~ Marla Meridith
Looking for a new popsicle recipes? At your next party wow your guests with these delicious Baileys Poptails! Simple to prepare and very memorable. If you love Baileys Irish Cream then these pops are for you.
1/2 cup heavy cream
1 1/2 cups 2% milk
3 tablespoons instant coffee
2 tablespoons whole cane sugar
1/2 teaspoon pure vanilla extract
pinch of sea salt
2 ounces Baileys Irish Cream
Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool. Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick. Freeze overnight.
~ Marla Meridith
Sometimes you need a cookie..or two…or three! These Espresso Chocolate Chip Cookies will put a little pep in your step and a smile on your face.
makes 24 4
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tbsp instant espresso
1 tbsp pure vanilla extract
1 egg plus 1 egg yolk
2 cups (1 bag) semisweet or dark chocolate chips
Pre heat the oven to 325 degrees Fahrenheit with the racks in the middle. Prepare two baking sheets with cooking spray or line with parchment paper.
In a bowl, whisk together the flours, baking soda, salt and cinnamon.
In the bowl of a stand mixer, beat the butter with the sugars and espresso with the paddle attachment on medium speed until well combined ~ about 2 minutes. Add the vanilla and egg & egg yolk. Beat on medium speed until creamy, about 3 minutes.
Reduce the mixer speed to low and beat until everything just comes together. Turn off the mixer and fold in the chocolate chips with a spatula.
Place even amounts of cookie dough on the baking sheets, you can make smaller or larger cookies. For my 4 inch cookies I used about 2 tablespoons of batter.
Bake for 10-12 minutes for smaller cookies and about 15 minutes for larger ones. The edges should be slightly golden brown when done.
Remove from the oven, let cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.