hot weather = cool treats

I decided since it's hot, we need cool things to eat.

I made some pineapple coconut popsicles (blended pineapple juice, a couple bananas and coconut milk). We found small size popsicle things at the dollar store. Only there's a slight problem to solve before we get to eat one - the sticks come out, but not the popsicle itself...



These yummy sandwiches are from Real Simple


Frozen Chocolate Sandwiches
Real Simple Magazine

3/4 cup whole milk
24 marshmallows
12 ounces semisweet chocolate, grated or chopped
1 1/2 cups heavy cream
18 graham crackers

Line a 9-by-13-inch baking dish with foil, allowing the foil to hang
over the sides.

Heat the milk and marshmallows in a large saucepan over low heat,
stirring often, until smooth. Remove from heat. Add the chocolate and
stir until melted and smooth. Refrigerate for 20 minutes.

In a large bowl, with an electric mixer on medium-high, beat the cream
until stiff peaks form. Working quickly, fold the whipped cream into
the chilled chocolate mixture, mixing until no traces of white remain.
Spoon into the prepared dish. Tap the dish on the counter to remove
air bubbles. Freeze, covered, until set, at least 3 hours.

Holding both sides of the foil, transfer the frozen block to a cutting
board. Cut into 24 squares.

Break the graham crackers in half. Layer the chocolate squares between
the crackers to make 12 double-decker sandwiches. Place the sandwiches
on a plate, cover, and return to freezer until ready to serve.

Yield: Makes 12 sandwiches

I spread peanut butter on a few of the graham crackers. I may just add it to the marshmallow/chocolate mix next time. Or experiment adding peppermint or other flavorings, or using white chocolate instead.

I think this easily could turn into a frozen pie also...

How are you staying cool?

Rhubarb Whip

A new, yummy recipe I came up with. I’m going to try to figure out how to thicken it enough to put it into a graham cracker pie crust. Mmmm, yum.

Take some fresh rhubarb,

slice it into bite-size pieces, throw into a pot. Add a little water. You don’t want too much water, as rhubarb tends to create its own juice as it cooks and you can end up with super runny rhubarb sauce, which is not what you want. (Usually it’s just enough water to cover the bottom of the pot)

Cook on medium-high heat until soft.

Just as the rhubarb is getting soft, add some fresh or frozen (but partially thawed) strawberries.

If the rhubarb strawberry sauce is soupy, you’ll want to thicken it. Add cornstarch (or equivalent) to thicken it. You also could add a strawberry Jello packet, which will thicken it some and add sweetness and more flavor. Also add enough sugar to suit your taste. Let cool, then place in fridge for a few hours until chilled through.

Once the rhubarb strawberry sauce has cooled, pull out your whipping cream.

Add 1 TBSP sugar and 1 tsp vanilla and whip to soft peaks.

Gently fold the whipped cream into the rhubarb strawberry sauce. You decide the ratio of sauce to whipped cream.

Enjoy plain, with baby pecan pie muffins, with pancakes, French toast or waffles, or with graham crackers crushed and sprinkled on top. You will want to eat it within a day, because the whipped cream loses it's whip.

pop it

For the times when you really just wish you had some bubble wrap to pop!