Posts Tagged ‘pink’
I made some popsicles, over the three day weekend, with the leftover blood oranges I had from last week’s candied oranges recipe. So, I thought I’d kick off the week with quick tutorial for making these pops.
This particular recipe is one of my favorites as of late. The combination of sweet and tart is A+ in my book. Plus, it only has two ingredients, which means it pretty much doesn’t get any easier.
- Blood Orange Italian Soda (available at Whole Foods and Trader Joe’s)
- One Blood Orange
1. Start by slicing a blood orange into 1/4 inch thick pieces (or even thinner if you prefer) and then cutting those slices in half, so they’ll fit in the popsicle trays.
2. Next, lightly squeeze the juice from the orange slices into the popsicle tray. Then add the orange slices into each individual popsicle mold.
3. Pour the soda into each popsicle mold. Then, pop the whole tray in the freezer for about 45 minutes.
4. Pull the popsicle tray out and add popsicle sticks. Then put them back in the freezer to fully harden (about 4 hours). Once frozen, remove the tray from the freezer and run warm water over the underside of the tray for 20-30 seconds to remove.
*Because of the fizziness / bubbles in the italian soda, these tend to pop out or overflow from the mold a bit when they freeze. It doesn’t make them taste any better or worse. Just an interesting thing that happens.
Recipe, photography, and styling by Brittni Mehlhoff
And if you have any leftover italian soda, you might as well make a cocktail or two. Add vodka or sparking wine and an orange slice and you’re good to go.
For more popsicle recipes like this one, visit the popsicle page.
Well, I thought I was done with popsicle recipes, but apparently, I just can’t let it go.
It’s still really hot here, so I actually still have a need for icy pops at the moment. Which is how I’m justifying it.
But anyway, I happen to make these super easy grapefruit popsicles over the weekend. So, I thought I’d share the recipe.
There are only three ingredients and the pretty pink and orangey color scheme is reason enough to give these a try. Even if you don’t like grapefruit.
But they’re not just for looks. They taste great too. They’re a little bit tart and a little bit sweet at the same time. Perfect for an end of summer treat.
Here’s how to make your own grapefruit popsicles…
Ingredients: Grapefruit Juice // Pink Lemonade (or Fruit Punch) // Fresh Grapefruit
Supplies: Knife and Popsicle Mold (mine is from Amazon)
1. Slice fresh grapefruit into thin slices and place a slice or two into each popsicle mold.
2. Mix together equal parts of pink lemonade (or fruit punch) with grapefruit juice. *You can adjust the ratio to your liking. I liked the half and half ratio best though. Plus it gives the popsicles a really pretty pink coloring.
3. Then pour the juice mixture into the popsicle molds, over the grapefruit slices.
4. Add popsicle sticks (if you’re not using a popsicle mold like mine, you’ll want to place the molds in the freezer for about 45 minutes before adding the popsicle sticks). Freeze until hardened -typically takes 3-4 hours. Run under warm water for 15-20 second to easily pop the popsicles out of the mold.
In addition to the grapefruit slices, you could add other citrus or other fruits as well. Limes, raspberries, pineapple, or mango would all be a good addition.
You could also skip the lemonade and/or punch and just go with a straight grapefruit juice option. Add a little bit of simple syrup or agave to sweeten them up and you’re good to go.
Concept, photography, and styling by Brittni Mehlhoff
Think you’ll give this popsicle recipe a try?
Over the weekend, I played around with some edible gold leaf, and embellished cookies in different designs. Let me tell you…instantly hooked. I can’t get enough.
There definitely was a little bit of a learning curve to the process, similar to when you first experiment with regular gold leaf. The technique is basically the same, though, minus the glue of course. So, if you can work with regular gold leaf, you can totally work with edible gold leaf just as easily.
Plus, you can buy the gold leaf on Amazon, so it’s easy to find. They come in teeny tiny sheets, which are kind of pricey considering how small each piece is. BUT I think it’s worth it, for entertaining, and little projects like this one.
Materials + Ingredients:
Edible Gold Leaf (about $16 on Amazon) // Decorating Brush (used mainly for cake decorating) // Iced Cookies or Royal Icing Cookies *Make your own royal icing cookies with this recipe, that I love, from ABM. Or head to your local bakery and pick up some fresh made cookies, like I did.
Note: I would recommend that you do a test run first, just to get a feel for it, unless you are already a pro with gold leaf. So, start with a cookie that maybe has a couple of imperfections. That way, if you mess up, it won’t matter. And you’ll feel more free to experiment.
1. Using a brush or your fingertip (which is what I did), brush a tiny bit of water onto the iced cookie in the design or pattern you want to create. You can also probably use something aside from water, like corn starch, etc if you prefer.
2. Then, apply gold leaf gently, over the design. *If you use the edible gold leaf that I shared a link for in the materials section above (which is exactly what I used for these cookies), you can do this by opening up one of the paper pockets and carefully turning it upside down (over the cookie) before tapping down on the paper. That will release the gold leaf. It doesn’t work every time (I had a couple of rogue pieces of leaf), but for the most part, it works great.
3. Next gently pat down the gold leaf with a completely dry brush to help it stick to the surface, in the areas you intended. This will also be the method you use to remove the gold leaf from areas it shouldn’t be. You can use a soft sweeping motion for gold leaf removal as well.
4. Wait for the gold leaf to bond to the cookie, which is generally just however long it takes for the water to dry / evaporate, then brush off any excess that didn’t stick with a dry brush or your fingertip.
Once you get the hang of it, it’s pretty simple. You just have to be okay with things not being perfect, as far as the designs go and/or the crispness of the lines. That’s just how gold leaf is – imperfectly pretty.
Serve these on a platter, drop them into clear cellophane bags as party favors, or (my favorite) turn them into gilded ice cream sandwiches. It is still national ice cream month, after all. Right?
Concept, photography, and styling by Brittni Mehlhoff
These gilded cookies would be perfect for weddings and other events…or when you just want to make something a little bit fancy.
Think you might give these gilded cookies a try?