Tag Archives: dessert

Bazinga Pops FTW

29 Jul

All summer long I’ve been complaining mentioning how badly I want to make my own popsicles.  I FINALLY found a mold that I liked enough to try, so I ordered it from Bed, Bath, and Beyond (all thoughts and opinions are my own!)  Skip ahead for the honey-roasted blueberry pop recipe if you want to, but here are my thoughts on the Zoku Classic Pop Molds:

Zoku-Classic-Pop-Molds-Packaging


Overall, I was very pleased with the quality of the product, which is BPA and phathalate-free.  I found it very easy to assemble and the pieces clicked together snugly.  They were just as easy to pop apart, which means that they fit nicely into the silverware compartment of my dishwasher.

Zoku-Classic-Pop-Molds-Pieces

I love how securely everything is sealed together, especially since I will probably be making a lot of greek yogurt-based pops.  It just gives me piece of mind that my pops will be protected from ice crystallization more than a Dixie cup and a wooden popsicle stick.

Zoku-Classic-Pop-Mold-Before

I’ve been recommending them to anyone who will listen!  They have a mini-version of these as well, I may order them in the future.


Honey-Roasted Blueberry Pops (original recipe by Cookie + Kate)

  • 1 pint blueberries
  • 2 c. Greek yogurt
  • 2 T. honey + 1/4 c. honey
  • 2 t. granulated sugar
  • pinch of salt
  • juice of 1/2 lemon

Honey-Roasted-Blueberries1

Gently mix together the blueberries, sugar, salt, and 2 T. of honey.  Then spread them into a single layer sheet pan.

Roasting-Blueberries-Before

Roast the blueberries for 15 minutes at 350*F, then stir and roast another 15 minutes.  Watch these very carefully towards the end as the syrup released from the berries may start to burn.  Remove the berries from the oven and allow them to cool for at least 10 minutes.

Roasted-Blueberries-Done

Meanwhile, stir together the Greek Yogurt, lemon juice, and additional honey to taste.

Honey-Lemon-Greek-Yogurt-Mixture

When the berries have cooled completely, scrape the blueberries and syrup into the mixture.  You can stir more or less, depending on how marbleized of a look you want.

Roasted-Blueberries-Greek-Yogurt

I grabbed a few berries from an extra pint I had in the fridge and put them into the bottom of each mold.

Roasted-Blueberry-Pops-1

I filled each mold up to the “Fill Line,” some more than others:

Pops-In-Zoku-Mold-Before

When I added the sticks in, I was pleasantly surprised that the drip guards clicked into place without causing any of the pops to overflow! And into the freezer they went, for about 12 hours.

Pop-Molds-In-Freezer

When I was ready to try them, I just popped out the whole pop, ran it under some warm tap water and the pop slid right out of the case.

This is the level of BAZINGA that happened in my brain when I tasted them:

Honey-Roasted-Blueberry-Pop


We are talking full-on Big Lebowski dream sequence, if I closed my eyes I swear I could’ve been wearing a viking outfit level of amazing.

Sweet Tooth Sunday

9 Jun

You guys.

SRBarsFinal1

I have been staring at the farmer’s market rhubarb in my crisper drawer all week, pining away for some kind of baked good.  I had planned to make rhubarb brownies, but I am not in a chocolate mood.  Yesterday when I made a trip to the grocery store, I snagged some strawberries on sale.  Naturally, I thought of a strawberry-rhubarb crisp so I took to Pinterest!  I found a nice little recipe, but was missing a few ingredients so I improvised.

Strawberry Rhubarb Crumble Bars (Source: The Tart Tart)

For the crumble/crust:

  • 3/4 cup oat flour (or ground oats, in my case)
  • 1 2/3 cups all purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3/4 t. baking powder
  • zest of half a lemon
  • 1 1/2 sticks butter (I used salted butter and omitted the salt), cubed
  • 1 large egg

Like I said before, I don’t happen to have any oat flour laying around the house.  So, I grabbed my trusty mortar and pestle and ground some old-fashioned oats. Yes, as in Quaker Old Fashioned Oats.

SRBars1

Holler. At. Me.

Once my dry ingredients were assembled, I stirred in one lightly beaten egg and the lemon juice with a wooden spoon.

SRBars2

Here’s the thing about making a crisp or a crumble or a pie crust: use cold butter.  You have to.  Trust me. I mean it.  And don’t mix it with your hands because that will warm the butter.  If you have a pastry cutter, good for you.  I am not that shmancy. I used two knives and cut the butter into the flour mixture, like a good little Yankee who was raised by a southern lady.

Once you get the mixture to a consistency where its chunky, press 2/3 of the mixture into a 9″ pan that you’ve buttered and floured.  (You are going to reserve the 1/3 for the top, so feel free to save a little more if you want.  I like a strong base so that they are easier to cut into bars.)  In fact, I encourage you to press the crust in firmly.

SRBars3

Then, mix together the filling  & spoon it over top of the crust:

  • 2 cups rhubarb, sliced in 1/2 inch pieces
  • 2 cups strawberries, sliced
  • juice of half lemon
  • 1 t. vanilla extract
  • 1/2 c. brown sugar
  • 4 T. corn starch

SRBars4

Sprinkle on the rest of the topping and bake at 375F for 50 minutes.

SRBars5

When these came out, I let them cool for a few hours before I cut into them.  They were still warm in the middle and seemed like they wanted to fall apart, but thought better of it.  I didn’t really give mine much time to think about it.

SRBarsLastBite

I mean, how could you not want to bring these to a cookout or  picnic?

SRBarsFinal1

%d bloggers like this: