It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.
Here’s the recipe from Finecooking.com:+ 1/2 cup granulated sugar + 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped + 2 Tbs. Dutch-processed cocoa powder + 1/8 tsp. table salt + 2 Tbs. good-quality bourbon
Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.
Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.

It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.

Here’s the recipe from Finecooking.com:
+ 1/2 cup granulated sugar 
+ 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped 
+ 2 Tbs. Dutch-processed cocoa powder 
+ 1/8 tsp. table salt 
+ 2 Tbs. good-quality bourbon

Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.

Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.


PHOTO
Jun 11
8:28 pm
7 notes
A gorgeous Champagne Truffle from Three Sisters Winery

A gorgeous Champagne Truffle from Three Sisters Winery


PHOTO
Mar 5
8:02 am
3 notes
Me and some friends tried out The Chocolate Bar in Decatur, GA on Saturday. The concept is, you guessed it, chocolate desserts and dessert martini’s and cocktails. Shown here is their signature martini, The Chocolate Bar, with vodka, bailey’s irish cream, and 75% tanzanian couverture (hard chocolate coating the base). It was a perfectly made creamy concoction with delicious glassy ice shards floating on the top. Curious, I tasted the other drinks at the table, and they all tasted fairly similar. There’s no adventurous flavors or real risks taken here, but it will indeed satisfy your sweet tooth.We also sampled an assortment of their truffles and an ancho chili chocolate cupcake. Overall, I have to say, I enjoyed their non-chocolate offerings so much more. The curry popcorn was light with just the right amount of flavor, and their ginger lemon martini rocked my socks off. Next time I’m going to try their chocolate wings!
Photo credit: Lush Lady

Me and some friends tried out The Chocolate Bar in Decatur, GA on Saturday. The concept is, you guessed it, chocolate desserts and dessert martini’s and cocktails. Shown here is their signature martini, The Chocolate Bar, with vodka, bailey’s irish cream, and 75% tanzanian couverture (hard chocolate coating the base). It was a perfectly made creamy concoction with delicious glassy ice shards floating on the top. Curious, I tasted the other drinks at the table, and they all tasted fairly similar. There’s no adventurous flavors or real risks taken here, but it will indeed satisfy your sweet tooth.

We also sampled an assortment of their truffles and an ancho chili chocolate cupcake. Overall, I have to say, I enjoyed their non-chocolate offerings so much more. The curry popcorn was light with just the right amount of flavor, and their ginger lemon martini rocked my socks off. Next time I’m going to try their chocolate wings!

Photo credit: Lush Lady


PHOTO
Jan 16
10:00 am
44 notes
Dark chocolate lovers, meet your beer - Brooklyn Brewery’s Black Chocolate Stout. 
Photo credit: Lush Husband

Dark chocolate lovers, meet your beer - Brooklyn Brewery’s Black Chocolate Stout

Photo credit: Lush Husband


PHOTO
Nov 2
9:00 am
10 notes
Yes, this tasted like chocolate. It also tasted like heaven.
Photo credit: Lush Lady

Yes, this tasted like chocolate. It also tasted like heaven.

Photo credit: Lush Lady


PHOTO
Oct 15
9:00 am
200 notes
Double chocolate vodka is double delicious! This stuff is seriously sweet, but not quite sweet enough to drink straight or on the rocks. Drink this with an equal part milk for a chocolatey treat, or with coffee for a buzz. If milk isn’t your thing I hear it’s great with cherry coke. 
Photo credit: Lush Lady

Double chocolate vodka is double delicious! This stuff is seriously sweet, but not quite sweet enough to drink straight or on the rocks. Drink this with an equal part milk for a chocolatey treat, or with coffee for a buzz. If milk isn’t your thing I hear it’s great with cherry coke. 

Photo credit: Lush Lady


PHOTO
Jun 11
3:58 pm
8 notes
Drinking Brooklyn Summer Ale on our last night in Queens. The Milanos make it a meal.
Photo credit: Lush Lady

Drinking Brooklyn Summer Ale on our last night in Queens. The Milanos make it a meal.

Photo credit: Lush Lady


PHOTO
Apr 29
7:30 pm
4 notes
Balls of booze! Happy early Valentine’s Day.
These Kentucky Bourbon Balls are bake free. I followed this recipe to the t. A couple tips: After creating the balls, instead of letting these sit in the fridge overnight, freeze them for an hour with a decorative toothpick then dip in chocolate. It makes the dipping much easier. I also added some vegetable oil to the chocolate for shine and an easier dip. Thanks for the bird toppers, mom!
Photo credit: Lush Lady

Balls of booze! Happy early Valentine’s Day.

These Kentucky Bourbon Balls are bake free. I followed this recipe to the t. A couple tips: After creating the balls, instead of letting these sit in the fridge overnight, freeze them for an hour with a decorative toothpick then dip in chocolate. It makes the dipping much easier. I also added some vegetable oil to the chocolate for shine and an easier dip. Thanks for the bird toppers, mom!

Photo credit: Lush Lady


PHOTO
Feb 12
5:55 pm
1 note