Tag Archives: treat

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Honeydew Mint Ice Pops

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Guys! This weekend I’m heading to sunny Orlando for the Food Blog Forum conference with my good pal, Megan. As a girl that is usually awkward, at best, in social situations involving crowds and small talk, I’m a bit nervous…but! my horoscope for the weekend says that I’ll be inspired by people I admire and I’ll be a social butterfly of sorts, so I’m gonna take that and run with it. Who am I to argue with the cosmos?!

But, let’s get to the matter at hand…ice pops! Tis the season and I have plans to crank them out all spring and summer…maybe into the fall. Watch out!

When I was a kid I always thought cantaloupe was honeydew because it’s more the color of honey — kid brains are so interesting. My kid brain would have loved these pops because they’re a real treat and fruit was the main dessert around our house…as I’m pretty sure my mom is part fruit bat.

I’m a huge fan of mint, but as a child I don’t recall ever having it in any other form than mint-chip ice cream or gum. I’m an adult these days, or so they say, and I LOVE fresh mint — especially with fruit, it’s just such a winner! These ice pops really couldn’t be any easier or more refreshing. They’re cool from the mint (and the freezing, duh), sweet from the honeydew, yet bright from a squeeze of fresh lime. And because I can’t help myself, I know that these would be excellent with a little booze mixed in (I love the idea of herbal gin or straight-up vodka). With or without booze, these ice pops are super refreshing, dead-simple, and sure to impress.

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Honeydew Mint Ice Pops

Makes 10 ice pops. 

Instead of pulsing the sugar and mint in a processor, you can just chop the mint and rub it into the sugar until fragrant. I made a REALLY minty syrup ’cause I like that, you can use half the amount for a more subtle flavor. Depending on how sweet your melon is, you may not need to use all of the mint syrup — taste the melon and add whatever amount of syrup you prefer.  If you aren’t a fan of honeydew, use whatever melon you’d like, cantaloupe or watermelon would be excellent! 

1/2 cup sugar

1 loosely packed cup of mint leaves

1/2 cup water

4 cups diced honey dew

juice of 1 lime

In a mini food processor, pulse the sugar and the mint leaves until the mint is finely chopped and the sugar is fragrant. Place the mint sugar into a saucepan with the water and bring to a boil to dissolve. Boil the syrup for 60 seconds, remove from heat, and strain through a fine mesh sieve.

Place the honeydew in a large bowl (or a blender, you may want to do this in batches if using a blender), along with the lime juice and mint syrup. Pulse with an immersion blender until smooth and no chunks of honeydew remain. Divide the mixture between popsicle molds, freeze 30-60 minutes, insert sticks, and continue to freeze until solid (8 hours is best).

 

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Cinnalmond Bites and a Giveaway!!

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Hey, guys!

I’m super excited to share this recipe today because it comes with a giveaway for the cookbook No Bake Makery, for you! Though it doesn’t happen as often as I’d like, I love an opportunity to give you stuff. I’m a gifter and I love it. BUT! let’s talk these little cookie, truffle bites.

These little bites are dead-easy to make. Everything gets whirled in the food processor all at once–chocolate cookies, cinnamon toast cereal, almonds, salt, a teensy bit of milk, and some honey.  The dough is then scooped, rolled, and chilled before getting dressed with some candy coating (or tempered chocolate). These bites are sweet-sweet-and-salty. I could see kids going crazy-nuts for these (and they could totally help!), but they make the perfect two-bite indulgence–which is sometimes all I want, just a few bites of sweetness.

No Bake Makery is a cookbook of sweet little treats by Cristina Suarez Krumsick (Tweet or Like), in the book you can find the recipe for these Cinnalmond Bites, along with dozens of other little, two-bite, no-bake treats…Now, for the giveaway details!

To enter, simply leave a comment sharing what your favorite no-bake treats are, as well as a good contact email address. I will choose one winner at random Wednesday, May 15th. Unfortunately this giveaway is only open to US residents with non-PO Box addresses.  (Don’t fret, I have another giveaway schemed up that will be open to all :)

*A copy of No Bake Makery was provided to me by the publisher, as well as the giveaway copy. As per usual, all opinions are my own. 

Cinnalmond Bites

From No Bake Makery

The recipe calls for almond milk, but I’m sure you could use whatever milk you’d like. These are also great from the freezer. 

12 chocolate sandwich cookies (Like JoesJoes or Oreos)

1 cup cinnamon toast cereal

5 tablespoons sliced almonds

2 teaspoons ground cinnamon

2 tablespoons honey

1/4 cup almond milk

1 teaspoon sea salt

1 1/2 cups candy melts or candy bark (or temper some chocolate, if you dare)

Line a cookie sheet with wax (or parchment) paper and set aside.

In a food processor, process the cookies and cereal until fine crumbs form, about 1 minute. Add 3 tablespoons of the almonds and 1 teaspoon of the cinnamon and process for another 30 seconds. Add the honey and almonds milk and process another 30 seconds. Transfer to a clean bowl.

Roll the dough into 1-inch balls (I chilled the dough for 30 minutes before beginning this step). Place on the prepared cookie sheet and chill another 45 minutes.

Roughly chop the remaining almonds and mix with the remaining cinnamon and salt. Set aside.

Melt the candy coating according to package instructions. Dip balls into the chocolate and place back on the sheet, sprinkle with almond mixture, and chill until coating is set, about 1 hour.

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Rhubarb Swirl Ice Pops

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Spring has finally sprung in Michigan and it means business! Since the days are warm and sunshine-y, it’s definitely time for all kinds of frozen goodness. In a few weeks, I’m sure  I’ll be avoiding the oven completely. Tis’ the season for sandals, porch cocktail-ing, and frozen delights!

These ice pops combine my perennial favorite, tart rhubarb, with creamy coconut milk and sweet vanilla. I love rhubarb because it’s so weird and so pink and so tart-fruity…there’s a lot to love. These pops are dairy-free by default, the coconut milk is such a wonderful creamy flavor and honestly sometimes I need a break from dairy-overload (I just love cheese and dairy-goods, mmmkay?). The creamy coconut milk juxtaposed with the tart rhubarb is a pretty amazing match–plus, those colors just get me! I can’t resist anything that’s both pretty and tasty — these pops are just that.

So, while the temperatures rise and rhubarb can still be found at the market, make these, eat, repeat, and dream of summer!

Rhubarb Swirl Ice Pops

Makes 10 ice pops.

For the hot-pinkiest of purees, try to buy rhubarb that is pink all the way through the stalk (look at the cut-end, cross-section, is it pink? is it green?). If it’s not super pink, that’s okay, it will be just as delish, just maybe not so vibrant. 

2 cups diced rhubarb

1/2 cup sugar

1, 14 ounce, can coconut milk

1/3 cup sugar

1/2 vanilla bean OR 1 teaspoon vanilla extract or paste

In a medium saucepan over medium heat, cook the diced rhubarb with the 1/2 cup sugar until the rhubarb releases it’s juices and begins to break apart, about 10 minutes. Remove from heat and allow to cool to room temperature.

In a small bowl rub the seeds from the vanilla bean with the sugar, if using. In a mixing bowl, whisk together the coconut milk and sugar to combine (add vanilla extract/paste at this step if using instead).

Layer spoonfuls of rhubarb into the popsicle molds, followed by the coconut milk mixture, repeat until all the molds are filled. Insert a skewer and swirl the mixture in each mold if needed. Cover and insert sticks (the rhubarb mixture is thick enough to hold the sticks and keep them from being too buoyant  and freeze for at least 4 hours. Un-mold frozen pops and serve immediately or store in a zip-top bag in the freezer.

 

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Maple Brown Derby Cocktail Pops

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Guys, I maybe made these while big, fluffy, frigid snowflakes drifted from the sky. I maybe wore shoes without socks that day too…my mind has been thinking spring, even if the elements are insisting it’s not time just yet. I couldn’t help it, I wanted to turn my favorite cocktail of the moment into an ice pop before citrus season ends. Enter the Maple Brown Derby Cocktail Pop!

A Brown Derby is a bourbon drink combined with grapefruit juice and honey syrup. I’ve been using maple syrup in my Brown Derby’s as of late, and I love the flavor–plus it’s already the perfect viscosity for cocktail mixing. I also like to add a few dashes of bitters for that extra little somethin’. These pops are sweet and almost smoky from the whiskey and maple, yet refreshing from the fresh ruby-red grapefruit juice. I may even love the color of these ice pops even more than I like eating them…I’ve been smitten with blushy/peachy/sunset colors. I think it has to do with these late-winter doldrums, but the next season is on the horizon and there warm-weather ice pops in our futures, friends.

Maple Brown Derby Cocktail Pops

Makes about 10 ice pops. I use THIS mold.

A traditional Brown Derby uses a syrup made of honey and water and doesn’t necessarily include bitters. I’ve tailored this recipe to my taste, so definitely do the same and make it your own…ratios are just a suggestion! However, upping the alcohol by too much will prevent the ice pops from freezing solid, so use a lighter hand and serve these with a shooter on the side if ya wanna get crazy.

2 1/2 cups fresh squeezed ruby red grapefruit juice (about 4 medium grapefruits)

1/3-1/2 cup pure maple syrup (depending on how sweet your fruit is)

1 ounce bourbon

a few dashes of bitters (I did about 6)

In a mixing bowl whisk together all of the ingredients to combine. Divide the liquid between the 10 ice pop molds and freeze for 1 hour* before inserting popsicle sticks. Continue to freeze for several hours until frozen solid.

*You can soak/saturate the sticks in boiling water before making the pops, so you can insert the sticks immediately without waiting for the pops to set up. I always forget, though!

 

 

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Irish Coffee Milkshake with Whiskey Caramel

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Yes, it’s another ice-cream-drink…and yeah, maybe it was lunch yesterday. I hope you don’t mind, I’m just in the mood for stripey straws and swift-sweet-tooth-satisfaction…plus, this one is different because of the BOOZE factor.

It’s no secret that this weekend is a BFD for lovers of all things green, and pinching, and Ireland, and Guinness,  and corned beef, and whiskey, and drunk-stumbling camaraderie. As a certifiable hermit, I’m not one for crazy, raucous partying, but I do like to get down with a festive, boozey, treat to share with my favorites (you all included!). Enter this milkshake. It’s dead-simple, I mean…I know we can all handle making a milkshake, so think of this as more of a suggestive guide, rather than a recipe.

We’re blending together store-bought coffee ice cream, a little milk mixed with a little espresso powder, some whiskey (if I had any shame, I’d be real and use certifiable Irish whiskey…but I didn’t), and a boozed-up homemade caramel sauce. This shake has some of my favorite flavors ever–I mean, whiskey and caramel should just be BFF’s, right? plus, coffee? Get out. This shake is a quick indulgence for one, but can be easily adapted to make a batch of impressive, crowd-pleasing treats. Pop in a straw and knock one back!

Irish Coffee Milkshake

Makes 1 milkshake. 

I’m sure you guys know what a milkshake is all about and exactly how you like them, so ratios below are just a suggestion. Shake it up, add mix-ins, do yo’ thing. 

2 hefty scoops of your favorite coffee ice cream

2-4 tablespoons of milk

1/2 teaspoon instant espresso powder

1 ounce (or as much as you want) whiskey

whiskey caramel sauce (recipe below)

whipped cream to garnish

Begin by dissolving the espresso powder in the milk, add to a blender canister along with the ice cream, whiskey, and a generous drizzle of caramel sauce. Blend it up! Drizzle the inside of your glass with more caramel, pour in the shake, top with whipped cream and more caramel if desired. Cheers!

Whiskey Caramel Sauce:

adapted from THIS recipe.

1/2 cup sugar

1/4 cup water

1 Tablespoon golden syrup (or corn syrup)

2 Tablespoons unsalted butter

2/3 cup heavy cream

1 ounce whiskey

1/4 teaspoon salt

In a medium saucepan combine the sugar, water, and golden syrup, gently combine. Heat over medium-high until the mixture becomes a syrup and comes to a boil. Continue to boil until the syrup becomes a deep golden, brown caramel color–as dark as you dare before it burns. Remove from heat and quickly whisk in the butter, cream, and salt, until smooth. Return to heat if needed to create a smooth sauce. Whisk in the whiskey to combine. Pour into a heatproof jar and cool. Can be stored, covered, in the refrigerator for a week.

 

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Salted Caramel Crispy Rice Squares

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I like to make things and share them with other people. It’s just an appreciation thing. Food is my go-to thing, obvi…and sometimes I try to make something that’s an old fave. Something simple, maybe even with a bit of childhood nostalgia.

Whenever I stay with friends, I try to bring a little something as a hostess gift. These treats ended up being the perfect gift for my friend, who LOVES the classic version, because they take to air travel quite well, wrapped up tight and stowed in a carry-on. The salty caramel melts into the gooey, buttery marshmallow mixture, making the flavor similar to the classic version but deeper and more special from the caramelized sugar. A sprinkling of coarse salt takes them over the top and into gifting territory.

Salted Caramel Crispy Rice Squares

This recipe combines the standard ingredients for crispy rice treats with buttery, salted caramel. Making the caramel sauce is the only additional step and one that is totally worth it. I’m sure you could use store bought caramel sauce in a pinch.

Salted Caramel Sauce:

1/2 cup sugar

1/4 cup water

2 Tablespoons butter, unsalted

1/4 cup heavy cream

1 teaspoon vanilla

1/4 teaspoon sea salt

In a medium, heavy bottomed saucepan, combine sugar and water heating to melt sugar. Cook the syrup until it becomes dark golden brown–take it as far as you dare without burning the sugar. Remove from heat and quickly stir in the butter, to combine, then the cream, salt, and vanilla. The mixture will steam and bubble furiously, so be careful not to scald your hand as you stir. Caramel should be smooth and glossy. Pour into a heatproof jar and prepare the remaining ingredients.

Crisp Rice Squares:

4 cups mini marshmallows

2 Tablespoons unsalted butter

1 recipe salted caramel sauce

6 cups crisp rice cereal

smoked or plain sea salt for sprinkling

Lightly grease a 9x13inch baking pan. Set aside.

In a large pot over medium heat melt together the butter and marshmallows, add the caramel stir to combine. Add the crispy rice cereal and mix well to coat evenly. Press the mixture into the prepared pan and allow to set for several hours before cutting. Wrap squares individually with plastic to store. Will keep 1 week at room temperature.

 

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Black Tea Plum Ice Pops

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It’s true, summer is fading. The smell of fresh school supplies is in the air and carefree weekends are dwindling swiftly.

This week I fly west with Sean for his first vacation in over a year. There are many plans for dining, some baseball, a new niece will hopefully arrive when we are there, and a much needed beach day at Lake Tahoe will be taken in.  I want to pack in as many summer activities for him as possible with a large side of relaxation.

I’ve also been trying to make as many frozen treats before the summer ends. This ice pop blends the summertime staple of sweet tea with tart-sweet roasted plums. You could skip roasting the plums to save yourself a step, but I really like the deep, concentrated plum flavor the roasting lends. These pops are less like the height of summer, they aren’t as tart and bright as some of my other popsicles have been, but have a richness and bittersweet edge that nods toward the inevitable end of the season.

Black Tea Plum Ice Pops

Makes about 10 ice pops. 

I used a purple/red fleshed plum here, an amber fleshed plum will work just as well but may alter the finished color. 

4 plums, quartered and pits discarded

2 cups brewed black tea

1/3 cup sugar plus 3 Tablespoons, divided

Preheat oven to 375*F.

Place plum quarters in a baking dish (a pie pan works nicely) and sprinkle with 3 tablespoons of sugar. Roast in the hot oven for 30-40 minutes until fruit is slumped, tender, and juices have released. Remove from oven and cool completely. Once cooled, puree the roasted plums, with juices and remaining sugar, and press through a fine mesh sieve into a mixing bowl. Stir in the black tea until combined well and sugar is dissolved. Divide between ice pop molds and freeze 45 minute before inserting sticks and freezing solid.

 

 

 

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Raspberry Lemonade Ice Pops

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I spent much of last week and the weekend in Nevada with my girlfriends. One of my nearest and dearest was getting married and there was MUCH celebrating. Celebrating for us often means many, many toasts and drinks. With many drinks, comes a very tired body and mind in the days after. I spent much of Monday lounging on my brothers couch, playing make-up with my niece, and wishing I had these ice pops I concocted before I left Michigan.

Perfectly refreshing and not shy in flavor, Sean managed to devour most of them before I even came back home. Though that means there were less for me, it’s all good because that’s how I know they were a hit. Booze-free and bracingly tart, these ice pops are a frozen, lemon-berry treat on a stick.

Raspberry Lemonade Ice Pops

These pops are VERY lemony and tart. If you like a less tart lemonade add more sugar to taste or dilute with a bit more water to taste. 

1 pint raspberries

3/4 cup sugar plus 2 Tablespoons, divided

3 cups water

1/2 cup fresh squeezed lemon juice

Puree the raspberries in a blender with 1/4 cup of the sugar. Strain through a fine mesh sieve, pressing to extract as much puree as possible, discard seeds.

In a small saucepan combine 1 cup of the water with the remaining sugar (1/2 cup plus 2 Tablespoons) to dissolve, bring to a boil for 1 minute. Remove from heat.

In a large bowl combine raspberry puree, syrup, lemon juice, and remaining 2 cups water, stir well to combine. Divide the lemonade mixture between 12 ice pop molds (I use this one). Freeze for 30 minutes, insert sticks, continue to freeze another 6-8 hours until frozen solid.