Mint Chocolate Boozesicles | A Frozen After-Dinner Dessert

Mint Chocolate Boozcicles aka Frozen Grasshopper Grasshoppers are the delicious after-dinner cocktail famous for their trademark green colour. We’ve transformed this classic New Orleans drink recipe and turned it into a refreshing frozen treat. These boozy little beauts have all four essential food groups: sugar, fat, chocolate and of course, alcohol.

Mint Chocolate Boozesicles  (aka Frozen Grasshoppers) Mint Chocolate Boozcicles aka Frozen Grasshopper

Serves 6

Ingredients

  • 1/4 cup Creme De Menthe
  • 1/4 cup Creme De Cacao
  • 1 cup milk ( we used 2% milk)

Method

1) Mix ingredients in a pitcher

2) Pour into popsicle mould

3) Freeze until popsicles are set.

4) Enjoy!

 

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Easy Blackberry Limoncello Granita

Blackberry Limoncello Granita

Granita is a light iced dessert similar to a sorbet, but made with half the effort, no ice cream maker necessary.  This simple but satisfying dessert with origins in Sicily literally melts in your mouth!  Here at the Flirty Foodie, we are always looking for excuses to incorporate liquor into our recipes.  This rendition takes advantage of fresh in season blackberries and tangy Limoncello, a combination that is a near religious experience for your taste buds!  This refreshing sweet treat is ideal for those summer scorchers, on those days where relief from the heat can be cured by a good old brain freeze via liquor laden snow cone. Continue reading

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Fab Food Photo of the Week: Brie & Peaches

Warmed brie topped with gin marinated peaches.

Nothing beats a fresh tree ripened peach in the summertime.  Peaches are a versatile fruit that shine in desserts and can add complexity to savoury dishes.  We love this dessert created by Chef Tony Rondow at a recent cooking course at Lucky’s Liquor Store; a wonderful marriage of savoury and sweet.  Ripe and juicy peach slices marinated in gin, mint and lemon juice are layered on a slice of baked creamy brie cheese.

Berries, cherries, peaches or grapes.  What’s your favourite summer fruit? Post your answers below! 

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Fab Food Photo of the Week: Death of a Dessert

This photo is an oldie but remains one of our favourites, perhaps because of the memories it conjures and the carnage it captures.  Taken during a girls night in a scene that was straight out of Sex in the City.  Think four friends, martinis, desserts and a whole lot of gabbing – our favourite guilty pleasure!  The unfortunate casualty of our ravenous appetites is the Modern Cafe’s Apple Tarte Tatin.  This baked apple served on crispy puff pastry smothered in a decadent butterscotch sauce is sinfully good.  It will definitely keep the doctor away, but not your dentist!

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Fab Food Photo of the Week: Pecan Pie

Pecan pie is one of those desserts that conjure up mouth watering memories of the holidays. Sure it has a bit of a bad reputation (there are a lot of terrible pecan pies running around out there) but when made right they can be downright delectable.

Old fashioned, chocolate, or bourbon? What’s your favourite variety of pecan pie?

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Eating Out: Bistro Taiyo Sushi Bar & Izakaya

A Japanese salad of burdock root and carrots with sesame oil

Bistro Taiyo Sushi Bar & Izakaya, located in the heart of Nanaimo’s Old City Quarter has served up authentic Japanese home-style cuisine for years. Under new ownership since 2011, Takeshi Hirose and Shin Koshimizu have given it a sophisticated remodel while still keeping true to the character and friendly atmosphere of its previous incarnation. From the moment you are warmly welcomed by the gracious all Japanese staff, you feel as though you’ve stepped into a small restaurant in Tokyo, minus the happy hour crowd in suits. The space though modest, features a sleek sushi bar where one can get a front row seat of sushi chefs in action. In addition, there are tables lining a bench and wooden chairs with traditional paper lanterns floating from the ceiling. While we do recommend that you pull up a seat at the sushi bar, we grabbed a table in anticipation of the serious spread we planned on ordering. The extra table space was needed. Continue reading

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Fab Food Photo of the Week: Chocolate Covered Strawberries

We adore chocolate and strawberries respectively, but when you put them together the result is pure ecstasy. There really is an art to making these ambrosial little treats. Perhaps one day we’ll tell you more but for now here’s a little insiders tip. Stick a toothpick into the strawberry, after you dip it turn it upside down and insert the toothpick into a piece of Styrofoam. 

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