Watermelon Popsicles Recipes from The Kitchn
What I love about summer is the fruit. There are peaches and plums for pies, nectarines for dribbling down your chin, apricots for tarts, cherries for snacks, and all sorts of berries for breakfast — plus other melons, like cantaloupe and honeydew, to wrap ham around. But what other fruit offers a crunchy snack, a juice for drinking (with or without a boozy booster), seeds for spitting contests, and a big round shape for greasing and throwing around the pool, lake, or ocean (have you played greased pig yet this summer)? It's the watermelon. There's no doubt it's been a hot summer, so I've been trying to plan ahead by juicing whatever fruit I have around and straining the juice into popsicle molds the night before. Since in-season fruit is so sweet already, I skip the sweetener (although I've listed it as an optional ingredient below). Makes about 8 popsicles 4 cups cubed watermelon flesh (about 1 pound, rind removed) 1 tablespoon freshly squeezed lime juice 1 tablespoon honey, optional
Root Beer Float Popsicles recipe from food52
Author Notes: I wanted to create a root beer float that was easily accessible, all in one treat...so that we could simply reach into the freezer at any moment and enjoy the flavors of a float. Hence the creation of the root beer float popsicle. And if you want to you can use low fat yogurt, and Hanson's Diet Root Beer...so you can eat them guilt free! Totally cute, totally portable, and great for an outside gathering! Makes approx 12 popsicles 500 milliliters Root Beer (diet or regular) 2.5 cups Vanilla Yogurt (low fat works well) 10-14 Dixie Cups 10 Wooden popsicle or craft sticks Snip the top edge of Dixie cup with scissors for easy peeling. This recipe was entered in the contest for Your Best Soda Fountain Recipe Popular on Food52 and Provisions Tags: Easy, kid-friendly, Summer
Cherry Lime Ice Pops
Sweet summer cherries with a touch of lime make these sweet popsicles a perfect treat on a hot summer day. I love the deep red color you get from using real cherries and the flavor is not that artificial cherry taste you get from those imitation flavored pops, it's richer with a more intense cherry taste. If you plan on making these, I highly recommend buying a cherry pitter, there are so many to choose from on Amazon. Stay cool! PS- You can find the popsicle molds on Amazon too! Cherry Lime Ice PopsSkinnytaste.comServings: 4 Serving Size: 1 popsicle • Old Points: 2 pts • Points+: 3 ptsCalories: 122 • Fat: 0.2 g • Carbs: 31 g • Fiber: 2.4 g • Protein: 1.3 g • Sugar: 27 gSodium: 0.2 mg Ingredients: 1 lb cherries1/2 cup water1/4 cup sugar3 tbsp fresh lime juice Directions: Stem the cherries and remove the pits. Puree the cherries and their liquid and put the mixture through a fine sieve. Pour into popsicle molds and freeze.
Deep-Dish Chocolate Chip Cookie for One
By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.
Green Tickles: Kiwi Pineapple Popsicles
Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal clear turquoise waters. Palm trees, tropical fruit, paradise.... Just then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert. I developed this tropical inspired ice pop as my own mini get away. Kiwi and pineapple combine in a sweet and tart ice pop. Enjoy them, I know you will! Kiwi Pineapple Popsiclesmakes approximately 10 - 4 ounce popsicles 1 whole pineapple, (peeled, cored and chopped) 2 tablespoons clover honey 6 ripe kiwi, (peeled and sliced) reserve 10 kiwi slices Combine pineapple chunks, honey and kiwi (except 10 slices of reserved kiwi) in a blender and process until you have a smooth mixture. Add 1 kiwi slice to the bottom of each popsicle mold. Run under warm water to loosen popsicle. Click here for a printable version of this recipe - The Slow Roasted Italian.com
Brownie Stuffed Chocolate Chip Cookies
So, I’ve done Brownie Covered Oreos, Oreo Stuffed Chocolate Chip Cookies, Candy Bar Stuffed Chocolate Chip Cookies and…….now I present to you my newest love the BROWNIE Stuffed Chocolate Chip Cookie! These bad boys weigh a ton, look gorgeous and taste like a million bucks. Bake up a batch of brownies ahead of time, so you don’t have to wait for them to cool. Cut them in little squares and get to stuffing Wait until you see the size of these when that oven timer goes off. Make a batch of brownies and whip up my chocolate chip cookie dough. I cut my brownies into 2 1/2 to 3 inch squares. Break out your largest cookie scoop. You know the drill Mmmmmm. Time to bake! Gasp! Buttery crisp on the outside, fudgy brownie on the inside! Brownie Stuffed Chocolate Chip Cookies 1 brownie mix 2 sticks softened butter 1 Cup granulated sugar 3/4 Cup packed light brown sugar 2 eggs 1 Tablespoon vanilla 3 1/2 Cup all purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 2 Cups semi sweet chocolate chips 1. 2. 3.
Chocolate Covered Brownie Ice Cream Sandwich Recipe
Chocolate Covered Brownie Ice Cream Sandwich Brownies and Bars, Chocolate, Dessert, Frozen Desserts, Guest Posts | 66 comments I’m taking some time off to be with my family for a little while. The following recipe is written by Jaime of Sophistimom. Welcome, Jaime! Last year, while developing a recipe for homemade Ho-Ho’s, I accidentally made something more like a thin brownie than a cake. When Katie invited me to write this post for today, it was still cold and rainy here in the Rocky Mountains. So I turned to my food magazines for a little help, as I often do. And that became my starting point. Martha’s ice cream bar had only one cookie layer, so I wanted to make it a little different—more like an ice cream sandwich. To make them easier to dip in chocolate, I inserted wooden Dixie cup spoons, and turned them on end to set. What about you? Need another Ice Cream Sandwich Recipe? About the Author:
