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Popsicle Punch!!!!

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Popsicle Punch

 Love popsicles?  Love a fruity, refreshing punch?  Try making popsicle punch!  Everyone can choose their own flavor!

Popsicle Punch!!

I was sitting in the sun, thinking about punch the other day.  I was thinking about how you never really get to have punch unless you make a ton of it in a big punch bowl~ which sends it into the “only at a big party” category of treats.  I started thinking about how much fun it would be if you could make a single-serving punch, and suddenly—POPSICLES!!!!!!  A little bit of Sprite, maybe a bit of pineapple juice and a POPSICLE!  Choose your flavor, pick your punch!

I had to run to the store and get popsicles to try this little experiment, and YUM!!!!!!  YUM! YUM! YUM!!!!!!

I loved the plain popsicles- beautiful colors and delicious fruity punch.

THEN, I tried the popsicles that have the ice cream filling… you know, these:

Popsicle Punch!

So much creamy, fruity happiness in one little mug…. well, two little mugs because I had to try a couple of flavors:

Popsicle Punch!

That orange punch?  Like a creamsicle in a cup….!  Unbelievably good!!!

Here’s how I did it:

INGREDIENTS:

  • Sprite (or another lemon-lime soda)
  • Pinapple (or another fruit) juice
  • Popsicles!

DIRECTIONS:

  • Fill a cup about 1/2 full of soda (leave room for the popsicle- the ice cream ones foam up a bit) 
  • Add juice to taste- I added about 1 part juice for 4 parts soda.
  • Place a popsicle into cup and stir to dissolve
  • ENJOY!

Popsicle Punch!!!

My thoughts:  You can make individual cups of punch, or make the base punch in a big punch bowl (just the soda and the juice) and set a cooler full of popsicles out for people to choose flavors from.  I just made a cup of punch with a frozen juice bar— oh my.  So yummy!  The possibilities are endless!!!!  Enjoy!  ~r

Cheers!!!!

Cheers!!!!

Other fun beverage (and beverage inspired!) recipes:

Spiced Mocha and Tim Tam Slams!Cotton Candy Fizz Mexican Chocolate MilkMalted Milkshake Cupcakes

 

 

 

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Bomb Pop Cupcakes!!

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Bomb Pop Cupcakes!!!!!! Does anything scream SUMMER, or FOURTH OF JULY like Bomb Pops?  These adorable cupcakes capture the flavors of an iconic summertime popsicle and make a perfect holiday treat!

You know those memories from childhood that spring up unexpectedly and make you smile?  Bomb Pops have that effect on me.  My brother and I always spent a week or two at my grandparents house each summer.  They had an immaculately clean garage with a huge freezer in it.  Grandma would always keep a box of bomb pops inside for our visits.  I remember so clearly, sitting out on her porch eating these in the evenings, letting the drips of sweet popsicle land on the cement by my bare feet.  Every time I eat one, it’s like traveling back in time to those days.

I wanted to capture the flavors of these summer treats in cupcake form, and I love how these turned out!  The kids in my life who tried them exclaimed, “These taste like popsicles!”

 I consider that a success!

Bomb Pop Cupcakes!!!

These were not hard to make at all- simply add jello to white cake mix and pipe the batter into cupcake liners in layers.

Here’s how we made them:  (printable recipe)

INGREDIENTS:

  • One boxed white cake mix (with oil, water and eggs to make according to package)
  • One small box of blue raspberry Jell-O (Jolly Rancher had this flavor, and Jell-O has a Berry Blue that works)
  • One small box of Cherry Jell-O
  • 2 sticks of salted butter (at room temperature)
  • 2 sticks of unsalted butter (at room temperature)
  • 3 cups of powdered sugar
  • 3 teaspoons of lemon extract or flavoring (technically the flavor in the popsicles is lime…but I couldn’t easily get my hands on lime extract.  The lemon was great- but feel free to use lime instead, if you want!)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make cake mix as directed on box, and divide batter equally into two bowls.
  • Add 3 Tablespoons of Blue Raspberry Jell-O to one bowl, and 3 Tablespoons of Cherry Jell-O to the other bowl.
  • Mix each bowl of batter until well combined
  • Place each flavor of batter into a large, sturdy (I use freezer-type) zip top bag.
  • Clip a corner off the bag of Blue Raspberry batter and evenly pipe into 24 cupcake liners placed into muffin tins.
  • Clip a corner off the bag of Cherry batter and evenly pipe over the top of the Blue Raspberry batter.
  • Bake cupcakes as directed on boxed mix, remove from oven, and cool.
  • Make frosting by combining butters, powdered sugar and lemon extract in a large bowl.  Beat on low until combined and then high, until light and fluffy.
  • Put frosting into a large, sturdy zip-top bag that has been fitted with a decorating tip, and pipe frosting on the top of each cupcake.
  • Decorate as desired.  I saw these cute little Mike and Ike “popsicle” toppers on a fun site called Party Pinching. They were fun and easy to make, but they use toothpicks and could be dangerous to serve- especially to kids.  I love how cute they are, but I can’t recommend them.  Use cute sprinkles and maybe a popsicle stick instead!
  • Enjoy!

Bomb Pop Cupcakes!!!!

My thoughts: These were really easy to put together and the fruit flavors are so refreshing!  I love the patriotic colors too!

Just as a note: the blue layer of cupcake rises to the top, just a little bit, so don’t panic! You will still have nice layers of the two flavors.  

I really hope you get a chance to try these treats in celebration of summer!  Enjoy! ~r

Bomb Pop Cupcakes!!!Other fun summer treats to try:

Confetti CupsRaspberry Truffle TartMini chocolate chip cookie cheesecakesCreamy Mango Pops!

Frosty Pudding Pops

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Finish off the hot days of August with these creamy popsicles made with pudding!

INGREDIENTS:

  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 box (4 servings, 3.9 oz)instant vanilla pudding
  • 3 cups of cold milk (divided)
  • 1 (8oz) container of Cool Whip topping (divided)
  • 12-14 popsicle or sucker sticks
  • 12-14 (3oz) paper disposable cups

DIRECTIONS:

  • Empty vanilla pudding into a mixing bowl and add 1 1/2c. of cold milk.
  • Beat on medium speed for 2 minutes.
  • Add 1/2 of Cool Whip to pudding and mix well.
  • Repeat this process with the chocolate pudding.
  • Place each mixture into separate  large zip-top bags and seal.
  • Clip a corner off of each bag and squeeze into cup in layers (tap cup on counter to flatten each layer before adding the next)
  • Freeze overnight.
  • Clip into the top of each cup with scissors and tear/peel cup away from frozen pudding pop.  
  • Serve and ENJOY!

My thoughts:  These are so easy to make and so yummy to eat!  I love how rich and creamy they are.  You could use any flavor of pudding.  My next batch will be chocolate with coconut!  Enjoy!!!

Mango Smoothie Pops

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These creamy mango popsicles are filled with fun fruit and ice cream– a perfect summer treat!

A few weeks ago I shared a recipe from my travels to Mexico- Leche de Chocolate and this week I want to share another favorite with you.  One of my trips to Mexico involved 10 days of digging a foundation for a new church building in a little town in Sinoloa.  We used pick-axes to dig twelve 5-foot deep holes that eventually had cement footers poured into.  By noon it was over 120 degrees and one of our favorite treats was when the local kids would bring us “helados” or homemade fruit ice cream in plastic bags.  I was a little hesitant at first, but after I bit the corner off of the bag and had a taste, I was addicted!  SO refreshing and delicious!  I asked my friend Clarissa for the recipe and she graciously wrote it out for me:

I’ve made it many times since and it always makes me smile when I remember those long hot (incredibly fun!) days.

A few days ago I came across some really fun popsicle molds called Volcano Pops.  The centers of the popsicle can be filled with things and I just imagined the creamy mango pops filled with coconut, or ice cream or berries…..endless possibilities!  So I had to try them!  SO much fun!  Here’s the recipe:

INGREDIENTS:

  • 2 cups of cubed fresh mango (about 2 medium mangos)
  • 1 can of evaporated milk
  • 1/4 c. sugar (use more or less depending on how sweet your fruit is)

DIRECTIONS:

  • Combine all of above ingredients in a blender (I used an Oster Smoothie MakerI got it for Christmas and I LOVE it– it makes smoothies right into a cute to-go cup.  These ingredients fit perfectly into the cup and made my clean up really easy!)
  • Blend until smooth.
  • Pour into  popsicle molds (or into sandwich bags– then just knot the top) and freeze overnight.
  • Remove popsicles from mold (and fill if you used Volcano Pops) or clip a corner off the bag and ENJOY!

My thoughts:  Only one— the mango pop filled with vanilla bean ice cream?  Oh.  My. Word. 🙂

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