Cenci
Yield: 4 servings
Time: 1 hour
Ingredients
5 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
1 large egg, room temperature
1 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
vegetable oil for frying
honey for drizzling
non- pareils for sprinkling
Method
In a stand mixer fit with a paddle attachment cream butter and sugar until lightly and fluffy. Add egg and mix until combined.
Add flour, baking powder, and salt and mix until combined. Remove from bowl, flatten into a thick disk and rest at room temperature for about 30 to 40 minutes.
Heat a medium high sided pot with vegetable oil until it reaches 350°F. Throw flour on a clean surface and roll dough into an 1/8 inch thick. Using a ravioli cutter cut various sized strips.
Fry pieces of cenci in batches until golden and crisp, about 1 to 2 minutes. Remove to a paper towel lined plate or cooling rack fit in a sheet pan.
Drizzle with honey and sprinkle with non-pareils.
Ina Garten Inspired Buttercream
Ina Garten is a culinary sensation and we all love her for her simple and chic approach to food. My partner, Dillon tasked me with a birthday cake request of yellow cake and chocolate buttercream. My quest: to make a buttercream that I can also enjoy. I never opt for buttercream and instead turn to the canned icing which is still a favorite. But, with Ina’s lead I created my own inspired by her which includes egg yolk! Yes, it’s a clever idea. Just make sure you’re using pasteurized eggs.
Yield: 1 (8”x 8”) cake
Total Time: 20 minutes
Ingredients
(2 sticks) unsalted butter, at room temperature
1 large egg yolk, at room temperature
1¼ cups sifted confectioners’ sugar
1/4 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, melted
Method
In the bowl of a stand mixer with paddle attachment- or in a large bowl using a hand held mixer- whip butter until light and fluffy. Add egg yolk and continue to mix until a darker yellow color is achieved and mixture is smooth.
Slowly add powdered sugar and beat on low until fully incorporated. Add cocoa powder and beat on low to medium speed until incorporated.
Pour in chocolate mixture. You can do this with the stand mixer running. Whip on high speed for a few seconds until the mixture is entirely incorporated, light chocolate color, and fluffy.
Chocolate Chunk Espresso Bars
Espresso flavored blondies with lot's of melted chocolate chunks.
These blondie bars were perfect from the first batch. I was actually surprised they came out so well usually it takes me a couple tries to perfect a baked item. Espresso and chocolate are a synonymous pair and against the fudgy cookie base you’ll want to keep munching.
Yield: 12 pieces
Total Time: 1 hour 30 minutes
INGREDIENT
1 2/3 cup (200 g.) all purpose flour
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
1 1/2 sticks unsalted butter, melted
3/4 cup (160 g.) packed light brown sugar
1/3 c. (66 g.) granulated sugar
1 large egg
6 (170 g.) ounces semi-sweet chocolate, roughly chopped
Method
Preheat oven to 350° and line an 8” by 8” ceramic baking dish with parchment paper.
In a large bowl combine flour, salt, and baking soda.
In a medium bowl stir butter, peanut butter, and brown sugar until combined. Whisk in egg until a silky mixture forms.
Fold dry ingredients and chocolate chunks into wet ingredients, reserving some chocolate for the top. Bake for 30 to 35 minutes or until lightly golden brown around the edges. They will be slightly fudgy in the center. Cool for about 30 minutes.
Cut into desired pieces (12 is my rec.) and serve.
Tip: Freeze for up to 1 month, thaw and enjoy.
Cheaters Apple Crisp
Halved apples and a crumb topping make this apple crisp easy and quick to make.
I’m an apple crisp whisperer, I swear. It’s my favorite dessert because it has all of these textural components, it’s simultaneously sweet and tart, it can be eaten warm, room temp, or warm. It’s a versatile dessert and it can fit into other dessert molds as well be it full blown pie or cheater style. I call these cheaters apple crisp because you’re essentially cutting an apple in half, removing the core and molding crisp mixture on top. It’s a quicker way to getting what you want, now.
Total Time:
Yield: 4 to 6 servings
GATHER THE GOODS
6 tablepoons butter
1/2 cup quick oats
6 tablespoons light brown sugar
3 tablepoons all purpose flour
2 tablespoons granulated sugar
1 teaspoon cinnamon, divided
2 Mcintosh apples, cored and halved
2 tablespoons chopped pecans
heavy cream for serving
MAKE IT
Preheat oven to 350°F. In a small pot over medium high heat, melt butter. Cook for 5 to 8 minutes until it begins to turn brown and the milk solids separate to the top and look almost broken. Allow to cool slightly, a few minutes.
In a medium bowl combine oats, brown sugar, flour, and 1/2 teaspoon cinnamon. Using a wooden spoon to mix combine dry mixture and butter.
In a large bowl combine granulated sugar and 1/2 teaspoon cinnamon. Toss apple halves in mixture. Arrange apple halves cut side up in an 8x8 baking pan. Sprinkle the buttery oat mixture evenly on top. Place a few pieces of pecans on each.
Bake in the oven until the apples are soft but still firm and the crispy top is golden brown. The air should smell like caramelized sugar, apples, and butter.
Allow the apples too cool and serve while still warm with heavy cream.
Smoked Paprika & Honey Canary Melon
GATHER THE GOODS
1 canary melon, de-seeded and cut into thick slices
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 teaspoon honey
MAKE IT
Lay pieces of melon on a platter. Sprinkle with salt, paprika, and drizzle with honey.
No- Churn Blueberry Chocolate Chunk Ice Cream
Yield:
GATHER THE GOODS
1 pint blueberries
3 tablespoons sugar
2 cups heavy whipping cream
2 teaspoons vanilla bean paste
3/4 cup sweetened condensed milk
4 ounces bittersweet chocolate
2 tablespoons finely chopped roasted almonds
MAKE IT
Combine blueberries, sugar, and a splash of water in a medium pot over medium high heat. Cook blueberries until they break down and form a loose dark purple sauce. Continue to cook the sauce until it reduces by about half. This will take 15 to 20 minutes. Remove from heat and cool completely.
In a large mixing bowl with whisk attached, beat cream and vanilla until medium peaks form. Pour in condensed milk and continue to beat until stiff peaks form. You can turn the mixer on high for a few seconds to give it a good whip.
In a standard loaf pan lined with parchment paper layer whipped cream, dollops of blueberry, and chocolate chunks until there are no ingredients remaining. The final layer should have almonds sprinkled over the top.
Place in the freezer uncovered for at least 8 hours or overnight.
Flourless Chocolate Tahini Torte
It’s full-on chocolate “everything” season, and I love a good flourless chocolate cake. I make this on the fly riffing off one of my favorite recipes to create my own. One of the things I changed was the addition of tahini. And, truly a great element of surprise. It’s almost the more sophisticated version of peanut butter and just a tad more subtle. This chocolate tart is easy to dress up or down, making it impressive for you or someone else.
GATHER THE GOODS
1 1/2 sticks butter
10 oz. semi sweet chocolate
2 tbsp. tahini
4 large eggs, room temperature
2/3 cup (58 g.) unsweetened cocoa powder plus 1 tbsp. for pan and more for dusting
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
MAKE IT
Set oven rack in center of oven and preheat oven to 350°. Butter and 9 inch round spring form pan then dust with cocoa powder.
In a large microwave safe bowl or in a heatproof metal bowl set over a pan of simmering water (water cannot touch bowl) combine butter, chocolate and tahini. Stir occasionally until melted and smooth. This may take up to 15 minutes. Remove bowl from the pan and set on counter to cool for 5 to 8 minutes.
In a large bowl whisk eggs until fully combined in lightly yellow and frothed.
Sift the cocoa, baking powder, and salt into the chocolate mixture and whisk to combine. Place the bowl of eggs on something that will prevent it from sliding. While whisking pour chocolate mixture into the eggs until a cohesive smooth mixture forms.
Pour mixture into pan and bake until the top is crackly and poofed about 30 minutes. Remove from the oven to cool for 30 minutes. Remove from springform and dust with cocoa powder.
Sour Cream Fudge Cake
GATHER THE GOODS
2 cups all purpose flour
2 teapsoons baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sour cream
2 1/4 cups brown sugar
3 eggs
4 oz. German sweet chocolate, melted and cooled
1/2 teaspoon vanilla
1 cup espresso (must be cold)
MAKE IT
Preheat oven to 350°. Line bottom of 2 (9x9”) pans with parchment and grease with butter.
Sift together flour, baking soda, and salt.
Cream together butter and sugar. Add 3 eggs to the creamed mixture until just incorporated.
On low speed add chocolate to creamed mixture just until incorporated. Add the vanilla, sour cream, and flour. Contiune to mix on low speed until a few lumps remain. Add the espresso.
Pour into pans and bake for 20 minutes or until the cake bounces back with a finger imprint or a toothpick inserted in the thickest part comes out clean.
Adapted from “my mama- Diane”
Strawberry Rhubarb Crisp
Yield: 4 servings
Total Time: 1 hour 20 minutes.
GATHER THE GOODS
12 ounces strawberries, halved
9 ounces rhubarb, sliced 1 inch thick
zest from 1 lime
1/2 cup (73 g.) + 2 tablespoons coconut palm sugar, divided
2 teaspoon cornstarch
1 teaspoon vanilla bean paste
1 1/2 cups (167 g.) rolled oats
1/2 cup (66 g.) all purpose flour
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter
whipped cream, for serving
MAKE IT
Position rack in the center of the oven and preheat to 350°.
In a medium bowl combine strawberries, rhubarb, lime zest, 2 tablespoons sugar, cornstarch, and vanilla bean paste. Pour into prepared baking dish.
In another medium bowl combine oats, flour, 1/2 cup sugar, salt, and butter. Using your finger tips press butter into dry mixture until small beads of butter form. You should be able to press the mixture together and compact it to form large crumbs.
Layer the crumbs over the fruit mixture. Bake until the fruit cooks down and the crumbs turn crispy and golden brown, about 50 to 55 minutes.
Cool slightly and serve with a large dollop of whipped cream!
Peanut butter Chocolate Chunk Blondies
Yield: 12 pieces
Total Time: 1 hour 30 minutes
GATHER THE GOODS
1 1/3 cup (160 g.) all purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
1 stick unsalted butter, melted
1/2 cup ( 120 g.) crunchy peanut butter
3/4 (160 g.) cup packed light brown sugar
1 large egg
6 ounces semi-sweet chocolate, roughly chopped
MAKE IT
Preheat oven to 350° and line an 8” by 8” ceramic baking dish with parchment paper.
In a large bowl combine flour, salt, and baking soda.
In a medium bowl stir butter, peanut butter, and brown sugar until combined. Whisk in egg until a silky mixture forms.
Fold dry ingredients and chocolate chunks into wet ingredients, reserving some chocolate for the top. Bake for 30 to 35 minutes until lightly golden brown around the edges. Cool for about 30 minutes.
Using a serrated knife cut into 12 pieces.
Tart Caramel Apple Puff
Gather the Goods
1 stick butter
1/2 cup granulated sugar
1/2 cup light brown sugar
pinch salt
pinch cinnamon
4 small- medium apples
1/2 cup cranberries
2 sheets puff pastry
ice cream and whipped cream for serving
Make It
Preheat the oven to 400 degrees. Position the rack in the middle of the oven.
In a large saute pan over medium high heat add the butter. Once it melts mix in the granulated sugar, brown sugar, salt, and cinnamon. Allow the sugar to dissolve and cohesively melt into the butter.
Peel, core, and halve the apples. Add the apples and cranberries into the pan and cook over medium heat for about 10-15 minutes until the apples begin to soften and the cranberries have burst open a little. Some may not pop open and that’s ok!
Using tongs remove the apples from the pan and into an 8 inch cake pan. Position the apples snuggly around the sides and middle. Carefully pour the caramel sauce over top.
Layer the two pieces of puff pastry on top of the apples and tuck the edges in and around the pan.
Place in the oven using a towel or mitt since the caramel is still hot! Bake for 35-40 minutes or until the puff pastry has puffed up and is golden brown.
Remove from the oven and rest in the pan for up to 1 hour before flipping out onto designated plate.
serve al la mode with ice cream and whipped cream.
Banana Crunch Pie
Gather the Goods
3 cups heavy cream, divided
2 cups 2% milk
4 large egg yolks (reserve the egg whites)
1 whole large egg
1/4 cup granulated sugar
3 tablespoons cornstarch
pinch salt
10 ounces semi sweet chocolate morsels
3 medium bananas, medium dice
2 tablespoons butter
16 ounces crushed toffee bar, divided
Crust
2 1/2 cups crushed graham crackers
8 tablespoons melted butter
3 egg whites (reserved from the custard)
Make It
Combine 1 cup of heavy cream and milk in a medium sauce pot over medium high heat. Bring up to a gentle simmer.
In a large heatproof bowl mix the egg yolks, whole egg, sugar, cornstarch, and salt together. While whisking pour the hot liquid into the egg mixture. Then pour the liquid back into the sauce pan and cook over medium low to medium heat stirring constantly with a wooden spoon until it thickets to its full potential!
Pour in the chocolate and mix until it melts. Take off heat, pour into a clean vessel, and cover directly on the surface with plastic wrap to avoid custard skin formation. Set in the fridge to cool completely and set up. This should be no more than 3 hours.
Preheat the oven to 350 degrees. Combine the graham crackers, 8 ounces of crushed heath bar, butter, and egg whites and mix until it comes together. Using your preferred pie plate (8-9 inches) mold the crust around the pie dish by forming a thick 1/2 inch edge. It will seem like there is going to be a lot of crust but this is great!
Put in the oven for 15 minutes until just lightly golden and firm. Remove and cool completely.
Heat a medium saute pan with butter over medium high heat. Add the bananas and cook for about 10 minutes until the bananas are a but caramelized. Remove from heat and cool completely.
In a large mixing bowl whip the remaining 2 cups of heavy cream. Fold half of the heavy cream into the cooled bananas. Leave the other half for the top.
Start to layer: Pour the custard on the bottom, top with the banana whipped cream, sprinkle that with 6 ounces of crushed heath bar and top with large dollops of the remaining whipped cream. Make those pretty divots and swirls! Sprinkle with remaining heath bar!
Lemon Curd & Pink Apple Crisp
Gather the Goods
7 medium Lucy Glo apples, sliced
10.5 ounces lemon curd (Trader Joe’s brand is the best)
1 pre-made pie crust (Trader Joes!)
vanilla ice cream for serving
Crispy Crumble
3/4 cup all purpose flour
1/2 cup rolled oats
3/4 cup loosely packed brown sugar
pinch of Himalayan salt
2 sticks room temp butter, cubed
MAKE IT
Preheat your oven to 350 degrees.
In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).
Set the berry mixture aside allowing the berries to macerate while you make the crumble.
In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.
Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.
Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.
Serve the Basil Berry Crisp warm with vanilla ice cream!
Crispy Basil Berries with Coconut- Hazelnut- Oat Crumble
Gather the goods
3 cups raspberries
2 cups blueberries
2 cups blackberries
handful of basil, rough chop
handful of mint, rough chop
3/4 cup sugar
juice and zest of 1 medium lemon
splash of vanilla
2 teaspoons cornstarch
pinch himalayan salt
Crispy Crumble
3/4 cup all purpose flour
1/4 cup coconut flour
1/2 cup rolled oats
1/4 cup crushed hazelnuts
3/4 cup loosely packed brown sugar
pinch of Himalayan salt
2 sticks room temp butter, cubed
make it
Preheat your oven to 350 degrees.
In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).
Set the berry mixture aside allowing the berries to macerate while you make the crumble.
In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.
Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.
Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.
Serve the Basil Berry Crisp warm with vanilla ice cream!
Pasticciotti
What if you could create your own stamp just for pasta? Corzetti is a Ligurian pasta known as the beautiful coin-like imprinted pasta. There are so many sfoglinas (female hand-made pasta producers) that make this magic happen in Italy! It’s more than rolling and cutting… it’s about that special tool.
For all the Christians out there, it may remind you of a Communion wafer, but I’ll ensure that it tastes nothing like one. Some add white wine to their pasta dough- quite clever if I may. They are typically dressed in a buttery walnut sauce or simply olive, garlic, and lemon. Delicate shapes need delicate sauces.
La Cometa bakery was the after school pit stop in Ugento, Puglia. But I took my adventure there on the weekend if I was staying local. It was probably one of the best spots to venture in such a quiet town.
GATHER THE GOODS
Dough
Flour 1.125 kg
Sugar 500g
Lard 500g
Eggs 4
Pastry Cream
Milk 1L
Egg yolks 3ea
Sugar 400g
Flour 160g
Vanilla Essence (or 1 vanilla bean)
MAKE IT
Directions for dough:
1. Dump flour on work surface and make a well
2. Place sugar in well, make a well in sugar
3. Add eggs, mix only in sugar
4. Add lard, mix with sugar & egg until combines, incorporate sugar
5. Mix until well combined (pressing together, not kneading)
6. Roll out to about 1/8in thick.
7. Press into mold
8. Fill with cream
9. Cover & seal with more dough
10. Allow to rest for at least 30 minutes
11. Preheat oven to 240℃
12. Brush with egg whites
13. Bake for 15 minutes or until golden brown
Directions for pastry cream:
1. Mix together flour and sugar set aside
2. Heat milk and vanilla
3. Add egg, mix until homogenous
4. Add flour/sugar mixture.
5. Bring to a boil, cook for 1 minute afterwards.
6. Place in shallow pan, cover directly with plastic wrap & cool
recipe adapted from La Cometa bakery in Ugento, Puglia
Short Cakes & June Baby Berries
Nothing short of goodness right now. In all that’s happening, we surrender to the simplicities that bring us joy. Each Sunday night my family and I watch This Much is True on HBO to support my bro Johnny who was cast as an extra!! There’s always that to look forward to along with our post dinner dessert rituals. Johnny it’s your turn next weekend.
Make It
1 quart organic strawberries, cut in halves
3 tablespoons coconut sugar
1 teaspoon lemon zest
1 cup heavy cream
1 tablespoon sugar (optional)
2 cups self rising flour
3 tablespoons less processed/ golden sugar
1/4 teaspoon salt
1 stick butter cut in quarters
3/4 cup + 1 tablespoon heavy cream
make it
In a large container mix the strawberries, coconut sugar, and lemon zest and allow to maserate for at least 2 hours.
In a medium bowl mix the flour, sugar, and salt together with a small whisk until incorporated.
Toss the butter in the flour mixture and using a box grater or micro plane grate the butter into the dry mix. Use a fork and gently stir to combine.
Make a well in the middle of the bowl and pour in the 3/4 cup heavy cream. Gently stir in the dry ingredients. Using your hands start to bring the dough together and pour out onto a wooden board or cleaned countertop.
Form the dough into a square and cut into four sections. You want the biscuits to be about 1 inch high.
Brush the top of the biscuits with your 1 tablespoon of cream and sprinkle with your 1 tablespoon of sugar.
Freeze for about 30 minutes and bake at 350 degrees until golden brown on top and lightly golden on the bottom. This should be 40-45 minutes.
While the biscuits cool whip the heavy cream in a bowl until medium peaks form. Add the sugar if necessary.
Serve the biscuits cut open with heaping dollops of whipped cream and strawberries.
Water Glass Parfaits
Gather The Goods
Peach Ginger Caramel
1/4 cup brown sugar
4 tablespoons butter
1/2 cup peach ginger blend
————————————
Crisp Topping
1/3 cup walnuts
1/3 cup rolled oats
2 tablespoons all purpose flour
4 tablespoons butter, room temp
———————————————————
Cheaters White Chocolate Mousse
1/2 cup white chocolate, melted and cooled
1/2 cup whipped cream, whipped to stiff peaks
————————————————————
1 pound cake, cut into large cubes
mango, cut into chunks
Make It
For the Peach Ginger Caramel: in a small pot over medium heat combine the butter and sugar. When the sugar begins to boil add in the peach ginger blend. Bring the mixture to a simmer and let it reduce until it’s viscous and thick. Once it cools it will begin to thicken into the caramel consistency!
For the Crisp Topping: combine the walnuts, oats, flour, and butter. Using your fingertips massage the butter into the dry ingredients until a crumble forms. Place on a small sheet tray lined with parchment and bake at 350 degrees until slightly golden in color.
For the Cheaters White Chocolate Mousse: Melt the white chocolate over a double boiler or in the microwave and let cool. Whip the heavy cream until medium to stiff peaks form and fold into the cooled white chocolate.
The Assembly: depending on the size of your water glass, you can build and repeat the layers until you reach the top. Start by layering the white chocolate mousse followed by cake, mango, crisp, and peach ginger caramel and repeat.
Brownie Boats
Gooey Brownie Boats have made their way under the topic of friendship. My gals and I make plans surrounded by none other than the cookie skillets and chocolate lava cakes at local restaurants. We thrive off the little bits left on the plate. Who’s the one always to take the last bite? We want nothing more than to be cozy and satisfied at home so I created this individual treat with that in mind. And also because I have three 20# bags of chocolate starring me in the face everyday.
gather the goods
1 cup semi sweet chocolate morsels
1 stick butter
2 eggs
1/4 cup coconut sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
2 1/2 tablespoons all purpose flour
2 1/2 tablespoons almond flour
1 teaspoon baking powder
pinch himalayan salt
1/4 teaspoon ground cinnamon
MAKE IT
Preheat the oven to 350 degrees.
In a microwave safe bowl or double boiler melt the chocolate and set aside until cooled to room temperature. In a separate small pan melt the butter and set aside until cooled.
Mix together the chocolate, butter, sugars, eggs, and vanilla extract. Stir gently until combined with a wooden spoon. If you want a little bit of air in your batter, you can use a balloon whisk to do so.
In another bowl mix together the all purpose flour, almond flour, baking powder, salt, and ground cinnamon. Fold the dry ingredients into the wet and pour into the desired skillet pans or casserole dishes.
Bake until the center is slightly wet with a toothpick inserted in the center. It will depend on the vessels you use, mine took about 30 minutes.
Serve with tons of whipped cream and a dollop of vanilla ice cream!
Orange Tang Caramel S'more Sandwich
recipe and photo adapted from PowerHouse Productions
Gather The Goods
Ingredients:
For the Marshmallow
1 1/2 packets Gelatin
1/2 cup water
3/4 cup granulated sugar
1/2 cup corn syrup
1 teaspoon orange extract
For Assembly
Marshmallow
graham crackers
Carmel filled Chocolate bars
Make It
It’s time to make homemade marshmallows! Mix the gelatin and a 1/4 cup water together in a bowl and let sit for 10 minutes.
In the meanwhile, add the sugar, corn syrup, and 1/2 cup water together and let come to soft boil stage on the stove. This should be between 230-240 degrees. You should use a candy thermometer to read the accurate temperature but you can also drop the syrup into water cold water until it forms a soft ball between your two fingers.
Take off the heat and gently pour into the gelatin and begin to whisk on medium high speed until light and fluffy about 15 minutes. It should fluff up similar to meringue.
Whip in the orange flavor until combined.
Sift an 8x8 dish with powdered sugar so the marshmallow doesn’t stick. Pour in the marshmallow (you may want to dampen your fingers to help pour it out). Spread out the marshmallow evenly and dust with confectioners sugar. Let sit out overnight or up to 10 hours before cutting.
When it’s time to cut the marshmallow, cut it the same size as the graham cracker. Place the chocolate on the bottom followed by a layer of marshmallow, chocolate, marshmallow, and then graham cracker lid. Devour and enjoy!
Tropical Pops: Ube Creamsicles OR Tequila Fruit Pops
recipe and photo adapted from PowerHouse Productions
Gather The Goods
For the Ube Creamsicles:
1 cup Ube, peeled, cooked and pureed
2 1/4 cups coconut milk
3 tablespoons condensed milk
For the Tequila Tropical Pops:
1 cup Kiwi, diced
1 teaspoon chia seeds (appears as though there are more seeds!!!)
1/4 cup water
1 1/4 teaspoons tequila
1 cup Pineapple, diced
1 cup pineapple juice
1 1/4 teaspoons tequila
1/4 cup fresh guava, peeled and seeded
1 cup pink guava puree
1 1/4 teaspoons tequila
Make It
For the Ube Creamsicles
Cook the ube until the potato is tender. Drain and run through a food mill and let cool.
Add the ube, 2 cups coconut milk, and condensed milk to a food processor and puree until smooth.
Transfer the mixture into the ice pop molds leaving about 1/4 inch space on top.
Pour the coconut milk on top to create that classic creamsicle look.
Place the ice cream sticks in each pop mold and freeze for about 8-12 hours.
For the Tequila Tropical Pops
Puree the ingredients for the kiwi mixture and set aside. Clean the food processor before the next fruit batch.
Puree the Ingredients for the pineapple mixture and set aside. Clean the food processor before the next fruit batch.
Puree the ingredients for the guava mixture and set aside.
Using a liquid measure (for easy pour) transfer about 1 1/2-2 tablespoons of the pineapple mixture into the bottom of the ice pop molds. Do the same for the guava, then followed by the kiwi.
Place the ice cream sticks in each pop mold and freeze for about 8-12 hours. Sprinkle with salt if desired.