Showing posts with label ice. Show all posts
Showing posts with label ice. Show all posts
Sunday, February 23, 2014
CHOCOLATE PECAN ICE CREAM CUPS
I tried this recipe for the first time, this week, and it has a LOT of potential. I think it will take another time (or two) to get the upper edge thick enough to hold its shape perfectly, but other than that, the chocolate cups are really delicious. You have to keep them in the freezer, but even frozen solid, they are the consistency of a GOOD fudge. They are super simple to make and fun to have on hand in the freezer.
2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake tins; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners. Freeze for at least 2 hours. Remove paper liners and fill with a scoop of your favorite ice cream. Makes about 18 cups.
NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.
NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.
NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesnt break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.
NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.
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2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake tins; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners. Freeze for at least 2 hours. Remove paper liners and fill with a scoop of your favorite ice cream. Makes about 18 cups.
NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.
NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.
NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesnt break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.
NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.
Wednesday, December 25, 2013
Mighty Pops Silicone Ice Pop Makers
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What is your favorite treat during summer? For me it’s always popsicle. I love the frozen fruity and candy flavor pops, so used to buy bags and bags of popsicle from supermarkets during summer.
But now a days I’m concerned about buying pops from supermarkets for my little one are they healthy? what about quality etc.
So here comes my savior and partner in making homemade ice pops it’s called "Mighty Pops" these are beautiful silicon ice pop makers which are BPA free and dish washer safe.
There are 6 big silicon ice pop makers in each box, you can make many varieties of homemade ice pops with juices, fruit purees, yogurt, soda, peanut butter, chocolates etc. There are also 3 great recipe ideas in each carton if you are running short of ideas.
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I tried their berry, banana and yogurt pops and it turned out great and it was as easy as piece of cake to make the ice pops with "Mighty pops" silicone molds.
Moreover you can send these homemade ice pops in the same attractive colorful molds for kids lunch box.
Want to try these...buy these Mighty pops silicone molds at Amazon.com
And like them at their Facebook, Twitter, Youtube to know more about this amazing product.
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