Mexican Hot Chocolate Popsicles

Ole!

I’m so excited to bring you an easy treat for Cinco de Mayo! Mexcian Hot Chocolate Popsicles

  Mexican Hot Chocolate Popsicles // treatswithatwist.com

I had concocted all of these elaborate Mexican chocolate desserts, and then when it came down to it, fudgsicles and popsicles were screaming louder than the rest. Popsicles are great because they’re always simple, sweet, and fun to eat. So, you can’t beat that.

If you like the whole “sweet then heat” you get from putting a pinch of cayenne into chocolate, then certainly do that here. I know it can be super trendy, but I’ve just never loved it. I don’t like sucking on chocolate and then wondering why my throat is on fire. Instead, I like just a bit of flavorful cinnamon in my chocolate to make it “Mexican.”

Mexican Hot Chocolate Popsicles 1

If you don’t own a popsicle mold yet, you definitely should. They range in price from a few bucks, to pretty darn expensive, depending on how “fancy” you want them to be. Some come in “instant freeze” packaging, but I have just the old fashioned “wait forever while freezing” variety. I’ve picked up a few different mold shapes over the years, but just remember, they all taste the same. I have these ones and these ones and love them.

Mexican Hot Chocolate Popsicles // treatswithatwist.com

Mexican Hot Chocolate Popsicles 4

Mexican Hot Chocolate Popsicles 5

This recipe is super simple. If you like a creamier popsicle (fudgsicle, more like), then I’d use canned coconut milk. Because I was feeling lazy, I went with some unsweetened almond milk, which results in a bit icier popsicle. Either way, you get a great chocolate punch of flavor from real melted chocolate and a fun twist from the cinnamon. I think these are the perfect way to celebrate Cinco de Mayo…you know, until the margaritas are ready.  Mexican Hot Chocolate Popsicles 3

Mexican Hot Chocolate Popsicles
Mexican Hot Chocolate Popsicles are the perfect treat for Cinco de Mayo! Cinnamon spiked hot chocolate is frozen into popsicle molds, making it a fun, portable treat for the warmer months. (makes 5 popsicles)
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Ingredients
  1. 2 cups unsweetened almond milk (or coconut milk)
  2. ½ cup semisweet chocolate chips
  3. ¼ tsp. vanilla extract
  4. ½ tsp. cinnamon
  5. optional: pinch of cayenne pepper or chili pepper
Instructions
  1. In a saucepan on the stovetop over medium-low heat or in a microwave-safe bowl, combine the unsweetened almond milk and the chocolate chips and stir until completely melted and combined together. Turn off the heat, add the vanilla and cinnamon (and chili if you’re using it). Whisk together.
  2. Pour the hot chocolate mixture into your popsicle molds (mine made 5 standard-sized popsicles). Freeze overnight. Un-mold, lick, enjoy!
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 Note: links are Amazon affiliate links. 

Thank you for your entries in my KitchenAid Torrent Blender GIVEAWAY

Roasted Blueberry Cheesecake Milkshake and a KitchenAid GIVEAWAY!

I have a really exciting recipe for a Roasted Blueberry Cheesecake Milkshake and GIVEAWAY of a KitchenAid Torrent Blender for you today!

Blueberry Cheesecake Milkshake // treatswithatwist.com

I know you hear me say “put your ingredients in a high-powered blender…” a LOT and you may be thinking “ugh, totally don’t have one…skip!”

Well, I don’t want you to feel that way! I’ve teamed up with my friends at KitchenAid to show you their new Torrent Blender and let you win one!! Hooray!

Ok, so this blender is powered with the help of magnets! That’s pretty darn cool. It also means that if you have paperclips somewhere around your blender, you may want to check the bottom of the blender pitcher before you try to click it into place.

This blender may look huge, but it’s actually the same size of my Vitamix and Blendtec professional blenders and fits under the cabinets on my countertop. I think what makes it unique and striking, is that instead of a bulky BASE, this blender sits lower to the counter and the “base” is more of a complete wrap-around and the controls are on top. Ah ha! I really like this, because the blender doesn’t shake around and make you feel like it’s going to pop off the base when you walk away, because it’s 100% stable.

Blueberry Cheesecake Milkshake 1

I also love the wrap-around base because I feel like in the summertime, I’m going to use this blender a lot outside (hello, margaritas!) and this will keep the elements away.

Blueberry Cheesecake Milkshake 2

KitchenAid is really proud of this blender too, because it makes it easier for YOU to have a really cool, high-powered blender, with all of the bells and whistles (note: pre-set blending options are the bomb!) without totally breaking the bank! And on top of that, it comes in three beautiful colors: this bold Candy Apple Red, Onyx Black, and Sugar Pearl Silver.

Now! The recipe!

Blueberry Cheesecake Milkshake 3

Blueberry Cheesecake Milkshake // treatswithatwist.com

Blueberry Cheesecake Milkshake 6

We’ve chatted Roasted Blueberries before. Remember my popsicles?! Yes. Roasting your blueberries makes them jammy and sweet without a ton of sugar. The flavor is rich and intense, versus using a ton more fruit and getting less flavor, or using blueberry jam which is riddled with sugar (NOTE: if you’re low on time though, it’s perfectly fine to not roast your blueberries and just add more sugar to your milkshake, or use a few Tablespoons of blueberry jam).

I’m using my trusty blender ice cream trick, using frozen coconut milk cubes versus ice cream. Using canned coconut milk and freezing it into an ice cube tray lets you have that smooth, creamy “ice cream” texture without all of the extra sugar and I love that.

If you’re a Bluebery Cheesecake lover, my Roasted Blueberry Cheesecake Milkshake will knock your socks off. And you’ll find it perhaps a bit too easy to be making homemade milkshakes every night at home. 

Blueberry Cheesecake Milkshake 5

Roasted Blueberry Cheesecake Milkshake
My Roasted Blueberry Cheesecake Milkshake is the ultimate creamy summer treat! Made with coconut milk frozen in ice cube trays instead of ice cream, this shake has a lot less sugar and has fewer unknown ingredients than your typical milkshake. Roasted Blueberries add an intense, jammy, sweet flavor that you'll be craving again and again. (makes 2 portions)
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Ingredients
  1. 1 cup blueberries
  2. 1 Tbs. coconut sugar (or raw sugar)
  3. 1 can coconut milk (unsweetened, original or light)
  4. ¼ cup cottage cheese
  5. 2 Tbs. cream cheese
  6. 2 Tbs. maple syrup (or agave, or coconut sugar)
PREP
  1. Pour the can of coconut milk into a jar with a lid. Shake until completely smooth. Pour the coconut milk into an ice cube tray (you’ll have about ½ cup leftover) and freeze the ice cubes until frozen (4-6 hours or overnight). Refrigerate the extra coconut milk.
  2. Preheat your oven to 375 degrees F. Spray a small baking dish with nonstick spray. Combine the blueberries and coconut sugar in the dish. Roast for 20-30 minutes, until juices are released and are bubbly. Let the roasted blueberries cool (they’ll get “jammy”). You can place them in the fridge until you’re ready to make your milkshake.
  3. In your high-powered blender, combine the roasted blueberries, coconut milk cubes, cottage cheese, cream cheese, and maple syrup. Add ¼ cup of the reserved coconut milk too.
  4. Select the “icy drinks” or “smoothies” setting on your blender and let blend. If the blender pauses because it needs more liquid, carefully add more of the reserved coconut milk through the top of the blender. If needed, pause the blades and scape it down and then continue to blend. [If your blender doesn’t have preset settings, you’ll want to start on low speed and then adjust to a medium to high speed until the milkshake is completely smooth.]
  5. When your milkshake is completely smooth, stop and taste it. If you’d like it more sweet, add a bit more maple syrup. If you want a stronger “cheesecake” taste, add 2 more Tbs of cream cheese! Finish blending. Pour, enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/
For the giveaway! Fill out the Rafflecopter. This giveaway is open to US residents only (sorry peeps!). I will verify entries, so please, no fibbing. The giveaway winner will be notified via email and must respond within 48 hours to claim his/her prize. Winner will be able to choose the color of his/her blender. Good luck!

a Rafflecopter giveaway

Note: This is not a sponsored post and all opinions are my own. The giveaway is being provided by KitchenAid and the blender will be shipped directly to the winner from them. 

Rocky Road Coconut Milk Ice Cream

Rocky Road Coconut Milk Ice Cream will be your new sunny day favorite! It’s full of squishy marshmallows, nutty pecans and delicious chocolate. Plus, it’s all dairy free and you don’t need an ice cream maker!

Rocky Road Coconut Milk Ice Cream // treatswithatwist.com

Not to brag, but I had the best weekend EVER!

My husband and I were both in great moods, the weather was B-E-utiful, and I lived off of Rice Chex and ice cream. Whoot whoot!

And I’m in total summer and birthday mode, despite the incoming rain and birthdays being SO spaced out. Nonetheless, here comes the ice cream! Cake is coming at ya later this week.

I couldn’t help but want to use up my Malvi marshmallows in the sweetest way possible. And when it comes to mallows and ice cream, you gotta go with Rocky Road!

Before you say anything, yes I realize that Rocky Road is almonds and mallows, but I didn’t have almonds, and decided to be resourceful and fancy pants with toasted pecans instead. Total win!

I used the same technique that I used for my Pistachio Chocolate Chip Coconut Milk Ice Cream, using my Blendtec blender.

You don’t need a Blendtec, but this machine is my baby and I lovvvveee it. I have a Vitamix too and several other options and could talk about blenders for days with you! Super helpful hint: if you’re wanting an amazing blender, but for a bit less, try looking at their refurbished models. They are cheaper but the same quality, they’ve just been previously loved! Enough of the shopping rant now.

Rocky Road Coconut Milk Ice Cream 3

Rocky Road Coconut Milk Ice Cream 4

I use these for ice cream containers. 

This ice cream will be your new sunny day favorite! It’s creamy, sweet, chocolatey, nutty and mallowy, and dairy free! 

Rocky Road Coconut Milk Ice Cream // treatswithatwist.com

Rocky Road Coconut Milk Ice Cream 5

Rocky Road Coconut Milk Ice Cream
Rocky Road Coconut Milk Ice Cream will be your new sunny day favorite! It's full of squishy marshmallows, nutty pecans and delicious chocolate. Plus, it's all dairy free and you don't need an ice cream maker! (makes 1 pint)
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Ingredients
  1. 1 can coconut milk (full fat)
  2. 1/3 cup coconut sugar
  3. 2 Tbs. cocoa powder
  4. 1 ½ tsp. vanilla extract
  5. small pinch sea salt
  6. ½ tsp. vodka
  7. ¼ cup small marshmallows*
  8. 1/3 cup toasted pecans or almonds, chopped
Instructions
  1. PREP: shake your coconut milk can and pour it into a standard ice cube tray (you’ll have some leftover in the can). Freeze completely (and refrigerate the leftover).
  2. In a high-powered blender, combine the coconut milk cubes, coconut sugar, and 1-2 Tbs of the leftover coconut milk. Select the “ice cream” setting (or use your blender manual to look up how to manually blend ice cream, which should be very high power for around 40 sec). Afer the ice cream is blended (you may have to scrape down the sides, but resist adding more liquid, trying to make the ice cream as thick as possible). Then, add the cocoa, vanilla, sea salt and vodka and blend completely and quickly. The vodka keeps the ice cream scoopable, so try not to leave it out.
  3. Stir in the marshmallows and chopped nuts. Pour into a freezer container and freeze for a few hours, or until more solid and you’re ready to serve. Scoop and enjoy!
Notes
  1. *I used small square Malvi marshmallows, which I cut into quarters.
  2. Marshmallows will float to the top if your ice cream base is thin, so you may need to freeze your ice cream for a couple hours, take it out and stir it around to disperse the marshmallows better, then freeze it more.
  3. I used a Blendtec for this recipe, but I also own a Vitamix that I love and use too. If you have a blender question, just let me know.
Treats With a Twist http://www.treatswithatwist.com/wp/
This is not a sponsored post. I am a Blendtec affiliate but opinions are my own about my blenders. If you purchase a Blendtec using my link in this post or on my sidebar, you’ll receive Free Shipping. 

Blood Orange Banana Sorbet

Blood Orange Banana Sorbet is a super simple, very healthy treat to get you in a Springtime mood! This recipe is so simple, you’ll be enjoying homemade sorbet, vibrantly colored from blood oranges, in no time!  

Blood Orange Banana Sorbet // treatswithatwist.com  

Happy Spring!

I don’t know what Spring looks like at your house, but at mine it looks like rain and clouds. But I can certainly pretend that it’s sunny…for a hot second.

My parents came to visit this weekend, and by visit I mean my dad came to work tirelessly in my garage, building me a beautiful new desk, some honeycomb shelves, then move all of my furniture around. And my husband was absorbed by March Madness. And I took credit for way too much of the building of the desk. Stellar weekend.

To help use up some of the blood oranges I bought I thought I’d make something vibrant, sweet, fresh and Springy!

To be honest, blood oranges are very hit-or-miss. Out of a big bag you can get a slight few that are actually tasty and the rest are flavorless or taste weird. I hate that. But when you get a good one, it’s totally worth it! And the color just can’t be beat! I love that deep red color.

So, here it is, Blood Orange Banana Sorbet! It’s seriously a quick and easy peasy treat. And it’s basically a frozen smoothie, so go ahead and eat the whole pint or eat it for every meal. The vodka is only enough to smooth out the texture, not even enough to hit your tongue.

Blood Orange Banana Sorbet 1

Blood Orange Sorbet 4

I used my Blendtec to make this one, but whatever blender you have will probably be more than fine! Just blend until it’s completely smooth. I freeze my ice cream and sorbet creations in these disposable pint containers, but you can use anything that is well-sealed (though these are awesome bc they look so legit).

Blood Orange Banana Sorbet 2

Blood Orange Banana Sorbet 3

Blood Orange Banana Sorbet // treatswithatwist.com

I hope your Spring is bright and beautiful! Time for fresh fruit and lots of sorbet. Enjoy! 

Blood Orange Banana Sorbet
Blood Orange Banana Sorbet is a super simple, very healthy treat to get you in a Springtime mood! This recipe is so simple, you'll be enjoying homemade sorbet, vibrantly colored from blood oranges, in no time! (makes 1 pint)
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Ingredients
  1. 4 blood oranges, peel and pith cut away
  2. 1 over-ripe banana, frozen in chunks
  3. ½ tsp. vodka
Instructions
  1. In a high powered blender, combine the blood oranges (I use a sharp knife and cut away the outer peel and pith, then remove the thick white pith vein from the middle) and the frozen banana. Blend until smooth. Add the vodka and quickly blend in.
  2. Pour the mixture into a pint-sized ice cream container and freeze for at least 6 hours or overnight.
  3. Before serving, let the sorbet warm up on the counter for a few minutes to make it easier to scoop. Scoop, serve, enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/
 This is not a sponsored post. It contains affiliate links though. 

All Fruit Blueberry Sorbet

All Fruit Blueberry Sorbet is my super healthy solution to those “I have to have ice cream right now” situations. Just fruit (and a little splash of something special) means no sugar…and so you can pour as much chocolate sauce on top as you want! 

Blueberry Sorbet // treatswithatwist.com

Thank you for your patience! I tried to post this recipe for you yesterday, but I was caught in an ice storm in my attempt to drive back home from a weekend away…I spent the night in the half-way zone and made it home safely this morning. So now you get sorbet. I realize this may seem crazy since it is icy and snowy out, but I’m an ice cream an sorbet girl in any weather. 

Blueberry Sorbet! So, this sorbet is made from ALL fruit (ok, vodka doesn’t count). That means, no truck-loads of sugar or weird smoothing gums or whathaveyou. Just blueberries, bananas, a splash of lemon juice (to keep it bright tasting and the color from browning), and that sneaky dash of vodka to keep it creamy and scoopable. And because it is made of all fruit, feel free to douse it in chocolate sauce or warm peanut butter.

This is way more than a guilt-filled dessert. Because seriously, it’s just fruit.

Blueberry Sorbet 6

Blueberry Sorbet // treatswithatwist.com

Blueberry Sorbet 5

I think the best part is that I made it in a blender and then put it in an ice cream carton to freeze for later. You can eat it right away, but if you put it in the freezer for later, let it sit out for a couple minutes so its perfectly scoopable (the vodka helps SO much with this, so you’re not left with a brick of sorbet).

I used my Twister Jar for my Blendtec* while blending this and it made it SO creamy and smooth without me having to scrape down the sides at all. But if you don’t have a Blendtec, that’s totally fine too! Just make sure you stop and scrape down the sides of your blender a few times so the fruit gets creamy. 

Blueberry Sorbet 2

Blueberry Sorbet 1

Blueberry Sorbet 3

Blueberry Sorbet 7

This is one of my favorite new recipes for dessert or just for getting your fruit servings in. Enjoy! 

All Fruit Blueberry Sorbet
All Fruit Blueberry Sorbet is my super healthy solution to those "I have to have ice cream right now" situations. Just fruit (and a little splash of something special) means no sugar...and so you can pour as much chocolate sauce on top as you want! (makes a scant pint)
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Ingredients
  1. 2 overripe large bananas, frozen*
  2. 1 cup frozen blueberries
  3. juice of ½ a lemon
  4. ½ tsp. vodka
Instructions
  1. Combine the bananas, blueberries and lemon juice in a high-powered blender (I used the Twister Jar of my Blendtec, but this is not necessary). Set your blender on “ice cream” and let it run the cycle; or blend on a high speed until smooth (you may need to stop the blender and scrape it down several times).
  2. When the sorbet is smooth, add the vodka and pulse a few times to distribute.
  3. Serve it right now or scoop into an ice cream container to freeze and eat later. Enjoy!
Notes
  1. *to freeze your bananas: peel and break into chunks then freeze in an airtight bag
Treats With a Twist http://www.treatswithatwist.com/wp/
 *there are affiliate links in this post