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.

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Vanilla Caramel Apple Bites (V)

Caramel Apple Bites | Posh Little Designs

Lately I’ve had Fall and seasonal recipes on the brain, so while feeling a little festive over the weekend I whipped up a simple caramel using only the ingredients that I had  in my pantry. To my surprise, a can of coconut milk and a cup of sugar, if boiled long enough can transform into a delightful dipping sauce that pairs beautifully with apples and just about anything else you could think of. And did I mention that this heavenly sauce just happens to be gluten and lactose free?! Hmmm..thinking it’s safe to say that Fall just got a whole lot sweeter.

Vanilla Caramel Apple Bites

Ingredients/Supplies

1-2 large apples cut into 2 inch cubes

lemon wedge

toothpicks

parchment paper

3/4 cups full fat coconut milk

1 cup raw sugar

1 teaspoon pink himalaya sea salt

seeds from 1 vanilla bean scraped

1 teaspoon coconut oil.

Finely chopped pecans.

Caramel Apple Bites | Posh Little Designs

Instructions

Line baking sheet or tray with parchment paper and set aside.

Cube apples and squeeze with lemon juice to prevent browning and then top with toothpicks. Set aside.

For caramel, combine raw sugar and coconut milk in a heavy sauce pan over medium heat.

Stir until sugar is dissolved and then allow to boil for 15 minutes until a the caramel is an amber brown.

Quickly remove from heat and gently stir in salt, vanilla bean seeds and coconut oil.

Caramel Apple Bites | Posh Little Designs

Begin dipping each apple into caramel sauce right away. You can do this by transferring the sauce into a separate dish, or directly from the sauce pan, just be careful not to burn yourself.

Caramel Apple Bites | Posh Little Designs

Caramel Apple Bites | Posh Little Designs

Sprinkle each dipped apple with chopped pecans and place on parchment paper to cool.

Serve immediately.

Caramel Apple Bites | Posh Little Designs

Note: Since this is not your typical caramel it has a tendency to harden as soon as it begins to cool. You can attempt to reheat in the microwave, but you’ll yield your best results by using the caramel sauce immediately.

Caramel Apple Bites | Posh Little Designs

These Fall delights are vegan and party perfect. Their small size and toothpick toppers make them ideal for entertaining and and a favorite for the season upon us!

Enjoy!

Do you have any Fall recipes you’re excited to make? I’d love to hear about them!

Thanks for reading. I’ll have much more to share soon!

xo

This specific recipe for Vanilla Caramel Apple Bites 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

Blackberry Basil Sorbet + Bubbles (V)

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Blackberry season is upon us and my little indoor basil plant is FINALLY starting to grow enough leaves for use. Yes,  finally…after 3 months in poor window lighting I have a small abundance of basil leaves available at my fingertips. This is a nice little convenience to have and totally became the inspiration for today’s summer treat. Of course I couldn’t just use basil alone. I’ve combined the fresh local blackberries my hubs brought home the other morning with the tiny home-grown basil leaves to create an delightful summer sorbet.

I gotta admit, I’m a bit surprised with my sorbet making skills. I’m not always this lucky, but I guess sometimes winging it is the best thing you can do. No ice-cream machine necessary, just a few simple ingredients is all that you need to make this frozen favorite.

 Top with a splash of bubbly for a little extra pizazz.

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Blackberry Basil Sorbet + Bubbles (V)

The fruit and herb pairing is trendy and fresh and the blended color is vibrant. The baby basil leaves are not too overpowering, and offer just enough bite to balance the tartness of the fresh blackberries. The champagne floater adds a whimsical and fun finishing touch.

(makes about 4 servings – recipe can be doubled)

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Ingredients/Supplies

2  heaping cups local blackberries rinsed.

1-2 small lemons juiced – depending on how tart your blackberries are. Use less if they’re a bit on the sour side.

6-8 baby leaves from a basil plant – if using store-bought basil, limit to 3-4 regular sized leaves.

1 1/4 cup raw turbinado sugar.

1 1/4 cups water.

stainless steel pan.

strainer

blender or food processor.

Sofia blanc de blancs champagne.

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Instructions

Create simple syrup by heating together the water and turbinado sugar. Allow mixture to come to a rolling boil and then continue to boil for 2 minutes. Remove from heat and allow to completely cool.

While the simple syrup is cooling squeeze your lemons into a separate dish and set aside.

Once simple syrup is fully cooled, pour it into a blender or food processor with blackberries, lemon juice and basil leaves.

Blend or food process on high until completely pureed.

Pour blackberry basil and sugar mixture into a stainless steel pan or dish, ssing a strainer to catch all the seeds. Discard excess seeds.

Place mixture in the freezer, and allow to freeze for about 2 hours.

It should already have the consistency of a sorbet, but to make it even creamier, remove all sorbet from the steel dish and place it back in the blender/processer. Blend/mix on high for about 1 more minute, and then cover and place back in the freezer in the same steel dish for at least 2 more hours. You can also freeze overnight. But make sure to allow a few minutes to thaw before serving.

Blackberry Basil Sorbet + Champagne | Posh Little Designs

After the 2 additional hours in the freezer, your sorbet is ready to enjoy.

Scoop into chic dishes and top with your favorite bubbly. I chose Sofia blanc de blancs because the packaging is pink, adorbs and an entertaining essential.

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Blackberry Basil Sorbet + Champagne | Posh Little Designs

This sorbet will make a great dessert or palate cleanser for any occasion!

Blackberry Basil Sorbet + Champagne | Posh Little Designs

 I can already envision myself enjoying one of these on the back deck with my favorite ladies.

Blackberry Basil Sorbet + Champagne | Posh Little Designs

To make the sorbet kid friendly or alcohol free, simply omit the champagne. They were a hit with my two girls.

Blackberry Basil Sorbet + Champagne | Posh Little Designs

Thanks for reading! I hope you give this recipe a try! We’re officially just over 1 week until my daughter’s 5th birthday, so I’ll be devoting most of my attention to projects for that event– which I hope to have time to share with you soon. Until then, you can find me on instagram: @poshlittledesigns for daily updates.

xo

This specific recipe for Blackberry Basil Sorbet was seen first on Posh Little Designs. All Rights Reserved. 2011-2014

Mini Chocolate and Coconut Popsicles (V)

The other day I picked up a fresh coconut from our local grocery store. Seriously I’m not quite sure what pushed me to grab it because I have no experience working with coconuts, but with the thought that I would figure out how to use it later, I decided to buy it anyways.

After a “Coconut Opening” tutorial on youtube, which took a screwdriver and a hammer, I had success at cracking my very first one! If you follow me on Instagram I’m sure you saw my recent post about my coconut opening success. But…once I opened it I really had no idea how to use it. Perhaps I was a bit reluctant because I quickly discovered that the meat inside of the nut is incredibly difficult to get out of the shell. No joke..I seriously hammered on the coconut over and over again hoping to break it into smaller pieces, but to no avail. After trying numerous tools, I basically just winged it..wrapping a towel around the outside of the shell and scraping out the meat with a knife for what was close to 1 hour. Let’s just say I’m sure there’s a better way to remove coconut meat from the shell, and I don’t necessarily recommend my technique, but after all is said and done I’m glad that I spent an hour digging out slivers of coconut from the stubborn shell. These posh mini pops topped with chocolate and almonds taste good enough to say it was completely worth it!

Chocolate Coconut Popsicles (V) | Posh Little Designs

Mini Chocolate and Coconut Popsicles (V)

Chocolate Coconut Popsicles (V) | Posh Little Designs

I’ve paired fresh coconut, coconut cream, vegan dark chocolate and chopped toasted almonds to create this delicious mini frozen pop. Frosty, and creamy with real bits of coconut, and a crunchy dark chocolate shell. I can’t think of a combination that goes better together, a play on Almond Joy..but made using much healthier vegan ingredients and super adorable made in miniature size.

Ingredients/Supplies 

(makes 4 servings)

Meat from 1 half of a fresh coconut (about 1 cup) coarsely chopped or pulsed

1 can of full fat organic coconut milk

4-6 oz bar of vegan dark chocolate (try trader joes)

1/4 cup organic corn syrup or agave nectar

1/4 cup raw almonds (chopped and toasted)

3-4 shot glasses

3-4 popsicle sticks

Chocolate Coconut Popsicles (V) | Posh Little Designs

Chocolate Coconut Popsicles (V) | Posh Little Designs

Instructions

In a medium size bowl, mix the can of full fat coconut milk, chopped coconut and sweetener together until blended. You can add a little extra coconut milk if the mixture seems to thick. I pulsed the mix in my magic bullet to make sure it was incorporated well.

NOTE: The mixture should be thick enough to hold 1 popsicle stick through the center.

Pour coconut sugar mixture into 4 shot glasses.

Insert popsicle sticks into the center of each shot glass.

Chocolate Coconut Popsicles (V) | Posh Little Designs

Chocolate Coconut Popsicles (V) | Posh Little Designs

Chocolate Coconut Popsicles (V) | Posh Little Designs

Place in the freezer for 2 hours or until completely frozen.

Meanwhile, coarsely chop almonds and place in a 250 degree oven to toast for 10-15 minutes. Remove from oven and set aside.

Once popsicles are completely frozen, begin melting your dark chocolate. This can be done in a double boiler, or on 30 second intervals in the microwave.

As soon as the chocolate has completely melted, begin removing your coconut popsicles from the each shot glass. I recommend placing the popsicles on a chilled surface, or only working with one at a time.

Run the outside of the shot glass under warm water for 10-20 seconds. Twist the popsicle stick and your coconut pop should come right out.

Working quickly, spoon some of the dark chocolate over the top of each coconut pop to create a dripping affect. Immediately top with chopped almonds. You’ll need to move fast otherwise the chocolate will harden and the almonds won’t stick.

Place back in the freezer in an upright position.

Repeat for all remaining pops, then keep frozen until ready to serve!

Chocolate Coconut Popsicles (V) | Posh Little Designs

These Mini Chocolate Dipped Coconut Popsicles can be served on a platter of ice for your friends and family to enjoy! They are surely great for cooling off during the warm summer months and worth all the extra effort it takes working with a fresh coconut.

Chocolate Coconut Popsicles (V) | Posh Little Designs

Did I mention they taste like Almond Joy, and they’re made using organic ingredients?

Chocolate Coconut Popsicles (V) | Posh Little Designs

Healthy and sweet rewards!

Chocolate Coconut Popsicles (V) | Posh Little Designs

Plus I don’t think I’m alone when I say just love anything mini and on a stick. Well these popsicles are certainly no exception. Small treats on sticks are not only cute but are also great options for parties as they’re super easy to work with and of course when they taste like this, your guests are sure to love them!

Happy weekend all! I appreciate you all reading as always!

I’ll have much more to share soon.

xo

This specific recipe for Mini Chocolate and Coconut 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.

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

Ingredients

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

Instructions

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.

xo

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: Berry Infused Sugar Cookies (DF)

Following up yesterday’s post with a lovely Valentine inspired treat! A take on an old classic with a modern twist shaded in pale pink. The recipe is simple, but the flavor is fabulous and all you need to make them is the Berry Sugar blends from yesterday’s DIY post. Just simply add it to your favorite sugar cookie and you’ve got a match made in heart’s day heaven! The berry flavor although subtle is all this cookie needs. No icing necessary just a few sprinkles for a festive finishing touch!

Berry-Infused-Sugar-Cookies | Posh Little Designs

Berry-Infused-Sugar-Cookies | Posh Little Designs

Berry Infused Sugar Cookies (DF)

Ingredients/Supplies

1 stick vegan butter softened (or regular butter if you choose)

3/4 cups berry infused sugar (strawberry, raspberry or a blend)

1/2 cup granulated sugar

3/4 teaspoon baking soda

1 1/2 teaspoons fresh squeezed lemon juice

Zest from 1 lemon

 1 large egg whipped

2 + cups all-purpose flour (more if needed)

1 tablespoon Red & Pink non-pariels

Heart shaped cookie cutter

Instructions

Preheat oven to 375 degrees.

Line a baking sheet in parchment paper or silicone liner.

Blend together butter and sugar in a stand mixer until fluffy.

Pour in egg, lemon juice and zest.

Mix until fully incorporated.

Pour flour and baking soda into separate bowl and sift into egg sugar and butter mixture.

Add in non-pariels.

Continue to mix until dough forms.

Flour a clean surface and rolling-pin.

Roll dough until about 1/2 inch thick.

Cut dough into shapes using a heart cookie cutter (available in my Etsy shop) and top with non-pareils.

Bake in the oven, making sure not to over cook. They only need 7-8 minutes.

Place on a rack to cool.

They’re ready to enjoy!

 This recipe will make 2 to 3 dozen heart cookies.
Berry-Infused-Sugar-Cookies | Posh Little Designs
Berry-Infused-Sugar-Cookies | Posh Little Designs
If you happen to have any left after they’re out of the oven, they’re kind of the perfect Valentine’s Day gift. Package them using striped treat bags and the gorgeous Valentines prints from Erisha for a stylish finishing touch. Find them in her Etsy shop and visit her site, A Thing Created for unique ways to use them.
Berry-Infused-Sugar-Cookies | Posh Little Designs

More to share soon!

xo

This specific recipe for Berry Infused Sugar Cookies 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: Maple Pecan No-bakes (V)

Hoping everyone had a wonderful holiday last week! Mine was super mellow, but still lovely! I just cooked for a small group of family members and everything turned out delish, especially the cornbread stuffing which I made in a vegan version so my youngest and I could enjoy! One of the other highlights from Thanksgiving were the vegan no-bakes that I whipped up as an alternative to pumpkin pie. I chose this cookie because I really didn’t have a lot of time on my hands, and I know how simple they are to make. Although I absolutely love the traditional no-bake cookie, I made this version with Thanksgiving in mind, adding the delightful duo of maple and pecans.

Only one word necessary…heavenly!!

Vegan Maple Pecan No-bakes by PLD

Maple Pecan No-Bakes (V)

The addition of the maple and chopped pecans adds a sweet crunch to this no-bake, reminiscent of a maple bar, or pecan pie. It certainly doesn’t need to be Thanksgiving to make these!

Vegan Maple Pecan No-bakes by PLD

Ingredients/Supplies

2 Cups raw or white sugar.

1/2 cup vegan butter/ or coconut spread

1/2 cup coconut, rice or almond milk

1/2 cup almond butter

2 tablespoons Maple Extract

 1 cup chopped Pecans

1 teaspoon salt

3 cups quick cooking oats

Parchment paper

Instructions

Heat sugar, milk and oil/butter together over medium heat, stirring occasionally until it reaches a boil.

Boil mixture for one minute, remove from heat and add maple extract, almond butter, salt and chopped pecans and oats.

Stir all ingredients together until fully blended.

Drop spoonfuls of mix in a rounded shape onto parchment lined baking sheet, spacing each about 1 inch apart.

Place in the fridge to chill for at least 1 hour.

Enjoy!!

Vegan Maple Pecan No-bakes by PLD

No-bake cookies are so simple to make that they are the perfect party treat! You can add a posh finishing touch by topping a stack of cookies with handmade flags from toothpicks and washi tape, or by wrapping them in color coordinating bakers twine.

Vegan Maple Pecan No-bakes by PLD

What was your favorite dish from Thanksgiving this year? I hope you give this recipe a try!

More holiday posts coming your way soon!

Thanks for reading!

xo

This specific recipe for Maple Pecan No-bakes is a Posh Little Designs original. All Rights Reserved. 2011-2013.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2011-2013.