These root beer cupcakes are not any ordinary cupcakes. They’re sprinkled with Poprocks on the top, giving a fizzy, carbonated sensation with each bite. The cupcake itself is a basic vanilla cupcake, topped with root beer frosting. The Poprocks shouldn’t be added until just before serving. The root beer syrup I used to flavor the frosting is from Sonoma Co., and the unflavored Poprocks are from here. I’ve also included a foolproof quick tutorial on how to frost cupcakes without tips or a piping bag so you can avoid replicating BS’ amazing cupcake turds.
In my neverending quest to find weird, wacky candies, I unearthed something surprisingly healthy last weekend: a quinoa chocolate bar!
Weird, right? They had it in the artisan chocolate section at my Central Market (which is basically the Texas local version of Whole Foods). I just had to buy it ($4.29) because I love quinoa, but also because I knew it would enrage the resident ES quinoa haters. In your face, haters! Made by Alter Eco Foods, this candy bar is objectively good. Seriously, if you didn’t know the crispy bits were quinoa, you’d just think it was a dark chocolate Krackel bar or something.
In all honesty, you’re probably not reaping more benefits from this bar than you would from any other dark chocolate (it has 2g of protein per serving, I don’t think that’s shockingly beneficial), but whatever—I like to pretend I’m being super healthy and responsible when munching on this bad boy. Plus it’s organic! What more do you need? Basically I just lost 5 pounds, lowered my cholesterol, and got my week’s worth of fiber by trying this new candy.*
*No, I didn’t, but whatever.
While taking down our window wreath, putting away Frank Sinatra’s Christmas album and downing our last bit of eggnog, we were left with an abundance of candy canes. While there are only so many sheets of peppermint bark you can make and cookies to bake, we started brainstorming ways to use the red and white spiraled confections in a sweet and soothing dessert.
While traveling through Italy, we remember sitting at a café on the bank of the Arno River in Florence in the mood for an indulgent afternoon sweet. Our charming waiter suggested affogato (“drowned in coffee”) which traditionally is a scoop of gelato with a shot of hot espresso poured on top. The espresso cooled slightly when it hit the cold gelato and created a melted medley of swirled flavors.
Back in our cozy Boston apartment, we decide to crush our collection of candy canes and sprinkle the flurried bits atop our version of affogato. To add a kick, we top the overflowing liquid with a bit of peppermint schnapps, so we could spoon and sip our nightcap and dessert all in one.
Peppermint AffogatoRead More›
Whether you celebrate Christmas, Hanukkah or Kwanzaa, you know what ES has up our virtual sleeves for you…a holiday cocktail! Or seven!
OK, fine, we don’t actually have a Kwanzaa cocktail (Sandra Lee…where aaaaare you on this one?) but from peppermint to gingerbread, there’s something on this holiday cocktail list everyone can get behind.
1. Seven Layer Cookie
3/4 oz. Godiva® Liqueur
3/4 oz. Coconut rum
1/2 oz. Butterscotch Schnapps
1/2 oz. Partida Anejo Tequila
1/4 oz. Frangelico
1/2 oz. Bailey’s Irish Cream®
1/2 oz. Amaretto
Garnish rim of a martini glass with crushed cookie crumbs. Shake all ingredients in a shaker with ice and strain into martini glass.
2. Wine Me Up Santa
1 750ml bottle red table wine
2 cinnamon sticks
1 teaspoon whole cloves
¾ teaspoon whole pink peppercorns
1oz triple sec
.5oz soy lecithin
Warm all ingredients except soy lecithin in a saucepan at a low heat for 20 minutes, stirring occasionally. Do not allow the temperature to exceed 140°F / 60°C (If mixture starts to boil, lower the heat.) Seal and chill. Take ¼ of your mixture and use an electric hand blender to mix in soy lecithin to create an airy topping. Pour in liquid mixture to fill half of a glass mug or teacup, top with mulled wine, air, and lightly dust the top with cinnamon.
3. Chocolate Peppermint Cookie
3/4 oz. Partida Blanco Tequila
1 oz. Peppermint Schnapps
3/4 oz. Godiva® Liqueur
1-1/2 oz. Cream
Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.Read More›