My popsicle molds made it into my carry-on a few weeks ago for my trip to Vieques, Puerto Rico. I was excited about warm weather and tropical fruit. Pineapple cilantro, mango cream and cappuccino pops were made. They weren’t the best but it was exciting to have popsicles in a tropical location.
Popsicle # 26: Pumpkin Pie
(Blend pumpkin pie mix, cinnamon, nutmeg, sweetened condensed milk and a little plain yogurt.)
This one tastes exactly like pumpkin pie and was super delicious. The pops were also dense and filling. I thought I had got a can of regular pumpkin but it turned out to be pumpkin pie mix, which probably is why it tastes so good. Maybe next time I’ll adding some graham cracks to give a little piecrust effect.
Note the dented can. It was a public health/food safety concern but the pursuit of pops won out.
Popsicle # 25: Peach Praline
(make sugar pecans by coating pecans with brown sugar and about a tablespoon of milk and bake for about 30 minutes. Defrost frozen peaches and blend with sweetened condensed milk, cinnamon, nutmeg and maple syrup and add chopped up sugary pecans.)
These were good. They would have been better with in-season ripe peaches. I also tried to make layers of pecans. It would have tasted better if they were all over that popsicle. But still, totally worth repeating this one.
One of my brilliant ideas of the Popsicle Season 2011 was the invention of the commanding popsicle. The game goes: write commands on the popsicles sticks in Sharpie, make the popsicle, make your friends eat the popsicle and command them do whatever the popsicle stick tells them to do. This is a more low-key (and potentially less racy) version of the “secret missions” game at post-camp parties. And these are WAY better than those bad jokes you got on popsicle sticks as a kid.
I made around 75 commanding popsicles for my 30th(!!!) birthday party. Lucia was a great help in the creating of commands, as demonstrated below.
But what happened to Popsicle Season 2011? Don’t worry. In the last 1½ years, popsicles have been being made and friends have been eating them. Unfortunately, the Popsicle Season 2011 was upstaged by the manic buying-a-house-and-moving season, thus leaving little time for creative popsicles making or blogging about it. But I’m back, more settled and excited to blend shit and freeze it.
Popsicle # 24: Banana Bread
(thawed out, super ripe bananas blended with a few tablespoons of the syrup leftover from making poached pears last week.)
Tasted like banana bread and it wasn’t drippy because this popsicle was mostly banana. The poached pear syrup was full of good spices like cinnamon, nutmeg, allspice, cloves, etc. My frozen bananas were overtaking the freezer and this proved to be a good way to get things under control.
Popsicle # 23: Lemonade & SNAP
(lemonade with a shot of SNAP!)
A second attempt at popsicle with alcohol. It was better, definitely edible and frozen this time around. However, it wasn’t amazing. I think I’ll stick to my alcoholic drinks liquid and my popsicles dry.
Maybe the alcohol in this popsicle influenced Alison's cheesy smile.
Popsicle # 22: Pineapple Cilantro
(blended pineapple chunks and diced cilantro)
I used to think I hated cilantro because I was influenced by severe cilantro haters I used to live with (Lydia and Abby.) But my taste buds found their own way and discovered their true love for this herb.
Popsicle #21: Spiced Rice Pudding
(take leftover coconut rice pudding from popsicle # 19 and add raisins, peaches, a lot more sugar, cinnamon, nutmeg, cardamon and cloves)
Much better than the first try.
Lindsay (and her Mad Men dress) appreciating the improvements to the rice pudding pop.
Popsicle #20: Blackberry Peach
(blended blackberries, peaches and a smidgeon of maple syrup)
Fruit from Clark Park’s Farmers Market.
A new housemate = new pop molds