Grilling a milkshake is kind of impossible. However, grilling the cherries you're going to put in said milkshake is totally possible. It's possible if your cherries can actually make it to the grill and not straight to your face. Today it was like...
I promised on Tuesday to continue the theme of food on sticks so today I'm bringing to you these super easy/borderline healthy salted caramel yogurt pops. I've been trying to cut back on my sugar a bit lately, and well, as a food/pastry blogger that takes will power and inner strength of epic proportions.
I'm still working on my one year blogaversary post. I was going to hastily put it together due to my current insane workload, but changed my mind. There are soooo many things I have learned this year that I don't want to short change that lovely anniversary and then regret it.
I am obsessed with all things frozen. Ice cream. Ice. Popsicles. Shakes. Smoothies. Frozen yogurt. Fruity frozen yogurt sandwiched between two graham crackers. Ob-freaking-sessed! Which is why Deborah and I thought we should throw a frozen treats blog party (she must be as obsessed as me!)
Up until a month ago I had never used blood oranges in cooking. I knew about them and loved the mellow taste but then recipes started popping up all over the internet. Some bloggers even mentioned having their own trees; I really have to get on that once the weather gets better.
Every year I say I'm going to make frozen fruit bars. I bought a fancy pop mold and have a cookbook devoted to frozen pops, but we always end up buying frozen fruit bars from the grocery store. That is until I discovered an easy recipe for frozen fruit bars made with only two ingredients and no fancy equipment required.
There is nothing simpler to make than a fresh fruit granita. For me, the only hard part is finding real estate in my freezer for the pan to stir it up in. But springtime means strawberries. And lots of 'em!
Technically this gelato isn't 'polenta' ice cream, but it's made with corn flour. But when I was in Torino, Italy last year, a local gelateria was making what they were billing as a 'polenta' gelato, using farina bóna. So if you want to argue with an Italian chef, you're welcome to.
Let me start by saying that mint chocolate chip has never been my top choice. It's always been my sister's favorite, I was more of a cookies & cream kind of girl. But this blog makes me try things I might have otherwise not...
It's crazy how delicious these mango, carrot juice and spinach (yes, we said spinach) pops taste! They're a fun and frosty way to get more fruits and veggies for kids (and adults). That's what we call a win-win! See All 12 Pops of Summer Directions 1 In blender, place yogurt, mango and carrot juice.