Strawberry Creamsicles


Strawberry Creamsicle Half and Half bar

Strawberry Creamsicle Half and Half bars

Strawberries and cream, what’s not to love about this combination?  When I was making Orange Creamsicles the other day I decided I’d make a few strawberry cream bars as well.  My daughter loves strawberries, and she loves ice cream, so I thought since it’s so hot out lately I’d give her the best of both worlds.  The verdict? She loved this creamsicle of course–who wouldn’t?  If you are doing this, my suggestion is to use very ripe, and very sweet berries, otherwise you’ll have to add sugar in some form to make these sweet.

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Prep time: 5 minutes

Makes 2-3 strawberry creamsicles

Ingredients: 1 cup of pureed organic strawberries

1 cup of heavy cream or coconut cream

1/2 teaspoon of vanilla extract

2 tablespoons of maple syrup

Directions: Add the cream, vanilla extract and maple syrup to a cup, mix well and set aside.  If using classic pop molds, place all ingredients in a blender and blend until well combined.  Divide mixture evenly among molds and freeze for 6-8 hours or until frozen solid. If you are using the Zoku Quick pop maker, Pour the strawberry juice into the molds and allow to set for 2-3 minutes.  At the 2 minute mark siphon out the remaining unfrozen juice with a straw or a unused infant aspirator–I purchased one just for this.  Zoku sells a tool kit for $20 which includes a siphon tool, but the aspirator is $3 and does the job equally as well.  After you have removed all of the juice, pour cream into the molds, and allow to set for another 4-5 minutes, then follow the directions for removing the pops.  If you aren’t going to eat the pops right away, you can store them in sandwhich size zip lock bags and place them in the freezer until you’re ready to eat them.  These never last longer than a few hours in our house, so I can’t say how long you could store them that way.  If you like these, you’ll probably love my Orange creamsicle recipe too. image

Cherry hand pies

Cherry Hand Pies

Cherry Hand Pies



I am not a fan of baking, but every now and then I get a craving and I drag myself into the kitchen and have a go at it. Baking involves a lot of science, and only after one has mastered the science, can one move onto the artistry of it. In cooking you can add a little here and there and the final result will not be drastically altered, with baking, well let’s just say, baking is much less forgiving, and that my friends is why I avoid it if I can. There is a reason why chefs on top chef avoid doing desserts–sooo many things can go wrong. This recipe took me several tries before I was happy with the final product. I tried this with puff pastry and I was less than impressed. I moved on to a gluten free, do-it-yourself pie crust, and was highly disappointed. It was my fault really, the dough was good, but I used way too much butter, and the dough spread and wouldn’t stop spreading.  Finally I gave in and bought ready made pie crusts, the kind you roll out–not the kind already in a pie tin–and I was very pleased with the result.  These little hand pies make a great addition to a picnic, they’re small, mess free, and you don’t have to worry about having a knife to cut the pie because these are single serving.

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Prep time:10 minutes

cook time: 30 minutes

Makes 6 pies


2 cups of fresh cherries, halved and  puts removed

1/2 cup of maple sugar (cand use maple syrup, cane sugar, or sweetener of your choice)

1 tablespoon of lemon juice

1  teaspoon of vanilla extract

1 tablespoon of arrowroot powder (can sub with xantham gum, cornstarch or flour)

1/8 teaspoon of sea salt

1/8 teaspoon of cinnamon

1 package of ready made pie crusts–the kind you can roll not the ones in a pie tin.

directions: add the cherries, lemon juice, sea salt and sugar to a sauce pan over medium heat.


Cook until cherries begin to release juices, about 5-7 minutes.


In a small bowl mix together arrowroot and 1 teaspoon of water, add it to the cherry mixture, stir and cook until mixture thickens.


Remove from heat and allow to cool to room temperature. Once mixture has cooled. Pre-heat oven to the recommended temperature on the box for the pie crust you are using. Roll out your pie crusts, then cuts out your desired pie shape. I used a tarlet tin to cut out tarlet pie shapes, two circles for each pie. Fill one of the shapes for each pie with 2-3 tablespoons of the cherry filling, top it with the other pie shape, seal it by pressing the borders with a fork. Use a knife to cut a few slits on the top of the pies for ventilation. Place the pies on a silicone/parchment lined baking sheet and bake until golden brown– about 20-30 minutes.