Strawberry-Raspberry Popsicles

Summer is coming up really soon. First day is this Friday (I think).  Honestly I’m losing track of everything.  Things have been moving crazy fast over here. Lets backtrack to the last recipe from the past weekend. Maybe you want to make some cool and fruity popsicles for the upcoming season!

I don’t make popsicles often but here we go!

popsicles

Bought a new rack of popsicle molds for this!

But I still made a batch with the ones I bought last year!

Crayola Popsicle Molds

Crayola Popsicle Molds

I don’t really understand why I don’t make them more.  I mean, its just so simple and technically the freezer does most of the job.

Plus, making them at home is just so much healthier and you can make it into whatever flavor you want.  I was inspired by a recipe video for Strawberry-Basil Limeade Popsicles from FitSugar.  If you are interested in that, HERE is the video of the original recipe!  Because I lacked certain ingredients and between my boyfriend and I, we’re not huge fans of basil or lime, we swapped in raspberries instead.

Here’s the recipe:

Ingredients

4 cups strawberries

1/2 cup raspberries

1/4 cup agave nectar

1/4 cup water

1/4 cup wild berry juice

1. Put all the ingredients into the blender.

2. Blend it until it has the consistency of a smoothie

3. Pour mixture into popsicle molds.  Be sure to leave some space at that top as it will expand as it freezes

4. Put in freezer for 3 hours or more.

After all that, we get this!

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It tasted super awesome except maybe just a bit on the sour side.  You might want to not go all berries or use blueberries? I think the wild berry juice would’ve been better if it was replaced with lemonade to give it a smoother taste.  I’ll try some other combinations out.

If you’d like some spiked ones, they suggest to add tequila to it 🙂 If not, I had tested one out last year right HERE.

Do you like to make/eat popsicles in the summer? What flavors do you like?

Weekly Photo Challenge: Near and Far

Near and far gives me the impression of contrast of the two different focal points framed in a picture.  It could be anything.

In 2010, I went apple-picking with my boyfriend and his family and these are a few shots I took that make me think near and far…

Its apple picking season again! When we go looking for apples, we always look near and see the apples in the trees.

In the background, who gives notice to the apples that have already fallen from afar.

Near is the rows and rows of apple trees.  Far away we can see the backdrop of beautiful scenery with mountains and farmlands.

In addition, many times near and far also gives me the impression of an elongating scenery.  One where there is a line to follow into the horizon and ends off introducing another aspect.

Just exactly like when we follow a shoreline (or a path, a trail, etc) and it drops into the distance and turns into forests or just drops off and meets with the body of water.

On a side note, anyone craving a walk on the beach or an apple-picking day? I know I do!

Fruity Cupcakes (infused with Sangria)!

I’m going to start right off with a confession…they weren’t supposed to be fruity cupcakes.  I had originally wanted to figure out how to make Sangria Cupcakes since there isn’t really many recipes featuring online.  The cupcakes are infused with Sangria though, since I didn’t have any red wine on hand.  It was inspired by a recipe I saw on a fellow blogger Sweet Little Thang’s Strawberry Margarita Cupcakes.  I used the same recipe but researched on how to replace the ingredients for the strawberry daiquiri mix and tequila.

Here’s the recipe for how I did these fruity cupcakes.  I did two different batches, so when with the ingredients, you’ll see and/or for the component that changed.

FRUITY CUPCAKES

Makes 24

Cake ingredients:

1 box white cake mix

1 cup fruit punch concentrate (1st batch)/ orange punch concentrate (2nd batch)

1/3 cup vegetable oil

1/4 cup Sangria

3 whole eggs

Frosting ingredients:

1/2 cup shortening

1/2 cup butter, softened

2 cups powdered sugar

2-3 tbsp berry punch concentrate (1st batch)/orange concentrate (2nd batch)

For how to make them, refer to the link above.

I followed the instructions pretty much the same as there with the exceptions of the first part.  For the cake, I mixed it by hand instead of with a mixer, therefore taking a bit more time (so there was no different mixing speeds).  I baked the cupcakes for 23 minutes, both batches turned out pretty nice at that time.

First batch with fruit punch concentrate

Second batch with orange punch concentrate

For the frosting, I don’t own any decorating bags, so I used a Ziploc bag, which is why my frosting decors aren’t as sophisticated but still, I’m pretty pleased with it.  In the second batch, I just smeared it on while I also beat it for longer and it gave it a better consistency.  Also, for the second batch, I ended up using half of the recipe as I only was making half the batch. I made the frosting a bit lighter in taste (which had some mix commentaries).

As for my taste feedback, I think both tasted pretty decent.   The first batch was more fruity and the second one was more zesty.  My boyfriend tasted both and liked them.  My friends liked it also, with and without comparison to my first batch.

So why Sangria cupcakes? Do they even exist? (A question I got a few times)  I had a BBQ to go to and wanted to bring in a bit of summer fun.  Besides, I think cupcakes can be made with whatever you want to mix it in.  Sangria is usually a summer hit so why not, right?  I did a bit of research on how to make them and eventually decided that it would be easier to just use something fruity.  Little did I know that, the fruity aspect took over the cupcake. Its back to thinking of what ingredients to use. I’m looking at replacing the Sangria with red wine and instead of the concentrate, using actual frozen fruits, probably mashed up a bit or something like that.  What do you think? Think that’ll work better? Any other suggestions?

Rosé Fruit Punch Popsicles!

This weekend I finally had time to stop at Walmart and get some popsicle moulds.  It is perfectly in time as well as the heat wave doesn’t seem to be letting up soon.  I love the heat to a certain extent and seeing so many people make all sorts of popsicles, I’ve been wanting to give it a swing also.  I sat around for a little bit trying to see what to use.

Here’s how it turned out:

So I have a general idea has to how to do it.  No specific measurements.

Here is what I used:

(makes 4)

around 35 blueberries

1 can (250mL)  Fruit Punch Sparkling Juice (President’s Choice)

splash of Gallo Family Vineyards White Zinfandel Rosé Wine

I have to say that they looked really awesome. Even when I pulled it out, they looked pretty good as well.  I was thinking that they looked a whole lot like a slush popsicle.

That all took place last night.  Tonight I finally got around to trying it out.  Believe me, it was very icy.  The juice was there and it tasted fantastic.  Frozen blueberries though, aren’t really my favorite.  So maybe next time I’ll use something a bit sweeter so at least after being frozen, it still tastes rather decent.

Anyways, first time experiment was pretty successful.  At least it came out in one piece and stayed that way the whole time I was eating.  The mix of fizzy fruit punch and a splash of wine tasted fantastic and it did its job to cool me down.  🙂

Now to figure out how to make it less icy/slush and more like an actual fruit popsicle.  Any ideas or experiences to help me out?