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.

Ingredients 

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

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Directions

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…

xoxo

Tiffany & Lindsey

Melt in Your Mouth Funfetti Easter Cookies

With Easter just a couple of days away, we wanted to share a delicious Easter cookie recipe with you.  Like we said, Easter is in just two days so this recipe is incredibly easy and the cookies are equally delicious.  There are only 5 ingredients and 8 steps (including devouring the finished product)!

Alright, raise your hand if you still can’t resist the idea of Funfetti, even as an adult?  I don’t know what it is about the name but it brings back such nostalgia that we knew we absolutely had to give these cookies a try.  Funfetti cookies?  Sold!  Not to mention the fact that the recipe also calls for sprinkles and M&M’s…this was a total no-brainer.  Honestly, do yourself a favor and give these a try.  They really do melt in your mouth!

Recipe Source: My Organized Chaos

 

Ingredients

1 Box Funfetti Cake Mix

1/3 Cup of Oil

2 Eggs

3-4 Tbsp Easter Sprinkles

1-1/3 cups Easter M&M’s

Instructions

1.  Preheat oven to 350 degrees

2.  In large mixing bowl, combine dry cake mix, oil and eggs with large spoon.  Mix thoroughly by hand.

3.  Add sprinkles to the dough and mix them in gently.

4. Add M&M’s and mix them in gently.

5. Shape dough into 1″ balls and place 2″ apart on the baking tray lined with parchment paper

6. If you have leftover M&M’s, you can gently press a few into the top of each cookie to add more color.  (We opted to do this and it looked so cute!)

7. Bake cookies for 7 minutes and allow to cool

8.   Try not to eat them all before sharing with family and friends!

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Happy Easter weekend to all those who celebrate!!!

xoxo

Tiffany & Lindsey

Peanut, Pretzel and Chocolate Bars

Hi, lovelies!  We hope that you all had a wonderful week.  The two of us have been playing a bit of catch-up this week.  Tiffany went away for a few days to visit with her family and Ryan and I were a bit under the weather for a couple of days.  You know that feeling when you’ve been away, even for a short period of time, and it’s as if you haven’t been home in weeks?  That’s how we both feel right now.  Thankfully, we were able to whip up this treat and they somehow magically seemed to make everything better.

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This recipe is about as simple as it gets seeing as there are only six simple ingredients and the entire recipe only takes approximately ten minutes to prepare before it hits the oven.  It is the perfect combination of not only salty and sweet but chewy and crunchy.

First, we smushed the heck out the a ton of pretzels.  The original recipe called for using a food processor but we used a tenderizer and just ground them down.  It took a lot longer than the food processor but we figured the cleanup would be easier.  Totally up to you how you want to crush the pretzels!

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After the pretzels were smushed to bits, we added in melted butter and sugar and mixed it all up…

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Next, we spread the pretzel mixture out onto a baking tray that we had previously lined with parchment paper.  This mixture will become the crust for your treat bars.

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Now all we needed to do was pour the condensed milk over the pretzel base and toss the peanuts, chocolate chips and remaining pretzels on top!

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We then put the tray in the oven for approximately 20 minutes and viola!

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Ingredients

6 cups salted mini pretzels

1 1/4 sticks of unsalted butter (melted, plus some to spread on parchment paper)

1/4 cup granulated sugar

1 can sweetened condensed milk

6 oz. of chocolate

1 1/3 cups salted cocktail peanuts

Directions

  1. 1. Preheat over to 350 degrees.  Cover a 9×13 baking tray with parchment paper making sure to leave approximately a one inch overhang on the two ends.  Butter the parchment paper.

2. Place 5 cups of pretzels in food processor until it resembles cornmeal.  (We didn’t grind it down that far and it made no impact on the bars)

3. Place pretzels into a mixing bowl and stir in melted butter and sugar.

4. Transfer the mixture to the parchment paper and spread evenly, making a crust.  Gently press down.

5. Pour condensed milk over the pretzel crust.  Sprinkle the peanuts, chocolate chips and remaining pretzels on top, softly pressing them down into the milk.

6. Bake in the oven for approximately 20-22 minutes or until the milk turns golden brown.  Once they are out of the oven, wait 30 minutes before cutting.  Cut into bars and enjoy!

Our Take

So simple, so quick…SO delicious.  In fact, these sweet and salty little bars of goodness may have just taken over the number one spot for recipes that we have tried.  The only problem?  They are so addictive.  We found ourselves constantly walking over and grabbing more.  The edges where the pretzel crust was heavily saturated with milk turned really crispy.  It wasn’t intentional but, personally, we thought it was a yummy mistake.  It just added to the crunchy and chewy combination.  These are sure to be a crowd pleaser at any type of event.  Plus, we were able to cut two dozen moderately sized bars so it offered a ton of servings.  The bars could easily have been made smaller.  Big thumbs up for this recipe!

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Have a wonderful weekend, everyone!

xoxo

Tiffany & Lindsey