Pink Nectarine Wine Pops

Pink Wine Pops

Will you look at that gorgeous shade of pink?!? I almost wish that one of my friends had a bridal shower coming up so that I could bring these. They are just right for a best girlfriends’ party. Or any party.

Speaking of weddings, the girl who caught the bouquet and the guy who caught the garter at our wedding are getting married at the end of the month. Isn’t that cute? They already had a kid together, so it wasn’t like our wedding actually had anything to do with their upcoming nuptials. But I’m going to pretend that it did anyways.

Too bad she’s already had her shower, or I would show up with a huge batch of these. Just because she’s a camo gal doesn’t mean she wouldn’t dig the pink.

nectarines

That candy-pink shade was achieved without a single drop of food coloring. Before I made them, I thought they were going to turn out sort of beige and clear. I was so surprised with the results. When you make these, be sure to leave the skin on the fruit, because this is where the rosy hue comes from.

Another reason to love these pops: They are so very simple to make. You just pit the nectarines, throw them in a blender with some wine and sugar. Strain the mix through a flour-sack cloth or a fine mesh sieve and then pour in to your popsicle molds. That’s it, kids. Since I don’t own any popsicle molds, I did have the one extra step of waiting until the firmed up a bit before I put the stick in. But if you have a mold, yeah, you’re done.

Of all the ice cream-popscile-frozen things that I’ve made on this blog, this is by far my favorite.  Sweet and fruity and just a little boozy and totally delicious.

Pink Vine Pops

Pink Nectarine Wine Pops

Ingredients

  • Six nectarines, pitted but not peeled
  • 1 cup pinot grigio
  • 1/4 cup of sugar (or to taste)
  • (optional -- extra nectarine chunks)

Instructions

  1. Place all the ingredients in a blender and whirl.
  2. Strain through a flour sack cloth or fine mesh sieve.
  3. Pour into popscicle molds and freeze until solid. To unmold, run briefly under tepid water.
  4. Serve with love.
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sweet nectarine wine pops bridal 1

Boozy Magic Cotton Candy Milkshakes

Cotton Candy. Ice Cream. Booze. Are you ready for the best 4th of July ever?

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I’m so in love with this milkshake that I don’t even care that it’s my third less-than-healthy post in a row.  My next few posts are a lot more wholesome, I promise.

I love it because it’s made of fair food, and because of the firework-themed colors, and because it’s fun to make, and OH, of course….because it tastes awesome.

I know that I’m supposed to be posting red-white-and-blue desserts. I wanted to. But then I thought of this and realized that it’s just as Fourth-of-July-y (that’s a real adjective, I just made it up) as any RWB food you got. Like I said, it’s made of fair food, and who doesn’t love a Fourth of July fair? And um, it totally looks like bombs bursting in air, doesn’t it?

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I decided to call this a magic milkshake because when I was a kid, I totally thought cotton candy was magic. I mean, I knew it wasn’t actually magic, but I was fascinated by the fact that you could take simple sugar crystals and spin them into something so pale and fluffy. And I loved how those wispy strands just dissolved the moment they came in contact with my tongue.

Those wispy strands also dissolve the moment they come in contact with vodka.

cottoncandy

You absolutely must use whipped cream vodka in this, and no other vodka. You wouldn’t use tequila in an old fashioned, would you? Then please please don’t use non-whipped cream vodka in this. Well, no, I take that back. If you can’t find whipped cream vodka, toasted marshmallow or vanilla would probably do.

If you want, you can make a big pitcher of this in advance, but that wouldn’t be as fun. Set up a little bar so your guests can make their own. And then garnish with more fluffy stuff, obs.

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Cheers, America!

Just a few notes:

  • if you’re not going to a fair, you can find big bags of colorful cotton candy at Party City. 
  • the recipe, as written, serves just one. I wrote it this way so it could be easily multiplied to the size of your party/gathering/whatever
  • the recipe calls for 3 oz of vodka, which is essentially two shots. Just if you like to keep track of how much you’ve consumed.

Boozy Magic Milkshakes

Prep Time: 2 minutes

Yield: 1

Ingredients

  • 1/3 cup vanilla bean ice cream
  • softball-sized boll of cotton candy
  • 3 oz of whipped cream vodka

Instructions

  1. Scoop the ice cream into the serving glass and top with the cotton candy.
  2. Slowly pour the vodka over the cotton candy, until completely dissolved.
  3. Give it a quick stir and garnish with more cotton candy if desired.
  4. Serve with love.
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Peach Rhubarb Milkshakes and other goodies

Peach Rhubarb Milkshake

Oh ice cream and rhubarb and peaches, it’s almost summertime!

I never realized how much I missed the hot sultry days until they arrived. And the really sticky days haven’t even hit yet. There’s so much I love about summer, but since this is a food blog, I guess I’ll stick to talking about food.

🌽 🍅SUMMER PRODUCE, Y’ALL!!!! and yes, that deserves all caps. I’m yellin’. 🍑🍒

A bit ago I posted some rhubarb-peach thing on instagram. I’m gonna call it a smash. Peach Rhubarb Smash!  The combination is sweet and tart, you taste the peaches at the beginning and the rhubarb at the end. Swirled into vanilla ice cream, it creates a velvety summery dessert. The vanilla is distinct from the fruit, creating a happy contrast reminiscent of an creamsicle. If creamsicles has peaches and rhubarb instead of orange.

rhubarb

The smash also pairs well with booze. Specifically, gin. I used to dislike gin, but a few summers ago, Jason started making me some gin and tonics and they were the perfect summer drink. They weren’t technically g+t, as neither of us like tonic, but they were g + fizzy water with a lot of lime. Even my mama, who doesn’t really drink, relished them when we got a cabin up in the mountains for my cousin’s wedding last summer.

For this frothy marvel, I simply subtracted the lime and added peach-rhubarb smash. I am not a cocktail mixer by any means. I really wish I was. Two of my favorite blogging ladies, Danguole and Meghan, are simply cocktail masters. Cocktail mixing is a delicate science, don’t y’all agree? But if you are an unlearned cocktail explorer such as myself, do not fear. This drink takes no skill. Just a long spoon and a slow hand — churn it too fast and it will fizz all over the place.

Peach Rhubarb Gin Fizz

 

 

It’s a marvelously refreshing drink, and it’s fun.  That fizz is just so happy. If you don’t like gin, just leave it out. This drink can be made completely non-alcoholic without making it non-fun. Um, I know that sounds like a poster you’d see in a freshman dorm, but it’s true. 💁 Enjoy!

P.S. This peach rhubarb smash comes out different colors each time I’ve made it.  The redder the rhubarb, the redder/pinker the smash. Obs. It’s also brighter and prettier with yellow flesh peaches. White peaches don’t yield the same sunset colors. However, if all you have is white peaches and you must have the bright colors, add a drop or two of food coloring. Ifin you’re not opposed to that sort of thing. This smash is also wonderful at breakfast time. Swirl it with yogurt and stud it with cherries and toasted oats. The possibilities! 

Peach Rhubarb Milkshake

Peach Rhubarb Smash

5 yellow flesh peaches
5 stalks of rhubarb (should yield 4 cups chopped)
1/2 cup water
1/2 cup sugar (if your peaches are extra sweet, reduce to 1/3 cup)

  1. Chop up the rhubarb and slice the peaches. Keep the skin on the peaches.
  2. Place all the ingredients in a large, deep, flat-bottomed skillet. (mine was 1.5 inches across and 3.25 inches deep).
  3. Cover and set over medium heat for 18-20 min, stirring once or twice.
  4. Remove lid, lower heat just a notch and continue to cook, stirring constantly, for 10 more minutes.
  5. Remove from heat, allow to cool, and puree till smooth.

Yields just over 4 cups. I called it a smash, but it’s very similar to a puree. It also tastes wonderful in smoothies, or with a bowl of granola. 

Peach Rhubarb Milkshake

1/2 cup of Peach Rhubarb Smash (recipe above)
1/2 cup of softened vanilla ice cream

Swirl together the softened ice cream and the cooled smash. If you want it a little thinner, throw in a tablespoon or two of milk. I like my milkshakes thick.

Peach Rhubarb Gin Fizz

10 oz club soda
1/3 cup peach-rhubarb smash (recipe above)
1.5 oz gin

  1. Place the smash in a large glass.
  2. Stir the gin into the smash.
  3. Gently pour the club soda in. Very slowly stir it with the gin+smash until you get an even color throughout. Enjoy!

 

 

 

 

Healthy Homemade Slush Puppies

Healthy Homemade Slush Puppies

The first summer that Jason and I dated, we subsisted mainly on frozen treats and the occasional peanut butter waffle. It was awesome.

Let me tell you about those frozen treats. We ate Popsicles of all flavors, Slush Puppies by the dozen, boxes and boxes of Minute Maid frozen lemonade. We both liked the raspberry lemonade ones better, but if there was only raspberry lemonade pop left, we’d save it for the other person. How womantic.

raspberries

Here’s the thing about eating all those frozen treats, though. There’s the sugar bit, and the no real nutritional value bit, and the “you-are-adults-did-you-really-eat-all-those-Popsicles-in-one-sitting” bit.

And then there’s the weirdest bit of all. The bit where you realize just how much food dye is in those things, because it manifests itself….uh….the next day.

I’m not opposed to using food coloring, but dang, there is a LOT of food coloring in off-the-shelf Slush Puppies.

Healthy Homemade Slush Puppies

These bright happy puppies have zero artifice. There’s nothing but bright happy produce in here.

There are two kinds here. Apple-cherry, and raspberry-lemonade, of course! The apple-cherry is the sweeter of the two, and the raspberry-lemonade is tart and puckering and fresh.

I know you can buy slush puppy bags on various places around the interwebs, but I couldn’t be bothered. I made my own by cutting regular snack bags and then sealing them with heat (alternately using a skillet and a lighter). But if that doesn’t sound like your uh…bag….you can get any variety of bags here.

Healthy Homemade Slush Puppies

Healthy Homemade Slush Puppies

Prep Time: 30 minutes

Yield: 14 pops

Ingredients

  • 2 cored apples
  • 2 1/2 cups frozen cherries
  • 2.5 cups frozen raspberries
  • 2 cups grapes
  • 1/4 cup freshly squeezed lemon juice

Instructions

  1. Defrost the frozen fruit (yeah....you'e just gonna freeze it again)
  2. Place the apples and cherries in a blender and combine until smooth.
  3. Place a cheesecloth or flour sack cloth over a large bowl and pour the cherry mix over that. Squeeze out all the juice. You should end up with bout 2 1/4 cups of juice. Discard the juicing solids, or use them in baking, if you wish.
  4. Repeat steps 2 and 3 with the cherries, grapes, and lemon juice.
  5. Pour the juice into your bags. My bags were about 5.5 x 2 inches. I was able to fit about 1/4 cup of juice into each bag. Make sure to leave about 1.5 inches at the top, because you will need to seal the bag as well allow room for the ice to expand. Otherwise, the bags will burst once they freeze. (1/2 inch to seal, and 1 inch of room).
  6. Freeze for 8-12 hours, until solid. Makes 7 of each flavor.
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