A fun take on the ice cream shop classic, this Tropical POG Float is the perfect treat for the end of summer, or any special occasion where you need a little hint of paradise.
Since we’re vacationing in Hawaii this week, I thought it only fitting to share my new favorite EASY ice cream recipe – the Tropical Pineapple Orange Guava (POG) Float!
To be fair, I don’t know if I can even call this a recipe because it is soooo simple to make. It only involves four ingredients, all of which you should be able to find at your average grocery store, and takes almost no time to make. There is no cooking involved, just some basic combining of ingredients – the perfect type of late summer recipe when none of us want to be spending hours in the kitchen. Move over, s’mores, I think this Tropical POG Float MAY just turn into the new favorite.
The hubby and I have long been fans of the root beer float. So much so, in fact, that we served them as a second dessert at our wedding. There’s something about that classic taste and refreshing quality that just makes you feel like a kid again – and leaves you wondering why you haven’t made such a simple dessert more often during your adult life.
I still love me a basic root beer float, but this Tropical Pineapple Orange Guava version may just take the top spot, at least during these warm summer months.
But before I get to the recipe, let me clear things up a bit. In Hawaii, POG juice is a huge thing – you’ll see it on the menu at many restaurants, and there are countless different brands sitting on the grocery store shelf. On the islands, however, POG usually stands for “passion orange guava” and, as much as I’d love for it to be widely available here on the mainland, it really isn’t. Three ingredients that ARE widely available here, however, are pineapples, oranges and, at least here in Cali, guava juice. So forgive me for not sticking to the script per se, but I’m pretty sure you’re not going to be disappointed.
Here’s how I constructed my very own Tropical POG Float:
Get some nifty float glasses (although any old glass will do.)
Add some chopped pineapple to the bottom.
Top with orange sherbet.
Add some easy homemade pineapple guava soda (maybe throw in a dash of rum if you’re so inclined.)
Garnish with a pineapple wheel, spoon and paper umbrella.
I tell ya, I feel guilty even considering this a “recipe” but it is just way too good not to share.
Let me know how you like it once you give it a shot, and if you know of any other great “float” concoctions, leave them in the comments below!
Now that the word is out about my pregnancy, I think it’s only fair that I start posting mama-to-be (or just non-drinker) friendly mocktails along with my cocktails. Because, as I’ve discovered these past four and a half months, they can sometimes taste just as good as the real thing (minus the hangover!)
This Cherry Bourbon Breeze and its booze-free version, which I’m simply dubbing the “Cherry Breeze,” is the perfect way to kick off this little series, just in time for Memorial Day!
I hope you like cherries, because both today and Monday’s posts are inspired by my inability to visit the local Farmer’s Market without loading up on the in-season “it” produce. In fact, it was a little hard for me to keep my hands off of the cherries long enough to make this. Luckily, I was able to find cherry juice at Trader Joe’s, so I could use that for the bulk of this cocktail/mocktail and save more cherries for those mid-afternoon pregnancy cravings.
But before I get to this Cherry Bourbon Breeze, can we just talk about what everyone’s plans are for the long holiday weekend? The hubs and I drove up to his parents’ place in Morgan Hill last night, and are taking off early this morning for Tahoe. So excited! As I mentioned in Monday’s Cheesy BBQ Garlic Bread post, Chris’ birthday actually falls on Memorial Day this year, and since we were too busy planning a wedding last year to throw together a big bash for his 30th, we’re doing a “make-up” 30th of sorts for his 31st! There will be a total of eight of us there (plus two babies, my how times have changed!) and we’re really looking forward to a little R&R and time out in the sun. The weather is supposed to be in the 70’s while we’re there, so we’re stoked! What are you all up to this weekend?? Something fun I hope!
So, about this Cherry Bourbon Breeze. It’s no secret on this here blog that I’m a big fan of bourbon/whiskey, and I probably have Chris’ love for it to thank for that. I love me a classic old-fashioned, but have also found some fun ways to mix it up like this Twisted Whiskey Kind of Afternoon and this Bourbon, ‘Barb and Blue. Any of which would be absolutely perfect cocktails to whip up this weekend if you’re not feeling the cherries!
But really, you should be feeling the cherries, because they are soooo good and their flavor translates perfectly into this Cherry Bourbon Breeze. I went for the classic pairing of cherry and orange for this drink, because I knew the flavors would be spot on even in a non-alcoholic version. Did you also know that cherry juice has been proven to be an aid in recovery for sore muscles? So really, I’m doing you a favor with this cocktail here.
For the alcoholic version, all you’re going to need is bourbon, Grand Marnier, cherry juice, fresh oranges and a dash of club soda. For cocktails, unless I’m making something like my fave Harvey Wallbanger Mimosa, I prefer to use juice from fresh oranges as opposed to the pre-squeezed, store-bought stuff. I feel like they add just the perfect amount of orange flavor, without completely overwhelming a drink or making it too sweet.
The only change for the non-alcoholic Cherry Breeze is to simply omit the bourbon and Grand Marnier. I gotta say, it still tastes absolutely fantastic! It was only after I had already made (and consumed) the mocktail that I realized a dash of orgeat might have been the perfect little touch, so if you have some in your bar and want to give it a shot, let me know how it is!
As far as the technique for making this cocktail, it couldn’t be easier! Just throw all ingredients into a rocks glass full of ice and give it a little stir. If you’re feeling daring (or just want your Cherry Bourbon Breeze or Cherry Breeze to look a little more festive) add some skewered fresh cherries as a garnish.
What else do you need to kick off a fabulous Memorial Day weekend?
Which means that here in Santa Barbara we’re having days that are consistently in the 70’s temperature-wise which subsequently means my motivation to spend my days inside in the kitchen has tanked and all I want to do is head down to the beach and sip on Orange Creamsicle Martinis all day. Who’s with me?
In all seriousness, though, I am trying to be much more productive with my work days so I can take at least 40 minutes in the afternoon to go outside for a little walk around the neighborhood. I have noticed such a huge difference in my mood from just that little bit of Vitamin D. Plus, it smells insanely good outside right now with all of the flowers blooming. I have all of our windows open as we speak so I can catch that fresh spring smell whenever a little breeze comes through.
This changing of the seasons also has me brainstorming a bunch of spring-appropriate cocktails, and this Orange Creamsicle Martini is one of those. As I was leafing through one of my latest issues of Bon Appetit or Food & Wine (can’t remember which one at the moment,) I came across an article that was touching on some restaurants around the country that have come up with fun, inventive brunch cocktails. In other words: not your average mimosa.
I can’t remember which restaurant it was, but one cocktail that was mentioned was an Orange Creamsicle concoction of some sort. This one was a bit more elaborate than the average home mixologist (including myself) might dare to embark upon, with things like heavy cream and egg whites being involved, but I couldn’t help but be intrigued and decided I wanted to come up with my own make-at-home version.
I couldn’t be happier with the results of my little experiment. This Orange Creamsicle Martini is one for the books. Plus, it has all the creamy flavor of the classic treat with absolutely NO dairy. That’s right folks, even my lactose-intolerant friends can enjoy this beauty!
So here’s the scoop on how we get all of the delicious flavor with just four ingredients:
First, we all know I’m a fan of minimally processed ingredients, so I decided to make my own vanilla vodka rather than buying a bottle of that artificially flavored junk. This also meant that I could just take the amount of vodka I needed for two cocktails (the amount this recipe makes) and infuse that rather than having to invest in a whole bottle of vanilla-flavored stuff that may otherwise go unused.
Ready for the “big” (not-so-big) secret for how I made the vanilla-infuse vodka? It’s as simple as adding a half of a split vanilla bean to the called-for amount the night before you want to whip these Orange Creamsicle Martinis up. So, maybe tonight?
And that’s literally the hardest part. After you have your vanilla bean-infused vodka, simply shake it up with some orgeat and the freshest orange juice you can find. That’s it! Then just prepare yourself for an incredible flavor-bomb that will forever change the way you weekend brunch. Orange Creamsicle Martinis are not to be messed with.
This would be the perfect cocktail for Easter brunch, Mother’s Day, or really any excuse you have to drink cocktails before noon. I mean, it’s loaded with Vitamin C, which practically makes it a health food, right?
Have a fantastic April weekend and check out some other fun brunch cocktail ideas below! Xo
This easy recipe is an adult spin on the classic Taiwanese bubble tea or “boba.” Refreshing orange, mango and coconut with the slightest hint of rum.
I’ve taken the Taiwanese frosty favorite bubble tea (or boba) and turned it into a cocktail. Yes sireee I sure did. It was the perfect refresher on Sunday afternoon when we returned from the 110 degree heat of San Luis Obispo/Santa Margarita. Chris and I sucked these Orange-Mango-Coconut Boozy Bobas down like we were coming off of a weekend full of too much laughter and indulgence (oh wait, we were, weren’t we?) And with the holiday weekend upon us, I’m sure those remaining tapioca pearls (i.e. the “bubbles”) will be put to VERY good use.
Speaking of, what are everyone’s plans? We’re looking forward to spending some time down at the beach and on our friend’s yacht watching the fireworks on the 4th of July, and we’re sooo hoping to get our tan on since our wedding is now less than a month away…eeek! June gloom please stay away because this bronzin’ progress needs to start, like, ASAP.
So, for those of you who have never heard of bubble tea or boba before, allow me to give you some background. Boba originated in Taiwan in the 1980’s and it has really taken off since then. I first started drinking it when I lived in Hawaii, and boba shops have slowly been popping up all over the rest of the U.S. ever since (in fact, we have our very own “805 Boba” at the mall here in Santa Barbara!) There are two generic categories of boba, the first being a mix of fruit and some sort of milk and the second being the fruit mixed with just ice and syrup for a more “slushy” version. Add some chewy tapioca balls to either of these combos and you have your bubble tea. The trick is slurping it up with a specially designed, ultra-wide straw so you get the tapioca balls and the fruit mixture in every single sip. It’s refreshing because of the fruit, yet strangely satisfying because of the chewiness of the tapioca. These could certainly pass as a snack!
Although boba is typically made with a powdered non-dairy creamer or a sweetened condensed milk, I opted to go the more tropical (and healthier) route and use coconut milk for these Orange-Mango-Coconut Boozy Bobas. I figured we’d get plenty of sweetness from the fruit. And boy was I right?
I used a combination of fresh whole mango (cut off the pit, of course) and fresh orange juice with the coconut milk, and added in a hefty amount of ice to get the mixture nice and frothy. You could certainly also use frozen mango chunks and less ice and come up with an even creamier frozen consistency, I just had a ton of fresh mango on hand that I needed to use up. The only other ingredients we need to take this drink from “wow” to “wowza” are the tapioca pearls (which you can find here on Amazon, along with the special straws, so convenient), some white rum, and a little squeeze of fresh lime juice. Tropics – we’re comin’ for ya!
Now, don’t be intimidated by these odd-looking tapioca pearls (they really look like little turds, pardon my French.) I had never cooked them before either, but it was so easy! Just a little boiling on the stove and tossing in honey and you’ll be good to go. Have no fear.
So, first step would be to “cook” the tapioca pearls, and then set them aside in their cozy honey bath while you make the frozen concoction. Blend together the mango, orange juice and coconut milk, then add in the lime juice, ice and rum. Scoop the boba into the bottom of the glasses you’ll be serving in, then top them with the slushy, frothy, creamy, delicious Orange-Mango-Coconut mixture. Before you know it, you’ll have your Orange-Mango-Coconut Boozy Bobas in hand sitting out in the warm sun. Does it get any better than that?
These healthy madeleines are laced with zesty orange flavor and drizzled in bittersweet dark chocolate. They’re the perfect afternoon treat!
Happy Hump Day, friends! I hope you’re ready to enjoy some Zesty Orange Madeleines with Dark Chocolate Drizzle with me.
The one-month wedding countdown is almost upon us, so I’m squeezing in at least one more dessert before the fiancé and I really hunker down and focus on eating the most nutritious, wholesome foods over the next few weeks. In order to stay accountable to ourselves, I’ve decided to bring you all along on the journey, so expect to see lots of extra-fresh and nutritious recipes showing up here in the days leading up to the wedding. Have no fear, though, we’ll be right back on track with “mostly” healthy, but still balanced, eating after we’ve tied the knot.
Which brings me to a topic I’ve been wanting to talk about with you all. If you’ve been following CaliGirl Cooking for any period of time, you’ll know that I’m clearly against advocating for any particular diet or dietary restrictions. Rather, I’m all about focusing on using as many whole, unprocessed foods as possible to make delicious food and consuming it in a balanced, responsible way.
BUT, this doesn’t mean that I don’t like to “step it up” at times. Out of the 365 days in a year, I’d say I spend about 65 of those REALLY focusing on the foods that I’m putting into my body, and making sure they are as healthy and nutritious as possible. Don’t get me wrong, I already do this most of the time, but it means maybe not helping myself to one of the dozen doughnuts a coworker brings in or having that second glass of champagne on the weekends. Because I don’t restrict myself on a regular basis, it’s easier for me to practice slightly more restraint for a week (or month) leading up to a big event such as a vacation or a WEDDING!
But we’re not quite there yet (let’s get through this week first!) so today let’s talk about these Zesty Orange Madeleines with Dark Chocolate Drizzle. I first have to give a shout-out to my gal Amanda (a.k.a @sommvivant) who’s become a great “Insta-friend” over the past few months (can we just go ahead and coin that term right now?) We instantly found common ground seeing as she loves wine AND food, just like me (she is a Sommelier, after all) and she lives in my old stomping grounds up in Napa. Amanda has been asking me to come up with some healthier versions of her favorite baked goods in the Valley and, I must say, I love a good challenge! Especially when it involves “health-ifying” something.
So, this week I undertook the first challenge I received from her: to make a healthier version of the madeleines served at Thomas Keller’s Bouchon Bakery in Yountville. Now, I’m not going to go completely rogue here, and I did not “health-ify” these beyond recognition, but I did work in a couple of small swaps to make us feel just a little bit better about eating these delicious, bite-size desserts.
I actually referenced two madeleine recipes for inspiration, and came up with my own version loosely based on a combination of the two. Fortunately, I already own a copy of the Bouchon Bakery cookbook but unfortunately, Keller’s version of madeleines requires an overnight rise, which I just wasn’t about to commit myself to. I want these to be super easy for you guys! So I also pulled out my Gourmet cookbook and cited their Lemon Poppyseed Madeleine recipe, which doesn’t involve the overnight rise (and also isn’t broken down into strange metric measurements such as the Bouchon Bakery cookbook is.)
I DM’ed Amanda to ask what her favorite flavors were, and she quickly replied that her go-to’s were classic, orange or chocolate. So, being the creative-minded food blogger that I am, I decided to combine all of her favorite flavors into one!
To make this recipe slightly healthier than the classic madeleine, I decided to use nonfat plain Greek yogurt in place of some of the butter. I also opted to use just one egg instead of the two that some of the recipes I looked at called for. Finally, of course we’re adding in orange zest as well as orange oil for that extra hit of Vitamin C 😉 And if you can’t find orange oil, have no fear, you can omit it, there just won’t be quite as much intense orange flavor in the finished product.
We bake the little cookie-cakes off (which, I have to add, only takes about 10 minutes!) and heat up some pure dark chocolate to drizzle over the top once they come out of the oven. The dark chocolate drizzle may ever so slightly mask the distinguished shell shape of the madeleine, but the pop of flavor you get makes it totally worth it. We will most definitely have some trouble waiting for these to cool and set before we start shoveling them into our mouths. The results will make your tastebuds do a happy dance, and you MIGHT not even feel like sharing these with your friends (don’t worry, Amanda, I got you girl!)
So, there you have it, Zesty Orange Madeleines with Dark Chocolate Glaze FTW! And if anyone has any uber-healthy recipe ideas for the coming month, please send them my way! XO
This post contains affiliate links. All thoughts and opinions are my own.
Zesty Orange Madeleines with Dark Chocolate Drizzle
These healthy madeleines are laced with zesty orange flavor and drizzled in bittersweet dark chocolate. The perfect afternoon treat!
Keyword: baking, cakes, cookies, dark chocolate, dessert, holiday, orange
Author: CaliGirl Cooking
For the Zesty Orange Madeleines:
¼cupbutter plus 1 tablespoonmelted (separated)
2tablespoonsnonfat plain Greek yogurt
2drops orange oiloptional
For the Dark Chocolate Drizzle:
5ouncesdark chocolateI used 72%, chopped
Brush madeleine molds with 1 tablespoon melted butter. Place pan in refrigerator for butter to harden. This will prevent the madeleines from sticking to the pan during the baking process.
Preheat oven to 350 degrees Fahrenheit.
Sift flour, baking powder and salt together into a small bowl, then stir in orange zest. Set aside.
Heat ¼ cup butter, brown sugar and honey in a small saucepan over medium heat, stirring until sugar dissolves. Remove pan from heat.
In the bowl of a stand mixer, beat together sugar and egg on high for about 3 minutes. Add Greek yogurt and beat to combine, then add flour mixture. Once again, beat to combine and then finally add warm butter mixture and orange oil (if using.)
Once batter has formed, scoop into a piping bag (no piping tip needed.) Simply squeeze the batter into the madeleine molds, being careful not to overfill.
Bake at 350 degrees for 10 minutes, or until very lightly golden and a toothpick inserted in the center of one comes out clean. Remove from oven and turn out of pan onto a cooling rack immediately. Let cool for about 20 minutes.
While madeleines are cooling, place chopped dark chocolate into a double boiler over medium heat. If you don’t have a double boiler, simply place the chocolate in a small mixing bowl over a small saucepan filled about 1/3 of the way full with water. As the water heats up, keep stirring the chocolate until it forms a smooth glaze.
Transfer to a piping bag (again, no piping tip needed) and drizzle over madeleines in desired pattern. Although you could technically eat these right away, you may want to place them in the refrigerator for a half hour or so for the chocolate to re-harden, and then bring them back to room temperature before serving.
These are best if eaten within the first day or two of baking.
Zesty Orange Madeleines with Dark Chocolate Drizzle
Amount Per Serving
Calories 153Calories from Fat 90
% Daily Value*
Saturated Fat 6g38%
Vitamin A 152IU3%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Who’s coming over for tea and madeleines?
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