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posts tagged ‘bon appétit’

Savor Summer with Apricot Rice Pudding Pops

Saturday, June 14, 2014 at 05:06 PM - Posted by Megan - (0) comments

Who doesn’t love a good popsicle? Summer’s ultimate frozen treat that’s fun to eat, easy to make, and reminds us of scorching hot days when we were young—probably with the melting sugary pops running down our faces. Happy as can be.

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For a grown up twist on everyone’s favorite childhood chiller, try these creamy Apricot Rice Pudding Pops. And find more mouthwatering recipes for ice pops, paletas, and popsicles in boozy, bold, and fresh fruit flavors at BonAppetit.com.
Apricot Rice Pudding Pops
Recipe adapted from Bon Appétit

  • 1 cup whole milk
  • 3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • 1 lemongrass stalk, tough outer layer removed, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 1/8 teaspoon nutmeg
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons short-grain rice (such as arborio)
  • 1/4 cup quartered pieces of dried apricots
  • 1/4 cup sugar
  • Combine milk, coconut milk, cream, lemongrass, ginger, nutmeg and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes. Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.

    Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.

    Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen. Image courtesy of Bon Appétit.

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    White Chocolate Macadamia Cranberry Cookies

    Thursday, November 11, 2010 at 08:11 PM - Posted by Megan - (2) comments

    With the chilly winter months ahead, there’s nothing like a little cookie comfort to keep you warm and cozy. Bursting with chunks of smooth white chocolate, macadamia nuts and cranberries, these hearty shortbread cookies have a perfectly balanced, palate-pleasing taste and texture combo—salty, sweet, crunchy, chewy. These babies are just begging to be dunked into a tall glass of cold milk and devoured.

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    Chunky White Chocolate, Macadamia Nut & Cranberry Cookie Recipe (makes 36 large or 72 small cookies) Recipe adapted from Bon Appétit

  • 2 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 3 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 cups dried cranberries (about 6 ounces)
  • 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
  • 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
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