Homemade Orange Cream Pops
When I spied these yummy pops this morning on Pinterest, I almost fell over. I had found this recipe last year, tried it, loved it and then lost the link to the site! I was so excited to see it pop up today on one of the pages that I follow.
These are so good. I mean, you will want to eat a couple of them good! Make sure you let them freeze really well before you serve them! Thanks to OvenLove for the great post…and to whom ever out there in the Pinterest landscape for pinning it for the world to see! I made a slight change to the recipe but it is good either way!
Ingredients
- 1 cup orange juice (fresh or frozen. you could also use orange juice concentrate for a stronger orange flavor)
- 1 cup heavy cream (you could also substitute melted/very soft vanilla ice cream, Dreyer’s Slow churn works really well)
- 3 tablespoons honey, use a mild flavored honey sage or wild flower is best
- ¼ teaspoon orange extract
- ½ teaspoon vanilla extract (you can also use vanilla bean paste…it’s amazing!)
- 3/4 cup Mini Chocolate Chips (optional but amazing)
Instructions
- In a medium bowl, whisk all ingredients together. Then add the chips if you are using them.
- Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen.
- When you’re ready to serve, run some warm water along your popsicle mold to loosen the popsicles and serve immediately.
One of my friends melted the chocolate chips and then coated the insides of the popsicle molds with melted chocolate drizzles before pouring in the mixture. This also worked well!
Homemade Ice Cream in a Bag Recipe
Its finally warm outside and the kids can get all their energy out by playing outside. Use this to your advantage and your whole family can make ice cream in bags by running around! Note: This recipe is enough for ONE serving, so you’ll need all of the listed ingredients for each person.
Ingredients & Other Things You’ll Need:
- Ice cubes (enough to fill each gallon-size bag about half full)
- 1 cup half and half
- 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 pint-size ziplock bag (this can also be done in tupperware type containers)
- 1 gallon-size ziplock bag
- Your favorite ice cream toppings or ingredients, like chocolate chips, cereal, fruit, marshmallows, etc.
Directions:
- Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. Double check it’s sealed completely.
- Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags and/or have the kids run around while shaking their bags until the mixture hardens which is about 5 minutes. Feel the small bag to check when it’s hardened enough.
- Take the smaller bag out of the larger one, add toppings, and eat the ice cream right out of the bag. Toss the bag when you’re done eating – super easy cleanup!
Recipe: Frozen 100% Fruit Pops
Kids love eat popsicles during these hot summer days. So many of the frozen treats are filled with sugar and have nothing healthy in them. This recipe for Fruit Pops from Doodlecraft uses 100% fruit – even down to pureeing fruit with a food processor, not using juice, so it’s even more healthy. The kids will think it’s a treat, but you’ll know it’s super healthy.
What You’ll Need:
- Plastic popsicle molds
- About 3 cups of sliced watermelon (be sure there are no seeds)
- Sliced strawberries
- Sliced kiwi
- Large handful of blueberries
Note: Any kind of melon will work instead of watermelon, and juice will work if you want to make this process easier.
Directions:
- Puree the watermelon fully to make it as watery as possible.
- Put 2-4 blueberries at the bottom of the plastic mold, a slice or two of kiwi (so they show on the side of the mold), 2-4 slices of strawberry, then a couple more blueberries as the last of the fruit.
- Fill the molds to the edge with the watermelon juice.
- Press the popsicle mold lids on securely, then freeze overnight.
- When fully frozen, the popsicle should slide right out of the mold, but if it sticks, run the plastic under a little warm water.
Recipe: Grand Old Flag Cake
I love seeing this cake every year in all the magazines for their patriotic issues (Memorial & Independence Day). This recipe comes from an old issue of All You and you can check for the nutrition on the website. You can also use change the ingredients and flavors around, or boxed/premade/gluten-free/etc. cake and frosting – totally up to you!
Ingredients:
Chocolate cake:
- Cooking spray
- 1 3/4 cups flour
- 1 1/2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (6 oz.) unsalted butter, softened
- 1 1/2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Cream-cheese frosting:
- 2 (8 oz.) packages cream cheese, softened
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 1/2 cups confectioners’ sugar, sifted
- 2 teaspoons fresh lemon juice
- 1/2 pint blueberries
- 1 1/2 pints raspberries
Directions:
- Preheat oven to 350°F. Line length of 13×9-inch cake pan with parchment paper, and leave a 4-inch overhang. Lay another sheet across width of pan and up sides (without the overhang). Spray paper evenly with the cooking spray.
- To make cake: Whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Using an electric mixer, beat in butter on low speed until mixture is crumbly. Add buttermilk, eggs and vanilla. Increase speed to medium and beat, scraping down inside of bowl, until smooth, 2 to 3 minutes. Transfer to baking pan.
- Bake cake until a cake tester inserted in center comes out clean, about 30 minutes. Cool in pan on a rack for 10 minutes. Holding overhanging pieces of paper, pull cake from pan and let cool completely on rack. Invert platter on cake and flip over to invert cake. Carefully peel off paper and discard.
- Make frosting: Using an electric mixer, beat cream cheese and butter on medium speed until light. Gradually beat in confectioners’ sugar until fluffy. Beat in the lemon juice. Refrigerate frosting for about 10 minutes if it’s too soft to spread.
- Frost sides and top of cake. Arrange blueberries in a rectangle in upper left-hand corner of cake. Arrange raspberries in 7 rows for stripes. Refrigerate cake until serving. (Cake can be made up to 3 hours ahead.)
DIY Freeze Pop Cozies Lightsabers
Feel the force with these adorable felt cozies to keep your little ones’ hands warm and clean(ish) while they are enjoying their freeze pops this summer with this quick tutorial from Family Fun. Instructions are for 1 cozy, and they’re very simple, so just repeat with as many as you’d like to make!
- Cut a 3″x4″ rectangle from gray felt.
- Fold it over a freeze pop and use fabric glue to seal the side and bottom edges.
- Clamp the fabric closed with binder clips or clothes pins (optional, but gives a stronger hold to the glue).
- Slip the felt off the pop.
- Glue on stripes and dots of black and colored felt (or use fabric paint if you want it even simpler!).
- Allow to dry fully, then you’re able to battle the dark side! Enjoy!