Raspberry and Cream Popsicles by Chelsea Zwieg

So, true confession time: I've never been a big popsicle person. The majority of my life is spent thinking up ways that I can get my hands on more ice cream, so popsicles have always kind of slipped past my radar. That and I am a super wimp when it comes to cold things on my teeth so eating a popsicle is always a stressful experience. BUT. This will come as no shock: I am a big kitchen gadget person. So when the opportunity arose to buy a fun new toy off of Amazon and cook with it, all previous anti-popsicle notions left the building. 

I just love that there are so many things you can do with popsicles. Fruity, chocolatey, iced coffee, healthy, not healthy. It never ends. Which a good thing, because it is definitely 110 degrees everywhere in America right now and popsicles have never looked so good. 

These pops are super easy to make. The raspberry swirl is raspberries and honey blended together. Boom, swirl. The cream portion is yogurt and milk whisked together. And that's it. I used vanilla yogurt in mine because I like the flavor. If you want just straight creamy, you can use plain. Or you can play around with any flavors you want. I saw a coconut Chobani while I was buying my vanilla yogurt and have spent all days since then wishing I had bought it for these. Banana yogurt would be great, or Honey flavored, or key lime. Like I said, pretty much infinite things you can do here. Just don't forget the chocolate drizzz. 

Raspberry and Cream Popsicles

Makes 6 3-ounce popsicles

| Ingredients

  • 1 cup raspberries
  • 1 tsp. honey
  • 1 cup plain or vanilla greek yogurt
  • 1/2 cup milk

| Instructions

Place raspberries and honey in a blender. Blend until smooth. If you want to strain the seeds out, you can. I like to keep them in there. 

In a small bowl, whisk together the yogurt and milk until smooth. It should be just thin enough to pour. If you are using full fat yogurt you might need a splash or two more milk. 

Fill the popsicle molds, alternating layers of yogurt and raspberry puree. Use a knife or skewer (I used a grill kebab) to swirl the two together. Be careful not to over-swirl or they will just be pink all the way through. Insert sticks and freeze until firm, at least 4 hours. 

If you want to drizzle them with chocolate (and why would't you?), my favorite method is to melt any chocolate I have on hand with a little spoonful of coconut oil. This makes it thin enough to dip but it still firms up in a magic-shell type of way. 

Toasted Coconut and Chocolate Chunk Oatmeal Cookies by Chelsea Zwieg

Let me just start this out by saying that there is nothing that makes a kitchen smell better than toasted coconut. No small talk to start this one out, just the straight facts. If I could keep a pan of coconut constantly toasting in my oven, I would. However, I have definitely left a pan of coconut in my oven thinking "I'll remember to take that out in 5 minutes" and pulled out a pile of ash 30 minutes later. So I'll just stick to making these cookies. 

I've gone on and on about how much I love oatmeal cookies before, and nothing has changed there. In fact, I think I've started to love them even more. The chewy oat, buttery brown sugar thing is just everything a cookie should be. And, because they are so sturdy, they take well to pretty much anything you want to mix in. 

For these cookies I used an equal amount of oats and coconut, just to be sure the coconut flavor was lost on no one. If you like a little bit more subtle coconut, you can use 1 1/2 cups oats and 1/2 cup coconut and they will be just as lovely. Just remember to use unsweetened coconut flakes. I like Bob's Red Mill brand, like these. Sweetened coconut comes in much smaller flakes which will not give the great texture that these have. It's also sweetened (obviously. good thing you have me to hit you with such rich knowledge, right?) which would mess with the overall sugar content and make these way too sweet. Just don't skimp on the chocolate chunks. Not in these cookies and not in life.

Toasted Coconut and Chocolate Chunk Oatmeal Cookies

Makes 10-12 large cookies

| Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 3/4 cup flour
  • 1/2 tsp. baking powder 
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup oats
  • 1 cup unsweetened flaked coconut
  • 3/4 cup dark chocolate chunks 

| Instructions

In a small saucepan over high heat, toast the coconut flakes until they are a deep golden brown. Stir continuously and watch very carefully, the line between perfectly golden and inedibly burnt is like .0002 seconds. Remove from the pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 3 minutes. Scrape the sides of the bowl and add the egg and vanilla. Beat for 2 more minutes and scrape the bowl again.

Add in the flour, baking powder, baking soda and salt and mix until the dough just comes together. Add in the oats and mix just briefly to incorporate. Add the toasted coconut and chocolate chunks and mix to combine. 

Scoop dough onto a baking sheet using a large scoop or 1/4 cup measure. Cover the sheet with plastic wrap and refrigerate for at least 30 minutes. 

Preheat oven to 350. Line 2 baking sheets with parchment paper or a silpat. Remove chilled dough from the refrigerator and arrange on the two sheets, at least 3 inches apart. Bake 12-15 minutes, until the edges are just turning golden brown but the center is still slightly pale. Let cookies cool on pans for 5 minutes before removing to a wire rack to finish cooling.