Watermelon-Lime Freezypops!

I live in the midwest. It's hot. Really hot. Enter the freezypop.

Watermelon-Lime Freezypops

Ingredients

• Watermelon (overripe works well)
• Lime
• Honey

Materials

• Knife
• Blender/food processor (or a measuring cup and a spoon)
• Popsicle mold (I used Zipzicles; THEY'RE AWESOME.)

Directions

1. Cut up watermelon, and process it 'til it's mushy but not completely homogenous.
2. Add lime juice and honey to taste (my ratio was 3/4c watermelon, 3Tbs. orange honey, 1/4 of a lime).
3. Fill popsicle molds or Zipzicles. Put in freezer, and occupy yourself for a few hours until they're set! =)

*Note: This would probably make a very good frozen cocktail. Drink responsibly.

Ginger Snap Cheesecake Minis!

It's summer, I've just moved to Colorado, and am therefore re-learning how to bake. I'm literally a mile above sea level, which means more heat and longer baking time.

But here's a simple twist on a tasty baked treat, edible hot or cold, with any number of fresh local toppings.

Ginger Snap Cheesecake Minis

(Makes 12 Mini Cakes)

For the crust:

• 1c. crushed ginger snaps
• 1/4c. melted butter

For the filling:

• 2 packages (16oz.) cream cheese, room temperature
• 2/3c. sugar
• 2 large eggs
• 1tsp. vanilla extract (optional)

For the topping:

• 1/2c. crushed ginger snaps
• A few pieces crystallized ginger

Materials:

• 12-cupcake tin
• Cupcake liners
• Hand mixer
• Food processor -or- a bowl, a glass, and some patience
• Medium bowl
• Spatula
• Spoon

Directions:

1. Fill cupcake tin with liners (the unbleached ones look pretty here). Preheat oven to 350ºF.
2. For the crust, combine crushed cookies and butter. Spoon evenly into lined cupcake tins, smooshing up the sides to give it a little height. Be careful not to make the bottom too thick, or it'll get soggy.
3. For the filling, combine all ingredients in a medium bowl, and mix on medium-low speed until smoothly combined. If you whip too long, it'll just get frothy, which totally isn't a bad thing.
4. If you're into this sort of thing, crush some more cookies and mix 'em in with the filling. 
5. Spoon filling into cupcake tins, all the way to the top.
6. Garnish with crushed cookies and slivers of crystallized ginger.
7. Bake at 350ºF for 15 minutes, or until tops are set and garnish is starting to brown. (For you high-altitude folks, leave 'em in for 20-25, checking occasionally.)
8. Remove from oven and cool completely on countertop. Once cool, transfer cakes to fridge to chill completely before enjoying. I recommend letting them set in the fridge for a few hours, to gel up any squishy bits in the middle. 

Enjoy! =)

Pre-baking; a gooey mess! Yumyumyum...

Post-baking, cheesecake filling with integrated cookie bits.

Post-baking, cheesecake filling with cookies only on top.

Hibiscus-Mint Lemonade!

Summer! Whoo boy, it's a hot one. And what better way to cool off than with a nice refreshing pitcher of lemonade? This one is made like sped-up sangria, using flowers instead of wine to tint the citrus! =)

Hibiscus-Mint Lemonade

(Serves 14-20)

Ingredients:

• 4Tbs. Hibiscus flowers (dried)
• 1 1/2c. Boiling water
• 12c. Cold water
• 1c. Coconut sugar (I used blonde coconut palm sugar, but any will likely do)
• 1/3c. Fresh mint leaves (rubbed and minced, or measured and macerated)
• 1c. Lemon juice (fresh or bottled)
• 2 Lemons, sliced thinly
• 2tsp. Vanilla extract (optional)

Materials:

• Small sauce pot with lid
• Measuring spoons and cups
• Large pitcher (14c.)
• Long spoon
• Slotted spoon
• Small knife
• Ice trays and/or blender (optional)

Directions:

1. Bring 1 1/2c. water to a boil. Add hibiscus and 2/3c. sugar, remove from heat and let steep for 5 minutes.
2. Return to a boil over medium-high heat, stirring in half the mint leaves (and the vanilla, if you like). Cover loosely and let reduce for 10 minutes.
3. Add in one whole sliced lemon as well as the end caps of the other lemon, scoring the ends with a fork to release zest and oils. Re-cover and let simmer for 5 minutes more, stirring and mashing the lemon occasionally. Remove from heat and let cool slightly.
4. In the pitcher, combine 12c. cold water, 1c. lemon juice, 1 sliced lemon (squeezing flat on the pitcher's sides to release juice and zest while retaining shape), and the other half of the mint.
5. Once the hibiscus syrup is slightly cooled, pour the liquid into the pitchered lemonade, using the slotted spoon to hold flower bits from going into the pitcher, and to squeeze any remaining liquid out of the flowers and lemons.
6. Pick out the few syrupy lemons (they'll be a lovely red by now) to add to the pitcher, for color and concentrated flavor. Stir to combine, cover and refrigerate for a few hours or overnight so the flavors can mingle.
7. Serve over ice, and enjoy! (For added swank, freeze some of the lemonade in ice cube trays, to maintain flavor concentration and/or to make into a blended slush!)

*Note: The syrup, once completely cooled, would be delicious with vodka, or Arak and a little water! Garnish with mint and a curl of lemon peel, and marvel at your summer delectable. The slush option applies here as well: freeze the completed lemonade (with a bit less water if you're looking for flavor concentration), then pulse it in the blender before adding your choice of libation. Yum!