Category: Recipes

don’t melt! popsicles to the rescue.

Recipes, Fresh Scratch

**still not in tip-top shape here on le blog, but limping along! Thanks for your patience!**

We’ve had some dang hot days here lately, which always feels like an out of place thing to say here in the great PNW. I thought it was a good time to remind you of a post I wrote way back threeeee summers ago:

Do you make your own popsicles? You don’t need anything fancy. Heck, Dixie cups, foil, and some chopsticks or toothpicks would do in a pinch!

We use Tovolo Popsicle Molds. I bought the star-shaped ones years ago, and Clementine was given the rocket-shaped ones for Christmas last year. I’m pretty happy with them, for the most part….

Blueberry-Lemon Popsicle…but this one? It makes my girlfriends giggle when they are flipping through my iPhone photos.

{Pause. Laugh.} Let’s move on, shall we?

As a side note, remember to leave a smidge of room in each filled popsicle mold, as liquids do tend to expand when frozen.

Blueberry-Lemon Popsicles

Ingredients:

12 oz. fresh or frozen blueberries, thawed

12 oz. lemon yogurt (try to look for a kind that doesn’t have some type of sugar in the first 3 ingredients. Otherwise, what are you making your own popsicles for?!)

1/2 c. milk

1. Puree 2/3 of the blueberries in a blender.

2. Fold in the other berries.

3. Whisk yogurt with milk in a bowl.

4. Fill molds in this pattern: 1/2 yogurt mixture, 1/2 blueberry mixture. Stick a chopstick or something into each mold after filling and give it a little swirl.

5. Freeze for at least four hours.

Hibiscus Lemonade PopsicleHibiscus Lemonade Popsicles

Ingredients:

Hibiscus tea (Passion Iced Tea from Starbucks works great!)

4 fresh lemons

1 c. water

1 c. sugar

1. Make a quart of hibiscus iced tea.

2. Add the juice of the lemons (not tiny ones!).

3. On the stove, dissolve the sugar into the water, making a simple syrup.

4. Add simple syrup to tea.

5. Stir. Taste. Do you like it? Then you’ll like the popsicles. Too lemon-y? Add more water. Not lemon-y enough? Add more lemons! Not sweet enough? Add more simple syrup. You get the gist.

6. Pour into popsicle molds.

7. Freeze for at least four hours.

FudgesicleFudgesicles*

Can you believe it?! You can make your own. I swear on my first born’s head that these taste as good – no! better! – as the ones at the store. I totally freaked out at how good these are!

Ingredients:

2 c. milk

3/4 c. cocoa mix (use what you make a cup of cocoa from at home; it should be sweetened. I used the Starbucks cocoa mix since I had exactly enough left from last winter)

1/4 c. superfine sugar

1 1/2 tsp. vanilla

pinch of salt

1. Heat the milk in a small pan on the stove, but don’t boil it. Pull it off the heat once tiny bubbles start to form at the surface.

2. Put cocoa mix in a heat safe bowl.

3. Slowly pour in hot milk and stir – don’t mix; you don’t want a bunch of air bubbles in your popsicles, do you?

4. Add sugar, vanilla, and salt to the mixture and stir until it’s all dissolved.

5. Pour into molds and freeze for at least four hours.

*barely adapted from an old issue of “Real Simple.”

Get your stain remover out, because these popsicles love to leave their marks on everyone’s clothing, especially wee lads and lassies!

mother’s day brunch: chili cheese puff & asparagus tart.

Recipes, Fresh Scratch

One of my favorite days of the year is right around the corner.

Mother’s Day and my birthday are the only two days a year that I completely take off from everything. I sleep in, I don’t cook, I don’t do laundry, I read “Sunset” magazine on the couch in the sunshine {my kids ask me what I’m doing and if I’m okay, but still.}. This year, it actually falls on my daughter Annabelle’s birthday. Since that apple didn’t fall too far from this tree, she suggested we spend the day together reading at one of our favorite spots. It’s a date!

You? Maybe you’re hosting. Maybe you’re going to someone’s house for brunch. Maybe you need to bring a dish.

May I help you?

Because half of this idea I have can be assembled the night before. The other part is super-simple. Sound promising? Hope so.

And a Happy Birthday this weekend to my friend Chris, who shared this casserole recipe with our entire book club years ago. It was her grandma’s, and this girl comes from a line of people who make good stuff that gets passed down. Love that!

Before we get started, a tip: don’t try to make this low-fat, okay? Just enjoy the dang thing. It is, after all, Mother’s Day. And whether you have children or not, you deserve to enjoy this dish in its full glory. I’m sure of it.

chili cheese puff ingredients

Chili Cheese Puff
Serves 12
Eggs. Cheese. Green Chilis. Oh, my.
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Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 10 eggs
  2. 9x13 casserole pan (don't use stoneware, or it'll take forever and a day to bake)
  3. half cup of flour
  4. half tsp. salt
  5. 1 tsp. baking powder
  6. half cup of melted butter (one stick)
  7. 1 pint cottage cheese
  8. 8 oz. diced green chilis
  9. 1 lb. shredded Monterey Jack cheese
Instructions
  1. 1. In a large bowl, whisk the eggs. Preheat the oven to 350 degrees.
  2. 2. In a smaller bowl, whisk together the flour, salt, and baking powder.
  3. 3. Add the flour mixture to the egg mixture and mix. It will be lumpy. Chill out.
  4. 4. Pour in the melted butter and mix.
  5. 5. Using a rubber spatula, fold in the cottage cheese, the chilis, and the cheese.
  6. 6. Butter your pan.
  7. 7. Pour mixture into greased pan. At this point, you can refrigerate it and bake it the next morning, if you want - one of many things to love about this little number!
  8. 8. Bake for 35-45 minutes, or until a knife inserted into the center comes out clean and the dish is firmed-up.
Notes
  1. Cut into squares and enjoy with salsa on top...or not. This dish is one egg dish that is awesome reheated as leftovers, just to keep the happy, butter-laden times going.
Fresh Scratch http://freshscratch.net/
And for a little bit of vegetable to go with all that egg and cheese, how about an asparagus tart? Asparagus is at its peek right now, so enjoy it while you can! Just remember to trim the ends a centimeter or so once you’ve gotten a bunch of it home, then plunge it into a cup of water. It’ll keep like that in your fridge for a few days, staying nice and crisp.

When it’s time to use it, simply bend each stalk and let them snap at a natural breaking point. Keep the top end and compost the bottom.

Fresh Scratch, Asparagus Tart, Mother's DayThis tart can be made free-form on a pizza pan or cookie sheet {just be sure to put down some parchment first}, in a long, rectangular tart pan, or in a circular tart pan.

I’ve made this a bunch of times this spring, including last month when I hosted our book club.

Book Club, Fresh ScratchThese are some of my favorite mamas! I was the last one to have kids in this particular group, so they paved the way for me, in many respects. They gobbled up that asparagus tart, just so you know.

And if you’re curious about what we read…well, I gave no homework. We just came ready to talk about whatever book we’d recently had our nose in. I loved it!

Asparagus Tart
An easy, delicious addition to any springtime meal.
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Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 pre-made, flat pie crust {the one in Trader Joe's freezer section is my fave. It has big chunks of butter in it and everyone thinks I made it myself! Don't tell my secret.}
  2. 8 oz. whole-milk mozzarella {the really dry kind, not the fresh, wet kind}
  3. 1 lb. of asparagus, ends snapped off
  4. Olive oil
  5. Pepper
Instructions
  1. 1. Preheat the oven to 425 degrees.
  2. 2. Roll out dough to fit your pan - a tart pan may need the dough folded over onto itself before rolling. Fit it into the pan or onto the parchment if using a cookie sheet or pizza pan. Make a raised border, prick the bottom of the crust with a fork, and bake until nice and golden, about 12 minutes.
  3. 3. Line the tart with thinly sliced mozzarella {or experiment with other cheeses}.
  4. 4. Toss the asparagus pieces with a drizzle of olive oil. Arrange them on top of the cheese.
  5. 5. Bake tart for 15 minutes, until cheese is definitely melted and the crust has browned at the edges.
  6. 6. Sprinkle with freshly ground pepper.
Notes
  1. The great thing about a tart like this is that it will feed as many people as you'd like it to, depending on how big you cut it.
Adapted from "Sunset" Magazine
Adapted from "Sunset" Magazine
Fresh Scratch http://freshscratch.net/

Happy Mother’s Day Weekend!

Happy Birthday, Chris {she’s a mom of three girls!}!