popsicles

There are certain things in this world that are a natural match made in heaven; the pairing of peanut butter and chocolate is one of those combinations in my book. Everyone's seen this in ice cream, but I decided that it's time for a peanut butter pop dipped in some choc!

I used all-natural peanut butter since I had it on hand, but a traditional store-bought peanut butter like Skippy or Jif would make a better base, as the flavor is more intense. Since these little guys are exceptionally rich, keeping these popsicles on the miniature side is key (if you don't have small popsicle molds, use tiny paper cups or shot glasses instead). The chocolate shell needs to be cool to room temperature to ensure you don't melt the popsicles while dipping. Once dipped, however, the popsicles are ready to eat; alternatively, store them in the freezer until you're ready to serve them.

If you, too, are a peanut butter-and-chocolate fiend, bust out your popsicle sticks and get to freezing these easy chocolate and peanut butter packed popsicles. Read ahead for the recipe.

There's nothing more discouraging than a failed first attempt at making something — and this is exactly what happened to me when I tried to make popsicles! I was so excited to finally get a set of molds that I immediately went home to put together some delicious pops. There were a few almost-too-ripe bananas on the kitchen counter; thus, I decided to make this recipe for banana blueberry swirl popsicles.

The process was super easy and the resulting mixture was finger licking good. I placed the pops in the freezer and anxiously waited for them to freeze. However, several hours later, I couldn't get the popsicles to come out of the molds. I ran the molds under warm water, but to no avail. It was horribly disappointing and I'm not sure what went wrong. Has this happened to you? What's your technique for unmolding popsicles?

Feel the freeze! There's nothing better than a cold snack on a hot Summer day. Fight the smoldering Summer heat by cooling down with these pretty fresh fruit ice pops. They're so easy to make that you'll enjoy making them just as much as tots will enjoy eating them!

Source: Matthew Klein

Keep reading for the cool and tasty recipe.

When the mercury rises, there's no more nostalgic way to cool off than with a good, old-fashioned fruit popsicle. But these days, restaurants, food trucks, and liquor brands are starting to serve grown-up ice pops spiked with a little shot of something extra.

I asked author, Grey Goose mixologist, and boozy ice pop extraordinaire Nick Mautone to offer some tips for making your own spiked paletas at home. To see his suggestions, read on.

This month, skip baking a key lime pie for these key lime pie popsicles. Trust me: not only will your house be cooler, but these ice pops are just as delicious as a piece of pie. This particular recipe is relatively easy; all you do is stir everything in a bowl and get your molds ready to freeze. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Enjoy each bite of these crunchy and creamy pops by reading more for the recipe.

The fireworks aren't the only thing that will be popping this Fourth of July! Ice cold popsicles not only beat the heat but can also provide grownups and kids with a refreshing mid-afternoon treat. Jumping on the red, white, and blue bandwagon, these ice pops use fresh watermelon, lemons, and blueberries to create a cold and colorful presentation. Best of all, kids will love having a hand in creating the triple decker effect.

Get the recipe with step by step photos when you read more