The one with boozy popsicles

Last month I treated myself to popsicles molds and immediately put them to good use by making strawberry and greek yoghurt popsicles. In the comments Kerry from Love Those Hands at Home suggested to make boozy ones the next time. Sounded like a perfect plan to me! So here you have it, boozy popsicles, inspired by a cocktail I like: Amaretto sours.

What you'll need:

• half a lemon
• a big glass of cloudy applejuice
• a big tablespoon of honey
• a shotglass of Amaretto

Squeeze the juice from the lemon

 

In a bowl, mix together all of the ingredients and give a good stir

 Fill the molds, I had enough mixture for five popsicles

 Put the molds in the freezer, I let them freeze for 24 hours

Have you ever made boozy treats? Or do you have a favourite cocktail recipe that might be turned into popsicles? 

The one with all the Oreo's

What you´ll need:

• 250 grams of (frozen) blueberries, defrosted
• 3 tablespoons of water
• 1 tablespoon of cane sugar
• 14 cookies
• 2 extra cookies for serving
• 1 litre of vanilla icecream

What you'll need to do:

Take the icecream out of the freezer, and let it soften a bit. Crumble the Oreo's, transfer the icecream to a big bowl and add the crumbled cookies. Quickly stir them through the icecream using a fork. Transfer back to it's original packaging, and put it back in the freezer. It needs a couple of hours there.

Slowly heat the blueberries, together with three tablespoons of water and 1 tablespoon of canesugar in a small saucepan. It needs to slowly boil for a couple of minutes, until the sauce starts to thicken. You can make this in advance, or right before serving. I made this in advance, so I used the sauce cold. But I think it might taste as good (or maybe better) warm!

Crumble the two extra cookies. Serve in a bowl or glass, first add the icecream, after that the sauce and as a finishing touch some cookie crumbles.

Have you discovered any new recipes? Do you have a sweet tooth and do you like desserts as much as I do? If you're in need of more kitchen-inspiration, more recipes are over here. 

The one with the plum crumble

I love having my crumble and eating it, though I've never made one by myself before. People tell me how easy it is, and when ever the general consensus is that a dish is easy to make, my version will end up a terrible disaster. But, when craving a niece piece of crumble on a sunday afternoon and no one else around to make me some, I tried making one myself. It's based on a recipe by Nigella, but with walnuts instead of pecans and the addition of some spices. Also, Nigella first baked the plums a bit in the oven, before adding the topping. I skipped this part. I have to agree, a crumble is super easy to make, no disasters occurred (this time).

 
What you´ll need:

• 125 grams of (cold) butter
• 125 grams of cane sugar
• 125 grams of self-raising flower
• 50 grams of walnuts
• a pinch of salt
• cinnamon and cardamom, together half a teaspoon
• plums, 6 big ones, 8 smaller ones

What you'll need to do:
Preheat the oven at 200 ˚C. Wash, destone and cut the plums into chunky parts, and add them to a buttered tin.

Make the crumble topping by mixing the flower, sugar, butter, salt, cinnamon and cardemom with your hands, until you get a crumble-y mixture like in the picture.

Chop the walnuts and add this to the topping.

Add this to the plums and bake for 25 to 30 minutes, until the topping gets a golden colour. 

You can eat this crumble warm or cold, with or without a scoop of ice cream. If you don't want to make a whole crumble, you can also freeze the topping and use it when needed. Enjoy!

You can find more recipes over here

The one with the things I liked this week (part 9)

this dessert

receiving a big box of bags to get crafty

warming up after a walk

this house

on the streets of Nijmegen

The one with all the food

Last saturday was all about food: recipe-searching, food-shopping and cooking (and eating ofcourse). I was invited for diner with friends. My task was the main course. I decided to try out a new pasta dish with spinach pesto and shrimp. My friend made a semifreddo with pomegranate for dessert.

our starter, can't go wrong with cheese

ingredients waiting to be turned into pesto

this photo doesn't do the dish any justice. Luckily, it tasted better than it looked

Semifreddo with pomegranate

Done