Blueberry & Lemon Froyo Popsicles

Fourth of July is just around the corner and we are getting excited to celebrate with friends and family!  We would love to hear your plans for the holiday.  This time of year is always so exciting.  It truly feels like the official summer kickoff.

We thought it was the perfect time to share a delicious (and simple) summer treat with you all!  We jumped on the frozen yogurt popsicle train and are so happy that we decided to do so.  These blueberry and lemon pops are so refreshing and were a breeze to make…our favorite kind of recipe.  We tried a couple of different popular recipes that we found but, ultimately, made the recipe our own after some experimenting.


2 cups fresh blueberries

1 tablespoon grated lemon zest (you can cut this in half if you don’t love lemon)

1 cup agave syrup

2 cups vanilla yogurt



1. Add 1 cup of blueberries, lemon zest and 1/2 cup agave syrup to a saucepan.  Simmer for just a few minutes until blueberries are coated with syrup and a little softened.  (It is important to keep heat as low as possible so blueberries do not start to peel.)

2. Set aside until cool.

3. Once cooled, in a mixing bowl, combine the blueberry and lemon mixture to yogurt and gently mix.

4. In a separate bowl, crush remaining blueberries.  In a small saucepan, simmer remaining blueberries and remaining agave syrup for approximately five minutes or until the blueberries turn into a syrup.  Strain the mixture so that you have the syrup in a separate bowl and discard the solids.

5. Add syrup to yogurt mixture and lightly swirl to give mixture a marble look.

6. Pour mixture into popsicle molds.

7. Freeze for 4-6 hours.

8. Eat up and enjoy!

Our Take

These popsicles made us want to try experiencing with all types of fruits.  Hopefully, we will find a coupe more great popsicle recipes and share them throughout them summer!

As I mentioned perviously, you can tweak the amount of lemon depending on how much you want to taste the citrus flavor.  You can easily do the same with the agave sugar if you want a more tart taste instead of a sweet one.  Also, when initially heating the first batch of blueberries, if you heat too long and they start to peel, you can use that batch for your syrup and start over with the rest of the berries for your whole ones.

This treat is such a hit with kids and a great healthy dessert option!

As always, we would love to hear your feedback once you try this recipe!

Ive linked the popsicle molds that I use as well as a coupe of other fun options…


Tiffany & Lindsey

Make Your Own Ice Cream Sandwiches


We have both always loved the way a made-at-home ice cream sandwich looks but were skeptical.  Could you REALLY make a cute ice cream sandwich in your very own kitchen?  We pictured ourselves wrangling uncooperative ice cream onto the top of a cookie while half of it was rapidly melting down our arms.  Then, courtesy of, The Pinning Mama, we learned a trick to help with the process so we decided to give it a whirl…and are so thrilled that we did!  The sandwiches were far easier to put together than we anticipated and the results speaks for themselves.  Let us share the simple steps!

What You Need

-recipe to yield approximately a dozen sandwiches

4 Solo cups

1 package of chocolate chip cookies (We used Keebler’s Chips Deluxe Soft n’Chewy and they were perfect)

3 packages of Reese’s 2-pack peanut butter cups

1 cup of chocolate chips

1 cup peanut butter chips

1 cup of Heath bar (you can likely find a package of Heath pieces in the baking aisle)

I.5 quarts vanilla ice cream (average tub)


1. First things first, let’s start with the trick!  Take your ice cream and spoon it into a plastic solo cup.  Pack the ice cream down as tightly as possible.  Fill four cups 3/4 of the way with ice cream and then place cups back in freezer for an hour or two,  Trust us, this trick is genius and will result in far better looking sandwiches and less frustration!

2. Wait for an hour or so and begin prep work while ice cream completely freezes again.  Chop up all candy into small pieces and place each type in a separate bowl.  We opted to mix the chocolate and peanut butter chips together.

3. Make enough room in your freezer to fit a dinner plate and place the plate inside freezer.  (This will come into play once you start making sandwiches.)

4. Take cookies out of package and have them accessible.  This will help you move quickly and efficiently.

5. Remove one cup of ice cream from freezer.  Using a sharp knife, cut off the very bottom of the cup approximately 3/4” thick.  Gently press the ice cream out of the plastic.  Viola!  You have a (nearly) perfect circle of ice cream.

6. Place one ice cream round in between two cookies.

7. Roll the edges of the sandwich in the desired candy.

8. After making each sandwich, place it on the plate in freezer.

9. When ready to enjoy the sandwiches, simply pull the plate out of the freezer and serve!


Setting up all of the candies beforehand really helps with efficiency while making the sandwiches!


This Solo cup idea is BRILLIANT.


We were so pleased with how well these turned out and how long they actually took to begin melting!





Hope you all have a wonderful 4th of July weekend!!!


Tiffany & Lindsey

St. Patty’s Day Treat

Hi, all!  It is nearly impossible to believe that we are already halfway through March.  This means that St. Patrick’s Day is right around the corner…tomorrow, in fact!  Do any of you have fun plans?  Tiffany is up in Canada celebrating her third anniversary with Rudy so hopefully she is going to do something exciting for the both of us.  I am most likely hanging at home anxiously awaiting the return of my brother and his family.  He, my sister-in-law and my two nieces planned a trip to The Atlantis for the girls’ Spring Break and I have missed them the entire time that they have been gone.  Because they live just a few streets away, we are lucky enough to see them often.  They get back tomorrow night but I am hoping to show the girls this cute St. Patrick’s Day recipe on Friday.  These bars turned out to be so cute and I think that they’ll love to help make another batch.



6 cups of Lucky Charms (we were generous with our “cups”)

5 cups marshmallows

1/4 cup butter, salted


1. Melt butter in large pot over low heat.

2. Add in marshamallows and stir until completely melted.  Once melted, remove from heat.

3. Using a buttered spatula, stir in Lucky Charms.

4. Once coated, transfer mixture into a greased 9×13 casserole dish.  Smooth out using the spatula.

5.  Allow to cool and then cut into squares to enjoy!



This was such an easy-peasy treat to make and I think kids would absolutely love to nibble on these.  We paired them with a small glass of green “Leprechaun milk” and it looked adorable.  (Just be mindful if you involve kids in the baking process as the ingredients on the stove become very hot!)  This entire process only took approximately ten minutes!


Have great day, everyone!


Tiffany & Lindsey