We are officially in the month where it “turns” spring, can I get a hoo-ray? Here it has been spring for a few weeks. Temperatures in the sixties and seventies, and I’m pretty pumped about it (read: ecstatic, elated, bouncing around like a beach ball at a Nickelback concert — for those of you who got the quote: **wink face**). I picked up this ice pop mold the other week to celebrate the spring weather. I’ve been rambling on to Scott about how much I wanted one of these molds for probably our entire marriage (4 years?) and felt silly when I found it to be an investment of a whopping twelve dollars. Scott was so happy to finally see me take the plunge, when I pulled it out of the Amazon box he was like “FINALLY”. So I immediately made a riff on a childhood favorite. The orange creamsicle. I grew up on the ones where the creamy ice cream layer was beneath the sweet and icy orange outer layer of the pop. Unsure of how to manage those layering skills, I combined the two for a sweet and tangy ice cream pop. Flavored additionally with some vanilla and crushed frozen raspberries. I’m telling you, they are pretty darn tasty. And when drizzled in a little chocolate (I’m just sayin’) can be a real treat! Happy (almost) spring folks. Now onto some links that caught my eye this past week and the recipe, xo.
First off, how are you liking this mini-series so far? If you are enjoying a little extra dose of simple recipes and links, check out Laura from The First Mess’s new “Happy Hour” series, Alana from Fix Feast Flair’s “Weekly Fixations“, and Sherrie from With food + Love’s “Short and Sweet“.
If I could have a few of my favorite food bloggers feed me this weekend, I would choose Haley’s Carrot Cake Pancakes with Vanilla Cashew Cream, Sara’s Tofu Chop Salad, and Emma’s Raw Kiwi Fruit + Ginger ‘Cheesecake’. FOR SURE.
I had my first conference call this year and it was royally awkward. Scott showed me this video after and I died laughing. On point. SO on point.
These Top 23 Most Beautiful American Campsites have got me itching to fall off the face of the earth.
I really want to have trees inside out next apartment, and loved this guide on which ones to get – I’m thinking at least twelve lemon trees. Joke joke. But it would be an economical venture for us if we did.
I super admire The Artful Desperado’s photography, and loved this short and sweet guide to taking three differently styled dinner shots in this article here.
We could always use a little more silly with a side of smiles, couldn’t we? So, something to make you laugh. Have a stellar weekend!
ORANGE CREAMSICLE POPS W/ VANILLA + RASPBERRIES
Makes 5 ice cream pops using this mold.
1 can full fat coconut milk, refrigerated 24 to 48 hours
1/2 cup fresh squeezed orange juice
zest of 1 large orange (about 2 teaspoons)
1 teaspoon vanilla extract
1 tablespoons raw honey
a handful of frozen raspberries
After chilling the can of coconut milk, flip it upside down and open with a can opener. Pour off the liquid and scoop the cream from the base of the can into your blender (or small food processor). Add the remaining ingredients, except for the raspberries, and blend until smooth. Spoon the mixture into the ice pop molds, stopping every few spoonfuls to add a few frozen raspberries (crush these into smaller bits by simply pressing them with your fingers to break apart). Fill each mold until the filling is a half inch from the top, then place the lid and your sticks into place and freeze for a minimum of 2 hours (or until fully set). Rinse the mold under lukewarm water for a few seconds to help the ice cream bars pop out of the mold easily. Enjoy as is (or with a little melted chocolate drilled on top) and store extra pops in an airtight container in the freezer.
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