I know its popsicle madness here. I promise to ease up on these and get back to sugar and butter. But before I do, let’s share another ginger beer recipe.
As I mentioned before, I’m late to the ginger beer party and playing catch up, so here’s one for you that involves red velvet apricots.
Continue reading Cocktail Popsicles: Dark and Stormy Red Velvet Popsicles
Cocktail popsicles are easy to make. You see alot of them here on Bakers Royale, I sorta love them in all ways possible: conceiving the flavor combos, deciding what booze to use or what drink to mix and of course eating them. I even love shooting them, even if they become a melt-y mess like the picture you see—although, somehow that melting mess is one of my favorite shots.
I started this cocktail popsicle series last year and I brought it back this year since you guys seem to love them too. With that I get a lot questions asking what forms I use, where do I get them along with questions about a few other details. Continue reading How to make a cocktail popsicle
There was some dispute amongst me and my friends as to where these ooey gooey bars actually orginated, but wherever they did, Momofuku’s Milk Bar definitely mainstreamed it. So for all their popularity and for a person who adds 20 sugar packets to a Venti Starbucks, I have to admit when I first had these bars I found them way too sweet.
I know – contradiction, but lets not talk about my shifting logic. Lets talk about finding a balance that keeps the richness of the original recipe while toning down the sweetness of it. Continue reading Momofuku Ooey Gooey Butter Cake Bars with Blueberries
