Watermelon Mint Popsicles

Watermelon Mint Popsicles

Who doesn’t love an inexpensive dessert? Beyond the fact that homemade popsicles can be affordable and easy to make, they are also delicious and many can require just a few ingredients to make a tasty treat.

These specific popsicles, Watermelon Mint Popsicles, only call for four ingredients: watermelon, mint, lemon zest and sugar (*five ingredients if you count the ‘pinch of salt’!). This recipe reminds me of a classic watermelon mint salad, except it just takes the the best flavors from that salad and puts it into dessert form through a popsicle.

What’s your favorite fruit popsicle?

Watermelon Mint Popsicles


Strawberry Pie

Strawberry Pie


There is a fresh fruit stand near us and I absolutely enjoy visiting it and supporting local farmers. This past week my boyfriend’s mom was nice enough to bring over a huge tray of several cartons of strawberries. These were definitely delicious strawberries; however, throughout the busy week, they weren’t eaten fast enough. So, towards the end, I had to think quickly and decided to make a Strawberry Pie dessert with them in order to salvage the strawberries and put them towards good use!

I’ve baked many simple and complex pies in the last few years, but I feel like no matter the filling, the crust is actually more of the crucial part. I found this pie dough recipe from an earlier post, Classic Sour Cherry Pie With Lattice Crust. I basically made the same pie, but just substituted my own recipe for the strawberry fruit filling. This crust is a perfect blend of flakey-goodness and always hold together well.

Anyway, whether you like strawberries or not, use whatever pie filling you’d like and the pie dough recipe from the Sour Cherry Pie recipe and you won’t be disappointed!

Happy Sunday and hope you had a great weekend!


Strawberry Pie

Raspberry Grapefruit Popsicles

Raspberry Grapefruit Popsicles

Some of the most common and complex inventions as well as food concoctions have been created “by accident”. One of these accidental concoctions includes the popsicle. Basically, a man named Frank Epperson left a drink with a string in it outside of his house overnight. The next morning he returned to outside to find that his drink was actually frozen. He then pried the remnants out by using the straw as a handle. In turn, this prompted the idea for the modern-day popsicle.

Fun facts aside, I had been craving a fruit-flavored popsicle for quite some time, especially since the Summer and warmer temperatures have arrived. For my first homemade popsicle I wanted to use a few different flavor combinations. This resulted in grapefruits for a tangy flavor and raspberries for a sweet taste. I literally only used three ingredients – fresh squeezed grapefruit juice, raspberries and just a touch of sugar – for these Raspberry Grapefruit Popsicles. 

Step 1: Cut and Juice Grapefruit

Cutting and juicing grapefruit for popsicles

Step 2: Blend Raspberries and
Juice Together

Blend raspberries and grapefruit juice together for popsicles

Step 3: Taste and Add Sugar (if needed)
or Adjust by Adding More Grapefruit
Juice to Make it Tangier 

Blended raspberries and grapefruit juice for popsicles

Step 4: Pour Juice into Molds and Freeze

Popsicle molds for grapefruit and raspberry popsicles

Step 5: Pop the Popsicles Out of
the Molds and Enjoy!

Raspberry Grapefruit Popsicles

The fun part about making these popsicles is that I had to wing most of the process so I found myself tasting the blended juice a few times and changing my ratio of grapefruit juice to raspberries quite a bit until I was settled with an optimal taste. All in all, I was definitely a fan of this flavor combination and the fact that I primarily only used fresh fruit (instead of most store-bought popsicles with larger amounts of added sugar). However, next time I will definitely enjoy experimenting with being more creative and perhaps trying a layering effect with whole fruit within the popsicles.

Popsicles are a fun dessert to have at home, they taste delicious and they don’t require many ingredients to make a great outcome! What type of popsicle combinations have you tried making?


Raspberry Grapefruit Popsicles

Rhubarb Sorbet with Pistachios and Dark Chocolate

Rhubarb Sorbet with Dark Chocolate and Pistachios

This past Sunday I was determined… incredibly determined to make some concoction with rhubarb. I’m always usually pretty persistent with my recipes, but this Sunday was just a little different. Basically, this urge to bake with rhubarb resulted from a visit I had a few weeks ago to Ox in Portland where I had one of the most tasty sweet concoctions of my life: Rhubarb Vanilla Sorbet, Bittersweet Chocolate Magic Shell, Crushed Pistachio.

As a result, I’ve been thinking about rhubarb ever since that visit so I knew I had to fulfill my craving for it.

But, among all of the various options to bake with rhubarb, I decided that instead of a rhubarb crisp or rhubarb pie, I wanted to make something “cooler” (temperature-wise), so I choose to attempt to replicate the Rhubarb Sorbet I had at Ox. However, after two botched tries of locating rhubarb (the first store did not have rhubarb and the second store had unripe rhubarb), my final attempt resulted in just enough (I almost took all of the slim supply at the store) to make this dessert!

Despite the madness of visiting three stores, this recipe was definitely worth the trouble and the wait. Just look at the pictures above and below and you’ll understand!

Step 1: Chop Rhubarb

Rhubarb for Rhubarb Sorbet

Step 2: Dissolve Sugar in Water Over Low Heat

Dissolving Sugar for Rhubarb Sorbet

Step 3: Add Lemon Juice and Rhubarb Pieces

Rhubarb Mixture for Rhubarb Sorbet

Step 4: Put Rhubarb Mixture into a Food Processor

Puree-ing Rhubarb for Rhubarb Sorbet

Step 5: Place Rhubarb Mixture into Ice Cream Machine

Rhubarb Sorbet in the Ice Cream Machine

Step 6: Scoop, Drizzle Chocolate and
Pistachios; Eat!

Rhubarb Sorbet with Dark Chocolate and Pistachios

Even though I didn’t make the “magic shell” like Ox did, I still thoroughly enjoyed this recipe. Basically, this recipe encompasses three distinct flavors: tart, sweet and salty. Usually I only like two of those distinct flavor types, but this time all three converged together quite nicely without overwhelming each other in the process!

Thank you to Ox for offering such a delicious recipe!


Rhubarb Sorbet with Dark  Chocolate and Pistachios

Mini Salted Caramel Cheesecakes

When I was younger, I was also incredibly busy and felt like I was never at home. Now that I’m older, I really enjoy the times that I am able to come home and see my family. This past Thanksgiving was no different. I usually participate in baking or cooking festivities for Thanksgiving; however, this Thanksgiving I completely ran out of time and my family and friends handled everything. It was actually quite relaxing and I’m quite thankful for for that!

Like many other Americans, one of our traditions during the Thanksgiving holiday is to watch all of the intense rivalry football games.  I decided to make Mini Salted Caramel Cheesecakes from Cooking Light for a nice treat during the games. The actual recipe is not difficult, but the time needed between steps was a bit lengthy. Therefore, it was a perfect baking adventure to do between quarters of football this past Saturday!

Step 1: Crush Vanilla Wafers for Crust

Step 2: Place Crust in Cupcake Tin; Bake

Step 3: Mix Filling Ingredients Together;
Place in Cooled Cupcake Tin

Step 4: Bake and Let Cool

Step 5: Create Caramel and
Place on Top; Sprinkle Salt Flakes; Eat

Again, I’ve totally been overdoing it on the “mini” trend lately. But, when I saw this recipe, I just couldn’t resist! The crust uses vanilla wafers which provides a different burst of crumbly texture and sweet flavors, especially when combined with the salted caramel. I’m a total fan of using salted caramel because it helps dilute some of the overly sweet flavors of desserts and makes it a bit more enjoyable.

I hope you had a wonderful Thanksgiving or if you don’t celebrate Thanksgiving, I hope you had a wonderful weekend!


Mini Pumpkin Pies

Sundays are a perfect day for a long prepared dinner and dessert, and especially pie. I have been wanting to make a traditional pumpkin pie for a few weeks now and have been attempting to resist the urge to do so until Thanksgiving. However, this past weekend, I completely caved at the thought of making mini pumpkin pies. In my opinion, mini desserts are just more fun and they save those in consumption a few calories (as long as only one mini pie is eaten and not three!). This recipe for Pumpkin Pie is very flavorful with its touch of many spices and basks perfectly in a super-flaky crust that is to die for. Watch out, it is hard to just stop at one mini pie!

Step 1: Make Dough and Roll Out With
Pin; Shape for Mini Pie Tins

Step 2: Mix Ingredients for Filling Together

Step 3: Bake Individual Pie Crusts
(I used muffin tins) and
Let Cool; Pour in Filling and Bake; Eat!

These are a perfect treat to take to a family or friend’s house for Thanksgiving. Plus, the other perk of these is that no extra silverware is required. No forks or plates required, just a strong appetite and sweet tooth!


Seriously Lemon Tart

No, but really – the title of this pie definitely does not lie. I might even rename it to be “Seriously, Seriously, Seriously Lemon Tart”.

Nonetheless, even though it does provide quite the pucker, this Seriously Lemon Tart from Cooking Light is definitely a keeper. This is a great alternative to the traditional lemon dessert basically due to the sheer amount of lemon juice and lemon bits required. Plus, the layering effect of the lemon slices on top makes it to be a “pretty” dessert too (now I totally realize that “prettiness” is a dessert isn’t everything, but it can definitely add a nice extra touch!).

If you have the time, make sure to check out this recipe from the latest edition of Cooking Light as well as a few others including the Gumbo!