Your 15 Favorite Recipes of 2013

It's been such an honor to share with you this past year. I couldn't do what I do without you (and I really, really love what I do, so thank you). I've never done a year-end wrap-up before, but I got curious and decided to see which recipes ended up being the biggest hits with you (my readers) over the past year.

The below are the recipes from 2013 that came out on top with the most visits, pins, comments, and shares. Are any of your favorites on the list?

Thank you so much for your support and inspiration over the past year. I look forward to an amazing 2014!

xoxo

Alejandra

1. Easy Mexican Restaurant Style Salsa
You guys LOVED this recipe, making it the top one of 2013, and I totally agree. I made this one SO many times this past summer, both at home and when I was cooking for retreat groups up in Vermont. It's spicy, salty, savory, and totally addictive. And it only takes a couple minutes from start to finish! Definitely a great recipe to learn and add to your repertoire! Click to get the recipe.

2. Frozen White Peach Sangria Slushy

This boozy, slushy, peachy twist on the classic sangria was a big hit this year. Made with white wine, frozen peaches, it's a like a grown-up Slurpee, and it's perfect for cooling down during hot summer days. Pin it and save it for when the days heat up again. It's a keeper! Click to get the recipe.

3. Low Carb Flourless Clementine Almond Cake
This low-carb version of a Nigella Lawson recipe is one of my favorites. Light, spongy, moist, and richly aromatic it's a wonderful winter cake. This version is made with a blend of alternative sweeteners, but you can also easily make it with sugar for a non low-carb version. Either way, it's fantastic. Click to get the recipe.

4. Homemade Nutella (Vegan)
An easy, homemade version of the popular spread made with simple ingredients--just hazelnuts, cocoa, good oil, and sugar. Totally vegan (and it really tastes like the stuff in the jar!). Click to get the recipe.  

5. Springtime Italian Rainbow Cookies
Italian rainbow cookies are my absolute FAVORITE. This is a fun little twist on the original made with white chocolate, and lime and raspberry filling. (And absolutely no need to wait until Spring!) Click to get the recipe.

6. Latin Spice Roast Chicken
This is my go-to roast chicken recipe. It's spicy, crispy, and deliciously tender. Perfect for a weekend dinner with friends or family (the leftovers make great lunches). Click to get the recipe.

7. Cremita de Maiz (Puerto Rican Breakfast Cornmeal Porridge)
I grew up eating this sweet  and comforting cornmeal porridge, and loved being able to share it with you here. It's a simple, cozy breakfast that's perfect for those days when you just really need a hug in a bowl. Click to get the recipe.

8. Baked Hashbrown Potato Nests
Shredded potatoes are baked until crispy to make these little bowls that you can then fill with scrambled eggs and sauteed veggies. I love this one for brunch--it's so easy to customize. Click to get the recipe.


9. Homemade Corn and Flour Tortillas
These easy tortillas are made with a mix of flour and cornmeal for tortillas that are both soft and flavorful. It's a no-fuss recipe made with ingredients you probably already have in your pantry--perfect for those last-minute "what to make for dinner" emergencies! Click to get the recipe.

10. Roasted Garlic Mushroom Sauce for Nearly Everything
Here's a recipe for your back pocket. Just a few ingredients and a bit of time in the oven, and you end up with a super versatile mushroom sauce that can be used over grilled meats, with pasta, as a side, or even as a filling for an easy appetizer. A total lifesaver of a recipe! Click to get the recipe.

11. Irish Shepherd's Pie Potatoes
I made this one for my St. Patrick's Day party earlier this year, and they were such a fun dish to serve (and eat!). They're little baked potatoes stuffed with a savory meat filling and topped with creamy and cheesy mashed potatoes. Click to get the recipe.

12. Savory Cucumber Herb Sangria
I love sangria, but am not usually a fan of all the added sugars and fruit juices. This is my recipe for a savory sangria, made with a crisp white wine, sliced cucumbers, fresh herbs and lime juice. It's tart, refreshing, and perfect for hot summer days. Click to get the recipe.

13. Homemade Mexican Chorizo
Chorizo is a staple in my grocery bag and fridge--it's rare that I don't have it "in stock." This past summer I decided to try making my own from scratch, and I was super happy with the results. It's no trickier than mixing up a batch of meatballs, but the results are fantastic and can be used in a number of recipes. Click to get the recipe.

I prepared these easy little mini berry cobblers for a summer dessert & cocktails party, and they were definitely a hit. These are easy to customize with your favorite mix of berries or really any kind of fruit. And the biscuit like cobbler top is equally easy to prepare--a perfect last-minute dessert. Click to get the recipe.

15. Chocolate Pear Custard Tart with Almond Shortbread Crust
This is a tart that I made for a blogger dessert bake-off I entered last winter. It was one of those that I kind of invented as I went and it ended up being a success--I took home second place! The almond-flavored crust is made with shortbread cookies and the filling is made with sliced poached pears and a rich chocolate custard. A really lovely celebration dessert that's ideal for the cooler months. Click to get the recipe.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Our Peanut Butter Cooking Show

One of my favorite projects of the past year has been the weekly YouTube cooking show I've been co-hosting for Peanut Butter & Co.

The show is called Taste Amazing, and on it, my lovely co-host, Caroline Wright, and I take turns every week teaching each other clever peanut butter recipes that we develop using one of the 10 amazing Peanut Butter & Co. flavors.

Caroline and I create all the recipes ourselves, and then (along with the amazing crew) shoot the videos in batches every few months.

And we don't just make desserts!

Since the show debuted in September, we've made everything from decadent Peanut Butter Chocolate Cake, PB Apple Tarte Tatin, and Peanut Butter Caramel Apples to really cool savory recipes like Spicy PB Chicken Mole and Thai Eggplant Curry.

We even made a Peanut Butter & Jelly Fruitcake!

With New Year's Even upon us, I played mixologist this week, and whipped up three fun Peanut Butter Cocktails to share with you.

Check out the videos for my Peanut Butter Martini, Spicy Peanut Butter Bloody Mary, and Peanut Butter Bourbon Hot Chocolate, below.

And don't forget to subscribe to our YouTube channel! A new video is released every week (usually on Tuesdays), so be sure to catch them all.


You can also follow us along on Twitter and Instagram with the hashtag #TasteAmazing--I always share behind-the-scenes pictures of our video shoots and recipe testing, plus we announce chances to win free jars of peanut butter and other fun swag!

1. Peanut Butter Martini 
Start off by learning how to make an easy Peanut Butter Simple Syrup, then learn how to shake it up into a sweet and decadent Peanut Butter Martini.

It's the perfect dessert cocktail!



2. Peanut Butter Bloody Mary
Just the thing for the morning after.

This bloody mary mix is made from scratch using The Heat is On peanut butter-a spicy, savory flavor that adds a ton of great heat.

Don't forget to add lots of fun garnishes!



3. Peanut Butter Bourbon Hot Chocolate
This boozy hot chocolate is made in a pot with fresh whole milk, dark chocolate chips, Dark Chocolate Dreams peanut butter, and a generous slosh of boubon.

Perfect for those cold winter nights.


Thanks so much for watching!


xoxo

Alejandra

Inspired Entertaining: Planning a Cozy Winter Brunch

With all the talk about grand New Year's Resolutions, I have an easy idea for you. Pick out a day in early January--maybe one day during that first or second weekend--and invite a few friends over for a cozy winter brunch. 

I mean it! (And I'm doing it, too.)

Here's what we're going to do: Call up the friends that you meant to meet up with during the holidays, but never got around to seeing. And the ones you wish you could have spent time with, were you not out of town visiting your own relatives.

And it'll be the New Year, after all, so take risks. That guy at work you've had your eye on? Or that neighbor you always wave at, with whom you'd like to become friends?

Why not?! Make this the year you go for it--no better excuse than brunch!

What I love about entertaining after the holidays, is that the pressure is off.

People are already pretty partied out, so they're more interested in sharing with you than in taking part in some big elaborate bash. And all the expectations of the holidays--the traditional recipes, decorations, gifts--they're all gone, gone, gone...

It's a blank slate and yours to do with what you'd like.

So let's do something, fun, OK?

I'm excited to have partnered with Starbucks to host a casual little get together for my own friends and family in early January. It's going to be a low-key brunch--think cozy sweaters, big mugs of coffee, and a menu of simple, comforting dishes.

I'll be serving coffee from Starbucks new line of flavored K-Cup packs, which come in Vanilla and Caramel flavors. I love how easy it is to just pop the little K-Cup in my new Keurig® Special Edition Brewing System, and have a mug of freshly brewed coffee ready in seconds.

Starbucks K-Cups are perfect for entertaining because it makes it easy to serve each guest a perfect cup of Starbucks coffee in his or her favorite flavor or blend. Seriously...it's like having my own little coffee shop right at home!

Oh and bonus: They make my apartment smell incredible! Eugene actually came home while I was making myself a mug of the Starbucks® Vanilla K-Cup®, and asked if I had a cake in the oven. That is how good this coffee smells!

As far as the menu goes, the idea is to keep it casual and simple, but just a touch more exciting than the usual weekend breakfast. I suggest figuring out your usual favorite brunch dishes, and then adding a simple twist.

Here are a few brunch menu ideas I'm working on, which you can use for your own inspiration:
  • Instead of plain orange juice, serve a blend of citrus juices. You can make them freshly squeezed if you have a juicer, or just buy a variety of the best quality juices you can find at the store (look for the kinds with pulp) and mix them up in a big pitcher or carafe. I love to combine grapefruit, blood orange, lemon, and tangerine for a bright, tart (and pretty!) beverage. 
  • Waffles or pancakes are a classic, but why not change it up a bit by using nutty buckwheat flour instead of the regular kind? Or add in a handful of finely minced fresh herbs for a savory twist on the traditional.
  • Baked spiral ham is one of my absolute favorite brunch dishes, and so simple since it's already cooked and cut--all you have to do is heat it. Even better? Hams always go on sale after the Christmas season, so head to the grocery store, and pick one up now. (They keep well for weeks!)
  • Something green is key (it's January, after all), so think about salads you can serve. I love a big mix of peppery winter leafy greens topped with sliced apples and pomegranate seeds. You can also add roasted root vegetables or candied nuts to make it a little extra special.
  • And (most important of all!) dessert. My plan is to pick out a simple cake recipe--maybe a coffee cake or a vanilla pound cake to pair with the Vanilla flavored coffee--and bake it in  mini bundt or muffin pans. People love individual portions--especially in January when they're trying not to overindulge.
I hope this has inspired you to invite a few friends over and host your own winter celebration. Here's to a new year filled with special moments, flavors, and people!


This post is sponsored by Starbucks K-Cup Packs. Thank you for supporting great companies like Starbucks. that make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and ideas are (of course!) my own. 

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Mini Buckwheat Waffles with Caviar

What are you doing New Year's Eve?

OK. I just typed that, and then realized it's a song. And now I can't get it out of my head...

(Incidentally, Eugene is obsessed with the Zooey Deschanel and Joseph Gordon-Levitt version of this song, but I prefer Ella, thanks.)

We're probably going to do what we do most New Year's Eves, which is enjoy a homemade feast of lobster tails, champagne and oysters on the couch in our pajamas. Something good from Netflix streaming on the TV. No traffic. No running around in the freezing cold trying to find a cab.


Whether you're having a low-key night at home, or entertaining guests, I've got a festive little appetizer idea for you...

Mini Buckwheat Waffles with Crème Fraîche and Caviar!

So fancy!

Even though we stay home on New Year's we like to go all-out when it comes to our menu. For us, that means lobster tails and real champagne. And this year? Black caviar. I love those tiny, salty little beads.

Traditionally served on buckwheat blini (mini pancakes), this year I got the idea to play around with my new waffle maker and make tiny waffles.

I used a buckwheat mix from Arrowhead Mills (Bob's Red Mill also makes a good one), and prepared the batter, then spooned it in small 1/4 amounts around the waffle iron. The results were these funky shaped waffle bites that were perfect for topping.

If you're on a budget (or just not a fan of caviar) you can play around with the topping ideas:
  • Smoked salmon would be a lovely substitute, or you could do horseradish cream and slices of grilled flank steak. 
  •  If you prefer to keep it vegetarian, an herbed cream cheese would be wonderful. 
  •  Or you could do something a little sweet, with pear and blue cheese or figs, goat cheese and honey. 
I definitely encourage you to take the presentation idea, and have fun with it.

Happy New Year!

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Love Always Order Dessert?
Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    



Mini Buckwheat Waffles with Creme Fraiche & Caviar
Makes about 30 appetizers

Ingredients
1 cup Buckwheat Pancake and Waffle Mix (I like Arrowhead Mills or Bob's Red Mill)
Milk, Oil, Eggs (as specified in mix directions)
3/4 cup Crème fraîche (store-bought or make your own!)
2oz black caviar
1/4 minced chives

Directions
Prepare one cup of the mix according to package directions.

Preheat your waffle iron, then spoon 1/4 amounts of the prepared batter around the base of the waffle maker, leaving about 3 inches between each scoop. Close and cook waffles according to machine directions.

Remove waffles from waffle maker and place on a cooling rack to keep them from steaming. Repeat with rest of batter. (Waffles can be prepared up to 5 hours in advance.)

To prepare appetizers: Top waffles with 1 teaspoon creme fraiche and 1/2 teaspoon of caviar. Sprinkle with chives. Serve immediately





Chocolate Coquito

Chocolate + coconut is basically my idea of perfection as far as sweets are concerned. So, understandably, this Chocolate Coquito recipe has swiftly become my new favorite.

Yup...chocolate coquito. 

I mentioned yesterday that I'd be sharing some flavor variations for coquito--the traditional Puerto Rican version of eggnog made with a mix of milks, coconut, and rum.

It's a sweet, rich, and boozy beverage typically served in Puerto Rican families during the Christmas season (which in Puerto Rico starts immediately after Thanksgiving and stretches all the way through to Dia de los Reyes (the Epiphany) on January 6.

They really know how to do Christmas right on the island...

While I will be spending the holidays here in New York, I always try to make sure to include a little bit of tropical flavor in my celebration.

My chocolate coquito recipe is similar to the original, but with the addition of a thin dark chocolate ganache made with coconut milk. The combination is incredible!

Creamy, thick, with the perfect balance of coconut and chocolate.

This is a strong beverage, best sipped in small quantities (similar to how you'd drink a dessert wine or sweet liqueur), so I like to serve it in small shot glasses along with a truffle or dark chocolate to enhance the chocolate flavor.


P. S. Want more Puerto Rican Christmas recipes? Check out my eCookbook: The Puerto Rican Christmas Table with 40+ recipes and full-color photos. Click here to learn more!


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Love Always Order Dessert?
Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Chocolate Coquito (Puerto Rican Chocolate-Flavored Coconut Eggnog)
Makes about 15 small servings

Ingredients
1 1/2 cups canned coconut milk (full-fat)
1 cup bittersweet chocolate chips (darker the better, so use the highest cocoa percentage you can find)
1 (14oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (such as Coco Lopez, Goya--the same sweet stuff you use for pina coladas!)
2 cups Puerto Rican rum (light is best for this recipe)
2 teaspoons vanilla extract
2 cinnamon sticks

Directions
Make the ganache: Combine coconut milk and chocolate chips in a small saucepan over low heat. Whisk continuously until melted and completely combined. Remove from heat and let cool on the counter to room temperature (consistency should be that of a thin sauce--if it hardens, which may happen in cold weather, warm it up just a bit while stirring to loosen it up).

Make the coquito: Combine ganache, condensed milk, and cream of coconut in a blender and process until smooth. Pour into a large pitcher or pot, and add the rum and vanilla, and whisk vigorously until evenly combined (it should look like thick chocolate milk). Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.

Serve straight in small cordial glasses or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!

This also makes a great gift!

Click here to try my Basic Coquito Recipe and my Coffee Coquito Recipe

Variations:

 ***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.

***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.



Coffee Coquito (Puerto Rican Coffee-Flavored Coconut Eggnog)

I first shared my recipe for Puerto Rican Coquito (aka our traditional coconut "eggnog") two years ago, and it's since become one of the most popular recipes on this blog. I love that because it's also probably one of the recipes that means the most to me since it's something that's been a part of my life for as long as I can remember.

If you haven't tried it yet, I definitely urge you to give it a shot--especially if you love coconut or rum (or both!).

It's rich and creamy, and absolutely perfect for the holidays.

But this year I'm sharing a couple fun coquito flavor variations that I recently started making!

Today we're starting off with my recipe for Coffee Coquito--it's every bit as delicious as the original, but with an irresistible coffee twist. If you're a fan of coffee-flavored treats (think coffee ice cream, milk shakes, or even a totally decadent Frapuccino)--then I think you'll love this.

This easy coffee coquito recipe starts off with the same ingredients as the regular coquito, but with the addition of a cup of strongly-brewed black coffee that's been chilled.

You can use regular coffee, or try a flavored variety (I think either coconut or vanilla coffee would be perfect in this!) and just brew it a little stronger than usual.

To make, simply blend all the ingredients together, and chill for a few hours. (Coquito is best when served very, very cold.)

I love this served in small mugs with a little sprinkle of cinnamon on top. It's the perfect festive treat for a Christmas breakfast or brunch, or a twist on the after-dinner coffee!(It also makes a great gift idea!)

Want to try other coquito flavors? Click here for my basic Puerto Rican Coquito Recipe and my Chocolate Coquito Recipe.

Enjoy and Merry Christmas!!

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Love Always Order Dessert?
Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

 
Coffee Coquito Recipe (Puerto Rican Coffee-Flavored Coconut Eggnog)
Makes about 15 small servings

Ingredients
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (such as Coco Lopez, Goya--the same sweet stuff you use for pina coladas!)
1 cup strongly-brewed black coffee, chilled (if you can get a coconut or vanilla flavored coffee--that would be even more delicious!)
2 cups Puerto Rican rum (light or dark)
2 teaspoons vanilla extract
1-2 tablespoons instant espresso powder (optional)
2 cinnamon sticks

Directions
Combine evaporated milk, condensed milk, and coconut cream in a blender and puree until smooth. Pour into a large pitcher or pot, and add the coffee, rum, and vanilla, and whisk well until evenly combined.
Want to make the coffee flavor even stronger? Add 1-2 tablespoons of instant espresso powder as this point, and whisk in. Skip it if you prefer a lighter flavor.
Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.

Serve straight in small glasses (you can garnish with a bit of cinnamon, if desired) or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!

This also makes a great gift!

Click here to try my Basic Coquito Recipe and my Chocolate Coquito Recipe

Variations:

 ***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.

***Can't drink or don't like rum? Substitute a flavored vodka (I suggest coconut or vanilla!)

***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

5 Cool Things to Do with Ice Pops

I'm not sure if you knew this, but ice pops? Totally not just a summer thing.

In fact, I actually think they're sort of a perfect winter treat. Think about it.

Chilly days usually mean hearty, heavy dishes. Stews. Roasts. Bowls of piping hot mac & cheese. Heavy, filling dishes that are perfect for the season, but which don't often leave a lot of room for a big dessert.

And yet...dessert is important. It's kind of my life philosophy...

Enter ice pops! Light, fresh, and not overwhelmingly sweet. The perfect way to brighten up a cozy winter meal.

Outshine (previously known as Edy's Fruit Bars) recently sent me a couple boxes of their new seasonal winter flavors to try.


I didn't even realize that they did this, but I'm kind of in love with the idea. Each season, Outshine puts out a couple limited-edition flavors inspired by the season.

For winter, it's all about the citrus with their gorgeous Blood Orange and Grapefruit Fruit Bars. Made with real fruit juice and no funky ingredients, they're totally a light dessert that I can get behind.

As delicious as they are on their own, I thought I'd play around and share a few ideas for how you can serve these ice pops to your friends or guests when entertaining this winter.


1. Dip it in Chocolate!
Chocolate and orange is one of my favorite flavor combinations, so as soon as I got these Blood Orange Outshine Fruit Bars, I knew I had to dip them.

To make, combine a cup of chocolate chips (dark, milk, white--choose your favorite!) with 1 rounded teaspoon of coconut oil and melt in the microwave, 30 seconds at a time, until smooth.

Dip the ice pop in the chocolate and place on a plate to set.

It'll harden in just a few seconds, creating a crackling chocolate shell (similar to "magic shell").

These can be prepared a few hours in advance, which is perfect for an easy (and unexpected!) holiday dessert.

2. Add a Little Sparkle
One of my favorite breakfast treats is a half grapefruit sprinkled with raw sugar. I love the way the tart fruit contrasts against the slightly caramel-like flavor of the crunchy sugar crystals.

I used Outshine's other seasonal winter ice pop, Grapefruit, to try to recreate a fun dessert version of this breakfast classic.

To make, I simply dipped the end of the grapefruit popsicle in water and then rolled it around in raw sugar. I popped them back in the freezer for a couple minutes to set, and the results were just like I remembered.

The perfect combination of fresh, tart, citrus fruit with just a hint of caramel. And so sparkly--I think this would be a fun one to serve on New Year's Eve or at a glitter-themed bridal shower.

3. Spice (and spike!) it Up
Margaritas might get all the attention, but my favorite Mexican cocktail is the Paloma (Spanish for "the dove.") It's a tequila-based cocktail made with grapefruit juice or soda, and served with a spicy and salty rim.

I used the Outshine Grapefruit Fruit Bars (which really do taste like fresh grapefruit!) to recreate a grown-up ice pop version of this cocktail.

To make, I dipped the tip of the ice pops in white tequila and then immediately rolled them around in a mix of ground cayenne and salt. (You can also dip in lime juice for a non-alcoholic version, if you prefer.)

If you're not a fan of spice, use chili powder mixed with salt, which adds smokiness without the heat. (Or make some of each!)

Keep these in the freezer until you're ready to serve.

(And this should go without saying, but just in case...these are for grown-ups only, OK?)

4. Add a Little Coconut & Cream
Do you know what's unexpectedly delicious? Fruit ice pops dipped in heavy cream.

I don't know how I discovered this, but I somehow realized that by dipping icy fruit pops into plain heavy cream, it would create an instant creamy shell around the outside.

It's a delicious foil to tart citrus flavors, and works especially well with these blood orange popsicles. I then like to take it even further by dipping it in ground coconut. (Yup!)

It's the most perfect tropical combination of flavors and will make you forget that it's cold and wintery out there.

To make, simply prepare a shallow dish with finely ground coconut (I used the unsweetened kind), and fill a glass with heavy cream.

Dip about two inches of the ice pop into the cream and shake off the excess, letting it set for a few seconds, before pressing it into the coconut.

Place on a wax-lined plate and freeze for 5 minutes, or until set.


5. Bring on the Bubbly!
I love a good champagne cocktail, and this is really as good (and easy!) as it gets.

Arrange ice pops in cocktail or wine glasses, and top off with your favorite champagne or sparkling wine.

I used a mix of the blood orange and grapefruit Outshine bars, since it created a nice mix of colors (and both work beautifully with the bubbly!).

The wine will dissolve the ice pop and you'll end up with a glass of the most delicious, chilly, sweet and tangy beverage ever! Seriously...you'll never want to waste your time with a mimosa again.



This post is sponsored by Outshine. Thank you for supporting great companies like Outshine. that make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and recipes are (of course!) my own.  

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  
 








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