Monthly Archives: June 2017

  • Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Posted on June 26, 2017
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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.

Movie Theater Candy Cheesecake Popsicles | www.floatingkitchen.net

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.

Movie Theater Candy Cheesecake Popsicles | www.floatingkitchen.net

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!

Cheers,

Liz

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Yield: Makes 8-10 popsicles, depending on your mold

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Ingredients

  • 8 ounces cream cheese, softened at room temperature
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • Your favorite movie theater candy

Instructions

  1. Beat the cream cheese in a large bowl with your hand mixer until smooth. Add the powdered sugar and vanilla extract and beat until well combined. Then beat in the milk, adding in about one-third at a time, until the mixture is completely smooth. Pour the cheesecake mixture into your popsicle molds, filling them about two-thirds full. Transfer the popsicle molds to your freezer to chill for about 30 minutes. You want the cheesecake base to firm up slightly, so the candy doesn’t immediately all sink to the bottom of the molds when you add it.
  2. Chop the candy into pieces. You’ll need about 2 tablespoons per popsicle.
  3. Remove the popsicle molds from your freezer. Spoon some of the candy into the tops of each mold, then use a wooden popsicle stick to push the candy down into the molds. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
  4. Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.
https://www.floatingkitchen.net/movie-theater-candy-cheesecake-popsicles/

Movie Theater Candy Cheesecake Popsicles | www.floatingkitchen.net

  • Blistered Green Beans with Apricots and Chive Blossoms

Blistered Green Beans with Apricots and Chive Blossoms

Posted on June 19, 2017

Recipe inspiration comes to me in many forms. Random ideas often pop into my head when I’m out walking or taking a shower. I scrupulously study menus at restaurants in search of new-to-me flavor combinations. And a quick scroll through Instagram will have me jumping out of my chair and speeding off to grocery store for supplies in a heartbeat.

But nothing will get my creative juices flowing like a trip to the farm.

A few weeks ago, our chive fields were in full bloom. There was a seemingly endless sea of purple and green that stretched out from my feet for as far as the eye could see. And I was there for the taking (literally). Armed with my camera, a pair of scissors, a handful of small rubber bands and an empty shopping bag, this bumper crop was coming home with me. Well, at least a tiny portion of it was.

Chives growing on Donabedian Farms | www.floatingkitchen.net

Chives growing on Donabedian Farms | www.floatingkitchen.net

I snatched up several bunches of chives and once I found myself back in my own kitchen, I got to work experimenting with their blossoms. I made a chive blossom vinegar. I whipped some of the purple buds into a honey-sweetened goat cheese, which I then proceeded to slather on everything. And I started tossing them into salads, soups and side dishes. Chive blossoms have a delicate onion flavor and so far, I haven’t found a single savory dish that they don’t work well in. The possibilities appear limitless. Also, their cuteness factor is on point.

Blistered Green Beans with Apricots and Chive Blossoms | www.floatingkitchen.net

Today’s recipe for Blistered Green Beans with Apricots and Chive Blossoms is a variation of this green bean and apple salad that I created last September. I also took some cues from Brooke’s brilliant green bean and nectarine pairing, which you can find beautifully photographed and written up here. Her recipe is what really inspired me to give my previous version a facelift for Summer.

This is a dish that only takes a few minutes to prepare and uses a minimal number of ingredients. But it’s anything but boring. There are several layers of flavors and textures, which makes eat bite something to write home about. From the slight char on the still crisp green beans (a cast iron skillet is your best option here for cooking the green beans), to the jam-sweetened dressing, to the fresh pops of purple and orange from the chive blossoms and apricots, respectively. It all just works in an effortless kind of way. Exactly how a Summer side dish should be.

This dish is great served either warm or chilled. And it’s completely dairy free (= no immediately spoilage concerns). Which, in my humble opinion, makes it the perfect dish to serve at an outdoor gathering. Those 4th of July parties will be here before you know it. Time to start planning.

And playing. I encourage you to try swapping out the apricots for peaches, plums or even cherries. And try adding in a handful of toasted almonds or walnuts, if you want more crunch.

Blistered Green Beans with Apricots and Chive Blossoms | www.floatingkitchen.net

I’m sharing this recipe for Blistered Green Beans with Apricots and Chive Blossoms as part of a very special event that’s taking place today on the internet today: the Virtual Midsummer Potluck for Peace organized by Saghar from Lab Noon.

This virtual event is a chance for myself and other like-minded bloggers to stand together and make our voices and opinions known. To deliver a positive message. To say “hey, I’d rather share a dish and a conversation with you, instead of fighting with you”. Or “let’s celebrate all the things we have in common, instead of battling over the things that make us different”.

My voice may be small. But it’s what I have. And I’m not afraid to use it. To say “NO” to terror, oppression and hate. And to say “YES” to peace, love and respect.

I hope you’ll be inspired to make your voice heard as well.

You can find out who all the other bloggers are who are participating in our Virtual Midsummer Potluck for Peace by clicking on this link. Or check out the hashtag #VirtualMidsummerPotluck4Peace on social media. You’ll discover a lot of uplifting messages and stories. As well as some wonderful Summer food and drink recipes that are perfect for sharing.

Cheers,

Liz

Blistered Green Beans with Apricots and Chive Blossoms

Serves about 6

Blistered Green Beans with Apricots and Chive Blossoms

Ingredients

  • For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon apricot preserves
  • 1 tablespoon minced chives
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Green Beans
  • 1-2 tablespoons extra-virgin olive oil
  • 1 lb green beans, trimmed
  • 2 apricots, pitted and sliced
  • 3-5 chives blossoms, washed and separated

Instructions

  1. In a small bowl, whisk together all the ingredients for the dressing until well combined. Set aside.
  2. Heat a large skillet over medium-high heat. Add the olive oil and let it get hot. Then add the green beans and let them cook until crisp-tender, about 4-5 minutes, stirring occasionally. Some of the green beans should be blistered and charred in a few places. Stir in the dressing and cook for 1 minute more. Remove the skillet from the heat. Add the sliced apricots and toss gently.
  3. Transfer the green beans and apricots to a serving dish. Top with chive blossoms. Season with additional salt and pepper, if desired.
  4. This dish can be served immediately while still warm, enjoyed at room temperature or chilled before serving. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
https://www.floatingkitchen.net/blistered-green-beans-with-apricots-and-chive-blossoms/

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