Simple Summer Fun: Beat the Heat with Homemade Popsicles!

In the past, popsicles were just for the kids. Not anymore! Popsicles today are as diverse as the many flavors you can use to create them. I got on a popsicle kick last summer and started making my own. Now, a year later, I am completely obsessed with these frosty concoctions and have lots of new ideas for fruity and creamy creations. I prefer to keep it simple and use plastic cups as molds because they are flexible and release the pops easily but there are many different inexpensive plastic popsicle molds available that you can buy almost anywhere.

Use plastic cups to make perfect frozen pops for summer parties like these yummy Sangria Pops with summer fruits

TRICKS FOR FAST, EASY POPSICLES

1. Use chilled ingredients when you can so your pops freeze faster. Allow pops to set up and freeze a bit before inserting the sticks so they will stay centered.

2. If you are layering flavors or colors, you have to allow the first layer to freeze completely.

3. If you are using fruit or other add-ins in a juice based liquid, it will usually float to the top of the cup- which will be the bottom of the pop. If you want it to be distributed throughout the whole popsicle, you have to add it as they set up.  

4. When using fruit or mix-ins with a cream based pop, it will usually stay suspended throughout the pop.

5. If you are using crumbs or sprinkles, add a bit of liquid to them and allow them to freeze completely before adding the other layers.

6. Anything with a high fat content like heavy cream or Half and Half tastes great- but won't set up as hard as whole milk will so use it in moderation or you will have a difficult time getting the pops to release from the mold.

7. Fruit juice and tea freeze very hard so add some water and a bit of sugar before freezing.

8. Fresh fruits freeze well and taste great. Puree the fruit and add a little agave nectar, simple syrup, or honey to sweeten. Artificial sweeteners don't freeze well for some reason. I like to use infused simple syrup- like mint or vanilla to make the fruits really exotic and full of flavor.

9. If you want to add soda to your pops, it's better to let them go flat first or you'll have lots of bubbles in the texture and they'll probably overflow in the freezing process.

10. Leave a little room at the top of the mold because the liquids will expand when they begin to freeze and spill over unless you allow some room.

11. Alcohol does not completely freeze. If you want to make adult versions of your pops, you'll need to dilute the liquor with some fruit juice or water. I recommend making the pops with very light liquor then serving the pops in a pretty glass with a shot of the chilled libation.

12. To remove pops from plastic molds or cups, very quickly dip them in warm water or rub between your palms for a couple of seconds and they should release.

MOLDS FOR FROZEN POPS

I typically prefer to use small plastic cups for my frozen treats for a variety of reasons: they have a wide mouth so they are easy to pour and layer and they are flexible so the pops release easily. Small plastic cups are also the perfect serving size , they store easily, and you can wash them to use them over and over again. They also help keep melting pops from making a huge mess and still look very pretty in a bowl full of ice for serving, especially the clear plastic cups like these I made with blueberries and strawberries for 4th of July.

 

There are also lots of innovative popsicle molds on the market like these fun tray and straw molds which allow you to sip the popsicle as it melts.

When I was a kid, we'd make our own popsicles using Kool-Aid and a plastic ice tray. While we didn't have popsicle sticks so my mom would give us one or two in a Dixie cup and send us outside to eat them.  My current favorite summer serving solution is a spin on this old school classic. I serve popsicles in plastic glasses for a party. For the kids, this helps keep mess to a minimum and for the adults, you can ramp up the festivities by pouring over your favorite chilled libation. Get the how-to for Popsicles & Prosecco...

      Serve popsicles with chilled Prosecco or sparkling soda 

COCKTAIL POPSICLES

Along the same lines, another big trend is cocktail popsicles. Freeze your favorite cocktail into a frosty bite. You can serve these in cups, cocktail glasses, or on a big tray of ice. Remember that alcohol does not completely freeze so you do need some other ingredients and limit the amount of alcohol in the pop. I often put a bottle of my favorite libation (vodka, bourbon, rum, liqueur, etc) into the freezer for a few hours and then simply pour it over the pop served in a pretty glass. Everyone loves this and it is so refreshing as a dessert after a heavy meal or to start the party rocking on a hot night. Get the recipe for my Sangria pops...

Fresh fruit Sangria pops are a perfect summer party starterFrozen watermelon margaritas Get more popsicle recipes...

Have a frosty cool summer! Follow me on Facebook for more recipes, cocktails, party ideas and fun! ALL PHOTOS BY ARDEN PHOTOGRAPHY

Simple Summer Fun: Homemade Vanilla Bean Ice Cream

When I was a kid, my mom would make homemade ice cream every weekend in the summer when we would go to the lake. I'd watch her cook the custard for the ice cream and remember turning the handle to freeze it when I was really young. We'd all take turns cranking for what would seem like hours. Years later, I would help Mom pack the ice and ice cream salt around the container of our electric ice cream maker and even though we didn't have to crank anymore, it still took forever before we'd get that gorgeous, creamy vanilla or fresh peach ice cream.  

Here's the base ice cream recipe my mom used for her homemade ice cream. She always used vanilla extract but I prefer to use the vanilla bean... so much more flavor.

HOMEMADE VANILLA BEAN ICE CREAM

Makes one quart

2 cups heavy cream (you can substitute Half and Half if you want to)

2 cups whole milk

1 cup sugar

1 vanilla bean, split and the seeds scraped

10 egg yolks, beaten

Add the cream, milk, and sugar to a large saucepan. Over medium heat, stir the mixture constantly with a wooden spoon and bring it to 120 degrees. (about 10-12 minutes and the mixture thickens)

Next, temper the egg yolks with the hot mixture. Add the hot mixture to the eggs gradually by whisking 1/2 cup of the cream mixture to the eggs. Repeat two or three more times until you have tempered the yolks. Whisking constantly, add the yolk mixture back into the remaining cream mixture in the pan. If you do this step too quickly, you will cook the eggs with the hot mixture. Add the vanilla beans and the pod. Switch back to a wooden spoon and continue to cook the mixture carefully until it comes to 180 degrees- take care not to allow the mixture come to a boil. Immediately remove from the heat.

Cool completely, stirring frequently. Cover with plastic wrap and put in the refrigerator at least eight hours or overnight. It is even better if you allow the mixture to chill overnight. That way, the flavors have a chance to develop completely before you spin the ice cream. Remove the vanilla bean pod before you freeze the ice cream.

Note: Make sure to chill completely or the ice cream will not freeze. You can chill the mixture down using an ice bath; simply fill a large bowl with ice, water, and salt. Put the pan with the ice cream mixture in it, taking care not to allow water to get in. Stir frequently until the mixture is cold.

Spin the ice cream according to your ice cream maker's instructions. The ice cream never freezes completely so it's best to spoon it into a container and put in the freezer for an hour to harden before serving. If you like a soft-serve consistency, eat it right out of the ice cream maker like I do. 

FOLLOW ME ON FACEBOOK FOR MORE RECIPES, COCKTAILS, PARTY IDEAS & FUN!

Easy and Affordable Recipe: Meringue Party Cookies

I am a big fan of these little meringue cookies. Meringue cookies are light, and airy... they just melt in your mouth. Add food color and they become a whole different thing... they become party decorations, too! You can use them on trays, on cake pedestals, in paper cones or simply fill pretty bowls with them and completely change the look of your dessert table. Since these little gems only have a couple of ingredients, they are not only pretty and delicious, the are also very affordable. You can even make sandwich cookies out of them with Nutella, almond butter, icing, or any other favorite filling. They are simple to make- but they do require a little time so make them the day or night before your party.

PARTY MERINGUE COOKIES

Preheat oven to 200 degrees. Place your rack in the center of the oven so the air can circulate easily around the pan. Best to bake one pan at a time. Line a baking sheet with parchment paper. "Glue" the parchment to the pan to prevent slipping by using a bit of butter on each corner of the pan.

Makes about 20 cookies, depending on the size

Use a pastry bag, a large plastic zip top bag, or even two large spoons to form the cookies.

6 egg whites

1 1/2 cups granulated sugar (use superfine sugar if you have it- it dissolves faster)

1/2 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract (or sub your favorite flavor. I like almond equally as well for the white cookies)

OPTIONAL: a very tiny drop of food coloring to make pastel colored cookies

Fit your mixer with the wire whisk attachment. Put the egg whites into the bowl of the mixer and beat on low-medium speed until they are frothy. Add the cream of tartar and beat until soft peaks form. Turn up the speed on the mixer to medium-high and begin to add the sugar a little at a time, giving each addition a minute to fully incorporate before adding the next bit. Continue to beat until the sugar dissolves and the mixture holds very stiff peaks. You can rub a bit between your fingers to check to see if it is gritty-- if it is, it needs more time. Keep beating the egg whites until you can no longer feel the sugar. Beat in the vanilla.

Use a spatula to transfer the meringue to a plastic bag. Easily work the meringue into the corner of the plastic bag and snip the corner of the bag. Pipe 2- 2 1/2" rounds, leaving a little room between each one. If you mess up on the piping, just scrape it off and put it back in the bag and try again. (It usually takes me a couple of tries before I get it going the way I want them to look.)  

 Bake for 1 1/2-2 hours. Make sure to turn the pan halfway through so that the cookies bake evenly. They are done when they are pale and crisp. Turn off the oven at this point and leave the cookies in the oven overnight to dry out completely.

These can be stored in airtight plastic containers at room temperature for up to a week.

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, PARTY IDEAS & FUN!

Martie's "Use What You Have Holiday" Ideas: Weave a Ribbon Tablecloth Runner

WEAVE A RIBBON TABLECLOTH RUNNER

So, you have the family coming over for some holiday cheer an all you have is a white tablecloth? No worries:) Just use some ribbon to make your everyday tablecloth something special. I always save my ribbon because you never know what you may be able to do with it. In this case, weave the ribbon into a pattern that is either centered or runs the entire length of your table. I always use glue dots or double stick tape to hold the ribbon down. That way, it doesn't require constant straightening. You can use a single color or a variety of shades. This isn't just an easy idea for holidays- it is perfect for weddings, birthdays, or any other time you need a little something extra on your table. Bright colors for a birthday party   Use ribbon to outline a centerpiece or as a table runner 

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, PARTY IDEAS AND FUN!

Recipes from our Friends: LynnBo's Fresh Strawberry Cake with Strawberry Cream Cheese Frosting

Lynn and her husband GaryMy favorite photo of Lynn from back in the day-- pep rally day!I've known Lynn about as long as I've known anyone, I think. We went to elementary school all the way through high school together. Lynn had the most amazing parties back in the day... she was a big time party-thrower, even as a kid! I cannot hear Sly & the Family Stone to this day without thinking about spend the night parties at her house. And while we lost touch for a lot of years, I am soooo happy to have reconnected with her. I've met her teriffic husband Gary and one of her beautiful daughters, Kara. (who are both pretty amazing musicians and singers, I might add) I saw a Facebook post where someone was asking Lynn to make this cake for them and they were raving about it... so I asked her to share it with us. Lynn, you are so inspirational! I'm so happy we are friends!

LynnBo's FRESH STRAWBERRY CAKE with STRAWBERRY CREAM CHEESE FROSTING

Ingredients

1 strawberry cake mix (plus eggs and oil as required by the package)

1 1/2 cups fresh chopped strawberries plus more strawberries for garnish

1/2 cup of unsalted butter (1 stick) softened
12 oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract

3 tablespoons heavy cream or evaporated milk

1 small box strawberry Jello- add this to taste. (I used about half of the box)

Directions

Preheat the oven to 350 (or to package directions)

Prepare or spray your pans as directed on the package; I used Baker's Joy and sprayed mine.

First, chop up 1 1/2 cups fresh strawberries and mash them so they resemble a puree.

Make the cake mix as directed except exchange the mashed strawberries for the water the package directions call for. Pour evenly into the prepared pan (s). Bake as directed or until a toothpick inserted in the center comes out clean. Lynn recommends using a 9x13 pan but I used two 9" round pans for mine. Allow them to cool before frosting.

For the frosting:

Cream together the cream cheese, butter, sugar, and Jello at medium speed of your mixer. Add the milk and vanilla and mix well.

Garnish with lots of strawberries. Lynn recommends adding them just before serving because there is so much moisture in the strawberries, they will slide all over the cake if you add them too soon. She also recommends to pat the strawberries dry before topping.

Hope you enjoy this one.... perfect for Spring and strawberry season!

Want more recipes for strawberry cake? Try this Strawberry Layer Cake recipe from our friends at myRecipes.com which calls for Grand Marnier in the frosting.  Yummy!

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, IDEAS, & CONTESTS!