Chocolate Chili Mini Churros

Switching gears from all things Frozen, to celebrate something much more adult and exciting, Cinco de Mayo. Because I’m not one to ever pass up a homemade margarita or some yummy Mexican eats and after being surrounded by Elsa, Anna and Olaf for the last few weeks, the holiday definitely represents a much-needed break for me. And for added excitement, I’ve cooked up a batch of homemade mini churros dipped in chili spiced chocolate because well, Cinco de Mayo!

I found the recipe for the churros on the Food Network and made the batter dairy-free by using coconut oil instead of butter. And to make them ever lighter, they’re baked and not fried! The chocolate for dipping is also free of dairy with a touch of heat for an added kick.

Totally fitting for a fiesta!

Chocolate Chili Mini Churros | Posh Little Designs

Chocolate Chili Dipped Mini Churros

Homemade mini churros, dipped in a spiced vegan dark chocolate for a sweet, spicy and lightened up twist on the old classic.

Ingredients/Supplies

 Churros

1 cup water

1/2 cup coconut oil or vegan butter

1 cup flour

1/4 tsp salt

3 eggs beaten

Cinnamon Sugar Mixture

1/2 cup sugar

1 tablespoon cinnamon

Additional Items

1 large baking sheet lined with tinfoil and lightly sprayed

Piping bag or large ziplock fitted with a medium-sized star tipped pastry tube

parchment paper

Dipping Chocolate

1 bar of quality vegan dark chocolate

1/8 teaspoon chili powder

Instructions

Pre-heat oven to 400

Combine water, coconut oil/butter and salt in a pot and bring to a boil.

Whisk in flour, stirring quickly until mixture turns into a ball.

Remove from heat and make a well in the center of the ball of dough.

Slowly stir in the eggs a little at a time, mixing continuously to make sure the eggs don’t scramble.

Continue mixing in eggs until they’re completely incorporated into the batter.

Allow batter to cool slightly, then transfer to your piping bag.

Pipe 3 inch long churros into rows on your greased baking sheet.

Bake in the oven for 10 minutes at 400 degrees and then broil on high for 1-2 minutes until your churros are golden brown.

Meanwhile, mix together cinnamon and sugar in a small dish.

Once churros have been removed from the oven, roll them into the cinnamon and sugar mix until fully coated.

Set aside.

Chocolate Chili Mini Churros | Posh Little Designs

Heat your dark chocolate in a microwave safe dish on 30 second intervals, or in a double boiler until completely melted.

Stir in 1/8 teaspoon of chili powder.

Dip the tips of your churros into the chili spiced dark chocolate and place back on the parchment paper to cool.

Sprinkle a light dusting of the chili powder on top of the chocolate dipped churros for garnish.

Chocolate Chili Mini Churros | Posh Little Designs

Enjoy!

Chocolate Chili Mini Churros | Posh Little Designs

How do you plan to celebrate Cinco de Mayo? I hope you give this fiesta fitting recipe a try!

Much more on the way soon!

xo

Churro Recipe adapted from The Food Network

This specific recipe for these Chocolate Chili Mini Churros 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.

Coconut Milk Chia Pudding (V)

Happy Friday! I know things have been a little quiet here lately but I’ve been busily working behind the scenes to prepare for my sweet girl’s birthday happening next Saturday. Much more to share on all of that soon, but as for now, I’m thrilled the weekend is here!

And to start my day….my go-to Chia Coconut pudding that takes just moments to prepare. I love that I can make it the night before so it’s ready for me to grab from the fridge in the morning, before my day begins.

My darling Kate Spade mug full of my decaf green tea is also setting the tone.

Morning fave.

Chia Banana Pudding | Posh Little Designs

Coconut Milk Chia Pudding (V)

Ingredients/Supplies

1 fancy glass (not required)

1/4 cup Chia Seed

3/4 Cups original Coconut Milk (you can also use almond, cashew, or any other alternative)

Half a banana sliced,

A pinch of cinnamon

Raw pecans and coconut flakes

Instructions:

Soak chia seed in coconut milk overnight or for at least 1 hour so it has time to expand.

When ready to eat, pull from fridge and top with sliced bananas, cinnamon, pecans and coconut. If the chia has soaked up most of the milk, just add more!

Enjoy!

This breakfast is enough to keep me full for the entire morning and is a great post workout meal option.

Consuming Chia seed can assist with weight loss, hydration  and blood pressure reduction. It’s also packed with omega-3 to protect against inflammation. I can’t think of a better way to start my morning!

Do you have a favorite Chia Pudding recipe? If so I’d love to hear it and try it!

Photo via Instagram. Follow me there for in-between post updates.

Have a lovely weekend all!

xo

This specific recipe for Coconut Milk Chia Pudding 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.

Salted Pistachio Dark Chocolate Shamrocks (V)

Whenever I need a little pick me up, dark chocolate is my go-to. I just love how well it pairs with different flavors. From fruits and nuts to savories and especially wine, it’s certainly a rich and luxurious treat, and most importantly for me it’s dairy free! Now with St. Patrick’s Day fast approaching I’m elevating this go-to of mine a to give it some holiday appeal. Using shamrocks for good luck, a hint of sea salt and pistachio green and a dusting of edible gold glitter, this sweet treat is now suitable for the upcoming arrival of St. Patty’s Day.

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

 Salted Pistachio Dark Chocolate Shamrocks (V)

Dark chocolate paired with sea salt, pistachios and edible gold. Sweet, salty & St. Patrick’s Day chic.

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

Ingredients/Supplies

8 oz of quality dairy free dark chocolate (3 bars)

1/2 cup coarsely chopped pistachios

1 tsp sea salt

edible gold glitter flakes

shamrock mold

2 ziplocks or piping bag

parchment paper

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

Instructions

Heat 7 of the 8 oz chocolate in a double boiler or on 30 second intervals in the microwave until fully melted.

Pour melted chocolate into your ziplock or piping bag and pipe into your shamrock mold cavities.

Gently tap the mold on a solid surface until chocolate is evenly distributed.

Allow to chill for 1-2 hours in the fridge until completely solid.

While chocolate is chilling, mix together the sea salt and chopped pistachios.

Once shamrocks are fully chilled, heat remaining 1 oz of chocolate until fully melted and pour into remaining ziplock or existing piping bag.

Flip the shamrocks over onto a sheet of parchment paper to remove chocolates.

Turn them right side up and quickly pipe remaining chocolate in a zig zag motion over top the shamrocks.

Top with chopped pistachios and sea salt, and finish with the edible gold glitter.

Place them back in the fridge for 30 minutes to fully harden.

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

They are ready to enjoy!

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

This is such a quick treat to make and an easy way to elevate plain dark chocolate. You can display these shamrocks on trays or cake stands at your St. Patty’s Day celebration, or package them up and give them away as a bit of sweet good luck for your friends and loved ones.

More on the way soon!

xo

This specific recipe for Salted Pistachio Dark Chocolate Shamrocks 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.

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.

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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

S'mores

Ingredients

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

Instructions

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

Ingredients/Supplies~

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

Instructions

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

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Ingredients/Supplies

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

Silicone Bow mold (I used wilton)

ziplock bag.

Instructions

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.

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Repeat these steps and they’re ready to enjoy!

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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.

xo

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.

Cherry & Coconut Dark Chocolate Cups (V)

Hoping you all had a fabulous weekend! I’m finally feeling better and now that I am, I’m realizing that I’m a little far behind. Seriously! I cannot believe that January is almost over. Of course that means Valentine’s Day is near, so I’m wasting no time jumping in to the themed posts and breaking out the dark chocolate. Yes today’s post is all about dark chocolate and some other delightful fruit pairings to go along with it. Dark chocolate candy cups, with pink fruit filling to be exact. I really don’t think it gets more hearts day appropriate or fitting than that…but for a few extra Valentine’s day points, all the ingredients in today’s post are all natural and free of gluten and dairy, making these chocolate delights a perfect any time treat, even great for sweet gifting as the holiday approaches.

Tuesday is looking better already!

Coconut Cherry Chocolate Cups | Posh Little Designs

Cherry & Coconut Dark Chocolate Cups (V)

Coconut Cherry Chocolate Cups | Posh Little Designs

Homemade candy cups made completely free of dairy and gluten, with a crisp dark chocolate outer shell and a tart and creamy coconut cherry filling for Valentine’s Day or any day. 

Ingredients/Supplies

4 oz premium dark chocolate

1/3 cup organic cherry preserves

1 cup shredded flaked coconut

1 tbsp almond milk

20 mini paper cups

1 piping or ziplock bag

blender or food processor

Treat bags and washi tape

Coconut Cherry Chocolate Cups | Posh Little Designs

Instructions

Coconut Cherry Chocolate Cups | Posh Little Designs

Arrange your 20 mini paper candy cups on a tray.

Blend together cherry preserves, coconut and almond milk until a thick paste forms.

Place your dark chocolate in a microwave or double boiler. Heat in 30 second intervals or over the stove until completely melted.

Pour chocolate into the ziplock/piping bag.

Fill the bottom of each candy cup with melted chocolate.

With your hand, pick up each chocolate filled paper cup and drop it lightly on a solid surface to distribute the chocolate evenly. Repeat this step for each candy cup.

Take 1 tsp of cherry coconut filling and form into a small ball using your fingers.

Place each cherry coconut formed round into the center of the chocolate bottomed candy cup leaving space around each side. Repeat this step for each piece of candy.

Pipe chocolate over the top of each candy cup until filling is completely covered.

Again pick up each cup and drop it lightly on a solid surface to evenly distribute chocolate.

Repeat this step for each piece of candy making sure no filling is showing.

Place in the fridge and chill for 1 hour.

Once chilled, these are ready to enjoy!

Coconut Cherry Chocolate Cups | Posh Little Designs

Since I’m loving gold and metallics so much these days, I quickly decorated white treat bags with a tiny gold, silver and bronze hearts. Placed two candy cups in each little bag, and then finished them off with a piece of pink chevron washi tape. Such a cute and simple way to dress up ordinary bags for hearts day gifting.

Coconut Cherry Chocolate Cups | Posh Little Designs

Have a lovely Tuesday!

I’ll have a Super Bowl XLIX related post to share here later this week!

Thanks for reading.

xo

This specific recipe for Cherry & Coconut Dark Chocolate Cups 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.

Lemon Cardamom Mini Donuts (DF)

Lemon Cardamom Mini Donuts|Posh Little DesignsLemon Cardomom Mini Donuts | Posh Little Designs

During the holiday season, there’s nothing I love more than hosting and entertaining, and when I’m entertaining, having a few tiny treats on the menu is an absolute must. A must, because miniature and one-bite items are easy for guests to enjoy, and much less guilty because of their small size. Not to mention adorable! So yes! When it comes to entertaining, mini is the new black in my opinion and these Lemon Cardamom donuts that I made with my mini pan, are a new favorite. And since Christmas fast approaching, whipping up a batch of these less guilty treats, dressed up with posh embellies, seemed oh so necessary.

Darling and delightful and promised to hit the spot!

Lemon Cardamom Mini Donuts (DF)

A sweet, spicy and aromatic cake donut, topped with a tart glaze and decorated with colors of the season. Not fried, free of dairy and easily converted to gluten-free.

(baked & dairy free – makes about 36)

Lemon Cardomom Mini Donuts | Posh Little Designs

Ingredients/Supplies

1/4 cup vegan butter

1/4 cup coconut oil melted

1/2 cup powdered sugar

1/4 cup brown sugar

zest from 1 lemon

2 large eggs

1 1/2 teaspoons powder

1/4 teaspoon baking soda

1 teaspoon ground cardamom

3/4 teaspoon salt

1 teaspoon vanilla

2 2/3 cups flour

1 cup coconut milk

decorative sprinkles of your choice; I used silver and white sugar pearls, gold and silver sugar crystals, silver and gold edible glitter and coconut flakes.

Mini donut pan lightly greased

1 ziplock bag

1 piece of parchment paper

Instructions

Preheat oven to 425 degrees

In the bowl of a stand mixer blend together oil, butter and sugars.

Add in eggs, lemon zest and vanilla and mix until combined.

In a separate bowl, whisk together remaining dry ingredients.

Pour a portion of the flour mixture into the egg and sugar mixture alternating into thirds with 1 cup of coconut milk until completely combined.

Pour the mixed batter into the corner of a 1 gallon ziplock bag, cutting the corner with scissors.

Pipe the batter into the greased mini donut cavities filling only about half-way full.

Bake in the oven for 4-6 minutes until a toothpick comes out clean.

Remove from pan and transfer to a cooling rack.

(Makes about 36 mini donuts)

While donuts are cooling, whip up your lemon glaze. It’s a tasty compliment to the spiced flavor and it will only takes 1-2 minutes to make!

baked donut recipe adapted from King Arthur

Lemon Glaze

Ingredients

1 1/2 cups powdered sugar

1 teaspoon coconut milk

2-3 teaspoons lemon juice

Instructions

In a glass bowl, stir ingredients together until thoroughly combined. If it’s too dry or thick add a few more drops of lemon juice until the glaze is a dipping consistency. Careful not to make it too thin.

Lemon Cardomom Mini Donuts | Posh Little Designs

Dip the tops of the cooled mini donuts into the lemon glaze.

Place on a sheet of parchment paper, and sprinkle with your favorite toppings.

I went with coconut flakes and silver and gold sparkle for a glamorous touch, but any color will do!

Lemon Cardomom Mini Donuts | Posh Little Designs

I can envision these mini donuts atop a Christmas or New Years Eve dessert table already.

Lemon Cardomom Mini Donuts | Posh Little Designs

Lemon Cardomom Mini Donuts | Posh Little Designs

Stack the donuts on a mini cake plates and serve to guests with tea, coffee or hot cocoa and enjoy!

Wishing you all a great week! I’ve been under the weather for the last several days so having these mini donuts to enjoy was a much needed treat.

More to share soon!

xo

This specific recipe for Lemon Cardamom Mini Donuts 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.

Pink Peppermint & Chocolate Popsicles (V)

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Winter is almost here, which for most of us means that we’re a long ways from summer. We actually couldn’t be further in the Pacific NW with the 20 degree temps we’ve been experiencing lately, but that’s not stopping me from having frozen treats on my mind. Maybe it’s all the chilly weather getting to me…it must be, because I’m dreaming of sunshine and 80 degrees.

That brings me to today’s recipe featuring a few of favorite things, like peppermint and chocolate, which I’ve combined together to create frosty and festive popsicle fitting for the Christmas season. And for a little extra holiday cheer, there’s a touch of pink incorporated into each pop, courtesy of the peppermint candies.

Very merry and posh!

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Pink Peppermint & Chocolate Popsicles (V)

Creamy coconut milk paired with cool peppermint and sweet dark chocolate makes this recipe an instant seasonal favorite. Not only are these pops dairy free, they’re also completely vegan and free of gluten soy as well, so everyone can enjoy!

Ingredients/Supplies

1 full can of light or full fat Coconut Milk (I used light and prefer Trader Joes coconut milk)

1 teaspoon of Agave Nectar

1/4 teaspoon of pure peppermint oil

1/3 cup crushed peppermint candy discs + 4  solid peppermint discs uncrushed.

1/3 cup of dairy free dark chocolate (chopped into small chunks, about 1/2 inch in size) I found mine at Trader Joes

4 popsicle sticks

4 6-8 ounce containers (i found mini plastic parfait glasses and used those)

parchment paper

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Instructions

Combine Coconut milk and agave nectar in a glass bowl. Blend together for desired sweetness. Add in peppermint oil and stir.

Pour in 1/4 cup of the 1/3 crushed peppermint candy discs (the red color of the candy will tint the coconut milk pink), setting the remaining crushed peppermints aside.

Pour in 1/4 cup of the 1/3 chopped dairy free dark chocolate to the coconut milk mixture and set the remaining chocolate aside.

Mix all of the above ingredients together.

Drop each of the remaining 4 peppermint discs into the bottom of the mini parfait glasses.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Pour about 1/2 a cup of coconut peppermint and chocolate mixture into each parfait glass over top the peppermint candy disc.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Repeat this step for all for parfait glasses.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Place on a tray in the freezer for about 1 hour and then insert your popsicle sticks.

Allow another 2 hours to fully freeze.

Line a dish with a sheet of parchment paper and set aside.

Pour remaining crushed peppermint and dark chocolate into a dish and mix together.

Once popsicles are completely frozen, fill up a medium-sized bowl with warm water. Place each popsicle into bowl of warm water to remove from the parfait glasses.

The popsicles will have a layer of melt on them which you can top with the remaining peppermint and chocolate mixture. Repeat these steps for each of the remaining popsicles and place on the parchment paper.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Return to the freezer for another hour.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Serve immediately!

These popsicles are fabulous for holiday parties and entertaining, especially if you live in a warmer climate. You could also enjoy these with friends and loved ones bundled up in your coziest blankets near the fire. That’s exactly how I had mine and I’ve already

Happy Holidays!!

Much more on the way soon!

xo

This specific recipe for Pink Peppermint & Chocolate Popsicles 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.