Lulu's Watermelon Popsicles / Ice Cubes

Though watermelon is 90% water, as its name suggests, it's sweet as candy. During these summer months it's a refreshing alternative to chocolate in desserts. Try my frozen pops for just that.

• 2 cups Watermelon juice
• 1 can limeade
• 1 can  mint
• 1 can water

Mix: Limeade, mint, and water in the blender. Use the limeade can to measure the mint and the water

You will need a large square ice cube tray.  I used a Tovolo King cube ice trays. It is best to place the ice cube tray on a cookie sheet.  Easier to work with to pull in and out of freezer

Pour the watermelon juice 2/3 the way up each cube.  Put in the freezer.  After a couple hours pour the limeade mixture on top of the watermelon juice.  Do not fill all the way to the to the rim.  Just below the rim. This makes it easier to get the ice cubes out.

Just an idea:  If you want to make these into popsicles.   About an hour after you put the limeade on top.  Stick in your popsicle sticks

Optional: You will have some of the mint lime mixture left over.   Pour some vodka in them and they become a delicious sneeky.

National Creme Brûlée Day - Crème Brûlée Fudge

If you haven't already whipped out your blow torches in preparation for this day, now is the time. I'm sharing with you, a delicious recipe courtesy of Not Quite Nigella for Crème Brûlée Fudge! Though a little tricky, it's totally worth the trouble. With white chocolate fudge and a hard sugary top, it's a modern twist on the famous, French dessert. My advice: cook the fudge when the weather is mild. Fudge can be temperamental to certain weather conditions so save it for a nice day and avoid saying "Fudge!" over your ruined fudge. 

• 1/4 cup evaporated milk
• 4 tbsp of butter
• 2 cups of sugar
• roughly 1 cup of white marshmallows
• 2 1/2 cups white chocolate chips

1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.

2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).

3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.

National Tequila Day

HAPPY NATIONAL TEQUILA DAY friends!

For those who know me well and even those who know me not quite as well, you probably know I have a not so secret love who what I like to call "sneekys" or more commonly known as cocktails. So naturally, a day dedicated to a certain type of alcohol is a favorite in my book! For the special day I'm sharing a recipe for my "adult pops." They're one part popsicle, one part sneeky!

Enjoy your day and remember, "It's 5'oclock somewhere!"

CUCUMBER MINT MARGARITA POP

• One 12 ounce can limeade
• 12 ounces tequila (I use the limeade can to measure the tequila)
• 12 ounces (or 1 can full) fresh mint
• 12 ounces (or can full) chopped cucumber

Blend the limeade, mint, tequila and, cucumber in a blender. Pour into ice cube tray, muffin pans, shot glasses or whatever else you can find and freeze for 2 hours. Take out, add popsicle sticks and put back in the freezer overnight.

July- National Ice Cream Month

Thanks to President Ronald Reagan, we now have an excuse to consume even more ice cream in this month than any other months in the year. In 1984, President Reagan deemed July the National Ice Cream Month and hey, I'm not complaining! In celebration of this steamy month, I'm whipping up my Ice Cream Cake Flower Pots. They're easy with a touch of whimsy. And most of all they'll keep you cool on these hot summer days. • 4-6 3” or 4” terracotta flower pots • 1 Devils Food cake mix, baked and crumbled into pieces • Your favorite ice cream • 12 oz semisweet chocolate chips • 1 cup heavy cream • 1 cup water • Mix-ins: mini oreos, crushed oreos, heath bars, M&M’s, Reese’s pieces, any chocolate or caramel candies.

Put chips, cream and water in heavy small saucepan. Cook on low stirring until chocolate is melted. Remove from heat. Place cake at bottom of pot, layer some ice cream then chocolate sauce. Continue layering with cake, ice cream and chocolate. The number of layers will depend on how big your pots are. Mix-ins can go in anytime or on top. Have fun with it and share your own creations with me via Facebook at https://www.facebook.com/LuluPowersFoodtoFlowers  TIP: Run a short straw through the middle of the pot and feed a flower threw it. Voile! Your edible flower pot is complete. Just be sure to eat it before it melts!

Lulu's Banana Zabaglione with Fresh Berries and Shortbread Cookies

Banana Zabaglione Makes about 3 cups; serves 8

8 large egg yolks ½ cup plus 1 tablespoon sugar ¾ cup banana liqueur 1½ cups heavy cream 2 cups fresh berries Rosemary Shortbread, for serving (recipe follows)

1. Place the egg yolks, 1/2 cup sugar, and liqueur on the top of a double boiler or a stainless steel bowl above a saucepan of simmering water. (If using a bowl, make sure the bottom of the bowl does not touch the water.) Whisk the custard mixture constantly. 2. Continue whisking for about 8 to 10 minutes. The custard mixture should become light, creamy and a pale yellow. If you’re serving the custard as a sauce, cook until slightly thickened. (Increasing the cooking time will thicken the custard to a mousse-like texture.) When it reaches the desired consistency, remove the sauce from the heat and continue whisking for a minute or two to prevent the custard from sticking to its container. 3. Cool down the Zabaglione by placing the bowl in an ice bath. 4. In a stand mixer or food processor, beat the cream with the remaining 1 tablespoon sugar with a hand mixer until it holds soft peaks. Fold the cream into the Zabaglione and serve immediately or let it cool and refrigerate for up to 3 days.

Rosemary Shortbread

These are good with coffee, tea, or a warm cup of milk with a touch of honey

Makes 2 dozen

1½ sticks margarine, softened 1¼ cup all-purpose flour ½ cup sugar 2 tablespoons chopped fresh rosemary

1. Preheat the oven to 350°F. 2. Cream the margarine and sugar together in a mixing bowl. Add the flour and mix well. Fold in the rosemary. 3. Roll the dough into small balls, about 1 tablespoon each. Place the cookies on a cookie sheet and press them flat with the back of a fork. 4. Bake for 10 minutes. 5. Store the shortbread in a covered container for up to 1 week. You can also freeze them, wrapped in plastic wrap in a zip-top bag, for up to 1 month.

Lulu's Cuban Coffee Ice Cream

1 quart of Haagen-Dazs Vanilla Bean ice cream4 tablespoons instant coffee 3 tablespoons ground espresso (or dark roast, I like like Peet's french roast)

Place ice cream in refrigerator for an hour to soften so that it is a mushy consistency. Add ice cream, instant coffee, and espresso to large mixing bowl. Mix it up, taste it, it will be delicious. Put back in the freezer for a minimum of 2 hours.

I recently used this ice cream for my friend Sally's birthday cake, it was a huge hit!

Lulu's Chocolate-Coconut Macaroons

Chocolate-Coconut Macaroons These chocolate macaroons are addictive--enjoy!

Makes 18

4 ounces semi-sweet or bittersweet chocolate, chopped 3 large egg whites ¼ cup unsweetened cocoa powder 1/8 teaspoon ground cinnamon 1 cup sugar ¼ teaspoon salt ¼ teaspoon vanilla extract 2½ cups unsweetened dried flaked coconut

1. Preheat the oven to 325ºF. Line two baking sheets with Silpat baking mats or spray lightly with nonstick cooking spray. 2. In a stainless steel bowl set over a pot of simmering water, melt the chocolate and set aside. 3. Meanwhile, in a large bowl, whisk the egg whites, cocoa powder, cinnamon, sugar, salt, and vanilla together. Stir in the coconut and melted chocolate, making sure the coconut is well coated. If the mixture is too soft, refrigerate for 30 minutes before proceeding. 4. Using an 1/8 cup measuring cup, scoop the mixture into individual rounds and place them on the baking sheets a few inches apart. (If you have a pastry bag with a wide tip you can pipe the macaroons onto the baking sheets.) 5. Bake for 18 minutes or until the macaroons are shiny. 6. Let the macaroons cool on the baking sheet for about 10 minutes and then transfer them to a wire rack to cool. Store in a Tupperware container for up to 1 week, layered with wax paper.

Tip: If you don't have time to make the macaroons you can buy them from the store and dip them in melted chocolate ( see step #2.) Then sprinkle with Maldon salt.

Lulu's Salty Caramel Banana Coconut Flan

Lulu’s Salty Caramel Banana Coconut Flan Serves: 6 to 8

Preparation time: 20 minutes active, 1 ½ hours baking

Ingredients:

2 cups milk 3 eggs 1 egg yolk ¾ cup sugar 1/2 cup unsweetened coconut 2 banana’s pureed in the cuisinart or mashed well 1 cinnamon stick, or ¼ tsp of ground cinnamon 1 large piece of lemon zest 1 tablespoon rum 1 tsp vanilla (can be mexican or vanilla bean paste) extract 1/8 tsp ground nutmeg 1 tsp salt

Directions:

Preheat the oven to 300 degrees.

Put the milk in a medium saucepan with the lemon zest, cinnamon, nutmeg and rum. Slowly bring this to a boil, then reduce the heat and simmer for about 10 minutes. Take off the stove. Pour into a bowl and let cool.

You will need some custard cups or ramekins suitable for the oven. You don’t necessarily need flan cups, but something about 3” wide by about 2” tall. In a small non-stick skillet, spread out ¼ cup of the sugar. This is for the caramel to go in the custard cup or ramekin. Heat the sugar carefully and it will start to melt. Stir until you get a nice golden brown color. Pour about ½ tablespoon into each cup and tilt the cup to spread the caramel to cover the bottom of each cup. Work fast as the caramel will harden quickly!

Now in a small mixing bowl, combine eggs, ½ cup of sugar,1/2 cup unsweetened coconut, banana’s,vanilla and salt. Beat until foamy. Pour the cooled milk through the strainer to remove the extra bits. Mix the milk and egg mixtures together well.

Lulu's Ginger Cookie Cake

2 cups heavy cream1/4 cup confectioners’ sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 tablespoon sour cream or creme fraiche Ginger cookies (recipe below)

In an electric mixer, beat the cream with the sugar until stiff peaks form. Place a layer of ginger cookies in a 9 inch spring-form pan. Spread 1/2 of the whipped cream over the cookies. Top with another layer of cookies & spread remaining whipped cream over the cookies. Top with a final layer of cookies. Cover with plastic wrap & place in the fridge at least 6 hours or overnight. Release side of pan to serve. Save three extra cookies to crumble and sprinkle on top of cake.

LULU’S LUSCIOUS GINGER COOKIES

2-½ cups whole-wheat flour 1-½ teaspoons ground ginger 1-teaspoon baking soda 1 ½ teaspoon cinnamon 1-teaspoon salt 1-teaspoon pumpkin pie spice ¾ cup butter ½ cup sugar ½ cup brown sugar 1 egg ¼ cup molasses ¼ cup finely chopped crystallized ginger

Topping: ¼ cup white sugar 1-teaspoon pumpkin pie spice 1-teaspoon cinnamon

Preheat oven to 350 degrees. Cream the butter and sugar. Add the egg, molasses, salt, cinnamon, pumpkin pie spice and ginger. Mix. Then add the flour and baking soda. Mix. Last but not least add the crystallized ginger. For topping mixture place ingredients in to a mixing bowl and mix together. Scoop 1 tablespoon of dough and roll into a ball. Then roll the balls in the topping mixture. Bake for 10-12 minutes. Makes approximately 38 cookies.