~ May 2014 Archives ~

Strawberry Watermelon & Lime Popsicles! / May 30, 2014

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Up until a few weeks ago, I had a major aversion to watermelon. Unless it was in the form of a watermelon Jolly Rancher, I did not give it the time of day. But earlier this week when we got a bit of a heat wave, it suddenly looked more appealing. I decided to make these popsicles in layered stripes to mimic the look of a watermelon because, really, they are just cuter that way. Give me a mini dessert in the shape of a strawberry, a lady bug, or a four-leaf clover — you name it, and I immediately want it. These are a cinch to make too, and freeze very quickly — great news for a hot summer day! Here’s how I put them together (recipe below is for 6 popsicles):

Ingredients:
2 cups seedless watermelon, cubed
2 cups strawberries, quartered
Lemon juice (I used the juice from half a lemon)
Sugar or honey to taste (I added about 2 tsp. honey)
3/4 cup of frozen wild blueberries
1 cup lemon Greek yogurt (or plain, but the lemon added a nice tartness!)
2 cups limeade
1 drop green food colouring (optional)

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Instructions:
Simply blend together the watermelon, strawberries, lemon juice, and sugar or honey. Pour the mixture into popsicle moulds, and drop in a handful of blueberries into each if desired. Place popsicle sticks into the moulds and freeze until firm. Dollop yogurt on top and freeze until firm. (One tip: I found it easier to place the yogurt in a ziplock bag with the end snipped off, and pipe it in and around the popsicle stick, and then use the handle of a spoon to evenly distribute it.) Layer in limeade (I added a drop of green food colouring to make it a bit more vibrant, since freezing juice seems to make it paler in colour) and freeze until firm. Once ready to eat, place moulds in large cup of hot water for a minute or two to make releasing popsicles easier.

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And there you have it. Easy peasy. Even better than a popsicle on a hot day? Using the remainders from this recipe to make Watermelon Strawberry Limeade to go along with it! Yep, even better.

Happy Weekend! / May 16, 2014

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With the unofficial start of summer upon us with the upcoming long weekend (at least in Canada, that is!), I thought I would share a few fun summery links I’ve seen lately. Hope you enjoy & Happy Friday!

A great idea for any summer gathering — a seafood party — is up on Oh Happy Day! Any party in which there are outdoor string lights involved is a good party in my book!

Speaking of which, these lights from Pottery Barn are beauties.

I’m planning on making these oreo pudding pops this weekend with a certain little 3-year-old cookie monster I know…

This pie looks like the perfect dessert to make when the heat of summer is in full swing. It’s no-bake and it has a pretzel crust. Enough said, people.

The ultimate summer beverage: Ginger beergaritas.

Meringue Nests with Wild Blueberry Whipped Cream / May 2, 2014

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We’ve all been there. People are coming over for dinner in ten minutes, your kitchen is a mess, you haven’t had time to change out of your sweatpants, and you begin to mildly completely panic and shout to your significant other/roomate/anyone that will listen that one of you still needs to vacuum the house. And to top it all off you are kicking yourself for getting absorbed for hours into the House Hunters marathon that was on that morning. Nope, just me? Anyway…I saw these meringues at the grocery store and thought they’d be a great option for one of those times when things just take a lot longer than you think they will (or you procrastinate and then don’t have the time. That’s neither here nor there). Meringues are such a versatile dessert. They’re fancy. They’re a cinch to bake if you’d prefer (here’s a great recipe if you’d like to go that route), but they are also easily found at most grocery stores if you’d rather buy them. I just whipped together some whipping cream, added sugar and vanilla to taste, cutting back a little bit knowing the blueberries are quite sweet. Then I simply thawed some frozen wild blueberries (I like the smaller size of the wild kind and find them to be more vibrant in colour and taste), partially mashed them up with a little sugar to create some juice and folded it into the whipped cream. Spoon it on top of the meringues and tada! Instant fancy dessert.
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