Archive for the ‘recipes’ Category
Happy Friday!! What better way to kick off the long holiday weekend than with a delicious cocktail..am I right?! Sometimes the best desserts come in the form of a cocktail and what better way to have the best of both worlds. If you love sweet and creamy cocktails, then I bet you will enjoy my decadent ‘White Chocolate-Raspberry Cream’ drink. An added bonus is the Lindor Dark Chocolate Truffle that I garnished this cocktail with…it’s a great treat to enjoy when you have reached the bottom of your empty glass! For this easy to make cocktail recipe, keep reading below.
A BIG thank you to all the men and women fighting for the security for all of us, to keep us safe. Wishing you all a wonderful and safe Memorial Day weekend!
- 1 ounce, Vodka
- 2 ounces, Godiva White Chocolate Liqueur
- 3/4 ounces, Chambord Raspberry Liqueur
- 1/4 ounces, White Chocolate Raspberry Coffee Creamer
- Crushed Ice
- Whipped Cream and a Dark Chocolate Truffle, cut the shell in half (I used Lindor brand)
- In a cocktail shaker, add crushed ice and all the ingredients.
- Shake and pour
- Garnish with Whipped Cream and top it with two halves of the chocolate truffle
- Serve and Enjoy!
Recipe + Photos by Rose Angel Lopez
If you haven’t read yesterday’s post, I rounded-up a mouth-watering collection of floral-inspired desserts to try for Mother’s day. Today, I’m sharing a cocktail that is also floral-inspired. Roses are meant to symbolize LOVE and that was the reason behind sharing my cocktail recipe to be served on Mother’s day.
If you’re hosting a Mother’s day brunch, make it fancier by treating mom to my ‘Vanilla Pink Rose’ cocktail…perfectly paired with one of these floral-inspired desserts! A dash of rose water to the cocktail mix, a drop of pink food coloring, and garnish with an edible rose petal – transforms the appearance of this cocktail to a dainty and may I add, girly one..a beautifully simple and sweet cocktail for spring! My recipe can also be served alone as a dessert cocktail. If you’re going to serve it like this, than do what I did…in these pictures, I actually used my mini coupe glasses!
This refreshing cocktail is sweet but light and tastes even better when you pre-mix. Let the chocolate bean flavor with vanilla scent of the Creme de Cacao, the creamy flavor of the Whipped Vodka and dash of rose water combine longer.
-Photos + Recipe by Rose Angel Lopez
Wishing all mom’s out there a very Happy Mother’s Day this Sunday! xo
- 1½ oz. Whipped Vodka (I used Pinnacle brand)
- 1 oz. Creme de Cacao (I used Jacquin's brand - white color not dark)
- 1 tsp. Rose Water
- 1 drop, pink food coloring
- 1 edible rose petal to garnish
- Fill a cocktail shaker with ice
- Add all the above ingredients
- Shake, Pour, and Garnish
- Serve and Enjoy!
Indulge mom or the special woman in your life this mother’s day with an exceptional dessert!
Who doesn’t love flowers, right? I’ve rounded up a beautiful collection of 10 delectable desserts that are infused with a subtle floral flavor and others that highlight the spring season with its exquisite floral decorations! Celebrate the day and try out any of these recipes that your mom will appreciate.
via Candy Company
Edible flowers? YES! Surprise mom and bring her some edible springtime flowers by arranging them in a lovely bouquet.
via hapa nom nom
These rose-shaped desserts have all the ingredients that not only make them pretty but tasty as well!
via Sugar and Charm
Cupcakes to pretty to eat! Bring some springtime to the party by turning ordinary cupcakes into gorgeous hydrangeas with easy frosted decorating tips.
A celebration with champagne is always a good idea and it doesn’t get any better when you add it in your dessert! Presenting this cake in a champagne glass adds a touch of elegance!
Oh, how I love the subtle perfumed flavor of lavender. I imagine this cake will have your taste buds delighted as you feel you are transported to the English countryside!
via Le Petit Eats
A few drops of rose water turns any dessert into a delicacy. I love how simple and sweet these pale blush rose-shaped meringues look!
via Preppy Kitchen
Now, who doesn’t love peonies?! Especially when it’s a large bloom decorated on a classic vanilla cake! This individual-sized cake is perfect to package in a box, tied with a bow.
Oh, the combination of flavors in these macarons have me craving to try this recipe right away! Add these onto a beautiful tray to gift to your mom and add decorate by sprinkling a few rose petals and if you can get your hands on an orange blossom flower to place in the center – you have made a beautiful presentation!
via Somewhat Simple
Does your mom love to garden? Well these sugar cookie flower pots will surely bring a smile to her face! Get creative by packaging these cuties in a picket fence planter box.
via The Gunny Sack
Perfect for spring…another fun recipe and easy DIY are these adorable and fun flower pot cookies with bright pops of color!
With Cinco de Mayo just around the corner, I couldn’t resist letting the holiday pass without sharing a delicious mexican-inspired dessert. This dessert recipe is a mix between a Sopaipilla and Churros – using pastry dough, cinnamon sugar and chocolate sauce. However, this recipe does not call for the pastry puff to be fried but baked.
This recipe was simple to make and when served warm, these flaky pastries, dusted with cinnamon sugar, filled with sweet ripe bananas, and dipped in a delectable chocolate sauce is – guaranteed to be a party pleaser!
This ‘Chocolate-Dipped Banana Empanadas dessert gives a new twist to your Cinco de Mayo dessert. Give it a try and let me know what you think!
-Photos by Rose Angel Lopez
- FOR THE BANANA EMPANADAS:
- 1 Sheet of Puff Pastry, cut into half lengthwise
- 2 ripe sweet bananas
- 1-2 tsp. sugar
- ¼ juice of a fresh lime
- melted butter for brushing
- Cinnamon Sugar, for dusting (I used McCormick brand)
- FOR THE CHOCOLATE SAUCE:
- ½ heavy whipping cream
- 2 tbsp. sugar
- ½ vanilla bean, split lengthwise
- 1½ tsp. instant espresso coffee granules
- 6-8 broken pieces of plain high quality chocolate of choice (I used Ghiradeli chocolate brand)
- 1 tbsp. unsalted butter
- Remove one packet of your Puff Pastry sheet from the box and follow the directions on the box to defrost.
- Preheat oven to 375 degrees.
- Once defrosted, with a rolling pin, roll out your sheet (I rolled mine out 3 x's back and forth)
- Cut your sheet diagonally, creating 8 triangles.
- Peel and dice bananas and place in a bowl. Add sugar and lime juice and stir to combine.
- Brush the edges of each triangle sheet with melted butter (this will help seal when folded)
- Place a couple of teaspoons of the banana in one corner of the pastry and then fold over into a triangle shape. Use the back of a fork to press enclose the filling. Brush the top of each filled pastry with melted butter. Place on a baking sheet.
- Bake in preheated oven until golden brown.
- While pastries are baking, make the chocolate sauce.
- Stir the cream and sugar together in a small saucepan. Scrape the seeds from the vanilla bean into the cream. Bring to a rolling boil over medium heat., remove from heat, and stir in the coffee granules and chocolate. Stir until melted, about 1 minute. Whisk until shiny and smooth, then whisk in the butter.
- Remove pastries from oven and immediately dust with Cinnamon Sugar.
- Spoon the chocolate sauce into an individual serving bowl or top empanadas with sauce. Serve warm not hot.
In the spirit of St. Patrick’s day, I made these festive mini milkshakes. Aren’t they adorable? I just love sweet, irresistible mini desserts – they’re perfect for any type of party.
For this milkshake, I used mint chocolate chip ice cream and topped it with whipped cream and the marshmallows from the Lucky Charms cereal. To serve mini milkshakes for the adults, add a splash of whipped vodka and you have the perfect milkshake shooter!
Cheers and Happy St. Patrick’s Day!!
Photos + Recipe by Rose Angel Lopez