Mudslide Poptail Recipe!

18 oz. vanilla yogurt
1 banana, medium size (2oz)
3 oz. vodka
3 oz. Kahlua
3 oz. Bailey’s Irish Cream
3 tablespoons grated chocolate
Instructions:
1. Place all ingredients in a blender or food processor and process until smooth, about 1-2minutes.
2. Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 5-7 seconds.

Source: http://www.endlesssimmer.com/2011/09/21/time-for-a-mudslide-on-a-stick/

Three Musketeers Kahlua Poptail Recipes!

8oz cream
2oz chocolate, melted, plus 3oz chocolate, melted; for drizzling
2oz chocolate liqueur
1/2oz Kahlua

Instructions:
Use 2oz of melted chocolate to drizzle the inside of Dixie cups or preferred popsicle mold. Place in freezer for 10 minutes.
Place cream, 3oz chocolate, chocolate liqueur and Kahlua in a shaker and shake until well blended. Remove Dixie cups or popsicles molds from freezer and pour mixture into them.
Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles peel the Dixie cups away.

Source: http://www.endlesssimmer.com/2011/10/13/endless-poptails-halloween-edition/

Bourbon Butterscotch Latte Popsicle Recipe!

16 oz. strong or extra bold coffee, room temperature
4 oz. heavy cream
4 oz. bourbon
2 oz. butterscotch sauce
1. Add all ingredients into a blender and mix to combine. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Source: http://www.endlesssimmer.com/2011/10/20/poptail-oclock-bourbon-butterscotch-latte/

Dirty Pirate Popsicle Recipe!

 

Dirty Pirate Popsicle

• 2 1/2 cups Coke
• 1/3 cup Captain Morgan Spiced Rum
• 1/3 cup Kahlua

Instructions:

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

Source: http://www.endlesssimmer.com/2011/09/14/dirty-pirate-popsicles/

White Russian and Black Russian Poptail Recipe!

 

White Russian Poptail

• 1 Vanilla pudding batch (recipe follows)
• 5oz vodka
• 2oz Kahlua
• 2oz Bailey’s Irish Cream

1. Place all ingredients in a blender or food processor and process until smooth, about 1-2minutes.
2. Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles ,run hot water on the outside of popsicle molds for a 5-7 seconds.

Black Russian Poptail

• 1 chocolate pudding batch (recipe follows)
• 5oz vodka
• 3 oz kahlua

1. Place all ingredients in a blender or food processor and process until smooth, about 1-2minutes.
2. Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 5-7 seconds.
Chocolate Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
•  1 tablespoon vanilla extract

Instructions:

1. Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously.
2.  Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate and stir to combine. Add vanilla and stir to combine.

Vanilla Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1 tablespoon plus 11/2 teaspoons vanilla extract

Instructions:

1. Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously.
2. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.

Source: http://www.endlesssimmer.com/2011/09/08/now-this-is-a-pudding-pop/

Raspberry and Kumquat Caipirinha Popsicle Recipe!

• 1 pint raspberries
• 4 oz. kumquats
• 10 oz limeade
• 5oz cacaha

Instructions:

1. Place raspberries and kumquats in a food processor or blender and process or blend until pureed, about 1-2 minutes. (Push through a medium strainer for a less pulpy popsicle). Add cachaca and process or blend until fully combined.
2. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
3. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*If you find the mixture is more tart in flavor than you prefer, add 2oz. of simple syrup to offset that.
Simple Syrup

• ·¼ cup water
• ·¼ sugar

Instructions:

1. Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

Source: http://www.endlesssimmer.com/2011/09/01/endless-poptails-caipirinha-popsicle/

Beer Float Popsicle Recipe

Ingredients: 
1 pt Youngs Chocolate Stout
1 ½ cups of vanilla ice cream

1.Fill popsicle mold quarter of the way up with beer. Place 1-2 tablespoons of vanilla ice cream into form, pour beer on top. Using butter knife gently stir ice cream into beer. Keep in mind the carbonation from the beer will push some of the ice cream to the top.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds

Source: http://www.endlesssimmer.com/2011/09/29/a-popsicle-fit-for-football-season/

Mango Maui Mai Tai Poptail Recipe!

 

• 1 ¾ lb of mango (about 2 large mangoes), peeled and cubed
• ¼ lb pineapple, (about ¼ of a medium size pineapple) peeled and cubed
• ½ cup limeade
• 2 oz white rum
• 2 oz gold rum
• 1 oz dark rum

Instructions:
1. Place the mango, pineapple and limeade in a food processor or a blender and process until everything is pureed. Add white, gold and dark rum and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Source: http://www.endlesssimmer.com/2011/07/28/endless-poptails-mango-maui-mai-tai/

Grapefruit and Strawberry Greyhound Poptail Recipe!

Makes 18 popsicles
Ingredients:

• 8 oz. fresh-squeezed grapefruit juice (about a 1lb grapefruit)
• 12 oz. strawberries (about 12 medium strawberries)
• 5 oz vodka

Instructions:
1. Place the juiced grapefruit and whole strawberries in a food processor or a blender and process until everything is pureed. Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the whole. Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for a 2-3 seconds.

Source: http://www.endlesssimmer.com/2012/04/17/endless-poptails-grapefruit-and-strawberry-greyhound/

Lychee Saketini Poptail Recipe!

· 1 ½ cup limeade
· ¾ cup sake
· 16oz lychee, peeled and seeded (approximately 20-22 regular size lychees)
· 8 oz honeydew, pureed (approximately ¼ of a regular size honeydew)
· Optional: Raspberries to garnish

1. Place limeade, sake, lychee and honeydew in a food processor or blender and process or blend until pureed, about 1-2 minutes. Pour mixture through a medium strainer.
2. Pour strained mixture into popsicle forms —add raspberries now if you are garnishing the popsicles—and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright.
3. Insert popsicle sticks and finish freezing popsicles overnight.
4. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Source: http://www.endlesssimmer.com/2011/07/21/endless-poptails-lychee-sakitini/

White Sangria Poptail Recipe!

• 12 oz. white nectarine (approximately 2 large nectarines), pitted and skinned
• 6 oz. grapes ( approximately 1 cup), stemmed
• 12 oz. Pinot Grigio
• 4 oz. triple sec

Instructions:
1. Place nectarines and grapes in a food processor or blender and process or blend until pureed, about 1-2 minutes. Add remaining ingredients and process or blend until fully combined.
2. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
3. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds

Source: http://www.endlesssimmer.com/2011/08/03/endless-poptails-white-sangria-poptail/

Bloody Mary Popsicle Recipe!

• 1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)
• 1 celery stalk
• Juice of half a lemon
• 4 tablespoons Worcestershire sauce
• 2 tablespoons of Dijon mustard
• ¼ teaspoon of chili powder
• ¼ teaspoon fresh cracked pepper
• Pinch of salt
• ½ cup vodka

Instructions:
1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor.  Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Source: http://www.endlesssimmer.com/2011/08/24/endless-poptails-bloody-mary-popsicle/

Mixed Berry Gimlet Poptail Recipe!

• 16oz limeade
• ¾ cup raspberries
• ¾ cup blueberries
• ¼ cup blackberries
• 6oz dry gin

1. Place limeade, raspberries, blueberries, blackberries and gin in a food processor or blender and process or blend until pureed, about 1-2 minutes. Pour mixture through a medium strainer.
2. Pour strained mixture into popsicle form and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright.
3. Insert popsicle sticks and finish freezing popsicles overnight.
4. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Source: http://www.endlesssimmer.com/2011/08/18/order-up/

Fig and Clementine Port Wine Poptail Recipe!

Makes eight 2-and-1/4-oz. popsicles
2 cups of port wine (or any dry fruity variety will work)
2 lbs clementine tangerines
1 1/2 lb figs
¼ cup honey
1. Place wine, clementine tangerines, figs and honey in a food processor or blender and process or blend until pureed, about 1-2 minutes. Pour mixture through a medium strainer.
2. Pour strained mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Source:  http://www.endlesssimmer.com/2011/07/13/fig-and-clementine-port-wine-poptail/

4th of July Cocktail Cooler Popsicle Recipe!

4th of July Cocktail Cooler Popsicles

· 1 cup vodka
· 3 tablespoon triple sec
· 2 tablespoons lime juice
· 1 cup sweetened blueberry puree (recipe follows)
· ½ cup club soda
· 1 cup POM juice
· 1 cup of pear juice mix (recipe follows)
Instructions:
1. Place vodka, triple sec and lime juice in a shaker and shake for about 10 seconds or until well combined; set aside.
2. Place blueberry mixture and club soda in a glass and stir to mix. Add in one third of alcohol mixture and stir to combine. Pour mixture in popsicle mold and freeze for 1 hour or until blueberry layer freezes enough so the next layer does not mix.
3. Place POM juice and one third of alcohol mixture and stir to combine. Pour mixture in popsicle mold and freeze for a 1 hour or until POM layer freezes enough so the next layer does not mix. Insert popsicle into mixture.
4. Place pear juice and one third of alcohol mixture and stir to combine. Pour mixture in popsicle mold and freeze for until popsicle is frozen solid.
To remove:
Run warm water on outside of popsicle mold for 3-5 seconds and gently pull popsicles to release them.
Sweetened Blueberry Puree
· 1 cup blueberries ( 4 ¾ oz)
· ¼ cup water
· ¼ cup sugar
1. Place all ingredients in a saucepan over medium heat and stir every two minutes until blueberries dissolve. Set aside to cool.
Pear Juice
· 2 cups chopped pear (approximately 3 large pears weighing 21oz.)
1. Place chopped pear in a food processor or blender and process until pear is juiced (Will be slightly pulpy. Do not strain.)

Source: http://www.endlesssimmer.com/2011/06/29/4th-of-july-cocktail-cooler-popsicles/

Chocolate and Salted Caramel Pudding Pop Recipe!

Makes approximately 1 dozen pops

Chocolate Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1 tablespoon vanilla extract

Instructions:
Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate and stir to combine. Add vanilla and stir to combine.

Salted Caramel Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1/2 cup salted caramel sauce (recipe follows)*
• 1 tablespoon vanilla extract

Instructions:
Combine cornstarch, sugar, salt  and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add salted caramel and stir to combine. Add vanilla and stir to combine.
*Salted Caramel Sauce

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Instructions:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Assembly:
For easy layering place cooled pudding in a pastry bag or Ziploc bag and cut the corner. Pipe alternating layers of chocolate and salted caramel pudding into a small Dixie type of cup. Place cups in the freezer for one hour until the pudding becomes semi firm, then place a popsicle stick in the middle an continue to freeze for another 2 hours.

Source: http://www.endlesssimmer.com/2011/04/13/spring-forward-to-summer-chocolate-and-salted-caramel-pudding-pops/

Waffle Iron Cookie Recipe!

Ingredients

• ½ cup of light brown sugar
• ½ cup of superfine sugar
• ½ cup of melted butter
• 1 medium egg
• 1 teaspoon of vanilla extract
• 1 cup of all-purpose flour
• ½ teaspoon of table salt
• ¼ teaspoon of baking soda
• ½ cup of chocolate chips

Instructions
Before diving into the recipe, start preheating your waffle maker. By the time you’ve finished the cookie mixture, your waffle maker should be hot and ready.
Start off by mixing the butter and light brown sugar together, and then add in the egg and vanilla extract. Once that is well mixed together add the superfine sugar, the all-purpose flour, the table salt, the baking soda and finally the chocolate chips.
I use chocolate chips, but of course you can mix it up. Walnuts, almonds or fruits instead such as blueberries or apricots would be great in waffle cookies.
Once your mixture is ready, spray your waffle maker with cooking spray and spread the cookie mixture evenly. Most waffle makers are non-stick anyway, but using cooking spray prevents any unexpected mishaps.
Depending on what waffle maker you have, it should take between two to four minutes to fully cook. If you’re careful you will be able to remove the cookie as one whole piece — this is where the idea of a giant cookie comes from — but often the waffle cookie will fragment into smaller pieces.

Source: http://www.endlesssimmer.com/2012/03/01/how-to-make-cookies-in-a-waffle-iron/

Cantaloupe and Kiwi Daiquiri Popsicle Recipe!

Makes eight 2-and-1/4-oz. popsicles
· 1 ½ cup pureed cantaloupe (6oz, approximately half a normal size cantaloupe)
· ½ cup pureed kiwi (4 ½ oz, approximately 2 normal size kiwis)
· ¾ cup limeade
· ½ cup of light rum
· 4 tablespoons simple syrup
Instructions:
1. Place cantaloupe and kiwi in a food processor or blender and process or blend until pureed, about 1-2 minutes. Add remaining ingredients and process or blend until fully combined.
2. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
*Note: To make this non-alcoholic, simply replace the rum portion with limeade.

Source: http://www.endlesssimmer.com/2011/07/06/cantaloupe-and-kiwi-daiquiri-popsicles/

Strawberry Peach Vodka Collins Popsicle Recipe!

Makes 12 2.5 oz Popsicles
6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)
Instructions:
1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside. (As mentioned in last week’s cocktail popsicle, I used cordial glasses, but any form will work.)
2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.
3. Pour peach and vodka mixture over strawberry mixture and stir to combine.
4. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Peach Syrup
(You will have more syrup than you need. Save for other cocktail uses)
½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar
Instructions:
1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.
2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.

Source: http://www.endlesssimmer.com/2011/06/02/tired-of-adult-popsciles-yet-we-didnt-think-so/

Blackberry Prosecco Popsicle Recipe!

Makes 12 2.5oz popsicles
20 oz Prosecco
1/3 cup of blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches of lime zest
Instructions:
1. Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.
2. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top.
3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
A few notes:
1. Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the popsicles melt faster.
2. Cordial glasses were used for the popsicles in the picture, but any form will work.

Source: http://www.endlesssimmer.com/2011/05/26/sunday-brunch-cocktail-on-a-stick/