I try to make really special cupcakes for my teachers’ assistants. It’s my way of showing them I am thankful for all of the help they give me during the school. Since it was my birthday…Woo Hoo, I decided to make something special for myself. A combination of two of my fav sweets. Tiramisu and Cheesecake. That’s right, get ready for a tiramisu cheesecake.
My family might be done with me. We are in the heat of the summer and I continue to turn the oven on. I understand. It makes the house hot but I really like cookies and cupcakes. So I asked myself, what sweet treat would really hit the spot but doesn’t require me to turn the oven on? Then I remembered, the stove top dessert that would satiate my sweet tooth…Sweet Sticky Rice.
It’s the summer and I can’t believe I haven’t made popsicles yet. I started making popsicles because I wanted something healthy for mini me and I could use the fruit we had in our garden. We’ve been working really hard on our garden and within the last two years we’ve had a nice crop of fruits and vegetables. I was feeding the family (and the neighbors) lots of fruits and vegetables for fear of them going bad. My friend suggested I make ice pops. She said it was really easy. Half yogurt or fruit juice and half fruit. I figured I could do that… it wouldn’t take that much time. So I ran with it. It took me a minute to figure out how to get it out of the mold but I did it.
It’s funny how life is so connected. When I went to make these for my mini me, I must have been a little nostalgic of my life in New York City. One of my favorite things about summer when I lived there was fruit pops. I don’t remember the name of the company that made them. It may not even exist anymore for all I know but I loved the coconut fruit bar and so I set out to make my own.
Side Note: These are Coconut Blueberry Pops at the request of my little one. If I had my way it would just be coconut but gotta keep the little one happy. 🙂
Coconut Blueberry Popsicles
makes 6 popsicles
6 oz of Coconut Yogurt
6 oz of Blueberries
4 oz of Coconut Flakes
4 oz of Coconut Milk
Mix coconut yogurt, blueberries and coconut flakes together. Stir gently as to not break the the blueberries.
Next add the coconut milk and stir gently. Use a spoon to scoop the mixture into the mold. Leave at least 1/2 inch at the top. It allows the mixture to have room to expanded without making a mess in your freezer. With the molds I have this equals 4 popsicles.
Place the mold in the freezer for at least 5 hours.
Once the pops have set, run the bottom under warm water to loosen the popsicle.
Sit outside and and enjoy!!
You’d probably never guess it but we typically eat pretty healthy here. I’m always looking for great healthy dishes to feed to the family. So I was extremely happy when a colleague of mine gave me several gluten free and dairy free cookbooks. This one recipe for banana bread looked good so I tried it. I mixed up several different flours to create the gluten free flour to make the dish. Then I mashed the bananas and added eggs and vanilla. I even added maple syrup instead of sugar. That’s right… I went super healthy on that banana bread.
Part of what I love about the summer is the opportunity to spend time with family and friends. This 4th of July weekend my friend is having a huge BBQ. Typically her parties provide an opportunity for friends that have known each other for decades to spend some time together. She always has tons of food and it’s always a great time. We all catch up and get to see each others children. It really is a wonderful time. But with such a grand list of entrees, I wasn’t sure exactly what I should bring. What do you bring the party that has everything? DESSERT…