This week has flown by but I’m still so excited that it’s Friday! I’ve been really looking forward to the weekend. On Saturday, we’re making our first trip of the year to Governor’s Island. I’ve been dreaming of laying in one of those bright red hammocks, sipping on a glass of ice cold rosé and soaking up the sun for days now. Last year we had so much fun exploring the island, and this year they’ve fixed it up real nice so there’s even more to do. Tons of art, good food and more await, so Saturday can’t get here soon enough. Then, on Sunday, I’m doing a cooking demo at the Fancy Food Show in Manhattan! Dominque Ansel will be there, too, so I’m in good company. Do you think I can get him to make me one of those fancy frozen hot chocolates? I probably won’t even see him. But maybe! I’ll keep hope alive. I’m going to be making a really delicious Korean tofu salad, which I will be posting right here (shocking) in the next few days, so check back for that. I tested the recipe out last weekend and I thought it was perfect for summer, so I’m proud to be able to share it with a wider audience and practice the art of not accidentally slicing my finger off in front of a crowd of people. Wish me luck.
The amazing windows at Fishs Eddy and margaritas.
Now for the most important note of all: it’s Popsicle Week! I made Vietnamese Coffee Pops last year (and funny enough, I go to link to that post and where are we but Governor’s Island), which was my first foray into the world of popsicles. Of course, I lost my popsicle tray from last year, so after tearing apart my kitchen, I gave in and just bought a new mold. I like this mold better, anyway. I’m so over that last mold. I wanted to make a popsicle that I could enjoy without feeling too guilty for eating what is essentially ice cream on a school night, so I present these almond butter pops. The ingredients are simple: just almond butter, Greek yogurt, almond milk and honey. You don’t have to top them with dark chocolate and crushed pistachios, but I do highly recommend it. Not only does it give the popsicles some awesome texture, but don’t they look pretty? I couldn’t have been happier with these. Given how healthy they are, I wouldn’t blame you for having one for breakfast. It’s Friday – live a little!
I hope that you go out and get yourself a popsicle mold before the summer’s out. You’ll be hooked by popsicle-mania before you know it. If you need a little inspiration, visit Wit & Vinegar to see what all of the other bloggers came up with. Mariah commands it. I’m particularly drawn to these Chocolate Stouts Creamsicles (drool) and these Strawberry Bourbon Smash popsicles. What’s better than combining frozen treats with alcohol? I’ll tell you: nothing.
Just blend everything together.
Then let it freeze!
Drizzle some chocolate, sprinkle some pistachios, and boom! Popsicles.
- 1 cup crunchy almond butter
- 1 cup Greek yogurt
- 1 cup almond milk
- ¼ cup honey or agave
- 8 ounces dark chocolate, melted
- ¼ cup pistachios, crushed
- In a blender, combine the almond butter, yogurt, almond milk and honey or agave. Blend until smooth. Pour the mixture into your popsicle molds, then freeze for at least 6 hours or overnight.
- The easiest way I've found to loosen the popsicles from the molds is to quickly run the molds under warm water without allowing the water to touch the actual popsicles. Have your chocolate ready and melted and your pistachios crushed, then release the popsicles and place them on a pan lined with waxed paper or parchment paper.
- Use a spoon to drizzle the dark chocolate over the popsicles, one at a time, and quickly sprinkle the crushed pistachios over each popsicle before the chocolate freezes and hardens again. You can place the popsicles back in the freezer, covered with plastic wrap, to serve at a later date, or enjoy immediately