cooking

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it’s poppin’ time

By |July 20th, 2015|cooking, Uncategorized|

Popsicle time that is! One of the great things about getting married (aside from the whole gaining a life partner thing) is that you get all sorts of fun wedding gifts. I used a Williams- Sonoma gift card to pick up a popsicle mold and also a nifty Hario cold brew maker. < I later found the same cold brewer for less on Amazon here >.  Put the two together and you get these delish and easy to make coffee pops.

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The key for these (and any other coffee popsicle) is that you need to start with a cold brew, you can’t just freeze a pot of coffee. Once coffee gets hot is releases acidic flavors that make the pops taste not so tasty. If you don’t want to spend the $30 or so for a cold brewer, here is a great how-to on making your own cold brew with just a jar and a strainer.

So start with a cold brew! Next chose your flavors. I used almond milk and some sugar free vanilla syrup. You can sub out for regular milk and any flavor syrup you desire, or just stick with a classic coffee taste.

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Here is the mix I used, but once again it’s all about taste preference so experiment with some different strengths to find what you like best.

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3 cups cold brew coffee

2 cups almond milk

8 tsps Sugar Free Vanilla Syrup

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Then it’s time to pour and freeze your pops. Have extra? Drink it, of course.  I recommend using whiskey ice cubes to prevent diluting your coffee- or just drink it quickly.
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When the pops are finally ready (about 4 hours which feels like forever), add a little flare by sprinkling salt, sugar or something fun on the tip of your pop. I used Jacobsen vanilla bean salt for a little flavor kick.

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Hooray for summer and popsicles! Do you have any fave popsicle recipes?

love and candy,

lindsay

Pickling for (real) beginners

By |August 26th, 2013|52 Projects, cooking, DIY, How To|

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I love pickles and have been planning on trying to make my own for some time now. I bought some pickling tools, mason jars, and even a book on pickling. After way too much research ( I blame graduate school) I started feeling less inspired and more overwhelmed. There were so many techniques and recipes- it was just too much. So I took a deep breath and decided to just go for it. Instead of choosing from one of the 5.2 million pickling season recipes, I picked up pre mixed pickling spices from Sprouts. For some reason this made the whole thing less stressful! I also couldn’t decide between using regular white vinegar brine or apple cider brine, so I tried both!

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It was super easy, and a lot of fun to try out. If you want to give it a whirl. It’s super easy- I promise!

Ingredients:

1. 8 Persian Cucumbers: quartered

2. 2 Tablespoons of pickling spices

3. Brine: 1 cup of water and one cup of vinegar (white or cider)

4. 3 Tablespoons salt

 Directions:

1. Put pickling spice in mason jars, and pack in cucumber quarters. Make sure there is half an inch of room between top of cucumbers and lid.

2. Prep the brine: put vinegar, salt and water in a pan and bring to a boil.

3. Pour brine into mason jars until they cover the cucumbers. Seal immediately

4. Let the jars cool to room temperature, label and put in the fridge for at least 48 hours.

ENJOY! These pickles will keep for about 4 weeks.

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love and candy,

lindsay

 

Balsamic Brussels Sprouts

By |August 15th, 2013|cooking|

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I’m no Julia Childs but I can make a mean brussels sprout. As of today that is. I figure if you can make brussels sprouts taste good you can do anything, right?  I had played around before with some fun recipes and was satisfied, but today I finally feel like I found the recipe. So here it is- balsamic sprouts that are both delightful AND easy to prep. What more can you ask for? And yes, that is a rhetorical question.

love and sprouts,

lindsay