Blueberry Buttermilk Popsicles (Paletas de Suero de Leche de Arándano) | #PaletaWeek

As this first week of summer continues, so do the popsicles! Today I'm sharing a variation on one of my go-to summertime freezer-fillers and my submission for Lola's Cocina's Paleta Week, Blueberry Buttermilk Popsicles. I know it's not a new discovery, especially to those in the American south, but drinking buttermilk is amazing way to help you beat the heat.

The first time I shared a buttermilk ice pop variation was in 2010, and it used cranberries and bananas (and also a kiwi and pineapple version). I've also shared a mixed berry version (that were made in a ZOKU) and my favorite of them all is cherry buttermilk. But this blueberry variety is disappearing fast, as well.

Caramel Macchiato Popsicles | #PopsicleWeek

Popsicles, paletas, and ice pops—oh my! Summer has just begun and not only did I share 12 popsicle recipes to help you stay cool in the most delicious of ways on Monday, I'm back today with a new recipe to share in honor of Wit & Vinegar's Popsicle Week!

This one is for all of my fellow coffee lovers. I don't know about you, but when the weather heats up, I tend to choose iced coffee and frozen slushy coffee drinks over a hot cuppa most days (unless I wake up particularly early and heat up the water for the French Press before the flames make a difference).

Sweet Tea Peach Popsicles (with or without Peach Bourbon)

I originally shared this recipe in a post that I wrote for Mrs. Happy Homemaker just after she unexpectedly lost the love of her life. The popsicles are made from ingredients that reminded me of the time I had just spent with Crystal two months before...along with her husband Michael.

That being said, these popsicles are a refreshing frozen summer treat - with a Southern twist that anybody can enjoy, but if you have a few moments, I hope you'll drop my original post at Mrs. Happy Homemaker to read about the inspiration behind these Sweet Tea Peach Popsicles!

Strawberry Atole + Strawberry Atole Paletas | #SheMadeEllaHace

Did you know that May is National Strawberry Month? That only seems natural since this is the month that the sweetest, juiciest strawberries are grown in my neck of the woods. As a nod to this delicious month, my friend Leslie from La Cocina de Leslie and I are sharing strawberry recipes for our May edition of she made, ella hace!

If you know me, you know the first place my mind went was to popsicles, followed very closely by a cocktail. Since Leslie and I usually lean towards a Mexican-inspired twist during our time together in the kitchen, I decided to make an early morning pot of atole de fresa, or strawberry atole.

If you've never tried atole before, it's a warm drink that's thickened lightly with masa. It can be made in pretty much any flavor you can imagine, but it's that earthy corn undertone that makes it so recognizable...and loved.

Tequila Sunrise Ice Pops

Who says popsicles are just for kids? Not me! I dabble in the art of ice pop making year-round, but come summertime, my friends and family tell me I'm a force to be reckoned with. As soon as the air ceases to drop below 70 degrees or so, no liquid is exempt from the freezer.

Over the years, I've built up quite the collection of popsicle molds - a girl needs options. People always ask me where I get my molds. Some I've purchased online from Amazon, some I've received as gifts (friends, you know me so well), but most are ones that I've spotted in supermarkets and dollar stores over the years.

Keep your eyes peeled for seasonal end caps. When summer draws near, you'll find all sorts of fun props and tools, including popsicle molds. If I see a popsicle mold for a dollar or two or three, I'll pick up a couple. Not only is it fun to have a variety of shapes and sizes of molds at home to choose from, it also allows you to make more at once!

Yogurt Banana Berry Ice Pops

Happy International Picnic Day! Yes, it's that time of year again - time to pack up those picnic baskets, ice-filled coolers, and extra-large blankets and head to your favorite picnic spot. Whether you head to the beach, the park, the mountains, or your own backyard, it's hard to go wrong!

Now, you may think me strange for bringing ice pops to a picnic, but it wouldn't be the first time. I've loaded up a midsummer's picnic featuring wine with some luxurious Sauvignon-Peach-Vanilla Ice Pops, and these Apricot Chamomile Popsicles have even made their way into a past picnic day post! What can I say? I love my popsicles.

This year, I decided to go all the way down to Y, which could only mean one thing in ice pop land - yogurt! These simple frozen treats are just fruit, berries, and honey blended with yogurt and frozen. So, not only are they a delicious way to cool down at the end of a warm outdoor picnic, they're also good for you. What more could a person ask for?

Dulce de Leche Paletas

This month for she made, ella hace, Leslie and I are sharing PALETAS aka my absolute favorite way to kick-off summer! It is about this time every year that I announce The Summer of the Popsicle, but this year I'm running behind. I'm still hoping to bring it back this year, but no definite plans yet.

And yet, this is already the second ice pop recipe that I've shared this month (the first being my Strawberry Pink Moscato Ice Pops). The popsicle making itself hasn't slowed down.

Speaking of popsicle making, my good friend and she made, ella hace partner-in-crime, Leslie told me that she and the kids made like FIVE types of paletas over the past weekend. It's really no wonder that I dig this chick so much.

Strawberry Pink Moscato Ice Pops

This month the Sunday Supper Movement is partnering with Gallo Family Vineyards to bring you some tempting recipes that feature one of Gallo's Moscato wines in honor of the upcoming National Moscato Day!

We could either use Moscato in our recipes or pair it with our dish. I knew right away that I wanted to infuse it into my dish. The biggest dilemma (for me) was choosing which of Gallo Family's three varieties of Moscato I wanted to use: white, red, or pink.

I enjoy all three, so my decision-making process really came down to my mood. It's only the beginning of May and spring is just getting underway here in my part of the country, but after such a long and toiling winter, I'm already thinking summer and sunshine!

Mocha Almond Fudgsicles {#SummerOfThePopsicle Guest Post: An Edible Mosaic}

Ten weeks.  Ten weeks I've had the honor of welcoming talented bloggers to share my space here at girlichef!  And each and every week I want to reach into my screen and grasp a couple of popsicle sticks to bring back out.  There has not been a single one that I did not want to try!

Who's Holding the Stick: This week, please help me welcome another of my favorite blogging friends, Faith of the blog An Edible Mosaic.  Now, I'm sure exactly how long I've known Faith...a couple of years maybe?  But even before I knew her, I knew of her.  Aside from gorgeous photography and recipes that set my tummy a growling on her blog, she has an amazing cookbook with a prominent space on my bookshelf (and in my kitchen - every recipe I've tried has been delicious).  Plus a couple of fantastic smoothie e-books (along with Alyssa of Everyday Maven).  I could go on and on, but I want to let her speak...please help me welcome Faith!

 First I have to give a huge, heartfelt thank-you to Heather for inviting me to participate in her Summer of the Popsicle event. She is one of the sweetest bloggers I have had the pleasure of getting to know, and on top of that she’s a complete inspiration and incredibly talented. Thank you so much for inviting me, Heather!

So, popsicles!

Growing up, I was all about the frozen treats when summer vacation hit.

 I’d be out riding my bike all day long – with or without one of my friends in tow, it made no difference to me – only returning home briefly to simultaneously re-fuel and cool down with a deliciously frozen goodie. Which, I have to say, was usually a freeze-pop, because they were the most portable frozen treat…and when you’re a kid and riding your bike is your number one priority, portability is high on your list of demands.

Rainbow-colored, “fruit” flavored (haha, who knows how they get the fruit flavor, lol!) twin pops were also a favorite. And push-pops. Oh, and fudgsicles. Mmm, fudgsicles.

 And if a real treat was in order, I used to love going to a local ice cream stand and ordering a soft serve cone of what they called “Swiss Mocha” flavor, which was basically chocolate with a hint of coffee and toasted almond. Although it’s still a favorite of mine, Swiss Mocha seems to be an elusive ice cream flavor these days, which is why I decided to re-make my own version of it into healthy fudgsicles. Because when warm weather hits, I’m still all about the frozen treats.

These healthy beauties are everything I remember about Swiss Mocha: predominantly chocolate, with a hint of coffee and a touch of toasted almond. And the avocado? Other than the super velvety consistency of these fudgsicles you won’t even know it’s there.

Mocha Almond Fudgsicles

by a guest post from Faith Gorsky of An Edible Mosaic

Prep Time: 10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack vegan almonds avocado frozen popsicles summer

Ingredients (6 fudgsicles)

• 1/2 cup (120 ml) plain, unsweetened almond milk (or any plain, unsweetened milk you like)
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 3/4 teaspoon instant espresso powder, dissolved in 1 1/2 teaspoons hot water
• 1/8 teaspoon sea salt
• 2 medium avocados, pitted and flesh scooped out
• 4 tablespoons toasted, slivered almonds

Instructions

Puree all ingredients except the almonds in a food processor until smooth, scraping down the sides of the bowl as necessary (the mixture will be about the consistency of pudding).

Add the almonds and pulse a couple times to coarsely chop and incorporate them.

Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2 1/2 oz/75 ml and I got exactly 6 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape.

Freeze for 30 minutes, then insert the sticks (waiting 30 minutes ensures that the sticks won’t sink all the way down).

Return to the freezer and freeze completely, about 2 to 3 hours more, depending on the size of your popsicles and how cold your freezer is.

To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.

Once completely frozen and unmolded, I like to wrap each popsicle individually in plastic wrap so it’s easy to grab one whenever a craving hits!

These look so creamy and rich and like-they-belong-in-my-belly, Faith.  Thank you so much for taking over for me today and sharing these amazing fudgsicles with us!

So, once you're finished contemplating on how many times to multiply this recipe so that you can stock your freezer for the rest of the summer, be sure to drop by and visit Faith at her blog, An Edible Mosaic...or find her on Facebook, Twitter, Instagram, or Pinterest.

Strawberry-Mint Popsicle {#SummerOfThePopsicle Guest Post: The Not So Cheesy Kitchen}

Okay, does anybody else go to sleep on Tuesday night with visions of popsicles dancing in their heads?  Yes, it's my favorite day of the week again already!  Time for me to welcome one of my friends into my kitchen...and my friends come bearing ice pops, paletas, fruit bars, fudge bars, and popsicles in all sorts of tempting flavors.  Can you blame me for tossing and turning in anticipation every Tuesday night!?

Who's Holding the Stick: Today, please help me welcome my friend Bea from The Not So Cheesy Kitchen. While Bea is currently in Germany, you can usually find her blogging dairy-free and whey-free out of PDX.  Today, she brought twin-pops (I must have a set of twin-pop molds - I'm so jealous!) made with Oregon Hood Strawberries, which are her favorite strawberries...which she has me longing to try.

Hi there, I am Bea from The Not So Cheesy Kitchen and am thrilled to be a guest poster today at girlichef.

This is the topic #SummerOfThePopsicle, as this is the year of the popsicle in our house and I finally own some popsicle molds. Popsicles are perfect. The perfect afternoon summer treat, is it not?! Plus it is a treat I certainly don’t mind my kids eating☺.

The choice as to flavor popsicle was fairly easy for me, as I am ever so slightly obsessed with Oregon Strawberries. The perfect one is actually the Hood Strawberry; the sweetest strawberry you will ever taste. Their sugar content is so high that they need to be either eaten, frozen, worked into jam, ice cubes, or {tahhhdahh} popsicles as soon as you get home from picking.

Now enough about the strawberries, and on to the popsicle. In content they spoil quickly – but don’t you worry, we used them all up. Yup, in my book strawberries and mint are the perfect combination, luckily there is beyond plenty of chocolate mint {it does not taste like chocolate ☺} in our backyard….

Thank you so much for having me, Heather.

Strawberry-Mint Popsicle

by Beate Weiss-Krull of The Not So Cheesy Kitchen (guest post)

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack dairy-free gluten-free vegan soy-free nut-free low-sodium low-carb mint strawberries popsicles frozen summer

Ingredients (varies)

• 3 cups sweet, ripe strawberries, hulled
• 1/2 cup strawberry lemonade
• 2 teaspoons fresh mint, finely chopped

Instructions

Place the strawberries in blender and chop them.

Add strawberry lemonade and mint to the blender and blend until well combined.

Pour the strawberry mixture into popsicle molds.

Leave in freezer for about 24 hours {or less if you cannot wait} – be sure to run plenty of hot water over the mold before unmolding it.

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Thanks so much, Bea - I don't know that there's much better than the simple combo of strawberry and mint, these sound so delicious!  I hope you'll drop by and give Bea some love at The Not So Cheesy Kitchen, or follow her on twitter or pinterest.

Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie}

It's... Wednesday, Wednesday, Wednesday!  I'll tell you what, I'm getting far too comfortable with having one post a week all thoughtfully written, beautifully photographed, and ready to go without me having to lift a finger.  Spoiled.  I'll be ruined once summer ends, I tell you!

Who's Holding the Stick:  Today I am SO excited to welcome one of my very best blogging amigas, Leslie from La Cocina de Leslie!  This is my sistah from another mistah...my she made, ella hace partner in crime...

I am SO excited to be guest posting for Heather today. Not only because I love paletas, but also because Heather is one of the first foodie friends I made in the blogospere. I've admired her work for years, and I love cooking with her every month for She Made/Ella Hace. Thank you so much for inviting me into your cocina, amiga!

We love paletas in our family. They are one of our favorite summertime treats. In the really hot months before summer, we pretty much live at the neighborhood paletería (paleta shop). As much as my four kiddies like to go buy their favorite treat, there's one thing they love more...making paletas at home. They are so easy to make. And the flavor combinations are endless.

Lately a lot of my paleta recipes are inspired by those desserts we love to eat, but really don't feel like turning on the oven to bake. Such is the case with these Cheesecake Paletas. I love a good cheesecake, but it's just too hot and humid inside my little house to turn on the oven. But with Cheesecake Paletas you the same great flavor and creamy texture, along with the buttery cookie crumb crust, without the fuss. A win-win situation if you ask me!

Cheesecake Paletas

by: a guest post from Leslie Limón from La Cocina de Leslie

Prep Time: 15 minutes + time to freeze

Cook Time: n/a

Keywords: dessert snack cream cheese yogurt frozen popsicles summer

Ingredients (6-8 paletas)

• 22 Maria's cookies
• 2 tablespoons melted butter
• 1 cup plain yogurt
• 6 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Jam/Jelly (strawberry, raspberry, peach...)

Instructions

In a blender or food processor, grind the Maria's cookies until the crumbs are very fine. In a small bowl mix together the Maria's cookie crumbs with the melted butter; set aside.

If using jam, remove lid and microwave for 10 to 12 seconds just until the jam has softened; set aside.

In a clean blender cup, puree the plain yogurt with the softened cream cheese, the sugar, and vanilla until well combined.

Pour cream cheese puree into popsicle molds or dixie cups. If using jam, stir in about 1 tablespoon just until it begins to swirl. 

 Top with 1 to 2 tablespoons of Maria's cookie crumb mixture. Insert popsicle sticks and chill in freezer for at least 3 hours or overnight. Enjoy!!!

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Win-win INDEED!  Tell me I'm not the only one who wants one of these for each hand!?  No, don't tell me that.  For more delicious recipes and musings from my friend Leslie and her life in Mexico, please visit her at La Cocina de Leslie or on twitter, pinterest, facebook, or instagram.

Peach-Coconut Paletas {#SummerOfThePopsicle Guest Post: Muy Bueno}

Hooray for Wednesday!  Why, you ask?  Well, if you have to ask, that means you've been missing out.  Every Wednesday since the last week in May, I've had the pleasure of welcoming some of my incredibly talented blogging friends to girlichef - and they come bearing popsicles!

Who's Holding the Stick: Today, please help me welcome the stunning Yvette, one third of the mother/daughter blogging trio behind one of my favorite blogs, Muy Bueno Cookbook!

It's summer time and the kiddos are out of school on summer vacation. Make it fun for them and take this opportunity to get them involved in the kitchen. Paletas are an easy way to introduce them to fresh summer fruits in season and get them to help you in the kitchen and have fun doing it.

I love summer and all the fruits in season this time of year. I live in Colorado and Palisade Peaches are so sweet and juicy here, and I knew I needed to come up with a peachy surprise when girlichef invited me to share a paleta recipe. My kiddos and I headed to the farmers market and came home with a handful of peaches and lots of inspiration.

I couldn't decide if I wanted a fruit based paleta or a fruit and milk based paleta, so I came up with a happy medium. This paleta is so refreshing – it’s like biting into a cold, juicy, fresh peach, and the light creamy coconut milk gives it a hint of a good old-fashioned creamsicle. What I love about using coconut milk is that it is dairy-free and the addition of diced peaches also adds a super fresh flavor. These paletas are perfect for eating on a hot day, and your kiddos won’t be begging you for money and chasing down the ice cream truck down the street.

Buen provecho!

Peach-Coconut Paletas

a guest post from Yvette Marquez-Sharpnack of Muy Bueno Cookbook

Prep Time: 10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack vegan soy-free nut-free low-sodium gluten-free dairy-free coconut milk peaches popsicles frozen summer

Ingredients (8 pops)

• 3 medium peaches, sliced
• 3/4 cups coconut milk
• 1⁄4 cup sugar
• 1/2 cup peaches, diced

Instructions

In a blender add sliced peaches, coconut milk, and sugar. Blend until smooth.

Add diced peaches into the mixture and pour into ice-pop molds. Insert a popsicle stick into each mold and freeze until pops are solid, about 6 hours or overnight.

To release ice pops from molds, run the bottom of the molds briefly under warm water.

Ripe, juicy peaches are such a source of nostalgia for me, and next to cherries, are my favorite fruit!  I know that I will be making a batch of these beauties very soon - thanks Yvette!  If you're not acquainted with Yvette and the other Muy Bueno ladies, I recommend heading over there stat to enjoy some of their wonderful recipes - from the ones handed down through the generations to modern day fare.

You can also follow Muy Bueno on Facebook, Twitter, and Pinterest.  Plus, they have a fantastic cookbook that was released towards the end of last year (you may remember seeing a Cookbook Spotlight here on girlichef devoted to it) that lover's of Mexican cuisine need on their bookshelves!

Fruit 'n Buttermilk Ice Pops + ZOKU Quick Pop Maker Giveaway! {#SummerOfThePopsicle}

You know that feeling that you get when you've worked really long and hard to achieve something, and finally it comes to fruition?   Time, care, precision, and sweat are the things that accomplishment are made of.  They result in a satisfaction that starts from a tiny ember deep-down inside, but eventually radiates from each and every pore.  There's nothing like in the world like it.

Oh wait, yes there is.  It's called the thrill of instant gratification!

That thrill is something that I live for.  It's one of the reasons that I went into food and cooking so many years back.  The look, the sounds, the scents, the mmmmm's and the oooooh's that escape from people as your food is set in front of them?  The murmurs of magnificence and devotion and love.  That is a feeling that is unrivaled.

What am I getting at?

Well, if you know me (and if you don't, I swear it's true), you know that I'm a bit of a popsicle, ice pop, and paleta fanatic.  I mean, I devote whole (extended) summers to them.  They're cold, refreshing, tasty, and they come in endless variations.  And for the most part, they're quick to make.  The one and only hard part is the waiting.  The time that it takes them to go from liquid to frozen delight.  I mean, we're looking at 4 hours, at least.  Sometimes longer.

But now, with the help of my new ZOKU Quick Pop Maker, I can have one in eager hands less than 10 minutes after I've poured the liquid into the molds.  It's pretty freakin' amazing...and fun to witness, to boot.  It's a little miracle in the quest for instant gratification.

How would you like to the one to experience that thrill?  Picture a sweltering summer day.  The kind of day where the bright heat bends and warps the air before your eyes.  And all that you...your kids...the neighbor kids...want is a cold, icy treat in your hand.  Assuming that you have your ZOKU Quick Pop Maker hanging out in the freezer for just such an emergency, you could walk into the house, and walk back out 15 minutes later with those cold, icy treats in your hand.  People will think you're a mirage.  Until you've encouraged them to lift those treats to their parched lips; encouraged them to take a lick or a bite.

This is where the instant gratification part comes in.  Yeah, it's like that.

Sounds good, right?  Well, my friend Vianney from Sweet Life and I have teamed up with ZOKU today in hopes of bringing that feeling to you.  Because so far, this summer's been a hot one - and YOU deserve a little taste of instant gratification!

Fruit 'n Buttermilk Ice Pops

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes + freezing time

Cook Time: n/a

Keywords: snack dessert vegetarian soy-free low-sodium buttermilk fruit popsicles frozen summer

Ingredients (10 (2.5 oz.) Pops)

• 2-1/2 cups roughly chopped ripe fruit and/or berries
• 1-1/2 cups cultured buttermilk
• 1/3 cup orange blossom honey (or your favorite)
• big pinch of sea salt

Instructions

Place everything into the jar of a blender and blend until smooth. Taste, add more honey if you don't think that it's sweet enough.

Pour into popsicle molds and freeze for at least 4 hours, adding sticks at the correct time for your molds.

notes:

You can use any combination of fruit and berries that you like for these pops. Pictured is strawberry/blackberry. One of my favorite combinations is banana/peach/cranberry. I've also tried kiwi/banana, tropical combo (pineapple/mango/banana), and banana/blueberry. Mix them up and find your favorite!

If you're using a ZOKU Quick Pop Maker, simply pour the mixture into the frozen unit as directed, and wait for 7-9 minutes. Remove as directed, and enjoy.

So, what is YOUR favorite type of ice pop, popsicle, and/or paleta - and how badly would you like to have one in your hand in less than 10 minutes!?  The awesome team at ZOKU is providing TWO of their Quick Pop Makers, one each for my friend Vianney of Sweet Life and myself to give away!  How awesome is that?

In honor of the Summer of the Popsicle, we are holding our giveaways together...and you have all sorts of chances to win.  Simply complete as many of the entry steps as you wish in the rafflecopter form below (it's the same one on both of our sites).  Best of luck!

a Rafflecopter giveaway


I was provided with (one) free ZOKU Quick Pop Maker to use as I pleased. Zoku is also providing the product(s) for the giveaway.  I received no compensation for this post, and all thoughts and opinions are 100% my own. 

Paletas de Fresas con Crema {#SummerOfThePopsicle Guest Post: Sweet Life}

It's Wednesday!  It's Wednesday!  Yes, Wednesday is quickly shaping up to be my absolute favorite day of the week.  Each week I eagerly await another popsicle, paleta, or ice pop from one of my ridiculously talented friends - and each week I am rewarded with an icy cold treat to beat the heat that's been weighing me down.  This week, we have mi amiga...my Texan chica...the Queen of Margaritas sharing her beautiful memory-infused paletas with us!

Who's Holding the Stick: Vianney from Sweet Life

Fresas con Crema is one of the most requested desserts at my house.  Thick, tangy crema drizzled over juicy red strawberries who could resist?  The crema is made with media crema, (half and half) sweetened with powdered sugar or regular sugar.  Some prefer it thin drizzled over the top, some as in I prefer it thick served in a glass, layered with sliced berries.  

When we lived further down South in Edinburg, you could pick up a vaso (glass) of fresas con crema at the local H-E-B before you did your shopping.  At every festival, church event or park you would find vendors selling fresas con crema.  We tried them all.  So we thought.

One day I loaded up the girls and set out to pay the water bill.  The day was a scorcher and I was hopelessly pleading my case that we were already out, why not go ahead and run a few more errands.  They were not having it, it was just too dang hot.  As I drive away from Water Department I spotted a drive-thru convenience store.  You can literally drive your entire vehicle through the metal building and an attendant will walk up, take your order and deliver your goods.  What a treat for this mami!

Of course I pulled in hoping to find a cool treat to keep the girls happy and I could finish my errands.  And what do I find scrawled in bright red letters as “today’s special?”  Fresas con Crema. SOLD!

I ordered two, paid and we were off. My girl’s content, I thrilled to be able to mark off everything off my to-do list.  Then I heard the squeals… mom, you MUST try the fresas con crema.  Mom, pull over.

And I did.  And I tasted it. And I made a u-turn and drove back to ask for the recipe.

The owner said his mom used crema Mexican, not media crema.  Crema Mexicans is thicker, tangier and is sturdy enough to hold the weight of the berries.  I’ve used crema Mexican ever since to make my fresas con crema and thought it would make a great paleta.  If you cannot find crema Mexican substitute with thick greek yogurt.        

Paletas de Fresas con Crema

by Vianney Rodriguez from Sweet Life (Guest Post)

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: snack dessert vegetarian nut-free soy-free strawberries popsicles American Mexican summer

Ingredients (6 paletas)

• 2 cups fresh strawberries, sliced
• 2 cups crema Mexicana
• ¼ cup milk
• ¼ cup powdered sugar
• 6 Dixie cups
• 6 Popsicle sticks

Instructions

In a medium bowl whisk together crema Mexicana, milk and powdered sugar.

To each Dixie cup add one slice of strawberry. Add remaining strawberries to crema mixture, stir slowly to combine (try not to mash the berries or the color will bleed into the crema).

Divide the fresas con crema equally between the 6 cups. Freeze for 4-6 hours or until set.

Substitution-

Greek yogurt for crema Mexican

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Thanks Vianney!  You don't know how badly I wish I could reach into the screen and snag one of your beautiful paletas.  While you're busy dreaming of these cold treats, why not head over and pay Vianney a visit at Sweet Life...maybe catch up with her on Facebook, Twitter, Instagram, or Pinterest.

**Also - stay tuned for an awesome #SummerOfThePopsicle giveaway coming up very soon that Vianney and I are hosting together!  You will not want to miss it!**

Paletas de Arroz con Leche #SummerOfThePopsicle

It's no exaggeration when I tell you that we have a batch of leftover Arroz con Leche in the fridge at least twice a month.  At least.  It's my husband's favorite comfort food.  It's his go-to when he's rummaging through the fridge and the pantry and can't find anything to eat.

And really, I can't tell you how many times I looked at a container of leftover sweet, milky rice and thought about trying to make a batch of paletas with it.  And yet, it never happened.  I would put it off - which is ridiculous, because really, if the rice is already made, it takes no more than 5 minutes to put the mixture together and get it into the molds.  The longest part is the wait for them to freeze.

Papaya-Coconut Paletas + @OXO Summer Fruit Tools {#SummerOfThePopsicle}

Now, as much as I love to complain about the sweltering heat of summer, I also have reasons for welcoming that heat.  Warm, plump, juicy fruits that dribble down your chin when you take a bite.  Icy popsicles that leave you with sticky fingers.  Glasses and bottles filled with refreshing cocktails that sweat right alongside you under the heat of the sun.  Even an Autumn-lovin' girl like me enjoys sand between my toes, sunshine on my shoulders, and the sound of the waves lapping up to the shore while I hide my eyes behind huge Jackie-O shades, enthralled in a good book.

I melt at the sight of a plant hung heavy with ripe tomatoes.  Give me a basket and a blueberry bush, and I'm as wide-eyed as I was when I was 10.  And I'll admit that the purple stain a half an hour of mulberry picking leaves on my fingers and my palms is a sight I crave when there is snow on the ground.  Give me a radio and a swimming pool and you may not see me for the rest of the day.

Speaking of summer fruit, I tend to get lost in the wonderland of rich shades of the rainbow.  I pick so from the fields or the garden until my bags and buckets are overflowing.  I raid the farmer's market, and even the produce department like it's going out of style.  Or out of season.  I love the local fuzzy peaches, the ruby cherries, the blueberries the color of a fresh bruise, and the grapes that slide right out of there skins when you pinch them.  But I also cannot resist a spiny pineapple, or a  bright green-fleshed kiwi with it's smattering of minuscule seeds and scratchy skin, or the vibrant hues of the sweet mangoes or papaya so tender you can eat it with a spoon.

This obviously means that I need a few fun gadgets in my kitchen arsenal.  So, when given the opportunity to try an awesome array of Summer Fruit Tools from OXO, my cheeks starting tingling in anticipation of all of the fruit to come.

Here's a rundown of the OXO Summer Kitchen Tools that I tried, and my thoughts on each one:

• Ratcheting Pineapple Slicer: I'll admit, I've always wanted one of these.  Let's just say that it didn't disappoint.  It's extremely easy to use and you get that fun spiral of perfectly cored, spiral-sliced fruit once you're done ratcheting.  It's not essential, I mean, I can cut up a pineapple like it's nobody's business, plus, if you just want chunks or wedges, this won't help you.  However, if I'm in the mood for a spiral, I'm excited to have this tool to pull out of my holster.
• Strawberry Huller:  I have a couple of different styles of strawberry hullers, but none like this.  It's easy to use, and it'll get the kids helping in no time.  It works well, but I'm probably more likely to reach for my paring knife.
• 2 Piece Fruit Scoop Set:  These are great.  I like the heft and comfort of the handle and the size of the scoops themselves.  They are great at scooping seeds from a melon (and I'm thinking a pumpkin in the fall), plus they do a good job of scooping the fruit cleanly from the skin.  They're very useful, again, it depends on how you want your end-product to look, as to whether you should use one or not - diced or sliced neatly cries out for a sharp knife.
• Mango Splitter:  This is cool - and again, something I've always wanted to try out.  It's ridiculously simple to use - one good push and you've got yourself two sides of a mango sliced clean from the pit. It does leave a fair deal of "meat" on the pit, but in this house that's a bonus - people scramble to be the one who gets the pit to suck on.  It's sharp, but I'm thinking if your mango was a little too much on the far side of ripe, it may get a little squished when you first try to get the blade to cut through the skin.  Worth it though, if you are uncomfortable with cutting a mango.
• Cherry (& Olive) Pitter:  My favorite gadget of them all.  Have I ever mentioned that cherries are my absolute favorite fruit in the world?  I already owned a cherry pitter which worked perfectly well, but what I really like about this one is something so simple, I didn't even think about it before I saw it, the "splatter shield".  Pitting cherries can be a messy job - especially when you're pitting a few pounds worth of sour cherries for a pie or cobbler.  The shield actually stops the splatter.  Very cool.  If you get one gadget all summer, get this one.  It'll also come in handy for pitting olives.

Now...what to do with all of that beautiful peeled, pitted, scooped, hulled, and sliced fruit just ripe for the taking?  We ate a lot of it out-of-hand.  Some went into smoothies.  A few cocktails were enjoyed.  And if you know me at all, you know that a batch of popsicles had to make its way into my freezer as well.

Papaya-Coconut Paletas

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: n/a

Keywords: dessert snack vegan coconut papaya July 4th Memorial Day Labor Day popsicles summer

Ingredients (10 (2.5 oz.) Pops)

• 11.5-12 ounces fresh papaya
• 10.5 fluid ounces coconut water (with or without pulp)
• 1/4 cup + 1 tablespoon agave nectar
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup finely shredded, unsweetened coconut, toasted
• 1 tablespoon papaya seeds (OPTIONAL - SEE NOTE)

Instructions

Place all of the ingredients except the shredded coconut and papaya seeds into the jar of a blender and puree until smooth. Transfer to a large measuring cup with a spout. Stir in the shredded coconut.

IF you are using the papaya seeds, drop a few into the bottom of each of the popsicle molds. Fill the molds with the mixture. Freeze for at least 4 hours, or until solid, adding the popsicle sticks at the correct time for your particular mold.

note:

Papaya seeds are completely edible, HOWEVER, they have a very distinctive, almost peppery flavor. My kids and husband HATE them. I'm okay with them, but I actually preferred my paletas without. You might want to just put a few into one or two to try them out. If you do put them in, and wind up not liking them, they're very easy to just spit out...especially if you're eating them outside.

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WHICH OXO SUMMER FRUIT TOOL WOULD YOU LIKE BEST? WHAT WOULD YOU MAKE WITH YOUR SUMMER FRUITS?

I received these OXO Summer Fruit Tools at no cost to try and review, as I wished. I was not compensated for this post, and all opinions are 100% my own.

Lime Pie Popsicles

These particular popsicles are about two years in the making.  I've mentioned my pension for putting things off, have I not?  I finally decided that the time was ideal to put them into motion.  And of course, it took all of five active minutes to mix up the ingredients and get them into the freezer.

The resulting popsicle is both creamy and delightfully tangy at the same time.  Basically, it tastes like...well...lime pie.  Lime Icebox Pie, to be exact.  Plus, I think they're kinda beautiful - downy white with green flecks.  With a bit of rustic charm thrown in in the form of cookie crumbs.

Are you geared-up for the summer of the popsicle?  Are you stacking your molds and envisioning what types of popsicles would look best in them?  Are you scouring thrift stores, dollar stores, and every other store for fun new shapes and sizes of molds and sticks?

What...that's just me!?   Well, I hope the excitement is contagious, because I cannot wait to see your fun, creative frozen concoctions over the next 4 or 5 months!

Lime Pie Popsicles

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: snack dessert vegetarian nut-free limes sweetened condensed milk Cinco de Mayo July 4th popsicles American Mexican summer

Ingredients (8-10)

• 1 (14 ounce) can sweetened condensed milk
• 1 cup half & half
• 3/4 cup freshly squeezed lime juice (this was 6 small limes for me)
• 2-3 teaspoons lime zest (grated finely on a microplane)
• pinch of fine sea salt
• Maria cookies, crumbled and crushed (or graham crackers)

Instructions

Combine all ingredients except cookies in a bowl and whisk together until they are thoroughly combined.

Divide amongst your popsicle molds and freeze until solid, at least 5 hours. Add your popsicle sticks at the correct time for your molds.

When ready to serve, let the pops sit out at room temperature for a few minutes to let the outside just start to soften and get "tacky". Press each side of the popsicles in the cookie crumbs and enjoy!

slightly adapted from Paletas

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