Wednesday, October 28, 2015

Irish Cream with Rum AKA Jamaican Cream

Hi again bloggy friends!  As promised here’s a second post in one week.  Hopefully you all saw yesterday’s post on Fall Photography too.   A second post doesn’t happen often around here but I wanted to sneak this one in before Halloween because of the fun spiderweb garnish.  Something for the grown-ups after the little trick-or-treaters are done for the night!

Halloween Jamaican Cream with Chocolate Spiderweb Garnish

* cheers *

I started experimenting with this recipe after I got a shipment of several rum bottles for a fun freelance photoshoot this summer.  But what to do with all that rum after the shoot was over?  I think some rumballs might be in order for Christmas but I wanted to try a few other recipes before then.

Enter this delicious twist on the classic Irish Cream.  But I guess when you make it with rum it’s technically a Jamaican Cream?  If you’ve ever made Irish Cream you know it’s the easiest thing.  A few ingredients poured into the blender for a minute and it’s done.  I literally just substituted the rum for the whiskey into an Irish Cream recipe I’ve used before that’s delish.  The rum has a slightly earthier more mellow flavour with a hint of caramel, so if you’re up for that this recipe is for you.

Halloween Jamaican Cream with Chocolate Spiderweb GarnishHalloween Jamaican Cream with Chocolate Spiderweb Garnish

* irish cream ingredients but substitute rum *

Then I also borrowed this trick from cake-decorating (which I rarely do) and used it as a garnish for the glass instead.  You guys that are good with the fancy cakes will already know what I’m talking about, but you can melt some chocolate pieces or chocolate chips and pipe it onto wax paper into any shape or design.  Then put it in the freezer to harden again, peel it from the wax paper and ta-da!  Because it was Halloween, I piped this fun spiderweb design.

Halloween Jamaican Cream with Chocolate Spiderweb-10.jpg

* pipe melted chocolate on to wax paper and freeze *

Irish Cream with Rum AKA Jamaican Cream Recipe:

1 2/3 cups Jamaican Rum (I used Appletons)
1 can condensed milk (14 oz or 300mL)
1 cup cream (light or heavy, your choice)
2 tablespoons chocolate syrup
2 teaspoons vanilla extract or one vanilla bean, seeds scraped.
2 teaspoons instant coffee.

Mix in a blender until combined.  Chill completely in the fridge to allow flavours to blend, at least six hours.  Store in the fridge for up to two weeks, if it lasts that long!  Serve with chocolate spiderweb garnish for Halloween.

Irish Cream with Rum and Chocolate Spiderweb Garnish

Now help me figure out what to do another bottle and half of rum!
Happy Halloween!

xo andrea

Tuesday, October 27, 2015

Ideas for Photographing Fall

Fall is by far my favourite season for photography.  Hopefully I can encourage you to keep your camera handy to capture the season too.   Spoiler heavy post ahead...

Monday, October 19, 2015

Hand-Stamped Notebook Label Plus Tips for Handmade Labelling

I love to create my own labels for pretty much everything… for personalizing my spaces, organizing, and especially for gift-giving.  I created a personalized hand-stamped label for a new notebook, and shared a few of my tips for handmade labelling so that you can be passionate about it too.


Hand Stamped Notebook Label Plus Tips for Making Your Own Labels

* hand-stamped notebook label *