dessert

Coconut Vanilla Lime Pops | tinyinklings.comI have to admit, we are such babies here on the Central Coast of California when it comes to actual weather.  If it drops below 50, people go crazy with the scarves and hats.  If it starts to rain, stay off the highway.  Seriously, people do not know how to drive in the rain.  And, perhaps, worst of all, when temperatures “soar” above 85, everyone starts to complain about the heat.  The trick is having a secret stash of tricks to beat the heat.  Mine include a fan, a sprinkler and bathing suit in the back yard, going to the beach, and ice pops.  Lots of ice pops.

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You guys know me, though.  I can’t just go out and buy popsicles.  Not only are the store bought ones often (not always), loaded with refined sugar and other unpronounceable ingredients, but it’s so easy to make your own, you’ll wonder why you never did.  This time around, I dug through my pantry and found a can of coconut milk, a jar of honey, and a jar of vanilla bean paste (graciously sent to me by the folks over at Singing Dog Vanilla).  I had two limes left from a party the previous weekend.  Perfect.  All these ingredients were just begging to be put together, so I obliged.  The result is a creamy, limey ice pop with a hint of vanilla.  Perfect for days when hot means 80°.  I know.  Wusses.

Coconut Vanilla Lime Pops | tinyinklings.comCoconut Vanilla Lime Pops by Kayla King | tinyinklings.com

Coconut Vanilla Lime Pops
makes 4 ice pops

Ingredients

1 can full-fat coconut milk (organic if you can find it)
juice of 1/2 a large lime
zest of 2 limes
1 Tbsp. vanilla bean paste*
1 tsp. organic honey**

Preparation

Combine all ingredients in a small bowl and whisk to combine.  Pour mixture into ice pop mold and Freeze until solid.  Enjoy on a hot day!

*If you can’t find vanilla bean paste, substitute 1 Tbsp. vanilla bean paste for 1 vanilla bean, seeds scraped and pod discarded.  Increase honey to 2 tsp.

**Make it vegan and swap the honey for agave nectar!

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by Kayla on 07/08/2013

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Cardamom plum and vanilla bean paletas | tinyinklings.com
Can I just be honest? I’ve watched the movie Pitch Perfect about 8 times in the past four weeks. It was one of those movies I wasn’t sure I was gong to like (probably coming off my Les Miserables fail), but I ended up LOVING.  Synchronized lady dancing to a Mariah Carey chart topper?  Yes.

I may or may not have made this song my ring tone.  Don’t judge.

Other things I’ve done in multiples this month?

Consumed too many Americanos.

Made these cookies.

Listened to Tegan and Sara’s new album Heartthrob.

Dreaded Mondays.

Made ice pops and ate them out back in the sunshine.

Cardamom plum and vanilla bean paletas | tinyinklings.comTruth be told, these paletas came about from a need to use up some plums that were looking questionably wrinkly.  While they hadn’t gone bad, there we’re a bit too unappetizing looking to eat fresh.  I could have thrown them to the chickens, but decided to make a quick plum jam instead.

In a pan went plums with lemon juice, honey, water, and a pinch of cardamom.  Had I not been making paletas, I would have sterilized some jars, made a double batch, and preserved this business.  The jam is fantastic on it’s own, but combined with cool and creamy Greek yogurt, it’s on a whole other level.

I used natural sweeteners here to keep this recipe a little cleaner, but feel free to use any sweetener you like.  Or shortcut it and straight-out buy vanilla Greek yogurt.  Make it yours. Recipe after the jump. [click to continue…]

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by Kayla on 05/20/2013

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Gluten-free chocolate chip coconut bars | tinyinklings.com
Mondays are hard. I made you some treats! Truth be told, I made two batches of these in the span of one week. Whoops. I guess it could be worse. These treats are on the healthier end of the treat spectrum (Treat spectrum? Totally a thing, yes?), although, as with any treat, you I should probably eat them in moderation.

Gluten-free chocolate chip coconut bars | tinyinklings.comAlmond flour forms the base of these cookie bars. In with it goes sea salt, baking soda, and cinnamon. For the wet ingredients, we combine, an egg, some coconut oil, a bit of honey, and vanilla extract. Yum! Coconut shreds and dark chocolate chips join the party at the end. A cameo appearance if you will. A quick 15-minute bake in the oven and I dare you to not cut into these while they’re still cooling in the pan. Oh, and P.S.? Crossfitters will be happy to hear that these treats are PALEO! Cookie beast mode. No? Okay. {Recipe after the jump}

[click to continue…]

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by Kayla on 05/13/2013

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Lemon lime ginger ice pops | tinyinklings.com

Summers around here generally consist of short shorts, cold beer, and a blanket and umbrella thrown in the back of the car headed for the beach.  Last weekend was a doozy of a summer preview.  Mid-eighty degree temperatures had me craving all of the above, and while I didn’t make it out of the backyard, I did read a fantastic book and made you these popsicles.  You’re welcome.

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It was CINCO DE MAYO!!!! and my thoughts turned to tacos, tequila, and Tapatio (the trifecta in our house). Tacos were consumed, guacamole was devoured, and while I layed off the tequila (probably wise – I’m such a light weight), I did indulge in a beer to wash everything down.  And then I had an ice pop for dessert.

I made these ice pops with some of my favorite things: limes, meyer lemon juice, and ginger.  The ginger gives it a little kick, while smooth honey sweetens everything up without the use of refined sugar. I plan on having a stash of these in my freezer all summer long.  You never know when the heat is going to sneak up around here, so it’s good to be equipped with frozen treats to hand out to friends on a hot day. They just might reciprocate with a cold beer. Win-win.

Lemon lime ginger ice pops | tinyinklings.com

I wanted to try something new: combining my illustrations with my recipe posts. I made a little illustrated recipe card for these ice pops. Let me know what you think. I might keep doing them, if for nothing else than to keep practicing, which is always a good thing.

Fiesta Ice Pop Recipe Card by Kayla King

Fiesta Ice Pops
Makes 4 popsicles

Ingredients
1/4 cup fresh squeezed lemon/lime juice
2-inch knob of ginger, peeled and grated
Zest of 1 lime
1/2 cup honey-ginger simple syrup (recipe below)
1/2 cup water

Preparation
Combine all ingredients in a small bowl, stirring to combine.  Pour the mixture into ice pop molds and freeze.

Honey-Ginger Simple Syrup
Makes about 2 cups

Ingredients
2 cups water
1 cup honey or agave syrup
6-inch knob of ginger, chopped

Preparation
In a small saucepan, combine water and honey or agave syrup. Heat over medium flame until the syrup is dissolved.  Add the sliced ginger and simmer over very low flame for 20 minutes.  Remove from heat and allow to cool slightly.  Strain and and let cool completely to room temperature.

You will have some syrup leftover after making the ice pops.  Suggestion? Make homemade ginger ale! Just combine 1 cup club soda, 3 Tbsp ginger syrup, and ice.  Squeeze a lime over the top and enjoy!

Homemade ginger ale | tinyinklings.com

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by Kayla on 05/06/2013

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I’m ready for it to be Fall.  It’s September for crying out loud.  And yet, temperatures are still climbing into the mid-eighties in and around San Luis Obispo.  C’mon weather.  My fall sweaters are getting antsy.  Compromise?  Okay.

I made pumpkin pie ice cream!  Fall flavors meet a cool summer treat.  It’s melt-in-your-mouth good.  Oh, and guess what?  It’s vegan, paleo, and gluten-free.  Win-win?  Mmmhmm. [click to continue…]

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by Kayla on 09/19/2012

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Rule number one: don’t go shopping when you’re hungry.  And for that matter, don’t search for pictures of doughnuts on Pinterest when you’re hungry, either.  Just don’t do it.  Although if you’re going to fall down the doughnut hole (see what I did there?), this recipe is a great place to start.  There’s no frying involved, just a doughnut pan and a hot oven.  (On a side note: did you know how hard it is to find a doughnut pan when you live in a small town? I literally drove all over town trying to get my hands on one and where did I end up finding it?  Ross. Really? I digress.) Tender cake doughnuts are “fallified” (that’s a word, right?) with pumpkin puree, spices like cloves and cinnamon, and baked in the oven until just cooked through.  They are moist and tender, and just sweet enough.  A quick dunk in a maple cinnamon glaze and these treats are ready to eat.  Enjoy with a hot cup of black coffee or some hot apple cider if you’re feeling fancy.  I won’t tell if you don’t want to share. :) [click to continue…]

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by Kayla on 09/04/2012

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I took my friend Marni olallieberry picking the other day.  It was her first time doing the U-Pick at the berry patch and despite the heat and the dust, we had a fantastic time.  We may or may not have come home with extremely stained tongues from all the berries we ate while we were out there. Since MArni and her husband ere only in town for a couple days, I decided to make a batch of quick berry hand pies for us all to share.

This recipe couldn’t be easier.  I picked up a store-bought pie crust, cut it into four pieces, and simply filled them with macerated berries and sugar.  The hand pies came out of the oven all bubbly and delicious.  It took all my willpower not to bite into one straight from the oven, but when we did finally get to dig in, they were fantastic!

Berry Hand Pies

serves 4

Ingredients:

1 store-bought pie crust, thawed according to package directions (bonus points: make your own pie crust!)

1 pint berries (I used olallieberries, but you could use any berries that are available in your local area)

1 Tbsp sugar, plus extra for sprinkling

2 tsp. lemon juice

1 egg

Preparation:

Preheat oven to 375°.  Line a baking sheet with parchment paper. Set aside.

Beat egg with 1 Tbsp water in a small bowl.  Set aside.

Wash and dry your berries and put them in a medium bowl.  Add the sugar and lemon juice and let sit for 10-15 minutes.  In the meantime, prepare your pie crust.

Roll one pie crust into a circle or square between two sheets of wax paper, filling any tears. Using a knife, cut the crust into four equal pieces. Working with one piece at a time, place the pie dough onto the baking sheet with the parchment paper. Place about 2 Tbsp of the berry mixture off-center of the dough, taking care to leave a 1/2 inch space around the edges.  Brush the edges of the dough with the egg mixture.  Fold the dough over the filling to create a triangle.  Using a fork, press the edges to seal the filling in.  Using the tip of a knife, cut two small slits in the top of the dough. Repeat with remaining 3 dough pieces.

Put the turnovers on the baking sheet back in the refrigerator for 15 minutes for let the dough get cold again.

Remove turnovers from refrigerator. Brush the top of each turnover with the egg mixture and sprinkle with sugar.  Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbly.  Let cool, then dig in!

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by Kayla on 07/25/2012

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