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Friday, July 8, 2016


Happy Friday! What a delightfully HOT day in the northeast. There's one great way to beat the heat and that's eating something cold and messy! Here are a few ideas to keep you and the kids happy and cool this weekend.

Childhood memories...
Strawberry Shortcake Ice Cream Bars
Erica Clark

  • 1 pint very soft (almost melted) strawberry ice cream
  • 4 (3-inch) sugar cookies
  • 1 tablespoon crushed freeze-dried strawberries
  • 1 tablespoon unsalted butter, melted
Special equipment:
  • 6 (3-ounce) ice-pop molds and sticks
  1. Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
  2. Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
  3. Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
Do Ahead: Ice pops can be made 7 days ahead; freeze in an airtight container.

Adults only...
Vanilla, Apricot, Bourbon Pops
Real Simple, Lindsay Hunt

  • 1 vanilla bean
  • 2 tablespoons sugar
  • 3 1/2 cups apricot nectar (100 percent apricot juice)
  • 1/2 cup bourbon
  • pinch fine salt
  1. Split the vanilla bean lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping up the seeds.
  2. Combine the seeds and sugar in a large bowl. Add the apricot nectar, bourbon, and salt and whisk until smooth.
  3. Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Minted Watermelon Popsicles
Joy Manning

  • 1 1/2 pounds seedless watermelon without the rind, cut into 1-inch dice (about 4 cups)
  • 2 tablespoons sugar
  • 1/4 cup mint leaves, minced
  • 2 teaspoons finely grated lemon zest
  • Pinch of salt
  1. In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt. Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks halfway through freezing) and freeze until hard, about 3 hours.
MAKE AHEAD: The watermelon popsicles can be frozen for up to 1 week.

Happy freezing!