Archive for the ‘recipes’ Category
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
March 20th officially marks the change of seasons but with ‘Storm Stella’ looming around some of us in the East Coast, it doesn’t feel like spring is near. With the very cold temps outside, I craved a hot beverage to keep me warm. I whipped up my favorite Lavender Hot Chocolate recipe! To recreate this simple recipe, the two main ingredients I use are Silly Cow Chocolate Moo-usse Hot Chocolate and Pepper Creek Farms French Blue Lavender.
Naturally sweetened chocolate, infused with lavender buds, topped with whipped cream and chocolate shavings – makes this blended hot chocolate oh, so gourmet!
- 2 cups, Milk (whole or skim is optional)
- 1 Tbsp, Lavender Buds
- 2 Tbsp, Hot Chocolate Mix
- Whipped Cream and Chocolate Shavings for topping
- Pour 2 cups of milk into your liquid measuring cup.
- Combine Milk and lavender buds in a medium saucepan on medium-high heat. Be sure to stir occasionally and do not let mixture come to a boil. Once you see steam, lower heat and let mixture simmer.
- Add hot chocolate mixture and stir until chocolate is melted and and mixture is smooth. Continue to let simmer for 3-4 minutes.
- Strain mixture back into measuring cup and then pour the lavender hot chocolate in two cups.
- Top lavender hot chocolate with whipped cream and chocolate shavings
-Photos + Recipe by Rose Angel Lopez
Nothing says fall than comfort foods filled with our favorite ingredients like apples and pumpkin or spices like cinnamon, nutmeg, and cloves. Combine those together and you can enjoy one delicious plate of hot, fluffy pancakes. I’ve rounded up 4 mouth-watering, fall-inspired pancake recipes that will have you wanting to whip up a batter to try!
recipe by Cooking Classy
All the seasonal spices are packed in these pancakes – which will make for a savory stack of pancakes!
recipe by Averie Cooks
Apple pie or apple pancakes…you be the judge. Either way, it’s a scrumptious classic taste to enjoy during this season.
recipe by Julia’s Album
There’s a whole bunch of yummy goodness on this plate!
recipe by Recipe Diaries
Apple sauce with a hint of spice…delightful fall flavors!
Pick your poison…I’m sharing a round-up of some fun homemade halloween tricked-out treats that are scarily easy to make, in a cinch! If you will be throwing a spooktacular halloween party, surprise your guests with anyone of these wickedly delicious desserts – guaranteed to tap into your inner child.
Trick or Treat!
recipe by Chelsea’s Messy Apron
recipe by Just a Taste
recipe by Pint-sized Treasures
recipe by My Baking Addiction
recipe via Betty Crocker
recipe by Creme de la Crumb
recipe by Lil’ Luna
Sometimes I get those dessert cravings and since I had some fruit in the fruit bowl and a box of puff pastry sheets in the freezer, I knew exactly what to make! It’s an easy and tasty treat that combines the sweet-tart flavor of a granny smith apple and bosc pear. You can practically add any fruit filling but to try out this one out, keeping scrolling for the recipe and enjoy!
- 1 Granny Smith Apple
- 1 Bosc Pear
- 1 Puff Pastry Sheet
- ⅓ cup, Sugar
- 1 tbsp, Cinnamon
- ½ tsp, Ground Allspice
- ¼ tsp, Nutmeg
- 1, Lemon (juice and zest)
- 1 tbsp, Butter
- 1, egg
- Cinnamon Sugar, for dusting
- Preheat oven to 400 degrees. While you thaw one puff pastry sheet, dice your apple and pear into small cubes and place in a bowl. Combine the sugar, spices, half of a lemon juice and zest; toss to combine.
- In a small saucepan, over medium-high heat pour the apple and pear mixture into the pot. As it comes to a boil, stir occasionally until apples and pears are soft but not mushy. Remove saucepan from heat and set aside.
- In a small bowl, lightly whisk the white part of the egg; set aside.
- On a lightly floured surface, unfold the pastry sheet and slice down lengthwise in three equal slices. With each long slice, you are going to slice 4 equal squares. You should have a total of 12 squares. Each square is for a top and a bottom. This will give you 5 hand pies.
- Line a baking pan with Parchment Paper and place your pastry squares on top. Lightly brush the egg white on all sides of each pastry square.
- Scoop a spoonful of the apple and pear mixture in the middle of five pastry squares; take the remaining squares and place each one on top of filled ones and use the back of the fork to seal the edges. Brush each pastry top with egg white and sprinkle with cinnamon sugar.
- Bake until pastry puff is brown. Let cool on wire rack before serving.
Photos + Recipe by Rose Angel Lopez