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Monday, June 29, 2015

Advanced Popsicles 1

Hey again everyone!

It's getting to be awful warm out again, so it's time for popsicles! I know I've blogged a few popsicles in the past, but here are two more ideas that are a little more advanced in execution. As before, credit for the popsicle genius goes to my fiancé J!

This first recipe is for Apple Creamsicle Popsicles and uses apple soda as a base, then have some spiced apple syrup, half and half, and some caramel sauce to accent and make them creamy. These are approximately 50% soda, 25% apple syrup, 25% half and half, and a drizzle of caramel sauce. Keep in mind the cream can be added at the tip or bottom of the popsicle to make a cream end or it can be added to the mix to make the whole thing an apple creamsicle. In the same vein, the caramel drizzle can be added to the popsicle mix then poured into the molds, or it can be added directly to the molds themselves. Freeze well, then enjoy!
Ingredients for apple popsicles/creamsicles!
The apple creamsicles poured into their mold! Notice they are not poured all the way to the top, or they'll overflow!

For this second set of ideas, the base is the same and the add-in ingredients are different to get you differently flavored popsicles!

The base is approximately 85% milk, 10% half and half, and the last 5% is a dash of vanilla extract, a scoop or two (depending on how you like it) of brown sugar, and a drizzle of caramel sauce.

To make Butterscotch Popsicles, add in large chunks of broken up butterscotch candy (if the pieces are too small, then they will just dissolve away), add the butterscotch pieces to the molds directly and do not stir once they are added. Freeze well and enjoy!

To make Cookie Dough Popsicles, use either homemade or store-bough cookie dough and break into the amount and sizes you would like. Add the cookies dough pieces directly to the molds as with the butterscotch popsicles, and do not stir so the pieces do not break up or all fall to the bottom. Freeze well and enjoy!

Savor it!
love, rue (and J)

Monday, June 22, 2015

Lime Cornmeal Cookies

Hey everyone!

I am so sorry that it has been so long! As I said in my last post, I have been incredibly busy, so much so that I'm not sure that I'll be returning to a regular posting schedule yet, but here is one recipe for you at the very least. My now fiancé J made these cookies according to the linked recipe below with only one change which I'll outline, which is why I can't post the recipe directly- it belongs to someone else!

The recipe is here at The Kitchn called Cornmeal Lime Cookies.
The change that my fiancé J made was that he soaked the cornmeal in 1/4 cup of liquid until it was absorbed, which made for chewier cookies which stayed together better.
Let me show you some pics!

Here is your arsenal- fairly straightforward cookies except for the cornmeal and limes!
And here is everyone ready to be mixed- zest of limes, dry ingredients, butter and sugar for creaming, and soaked cornmeal (and don't forget the lime for juice!).
Cream your butter and sugar, beat in the lime zest and juice, then beat in the eggs and vanilla.
Then mix in your cornmeal and dry ingredients.
Bake on a nonstick sheet!
And while they cool, make a glaze of lime juice, lime zest, and confectioner's sugar.
Here's your easy glaze!
And here are your cookies right out of the oven...
And here they are all done and glazed- yum!

Savor it!
love, rue