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Magnificent Mary Pop Recipe

Magnificent Mary Pop Recipe


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4

1 rating

January 7, 2014

By

Jess Novak

Mary Poppins and her creator, P.L. Maybe they’ll do better at the Oscars?

1

Servings

100

Calories Per Serving

Related Recipes

Ingredients

  • 2 Ounces peach purée
  • 3 Ounces Skinnygirl Prosecco

Directions

Pour the peach purée into the bottom of a champagne flute, and then gently pour in the prosecco. Lightly stir ingredients. Enjoy!

Nutritional Facts

Servings1

Calories Per Serving100

Sugar8gN/A

Protein0.2g0.4%

Carbs10g3%

Vitamin A7µg1%

Vitamin C3mg5%

Vitamin E0.2mg0.8%

Vitamin K0.9µg1.1%

Calcium10mg1%

Fiber0.3g1.4%

Folate (food)1µgN/A

Folate equivalent (total)1µgN/A

Iron0.3mg1.9%

Magnesium11mg3%

Niacin (B3)0.3mg1.3%

Phosphorus19mg3%

Potassium83mg2%

Sodium8mgN/A

Zinc0.1mg1%

Have a question about the nutrition data? Let us know.

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Recipe Bloody Mary Ice Pops

  • Calories: 20
  • Protein: 1 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
    • Natural Sugar:
    • Added Sugar:

    In the mood for a boozy brunch? Bloody Marys are one of my favorite sips. However, with all of the fancy garnishes, each glass can pack more than 130 calories. I reinvented this classic and created Bloody Mary Ice Pops —better known as “p optails ” in my house . Clocking in with only 20 calories per pop, these spicy, savory treats even have edible celery popsicle sticks!

    • 2¼ cups tomato juice
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon bottled horseradish
    • 3 or 4 drops Worcestershire sauce
    • Pinch of salt and pepper
    • 1/3 cup vodka
    • 8 thick, long celery stalks, cut to length of ice molds

    Blend all ingredients with ½ teaspoon each of salt and pepper until smooth, straight through a fine-mesh sieve into a large measuring cup.


    How To Make Cake Pops ….EASILY.

    I thought I HATED cake pops. I made them for a baby shower a few years ago and they were a pain in the butt cheeks with all that freezing and refreezing, dipping, twirling, decorating, and oh that texture!! Ewww!!

    It was soggy, grainy, and tasted like someone had chewed it up already. My hubby sat quietly, ate the whole thing and calmly said: “you don’t have to make these again please”.

    I seriously did not see what all the cake pop hype was about, but I kept getting requests to “PLEASE DO A CAKE POP TUTORIAL!”. I can’t let my babies (you) down so I got back in the kitchen to figure these things out. Something had to give!

    I discovered that I LOVED cake pops. Here’s what I learned:

    1. Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist. Too much frosting and it’s ruined in my opinion, not unless you add more cake.
    2. Use Your Hands To Mix: It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.
    3. Mini Ice Cream/Cookie Scoop Works Great: Use a mini ice cream scoop to scoop out the “dough” so that you will have equal portions.
    4. No Need To Keep Refreezing- I only placed these in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
    5. Use A Deep, Narrow Cup For Dipping: The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.
    6. Box Cake Is Just Fine– If you’re not against the ingredients, make it easy for yourself and just purchase a box cake and make some homemade frosting. No one will know.
    7. Use A Styrofoam Holder- A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.

    These cake pops are what I consider cake pop perfection. They are the best cake pops I’ve ever had. No need to keep refreezing and double dipping! The texture is fluffy AND moist and it was nowhere near as messy and time consuming as my first attempt at making cake pops.

    Such a cute little homemade gift don’t ya think?

    Now if you’re looking for a tutorial on how to decorate cake pops…ugh, I’m not the girl for the job!! Sprinkles is as good as it gets over here : )

    Even without fancy decoration, these cake pops can still make a pretty cute, cheap and festive gift idea! Let your imagination run wild!

    CAKE POP FAQS

    Can I make these the day before? You sure can! But I’d use candy melts instead of chocolate. That way you can store them on the counter and not have to worry about the chocolate melting and smearing on the bag. Plus candy melts come in so many fun colors!

    HELPFUL CAKE POP MAKING SUPPLIES

    &ampampampampampampampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampampampampampampampgt&ampampampampampampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampampampampampampgt&ampampampampampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampampampampampgt &ampampampampampampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampampampampampampgt&ampampampampampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampampampampampgt &ampampampampampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampampampampampgt&ampampampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampampampgt&ampampampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampampampgt&ampampampampampampampampampampampampampampampltbr /&ampampampampampampampampampampampampampampampgt

    Give these cake pops a try and let me know what ya think! I can’t wait to make these again!


    How to make popcorn chicken

    5. Heat oil on a medium flame. Check if the oil is hot by gently dropping a bread crumb. It has to rise without browning quickly.

    6. Gently slide the chicken pieces one by one. Do not disturb or stir for a minute as the crumbs may mess up the oil. Keep stirring while frying for even browning. Fry in batches till you finish. Drain them on a kitchen tissue.

    Popcorn chicken is ready
    Serve hot with your favorite ketchup or sauce. You can also sprinkle your favorite seasoning on top.


    Fudgesicle Recipe

    This recipe is my take on the classic fudge pop! But I’ve stripped the ingredient list down to include just 4 basic products:

    So simple, right? For the Greek yogurt, I do recommend using full-fat, but reduced fat and fat-free Greek yogurt may be used if you don’t mind a slightly less creamy pop.

    For the milk anything from cow’s milk to your favorite non-dairy milk beverage will work. I love (LOVE LOVE LOVE) using chocolate almond milk in this recipe, and if you don’t have a nut allergy, highly recommend you give it a try! My second favorite milk option is using whole cow’s milk, which gives these pops an extremely creamy texture.

    For the chocolate I recommend using your favorite brand of semi-sweet chocolate chips. The chocolate flavor really shines through in these pops, so using good chocolate – or at least a chocolate you know you enjoy – is a must. I always use Ghirardelli Brand Semi-Sweet Chocolate Chips in these pops, which are easily found in most grocery stores and online.

    For this recipe you’ll also need a popsicle mold and popsicle sticks.

    Need help picking out a winner popsicle mold? No problem >>> I’ve included a link to the popsicle mold I own and love at the end of this post. ♡♡♡

    Making this recipe is also seriously simple! You’ll melt your chocolate in a small saucepan over medium-low heat, stir in your milk and bring to the gentlest simmer, then remove the mixture from heat and cool for a few minutes. Once cooled, stir in your Greek yogurt and vanilla, run this mixture through a sieve, and pour it into your Popsicle molds. This takes like 8 minutes total!

    Pro Popsicle Making Tip: Freeze your pops for about 1 hour before inserting the Popsicle sticks. Semi-freezing the fudge pops first helps ensure you won’t push the stick in too deep.

    Freeze these babies for a few hours before digging in! If you’re new to Popsicle making, this is a wonderful recipe to start with. The ingredient list is short, the method is easy, and the results are magnificent. You got this!

    Here’s the link to the Popsicle tray that I used for this recipe and love dearly!


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    Where’s the full recipe - why can I only see the ingredients?

    At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

    We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

    If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


    Notes about this recipe

    + View Larger

    Member Rating

    Categories

    Where’s the full recipe - why can I only see the ingredients?

    At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

    We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

    If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


    Depending on the ingredients, at least 4 to 6 hours is needed to turn the parts from liquid to solid. Overnight freezing is the safest bet, and something to look forward to the next day!

    • Peach Strawberry Yogurt Popsicles
    • Minty Watermelon Popsicles
    • Blackberry Lemon Popsicles
    • Orange Mango Coconut Popsicles

    Each popsicle hs a distinct flavor and texture. In fact, James told me “mommy these are yummy! I love popsicles.” That’s a Mom win! I love that I can make something my family can enjoy that is healthy, and they wouldn’t even know it. My son enjoys making new flavors with me, so it’s a great way to bond together and teach kids about eating more fruit each day.

    With a little bit of creativity, you can take wholesome fruit, juice, yogurt, and milk and turn them into delicious homemade frozen popsicles. Since my popsicle mold has ten spots, I like to add different flavor combinations by adjusting the recipe size, so we have variety whenever cravings hit.

    We’ve come a long way from Otter Pops, and I always feel good about offering one of these healthy popsicles to my family. To prevent the inevitable melted popsicle drip from making a total mess, I cut a small slit in the bottom of a cupcake liner and placed the popsicle stick through the bottom to catch the juice. It’s saved us a few times from some unwanted messes!

    More popsicle recipes


    Classic Michelada

    The michelada just might be my all-time favorite low-alcohol sipper, thanks to its savory nature. While restaurants and bars serve gussied-up versions of this classic Mexican libation, the bare-bones basics call for a Mexican beer, tomato juice, spices (ideally the blend Tajín Clásico, which is a combo of salt, chiles, and lime), and a choice of sauces, like Worcestershire, soy, or even teriyaki—sometimes mixed together, other times added separately, depending on who is building the drink. It ends up tasting sort of like a bloody Mary, but with a more mellow beer base instead of a vodka spike. Personally, I like extra spice and acid in mine (bring on the fresh lime juice!), and a pinch of salt mixed into the cocktail serves to accentuate its flavors for an extra-bright-tasting drink.

    As is the case with most any recipe, the following is really a set of guidelines—if you like more or less spice, and more or less acid, feel free to adjust the measurements to suit your palate.


    Can Sticky Buns be frozen?

    I’m gonna say that you technically could freeze the sticky buns after they’ve already risen… and then just seal them well with plastic wrap and foil. Then you’d have to let them come to room temperature again before baking. But there isn’t any real reason to freeze them, and it’s just going to take a lot of extra effort to do so.

    This recipe is extremely easy, so just make them the night before and bake them in the morning. I recommend you avoid the freezer!