Deep fried tequila cakes?? This sounds like trouble!
These little prosecco pops pack a punch! (I love alliteration…nerdy?) Anyway, I had planned on making these French 75 champagne popsicles which looked so yummy, but as I started into the recipe I realized it called for either gin or cognac and I’m not particularly a fan of either. So I did a little booze substitution with what I had on hand at the cottage and then added some OJ for colour.
My tip on this recipe is if you can remember to do it (or set a timer even?) stir the popsicles about 1-2hrs into freezing. When I made them all the dense Brandy sank to the tip of the popsicle and they were quite potent on the first taste.
If we get another blast of warm weather for labour day weekend I’m hoping to make some mimosa popsicles YUM!
- 1 1/2 cups Prosecco
- 2 oz. Brandy
- 2 oz. simple syrup
- 2 oz. lime juice
- orange juice
I found it best to add all the ingredients one by one into a measuring cup; easy to measure and easy to pour into the popsicle mold (and less dishes!)
- Using a 2 cup measuring cup add Prosecco, Brandy, simple syrup and lime juice.
- Top with orange juice to the 2 cup mark and gently stir.
- Pour mixture just slight over 3/4 full into each popsicle mold (leaving room for expansion during freezing) and insert popsicle sticks.
- If you can remember to do it, about 1-2 hours into the freezing process give each of the popsicles a little stir using either your popsicle sticks if they are long enough, or a stir stick. This just helps the alcohol from settling to the bottom
- Freeze time will depend on the size of your popsicle, but count on at least 4 hours.
- Remove from molds and enjoy!
I can’t resist a good appetizer! So I’m thinking about adding the occasional “Foodie Friday” post on here, cause you can’t go wrong with drinks AND snacks right?
Bacon, cream cheese AND jalapeños? Does it get any better? My only tip on this recipe is don’t skimp on the cream cheese because I found a lot of it absorbed into the pastry and mine ended up a little dry the first time.
bacon, jalapeño & cream cheese pinwheels
- 1 can of Pillsbury Dough Sheet (or crescent rolls if you can’t find it)
- 1/2 cup shredded cheddar cheese
- 1-2 tbsp. diced jalapenos (to taste)
- 6 slices crisp bacon, diced or crumbled
- 6 oz cream cheese, room temperature
- Preheat oven to 350 degrees.
- Mix cream cheese, bacon and jalapenos together in a small bowl and set aside.
- Roll out crescent roll dough and spread cream cheese mixture evenly over the dough.
- Roll dough lengthwise and cut into 3/4″ slices and place 2″ apart on a foil lined cookie sheet. Top with shredded cheddar.
- Bake for 9-11 minutes, or until dough begins to brown.
- Allow to cool slightly and serve.
This was a treat I made last summer at the cottage. Everyone munched on this throughout the week, put it in drinks, and at the end of the week we tossed what was left in the blender with some more rum…yum!