Category Archives: dessert

Watermelon and Strawberry Icepops

Here’s a prefect for summer icelolly recipe by Ro of @ThisPinayCanCook on Instagram. Enjoy!

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WATERMELON & STRAWBERRY ICEPOPS

INGREDIENTS: SIMPLE SYRUP: 1/4 cup water 1/2 cup granulated sugar 1/2 watermelon regular sized one skinned & cubed 10 strawberries take the leaves out + 5 sliced 1/2 tsp lime juice

PROCEDURE:
1. in a small deep saucepan pour the water and sugar stir till the sugar dissolves let it simmer not boil. set aside.

2. in the blender put everything then blend till everything is smooth. pour couple tbsp simple syrup then blend it.taste it.if it needs more sweetness just add more. also you can use an alternative sweetener or honey if you want it to be LA healthy. lol!

3. pour the juice in the ice pop maker.push the sliced strawberry in with a bamboo stick or the end handle of a spoon.

4. put it in the freezer for at least an hour of more till they get hard happy mixing & lickin myloves! #thispinaycancook

My Halloween treats.

My Halloween treats. Nothing fancy. Just homemade. By me.

I guess the difference between this batch from my last (see previous entry) is that I have used Wilton melt candy as coating, used two different cake filling (chocolate and vanilla) and better popsicle sticks (thicker) .

What you need:
- Chocolate cake mix, bake according to the box instruction a day earlier. I used a 750 g cake mix powder. Makes 12-15 pops.

-Vanilla cake mix. Baked according to box instructions.
- Browned Butter frosting (see below)
- Lollipop sticks
- Sprinkles, different shapes and sizes
- Cupcake paper liners or styrofoam
-  350g  White Wilton candy melt.
- Parchment paper

Butter frosting:

3 cups powdered sugar
1 teaspoon vanilla
3- 4 tablespoons milk
1/3 cup unsalted butter

In medium bowl, place powdered sugar, 1teaspoon vanilla and 3 tablespoons milk. In  saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy. Let cool until it’s manageable to touch.

In a large bowl place the cooled down cakes, tear it to smallest pieces. Mix in the frosting, mix them well by using your hands. Next step is to make your pop balls. Idid not use ice scream scoop for this job but made the balls according to ‘feel’ so there wasn’t really any measurements follwed, just instinct. I ‘d take a bit of the chocolate mix then stick to it a bit of the vanilla mix then handroll it while pressing it tightly to prevent it from falling apart then  place on a baking tray lined with parchment paper.

Freeze for an hour or 2, until the balls are cold and hard.
Bain-Marie the candy melts. Half-fill saucepan with water and bring to a simmer. Place bowl on top with a small portion of chocolate melts in, making sure it doesn’t touch water (or it will overheat).
Stir with a metal spoon until melted. Listen, you better avoid wooden or plastic spoons  because both  retain moisture that makes the melt hard. I made that mistake and paid the price, I ran out of coating and left with few balls over.

Take a stick, dip the end to the melt (now room temperature) then stick into a ball then place back on the tray. When you’re done dipping place the tray back  into the refrigerator to cool the balls again, making sure the stick is sticking well inside.

Using a fresh sauce pan, bain-marie the rest of the candy melt, leave to room temperature.Dip each ball into the melt, using the metal spoon to remove excess  coat. When fully coated, sprinkle them with your decoration. Place back into the  refrigerator again and take out when you need them.

My husband and friends  liked this batch better than the first :)