Guess what? It’s still August people! So I’m going to squeeze in one more frozen treat before Summer slips away.
Now, let’s be clear. I love Fall. In fact, it’s my favorite season. But I’ll embrace Fall when it’s the proper time. So nothing pumpkin flavored will pass my lips or be cooked in my kitchen for at least another week. I’m living in the moment and right now that moment is still Summer. So say hello to these Pina Colada Popsicles!
I made a record amount of ice cream this summer. So I apologize to all you vegans out there who were getting bombarded with dairy. But now I’ve got something that everybody can enjoy. Well, almost everybody. These Pina Colada Popsicles do have a teeny tiny bit of rum in them. Because heck, it wouldn’t be a Pina Colada without the rum, right? So maybe if you’re under a certain age you shouldn’t be eating these. Everyone else can just dig right in.
Like most popsicles, these are a cinch to make. If you can push the button on your blender (I’m sure you can!) then you can make these. The most agonizing part is waiting for them to freeze.
Coconut milk and a banana give these popsicles their creaminess. And pineapple chunks, pineapple juice and a splash of rum make these a truly tropical treat. And since I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle on a little toasted coconut as well. Seriously, don’t skip this part.
If you are keeping these strictly vegan, be sure to check the labels on your chocolate because not all brands are dairy free.
The blackberry bushes around my house are finally starting to slow down their production of luscious little fruits. The season is coming to a halt. Or I have simply picked every single blackberry within a 4 mile radius. My purple fingers would probably suggest the latter…..
But judging by the look of things, I think this might be my last blackberry recipe for the summer of 2014. Although there is always that little stash that I tucked safely away in my freezer….
Given my multitude of blackberry recipes here on Floating Kitchen, I thought it might be a fun way to try out a social app that I’ve recently become obsessed with called Steller. If you are all ready on Steller, then lets connect, share and hang out! You can find me here and this is my first story. If not, I highly recommend checking it out. It’s an elegant, fun and crazy addicting way to stitch together photos, videos and text. I’m really excited to explore the app more (i.e. procrastinate) and see what creative stories I can come up with!
So let’s talk BBQ sauce. I have to admit I’m not really a condiment person. I detest mayonnaise and relish. And I’m on the fence about mustard and ketchup. Yes, I’m a weirdo. But I do heart BBQ sauce. It can be sweet, smoky, spicy or vinegary. It’s all good to me. Slather some on and let’s go!
So I decided to turn my last precious haul of blackberries into a BBQ sauce. And I’m really happy with how well balanced it turned out. It’s got just the right amount of sweet, tangy and smoky flavors. It would be perfect smeared on some grilled steak or ribs.
But today I decided to mix it up with some shredded chicken, black beans and corn to make one heck of a flavorful quesadilla. Because quesadillas are like summers comfort food.
Still thinking about grilled steak and ribs? Yeah, me too. Lucky for us the recipe below makes an extra cup of the BBQ sauce. So you can enjoy these quesadillas AND have leftover sauce to put on whatever else pleases you. Enjoy!