Whipped Spelt Bread {Bread Baking Babes}

I've had a really rough couple of weeks.  Heck, it may even have been a month of rough by now.  And although today has been in my sights for quite some time (as reveal day for Bread Baking Babes), I am running extremely late.  I kept putting the bread baking on the back-burner.  Tomorrow.  Tomorrow.

This dough requires overnight refrigeration, so I would tell myself that I would make it "tonight", so that I could have bread tomorrow.  I forgot every day straight for a solid week.  Until it was morning and I saw my note-to-self sitting on the table as I shuffled in to the kitchen to get my coffee.  Sigh.

I almost made it two nights ago, but fortunately it once again slipped my mind, because the we lost electricity that night.  I guess big parts of the city and its surrounding did.  I didn't go to bed until just after midnight that night (the power was still on at that point), and then my hubby was whispering to me at about 4 am telling me that the power was out.  It didn't come back on until 10 that morning.  So, the refrigerating of the dough would have been iffy anyway.

I finally whipped up the dough last night.  It took all of 5 minutes.  Literally.  I just dumped everything into the bowl and turned on the the beaters.  If you'll remember, I mentioned the rough-state of "me" lately...this meant that heading to the basement and lugging my big mixer upstairs was far too cumbersome for me to do.  So I went the route of the hand-mixer, though deep down I knew I was probably asking for a blown motor.

I didn't blow my motor, but those beaters didn't want to turn, either.  So my dough didn't necessarily pull away from the edges.  I mixed it 'til it was combined and then I slapped some plastic wrap over the bowl and put it in the fridge on a wing and a prayer.

Fortunately, it worked - and I had a beautiful, tasty loaf of bread today.  That made today just a little bit better.  I know, I know...I'm not usually all doom and gloom.  I'm sorry.  When I started writing this post, I fully intended to tell you why I'm such a downer lately.  But I'm not ready.  One day soon...

Whipped Spelt Bread

by Heather Schmitt-Gonzalez

Prep Time: overnight

Cook Time: 30 minutes

Keywords: bake bread spelt

Ingredients (1 loaf)

• 420 grams Spelt Flour (whole grain, stone ground)
• 80 grams bread flour + more as needed
• 1 teaspoon active dry yeast
• 10 g kosher salt
• 800 gram lukewarm water (yes, I measured the water by weight)

Instructions

Place all of the ingredients into a bowl and whip, using the whisk attachment of a stand mixer, at high speed until the dough pulls away from the sides and bottom of the bowl. Cover the bowl with plastic wrap and refrigerate overnight (8-12 hours).

Remove the bowl from the fridge and allow to sit on the counter, at room temperature, for 3-4 hours, or until the dough has warmed up and little bubbles are appearing here and there on the surface.

Generously flour a work surface, and scoop the dough out onto it gently. Dust the top of the dough with some more flour, and then cut into 2 (basically) equal portions. 

 Gingerly roll the portions into fat ropes, taking care not to work too much and release the built up gases. Twist the pieces together, and place on a piece of parchment paper. Lightly dust the top of the dough with flour and set a piece of plastic wrap or a clean tea towel over the dough. Let rise at room temperature until it's about doubled in size, 30-40 minutes.

Preheat the oven to 480° F (just a scooch above the 475 mark), with a baking stone on the center rack. If you don't have a stone, just set the dough with parchment on a baking sheet.

When the oven is preheated, generously mist the inside with water. Slide the dough, parchment and all on to the stone and spray some more water into the oven. Open the oven again after 1 minute, and spray again.

After 5 minutes longer, lower the oven temperature to 410° F (a scooch above 400), and bake for another 20-30 minutes, or until golden and cooked through.

Slide loaf (on parchment still, or not) onto a wire rack to cool completely.

inspired by and adapted from Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry by Hanne Risgaard

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The Bread Baking Babes are:   Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Feeding my Enthusiasms - Pat/Elle | girlichef  - Heather | Life's a Feast - Jamie | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | Paulchen's Foodblog - Astrid | Provecho Peru - Gretchen | Thyme for Cooking - Katie 

The Bread Baking Buddies are: YOU!  

If you'd like to bake along as a buddy this month, head on over to the hosting Babe's kitchen for this month (Ilva at Lucullian Delights) for the base recipe (you're welcome to adapt) and any special instructions.  Then send her your post by the 26th to receive your buddy badge and be included in the Bread Baking Buddy roundup.  I hope you join us!

I am also sharing this post with Yeastspotting

King's Hawaiian Roast Beef Sandwich @Arbys #RoastBeefatopia - a new twist on an old favorite!

This is a Sponsored post written by me on behalf of Arby's. All opinions are 100% mine.

I'm one of those people that goes to a restaurant and orders the same thing every time.  Not every restaurant, but some restaurants.  Take for example my family's favorite local diner.  I order the exact same thing for breakfast every single time we go.  I mean sure, it wasn't always that way.  Way-back-when, I tried a few other options.  And then one day I tried "the one".  And now, even if I firmly declare that I am going to "order something else today", I don't.  I mean to with 99.1% of my being, but I open up my mouth and what comes out is "the usual".

I have the same sort of deal at a local Mexican joint.  Actually, here - the whole family does.  The guy in the kitchen sees us coming in, gives a nod and a wave, and starts our order.  Five to ten minutes before the waitress even brings it to him.  I swear we're not boring.  We (especially me) love trying new foods.  Even new restaurants.  But there are those few restaurants where one dish prevails.

I'm not gonna lie.  I'm the same way at Arby's.  I've loved the same thing since high school (and let's just say that this year marks 20 years since I graduated...ssshhhh).  I think high school lunch period was, like, 55 minutes long.  Once the bell rang you darted for the door and whichever friend had a car.  You make a beeline for the restaurant of the day.  You ate as fast as you possibly could (to this day, I still call fast-eating "high school lunch syndrome").  Then you'd get back to school in time for the second half of your day.

Back then the main concern was budget (or lack of it).  I would always order a regular roast beef sandwich, curly fries, and a Jamocha shake.  The bun would come off, and since I couldn't decide which one I liked better, half of the sandwich would get Horsey sauce, and the other half would get Arby's sauce.  My fries would get the same treatment.  And don't even get me started on those Jamocha shakes (YUM).

Now, I have tried some other sammies from Arby's.  And enjoyed them.  But I just don't think you can beat their plain roast beef!

Fast forward to 2013.  As in, right now.  Arby's has two new King's Hawaiian Sandwiches to choose from:

1. Arby’s KING’S HAWAIIAN roast beef sandwich: a soft and slightly sweet King's Hawaiian Bun that is piled high with an extra helping of that perfectly slices roast beef that Arby's is known for.
2. Arby's KING'S HAWAIIAN roast beef & swiss sandwich: same as above, but with the addition of Swiss cheese, crisp pickles, and a creamy Dijon spread.

Hmmmm.  I DO love me some King's Hawaiian Bread.  I'll admit, I had a bit of a wrestling match in my head over which of these two sandwiches to choose.  On the one hand, I love cheese.  Any cheese.  And mustard is a good friend of mine.  Pickles?  Sure, we get along.  But in the end, I went with my old favorite, a big ol' stack of mouthwatering roast beef - all alone and in its glory!

I couldn't NOT "do my thang".  I crave that roast beef with a strip of Arby's sauce...a strip of Horsey sauce...and a strip of Three Pepper Sauce (which since it's introduction has earned its place right alongside those other two sauces I can't choose between)!  All I can say is that the addition of the King's Hawaiian bun was the icing on the cake.  I'm glad I went early in the lunch hour, because I think I was making loud happy noises with each bite.  I just kinda needed to be alone with my King's Hawaiian Roast Beef Sandwich.

Speaking of Hawaii... Do you want to surf in paradise? (Yes, that is a totally rhetorical question.)  Arby's is hosting a Hawaiian Getaway sweepstakes, and you could win a royally delicious trip for two to Hawaii!

• Round-trip air transportation for winner and guest
• Four nights hotel accommodations at The Hilton Hawaiian Village
• Fresh Flower Lei greeting upon arrival to Honolulu Airport
• Premium group lesson for winner and guest at Hawaiian Fire Surf School
• Choice of either a Luau for two at the Hilton Hawaiian Village or a Catamaran Cruise
• Car rental for your entire stay
• $500.00 American Express Gift Card

To enter, simply go to the Arby’s Hawaiian Getaway Sweepstakes page and fill out the short form anytime from April 29 - May 26. Good Luck! (But not too good...because, you know...I want to win.)

Flourless Peanut Butter Cookies #glutenfree + @Cookies4Kids

All the Good Cookies
author: Gretchen Holt-Witt
publisher: Houghton Mifflin Harcourt
photos: yes
hardcover | 185 pages

chapters/sections: the classic gotta-haves for a bake sale / seriously chocolate / everyone can have a cookie (allergy specific) / celebrate / make it fast / sensational cookies

fun features:  100% of author proceeds from the purchase of this book go directly back to the organization and pediatric cancer research.

I also love the fun, colorful boxes located at the end of many of the recipes in the book.  They are full of tips and hints for making your cookie fundraising event a success, from "be prepared" to "what to offer" to "cute counts" to "pricing" to "community involvement" and more!  Also, there are heartwarming, personal Cookies for Kids' Cancer stories interspersed throughout the book.

(a few of the many) recipes destined for my kitchen: speculaas / sally's potato chip sandies / chocolate pillows / everyday skinny mints / deep chocolate cherry cashew cookies / doggie cookies / poppy seed cookies / toffee-almond meringues

my thoughts/review:  There is heart, soul, love, and sunshine pouring out of every page of this beautiful little cookbook.  I cried my way through the foreword, the preface, and the introduction and smiled my way through each recipe.  I'm inspired by the whole Cookies for Kids' Cancer organization and I have plans of bake sales and fundraisers and time in the kitchen with my own kids running through my head.

This is a book that I think everybody should run out and buy immediately.  And buy a few extra to give away while you're at it.  This book is truly inspirational.

what I've tried so far:  Flourless Peanut Butter Cookies - Peanut Butter cookies have been one of my favorites since I was a kid.  I love the good, old-fashioned ones made with smooth peanut butter and given cross-hatches with a fork.  I think they were one of the first things I baked all by myself.  I wasn't sure what I was going to think about a gluten-free (flourless) version, but the photos in the book were just so enticing with peanuts peeking out and chocolate sprinkles spotting them...I just couldn't resist.  And I am SO happy that I didn't, because I LOVED them.  The kids loved them.  They are chewy just like my favorite peanut butter cookies.  And I love that I now have a fabulous gluten-free cookie in my arsenal.  I think I'd love to bring a double batch (one of my classic beloved pb cookies and one of these) to any cookie-sharing opportunity!

Flourless Peanut Butter Cookies

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Keywords: bake dessert gluten-free vegetarian soy-free peanut butter peanuts eggs cookie American

Ingredients (about 4 dozen)

• 1 3/4 cups natural creamy peanut butter, at room temperature
• 1 1/2 cups brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons baking soda
• 3/4 cup coarsely chopped cocktail peanuts
• chocolate sprinkles, optional

Instructions

Preheat oven to 350° F. Line a couple of baking sheets with parchment paper.

Beat together all of the ingredients (except cocktail peanuts) in a large bowl until smooth and creamy, 3 minutes or so. Stir in the chopped peanuts.

Drop by heaping 2 teaspoon (or scant tablespoon) scoops onto prepared baking sheets, leaving an inch or so between each cookie. If you want to use the chocolate sprinkles, scatter some over the top of each scoop of dough.

Slide into preheated oven and bake for 10-12 minutes, or until the edges are just beginning to turn a light golden, rotating pan(s) halfway through the baking time. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

from Cookies for Kids' Cancer: All the Good Cookies

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about the author: When Gretchen Holt-Witt found out that her 2 ½ year-old son Liam had pediatric cancer, she was shocked to find out that the disease - which claims the lives of more children in the US than asthma, AIDS, Multiple Sclerosis and Muscular Dystrophy ...combined - had received an appallingly low amount of attention and funds for research. All types of pediatric cancers collectively receive less than 4% of the National Cancer Institute’s multi-billion dollar budget and an equally small amount of research dollars from pharmaceutical companies. It’s simply not on the radar of our government, private industry or the general public.

So Gretchen decided to take action and instigate hope with something simple and sweet.... one of Liam’s favorite activities, baking cookies, became Gretchen’s solution. She started with rounding up friends and family to bake and sell 96,000 cookies during the holidays in 2007 - which with 250+ volunteers, she accomplished, raising $420,000 which was granted to a new therapy for pediatric cancer.

Fast-forward to today, what began as an idea to help fund one promising new research project in 2007 has grown into a movement to change the face of pediatric cancer. In just over 4 years Cookies for Kids’ Cancer has funded DOZENS of pediatric cancer research projects by raising more than 6 million dollars from thousands of grassroots events held all over the country – all 50 states plus Guam, Puerto Rico, Canada, the UK and Germany.

Sadly, Gretchen’s son Liam passed away at age 6½ in January of 2011. The funds raised from that first bake sale in 2007 were funneled to developing a treatment that would have helped her son. But the treatment only became available late 2011, months after Liam died. Which just goes to show how real this is - how CFKC is funding real treatments that have the potential to save real lives. And that is what keeps the CFKC team and Gretchen going. After all, it only takes $100,000 to get something going.

further info: website | twitter | facebook | instagram | pinterest | blog | purchase



I received a free copy of this cookbook from the publisher.  All thoughts stated in this post are 100% my own.  This post contains Amazon affiliate links.

Lavender Shortbread Cookies

I'm a dreamer.  I get that from my mom.

We can plan for hours on end about the businesses we want to open.  I mean, we do it so often and so intensely, we almost start believing it's actually going to see fruition.

Spaghetti with Lentil Ragù (& banishing the demons)

Lately, I've felt the demons rising up, twisting and pulling at my insides.  Jealousy, insecurity, desire, and other hybrids sprung from a mixture of all three.  I've let myself get sucked into the chasm.  I'm sure it's a personality trait, but I think it's also a quirk of human nature.

I've always strived to be easy going, relaxed, and just plain old kind.  Usually I can accomplish that.  But sometimes I get caught up in what I don't have, what I can't do.  I see photos and hear stories from friends going to blogging conferences and traveling far and wide to learn to take better photos, tell better stories, be successful in business endeavors... and it starts to wear on me.  I want to feel happy for them.  And I basically do.  But then I start to feel sorry for myself.  For the fact that I am not able to do those same things.  I know it's not anybody's fault but my own that I don't have the means to take part in these events.  But that's not enough to stop the tightness in my chest.  It's not enough to stop the burning that starts at the back of my eyes and eventually escapes in the form of salty tears.

I see book after book written by bloggers I know, or at least bloggers I know of - and I think "that should be me!".   Voices inside rage "but it's not fair!".  "Life ain't fair, honey.  You tell your kids that all the time, you should listen to yourself."  I make myself take a step back.  Because the weight of these feelings crushes my insides, crushes my soul.  It's hard to breath.  It's hard to think.  It's hard to be creative when I indulge these demons.

Arizona Sunset Enchilada Soup Mix from @FrontierSoups {product review}

I have 88 soup recipes in my index.  While that is a good amount, when I went to count, I thought I'd have more.  Because we eat a lot of soup in this house.  But then I realized that the majority of the soups we eat either a) is something I've already blogged about and is a favorite, therefore gets made quite often *cough...tortilla soup...cough* or b) is something I've just thrown together without measuring or writing down.  I mean, refrigerator soup or pantry soup is definitely a regular occurrence.

That being said, 88 isn't too shabby.  So yes, I am a soup addict, in case you didn't already know.

Recently I had the opportunity to try a new soup mix from a great line of all-natural, healthy mixes from Frontier Soups.  The mix I tried is their featured mix for the month, Arizona Sunset Enchilada Soup Mix.  Contained in their fun little package is a combination of dehydrated navy beans, sweet potato, onion, red and green bell pepper, corn, masa (corn flour), chili powder, and epazote.  There is no added salt, preservatives or MSG, and the mix is gluten-free.

You can whip up a delicious pot of soup in 30 minutes by adding chicken broth, cooked chicken, salsa verde , shredded cheese, and a bit of sour cream to serve, if you like.  I do like.  What do I love about this mix from Frontier Soups?  Where do I start!?  First and foremost are the all-natural ingredients which I can count on my fingers and see clearly through their transparent packaging.  But the ease with which I can whip up a batch of flavorful soup comes in a very close second.

Now is a great time for you to give this mix a try, as well, as Frontier Soups is featuring it this month and has it on sale.

But this isn't my first experience with Frontier Soups.  You may remember that Whole Grains sampling box I shared a while back?  Well, it contained a package of Frontier Soups Montana High Plains Wheat Berry Chili mix which I absolutely, positively devoured!  I made it with ground turkey, but there is also a vegetarian option.  And I was extremely excited to see packages of this mix in a local store recently.  Needless to say I have a package or two sitting in my pantry "as we speak".

If you check out the Frontier Soups website, you'll find many vegetarian, whole grain, hearty, and even gluten-free options. I know I have a bunch in mind for my next order!

I received a free package of Frontier Soups Arizona Sunset Enchilada Soup Mix.  I was under no obligation to give a positive review, and I received no compensation for this post.  All thoughts and 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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the RETURN of... The Summer of the Popsicle! #SummerOfThePopsicle

YES!

Due to popular demand, the Summer of the Popsicle is making its triumphant return!  I'm so excited to know that so many others love those icy cold treats on a stick as much as I do.  So many cool and delicious treats were shared last year, that I could not wait any longer to start filling up my freezer.  Are you ready to break out those different sizes and shapes of molds and fill them fruity, creamy, smooth, and/or chunky variations of taste and texture?

This year's Summer of the Popsicle will be much the same as last year - drop by and share your treats all summer long (via the linky at the bottom of this post), but I will also be adding some fabulous new features!

Every week or so, I will be having a guest-popsicler, if you will.  I love the thought of sharing the love by having a new person "holding the (popsicle) stick" each week!

I now declare the SUMMER OF THE POPSICLE 2 to be in full-swing!

Share your POPSICLES, PALETAS, ICE POPS, and other frozen treats on a stick:

• Add a link to your post (as many as you like) all "summer" long - now through the end of September 2013.
• New and old posts welcome.
• Feel free to share this post on social networks and/or your blog because one can never have too many popsicles (use this hashtag: #SummerOfThePopsicle).
• Link back to this post and/or grab a button and share the fun (not required to link up, but always appreciated).

<a href="http://www.girlichef.com/2013/05/SummerOfThePopsicleTheReturn.html" target="_blank"><img alt="Summer of the Popsicle 2" height="93" src="http://farm9.staticflickr.com/8261/8713304839_9201ef39d9_o.jpg" width="150" /></a>

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1. Cinco de Mayo Paletas/Strawberry, Coconut, Avocado	2. Sangrita Paletas	3. Nutella Yogurt Paletas	4. Paletas de Tamarindo	5. Peach-Vanilla Cream Pops
6. Lime Pie Popsicles	7. Caramel Mocha Coffee Ice Pops	8. Papaya-Coconut Paletas	9. Graham Cracker Cinnamon Paletas	10. Paletas de Arroz con Leche
11. Chocolate Covered Cherry Pops	12. Striped Juice Popsicles	13. Avocado-Lime Popsicles	14. Pineapple Cheesecake Popsicles!	15. Paletas de Fresas con Crema
16. Banana Cream Pie Paletas	17. Horchata Paletas w/ Fresh Fruit	18. Creamy MANGO KULFI- Flavored Frozen Indian Dessert	19. Parsley-Lemonade Ice Pops	20. Avocado Fudgesicles
21. Fruit n Buttermilk Ice Pops	22. Coconut Blueberry Pops	23. Watermelon and Tajín paletas	24. Peach-Coconut Paletas	25. 4th of July Fruit and Yogurt Popsicles
26. Double Rainbow Quick Pops	27. Strawberry Pineapple yogurt pops	28. 100+ Homemade Popsicles	29. Root Beer Float Popsicles	30. Fruit Yogurt Popsicles
31. (sorta-) Homemade Ice Cream Bars	32. Loco Pops Paletas & a taste of Carolina	33. Cheesecake Paletas	34. Creamsicle Strawberry Pops	35. Strawberry-Mint Popsicle
36. Banana Fudge Bomb Pops	37. Paletas de aguacate	38. Cherry Strawberry Lemonade Popsicles	39. Strawberry Banana Buttermilk Ice Pop Recipe	40. Mangp-Chai Yogurt Pops
41. Chocolaty Banana, Coconut, Almond and Seeds Popsicle	42. Coconut-Chai Fudge Pops	43. Creamy Rosewater-Cardamom Chuski w/ Almonds	44. Mocha Almond Fudgsicles	45. Sweet Green Tea Paletas
46. Paletas de Canela	47. Grapefruit & Mint Boozesicles	48. Cherry Mojito Ice Pops	49. Blueberry Sweet Tea Pops	50. White Russian Pudding Pops
51. Rose Petal Almond Ice Pops	52. Cinnamon Mocha Pops	53. Carrot Watermelon Pupsicles	54. Triple Berry Ice Pops	55. Turtle Cheesecake Popsicles
56. Mangonada Zokuletas	57. Pumpkin Cheesecake Popsicles	58. Plum Ice Cream - Gelato alle Prugne	59. Strawberry Cheesecake Pops	60. Watermelon prickly pear paletas
61. Rompope Pops	62. Peanut Butter & Roasted Grape Jelly Popsicles	63. Thai Iced Tea Popsicles	64. Pumpkin Pie Pops	65. Biscoff Milkshake Pops

Who's Holding the Stick:

• 5/29: Paula from Vintage Kitchen Notes - Graham Cracker Cinnamon Paletas
• 6/5:   Sue from The view from Great Island - Striped Juice Popsicles
• 6/12: Vianney from Sweet Life - Paletas de Fresas con Crema
• 6/19:  Deb from Kahakai Kitchen - Parsley-Lemonade Ice Pops
• 6/26:  Yvette from Muy Bueno Cookbook - Peach-Coconut Paletas
• 7/3:    Leslie from La Cocina de Leslie - Cheesecake Paletas
• 7/10:  Bea from The Not So Cheesy Kitchen - Strawberry-Mint Popsicle
• 7/17:  Kim from Stirring the Pot - Banana Fudge Bomb Pops
• 7/24:  Mark from Javelin Warrior's Cookin w/ Luv - Cherry Strawberry Lemonade Popsicles
• 7/31:  Faith from An Edible Mosaic - Mocha Almond Fudgsicles
• 8/7:    Brandy from Nutmeg Nanny - Grapefruit & Mint Boozesicles
• 8/14:  Pam from Blueberries and Blessings - Blueberry Sweet Tea Pops
• 8/21:  Alyssa from Everyday Maven - Triple Berry Ice Pops
• 8/28:  Mary from Barefeet In The Kitchen - Turtle Cheesecake Popsicles
• 9/4:    Jennie from The Messy Baker - Pumpkin Cheesecake Popsicles
• 9/18:  Ericka from Nibbles & Feasts - Rompope Pops

I'll also be sharing all of the submissions to the #SummerOfThePopsicle Pinterest board, on my facebook page, on G+, on twitter, and anywhere else I can think of...feel free to do the same using hashtag #SummerOfThePopsicle.