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Zoku Popsicle Fun

My kids are popsicle crazy.  Morning, noon and night they want to make popsicles.  In my quest to avoid unnatural food dyes and excess sugar, we started making our own popsicles.  Welcome Zoku to the family.

Zoku makes popsicles super fast.  10 minutes fast.  If you have kids, you know fast is good.  They have no patience for waiting for a treat and this is just long enough.  Plus it becomes a fun project when you start “decorating” your popsicles.

Lemonade and local strawberries

Dress up the everyday popsicle with strawberry slices.  Or go with a sweeter option and add in mini chocolate chips!

Our go to popsicle is yellow or pink lemonade.  I like the Newman’s Own Organic Lemonade which has no high fructose corn syrup or artificial colors or flavors.  Both kids love it.

Watermelon and lemonade popsicle

There are all sorts of special accessories for the Zoku.  We have a basic model with 2 moldsand if our family grows, we will be in the market for a larger option down the road.  I love the idea for making a bunch of popsicles for the kids and their playmates when they get older. They all already get excited about clicking in their “drip trays.”

I picked up my Zoku at Williams and Sonoma, plus the Zoku Quick Pops Recipe Book.  You can also find them on Amazon.

And yes, the Zoku is also good for making boozy popsicles for the grown-ups too.  Shhh…don’t tell the littles.

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strawberry lemonade popsicles (1)

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Strawberry Rhubarb Galette

Did you know today is pie day?  I thought I would share my Strawberry Rhubarb galette, which is essentially a pie but sounds so much fancier.  Shhh, don’t tell anyone it’s even easier to make than a pie.

I have made the Martha Stewart Strawberry Rhubarb Pie, as seen here. Lattice pies are lovely but not something you can whip up in 15 minutes.  Yes, you can make pie in 15 minutes.  Yes, that includes making your own crust.

I make my pie crust from an old Betty Crocker recipe using flour, milk, vegetable oil (it’s the only thing I still use vegetable oil for!) and a little salt.

For this recipe, I made a 9″ pie shell mixing together 1 1/3 cups flour, 1/2 teaspoon salt, 1/3 cup vegetable oil and 3 tablespoons of milk.

Roll out and transferred to a parchment or silpat lined baking sheet.

For the filling, I used 2 stalks of rhubarb cut 3/4” thick.  Add 1/2 cup sugar, 2 cups roughly chopped strawberries, 1/8″ teaspoon of salt, 3 tablespoons of cornstarch and about 1 1/2 tablespoons orange juice.  Mix together and pour in the middle of the pie crust.

Fold the sides in towards the middle, overlapping slowly.  Bake in a 375 degree oven for about one hour.  Let cool and transfer to a cake stand and serve.  Goes great with a little strawberry ice cream.

Enjoy!

 strawberry rhubarb galette spring dessert

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