BOOZY MANGO ORANGE RUM POPS!

Made these boozy rum popsicles the other day while up at the cottage and I’m so glad I did because lately, we have been experiencing a big heatwave! The combination of mango, orange, and coconut go great together, and there no need to add more sugar because they are definitely sweet enough. If you are looking for a tasty vegan treat to have on those sweltering hot summer days, I highly recommend making this recipe!

INGREDIENTS:

- Makes 8 Popsicles -

- Popsical Filling -
1 Large Ripe Mangos - remove skin and pit
3/4 CUP Coconut Water
1/4 CUP of Orange Juice
2 Oz of Rum

- Molds -

NorPro Frozen Ice Pop Maker - I ordered this one off Amazon and highly recommend it!

DIRECTIONS:

In a blender add in your fresh mango and coconut water. Belnd until liquified.

Next, add in your orange juice and rum, pulse for 2 sec to mix.

Pour mixture into popsical moulds and palce in freezer for a minimum of 12 hours before you serve!

Enjoy!


If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!


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COFFEE CHOCOLATE CHIP ICE CREAM

I am not sure what inspired me to want to make ice cream, but I am sure happy I did. When it came to deciding the flavor I must admit it's no secret that I'm a big fan of coffee especially in ice cream form; also chocolate chips just seemed like the next logical step. This recipe calls for a Kitchen Aid Mixer (I borrowed mine from my mom) and takes longer then your average dinner recipe because the key to making good ice cream is letting the temperatures both raise and lower slowly. Meaning it is important to allow things to heat up slowly and cool down slowly so in the final freezing process less crystals are created and thus a creamer ice cream. Enjoy!

VIDEO BELOW!!!!!

INGREDIENTS;
1.5 Cups of Heavy (Whipping) Cream
1.5 Cups of Whole Milk
1 Cup of Cane Sugar (any kind of sugar works)
4 Egg Yokes
3/4 Cup of Freeze Dried (Instant) Coffee
1 TSP of Vanilla Extract
1 Cup of Chocolate Chips - I used Milk Chocolate

DIRECTIONS:

Add whipping cream and whole milk to a pot and heat it up on medium heat. You want it to get hot but NOT to the point of boiling.

Next add in your sugar and stir so that it dissolves.

In a separate bowl add your egg yokes. We are going to temper the eggs (this means slowly raising the temperature of the egg mixture so that it doesn't cook and become chunky)

Mix the tempered egg yokes in with the cream mixture and continue to heat on the stove until the cream thickens. A good way to test if it has thicken is to first take a black spoon and using a finger slide it across the spoon to reveal a line - the more opaque the liquid is in comparison to the colour of the spoon the thicker the mixture is.

Once the cream has thickened (about 10 minutes) take some of the hot cream and add it to the instant coffee to dissolve it before adding it back into the cream mixture followed by the vanilla extract. Stir well until fully incorporated.

Next remove the cream mixture from the heat and strain into a glass seal-able container. Allow to cool uncovered until it reaches room temperature then cover and place in fridge over night to thicken further.

Place the cream mixture into your Kitchen-Aid ice cream bowl and let it stir and churn the cream for 20 min on the lowest speed before adding in your chocolate chips. Allow the cream to continue to churn for an additional five minutes (you want the consistency to almost be that of soft serve ice cream)

Once the cream has a nice texture place back into the glass container, seal and place in freezer overnight to harden. Take the ice cream out of the freezer 2 minutes before you want to serve it and enjoy.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

SOFT CHOCOLATE CHIP COOKIES

INGREDIENTS:

1½ Cups or 6OZ of Melted Butter
2 Cups and 2 TBSP of All Purpose Flour
½ Cup of Cane Sugar
1 Cup Brown Sugar Lightly Packed
2 TSP Vanilla Extract
2 Eggs
1 TSP Baking Soda
½ TSP of Salt
1½ Cups of Chocolate Chips

DIRECTIONS:

Combine the flour, baking soda, and salt in a bowl and mix it with a whisk.

In another bowl mix the sugar and cooled melted butter with a hand mixer till it becomes creamy then add in the eggs and vanilla extract and continue to mix for a minute or until it is just combined. Do not over mix

Slowly add in the previously combined dry ingredients bit by bit about 1 cup at a time until there are no flour lumps left.

Next fold in the chocolate chips.

Refrigerate for 45 min to an hour

Preheat the Oven to 325 degrees

Line a baking tray with parchment paper

Roll 1/4 cup scoops of cookie dough into balls and push them into the parchment paper leaving space for them to spread out.

Bake on the middle rack of the oven for 10-12 minutes, rotating the tray half way though. Every oven is different so I would recommend starting with one or two cookies till you get the time and consistency desired.

Did you enjoy this recipe?? If you have any questions or comments feel free to leave them in the comment section below! I would love to hear from you!