Okay, so I realized that while I was in London, I flippantly promised that I would make this amazing cocktail milkshake for you all and then I completely forgot about it. Whoops. Well now it’s summer and I think it’s the perfect thing to try on a lazy weekend afternoon. For those of you who have no idea what I’m blathering about, I studied abroad in Madrid for a semester (you can read about all my silly adventures here) and I spend one weekend in London where I did everything from spend some time with the security guards at a random train station (that’s got to be one of my best London stories) to wandering around the magical world of Harry Potter to dancing at Beyoncé’s Mrs. Carter Show at the O2 to volunteering at a soup kitchen and eating kangaroo burgers.
But you’re not here to listen to those stories. After the Beyoncé concert, I met up with my friends for a drink and had the most amazing milkshake ever! It was called the Irish Disco Biscuit and it was an oreo milkshake that was spiked with kahlua and creme de menthe. I still dream about it to this very day. So I decided to make it!
Unfortunately, I wasn’t able to find creme de menthe near the liquor stores around me, so instead I just used kahlua and godiva chocolate liquor. It was absolutely delicious and I’m dying to make it again. The alcohol makes the drink more grown up while the still indulging the child within ;)
Let’s get started!
-Vanilla ice cream (about 2 scoops per person)
-1/2 cup milk
-ice cubes (about 3 per person)
-1 shot kahlua
-1 shot godiva liquor
-oreo cookies (as many as your heart desires)
- Place all ingredients in a blender and blend until smooth.
That’s it :) One day, I’ll make the real Irish Disco Biscuit, but until then these are just as good. Oh and if you don’t like oreos or kahlua, feel free to try other milkshake combinations. I feel like a peach milkshake with some bourbon would be fantastic or maybe banana with rum? Let me know which ones you try!
Happy Saturday! Hugs and puppies!
I don’t know about you guys, but I always need a pick-me-up on mondays and what better way to face the week than with these easy fruit pies? All you need are two ingredients, fruit and puff pastry. Of course you can make your own puff pastry, but there’s nothing wrong with buy store bought. I mean let’s be honest, making puff pastry sounds super hard and I swear I won’t tell if you don’t. It can be our little secret ;) i’ve been dying to try these ever since I saw Ina Garten made them on one of her episodes that I saw way back when…or maybe it was the Pioneer Woman? Or maybe both? Anyway, they also appeared in my bon appetit magazine and they seemed super easy and with the summer heat, no one wants to slave away in the kitchen. So I thought they would be perfect for a quick dessert after a day at the office. I literally made these in 20 minutes and I think these would be great to make for parties. Or for dessert whenever you want, because it only requires two ingredients. I mean hey, as a foodie thats always looking for something to fix that rumbling in her tummy, there is no judgment here. We have a word that describes people like that in Japanese. 口が寂しい (kuchi ga samishii) it roughly translates into “a lonely mouth” and I suffer greatly from a lonely mouth. My mouth is always looking for a friend, but they always seem to go and hang out in my stomach, leaving my mouth behind.
Okay, enough rambling about the fact that I’m just hungry 24/7. Today, I used white nectarines (they’re Pat’s favorite) and sprinkled the edges with granulated sugar. After I pulled them out of the oven, I sifted some powdered sugar on top. These would probably be great topped with ice cream or homemade whipped cream. These are super customizable, you can make them any size you wish as well as use any fruit you like. I’d love to try them with raspberries or peaches, apricots or blackberries? Though it’s probably best to use stone fruit. Before I get lost in a vision of fruit tarts let’s get started shall we?
-fruit of choice (peaches, apricots, raspberries, blackberries, etc)
- Preheat the oven to 350 °F
- Cut puff pastry in square (about 4 inches by 6 inches for individual tarts)
- Prick the center of the square, leaving a border.
- Cover the pricked area with fruits (sliced or diced)
- Bake for 13 to 15 minutes or until the puff pastry is a golden brown.
- Shift some powdered sugar on top and garnish as you wish!
It’s probably the easiest dessert you will ever make and it will probably impress your friends! It’s definitely the perfect summer treat since stone fruit is in season and you don’t have to have your oven on too long. However if you don’t want to use an oven at all, you can always make an icebox cake! Now excuse me while I go make myself another tart….
Hugs and puppies!
I just spent the weekend at the Spoon University Brain Food Conference and met a lot of interesting people, speakers, bloggers, etc.
I really loved talking to Chris Stang from Infatuation, the creator of the hashtag #eeeeeats. He advised me that perhaps to keep my personal and my blog life separate, to get a separate instagram for my blog!
So I made a new instagram: @les_saveurs_de_mimi
Please check it out for some fun photos!
Hugs and puppies!
Today, I’m heading to a co-worker’s party and since her daughter loves cupcakes and caramel, I thought I’d make something that combines both. And let’s be honest, chocolate and caramel is one of the best combinations in my book because I am a chocoholic. They say the first step is acceptance right? I don’t think I can go one day without chocolate, so it makes sense that almost everything I make involves chocolate. Perhaps I should give up cooking on my blog and just make all things chocolate. Anyway, back to this cupcake: I found a recipe for 7 minute meringue for the frosting and chocolate cupcake from bon appetit and since their recipes have yet to fail me, I decided to give it a try! The caramel, I made a few days ago and fell in love it. I also made too much because I have yet to buy a smaller sauce pot. With just a large pot, I thought it would be a waste to make the small batch and quadrupled the recipe. Don’t worry, it’s really easy to double or halve or triple or etc. Not to mention, making caramel isn’t as hard as I thought it would be. You just have to keep an eye on it because once the sugar burns it’s no good. But caramel will be another post! The cupcakes were really good! Since I had reduced the sugar, they weren’t overly sweet and perfectly chocolate-y. I definitely think that adding melted chocolate into the batter along with cocoa powder is what really made it that way. The 7-minute meringue frosting tasted like marshmallows and it it all went so well! I really liked that the meringue held up in the NYC heat. I know it’s a little alarming because it’s raw egg whites, but since you cook them a little over a double-boiler I think it’s fine. Everyone loved them and I’m pretty sure that this frosting will be one of my go-to frosting recipes now that I’ve tried it and realized how surprisingly simple it is top make (although next time I will invest in a electric mixer). I made the frosting by hand this time and the 7-minute frosting took roughly 20 minutes by hand. So yes, definitely use a electric mixer of sorts. Enough chitchat, let’s get started!
-1 stick unsalted butter, softened
-1/4 cup sugar
-1 tsp vanilla extract
-5 ounces semisweet chocolate chips, melted and cooled
-1 cup AP flour
-3 tbsp cocoa powder (unsweetened)
-3/4 tsp baking powder
-1/8 tsp baking soda
-1/2 tsp salt
-1/2 cup milk (preferably whole milk)
-1 cup sugar
-1/3 cup water
-2 large egg whites
-1/4 tsp cream of tartar
-1 tsp vanilla extract
-1 pinch salt
- Preheat the oven to 350°F and line a standard 12-cup cupcake tin with paper liners.
- Melt the semisweet chocolate in a double boiler or in the microwave (30-45 second bursts, you don’t want it to burn!). Let the chocolate cool.
- Mix together the flour, cocoa powder, baking powder and baking soda and set aside.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla. Once the eggs and vanilla are well incorporated, add in the chocolate and mix to combine.
- Add in one third of the flour mixture and mix to incorporate. Add the half the milk and mix until combined. Keep adding the flour and milk until everything is incorporated.
- Fill the liners until they’re about two-thirds full and gently tap the pan to settle the batter.
- Bake for 20 minutes or until a toothpick inserted in the center of the cupcake comes out with a few crumbs attached. Let the cupcakes cool for 10 minutes in the pan and then remove and cool on a wire rack until completely cool.
- While the cupcakes cool, make the frosting by whisking the egg whites, water, cream of tartar, sugar and salt in a metal bowl. Set the bowl over saucepan of barely simmering water and whisk* until soft peaks form. Remove the bowl from the heat and continue to whisk until the frosting is cool to the touch and form stiff peaks. Beat the vanilla into the frosting**.
- Before piping on the frosting, hollow out the center of the cupcake (not all the way through, just about two-thirds of the way down) and fill with caramel. Pipe the frosting onto the tops of the cupcakes.
*Please use a electric hand mixer or a mixer if you have one. If you, like me, do not have one, now is the perfect time to invest in one. Or if you’re like me and decide you can hand whisk it, be prepared for a good whisking workout (and please don’t kill me afterwards) **You want to add the vanilla after the frosting has cooled since heat will alter the taste of the vanilla. And you’re done! Hugs and puppies! Mimi
I’m so sorry I haven’t been posting much! I’ve been pretty busy this past weekend, since my mom was in the city and I finally have a full-tim job as a paralegal!
I’m hoping to bake/make more yummy things this weekend, so stay tuned!!
Hugs and puppies!
Icebox cake. It’s a two-ingredient, no-fuss dessert. What makes it even better? There’s no need for an oven, so your already overheated kitchen won’t get any hotter. Now icebox cake shouldn’t be confused with ice cream cake. Icebox cake is literally cookies and whipped cream layered together and left to meld to create the perfect combination of cookies and cream. It’s ridiculously easy to personalize too. Whether you want flavored whipped cream or plain, store-bought wafer cookies or homemade ones, a big cake or little individual stacks, it’s all up to you! So this summer, cool off with some icebox cakes with all your friends! You’ll be glad you did!
In this version, I made green tea whipped cream and used these thin sesame cookies that a coworker brought in. Some similar ones are the Japanese Harvest cookies, which you can probably find in your nearest Japanese grocery store (like Mitsuwa). I also decided to make individual stacks instead of a entire cake, so I didn’t need as many wafer cookies.
-10-15 thin wafer cookies
-1 pint heavy cream
-3 tbsp matcha powder
- Prepare your wafer cookies, whether you’re making them from scratch or simply taking them out of the box.
- Add the matcha powder to the heavy cream.
- Whip your heavy cream with a electric mixer (or by hand) into soft peaks.
- On a thin wafer, drop a dollop of whipped cream and gently top with another cookie. Pressing down gently so the whipped cream spreads.
- Repeat dolloping cream and topping with another cookie until you have about 5 or 6 layers. Any taller and it might fall (though if you want to make a lo cake, then simply keep stacking until it nearly topples before placing the stack on it’s side and adding more cookies).
- Place in the freezer and allow to firm up, about 3 hours or overnight.
You can also use a 9 inch spring form pan to make a giant cake if you want. I made a chocolate mocha ice box cake, which you can check out here!
Hugs and puppies,
Happy 4th of July!
I hope that everyone’s having a good 4th of July so far! I decorated some cupcakes to celebrate! I know I made cookies earlier, but I thought this was also a fun way to show your patriotic side!
So let’s get started!
-12 cupcakes (I made a red velvet and yellow cupcake swirl)
Cream Cheese Frosting
-3/4 cup powdered sugar
-8 oz cream cheese
-1 tsp vanilla extract
-blue food coloring
-white sprinkles or nonpareils
- Bake your cupcakes and let them cool.
- While your cupcakes are cooling, make the cream cheese frosting by creaming together cold cream cheese with the powdered sugar and the vanilla.
- Take about 1/4 cup of the cream cheese frosting and mix it with a drop or two of blue food coloring.
- Cut your red vines so that they span the top of your cupcake (about 3 inches). If you want thicker stripes, simple cut the 3 inch pieces in half lengthwise. If you want thinner stripes (I thought they looked better), cut the 3 inch pieces into quarters (lengthwise).
- Frost the tops of the cupcakes with the white cream cheese frosting.
- Place two strips across the cupcake, one across the middle of the cupcake and one underneath it.
- Dollop a glob of blue frosting on the upper left half of the frosting. Cut a red vine piece in half and place it along side the blue frosting.
- Once you’ve frosted all the cupcakes, place them on a rimmed baking sheet and sprinkle the white nonpareils over the blue frosting.
And you’re done!
Everyone at the office liked these cupcakes and I had a lot of fun decorating them! I hope you get to try making these for your own family and friends today! If you’re having trouble, comment below and I’ll do my best to help you out :)
Hugs, puppies and fireworks!!