Posts Tagged: popsicle
breakfast popsicles
Popsicle Week is coming to an end, but I’ll be enjoying it throughout the weekend while I catch up with everyone’s contributions. The fact that I haven’t been on top of that is a testament to how hectic this week has been. Normally my fear of missing out would not allow such a delay.
In the meantime, I have another popsicle post to share – an article with three breakfast-inspired popsicles. Some are toddler-approved, like the green smoothie pop, but there’s also a mocha version that takes iced coffee to the next level. Get the recipes over at Hellobee and, if you missed it, take a gander at my balsamic roasted cherry + mascarpone popsicles.
balsamic roasted cherry + mascarpone popsicles
You can thank Billy of Wit & Vinegar for my second blog recipe in as many weeks, following two and a half months of linking to my contributions elsewhere. It’s Popsicle Week, so a wonderful group of bloggers is bombarding the internet with mouth watering frozen treats to keep you cool and prepare you for the upcoming holiday week.
Since they are my current snack obsession, I wanted to do something with cherries. Inspired by some balsamic strawberry recipes I’ve pinned (like this smoothie and this sauce and…wait actually I found Billy’s blog while drooling over this crazy amazing PB&J), I decided to roast the cherries with balsamic vinegar. (After 15 minutes at 350 degrees, though, I found my oven is on the fritz so resorted to cooking them on the stove.)
My daily cherry snack is often accompanied by a large scoop of ricotta, so to complement the jammy sweetness of the vinegar roasted cherries I layered in creamy dreamy mascarpone. I have to admit I’m pretty pleased with myself – These are the best pops I’ve ever made. I hope you make and enjoy them as blissfully as I am.
Oh, and be sure to check out everyone’s popsicle creations on the Wit & Vinegar Popsicle Week page and follow along on your social media outlet of choice with #popsicleweek.
Balsamic Roasted Cherry + Mascarpone Popsicles
2 c pitted sweet cherries
1 tbsp balsamic vinegar
1/4 c honey, divided use
8 oz mascarpone
1. Toss the cherries with the vinegar in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the cherries have softened and the balsamic begins to thicken, about 10 minutes. Pour the cherries into a blender, using a spatula to get any vinegar clinging to the pan. Add 2 tbsp of honey and process until smooth.
2. In a small bowl, stir together the mascarpone and remaining 2 tbsp honey until smooth.
3. Layer some of the cherry mixture, followed by the mascarpone; repeat until your popsicle molds are full. Freeze until firm, at least 4 hours.
Makes 5 half cup popsicles
papaya honey rose pops
I wrote a beautiful post for you guys about these popsicles. You’ll just have to take my word for it because my host server went down and I lost it sooo let’s just cut to the chase: It’s Popsicle Week! Billy over at Wit & Vinegar is the originator of this event wherein “26 bloggers make 26 popsicles that will make any freezer full of voom voom shebang.” Now, I don’t know what “voom voom shebang” is but I’m pretty sure it’s not the puréed melon on a stick that usually passes for a frozen treat in this house. Luckily, these have dried flowers, which can fancify even a 3-ingredient pop.
I’m usually pretty happy with my fruit-on-a-stick desserts but felt papaya needed some assistance. I enjoy eating papaya…until I stop chewing. The aftertaste leaves something to be desired; it’s not awful but its sweetness putters out and finishes with a dull kind of flavor. These pops retain papaya’s velvety texture and slight muskiness but round it out with honey’s sticky sweetness and just a hint (nay, a kiss) of (dare I say) rose’s romance.
Be sure to stop by the Popsicle Week home page to see everyone’s contribution. I’ll be sharing my favorites on the Facebook page, too.
Papaya Honey Rose Pops
1/2 c honey
1/2 c water
2 tbsp dried rosebuds (Be sure to use culinary rosebuds.)
2 c cubed fresh papaya
1. In a small saucepan, bring the honey, water, and rosebuds to a boil. Boil for 2 minutes then remove from heat and let the rosebuds steep for about 20 minutes. Strain the flowers from the syrup.
2. Add the papaya and honey-rose syrup to a blender or food process and process until smooth. Pour into popsicle mold or, as I did, into small plastic cups and insert a wooden craft stick about 3/4 into each pop. Freeze until firm, about 4 hours.
Makes 7 Dixie-cup-sized pops