By Popular Demand

Piña Colada Ice Pops

A few months back I took an impromptu and wholly unscientific survey of roughly 80 or so people (mostly my co-workers) asking what their favorite flavor of Ice Pop/Paleta was. Coconut was the winner by an overwhelming margin. Second was Cherry Pineapple which according to my co-workers was a common treat from the ice cream man after school. What surprised me though was that Arroz Con Leche or Horchata was also very popular.

So by popular demand, this week I’ll share my recipe for Coconut, Pina Colada and Arroz Con Leche Ice Pops. To make this weeks recipes you will  need either re-useable ice pop molds or you can get single use zip top ice pop pouches from Amazon. Here is the link to the brand I use.

Coconut

2 15 ounce cans coconut milk

1 can Creme de Coco

½ cup shredded coconut

½ tsp coconut extract

¼ tsp each ground cinnamon, ground nutmeg, ground allspice and ground clove.

Blend all the ingredients in a blender until smooth, pour into molds and freeze for at least 8 hours.

Piña Colada Ice Pops

Pina Colada

1 15 ounce can coconut milk

1 Ripe Pineapple peeled, cored and cut into chunks

1 can Creme de Coco

½ tsp coconut extract

Combine all ingredients in the carafe of a blender, blend on high until smooth. Pour mixture into molds and freeze for at least 8 hours.

Arroz Con Leche Ice Pops

Arroz con Leche/Horchata

2 cups cooked rice*

1 15 ounce can coconut milk

pinch of salt

1 12 ounce can evaporated milk

1 14 ounce can sweetened condensed milk

1 tsp ground cinnamon

1 tsp vanilla paste

½ tsp each ground clove, ground allspice, ground nutmeg

Yep, you guessed it combine all the ingredients into the blender and blend until well combined but not completely smooth. You’ll want to retain some of the grains of rice for texture. Pour into molds and freeze

* I suggest using left over rice, but if you do decide to make a fresh batch of rice for this make sure its at least room temperature but ideally cold.

 

That’s it simple easy kid friendly. Enjoy

That’s how the cookie crumbles..

What’s better than milk and cookies?

I was having all sorts of technical issues this week, but finally go them resolved and was able to actually upload images again. So now that’s all taken care of for this weeks post I’m making cookies. Though this time around, I’m dressing up that timeless classic chocolate chip cookies. One of my co-workers gave me a package of Horlick’s Malted Milk Powder from her prized stash and it got me thinking that I don’t think I’ve ever seen Malted Milk Chocolate Chip Cookies before. So after a little bit of testing here’s the recipe I came up with.

Malted Milk Chocolate Chip Cookies

  • 1 cup/2 sticks of room temperature unsalted butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground coffee
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cup sifted All Purpose Flour
  • 1/2 cup malted milk powder
  • 1 cup milk chocolate chips
  • 1 cup crushed malted milk balls like Whoppers or Maltesers
  • 2 oz of chopped extra dark chocolate
  • coarse salt and chopped dark chocolate for the top (optional)

In a large bowl, cream butter until it turns a light pale yellow then add granulated sugar and light brown sugar and beat for a couple of minutes until it is light and fluffy. Add in eggs, malted milk powder, coffee and vanilla extract and mix until combined. Slowly add in salt, baking soda and sifted flour until the flour is mostly combined. You may have to mix this by hand or use a stand mixer. Stir in the chocolate chips, crushed malted milk balls and dark chocolate. Form into golfball sized balls and place on a parchment lined baking sheet. Let chill in the fridge for at least an hour before baking. To bake, preheat oven to 350F. Place dough on a parchment lined cookie sheet leaving 2″ space between cookies and bake for 15 minutes or until golden brown.

Holiday Treats Part II-Sugar Cookies and more

Snowman Cookie

As I mentioned in a previous post, the thing I look forward to the most during the holidays is baking holiday treats. Here are a couple of my favorite cookie recipes, a simple kid friendly sugar cookie and a chocolate variation of the same sugar cookie. I’ve made a video to show you just how easy it is to prepare the sugar cookies. I’ve also included, my recipe for icing as well as some pictures to show you some examples of different ways you can decorate the cookies.

Chocolate Snowflakes copy
Chocolate Sugar Cookies
3 oz grated bittersweet chocolate
1 cup butter
1 cup sugar
1 egg
2 cups AP flour
1/4 tsp salt
1/4 tsp vanilla
1 tsp baking powder

Put the butter and chocolate in a large microwave safe bowl. Heat on medium power for 2 minutes. Take out and stir half way through the cooking time. Remove from the microwave and stir with a whisk until the chocolate is completely melted and incorporated with the butter. Add the sugar, egg and vanilla and stir until blended. Slowly incorporate the flour, baking powder and salt. Turn out on a board or counter that’s been dusted with confectioner’s sugar. Knead dough until its blended and forms into a square. Wrap with waxed paper. Seal in a plastic bag and chill in the fridge for at least 2 hours.

Preheat oven to 375f. Divide dough in half and return the unused portion to the fridge. Roll dough out until its between 1/8″ and 1/4″. Then cut into whatever shape you’d like. Lay out on a parchment lined cookie sheet (or you can use a silicone baking mat). Bake 8 -10 minutes for softer cookies or 10-12 minutes for crispier cookies.

Icing
2 TBS Softened Butter
2 Cups Confectioner’s Sugar
2 tsp milk
1/4 tsp vanilla extract
2 to 6 tsp light corn syrup
paste or powdered food coloring

With a hand mixer, soften the butter then add in the powdered sugar. Slowly add in the milk. Gradually add in the corn syrup. The amount of corn syrup will vary depending on the consistency of the icing you’re trying to achieve. The icing needs to be free flowing to flood the cookie surface, but not too loose or it will run off the sides. For piping and lettering it needs to be thicker but still able to flow through a #3 or 4 tip. This should make enough icing to ice 4 dozen 3″ cookies.

Here are some ideas for different ways you can decorate the cookies depending on the season.

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