Blackberry Compote and Sweet Buttermilk Swirl together to form a Refreshing Frozen Summer Treat! A quick Dip in Homemade Chocolate Magic Shell gives a Deep, Rich Contrast to these Fruity Popsicles, but at 160 cal/serving, you don't have to feel guilty to enjoy this Gluten Free pleasure!
This post is sponsored by Lucky Leaf, but all opinions are my own. I don't know about you, but it has been crazy hot in Atlanta recently. You just step into the sun and sweat like crazy. Well, these Peach Streusel Popsicles are the prefect treat on a hot day like that - cool and ...
Italian plums and peaches are in season right now! Make the most of these last days of summer with these mini plum and peach bourbon cobblers. Dish Count :: 1 Bowl, 1 Knife, 4 8-oz Wide Mouth Mason Jars The smell of Italian plums gets me every time.
This decadent breakfast cake made from classic coffee cake recipe and donut balls is a indulgent and beautiful way to start any day! Not really sure why I did this, but I can't say I am ashamed. I mean, I know it's wrong.
Cherry Almond Coconut Ice Cream is a dairy free ice cream made healthier with almond coconut milk and fresh sweet cherries. It's no secret that I love ice cream. Right now, I have about five different flavors of ice cream in my freezer. When it's hot out, I eat ice cream.
We are thick into summer now. Hot, humid, long days are the new normal. Lazy weekends are spent at the beach or lounging by the pool. And frozen treats are a serious must have. These Blueberry-Ginger Coconut Cheesecake Popsicles are the perfect way to say hello to the first day of July.
I've never really been an avid popsicle maker, but after making a few recipes recently I should have been on this train a while ago. Making popsicles is the easiest thing to make ever! Even though my wife drinks Silk Soy Milk every morning for breakfast, she gave these popsicles made with almond milk her approval.
A splash of coconut juice suffuses this fragrant sorbet with enough tropical flavor to get you through the hottest of summer days. Yield: 8 servings Method: Bring 1 cup of water to a boil in a small sauce pot. Stir in the sugar, making sure it dissolves completely.
We had a legitimate heat wave in Seattle last week - which, as you can probably guess, isn't all that common. I didn't feel much like cooking, and instead found myself reaching for simple salads, popsicles, and sparkling water - with a few scoops of ice cream thrown in for good measure.
Directions Carefully remove the pie from the aluminum tin and place it on a parchment paper-lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it.