Yesterday's birthday, as all birthdays should be, was spent eating birthday popsicles and contemplating our ever present hurtle towards the end. I kid! Not about the popsicle part, though. Birthday Cake Popsicles
Yield: 6 popsicles | Prep Time: 1 hour | Total Time: 7 hours Ingredients One packet pudding mix Confetti birthday cake, baked in a sheet pan and cut into cubes Sprinkles Directions Prepare pudding according to instructions. Mix sprinkles into pudding. Place cubes of cake into molds and pour pudding in around them. Freeze until solid.
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The feeling of horror I felt when I realized I didn't have a cherry popsicle yet in the project was...immense. Cherries are difficult to work with and fantastic to eat. Tangerines are also difficult to work with and fantastic to eat. For this popsicle, I only dealt with the difficulty of one of the ingredients. Cherries. I pitted them. For the tangerines, I bought tangerine juice. If you can't find tangerine juice, use orange (or really any citrus juice you like). Cherry Tangerine Popsicles
Ingredients Cherries, pitted Tangerine (or citrus) juice Directions Add desired amount of pitted cherries to molds. Pour tangerine juice to fill. Freeze until solid. What is my favorite moment of the Dim Sum experience? Is it the anticipation leading up to the meal, the memories of tall ceilings and orchestrated commotion inside a packed restaurant? Is it the joy of the classics - knowing that you love how something tastes and feeling the joy of its dependability? Or is it the joy of the new - trying something you and your group have never had? No. It is none of these things. It is the moment at the end of the meal when you believe yourself to be stuffed but then, glorious before you arrives a perfect round of mango pudding and above it, a thick curl of sweetened condensed milk. Ha! I love mango pudding. Mango Pudding Popsicles
Yield: 6 popsicles | Prep Time: 20 minutes | Total Time: 6 hours Ingredients 2 1/2 cups cold water 1 1/4 cups sugar 1 lb frozen mango pieces 2 (1/4-ounce) packets unflavored gelatin 1/2 teaspoon salt 1 cup sweetened condensed milk Directions Pour a bit of sweetened condensed milk into the bottom of your molds. Begin to freeze. Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture comes to a boil. Remove from heat. Place mango pieces in a blender and add in just-boiled sugar mixture. Blend until smooth. Bring 1 1/4 cups water to a boil and pour over remaining sugar, gelatin, salt, and 1/2 cup water. Mix until everything is dissolved and uniform. Combine mango mixture and gelatin mixture. Pour into molds. Freeze until solid. This week's popsicle combines the josephine raspberry, known for its large fruit and rich flavor, and the bearss lime, known for its seedless nature and sweeter-than-normal juice. There is nothing more enjoyable to me than seeking out regional varieties of a fruit. I have been a long time fan of the bearss lime, as the nearby UC Santa Cruz campus keeps it in many bay area farmer's markets. It felt right to combine this lime with a gifted Josephine raspberry syrup. Raspberry Lime Popsicles
Yield: 6 popsicles | Prep Time: 1 hour, 10 minutes | Total Time: 6 hours Ingredients Peel and juice of 3 limes 1/2 cup sugar Raspberry syrup Directions Fill bottom third of molds with raspberry syrup. Freeze until somewhat solid. Mix together lime juice and sugar. Pour lime juice into final two-thirds of mold. Arrange peel at top of mold. Freeze until solid. |