Cocktail: Strawberry Mojito Popsicles

Summer has been a little crazy this time around. We have people visiting from out of town, work travel, vacation travel, birthdays, and on top of everything: figuring out a new rental to move to. I love being busy, but it's hard for me to strike a balance between happy busy and crazy-freak-out busy. Plus, it's been like 100 degrees with 200% humidity in Philadelphia for weeks now.

So I'm bringing boozy summer popsicles to the rescue. Because it's too hot to turn on the oven to bake anything and these are the perfect post-work treat on a hot and busy day. Plus, they have fruit so they're healthy, right?

Strawberry Mojito Popsicles

Makes 10 popsicles

1/2 cup sugar
1 cup water
20 mint leaves
1/2 cup lime juice
1/3 cup white rum
8-10 strawberries, sliced 

In a small saucepan, bring water and sugar to a boil over medium heat. Cook until sugar dissolves (a few minutes). Remove from heat, stir in mint leaves, and let steep until syrup is room temperature.

Place a fine mesh strainer over a pitcher (or something with a spout) and strain the leaves out of the mint syrup. Add in lime juice and rum and stir until combined. Pour the mixture into the popsicle molds until they are 2/3 full. Add 2-4 slices of strawberry to each mold, or until the molds are full. 

Place in the freezer for an hour, then remove from the freezer and add the sticks. Place back in the freezer and freeze overnight. If you have trouble removing your popsicles from the molds, try running warm water on the sides of your mold. 

FYI, the booze makes these popsicles melt QUICK so get ready to enjoy quickly!

Recipe: Raspberry Yogurt Popsicles

In recent years I've developed an addiction to ice cream and frozen treats. 

This is not something I've had my entire life. As a kid, I remember occasionally getting ice cream for a treat or on vacation or occasionally something from the ice cream man who drove around our neighborhood. But I don't remember craving it the same way I do now. Recently I'm pretty game for ice cream any time, any day, any where. Need a pickmeup? Go get ice cream. Need to celebrate something? Let's get ice cream! Need to kill some time before going to the movies? Ice cream that you get a lid for and end up sneaking into the movies. It's just exactly what I want at any given moment and I've decided to go with it.

These popsicle were created because I tend to come home from work very hangry and need something right away. Because when you are tired and annoyed from work and hungry, you'd be surprised how often you decide to just get ice cream for dinner. Having these not-too-unhealthy alternatives handy means I make it to dinner more often.

Raspberry Yogurt Popsicles

Makes 10 popsicles

2 cups fresh raspberries
2 tablespoons honey
Half a lemon
1 1/2โ€“2 cups vanilla greek yogurt

Place raspberries in a medium sized bowl. Add honey and juice from half a lemon. Using a spatula or spoon, cover the berries with the juice and honey and let sit for at least a half an hour in the fridge. Pour your raspberry mixture into a blender, and blend until smooth. If you really hate raspberry seeds, you can pour the mixture through a mesh strainer before filling your popsicle molds, but I didn't bother.

When filling your popsicle molds (I believe I have this one), alternate between the yogurt and raspberry puree until they are 3/4th full. Then using a wooden skewer, swirl the layers together a little bit to get swirls. If you don't have a wooden skewer lying around, you can use anything that's long and fairly skinny. You also don't have to swirl them at all and they will still be great. Add in your popsicle sticks and freeze for 4โ€“6 hours until completely frozen.

Recipe: Funfetti Cake Batter Popsicles

Sometimes I set out to make something that I have imagined in my head. I think up a treat and I can imagine what it will taste like in my head and then I strive to create that. And after a few trial and errors, these came together exactly how I imagined. Incredibly creamy, crunchy from the sprinkles, sweet, and bursting with a cake batter and vanilla flavor. If you're looking for the perfect sweet and creamy popsicle, these should be on the list!

Funfetti Cake Batter Popsicles

Makes 8 popsicles

1 cup of heavy cream
1/3 cup sugar
1/2 cup milk
1/4 cup cake mix
1/2 teaspoon vanilla extract
1/2 cup rainbow sprinkles

In the bowl of an electric mixer, beat heavy cream and sugar until sift peaks form. Add vanilla and beat one more quick time to incorporate. In a seperate bowl (or in the mixing cup used to measure out the milk) whisk together milk and cake mix until cake mix is dissolved. Add liquid into the whipped cream and fold in with a rubber spatula. Add sprinkles and fold them in as well. Final mixture will be thick, but pourable. Using a spoon, spoon mixture into the popsicle mold (I own this one) until each slot is 3/4 full. As you're filling, lightly tap the mold on the counter to try to prevent air bubbles. Insert popsicle sticks and freeze for 4โ€“6 hours or overnight.

Need something else to make with that open box of cake mix? Make some Lucky Charms Popcorn!

Funfetti Cake Batter Popsicles via Unusually Lovely

Recipe: Peaches and Cream Breakfast Popsicles

Did you know that according to the internet it's now appropriate to eat popsicles for breakfast? It's a real thing! Google it! 

So today we are making breakfast popsicles because the internet said it's acceptable and because I have too many peaches in my house. Trader Joe's got me with the box of peaches. They smelled so good that I couldn't resist! Now, my go-to way to use up peaches is always a peach crisp (which I use a similar recipe to this apple crisp), but I've been trying to rethink that (hint hint) and think up something new and different. So today we are mixing them with vanilla yogurt and granola and making frozen peach parfaits. Perfect summer breakfast when you need to eat something quick. 

Peaches and Cream Breakfast Popsicles

Makes 10 popsicles

1 1/2 cups vanilla yogurt**
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup granola
1 peach

Slice a peach in half and cut into slices. Mix together milk, yogurt, and vanilla extract until well combined. Fill your popsicle molds (I have this one) and place two slices of peach into each popsicle slot. Top with granola, shimmy a popsicle stick in, and add enough milk/yogurt mixture to fill each mold. Freeze for at least 4โ€“6 hours or until frozen solid.

** You could substitute greek or plain yogurt with a little honey if you aren't a fan of vanilla yogurt.