YumSugar

Drunken Desserts: Watermelon Margarita Popsicles

YumSugar — Mon, 14 Jul 2008 16:15:12 -0700

The news about the effects of watermelon inspired me to create my newest popsicle: watermelon margarita! Served with a small bowl of margarita salt, these uberfrozen margs were tangy and delicious. Beware, the popsicles contain liquor and melt rather quickly. To avoid a melty mess, I froze my platter for an hour before serving. Learn how to make these simple, scrumptious popsicles when you read more!

Watermelon Margarita Popsicles
Original Recipe

Ingredients

2 cups watermelon puree (roughly 1/4 medium size seedless watermelon)
1/4 cup lime juice (roughly 1 large lime)
3 ounces tequila
1 ounce cointreau
2/3 cup sugar

Directions

Chop the watermelon into small pieces. Using a Cuisinart, puree the watermelon. Place the puree in a large mixing bowl.

Add lime juice and sugar to watermelon puree. Stir until the sugar has dissolved. Add tequila and cointreau and stir well.

Fill popsicle molds or Dixie cups. If using a dixie cup, cut small squares of tinfoil to cover the top of each of the cups.

Use a sharp small knife and cut small slits in the tops of the tinfoil to insert the popsicle stick.

Place the Dixie cups in a flat bottomed container. Place the popsicles in the freezer and wait patiently until frozen.

Makes 10 3-ounce popsicles.

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Fudgesicles en Fuego!

YumSugar — Mon, 23 Jun 2008 16:15:39 -0700

A heat wave here in San Francisco inspired me to continue my popsicle kick. This time I combined childhood memories of fudgesicles with a passion for Mexican hot chocolate. Mexican hot cocoa is traditionally made with milk, chocolate, cinnamon, and a touch of chili. When frozen it translates terrifically into a fiery chocolate popsicle, aptly named fudgesicles en fuego!

The rich, chocolaty popsicles have a silky, creamy texture and slightly spicy flavor. To avoid making the popsicles too hot, add the chili slowly to taste. However, remember that once frozen, the flavor will be more subtle. If the finished popsicle is too spicy, simply dust with sugar.

To learn how to make these fantastic fudgesicles, read more.

Spicy Fudgesicles
Modified from Alton Brown

Ingredients

8 ounces bittersweet chocolate, chopped fine
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/4 tsp cayenne pepper
Sugar (optional)

Directions

Chop chocolate and place in a bowl.

Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer.

Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Mix in vanilla, cinnamon. Slowly add the cayenne to taste.
Fill popsicle molds and wait patiently. If the frozen popsicle is too spicy, coat one side in sugar.

Makes 16 popsicles.

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Strawberry and Raspberry Frozen Yogurt Popsicle

YumSugar — Mon, 09 Jun 2008 16:15:49 -0700

Here at Sugar HQ, everyone is crazy for the new, dangerously close frozen yogurt joint, SoGreen. After consuming a couple of SoGreen's delicious, fruity treats, I decided to experiment with my own variation. Currently I'm obsessed with Popsicles, so naturally, I was inspired to make a frozen yogurt Popsicle.

The recipe is simple with only a couple ingredients: strained yogurt, fresh fruit, and sugar. I had strawberries and golden raspberries on hand, but any fruit combination would work.

Once frozen, the bite-sized strawberry chunks were more crunchy than I would have preferred. To avoid the crunchy and hard-to-eat fruit, be sure to thinly slice all berries. Much like any other homemade Popsicle, the hardest part is waiting for them to freeze.

To learn more about making this perfect Summer treat, read more.

Strawberry & Raspberry Frozen Yogurt Popsicles
Original Recipe

Ingredients

4 cups whole milk yogurt
2 cups chopped strawberries
1/4 cup chopped raspberries
4 tbsp sugar

Directions

Strain liquid from the yogurt. To strain, place cheesecloth or paper towels in a colander. Pour yogurt into the colander and place it in a large bowl. Place in refrigerator for 2 hours.

Chop strawberries. I chopped them into chunks but in the future, I will quarter the berries and finely slice them into paper thin slivers.

Place strawberries in a bowl and add sugar.

Chop or puree raspberries and add to strawberries, stir to combine.

Stir the strained yogurt into strawberry raspberry mixture.

Fill popsicle molds.

Wait patiently to freeze.

Makes 8 popsicles.

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Vietnamese-Style Coffee on a Stick

YumSugar — Wed, 28 May 2008 11:15:31 -0700

Over the long weekend I finally got around to experimenting with my new popsicle mold. The final result was perfect for the hot Summer months and a coffee lover's dream, a coffee popsicle! I used Vietnamese-style coffee - a simple concoction of sweetened condensed milk and strong coffee, traditionally served over ice - as my inspiration. These frozen delights were cool, refreshing, and oh so delicious. Packed with a caffeine punch, these popsicles are super simple to make. The hardest part is waiting for them to freeze!

This popsicle recipe can easily be altered to suit any coffee taste so feel free to add vanilla, mocha, or chocolate. To learn how to freeze your favorite coffee beverage, please read more.

Vietnamese-Style Coffee Popsicles
Original recipe

Ingredients

1/4 cup sweetened condensed milk
1 3/4 cup water
1/4 cup freshly ground espresso coffee

Directions
1. Brew the coffee to a strong robust flavor. Using a French press, it takes approximately 10 minutes. I love French press but any other coffee brewing method would also work.

2. Pour the sweetened condensed milk into a separate bowl.
3. Slowly pour the hot coffee into the bowl with the sweetened condense milk. Stir.
4. Chill coffee and sweetened condensed milk mixture in the refrigerator until cool.
5. Strain the coffee, if needed.

6. Fill popsicle forms and place in freezer.

7. Once frozen, pop out of the form and enjoy!

Makes 4 popsicles.

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Summer of Sandwiches: Crave Treats and Coffee Ice Cream

YumSugar — Thu, 02 Aug 2007 12:28:31 -0700

A few weeks ago Grace of Crave Treats sent us a care package containing three packs of adorable, miniature cookies. Naturally we had to taste them all, and although they were lovely (even if the mint was a bit overpowering in the brownie mint), we immediately knew that they would be the perfect vehicle for ice cream. So the next day we purchased a pint of Häagen-Daz coffee ice cream and set about making mini-ice cream sandwiches.

Of the three cookie flavors - brownie mint, pb chip and mocha chip - our favorite was the mocha chip. The way the flavors blended with the ice cream caused a taste explosion in my mouth. To make your own mini-ice cream delights, you can order a dozen mini-cookies and have them shipped to your front door. A dozen will cost you $9 or you can get a combo pack for $24. Personally I want to try her PB+Jellyness cookies, I think they would be smashing with creme fraiche ice cream. What do you think? What flavors would you choose and what ice cream would you use?

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Peach Rice Pudding Pops

YumSugar — Mon, 11 Aug 2008 16:15:13 -0700

I'm not the only one obsessed with Popsicles; so is Krystia Castella, the author of the recently released Pops! Icy Treats for Everyone. The book is full of frozen delights, but I was completely intrigued by her recipe for rice pudding Popsicles. For a Summer twist, I replaced the raisins and orange zest with fresh local peaches to complement the creamy and cinnamony rice pudding. I truly enjoyed the flavor of these Popsicles, however, the frozen grains of rice were slightly chewy and interfered with the otherwise smooth texture. During the next heatwave, I'll experiment with pureeing the rice pudding for a more horchata-like consistency. To learn how to make these delicious and original Popsicles, read more!

Basmati Rice Pudding Popsicles
Modified from Pops! Icy Treats for Everyone by Krystina Castella

Ingredients

3 cups Milk
1 cup Heavy Cream
5 Bay Leaves
5 tablespoons Basmati Rice
1/3 cup Sugar
2 teaspoons Vanilla Extract
1/2 teaspoon Cinnamon
2 Peaches (one diced into small bit-size pieces and one thinly sliced)

Directions

In a saucepan, combine the milk, cream, and bay leaves. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and sprinkle in the rice. Cook, stirring often, for about 40 minutes until the mixture thickens.
Add the sugar. Cook, stirring, for 5 minutes, or until the sugar is dissolved. Remove from the heat and discard the bay leaves.
Stir in vanilla extract and cinnamon. Refrigerate for 10 minutes. Stir in peaches.
Pour in Popsicle molds. Once partially filled, insert the thin peach slices on each side of the Popsicle. Insert sticks and wait patiently to freeze for at least 8 hours.

Makes 10 Popsicles.

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5 Thoughtful Finds For the Baking Enthusiast

YumSugar — Wed, 04 Nov 2009 15:31:56 -0800

Even though Summer seemed like yesterday, the year's already well into November. You know what that means: The holidays are fast approaching! We got off to a good start sharing our most coveted items of the moment, but beginning today, we'll also be offering useful gift guides that'll outline kitchen must haves for your hard-to-shop-for family and friends.

Have you cozied up to the co-worker who brings fresh loaves of pumpkin bread into the office? Or do you have a friend who insists on baking her own birthday cake? If so, indulge her Bakesale Betty with tools that will have her creating even more sweet treats. To see them, keep reading.

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Yum's October Must Haves

partysugar — Thu, 01 Oct 2009 09:00:02 -0700

Happy October! Although I can hardly believe both Summer and September are over, I'm fully embracing Fall and all of its deliciousness. From pumpkin carving parties to Halloween bashes, there's a lot to do! To get you in the mood for tricks, treats, and cool-weather foods, I've rounded up some items I can't live without. Here's what you must have to survive the next 31 days.

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Give Me a S'more Popsicle

YumSugar — Mon, 07 Sep 2009 08:00:23 -0700

Summer is coming to an end! I don't want it to, but there's no way to fight it, so instead, I celebrated by creating a frozen treat inspired by the great camping tradition of s'mores. Only a few days ago, PartySugar made homemade smores, and I decided to try my hand at s'mores popsicles. These easy popsicles only require five ingredients: vanilla ice cream, marshmallows, chocolate chips, graham crackers, and vegetable oil.To mimic the shape of a marshmallow, I made the pops in small juice glasses, although any pop mold or dixie cup would work. While these popsicles are not gooey and warm like the original s'more, they have the same great flavor. The first bite of roasted marshmallow ice cream, crisp chocolate, and crunchy graham crackers will cool down anyone who is basking in the last fiery days of Summer. These popsicles are irresistible to kids and adults, so if you want chilly s'mores, keep reading.

Come Party With Me: End of Summer BBQ - Desserts

partysugar — Wed, 26 Aug 2009 11:30:18 -0700

I just realized that the entire Summer has almost passed and I have not enjoyed one s'more! Before the long warm nights are replaced with Fall's cool evenings, I must make s'mores. What better time to do it than at my end of Summer barbecue?! After all s'mores, the gooey, finger-licking good combination of graham crackers, melted chocolate, and toasted marshmallows, are a classic American dessert. While I could simply purchase the ingredients at the store, I'm taking the nostalgic campfire treat to a whole new level with homemade marshmallows and graham crackers. To look at the recipe I'll be using - thanks Martha! - read more.

S'mores
From Martha Stewart

Ingredients

For graham crackers:
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey
For marshmallows:
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
For s'mores:
20 ounces bittersweet or milk chocolate bars, broken into 2-ounce pieces

Directions

Make graham crackers: Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Crackers can be stored in an airtight container at room temperature up to 3 days.
Make marshmallows: Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
For s'mores: Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).
Place a piece of chocolate on each of 10 graham crackers; set aside. Press each marshmallow onto the tip of a skewer. Cook marshmallows, turning occasionally, until toasted to desired doneness.
Using a fork, push each marshmallow onto a chocolate-covered graham cracker. Sandwich with remaining graham crackers. Serve immediately.

Makes 10.

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