Tropsicles: Creamy Tropical Popsicles

Awhile back I saw somewhere that coconut cream can be used to make an all-natural Cool Whip. Various blogs list different ways to do this, some involving refrigerating the cream beforehand, or turning it upside down to get the really thick, gooey part that settles to the bottom, or, I don't know, standing on your head, turning counterclockwise five times, and chanting "no preservatives." So when I happened to notice coconut cream on sale at Sprouts recently, I dutifully picked up a jar, telling myself I would try this better-for-you Cool Whip alternative. (Since Cool Whip, delicious as it may be, is made out of some pretty nasty stuff.) Well......after several weeks, I never got around to actually doing it. The coconut cream jar ended up in the to-donate bag I keep in my kitchen. (Which I also haven't gotten around to actually donating. Sensing a theme here.) 

Then yesterday I had a hankering to make popsicles. Scrounging through my fridge and pantry, I realized we had a shortage of acceptable popsicle-making ingredients. BUT WAIT......

WHAT ABOUT THAT COCONUT CREAM?

The food bank's loss is our family's gain. (I'm sorry, Matthew's Crossing.) These tropical popsicles ("tropsicles") with their mix of banana, mango, and coconut cream turned out to be a dreamy oasis in the middle of a hot summer Saturday. Thanks to the coconut cream, they have a smoother texture than the icy-crunchy kind of popsicle you get with a thinner liquid base. I'd have to call them my favorite homemade popsicles of the summer.

By the way, if you're wondering what coconut cream actually is, and how it's different from coconut milk, coconut cream is made by simmering four parts coconut in one part water, whereas coconut milk is made with one part coconut, one part water. Obviously, that accounts for the cream's thicker, richer consistency. You could probably try coconut milk in this recipe as well, with less creamy results. If you do use coconut cream, though, this recipe only calls for half of a jar, so maybe you'll end up trying the Cool Whip alternative. And maybe I will, too....eventually.

Tropsicles: Creamy Tropical Popsicles
A Love Letter to Food Original

1 banana
1/2 14-oz. jar coconut cream (shake before opening and eyeball about 1/2)
1 c. frozen mango
1/4 c. honey
1/4 c. Greek yogurt

Mix all ingredients in a blender. Freeze in popsicle molds at least two hours. Run individual molds under warm water for a few seconds to release popsicles. Enjoy!

Makes 2 1/2 c. popsicle mixture. Number of popsicles will vary based on mold size.

Avocado Feta Salsa

Today I have a recipe to share that is near and dear to my heart. (At least, it passes near to my heart on its way down, but I also mean it in the metaphorical sense.) I've been making this avocado feta salsa for years and have amassed quite a few memories connected with it: Christmas parties, backyard bash pool parties, and some especially enjoyable midnight snacking. I've always thought it was pretty unique and delish and have been asked for the recipe on numerous occasions. The salty feta and crisp red wine vinegar give it an almost Mediterranean flair, but the cilantro and red onion keep it firmly defined as a Mexican flavor overall. But NOW, ladies and gentlemen, in addition to calling it unique and delicious, I can officially call it "award-winning." 

Here's the story: a few weeks ago, my husband's company, meltmedia, held a salsa competition. (They do stuff like that. They also throw a legit Halloween party and blast each other in Nerf gun wars during office hours.) The avocado feta salsa seemed like an entry just distinctive enough that it might win. When I arrived at the competition, I saw that they had three categories for salsa entries: "regular," "hot," and "unique." (Coincidentally, the same categories apply for the scoring of the "Miss Mesa, AZ" beauty pageant...badum ching!) I was convinced my entry was a shoo-in for the "unique" competition. The lunch hour wore on, complete with some surprisingly decent catering from El Pollo Loco, and soon it was time to vote. It was an tense few moments, with lots of delicious competition--like a Mexican street corn dip I really want to try making--but when the votes were totaled, YES! Avocado Feta Salsa for the "unique salsa" win!!! And the crowd goes wild!! (Or at least, I went wild in my head.)

As a prize, I even received a $20 Sprouts gift card, which I promptly spent on booze organic produce. But more than my tidy gift card, what I really prize is this recipe's now-official credibility as an awesome, unique salsa!

The great thing about this recipe is that, like many other salsa and pico de gallo recipes, you can (and should) assemble it by taste. Like more red onion? Add it! Not a fan of garlic? Go easy on it. I've written it down the way I like it, with a squeeze of lemon for a bright hint of citrus. Incidentally, I have batch in the fridge right now, awaiting some dinner guests tomorrow. We'll see if it makes it that long. I feel a midnight snacking urge coming on... 

Avocado Feta Salsa
(Adapted from Allrecipes.com)

Ingredients:

4 Roma tomatoes, diced
1/3-1/2 c. red onion, diced, depending on how much you like red onion
1/4 c. cilantro, chopped
2 large cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
lemon juice, to taste
salt, to taste
4 oz. crumbled feta cheese
2 ripe avocados, diced

Directions:

1. In a large bowl, combine tomatoes, red onion, cilantro, and garlic. Stir in olive oil and red wine vinegar and a squeeze of lemon juice. Taste and season with salt to your preference. Chill 2-6 hours to let the flavors blend.

2. Just before serving, gently stir in feta cheese and avocado. 

Banana FroYo Pops

Who's ready for summer? 

.....anyone?

When you live in the Phoenix area, you don't tend to get a lot of enthusiastic responses to this question. Most of us have accepted the fact that by this time of May it already is summer and will continue to be so until about Halloween. So, okay, it's hot. But, looking on the bright side, there are lots of fun things to enjoy when it's hot. Like cooling off in the pool, taking in an air-conditioned movie, blasting Beach Boys music, and...um...going somewhere not hot. 

Also, eating frozen desserts. Like banana frozen yogurt pops. 

If you're heading into summer with kids at home, these frozen treats are a great way to involve kids in a "cooking" project they can snack on. My three kiddos got a big kick out of decorating their own pops in all manner of creative combinations. Even my son who loves to hate on bananas gobbled his up. (There's something about loving our own creations.) These do take a little time, of course, since they have two rounds of chilling in the freezer, but what better way to while away a summer afternoon? Pop these in the freezer while you go for a dip, and when you get back, out comes a cold, refreshing, and relatively healthy sweet treat. 

Banana FroYo Pops
(Adapted from Babble.com)

Ingredients:

3/4 c. plain Greek yogurt
2 Tbsp. honey
3-4 bananas
Popsicle sticks
Toppings of your choice: sprinkles, coconut, mini chocolate chips, etc.

Directions:

1. In a wide, shallow bowl or a tall Mason jar, mix yogurt and honey.

2. Peel bananas and cut in half. Insert a popsicle stick into the cut side of each banana half.

3. Dip bananas into yogurt mixture to cover on all sides, rotating or using a rubber spatula to ensure even coating. Place on a waxed paper-lined baking sheet and freeze for 1 hour.

4. Meanwhile, pour toppings into shallow bowls. Remove bananas from freezer and roll in toppings to coat on all sides. Return to baking sheet and freeze for another 1 hour.

5. Serve immediately or store in the freezer in Ziploc bags.

Makes 6-8 banana pops.

Vegan Peanut Butter Energy Bars

This year, my noble, brave husband and 7-year-old son both decided to give up sweets for Lent. I'm not sure which of us is having the harder time with it, them or me. As a dessert-making addict, it's been awfully difficult for me to have two members of my family not eating the sweet treats I make. For me, dessert making is like the sixth Love Language. Not to mention the fact that with two fifths of our family not eating it, there's way too much to go around when I do make some. So since the Lenten season began I've been trying to only make desserts that can be frozen, so that I don't eat entire layer cakes or pans of seven-layer bars all by myself. (A very real possibility.)

Both my husband and son really have displayed amazing resolve in this Lenten fast, but last week my husband made a request. Could I make something "sweet-but-not-sweet"? I had to pick his brain a bit to figure out what this meant. What tastes sweet but doesn't qualify as a sweet? He wasn't really sure. He just knew he wanted something to curb the craving for sweetness without "cheating." It set me on a mission to make the perfect non-treat treat. It actually kind of felt like one of those cooking show challenges. ("You have 30 seconds to make a dessert out of one tablespoon of barbecue sauce, three handfuls of popcorn, and a Fruit by the Foot--GO!") In the end, I think I succeeded. I'd like to imagine the celebrity chef judge (can it be Curtis Stone? Let's just say it's Curtis Stone) proclaiming my creation the winner of the sweet-but-not-sweet challenge: these vegan peanut butter energy bars.

I tend to assume that when I see the word "vegan" in front of a recipe (especially a baked goods recipe) that it's not worth my time. What good is baking without butter, eggs, or milk? I'm happy to say these bars prove me wrong. They are genuinely moist, tasty, and addictingly snackable. With mashed banana, whole wheat flour, oats, and just 1/3 cup of brown sugar, I think you could even get away with calling them healthy. I may have made them for my husband, but I ate at least as many as he did. 

If you, too, are looking for a little something to stave off your sweet tooth without breaking the sweetness bank, look no further than these bars!

Vegan Peanut Butter Energy Bars
(Adapted from Sally's Baking Addiction)

Ingredients:

1/3 c. brown sugar
1/2 c. creamy peanut butter
1/2 c. mashed ripe banana (about 1 small banana)
2 tsp. vanilla extract
1 c. whole wheat flour
1 c. old-fashioned rolled oats
1 tsp. baking soda
1/4 tsp. salt
Scant 1/3 c. almond milk (or 2% milk)

Optional mix-ins: 1/2 c. raisins or chocolate chips (vegan if you want to keep it vegan)

Directions:

1. Preheat oven to 350 degrees. Grease an 8 x 8 inch baking dish or line with parchment paper.

2. In a large bowl, mix brown sugar and peanut butter with an electric mixer until light and fluffy. Add mashed banana and vanilla extract, mixing well until smooth.

3. With the mixer on medium speed, add whole wheat flour, oats, baking soda, and salt. Mix until almost combined, with a few floury streaks. Slowly add almond milk until the dough comes together completely. Fold in mix-ins, if using. Spread into prepared pan.

4. Bake 20-23 minutes. Let cool completely before slicing into bars. Store in an airtight container in the refrigerator for up to one week.

Makes about 12 bars.

Dysfunctional Family Recipe Salsa

I wish I could say I had a bevy of amazing family recipes from which I draw daily inspiration. I have this little fantasy of unlocking some keepsake mahogany box overflowing with wholesome recipes lovingly written in my grandma's curling script...but it's not like that. (I'm sure if either of my grandmas had such a box, they would have given it to me--they are/were both lovely women. They just weren't/aren't that into recipe development, and I didn't grow up seeing one of them very much.) In reality, I have four family recipes: two for pie, one for cornbread casserole, and this one for salsa. They're all very good, despite their limited number. 

I call this my Dysfunctional Family Recipe for the simple reason that its originator is no longer a member of my family....and, just for fun, I'll throw in the juicy detail that this person is also in prison. (It's not one of my grandmothers, just to make that clear.) But this person made an incredible salsa that was the toast of many a family gathering--so hey, it's not a total loss. (I think?) Somehow I had the foresight to write this recipe down before the non-family-member was carted off to the slammer. Recently, as I was going through my own recipe keeper--contemplating whether or not to get a new one after my kids ripped the cover off--I came across it at the very back of the Appetizers folder. It had been at least nine years since I'd eaten this dish that had once been such a looked-forward-to staple. Part of me didn't want to make it. Like music, food has the power to bring back so many memories, and I wasn't sure I wanted memories of this person resurfacing in a bowl of blended Mexican deliciousness. 

Then I had an idea: what if I could turn it around, make this recipe my own? It's so ridiculously good that other people should be able to enjoy it. What if I could bring it to potlucks and picnics and neighborhood get-togethers to the delight of friends and family? It could be my recipe, not his. I'm not saying I came up with the ingredients; I just get to make it and share it. I mean, I doubt this person has access to a food processor where he is, so it's not like he's making it anymore. It's weirdly empowering to claim something good from a really, really, (really) bad relationship. For my spirit and my taste buds, I'm glad to do so. 

 So tell me, do you have family recipes? Do you still call them that if the recipe writer is no longer family?

Dysfunctional Family Recipe Salsa

Ingredients:

3 medium-to-large tomatoes off the vine, chopped

3 Tbsp. chopped onion

1 medium jalapeño, seeded and chopped

4 green onions, chopped

2 cloves garlic, sliced

1 Tbsp. fresh cilantro

1 8-oz. can tomato sauce

1 Tbsp. lemon juice

1 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. sugar

Directions:

Place all ingredients in a blender or food processor and blend until desired consistency is reached. Gently strain through cheesecloth to remove excess liquid.

Makes about 1 1/2 cups.

Peanut Butter Cheerio Bars

Do you ever get those custom-selected-just-for-you coupons in the mail from your local grocery store? The kind you're happy to get because they're mostly for things you buy, but at the same time give you that creepy feeling that they know just a little too much about you? I have such a love-hate relationship with those grocery club cards. They give me such sweet discounts and yet they're like little plastic spies that report back to HQ about everything I buy. Double-edged sword.

Anyway, for some reason, in one of these recent mailers, I got a coupon for a free box of plain Cheerios. Totally scot free--no "buy this, get that" hanky-panky. This struck me as a little odd (though I'm sure it's totally calculated) because I have never in my life purchased plain Cheerios, not even when my kids were babies. Undoubtedly, the good old Kroger corporation wants to offer me these free Cheerios in the hope that my kids and I will like them and become repeat buyers. Well, sorry, Kroger, you lost that gamble…but if you're gonna give me a box for freeeeee, I'm sure as heck gonna take it.

The problem is, the coupon was only good for the enormous box-to-end-all-boxes size of Cheerios. This one:

(pictured with monster finger puppets for scale)

I think Neil Armstrong was the first man to set foot on this box of Cheerios. This leaves me with 18 bajillion ounces of plain Cheerios and no one who genuinely wants to eat them. (Knowing this, I was going to donate them to church, but ended up opening them when my 4-year-old wanted to try them…then he decided they weren't flavorful enough and that he didn't want them after all.) Okay, so 18 bajillion ounces of plain Cheerios minus the approximately 12 my 4-year-old ate. 

This being the case, I thought I'd try my hand at making cereal bars. My kids consider the granola bars from Trader Joe's a special treat (probably has something to do with them being covered in chocolate), so I'm hoping these Cheerio bars hold the same sway. Plus, it's always nice to feed them something that doesn't contain palm kernel oil, soy lecithin, and other mystery ingredients--though, admittedly, these are a bit high in sugar. Kids are asleep right now (how else would I be blogging uninterrupted, right?) so I'll have to let you know the verdict in the morning!

Peanut Butter Cheerio Bars

(Adapted from Allrecipes.com)

Ingredients:

1/2 cup white sugar

1/2 cup honey

1/2 cup peanut butter

3/4 cup rolled oats

3 cups toasted oat cereal (aka "we're not allowed to say Cheerios")

In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil (large bubbles bursting on surface) and stir for one minute, then remove from heat and stir in the peanut butter until well blended. Stir in the rolled oats and cereal. Use a strip of wax paper to press into a generously greased 9 inch square pan. Allow to cool until firm, then cut into bars.