Sophisticated S’mores (revisited)

Revisiting an old recipe and adding a few new twists because the Oscars are airing on Sunday and they’ve got me feeling inspired. Today’s sweet indulgence, would be perfect for your sunday viewing party. A decadent pairing of gooey marshmallows, homemade graham crackers, and dark chocolate that together create an uber delish s’more that’s richness will capture the elegance of the Academy Awards. But of course it doesn’t end there. This time around I’ve spiked the marshmallows with my favorite elderflower liqueur that just happens to be “gold” in color, like the iconic award itself. And since I’m certain we’ll be seeing plenty tuxedos on the red carpet tomorrow evening, a dark chocolate bow for a touch of whimsy and an oscar worthy finishing touch. If ever there were an award show for desserts, these elevated s’mores would certainly be nominated.


Sophisticated S’Mores (revisited) DF

The St. Germaine elderflower liqueur adds subtle floral notes to the marshmallow and pairs deliciously against the intense flavor of the dark chocolate and the bite of the graham cracker cookies. An unexpected yet harmonious balance of sweet and chic, that’s also dairy free.

St. Germaine Spiked Marshmallows



1/2 cup water

1/4 cup St. Germaine Liqueur

3 (.25 ounce) packages unflavored gelatin

2/3 cups light corn syrup

1 3/4 cups white sugar

1 tablespoon lemon juice

1/4 cup cornstarch

1/4 cup powdered sugar


Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.

Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.

While gelatin is soaking add 1/4 St. Germaine, corn syrup and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute.

Pour hot sugar mixture into gelatin and beat on high, using a whisk attachment. Beat for 12 minutes until mix is fluffy and forms stiff peaks. Add in lemon juice and mix until just combined.

Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.

Allow to rest for 4 hours, or overnight.

Mix together cornstarch and powdered sugar in a dish. Using greased scissors, or a knife, cut the marshmallows, dredging lightly in the cornstarch mixture and they’re ready to enjoy.

Store in airtight container.

Homemade Vegan Graham Crackers


1 1/2 cups all-purpose flour

1 cup graham flour

1/2 teaspoon salt

1 teaspoon baking powder

1 cup Earth Balance coconut spread at room temperature (or 2 sticks of butter for non vegan)

3/4 cups light brown sugar

1/4 cup almond milk

parchment paper


Add first 5 ingredients into a bowl, mix together and set aside.

Combine coconut spread, brown and brown sugar in the bowl of a stand mixer and mix on medium speed for a few minutes until fluffy.

Reduce speed to low and add dry ingredients. Mix until combined.

Once combined, slowly pour in almond milk and mix until fully incorporated.

The place dough between two sheets of parchment paper and roll to 1/8″ thick.

Move rolled dough to refrigerator to chill for 10 minutes.

Preheat oven to 350.

Line a baking sheet with parchment paper.

Remove dough from fridge and cut into shapes using a cutter of your choice.

Bake for 10 minutes until the edges are golden brown.

Dark Chocolate Bows



1 bar of dairy free dark chocolate (I find mine at Trader Joes)

Silicone Bow mold (I used wilton)

ziplock bag.


Heat chocolate at 30 second intervals in the microwave until completely melted.

Pipe melted chocolate into the molds and lightly tap on a solid surface to evenly distribute.

Place in fridge to chill for at least 1 hour.

Once chocolate bows have completely chilled, remove from molds and begin assembling your S’mores. You will need 2 graham crackers, 1 marshmallow and 1 chocolate bow for each sweet sandwich.



Repeat these steps and they’re ready to enjoy!



I’m planning to have a few of these tomorrow as I watch the red carpet event. Can’t wait to see all the looks! What are you most looking forward to?

Thanks for reading! Enjoy the rest of your weekend.


This specific recipe for Sophisticated S’mores (revisited) was seen first on Posh Little Designs. All Rights Reserved. 2011-2015.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2015.


Friday Delights

Yesterday my hubby surprised me with a box of French macarons and my Friday was instantly made!

Of course it would be even better if I was eating some authentic ones from Ladurée, but until I can make it to New York or Paris, the freezer section of Costco will have to suffice!

Ah…I still can’t believe there’s not one bakery in my hometown that makes macarons from scratch, but the Cocola brand from Costco was pretty decent. I tried the rose flavor yesterday and look forward to tasting the others soon! I do prefer the jam filled cookies since I avoid dairy for the most part, but how does the saying go? Everything in moderation right?!

Before I sampled one yesterday I snapped a photo for Instagram. I paired the sweet cookies with fresh hydrangea left over from my daughter’s party last Saturday! More on that soon!


I have learned to keep a stash of macarons on hand in the freezer when I need a pick me up, or have company coming by. They keep so well and are an anytime fix and an easy dessert option for entertaining. I prefer mine with a mug of hot tea in the morning hours, or a brut (less sweet) sparkling wine after dinner.

You can find me on instagram @poshlittledesigns. Lets be friends!

Thanks for reading! Wishing you all a weekend just as sweet!


Green Tea Froyo (V)

Frozen yogurt has always been a favorite treat of mine. As a child, I recall frequenting TCBY with my dad and each time we went, like him I would always choose the white chocolate macadamia nut, in a cup with a few candy toppings. Fast forward several years and my love for froyo certainly still exists, but since I now limit my dairy intake, I no longer get to enjoy this delightful treat that brings back such wonderful memories for me. I’m now that girl who goes to the froyo place in search of sorbet and most times I come up empty, but when I do, it’s nice to know that I can recreate a little childhood nostalgia right in my own kitchen. Free of dairy, with no ice cream machine necessary and some added nutrients and antioxidants. Definitely not in the soft serve format and presented at TCBY, but a sufficient way for me to get my froyo fix nonetheless!

Vegan Green Tea Froyo | Posh Little Designs

As you all know, we’ve got St. Patrick’s Day coming up soon, so in honor of the holiday and all things green, I’m serving up this froyo infused with green tea, using a vegan coconut milk yogurt and shapely shamrock molds for a festive twist. Did I mention I don’t really care what the weather is doing outside?! This anytime treat is the perfect pick me up any time of the day and the individual molds also make them a fun party delight for your St. Patty’s Day celebration!

Green Tea Froyo (V)

The coconut milk yogurt has a natural tang and sweetness that is delightful when infused with the green tea. No additional sugars necessary, vegan and dairy free.

Vegan Green Tea Froyo | Posh Little Designs


2 10  oz containers plain coconut milk yogurt (I use trader joes brand)

1/2 cup coconut milk (for teabag use only)

Cheesecloth for removing all excess liquid from yogurt

3 bags of your favorite green tea or green tea powder (3 teaspoons of powder or more for desired flavor)

a few fresh spinach leaves for color and added boost (if not using green tea powder)

shamrock molds

magic bullet

Vegan Green Tea Froyo | Posh Little Designs


Wrap cheesecloth around a deep bowl and pour coconut milk yogurt over the top to remove excess liquid. This will make the yogurt freeze at a better consistency.  Allow liquid to drain out of the yogurt over a 2 hour period.

Once the yogurt is done draining, place separated yogurt into a dish.

If using green tea bags, heat the coconut milk to desired temperature. Add all 3 tea bags and soak. Remove the hot teabags from the coconut milk and wring them out into the strained yogurt, to infuse the flavors of the green tea.

If you’re using the green tea powder, you can simply add it to the yogurt and skip the step above.

Place the ingredients into a magic bullet and blend away.

I discovered that with the tea bags, the green color really doesn’t come through as much as I would like, so if you’re making these for a St. Patrick’s themed celebration and are missing the soft green, toss a few spinach leaves into the blender with the yogurt infusion for an extra splash of color. You’ll never even taste the spinach and you’ll get an added nutrient boost by adding in the leaves.

Place yogurt and green tea blend into the shamrock molds and freeze for about an hour maybe a little more or less. If you wait too long, the froyo will harden completely and then take quite a while to soften. Place excess in a separate container and also freeze.

Once the froyo has reached the desired consistency, it’s ready to enjoy! Simply scoop into cute little dishes, and top with one of the froyo shamrocks for a decorative finish. Serve immediately.

Vegan Green Tea Froyo | Posh Little Designs

If you don’t have any issues with dairy, you can always try this technique with regular yogurt, or any yogurt of your choice. (makes about 4 servings)

Vegan Green Tea Froyo | Posh Little Designs

Festive frozen deliciousness!

Happy St. Patrick’s Day!!

more to share soon.


This specific recipe for Vegan Green Tea Froyo was seen first on Posh Little Designs. All Rights Reserved. 2011-2014.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2014.

Make: Pantone Fruit Smoothie

Radiant Orchid is the hue Pantone has chosen as color of the year for 2014. It’s a soft shade of purple that exudes happiness and joy and had me inspired at hello. I can already see this color making its way into weddings, fashion, decor and event design in the months ahead and I cannot wait to see how it’s used. I’m really looking forward to the pin-worthy imagery, DIY’s and trends that will be set this year with radiant orchid as the focal point. I also can’t wait to have some fun with the color myself, which is exactly how I’m kicking off 2014. After featuring a few heavy recipe posts late last year during the holiday season, I’m lightening things up with a fresh fruit smoothie, in shades of purple, influenced by none other than the Pantone color of the year.

Pantone Fruit Smoothie - PLD

Simple, fresh, feel good.

Pantone Fruit Smoothie (V)

The blackberries and blueberries both rich in antioxidants add color and tartness, while the vegan yogurt’s adds balance with its sweet flavor. No sugar added, dairy and soy free, vegan.

Pantone Fruit Smoothie - PLD

(Makes 3 Servings)


1 6 oz container of plain coconut milk yogurt

1 cup fresh blackberries (rinsed) (freeze half a cup for texture)

1/4 cup fresh blueberries (rinsed)

1/2 to 3/4 cup coconut or almond milk

4-6 ice cubes

a splash of orange juice

Pantone Fruit Smoothie - PLD


Place all ingredients in a blender or magic bullet and blend away! Serve in a fancy glass and sip from a fabulous straw (these particular purple chevron straws are available in my Etsy shop).

For the blackberry and blueberry garnish, rinse them both and leaving them damp. Skewer one blackberry and one blueberry and place them in the freezer for 20 minutes. Garnish each glass.

Pantone Fruit Smoothie - PLD

Looking for ways to incorporate this recipe into the perfect party option? If you’re hosting a brunch or breakfast party, these fruit smoothies are a tasty beverage alternative.

Pantone Fruit Smoothie - PLD

You can also whip them up and serve at a spa themed afternoon with girlfriends, or children.

Pantone Fruit Smoothie - PLD

Here’s to a healthy, prosperous and inspired 2014!

Pantone image source: Radiant Orchid


This specific recipe for the Pantone Fruit Smoothie is a Posh Little Designs original. All Rights Reserved. 2011-2014.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2011-2014

Make: Pumpkin Spice Soft Pretzels (V)

I really do love pumpkins and have been determined to bake something special with them this season, the only thing is I’m not such a fan of pumpkin pie, I don’t do dairy, so a pumpkin spice latte is out of the question (I’m guessing I’m really missing out). So, other than the ombre pumpkins I made last month, and my less than perfect attempt at carving them for Halloween last week, my life has pretty much been pumpkin free this entire fall. Sad story!! That is until now, because recently I came across a recipe that fits perfectly into the fall/comfort category and with a few adjustments, exceeds the pumpkin-y taste I’ve been seeking! And, the best part of all is that the recipe is both vegan and dairy free!

Hello Vegan Pumpkin Spice Soft Pretzels.

Vegan Pumpkin Spice Soft Pretzels - PLD

Pumpkin Spice Soft Pretzels (V)

These pretzels are soft and doughy with a subtle hint of pumpkin, cinnamon and spice. The sea salt top adds a sweet and salty dimension making them a must try for Fall.


1/4 oz package of active dry yeast

1 cup warm water (to activate yeast)

1/4 cup granulated sugar

2 3/4 cups all-purpose flour (or replacement) use more if needed

1 teaspoon pumpkin spice blend

3 tablespoons organic pumpkin puree

1 well-greased bowl

Parchment lined baking sheet.

For boiling

7 cups water

1/2 cup baking soda

For topping

2 teaspoons pumpkin spice blend

1 tablespoon sea salt

Vegan Pumpkin Spice Soft Pretzels - PLD


Combine yeast, sugar, and warm water in a large mixing bowl to agitate until the yeast is fully dissolved. Allow to stand for 5 minutes.

Gradually add 2 1/2 cups of flour (setting aside 1/4 cup), and mix until soft dough forms.

Once the dough forms, add in the pumpkin puree and pumpkin spice blend and remaining 1/4 cup flour.

Check the consistency of the flour to make sure it’s neither sticky, or too dry. If too sticky, you can add additional flour until the correct consistency is achieved.

Remove from mixer and turn the dough onto a clean work surface until consistency is smooth (this takes about 3-4 min).

Place dough into greased bowl and allow to rise in a warm spot for approximately 1 hour, or until doubled in size.

For topping

While the dough is rising, mix together pumpkin spice and sea salt mixture and set aside.

Preparation of dough

Once dough has risen, preheat your oven to 400 degrees.

Punch down the dough and move onto a clean countertop.

Separate your dough into 8 pieces, rolling each piece into 1/2″ thick ropes.

I chose to make my pretzels smaller, so I cut the 8 ropes in halves, for more quantity.

Take each of the 16 ropes and twist them into pretzel shapes, sealing both ends.

Set aside.

For boiling

Bring the 7 cups of water and baking soda to a boil.

Once boiling, drop each finished pretzel into the water for about 30 seconds and remove with a slotted spoon.

Place each pretzel onto parchment lined baking sheet and top with pumpkin spice sea salt mixture.

Place in the oven and Bake unto golden. I baked mine for about 7 minutes and they came out perfect!

Recipe adapted from: Dairy Free Cooking

Vegan Pumpkin Spice Soft Pretzels - PLD

The pretzels were the perfect accompaniment to big mug of rooibos chai the other morning. The ultimate comfort! And my two girls had them for lunch the other day and loved them as well!

Vegan Pumpkin Spice Soft Pretzels - PLD

Because of their size, these pretzels would make a delicious and also cute party appetizer! I can imagine them now with a dark chocolate dipping sauce or drizzle. Sounds absolutely heavenly, if I do say so my self. And speaking of parties….my birthday just happens to be this Thursday! Although a year older, I’ve truly learned to embrace my 30s because they’ve been filled with so many blessings, that it’s difficult to count them all. I’m incredibly grateful to be celebrating with my dear friends and family all weekend long and promise to have snippets to share with you soon.

With that said, happy November! I hope you give this recipe a try!

Thanks for reading!


All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2013.

Make – Mini Strawberry Shortcake (V)

Summer is coming to an end, but I’m not so sure I’m ready! I mean I do love Fall and can’t wait to switch up my wardrobe, prepare for football season and begin creating all new inspiration and designs for Posh, but there’s something about the warmth of the sunshine, long nights and outdoor activities that have a hold on me.

The seasons switch so abruptly where I live and I’m not prepared for the grey clouds and continuous rain that we experience in the NW shortly after September arrives. I guess I’ve got the end of summer blues. But to hold on a little bit longer, I’ve recreated one of the sweet treats from my daughter’s 4th birthday to remind me of the many good moments we experienced this season.

Mini Strawberry Shortcake - PLD

Mini Strawberry Shortcake (V)

The strawberries in this shortcake combined with the brightness from the lemon zest and adorable miniature homemade biscuits are enough to put a smile on anyone’s face. The chevron party flags and adorable polka-dot baking cups just add to the overall cuteness and cheeriness of this favorite, perfect for summer reminiscing.

If you have no dairy sensitivities, feel free to use regular dairy whipping cream and butter for this recipe.


Parchment paper

2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup chilled vegan butter (1 stick)

1 cup coconut milk

1 pint strawberries

1 teaspoon sugar

zest from 1 lemon

1 can chilled full fat coconut milk

1 tablespoon powdered sugar


Start by cutting your strawberries into 1 inch pieces. Place them in a bowl with one teaspoon sugar and zest from one lemon to macerate for a few hours.

For the vegan Biscuits

Combine flour, sugar, baking powder and salt into a large bowl.

Cut in butter. Mixture should resemble corse crumbs.

Pour in coconut milk and stir until dough forms being careful not to over-mix.

Gently roll dough onto floured surface.

Roll out dough and cut into round shapes.

I used the mouth of a champagne glass to achieve the miniature shape.

Line baking sheet with parchment paper and bake in the oven at 425 degrees for 5-7 minutes (or until golden brown)

Biscuit Recipe adapted from: Taste of Home

Vegan Whipped Cream

Place 1 can of full fat milk in the fridge to chill overnight.

Remove from fridge, open can and spoon out the only the cream from the can, leaving the excess liquid behind.

Place the thick cream in a mixing bowl w/ whisk attachment and mix on high for about 4-5 minutes.

Sweeten as desired.

It should resemble whipped cream at this point and makes a delicious dairy free topping.

Mini Strawberry Shortcake - PLD

To assemble

Top cooled biscuit with macerated strawberry and lemon zest mix. Finish with a dollop of vegan whipped cream. Enjoy!

You can serve these in mini baking cups  like the ones seen in this post (I will have them available in my shop soon), or make them to order.

 Whimsical, bite size (aka adorable) and bursting with some of my favorite flavors from the season.

Here’s a photo of the same shortcake we served at my daughter’s 4th birthday! Such great memories.

Mini Strawberry Shortcake
Thanks for reading!

How are you all enjoying your last few days of summer? Whether you’re throwing an end of summer bash, or looking for a recipe to remind you of how fabulous your summer was, I hope you give this one a try!

Check back soon.


Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2013.

Make – Confetti Popsicles (vegan)

When I picked up my very first popsicle mold from Ikea a few months back, the wheels started to turn. Of course, it was far too cold to attempt to make popsicles in March, so I’ve held out until now. I’ve actually been dying to make them these last few days, which must have to do with our return from San Diego earlier this week. To be honest it still doesn’t feel warm enough around here to be hanging in the backyard eating popsicles, but I’m hoping by breaking out the mold and pretending it’s summer, the sunshine (and warm weather) will be awakened.

 These days there are so many ways to make a popsicle homemade. All you need is a mold, and some sticks and you’re ready to go. If you don’t have a mold, glasses and cups will do the trick. It’s really that simple. Today I hope to bring out the party in all of us, by adding a fun twist to a basic recipe that will have you wanting to celebrate the fact that it’s still cold outside.

Leave it to confetti to do the trick. Edible confetti of course, that actually sticks to the outside of the popsicle. So fun!!

Confetti, popsicles, homeamade, vegan

Confetti Popsicles (V)

These popsicles are icy, and coconutty with a light sweetness. The confetti adds an exciting little crunch, and festive flair.

The base of this recipe is made with vegan ingredients, but you can certainly use whole dairy milk if you so desire. If using dairy or canned coconut milk you’ll want to increase the sugar and vanilla content until the desired flavor is achieved.


16 oz (2 cups) vanilla flavored Coconut or Almond Milk

(you can also use full fat canned coconut milk for a richer and creamier texture)

1 tsp super fine sugar (or alternative sweetener)

1 tsp vanilla (in addition to the vanilla flavored milk)

6 popsicle sticks

6 cavity popsicle mold (2 oz each)

parchment paper

confetti sprinkles

Popsicle Ingredients


In a medium size bowl, mix together milk, sugar and vanilla and stir until sugar is dissolved.

ladle or funnel milk mixture into each popsicle cavity, filling all the way (set aside leftover milk mixture)

Place in the ice box to freeze for 45 minutes.

At 45 minutes your popsicles should be partially frozen and solid enough to insert a popsicle stick into the center of each. If not, give them a few more minutes.

Insert sticks into the center of each popsicle and allow to fully freeze, about 1 more hour.

In the meantime, line a flat baking sheet or dish with parchment paper and set aside.

Once your popsicles have fully chilled, remove each from their molds by running under hot water for a few seconds, the place each popsicle onto the parchment lined baking sheet.

Now for the exciting part…

Gently spread a teaspoonful of remaining milk mixture over each coconut popsicle and quickly top with a handful of confetti sprinkles. I say quickly because the extra layer of milk will freeze fast and then the confetti won’t stick.

Confetti, popsicles, homeamade, vegan

If you’re a perfectionist like me, you can strategically place each piece of confetti onto the popsicles, or you can just sprinkle them on as you wish.

Place them back in the freezer to chill.

Allow an extra 30 minutes to freeze, and your confetti popsicles are ready to enjoy!

NOTE: Don’t attempt to mix the confetti into the actual milk mixture because the sprinkles will bleed and make for a murky and not so posh looking popsicle (this was what I tried first…second time was definitely a charm.)

Confetti, popsicles, homeamade, vegan

Such a fun and festive treat for kids of any age. Plus versatile with tons of flavor alternatives. Make them how you choose and be sure to serve them at your next summer celebration.


Happy Friday everyone. Cheers to the weekend.

Check back soon.


This concept and popsicle recipe is a Posh Little Designs original. Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2013.