A Popsicle Kick

It's been a hot, hot summer. If you live just about anywhere in the United States, you probably knew that already. I love to bake, but drastic temperatures call for drastic changes. In my house, this summer will probably be known as the summer of the popsicle. I'm not a foodie photographer, so I won't inundate you with all of my creations, a few of which included: Sweet Corn Popsicles, Fudgsicles, Blackberry, Cantaloupe with Raspberry Swirl, Strawberry Shortcake, Peach Swirl with Cookie Surprise....... Don't you wish you lived in my neighborhood?

Not everyone has been thrilled with this new kick that I'm on. There are some in the house that would prefer to have a homemade cookie every day of the week. And others that think a homemade popsicle is good, but baked goods are better, especially if they are chocolate chip cookies. That particular kid was reading as I was whirring the blender one day, working on my next popsicle concoction.

Here's how our conversation went- Him : "How much longer will you be?" Me: "Why? Is this noise bothering you?" Him: "Well, I am trying to read...." Me: "But I'm making popsicles. Hmmm, hmmm, hmmm. Good ones, too. You'll like them." Him: "I know something that is quiet.....making chocolate chip cookies."

Some kids just don't know how lucky they are!

And here is what you do if you have leftover popsicle makings, but no more molds and you are plum out of Dixie Cups.

Here are a few tips I've garnered during my popsicle concocting weeks:

(The popsicles that aren't linked to another website are just my own creations, no real recipes, just a bunch of ingredients and a blender)

- on the sweet corn pops, I use skim milk and add about 1/3 cup butter, 1/3 cup Smart Balance spread and a little dry buttermilk mix for good measure. I like to cook with what I have, so if I didn't have the buttermilk mix on hand, I wouldn't worry about it.

- don't skimp on the simmering for the fudgsicles or they may taste a little "powdery", or so say my taste testers. Didn't bother me any and powdery or not, they still prefer these to store bought

- anything you use to make a smoothie could be put in a popsicle mold

- on the strawberry shortcake, they look pretty with layers, but are so much easier to just swirl the strawberries into the vanilla mixture

- any popsicles you want to swirl, like my cantaloupe with raspberry swirl, will swirl better in a small dixie cup, rather than a mold, but oh.... I do love my molds.

-try blending various yogurts, fruit and if you like a little crunchy surprise, drop in a few chunks of Golden Oreos.

-I find that my popsicles that have some dairy in them are much less icy than the straight fruit.

If you are a closet made scientist like me, I think you'll find experimenting with popsicles to be tasty fun!