I hope you’re currently experiencing a heat wave, there is ample space in your freezer and you’ve got your favorite popsicle molds at the ready (since everyone always asks me, this is mine). Because it’s officially Popsicle Week! The (unofficial) best week of the Summer!
This is the fifth installment of Popsicle Week, an event organized by Billy from Wit & Vinegar. Last year, bloggers contributed over 100 creative and unique popsicle recipes. And from the sound of things, this year is shaping up to be just as big and delicious as years past.
You can find links to ALL the popsicles from this year and the previous four years HERE!
Seriously. I wasn’t kidding when I said you need to make space in your freezer.
Two years ago, I made these Spicy Tequila Sunrise Popsicles and these Green Smoothie Breakfast Popsicles. And last year, I made these Prosecco Raspberry Popsicles. I figured for this year, it was time to go a little more indulgent.
Please silence your phones and take notice of the emergency exits. Because today’s screening of Movie Theater Candy Cheesecake Popsicles is about to start.
At my core, I’m a huge candy lover. But I don’t allow myself to buy it at the grocery store. Because if it’s in my house, I’ll devour the entire bag/box/bar/whatever at an alarming rate. Instead, I treat myself to all the classic candies that I love when I go out to the movies. It’s my time to indulge.
I decided to gather up a few of my favorite movie theater candies and freeze them into smooth, creamy cheesecake popsicles for the ultimate Summer treat. I choose Kit Kats, Reese’s Peanut Butter Cups, Butterfingers and York Peppermint Patties, but you could use whatever candy is your favorite (although, I might stay away from candies with a hard outer shell, for fear of cracking a tooth). Just chop them up small and drop them into the cheesecake popsicle base. Easy peasy.
I also used only one type of candy per popsicles, but you could definitely mix and match your candies to take these popsicles even more over the top. Why not, right?
Remember to keep tabs on Billy’s Popsicle Week webpage for all the popsicle recipes. You can also follow along on social media with the hashtag #popsicleweek. And most importantly, stay cool!
I feel like I know a lot of people with a “tequila story”. You know the types of stories I mean, right? They usually start out innocently enough. But typically end in some kind of twisted tequila-induced misery, with the storyteller swearing off tequila for life. Sound familiar?
Fortunately, I don’t have one of these stories. Tequila has always been good to me. And to this day, it’s still one of my favorite spirits. Tequila has a firm place in my kitchen and in my heart. And I love being able to enjoy it in everything from cocktails to fruity salsas.
So needless to say, Margarita Week is a week that I get REALLY excited for. The brainchild of Kate from Hola Jalapeño, #margaritaweek is the celebration of all things margarita. Last year, I crafted some perfectly pink Rhubarb-Raspberry Margaritas for the occasion. And this year, I’m bringing these Creamy Coconut Mango Margarita Popsicles with Basil to the party.
These boozy popsicles are all grown up. And I’m not just saying that because of the alcohol content. The flavor profile is rather sophisticated, too, thanks to that herby basil swirl (a flavor combination inspired by Heather Christo). And these popsicles aren’t overly sweet. Which is exactly how a good margarita should be. Those insanely sugary margaritas sold in chain restaurants are for amateurs. But that’s just my humble opinion.
Champagne mangoes (also sometimes called honey mangoes) are my favorite variety of mango. And they are currently in season, so buy and use fresh ones if you can. Although I may beat you to the grocery store and buy them ALL before you have a chance to get there. Seriously. I’m obsessed with champagne mangoes. So in that case, use frozen mangoes for this recipe. It works well either way.
For more margarita inspiration, be sure to check out Kate’s Margarita Week webpage, which will be updated throughout the week with all the other bloggers recipes. Hooray!