You guys. I think I’m starting to walk down the dangerous path of popsicle addiction. They’re everywhere! Tracy from Shutterbean is the queen of boozy popsicles as far as I’m concerned. And these vegan espresso fudgesicles on Take a Megabite? I just die.
I think I’m going to have to invest in a heavy duty popsicle mold like this one. What do you think? Any recommendations? I just know my life will be approximately a million times better once I can make 10 pops at a time instead of a measly 4. Summer’s here for at least another month — and let’s be real, New York won’t cool off until late September…if not early October. So it’s a pretty solid investment, right? Right.
Today’s popsicles are a creamy, dreamy delight, if I do say so myself. I tossed peeled and sliced peaches with olive oil and sugar and stuck them under the broiler. They got all gooey and fragrant in no time and my apartment didn’t become a hot box. It was a win-win! Next, blended the peaches and layered them with coconut milk in the molds. So simple, yet so delicious. So indulgent, and yet totally guilt-free.
There’s nothing better than peaches and (coconut) cream at the end of July.
Peaches and (Coconut) Cream Pops
adapted from Joy the Baker
makes 10-12 popsicles
- 1 pound fresh peaches, pealed and chopped
- 1 tablespoon olive oil
- 3 tablespoon granulated sugar
- 1 (15 ounce) can whole fat coconut milk
- 1 teaspoon pure vanilla extract
Place peaches on baking sheet, drizzle with olive oil and sprinkle with 1 tablespoon of sugar. Place in the oven, under the broiler until blistered and fragrant (about 10 minutes.) Remove from the oven and spoon the peaches into the bowl of a food processor fitted with a blade attachment and blend until smooth.
In a small bowl combine coconut milk, remaining sugar, and vanilla extract. Mix well.
Spoon the peach mixture into the bottom of each popsicle mold. Pour coconut milk over top into each mold, until 2/3 full. Spoon more peaches into each mold and add more milk until full.
Place popsicle mold lids over top and freeze for 6 hours or overnight.
(If you, like me, have a tiny popsicle mold, store leftover ingredients in the fridge and make a second batch later in the week.)
Needless to say, I don’t get it.
- 2 cups sweetened cashew milk (the brand I used contained a dash of cinnamon and vanilla. So delicious! Almond, soy, coconut or dairy milk may be subbed in)
- 1 cup frozen strawberries
- 1 large frozen banana
Feeling under the weather? Need a little autoimmune boost? Terrified of contracting the Norovirus and/or scurvy? Eat a grapefruit! And if it’s bitter cold, as it’s been in New York the last few weeks, eat a broiled grapefruit.
I’ve been sick for the last few days. (With shingles. Because’s apparently I’m in my 60s.) Today I’m making my triumphant return to work. I like sitting at home and watching as much as the next gal but only on my own terms. And this was the perfect breakfast to get me ready and rearing to do something other than marathon episodes of Castle.
serves 1 or 2
- 1 grapefruit, halved
- 2 tablespoons brown sugar
- 1/4 teaspoon ground ginger
Trim the bottom of each grapefruit half to create a flat surface. Place the halves, center up, on a foil-lined baking sheet. Combine the brown sugar and ginger in a small bowl and sprinkle equally on the two halves.
Broil on the top shelf of the oven for five minutes. Remove from oven, allow to cool slightly, and serve.