By Marie Fagan Peart | marie@haldimandpress.com
For our family, the Victoria Day or May 2-4 weekend is the unofficial start of summer. I know, it’s a bit early, but we are an optimistic bunch! Anne and Alvin Peart initiated the family barbecue and fireworks display decades ago. My son Eric, along with his wife, Amber, have continued his grandparents’ tradition so the Pearts and Lyalls gathered once again.
Since there would be many children at our barbecue, I found a fun cookie recipe while scrolling on Facebook. I was pleasantly surprised when they actually turned out like the photo! In my experience, many recipes that look easy are usually more complicated and don’t meet my expectations.
For the ice cream cone cookies, I used the chocolate Oreo thins. It was also suggested one could use vanilla thins and decorate with melted dark chocolate, for some variety. The bonus for me was the M&M’s. I only used the red ones for the cookies, so I had to eat the rest! I am pleased to announce that there were no cookies left at the end of the night and I noticed both big and little kids enjoyed them.
During summers when I was growing up, we would often make our own popsicles. We made them from Kool-Aid or sometimes orange juice. Of course, you can find much more interesting combinations. I found the avocado pops and the caramel ones on the website tupperware.com/blogs/recipes. Here are some suggestions to try this summer. Enjoy!
Ice Cream Cone Cookies
1 300g package vanilla wafer cookies
1 261g package of chocolate Oreo thins
1 package of white chocolate chips
1 package of M&M candies
Take the wafer cookie and, using a sharp knife, cut the lower sides at a slight angle so the bottom two-thirds looks like an ice cream cone.
Melt the white chocolate chips. Place in a microwave safe, 2-cup measuring cup and heat for 30 seconds. Stir and heat for 5 to 10 seconds more, stirring each time, until smooth.
Fill silicone decorating tube with chocolate. Pipe onto the upper part of the wafer, about the size of a quarter. Place the Oreo cookie on top, pressing slightly so it is firmly attached.
Pipe white chocolate on the upper half of the Oreo cookie, sprinkle with coloured decorating balls, and place a red M&M on top to resemble a cherry.
Once chocolate has set, store in an airtight container. You may have to refrigerate if it is a very warm day. Makes 24 cookies.
Homemade Popsicles – What flavour will you try?
Avocado Fudge Pops
2 ripe avocadoes
¾ cup vanilla almond milk
¼ cup semisweet chocolate chips,
melted
2 Tablespoons cocoa powder
½ cup powdered sugar
2 Tablespoon refined coconut oil,
melted
Puree all ingredients, ensuring there are no lumps remaining.
Divide batter between each popsicle form. Tap against the counter to eliminate air bubbles.
Seal and place in freezer until ready to serve.
Caramel Macchiato Ice Pops
½ cup strong coffee
OR ½ cup water with 1 teaspoon of instant coffee
½ cup of caramel sauce
1 cup of 2% milk or vanilla yogurt
Mix all ingredients together. Pour into popsicle forms. Freeze until ready to serve.
Strawberry Orange Ice Pops
1½ cups orange juice
3-4 strawberries sliced
Divide the orange juice among the ice pop forms. Place sliced strawberries into each. Freeze until ready to serve.
Peaches and Cream
1 peach peeled and pitted
1¼ cups vanilla yogurt
Puree peach and then mix with yogurt. Fill popsicle forms and freeze until ready to serve.
