I can’t quite recall if I updated you on that front and told you I wore a suit to work last week I hadn’t been able to wear since last year. That, my friends, is what we call hopeful progress around these parts. Woot!

Any-hoo, I had an abundance of fruit and some leftover egg whites from a different recipe, so I decided a Mixed Summer Fruit Pavlova was on the agenda. And it has to be healthy and good for me because it has fruit, right? Thanks for humoring me. At least it’s high in fiber.

I’ve seen some summer fruit dessert pictures floating around the interwebs that look all pretty and fancy pants with fruit I imagine was painstakingly and perfectly arranged in organized patterns of beauty. Well, y’all know that just isn’t the way I roll. I do not have the time or the patience for such shenanigans. Don’t judge me. I just made the meringue, whipped up some heavy cream to slap on top, and piled it high with the surplus of fruit hanging out in my fridge. I put it in a deep dish pie plate in a rare moment of clarity, knowing that some of the fruit would roll off and would be better captured in the crevice around the edge than landing in an explosion on my hard tile floor.

I called that one right. It happens every now and again.

Mixed Summer Fruit Pavlova

Ingredients

For the Meringue

4 egg whites
pinch of salt
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 tablespoon vanilla bean paste

For the Topping

2 peaches sliced
2 kiwi peeled and sliced
1 1/2 or so cups mixed berries
1/2 cup fresh cherries pitted

For the Whipped Cream

2 cups heavy cream
1 tablespoon vanilla bean paste
1 tablespoon sugar

Instructions

Preheat oven to 180
Add egg whites to bowl of stand mixer with whisk attachment and whip on high for about 1 minute or until firm
While mixer is still running on high, slowly add sugar and continue whipping for another 2 minutes or until you see shiny peaks
Turn off mixer, sift in cornstarch, and fold in vanilla bean paste and vinegar
Line baking sheet with parchment paper
Turn out mixture onto parchment and spread into an even circular layer 9 - 10 inches wide
Bake for 1 hour 45 minutes, then turn off oven and leave in there for another 1.5 hours, turn over to cool completely on a wire rack
Chill bowl and whisk attachment in freezer for 20 - 30 minutes
Transfer heavy whipping cream, whisk on high, add sugar and vanilla bean paste
Whip until stiff peaks form, 3 minutes or so - careful not to over whip or you will have butter!
Transfer meringue to a platter
Spread whipped cream over the top
Arrange fruit and berries on top

S’mores Martini

July 20, 2016 by rachelle 11 Comments

Since we’ve already trashed this week by starting out with beer and donuts on Monday, let’s just keep going with some S’mores Martinis and just call it booze week. You dig?

I don’t know about y’all, and I know I always say this, but I sure am ready for the weekend! It’s been tough going over here with all this trying to eat healthy during the week ’cause I’ve been complaining that my pants don’t fit for approximately 9.467 months and haven’t done anything about it until now.

All I’ve been eating are salads and fish during the week and dreaming of the beautiful weekend of stuffing my face into donuts, boozy ice cream, and chocolate-y, sticky, gooey, marshmallow-y S’mores Martinis.

I gotta be honest here too. I don’t even really love marshmallows. It’s a texture thing. But I’m serious as a train wreck when I tell you that when that stuff gets all melted and toasty I don’t know what in tarnation comes over me, but that stuff is DELICIOUS! Combine it with some chocolate booze and I’m a goner. No self control. Zero.

If you’re not busting out of your pants and don’t have to wait until the weekend to have yourself some indulgent S’mores Martinis, I highly recommend you get your self to the booze store STAT then swing by your local Publix or Teeter for some fluff, marshmallows, and graham crackers or crumbs – I usually get those ’cause I’m totally lazy and usually in a hurry to get to the good stuff and not necessarily in the mood for graham smashing. Although it depends on the kind of day I’ve had. Or how fast I need that martini in hand and down the hatch. Sometimes a good graham smashing is good for the mental health.

Sigh…. Is it Friday yet?

S’mores Martini

Ingredients

1 marshmallow
1-2 tablespoons graham cracker crumbs
1-2 tablespoons marshmallow cream
3 ounces Creme de Cocoa
3 ounces Bailey's Irish Creme
1.5 ounces vodka
1.5 ounces heavy cream

Instructions

Transfer marshmallow cream to a bowl and microwave 15-20 seconds, stir
Coat edge of martini glass with melted marshmallow cream
Coat the marshmallow cream edge of the glass with graham crumbs, set aside
Add marshmallow to a parchment paper lined baking sheet
Toast marshmallow under broiler 1-2 minutes, rotate and toast another 30 seconds to 1 minute, rotate again and toast another 30 seconds to 1 minute, remove from oven and let cool while mixing the martini
Add 5-6 ice cubes to a martini shaker
Combine Creme de Cocoa, Bailey's, vodka, and heavy cream to shaker and shake vigorously for 30 seconds or so
Pour into prepared martini glass
Garnish with toasted marshmallow

This recipe makes 1 martini with a small sidecar

S’mores in Mason Jars

July 14, 2016 by rachelle 9 Comments

I realize that it’s still National Ice Cream Month, but it just isn’t summer in the South until you put dessert in a jar.

And yes. I meant to capitalize South. It’s a proper noun down here and we’re getting busy with our s’mores jars.

I know I’ve been smacking y’all in the face with some popsicles and ice cream. I figured we all could use a break. So I threw together some dark chocolate pudding, whipped up some marshmallow topping, broke up some graham crackers, and tossed it all together in a jar.

Down here we call that dessert.

And it’s a totally picnic worthy dessert because you put all that s’mores, dark chocolate pudding, graham crackers, and whipped marshmallow frosting in a jar. Then you top it with chocolate bar and a perfectly toasted marshmallow. Or a burnt one. That’s sometimes the way I like to roll.

The cool thing is that then you can just put a lid on it! You store it in the fridge until it’s time to go! It’s a perfect make ahead and take dessert to whatever family party or horrible family reunion you’re forced to attend.

But you’re the hero.

Because you brought s’mores in a jar.

Have a great weekend, y’all!

Love, Rach

S’mores in Mason Jars

Ingredients

For the Dark Chocolate Pudding

4 egg yolks
3/4 cup sugar
2 cups whole milk
3 tablespoons cornstarch
1/3 cup dark cocoa powder
2 tablespoons vanilla extract
2 tablespoons butter

For the Marshmallow Topping

2 sticks butter softened
1 tablespoon vanilla bean paste
1 18 ounce container of marshmallow cream
24 graham cracker sheets
4 Mason Jars
4 regular size marshmallows
1 1.55 ounce chocolate bar broken into 4 pieces

Instructions

For the Dark Chocolate Pudding

Whisk together egg yolks and sugar in a small bowl
In a medium pot, heat milk, cornstarch, and cocoa powder until warm and steamy - do not boil - remove from heat
Slowly whisk 1/2 cup of the hot milk into the egg mixture and repeat until milk is reduced by half
Add the egg/sugar/milk mixture back into the pot with the remaining milk and bring to a light boil, stirring constantly.
Just when the bubbles begin, remove from heat, stir another 1-2 minutes
Stir in vanilla and butter until butter is melted and let cool for a few minutes
Place a fine mesh strainer over a bowl and pass the pudding through the strainer into a bowl - this will catch any egg pieces that may have scrambled
Cover with plastic wrap so that the plastic touches the surface of the pudding to prevent a skin from forming
Chill in refrigerator overnight

For the Marshmallow Topping

Beat butter on medium until smooth
Beat in marshmallow cream and vanilla bean paste

To assemble

Break up 12 graham crackers and evenly distribute into 4 mason jars
Evenly divide the chocolate pudding between the 4 mason jars
Crumble and divide the remaining 12 graham crackers evenly on top of the pudding
Evenly top with marshmallow topping
Transfer marshmallows to a baking sheet lined with parchment paper and toast under broiler for 1-2 minutes, rotate and toast another 30 seconds to a minute, turn again and toast for another 30 seconds to 1 minute
Top s'mores with toasted marshmallow and chocolate pieces
Serve immediately or cover and refrigerate for later

Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream

July 12, 2016 by rachelle 17 Comments

No-Churn Ice Cream is the new popsicle over here. The object of my obsession has shifted and there’s a new kid in town.

I just finished up a stay-cation, so I thought a little bourbon would be an appropriate way to take the edge of of going back to work. Help me Rhonda, I was totally right. There’s nothing like trying to dig your way out of an inbox that has been neglected for 9 days. Could someone kindly pass the bourbon and the ice cream?

Oh, wait! wait! I almost forgot! I like to keep things easy, so we (and as usual, I mean me) just went ahead and put the bourbon in the ice cream. Because that’s just the way we roll. All in one and one for all!

We decided (quite easily) to go with some Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream. Who’s with me?

We started out with some peaches and brown sugar tossed in a pan to simmer in a warm bourbon jacuzzi. We cool them down in a mixture of whipped cream, sweetened condensed milk, and because it just wouldn’t be the same without, we added some vanilla bean paste. Duh.

I mean look at those beautiful vanilla beans! Every girl needs her accessories, and this diva is no different. She’s sporting her beautiful bean specks like nobody’s business.

I warn you now, don’t be fooled by her dainty feminine beauty and pretty peaches and cream complexion. Y’all, this is the American Ninja Warrior of the no-churn ice cream world and not for the faint of heart. She’s a sexy, smoky, bourbon-y bombshell. She will seduce you and reduce you to your knees while you hold your spoon drooling and begging for more.

Some more of this Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream and I might be ready to deal with that inbox.

I’m glad we had this little talk.

Love, Rach

Bourbon and Brown Sugar Peaches and Cream No-Churn Ice Cream

Ingredients

6-8 peaches pealed, pitted, and diced or roughly chopped
1/4 cup light brown sugar
1/4 cup bourbon
1 can sweetened condensed milk
2 teaspoons vanilla bean paste
2 cups heavy cream very cold
Mint optional for garnish

Instructions

Chill bowl and whisk of stand mixer in freezer 15 - 20 minutes prior to whipping cream
Combine peaches, brown sugar, and bourbon in a skillet over medium-low heat and cook until brown sugar is dissolved and peaches are softened, but not mushy - set aside to cool
Combine sweetened condensed milk and vanilla bean paste in a large bowl
Add heavy cream to bowl of stand mixer fitted with whisk attachment and whip cream until soft peaks form - 2 - 3 minutes
Fold whipped cream into the sweetened condensed milk
Stir in bourbon brown sugar peaches
Transfer to a loaf pan, cover tightly with aluminum foil and freeze overnight
Serve garnished with mint if desired

Boozy Red White and Blueberry Limoncello Popsicles

June 30, 2016 by rachelle 8 Comments

I just can’t stop.

Somebody send help because I’m totally addicted to popsicles. It’s been so dang hot here and the berries are everywhere and all up in my face! Farmer’s Market. Publix. The Teeter. They beg me to buy them, throw them into my Vitamix, and make popsicle magic with the gallons of cans of coconut milk currently residing in my pantry.

Just add booze.

Trust me. I know that boozing up my popsicles must come as a terrible shock.

Even though I’m late to the party, I couldn’t forget to come on and ride this red white and blue train because it’s 4th of July already! Whaaaaaat?!?!?!

And I know everyone is lamenting about where in tarnation did the time go, but seriously, where in tarnation did the time go?

I don’t know about you, but I’m so not about dwelling on time passing because that’s totally not my jam. I’m going to keep making popsicles and stuffing them in my face for as long as it makes me happy – even if this sickness turns into peppermint popsicles in December. I’ll own it.

So, I had all kinds of berries in my fridge (see above berry buying problem) and a big bottle of limoncello on hand, so that was enough to make dangerous boozy popsicle magic. Can you seriously complain about a cocktail and a popsicle all in one? I can’t. Have you met me? I’ll own that too.

I’m so glad we had this little talk. I don’t know about you, but I sure do feel better.

Boozy Red White and Blueberry Limoncello Popsicles

Ingredients

1/2 cup limoncello divided
1 pint fresh blueberries
1 pint fresh strawberries
1 can coconut milk full fat and I had about 1/3 cup leftover that I used in smoothies

Instructions

Add blueberries and 1/4 cup limoncello to a high speed blender or food processor and puree until smooth
Pour into popsicle molds 1/3 full
Rinse blender and add strawberries and remaining 1/4 cup limoncello and puree until smooth
Slowly pour coconut milk on top of blueberry popsicle layer to 2/3 full
Slowly pour the strawberry limoncello puree on top of the coconut milk layer to fill the molds
Cover, insert sticks, and freeze overnight

Note: Add 1 -2 tablespoons of agave to each of the fruit layers while pureeing if you have a sweet tooth or your fruit is not as sweet as you want it.

Note: If your pops don’t come out easily run them under some warm water for 15 seconds. If they are still stuck, run them under warm water for another 10 seconds or so.

P.S. Don’t get too aggressive while trying to remove your pops from the molds or you could end up somewhat frustrated

Have a safe and happy 4th, y’all!

« Previous Page

dessert

Apple Bread Pudding Recipe

Ingredients

Instructions

Lemon Blueberry Whoopie Pies Recipe

Ingredients

For the Cakes

For the Filling

Instructions

For the Cakes

For the Filling

For the Assembly

Banana Pudding in a Jar Recipe

Ingredients

Instructions

To Assemble

Oreo Cookies and Cream No-Churn Ice Cream

Ingredients

Instructions

Mixed Summer Fruit Pavlova

Ingredients

For the Meringue

For the Topping

For the Whipped Cream

Instructions

S’mores Martini

Ingredients

Instructions

S’mores in Mason Jars

Ingredients

For the Dark Chocolate Pudding

For the Marshmallow Topping

Instructions

For the Dark Chocolate Pudding

For the Marshmallow Topping

To assemble

Bourbon and Brown Sugar Peaches and Cream No-Churn Ice Cream

Ingredients

Instructions

Boozy Red White and Blueberry Limoncello Popsicles

Ingredients

Instructions

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