You either love popsicles or you hate them. I’m a big fan. Logan’s a hater. He shrinks away from them like a cave-dweller shrinks away from light. (I’m trying to avoid making him sound like Gollum but that’s probably the closest association.) Ye of sensitive teeth, I do so feel for you. (Mine are a little sensitive but I just don’t even care.)
How to satisfy your cravings for cacao nibs in a decidedly coconutty way over at Oh, Ladycakes.
Sometimes poundcake iced in bright pink is the best possible thing you could eat.
I want to be dipping these baked cherry donuts made with einkorn (and drizzled with chocolate) in my coffee right now.
More curd + donuts for to put you in a dreamy state of mind.
AND HEY YOU GUYS! You can find the recipe for these rhubarb popsicles over at Vegetarian Ventures! Shelly of VV is awesome and I’m so excited to be collaborating with her. Keep an eye out for some of her pops being posted later this week! The kind of recipe and photography that makes a girl swoon in this Spring heat (hint — St. Germains is involved!). The recipe for these popsicles originally appeared on Vegetarian Ventures — see the guest post and check out her swoon-worthy blog here.
- 10 ounces (about 2 cups) Rhubarb, trimmed and cut into 1 inch chunks
- 5 ounces (about ½ cup) fresh or frozen strawberries, halved
- 3 tbsp organic cane sugar
- ¼ cup water
- 4 farm fresh egg yolks (save the whites for omelets or meringue!)
- ½ cup organic cane sugar
- 2 tbsp ghee, coconut oil, or butter
- Add rhubarb, strawberries, 3 tbsp sugar, and water to medium saucepan.
- Place over medium-high heat and cook covered 10-15 minutes, until totally soft and melty.
- Let cool 5 minutes, then add to food processor and blend until you have a smooth consistency.
- Place puree, egg yolks, and sugar over a bain marie or double boiler (you can use a glass bowl over a pot of boiling water as well).
- Heat on medium high, stirring constantly for about 10 minutes. Your curd is done when the mixture thickly coats the back of a spoon.
- Stir in ghee and incorporate completely while hot.
- Transfer to a heat proof jar, let cool for another 10 to 15 minutes at room temperature before placing in the refrigerator to completely cool overnight (you can cool it for as little as 3 hours and it should be fine for your popsicles).
- 1 can full-fat coconut milk
- 2 tbsp honey
- ½ cup frozen or fresh strawberries, halved and sliced thinly
- rhubarb curd
- Combine coconut milk & honey together in a small bowl.
- Fill popsicle molds half way with coconut milk.
- Add strawberries (to your liking). Top with coconut milk until you’ve filled your molds ¾ full.
- Top off the molds with rhubarb curd (I ended up using about 2 tbsp each).
- Insert popsicle stick and freeze 4-6 hours or overnight.
- To serve, run popsicle mold under warm water for 30-60 seconds. Firmly pull on the popsicle sticks to remove. Place over ice (if serving a crowd) or simply eat immediately.