Monthly Archives: April 2015

  • Tequila-Spiked Mango and Avocado Salsa

Tequila-Spiked Mango and Avocado Salsa

Posted on April 27, 2015


I can’t really think of a reason not to.

Unless of course you consider that it’s Monday and we are suppose to be acting like responsible adults. But that’s no fun. No fun at all.

Instead, let’s focus our attention on the fact that Cinco de Mayo is right around the corner. So we should be consuming as much tequila as possible between now and then. Also, we have to seriously step up our avocado and tortilla chip game.

Since I’m feeling super lazy lately (lately = all the time), I decided to take care of all three of those things with one single recipe: Tequila-Spiked Mango and Avocado Salsa. I kid you not.

Tequila-Spiked Mango and Avocado Salsa |

I really didn’t think salsa could get any better than it all ready was. But then I got the idea to soak the mangos in tequila and well, I bet you know exactly what I’m about to say next. IT GOT BETTER! Like whoa. This is salsa on steroids. Wait. No. This is salsa on tequila. But like in a good, fun way. Not in a sloppy, falling down on the floor kind of way. This is salsa after just 1 or 2 shots of tequila. Not 6. We are keeping it classy here, folks.

Obviously, I think you should make this for Cinco de Mayo. But why stop there? This Tequila-Spiked Mango and Avocado Salsa is going to be your new summer time go-to party snack. I can just feel it. Or maybe I’m just feeling some of the tequila. I don’t know. It’s hard to tell the difference at this point.

{insert brilliant segue here}

In totally unrelated news, I’m heading up to Vermont this week for Camp Gathering Vermont 2015, hosted by Sweet and Simple Magazine at one of Vermont’s premier destinations, Topnotch Resort. I’ll be hanging with some crazy talented food bloggers, writers and photographers. And of course, indulging in the local food scene and exploring all the beauty that the area has to offer. Make sure to check out the hashtag #CampGatheringVT to see what we’re up to and what we’re eating (hint: it will involve a lot of maple syrup).



Tequila-Spiked Mango and Avocado Salsa

Yield: Makes about 4 cups

Tequila-Spiked Mango and Avocado Salsa


  • 2 champagne mangos (also sometimes called honey mangos)
  • 1/4 cup tequila
  • 2 avocados
  • 1 small red onion, peeled and diced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 jalapeño pepper, diced
  • Zest and juice from 1/2 lime
  • 1 tsp. agave nectar


  1. Peel the champagne mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
  2. Cut the avocados in half. Remove and discard the seeds. Scoop the avocado flesh from the peel and dice it. Add the diced avocado to the bowl with the tequila-soaked mangos. Add the diced red onion, cilantro, jalapeño pepper, lime zest and juice and agave nectar. Toss gently to combine.
  3. Serve immediately with tortilla chips. Or cover and refrigerate for up to 6 hours before serving.
  • Vanilla Cream Popsicles with Brownie-Toffee Crunch {Gluten Free!}

Vanilla Cream Popsicles with Brownie-Toffee Crunch {Gluten Free!}

Posted on April 24, 2015

Disclosure: I am an ambassador for Rodelle, which means they occasionally provide me with ingredients to use in my kitchen. As always, all opinions expressed are 100% my own. I only recommend brands and companies that I love and trust, and I am forever committed to sharing quality recipes and products.

Last week I was all like “it’s summer!”. I wore flip flops, got a tan, grilled the heck out of things, drank sangria and made a dizzying array of popsicles.

But now. Not so much. I’m currently curled up on my couch under a big fluffy blanket. It’s kind of embarrassing. I just sort of “went for it”. And now I’m being forced to consume popsicles while wearing a sweatshirt and closed toes shoes. Can you imagine the horror? It’s bad.

Hopefully you live somewhere warmer so you can enjoy these Vanilla Cream Popsicles with Brownie-Toffee Crunch in the way that they were meant to be eaten: outside in the sun with sticky fingers. Yeah. That sounds pretty good to me.

You know what else sounds pretty good? How about the fact that these popsicles are totally gluten free. Boom! I used my favorite flourless brownie recipe, because I didn’t want anybody to have to miss out on this popsicle train ride. But while these brownies may be sans flour, they certainly aren’t lacking in the chocolate department. I made them with a mix of chopped chocolate and Rodelle Gourmet Baking Cocoa, which gives them a really intense, over-the-top chocolate flavor.

And to give these popsicles a bit of texture, I sprinkled in some toffee pieces. Because it’s all about the contrast of the chewy brownie and the crunchy toffee. You know what I’m talking about. And see those little black specks? I used an entire scraped Rodelle Madagascar Bourbon Vanilla Bean in the milk mixture for maximum vanilla goodness. It’s pretty awesome.


So summer. You can come back anytime now. I’m ready for you.

In addition to sharing these dreamy popsicles with you today, I also have some fun news to report: I’m officially a Rodelle Brand Ambassador! Woo hoo!

I could not be more excited to be a part of the Rodelle Team. Not only do they make some of the most high quality pantry essentials available, but they also have a strong commitment to social and environment issues. For example, did you know that their entire facility is powered by wind and other alternative energy sources? That’s pretty cool! So when you reach for Rodelle products, not only are you putting the best stuff in your recipes, you’re also doing a little something extra for our planet and the people in it. And that is something we can all feel good about.

Also, I feel pretty good about popsicles. Even if it’s not quite summer yet.



Recipe inspired by Lady and Pups

Vanilla Cream Popsicles with Brownie-Toffee Crunch {Gluten Free!}

Yield: Makes 10-12 popsicles, depending on molds

Vanilla Cream Popsicles with Brownie-Toffee Crunch {Gluten Free!}


  • 6 tablespoons unsalted butter, cubed
  • 8 ounces dark chocolate, chopped
  • 3/4 cups sugar
  • 1/8 tsp. salt
  • 2 eggs, at room temperature
  • 1 tablespoon Rodelle Gourmet Baking Cocoa
  • 3 tablespoons corn starch
  • 1 1/2 cups whole milk
  • 1 cup sweetened condensed milk
  • 1 Rodelle Madagascar Bourbon Vanilla Bean
  • About 1/2 cup chopped toffee


  1. Make the brownies. Pre-heat your oven to 350 degrees. Line an 8 X 8-inch baking pan with parchment paper, letting some hang over the sides (you will use this to lift out the brownies later). Spray the parchment paper with non-stick cooking spray.
  2. In a medium saucepan over medium heat, melt the butter. Turn the heat down to low and add the chopped chocolate, stirring with a wooden spoon until the chocolate is completely melted. Remove from the heat. Stir in the salt and the sugar. Then stir in the eggs one at a time. Add the cocoa powder and corn starch and stir the batter vigorously for at least 1 minute. The batter will appear lumpy at first, but will smooth out as you stir. Pour the batter into your prepared baking pan and bake in your pre-heated oven for 25-28 minutes. Remove from the oven and let the brownies cool completely in their pan. Once completely cooled, crumble about 1 1/2 cups worth of the brownies. You will not use all the brownies for this recipe. But I think you know what to do with the leftovers (hint: eat them!).
  3. Add the milk and the sweetened condensed milk to a microwave safe bowl. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the milk mixture. Whisk briefly. Microwave the mixture for 30 seconds on high. Whisk vigorously. Then microwave for an additional 30 seconds and whisk vigorously again. This helps to incorporate the sweetened condensed milk and separate the vanilla bean seeds.
  4. Assemble the popsicles. Spoon about 1 tablespoon of the milk mixture into your popsicle molds. Transfer the molds to your freezer for about 30-40 minutes to give the milk layer time to firm up slightly. Add some brownie crumbles to each of the popsicles molds. Don’t fill the molds completely at this time. Using something long and skinny, like a straw or a butter knife, gently push the brownies down into the mold. But don’t pack them in too tightly. You want some spaces (the milk mixture will fill in the spaces). Sprinkle some of the toffee pieces over the top. Then repeat, adding more brownie crumbles and then toffee pieces, until the molds are almost filled. Whisk the milk mixture and then pour in enough of it to cover the brownie-toffee layers, filling the molds until it the liquid reaches the top.
  5. Place the popsicle in your freezer and allow the popsicles to partially set (about 1 hour) before inserting wooden sticks or dowels. Continue to freeze until completely solid, about 6 hours.
  6. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.


1. I found when I tried to completely fill my popsicle molds with brownie pieces, they would frequently get stuck at the very bottom, making it difficult to remove the popsicles neatly from their molds. So this is why I freeze a small amount of the milk mixture at the bottom first, giving the brownies a small “base” to rest on.

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