Recent entries in: Desserts

  • Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Posted on June 26, 2017
Category:

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

  • Cherry-Rhubarb Pie Bars

Cherry-Rhubarb Pie Bars

Posted on June 5, 2017
Category:

Because it’s Monday, I think we deserve a slice of homemade pie.

But, ideally, without all the actual work of having to make a pie.

So here I am today, proposing to you that we indulge our sweet tooth with these Cherry-Rhubarb Pie Bars instead. I hope you say “yes”.

Cherry-Rhubarb Pie Bars | www.floatingkitchen.net

Kind of like a cross between a fruit pie and a shortbread tart, these Cherry-Rhubarb Pie Bars might just be my new favorite Summer dessert (at least until I find my next favorite dessert). Sweet. But not overly so. With a good mix of textures to keep each bite interesting. AND they turned out to be the most perfect shade of pink (#millenialpink). Obviously, I’m feeling all the feels over these babies.

I also can’t stress enough how easy these are to prepare. No rolling, chilling or crimping required. And the fact that this recipe feeds a crowd (you get a whole 9 X 13-inch pan), makes these treats ideal for backyard gatherings and poolside parties. Or toss a couple in your picnic basket and get your butt to the beach. You’ll be glad you did!

Cherry-Rhubarb Pie Bars | www.floatingkitchen.net

As it turns out, rhubarb and cherries are a pretty good pairing. I’ve done the classic rhubarb + strawberries many times. And last year I played with rhubarb + raspberries. But this was my first time adding cherries to the equation. I’m not sure why I never thought to do that before. It seems kind of obvious to me now. But there is no sense in lamenting about the past. Instead, I’m excited to move forward and explore this combination in other recipes. And with cherry season on the horizon, now is the perfect time to do just that.

I also tried using pistachio meal for the first time (which I just made myself by finely grinding shelled pistachios in my food processor) instead of almond or hazelnut meal, which I typically reach for when baking. The pistachio meal compliments the rhubarb and cherries nicely. And I encourage you to give it a try. But if you’re not feeling it, you can substitute it with something else. These pie bars are very forgiving.

Cherry-Rhubarb Pie Bars | www.floatingkitchen.net

I’m sharing these Cherry-Rhubarb Pie Bars as part of our monthly Eat Seasonal round-up organized by Becky from Vintage Mixer. At the start of each month, myself and some of my blogging friends create new recipes (links below!) highlighting all the wonderful fruits and vegetables that are currently in season. Additionally, Becky posts an extensive list of recipe suggestions over on her monthly seasonal eating guide. I hope you check them all out and find some inspiration for the month of June. As you can see from the image below, we were all in a bit of a “pink” mood!

Cheers,

Liz

Recipe adapted from my Blueberry-Thyme Pie Bars

Cherry-Rhubarb Pie Bars

Yield: Makes one 9 X 13 pan

Cherry-Rhubarb Pie Bars

Ingredients

  • For the Crust and Topping
  • 2 1/2 cups all-purpose flour
  • 1/2 cup finely ground pistachios
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Zest from 1 lemon
  • 1 cup (16 tablespoons) unsalted butter, cubed and chilled
  • 1 egg
  • 2 tsp. vanilla extract

  • For the Filling
  • 2 cups sliced rhubarb
  • 2 cups cherry halves (stemmed and pitted)
  • 1 tablespoon corn starch
  • Juice from 1/2 lemon

Instructions

  1. Pre-heat your oven to 375 degrees. Spray a 9 X 13-inch baking pan with non-stick cooking spray. Set aside.
  2. In your food processor with the blade attachment, pulse together the flours, sugar, baking powder, salt and lemon zest. Add the butter, egg and vanilla extract. Pulse until the dough resembles a course meal. Set aside.
  3. In a large bowl, toss together the rhubarb, cherries, corn starch and lemon juice. Set aside.
  4. Transfer about two-thirds of the dough into your prepared baking pan. Using your hands, press it down firmly into an even layer. Then spread the fruit mixture in a single layer over top. Sprinkle the remaining dough over the fruit.
  5. Transfer the baking pan to your pre-heated oven and bake for 40-45 minutes, or until the top is lightly browned. Remove from the oven and set aside to cool completely before slicing and serving.
  6. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/cherry-rhubarb-pie-bars/

June Eat Seasonal Recipes

June Eat Seasonal Recipes

Rhubarb & Orange Frangipane Galette by Simple Bites

Roasted Strawberry Yogurt Pops by Completely Delicious

Greek Three Bean Salad by Flavor the Moments

Chunky Citrus Guacamole by Foodie Crush

Strawberry Lime Chopped Salad by Vintage Mixer

Minty Sweet Pea Hummus by She Likes Food

Simply Strawberry Pie by Joy Food Sunshine

French Green Lentil and Quinoa Salad by Letty’s Kitchen

Cherry Rolls by Kitchen Confidante

Pimento Cheese Spread w/ Pickled Green Garlic, Radishes and Rhubarb by Food for My Family

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