Unique Popsicle Recipe Ideas for Kids (and FUN!)

Looking for popsicle recipes for kids? Want something that’s a little different? Just needing a treat to cool off in the hot weather? Here are a few fantastic popsicle recipes for kids and adults.

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Graduation Cap Recipe for School’s Out Celebration!

Cap off your child’s school year with a treat that fits the occasion–a chocolate mortarboard with a fruit-leather tassel. You may want to make enough to share with a few classmates. Bon-Apetit!

INGREDIENTS:

• Miniature peanut butter cups
• Frosting or peanut butter
• Chocolate-covered graham crackers
• Fruit leather

INSTRUCTIONS:

1. Place a miniature peanut butter cup, bottom up, on a plate. Top with a small dollop of frosting or peanut butter, then press on a chocolate-covered graham cracker.
2. For a tassel, tightly roll up a small square of fruit leather. Cut fringe on one end and attach the other end to the center of the graham cracker with another dab of frosting or peanut butter.

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No Cake Birthday Recipe with Rice Krispy Treats!

My best friend growing up hated cake, but loved rice krispy treats! This recipe is sure to please your child’s sweet tooth and birthday cake needs! It is made of all cereal (who doesn’t love children’s cereal).

SERVINGS:  Makes one 8-inch, 2-layer cake; serves 8

OVERALL INGREDIENTS:

• Vegetable-oil cooking spray
• Rice Krispies recipe (see below)
• Frosting (pre-made is fine such as Pillsbury)
• Flower-or ball-shaped cereal pieces (Trix are good to use!)

Rice Krispies Ingredients:

• 16 cups crisp rice cereal
• 12 cups mini marshmallows
• 10 tablespoon unsalted butter, melted
• Assorted colorful cereal and candies for decorating

Directions to make krisp-rice mixture:

• Melt 10 tablespoons unsalted butter over low heat in a large saucepan. Add 12 cups mini marshmallows; stir until melted, about 10 minutes.
• Stir in 16 cups (a 13 1/2-ounce box) crisp rice cereal.

Directions to make the cake:

1. Coat two 8-by-2-inch round cake pans with cooking spray. Prepare crisp-rice mixture; before pouring into pan, reserve 2 tablespoons for patching cake, and set aside, covered. Divide remaining crisp-rice mixture among prepared cake pans. Press into pans with greased fingers to level. Let cool until set, at least 30 minutes.
2. Run a knife around edges of cakes to loosen; unmold onto parchment paper.
3. Warm frosting and pour onto center of 1 cake layer, and spread evenly to edges. Let stand 10 minutes. Place second cake layer on top; press down gently. Using reserved crisp-rice mixture, patch edges where frosting is visible.
4. Decorate with cereal, arranging pieces around top, middle, and bottom edges. Let cake stand until firm enough to slice, at least 30 minutes or up to 2 hours. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice.

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Le Top Chef Series: Summer Fruit Kuchen

This one is for Melissa and all the rest of you that love to bake.  It’s delicious and easy to make.
  

Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp each ground cinnamon and salt
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/3 cup milk
• 1 1/2 cups blueberries
• 1 ripe peach, pitted and cut into 1/2-in. wedges
• 1 ripe plum, pitted and cut into 1/2-in. wedges

Crumb Topping

• 3 Tbsp each all-purpose flour and light brown sugar
• 2 Tbsp unsalted butter, cut in bits
• 1/4 tsp ground cinnamon
• Confectioners’ sugar, for dusting

PREPARATION

1. Heat oven to 350°F. Line a 9-in. square baking pan with nonstick foil; let foil extend over ends of pan.

2. Mix flour, baking powder, cinnamon and salt in a small bowl. Beat butter and sugar in a large bowl with mixer on high speed for 2 minutes until smooth. On medium speed, beat in eggs and vanilla just until combined. On low speed, beat in flour mixture and milk until blended. Gently fold 1/2 cup blueberries into batter.

Photo: Mary Ellen Bartley

3. Spread batter into prepared pan and spread in an even layer. Top with peach and plum slices, evenly spaced in batter. Scatter with remaining 1 cup blueberries.

4. Topping: In a medium bowl, rub ingredients together with fingertips until moistened and clumpy, then scatter over fruit. Bake 55 to 60 minutes, until a wooden pick inserted in center comes out clean and kuchen starts to pull away slightly from sides of pan. Cool in pan on wire rack.

5. Lift foil by ends onto work surface. Using 2 large spatulas, lift cake from foil onto a serving plate. Dust with confectioners’ sugar. Cut into squares.

Voilà, now all that’s left to do is enjoy its perfection!

Recipe Source: Woman’s Day Kitchen

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le•top Chef Series: Berry Sorbet Drops with Chocolate Ganache

…A Yummy Dessert in about 20 MINUTES!

Berry Sorbet Drops with Chocolate Ganache
Serving: Ten

INGREDIENTS for BERRY SORBET
1 lb. Frozen Berries*
1 cup Sugar
2 cups Cranberry Juice
*NOTE: If using fresh berries, you must strain the seeds.

INGREDIENTS for CHOCOLATE GANACHE
2 oz. Heavy Cream
4 oz. Dark Chocolate (semi-sweet) squares or morsels

Preparation – Berry Sorbet
Combine all ingredients in a food processor and blend together. Once blended completely, take the mixture from the food processor and place it in an ice cream machine. Once mixture thickens, place in freezer.
Preparation – Chocolate Ganache
Place double boiler over low heat with water in bottom. Once water begins to heat and lightly boil, place heavy cream and dark chocolate in upper boiler. Stir until both cream and chocolate are mixed and melted together. Be careful not to burn ingredients. Take off heat and set Chocolate Ganache aside.

With melon scooper or spoon scoop small balls of frozen sorbet and dip each ball quickly into the Chocolate Ganache mixture. Immediately place each chocolate-covered ball on a cookie sheet and sprinkle coconut flakes over top of each. Place cookie sheet with completed balls in freezer until ready to serve. Recipe Provided By: EatingWell.com

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