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Jeanne Benedict’s Halloween Cocktail Pop Segment on Today Show (Video)

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Here’s the video clip from my Halloween Cocktail Pop segment on the Today Show! You’ll find the recipes on my blog. Visit NBCNews.com for breaking news, world news, and news about the economy

October 26, 2012 CONTINUE READING THIS POST →

How to Make a Mold for Food (Step by Step Photos)

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A couple of years ago I saw Chef Dominic Palazzolo, founder and inventor of Make Your Own Molds,  on Martha Stewart’s TV show talking about his silicone food-safe mold making kits and products. I was beyond intrigued and knew that someday I’d get my hot little hands on his miracle putties and spreads and make [...]

October 14, 2012 CONTINUE READING THIS POST →

Gummy Candy Bug Recipe (Step by Step Photos) by Jeanne Benedict on Halloween Today Show

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3:2:1. That’s all you need to know about how to make gummy candy whether you want to create gummy worms, gummy bugs, or a big gummy bear! The ratio 3:2:1 is by the tablespoon sugar:water:gelatin plus a pinch of flavoring. That’s pretty much it for the recipe, but to create the shapes, creatures, or everyday [...]

October 13, 2012 CONTINUE READING THIS POST →

Creepy Cosmopolitan Cocktail Pops with Gummy Bugs from Halloween Today Show Appearance

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I am super excited about these Creepy Cosmopolitan Cocktail Pops. Ya see, I’ve been experimenting with gummy candy from worms to big gummy bears and pigs for about a month now, and I feel like I have the perfect gummy candy recipe. But, these cosmo pops are delicious on their own whether you chose to [...]

October 12, 2012 CONTINUE READING THIS POST →

Pumpkin Bourbon Dulce Le Leche Sherbet from Today Show Halloween Segment

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Dulce le leche, a soft caramel made by slowly heating milk and sugar, is absolutely magnificent paired with the autumn flavors of pumpkin, brown sugar, and bourbon! To balance the gooey wisps of caramel in this spiked dessert, I decided to go with a sherbet as opposed to an ice cream as sherbet is, basically, [...]

October 12, 2012 CONTINUE READING THIS POST →

Candy Corn Baileys Cocktail Push Pop from Today Show

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After eating a bag of candy corn (you must understand that thorough experimentation is needed for the perfect recipe), I decided that Baileys, liquid gold, cream of the Gods, was the ideal liqueur for these frozen push pops. This Cocktail Pop concoction is a simple one but with its Halloween candy theme, sure to be [...]

October 5, 2012 CONTINUE READING THIS POST →

Appletini Brain Freeze Halloween Cocktail Pops from Today Show

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I just love Halloween food and drink with all its gory possibilities. This killer chiller brain freeze dessert that I shared on my Halloween Today Show appearance with Hoda and Kathy Lee is made with Appletini cocktail ingredients. Pucker Up! 1 cup water 1/3 cup simple syrup (recipe below) 2 teaspoons Pucker Sour Apple Schnapps [...]

October 2, 2012 CONTINUE READING THIS POST →

Draq Attack Colada Cocktail Pops from my Halloween Today Show Appearance

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Here’s a deliciously chilling treat from my Halloween Today Show Appearance! These colada pops are made with cream of coconut and delightful drips of red chocolate. Accent with plastic vampire fangs, and you have a fabulous freaky frozen dessert! 1 cup coconut water 5 tablespoons Coco Lopez Cream of Coconut 1/3 cup Simple Syrup (recipe [...]

October 1, 2012 CONTINUE READING THIS POST →

Pina Colada Cocktail Pops

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I’m sure I’ve said this before, but these are my favorites! We brought these Pina Colada Cocktail Pops to a dinner party the other night as dessert, and the host had 3 pops! I haven’t shared these Popsicles on a TV appearance as yet, such as the TODAY Show segments I’ve done featuring potable pops [...]

July 23, 2012 CONTINUE READING THIS POST →

Mai Tai Snow Cones

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Wishing I was in Hawaii, but happy in my own backyard with these Mai Tai Snow Cones. I made these using HawaiianShavedIce.com’s Snow Cone Machine ($24.95). Recipe: Simply add snow cone ice to the bottom of a Margarita glass. Splash with grenadine. Add more snow cone ice in the center of the glass and pour [...]

July 13, 2012 CONTINUE READING THIS POST →

Bananas Foster Fudgesicle Cocktail Pops

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This recipe was one I wanted to create for my recent Today Show appearance, but it didn’t make it on the show. It is one of my favorites as the rummy, caramel sauce from the Bananas Foster is mixed into the fudge and it’s just scrumptious. 1 tablespoon butter 1/4 cup golden brown sugar 2 [...]

July 9, 2012 CONTINUE READING THIS POST →

Jeanne on Today Show with More Cocktail Pops (Video)

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Here’s the video clip from my recent Today Show Cocktail Pops segment. The Long Island Ice Tea Pop was extremely popular along with the Mojito Shaved Ice.  I feel really honored that the Today Show invited me back for another go ’round after the recent Cocktail Pops for Memorial Day.  Seems like people really like [...]

July 6, 2012 CONTINUE READING THIS POST →

Vodka Rainbow Pop Shots from Today Show

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Perhaps the best part of this recipe is that the rainbow pop shot glasses are made with Crystal Light Lemonade, so these are diet and delicious! I experimented quite a bit trying to perfect the ice shots and what I found was that the mold is really important. A flexible Silicone mold is definitely the [...]

July 1, 2012 CONTINUE READING THIS POST →

Frozen Soused Strawberry Shortcake Push Pops from Today Show

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This recipe is ridiculously easy, and ridonkulously good.  The great thing about push pop molds is that they have somewhat of an airtight seal at the bottom so you can add a nice amount of liquid without it leaking out. Amaretto-soused pound cake, topped with strawberries and whipped cream…beyond good. 1lb. loaf pound cake, cut [...]

July 1, 2012 CONTINUE READING THIS POST →

Long Island Ice Tea Pops from Today Show

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I made these Long Island Ice Tea Pops with the ever fabulous Zoku Quick Pop Maker. The Zoku peeps have a great recipe blog, and I remember seeing some lemon slices in one of their pops, which inspired this recipe that I shared recently on the Today show. 1 cup cola 1/2 cup cold water [...]

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July 1, 2012 CONTINUE READING THIS POST →