Tag Archives: coconut milk

coffee liqueur, banana + coconut cream poptails in almond-dusted dark chocolate | #popsicleweek

Duuuuuuude. It is so hot this week here in Denver. While it might not be the best week to photograph popsicles, it is definitely the right week to get down on some refreshing, innovative, exciting, frozen treats on sticks. That is just what is happening across the interwebs, thanks to ineffably creative Billy Green of Wit & Vinegar.

It’s officially #POPSICLEWEEK.

The last day of it, in fact. And I’m coming in hot with something insanely delicious. This is the fourth year of Billy’s roundup of frozen pops, and I couldn’t be more excited to share my favorite recipe-of-the-week, along with about 100 other bloggers. Here’s the entire list of popsicle participants. There are enough recipes to satisfy your summery cravings all season long.

And now for some rich, creamy, boozy {and vegan!} popsicles made with St. George Spirits’ NOLA Coffee Liqueur. They’re filled with blended bananas and full-fat coconut milk and drizzled with my favorite condiment-of-the-moment, dark chocolate magic shell. All of my favorite flavors, together in one frozen bite.coffee, banana + coconut cream poptails with vegan magic shell | #popsicleweek | holly & flora coffee, banana + coconut cream poptails with vegan magic shell | #popsicleweek | holly & flora coffee, banana + coconut cream poptails with vegan magic shell | #popsicleweek | holly & flora

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rhubarb + rosé ramos gin fizzes | getting our hands dirty

I’m definitely a strong supporter of getting my hands dirty, both literally and figuratively. Rolling up my sleeves and doing whatever it takes to make it happen: the job, the dream, the dishes, the groundwork, the coffee.

Today is one of those extra dirty days. I scrapped my earlier introduction here because I just have to keep it real. I let the basement flood last night. This actually happened. I was home alone, happy to have an unexpected evening off. I had been catching up in the garden, planting the last of the peppers, and I walked inside the front door. I heard a fluttering sound coming from the vent. I jiggled the lever and figured that something like a piece of paper was lodged in the ducts. No big deal. I had a shower to get after.

rhubarb + rosé ramos gin fizz | initiating the jumprhubarb + rosé ramos gin fizz | initiating the jump

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pumpkin pie martini with coconut cream + homemade pumpkin spice syrup

Today is the first day it actually feels like fall here in Denver. Cool, rainy, and cozy. Thankfully, I have the day off, and I defiantly plan on staying in my PJs most of the morning. There just may be a Hobbit marathon in the works. I am actually welcoming the idea. I came home from work rather late last night, and my entire house smelled of freshly cut basil. Steve took an inventory of the garden and harvested enough vegetables and herbs to span the surface area of our dining room table. There’s so much here to be grateful for.

Between the Hobbit movies, there will be lots of pesto-making, tomato-puréeing, chutney-prepping, and herb-drying. All of these are easily accomplished in my PJs, for the record. I think the most exciting event this Wednesday, however, is Sara Cornelius of Cake Over Steak‘s fabulous roundup, celebrating all-things-pumpkin! It is a #virtualpumpkinparty, and over 70 bloggers are sharing their favorite pumpkin-inspired recipes.

I couldn’t resist the challenge to create a pumpkin cocktail. And not one of those pumpkin-flavored cocktails with whipped cream vodka and store-bought pumpkin spice syrup. Oh, no. This one’s the real deal, and it’s made with full-fat coconut milk, a bitter amaro, homemade pumpkin spice simple syrup, and aged rum.

And it’s delicious. And you can already thank us all for fulfilling your pumpkin desires throughout the rest of the year.

pumpkin pie martini | holly & flora pumpkin pie martini | holly & flora Continue reading

two bowls of sherbet on a cutting board

blood orange + campari sherbet {vegan}

I’ve been in a seasonal slump lately. It’s definitely a product of the cold weather and shorter days. I’m doing all the usual advice, like getting up earlier, going outside for some Vitamin D, lighting candles at night, and listening to cheery music. I’ve also been filling up my kitchen with bowls of lemons, oranges, and limes. I will say that their pungent aromas and punchy colors do pick me up quite a bit. The fact that citrus season falls in mid-winter is kind of like a love letter from nature, letting me know that longer days, warmer weather, and summer are on their way.

My citrus obsession has led to a lot of fun experimenting with different recipes and means of preserving these prime winter fruits. I’ve dabbled with lemon curd, preserved  lemons, and a few versions of citrus salads. I even managed to make a tangy orange marmalade, despite the fact that I let the preserving pot boil over. Cleanup was not fun. Not too proud about that moment. And then I came across a recipe for orange sherbet, via the Brown-Eyed Baker.

Right then, I knew exactly what I was going to do with my last basketful of blood oranges.

And if I accidentally type the word, sherbert, instead of sherbet, please don’t scold. Does anyone else feel the need to add the “r” to the word? I don’t know if it is a southern thing or just an accidental pronunciation that caught on, but I still slip up and add the “r.” I suppose worse things could happen, right?

overhead view of blood orange sherbet with orange slices blood orange sherbet with orange slicesNo, I am not 100% vegan, yet. I do, however, consume copious amount of veggies and eschew products that promote animal cruelty. I have slowly been reducing the amount of dairy in my recipes and meals. Giving up cheese has proven to be a futile effort, since the likes of Manchego, the Drunken Goat, and anything Haystack Mountain permanently reside in my refrigerator. It is always tougher to avoid your favorite foods, if your housemate isn’t on board with you. I blame Steve.

Dirty confession? I have wound up on the floor of my kitchen, at some ungodly hour of the night, either shoveling cheese and crackers into my mouth or cutting to the chase and eating a slab of the stuff, like you would a chocolate bar. It’s my vice, my current addiction. It will be the last animal product to go, if/when I do commit to the vegan lifestyle.

Vegan or not, I swear you’ll go crazy for this sherbet. It has just the right about of creamy texture, fruity sweetness, and tart-y punch. The best part about this recipe? You don’t even need an ice cream maker. David Lebovitz told me so.

close-up of spoonful of sherbet overhead view of sherbet and flowered towel


blood orange + campari sherbet {vegan}


  • 1 tablespoon blood orange zest
  • 1 cup cane sugar
  • 1 teaspoon sea salt
  • 2 cups blood orange juice {about 5 oranges}
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 teaspoons Campari
  • 2/3 cup coconut cream {see notes}
  1. Wash and zest your blood oranges, until you have a firmly packed tablespoon of zest. I used my new Microplane zester that my mom sent me. It is amazing.
  2. In a food processor, combine zest with sugar and salt. Pulse until the zest is well-distributed and mixture is slightly damp.
  3. In a juicer, juice five or six oranges, until you have 2 cups of liquid. If you don’t have a juicer, you can peel and purée the oranges in a blender and run them through a sieve, if you’d like.
  4. Add the blood orange juice, lemon juice {I used a hand-squeezer for this small amount}, vanilla extract, and Campari to the sugar mix. Process for about a minute or until the sugar is completely dissolved.
  5. In a blender, whip the coconut cream until light and airy. How do you make the coconut cream? This is the best tutorial I’ve found.
  6. Add the coconut cream to the mixture and pulse until incorporated. See bullet below on how to obtain coconut milk needed for the coconut cream.
  7. Pour mixture into a deep baking dish or a large plastic container. I used a Tupperware-like rectangular pan, and it worked out perfectly. Place this in the freezer and set the timer for 45 minutes.
  8. Take the pan out of the freezer and stir or whisk the mixture vigorously or use a stick blender, breaking up any clumps. Place it back in the freezer. Repeat this step every 30 minutes, until the sherbet is frozen. The sherbet will be ready within 3 hours.
  • Freeze it right. Okay. Want to know what I did? Yes, this recipe incorporates David Lebovitz’s suggestions, but I actually didn’t stir the sherbet, after I placed it in the freezer. I wanted to see if it was even necessary. I have found that the texture is improved, when you whisk or blend the sherbet every 3o minutes; however, if this seems a little much for you, feel free to skip it. It still makes a great sherbet anyway!
  • Buy only organic. Always use organic citrus fruits, especially when incorporating zests.
  • Keep the zest! I apply a great tip from Local Kitchen on zesting. Anytime you have to juice or squeeze citrus, always zest your fruit before cutting it. Use any leftover zest and combine it with sea salt to make citrus-infused salts for seasoning. Here is the recipe.
  • Find the right coconut milk. Look for the cans of unprocessed and unsweetened coconut milk. Place a can in the refrigerator overnight, making sure to not disturb it. The next day, invert the can and open the top. The coconut cream will have separated from the water, and you can spoon it straight from the can! The Kitchn has a great breakdown of differences among canned coconut milk, coconut cream, boxed coconut milk, and coconut water.

close-up of sherbet two bowls of sherbet two bowls of blood orange sherbet with thyme sprigone bowl of blood orange sherbet with flowered towel

I have been researching wines for an upcoming series at the Kitchn on dessert wines, so I had a bottle of Moscato already open in the fridge. What a coincidence! It just so happens that sorbet and sherbet pair perfectly with this sweet, bubbly, low alcohol wine. And it’s absolutely perfect for brunch, since the alcohol sits comfortably around 8%. Steve and I have a tradition of starting a vacation off {a day off?} with a bottle of Moscato d’Asti, usually Michele Chiarlo’s “Nivole”. So, every time I open a bottle of this peachy nectar, I am reminded of vacations and taking it easy.

{Big thanks to my helpful wine colleagues, Sam Folsom, Bridget Witzell, and Steve Mason, for always keeping me in the loop, suggesting Mondavi, and keeping me stocked up!}

robert mondavi moscato d'oro


Robert Mondavi, Moscato d’Oro, Napa Valley, 2013


  • On the eyes  –  This lightly sparkling wine is a pale, golden straw color.
  • On the nose  –  You’ll immediately notice bright floral notes, with aromas of ripe peaches, and orange blossom. This wine will transport you to summer in an instant.
  • On the palate  –  It showcases notes of honeyed peach, lychee, and a serious mouthful of orange blossom. The acidity is medium in intensity and provides a refreshing contrast to the sweet style of this wine. Its gentle bubbles also pair well with the sweetness of the Moscato di Canelli grape.
  • On the table  –  I’d pair it with this blood orange sherbet, of course! The Moscato d’Oro would also go perfectly alongside a citrus semifreddo, a fruit tart topped with lemon curd, lemon meringue pie, a lemon olive oil cake, or a bowl of summer berries.
  • On the shelf  –  This bottle sits around $25 for a 375 mL {half-bottle} size.
  • On the ears  –  Of course, I paired it with some music. This album has been out since 2013, but I have recently gotten into it. And by “into it”, I mean playing the album on repeat a few times through. The Stroke’s Comedown Machine has gotten me out of a winter funk on a couple of occasions this year. I would definitely say the personality of this wine and dessert exemplifies the track, “One Way Trigger.”

If you are ever out in Napa Valley, visiting the Robert Mondavi Winery is an absolute must. It is a rite of passage for any wine lover. Mr. Mondavi revolutionized the wine industry in California and brought Napa Valley to worldwide acclaim. Plus, the facilities and property are just plain gorgeous. The barrel room is one of the most pristine examples I’ve seen. And the winery is more than happy to schedule a tasting and tour.

blood orange sherbet with moscato

For a decadent and easy treat, pour moscato over the blood orange sherbet.

I have to share some of the gems I’ve found from the internets on preserving and preparing blood oranges. At least pinning these recipes and dreaming about them has brightened up my week:

empty bowl of sherbet with spoonsI’ll close with a few Instagrams from the past week. One of my New Year’s goals was to start seriously studying calligraphy and hand-lettering. My foray into calligraphy has proven to be a challenging, yet incredibly fun, process with a very steep learning curve. Learning to ebb and flow with the pressure-release action of a calligrapher’s pen is not a task one perfects within a few months’ time. I have a great respect for letterers, who have mastered this graceful technique.

My original goal was to practice daily throughout the month of January, but I’ll continue to practice an hour a day, since I’ve basically established the habit. I am already seeing progress and have a better feel for the pen. I’ve also been dabbling with the medium of a digital pen to produce some fun hand-lettering pieces. The one below was prompted by a hand-lettering challenge, hosted by Miranti, of the blog and company, Pen and Peplum. Her work rocks, and her once-a-week challenge keeps me focused on my practicing.

What resolutions or intentions have been sticking for you?

Have you used the no-ice-cream-machine method for making sorbet, ice cream, or sherbet?

Do you have a recommendation for a machine?

And please send me a link to whatever citrus projects and recipes that have been inspiring you. As if I needed another excuse to go out and buy a bag of citrus!

Cheers!

Jayme

hand-lettered winter words

cherry + vanilla + coconut milk ice pops {vegan}

I made these cherry + vanilla + coconut milk ice pops a couple of weeks ago. They disappeared all-too-quickly – within, like, two days! Or so I thought. I was cleaning out my freezer yesterday and, to my delight, found that one had slipped under some frozen blueberries. It was waiting so patiently for me to find it! Needless to say, I went out to the garden, sat down, and tried to savor it slowly. These are some my favorite ice pops to date.

It was almost like I was immediately rewarded for taking the time to clean out my frozen storage department. I have been following along with the Kitchn’s twice-a-year “Kitchen Cure”, a step-by-step revamp of your kitchen over the course of a few weeks. I am not quite up to date with the assignments, but I have the best of intentions to get my kitchen into shape, since our recent remodel. An upcoming {and long-awaited} blog post on the process and the details will definitely happen in the near future. We are awaiting the delivery of our range hood, and then we can complete the final tiling!

Until then, let’s enjoy some cherries!


cherry + coconut milk ice pops {vegan}


  • 9 ounces full-fat coconut milk
  • 12 ounces ripe cherries, pitted and fully blended
  • 1/4 cup agave nectar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  1. Combine the coconut milk with 1/8 cup of the agave nectar and the vanilla. Stir to incorporate.
  2. Evenly divide the mixture into six ice pop molds and place in the freezer for 10 minutes.
  3. Meanwhile, purée the pitted cherries and add the remaining 1/8 cup agave nectar and the lemon juice, mixing together thoroughly. Set aside.
  4. Once the 10 minutes have passed, slowly pour and evenly distribute the cherry mixture over the coconut mixture. Freeze for 30 more minutes.
  5. Now you can add the stick and continue freezing for another 3-4 hours.
  6. Wait patiently, and then eat them UP!

We grabbed some cherries from the Pearl Street Farmers’ Market here in Denver and also hand-picked our own sour cherries at Berry Patch Farms in Brighton. Aside from eating them right out of the box and making a couple of batches of ice pops, we have made a summer fruit bake, baked a cherry pie, fixed some brandied cocktail cherries, and mixed up some amazing cherry bourbon smashes.

I’ll close with some shots from a recent trip to Berry Patch Farms. This organic, family-run farm is about 30 minutes north of our house, but the trip is always worth it. We brought home some free-range, fresh eggs, colorful flowers, herbs, and vegetables. This past trip, we picked cherries {first time ever!}, and it was so much fun. We arrived about an hour before they closed, so we hustled and managed to quickly pick about eight pints. It helps to have a 6’4” boyfriend to score the cherries at the top, that no one else had gotten that day!

XO,

Jayme