School started this week, so while our Texas weather will continue to be hot for a while longer, our summer has officially come to a close. I hope you've enjoyed the parade and found inspiration to try some new popsicle flavors. To keep everything neat and tidy (and make it easier to find what you want) I'm doing a round up of our parade entries to finish things out...
Recipes:
Roasted Strawberry Coconut with Make It Snappy
Books:
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Out of all the popsicle books I read during our parade, this one is my favorite!
Paletas by Fany Gerson
It is chock full of goodness and was what inspired me to cook the nectarines for last week's pops first instead of just throwing them in the blender. In almost all of the fruity paletas (Spanish for popsicles) in this book the fruit is cooked. I must say that it does give an extra boost to the flavor and the texture of the pops is softer.
It also inspired me to serve my nectarine pops on craft night with a bowl of graham cracker crumbs on the side for the girls to dip their popsicle into for that cobbler flavor. Let me just suggest that if you do this, you might want to serve the pops and the crumbs at the same time to avoid confusion. I brought out the bowls of crumbs, then went back to the kitchen to retrieve the popsicles. In the dining room there were strange looks behind my back and "well thanks for a bowl of crumbs" which translates to "thanks for nothing" thoughts going through heads. Actually one head - Bev. The relief on her face when I brought out the popsicles and she saw she wasn't being served sawdust for dessert gave us a good laugh. And that's what craft night is all about. Laughing, crafting, eating well, and facetiming with one of our members who just moved away! Michelle, it was like you were there with us in all our craziness! Miss you!
Ok, back to the review...
The book is divided into three sections:
1. Paletas (Ice Pops)
2. Raspados (Shaved Ices) - my husband STILL has fond memories of "raspas" from when he lived in Mexico as a boy
3. Aguas Frescas (Refreshing Drinks)
I bookmarked pretty much the whole book, but to name a few of the popsicle flavors that called to me... Spicy Pineapple, Lime Pie with a coating of crushed cookies (recipe here), Mexican Chocolate, Roasted Banana. Good stuff for sure!
If you're ever in NYC, you can buy Fany's paletas in person! Check out La Newyorkina for locations.
I'll be back tomorrow to finish out this sweet parade with a round up of all our summer fun!
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I love nectarines! No fuzz, a little bit more tart than peaches, a super refreshing summer fruit. I was inspired to make them into popsicles.
5 nectarines
juice from 1 large lemon
1/2 cup sugar
1/2 cup water
If your nectarines aren't soft, place them into a paper bag and fold down the top. They will usually ripen within a day or so, just keep checking.
When they are soft, peel off the skin (I use a serrated vegetable peeler) and remove the pit.
Cut the flesh into cubes. Beware! You'll have juice dripping down your elbows. Sprinkle with the sugar, stir to combine, and let sit for 20 minutes.
Place the sugared nectarines into a small pot and bring to a simmer. Simmer 5 minutes then turn off the heat and let cool.
Pour into a blender; add lemon juice and water. Puree until smooth.
Pour into molds and freeze overnight.
The texture of is really smooth and soft, and the flavor is like cobbler without the crust. Yum! If you miss the crust flavor, just eat them alongside a graham cracker.
***Spoiler: Syndicate girls, this IS what we'll be having for dessert Friday!
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Heavy on the coconut, light on the orange, very little banana. That was the request for our round of popsicles for the week. We made up our own recipe and tweaked it here and there to get the perfect blend for the man of the house.
3/4 cup orange juice
3/4 cup coconut milk
1/2 cup sweetend shredded coconut
1/2 banana
Blend all the ingredients together, pour into popsicle molds, freeze.
A few weeks ago I picked up some paper straws (found on the end cap of the party supply aisle at Target) thinking they'd be fun to use for popsicle sticks.
And they were! Just cut them in half and do the press 'n seal method!
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My sister and family came into town for the weekend, so I'm a little behind on my popsicle making. This is the recipe plan for this week's popsicles. Can't wait to taste them!
Hop on over to Little Inspiration for the recipe. And while you're there poke around a bit! I'm loving these fabric covered blocks and the ruffled garland!
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We have a winner to announce!
Kristen is the winner of the Ice Pop Joy giveaway! Congratulations! You should have an email in your inbox.
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***Giveaway Closed***
I've been reading through Ice Pop Joy. This book is unique among the other popsicle books I've been reading. This one prides itself on healthy popsicle recipes. You know like using agave nectar to sweeten the pops, going organic, using fresh local ingredients, etc.
And check out a few of the categories of pops that are included:
Pure Fruit Pops
Veggie Pops
Yogurt Pops
Tofu Pops
Herbal Tea Pops
Want a fun summer breakfast for the kiddos? There are several pops in here that you could totally feed them for breakfast and not have to think twice whether they were getting enough protein, vitamins, etc. Popsicles for breakfast? Why not as long as they are healthy!
So, for this week's recipe I picked this...
used with permission by Seller's Publishing
Melon Madness
Ingredients:
½ honeydew melon, scooped from shell and cut into chunks
1 tablespoon chopped fresh mint
½ tablespoon chopped fresh cilantro
3 tablespoons raw agave nectar
juice of 1 lime (approximately 2 tablespoons juice)
juice of ½ lemon (1½ to 2 tablespoons juice)
1 cup purified water
1 cup ice
Directions
1. Put the melon, mint, and cilantro in a blender, and puree until smooth.
2. Add the agave nectar, lime juice, lemon juice, water, and ice, and blend all
ingredients together into a smooth texture.
3. Pour mixture into chosen pop molds and put sticks in place.
4. Freeze pops until solid.
Makes 6 (4-ounce) pops
I ended up using the juice from 1 1/2 large lemons because I like my pops a little more zingy. Also, depending on how sweet your melon is you may want to add a bit more agave nectar. Just do a taste test before pouring the puree into the molds! You can find pictures of mine on Instagram (@simpleanalogy).
Another part of the book that I like is the healthy information that pops up here and there. Here is the "Pop Culture Health Tip" for this recipe...
Honeydew melons are very high in vitamin C, so they are great to eat when you are starting to feel a cold coming on or are just a little rundown. They are also low in fat and high in water content, so they’re the perfect pleasure on a hot sunny day!
GIVEAWAY:
Want something even better than a yummy, healthy popsicle recipe? The publisher has graciously offered to give one of you a copy of Ice Pop Joy!!!!
RULES:
Here's to healthy popsicle making!!!
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In full disclosure: I know some of you are cantaloupe fans and that you were really hoping this would be a good cantaloupe popsicle recipe. I just can't do that to myself. Crazy as it is, I just don't like cantaloupe. So in an effort of peace and good will, a few recipes for you cantaloupe lovers here, here, here.
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Doesn't that just sound luscious? That's what I thought when my BFF Megan told me she was giving these a try. She's got really good taste in food! I've asked her to be guest currator today and reveiw them for us! Go ahead and click on over to Make It Snappy for Meg's review of
Roasted Strawberry Coconut Milk Popsicles! Recipe HERE.
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Since I have about three different kinds of popsicles still in the freezer this week, I thought we'd take a break today and talk about some popsicle recipe books that I've been reading. Before I buy a recipe book, I like to look inside. I usually search for titles on Amazon and look inside at the table of contents and read the small portion they give you. If it looks like something I'd be interested in, I usually check it out at the library. If the library doesn't carry it, there's always the brick and mortar Barnes and Noble where I can look before shelling out the bucks. Here are two I got at the library...
Ice Pops by Shelly Kaldunski
Almost all of the popsicle books are arranged in a similar order: how to's (molds, sticks, etc.), fruity recipes, creamy recipes, chocolate recipes. I love a recipe book with lots of pictures! This book has a picture of almost all of the pops featured. Some of the ones that caught my eye... tangerine bergamot (uses earl grey tea bag to infuse the bergamot flavor), mexican chocolate, coconut cinnamon, and vanilla toffee chip (vanilla custard + toffee = yum).
At the end of this book, there is a section with new flavors... green tea pomegranate looks and sounds luscious as well as apple cider (perfect for a warm October day) and chai tea.
Perfect Pops by Charity Ferriera
Lots of pictures! What sounds good?
Strawberry cheesecake with graham cracker crumbles, blackberry iced tea, and arroz con leche (rice with milk) a take on horchata, a yummy mexican drink that my husband introduced me to after we were married. This book has two sections that are a little different from other books... fancy pops (mostly striped and swirled) and adult pops (contain alcohol which I am not into, but hey it's there).
I've got a few other popsicle books to share, but we'll save them for another time. I hope this little series is getting you popsicle inspired!
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My grandma used to feed me strawberries and cream for dessert on hot summer days on her back patio. These popsicles remind me of that yummy flavor, but instead of strawberries, let's use blackberries.
Remember those blackberry solids we froze a few weeks ago? It's time to take them out to thaw, What? You didn't make the Mango Blackberry pops and don't have the solids ready to go? No problem, let's get you caught up...
For the blackberry solids you'll need 12 oz blackberries, 1/4 cup sugar, and 2 Tbsp lemon juice. Combine these ingredients in a small saucepan, bring to a boil over medium high, and cook for 2 minutes. Strain through a fine mesh seive to remove most of the liquid. Let solids cool completely.
Side Note: The liquid that you strained from the solids is pure gold! Reduce the liquid by simmering it in the saucepan until you reach a thicker consistency - about 8-10 minutes. It's now blackberry syrup. Use it to make Mango Blackberry pops or on waffles or pancakes. Yum!
There! Now you're ready to make Blackberries and Cream popsicles with us. Put the berry solids in a blender or food processor and puree until smooth. It will be a thick puree since we took out most of the liquid.
Now for the other ingredients...
1 cup Greek yogurt
agave nectar or simple syrup to taste (about 2 Tbsp)
2 Tbsp heavy cream
Combine yogurt and cream in a small bowl. Stir in syrup and sweeten to taste. This mixture will also be a little thick.
Starting with blackberry puree, spoon a small amount into your mold. Next spoon in a small amount of yogurt cream. Continue alternating layers until your mold is filled.
Use your popsicle stick to make a few swirls. Cover and place in the freezer overnight.
Makes 4 dixie cup size pops.
Adapted from this recipe which uses strawberries, blackberries, and raspberries.
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Fourth of July week? Obviously we HAVE to do homemade bomb pops. I loved these as a kid, but I think I'll like this version even better. No red or blue dye!
Recipe found HERE.
This weekend was a bustle of activity trying to get back home in a storm, lunch with the girls, getting the boys off to camp... I haven't made mine yet, so I'll update with Instagram pictures later in the week.
Update:
Such simple ingredients! I used my favorite coconut yogurt instead of vanilla, and boy was it a nice treat.
I would suggest tasting your purees before pouring them into the molds. My strawberry layer could have use a bit more simple syrup.
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