Recipe: Yummy Refreshing Fruit Popsicles

Refreshing Fruit Popsicles. Healthy homemade fruit popsicles made with five ingredients or less! Four delicious recipes to choose from, strawberry, watermelon, lemon, and coconut. An easy and refreshing treat to help you cool.

Skip those artificially flavored suckers and make your own with fresh fruit. Turn them into some refreshing summer fruit popsicles of course! Here are my homemade fruit popsicles with fresh chunks of pineapple, nectarines, kiwi, blueberries, and strawberries. You can cook Refreshing Fruit Popsicles using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Refreshing Fruit Popsicles

1. Prepare About 3/4 cup of bananas (cut into rings).
2. You need About 1 cup of Mango cubes.
3. You need About 1 and 1/2 cup of pineapple cubes.
4. You need 3 tsp of lemon juice.
5. Prepare 10 tbsp of Greek yoghurt or plain vanilla yoghurt.
6. You need 10 tbsp of whole milk.
7. You need 4 tsp of honey.

Make these easy and refreshing homemade fruit popsicles for your kids this summer-using just two ingredients and real fruit. I will put practically anything in a popsicle mold: extra smoothie. Say hello to our best popsicle recipes. From strawberry-rosemary to rocky road, your freezer will be popping with these sweet frozen treats.

Refreshing Fruit Popsicles instructions

1. Prep and gather all the necessary ingredients. You can also use frozen fruits, just thaw them first..
2. Next, blend all the fruits, individually to form a puree. Strain the pineapple puree to get rid of the chaff(optional). Now, to the fruits puree, add 3 tablespoons each of both milk and yoghurt except the pineapple where you add 4 tablespoons. Then add 1 teaspoon of both lemon juice and honey except the pineapple where you add 2 teaspoons. Mix all the mixtures thoroughly until well combined..
3. Now, the mixtures are ready to be frozen, fill the popsicle moulds or you can also use papaer cups and popsicle sticks, leaving a bit of room at the top to avoid spillage and add in the popsicle sticks. To make two flavours, fill the moulds half way and freeze for 30 minutes till the bottom flavour is firm but not frozen, after add in the second flavour and then add also the popsicle sticks and freeze all popsicles for at least 7 hours or preferably overnight..
4. They will keep in the freezer for up to 1 week but if you are not going to consume the pineapple straight away, heat the pineapple puree on medium low heat for about 7 -10 minutes, stirring constantly to avoid burning, this will keep the pineapple from fermenting in the freezer. Enjoy frozen!.

Looking for some refreshing popsicle recipes? The triple digits are starting to slowly show it's ugly face around these parts. Fresh fruit is EVERYWHERE this time of year so go to the Farmers Market and have at it. To make these healthy fresh fruit popsicles you only need fruit and fresh juice. It's the perfect way to eat fruit in summer and it's also so refreshing.

Sesame Sticks

I think that this Sesame stick is close to a breadstick.

Because it's crunchy and rich (and so additive ^^). But it's a lot easier than breadsticks, as it's not using yeast, you don't have to knead, and when shaping, you just cut it into pieces, no need to do anything else.

Well, sesame is one of my favorite foods. A sweet that contains a lot of sesame always wins my heart, haha such as sesame bar. But the downside of the sesame bar is it's too sweet to eat.  

But our sesame stick is not coming with sweetness, each bite you will find richness from sesame with a lightly salty taste. Because we roast the sesame before using, the sesame stick is very fragrance too.

I can eat a lot of it at one sitting, haha.

You can turn this recipe into a dairy-free version by changing the milk into nut milk. 

English: Sesame Sticks

สูตรภาษาไทย: งาแท่ง 

日本語のレシピ：ごまスティック

Youtube: งาแท่ง/ Sesame Sticks/ ごまスティック

Sesame Sticks

Makes 22 sticks

30 g ...................... White sesame seeds

100 g .................... Cake Flour

1/2 tsp .................. Salt

10 g ....................... Granulated sugar

50 ml .................... Milk

20 ml .................... King Rice bran oil

Finishing

.............................. Milk, for brushing the dough

30 g ...................... White sesame seeds

I use King rice bran oil.

Place a pan over medium heat and pour the white sesame seeds into the pan.

Cook for 5-10 minutes, or until fragrant and golden in color.

Remove from the heat, and let the sesame seeds cool completely before using.

Put the flour, salt, sugar, and roasted sesame seeds into a bowl of a food processor.

Process until fully combine.

Pour the milk into the bowl, and process to combine.

Pour the rice bran oil into the bowl, and process to combine.

Remove the mixture from the bowl, and press with a palm of your hand.

And form the mixture into a bowl.

Cover with a piece of baking paper, and roll with a rolling pin into a 16x21 cm. rectangular.

Refrigerate for at least 1 hour.

Meanwhile, preheat an oven to 170℃ 

Line a baking sheet with a baking paper.

Brush one side of the dough with milk.

Sprinkle with 15 g of white sesame seeds.

Press the seeds into the dough.

Flip the dough.

And brush the dough with milk.

Sprinkle with 15 g of white sesame seeds.

Press the seeds into the dough.

Cut the dough into 22 pieces.

Place on the prepared baking sheet.

Bake for 20-25 minutes.

Remove from the oven and let the sticks cool completely before serving.

Sesame Sticks

Wholewheat sourdough starter

Actually, I wanted to share a sourdough Focaccia recipe.

But I remembered that there was no sourdough starter recipe in my blog ^^".  Many of you might already have the sourdough starter but this one is for the people who never try making it before. 

I used the recipe from SOURDOUGH BREAD MASTERCLASS WITH PATRICK RYAN (you can click the link to see the original recipe).  I found this recipe is very good, as it's easy to follow and the sourdough that you get will be very active and it's so strong, haha. Sometimes I forgot to feed it for almost 20 days, and it's still fine ^^.

Anyway, if you already had a sourdough starter, you don't have to make it again, just use the one that you have ^^.

Starting your sourdough starter is not hard, the only thing that you have to pay attention to is cleanliness. I clean and soak the bottle, lid, and spoon in boiling water for a few minutes before putting the flour and water into the bottle for the first time. After the sourdough starter is ready to use, you don't have to worry much about this, just don't forget to feed it, and it will be fine.

The recipe will be divided into 7 days process. You may think that it takes so much time, but the active time for each day is less than 10 minutes, after that just leaving it at room temperature (22-30℃) overnight. 

English:  Wholewheat sourdough starter

สูตรภาษาไทย:  ซาวโดว์สตาร์เตอร์แบบแป้งโฮลวีท 

日本語のレシピ：全粒粉サワードウスターター 

Wholewheat sourdough starter

This recipe needs 650 g of Wholewheat flour.

Day 1

50g ............. Wholewheat flour

50g ............. Water

Put the flour and water into a clean container and stir together until fully combined.

Cover and leave at room temperature (22-30℃) overnight.

Day 2

50g ............. Wholewheat flour

50g ............. Water

To the sourdough starter add 50g wholemeal flour and 50g water. Stir together until fully combined. Cover and leave at room temperature (22-30℃)  overnight.

Day 3

100g ............. Wholewheat flour

100g ............. Water

Throw away 100g of the starter.

To the remaining starter, add the 100g flour to the starter and mix in the 100g water.

 Cover and leave at room temperature (22-30℃)  overnight.

Day 4

100g ............. Wholewheat flour

100g ............. Water

 The starter should start to smell pleasantly sour with small bubbles appearing on the surface.

Throw away 150g of the starter.

To the remaining starter, add the 100g flour to the starter and mix in the 100g water.

 Cover and leave at room temperature (22-30℃)  overnight.

Day 5

150g ............. Wholewheat flour

150g ............. Water

The starter should appear active and full of bubbles.

Throw away 200g of the starter.

To the remaining starter, add the 150g flour to the starter and mix in the 150g water.

 Cover and leave at room temperature (22-30℃)  overnight.

Day 6

200g ............. Wholewheat flour

200g ............. Water

The starter should be quite active now and be full of little bubbles and smell slightly sour.

Throw away 250g of sourdough starter.

To the remaining starter, add the 200g flour to the starter and mix in the 200g water.

 Cover and leave at room temperature (22-30℃)  overnight.

             

Day 7

The starter should now be very active and full of bubbles and is now ready to use.

Remember when making your sourdough bread to always retain some sourdough starter which will be fed/refreshed, ensuring you have some sourdough starter for the next dough. 

To refresh or feed the sourdough starter:

Whatever weight of sourdough starter you have, add the same weight of flour and the same weight of water.

For example, to 100g of sourdough starter add 100g of flour and 100g water. Stir everything together.

If you have too much starter discard the excess and keep back what you need.

If you keep the sourdough starter at room temperature you will need to refresh/feed it every day.

But you can keep the sourdough starter in the fridge. If stored in the refrigerator, add the same weight of flour and the same weight of water to the starter every 10 days.

If using the starter from the fridge:

Take the starter out of the fridge the day before you plan to bake. Allow the starter to come to room temperature. The night before you plan to bake, refresh/feed your starter by adding the same weight of flour and the same weight of water to the starter.

Leave the sourdough starter at room temperature overnight. The next morning the starter should be active and full of bubbles and ready to bake with.

P & J Cookies

Well, it's time for a cookie recipe again.

Actually, there are only 3 types of baked goods that I make a lot lately, it's a cookie, cake, and bread.

No matter how much I love to bake and cook, I can only make the thing that I (and my family ) will eat and finish it.

My family members love something simple, and if they love something, I will have to make it again (and again, and again, haha). 

Lately, they love to eat cheese-stuffed Naan bread and Focaccia, and I have to make it every week.

Now, the only kind of baked goods that I can try new recipe is a cookie ^^".

Today is a new recipe for peanut butter lovers, but it comes with jam so you can call it P&J cookies!

I think a slightly tangy taste from berry jam goes well with rich and salty taste from the peanut butter.

If you love to eat a P&J sandwich, this P&J cookie might become your new favorite too.

English:  P & J Cookies

สูตรภาษาไทย:  พีแอนน์เจคุกกี้

日本語のレシピ：ピーナッツバターとジャムクッキー

Youtube: พีแอนน์เจคุกกี้/ P & J Cookies / ピーナッツバターとジャムクッキー

P & J Cookies

About 19 pieces 

70 g  .................... Unsalted butter

1/2 tsp ................ Vanilla extract

1/8 tsp ................ Salt

85 g ...................... Chunky peanut butter

75 g ...................... Brown sugar

75 g ...................... Granulated sugar

1 ........................... Egg

180 g .................... All-purpose flour

1/2 tsp .................. Baking soda

............................... Jam (I use strawberry jam)

Preheat an oven to 180℃ 

Line baking sheets with baking paper.

Put the butter, salt, vanilla, and Chunky peanut butter into a bowl.

Beat until smooth.

Pour both kinds of sugar into the bowl, and beat to combine.

Put the egg into the bowl, and mix to combine.

Sift the flour and baking soda into the bowl.

Fold to combine.

Use 4 cm. Scoop to scoop the dough onto the prepared baking sheets.

Use the back of a teaspoon to gently press an indent in the center.

Spoon jam into each thumbprint.

Bake in 180℃  Preheated oven for 16-18 minutes.

Remove from the oven.

Let it cool completely on the baking sheets.

P & J Cookies

Strawberry Baked doughnut

I baked a lot last week.

But didn't have anything to share, haha. As most of the things that I made were already posted, and new things that I tried was not perfect yet, I need to adjust the recipe before sharing them with you.

This doughnut is one of the recipes that I had to make it many times until it turns out good enough (in my opinion, hehe). Cute chocolate-covered strawberry baked doughnut, that's soft and filled with strawberry fragrance from strawberry jam. 

Because you don't have to fry it, the baked doughnut is very easy to make, plus it's healthier too.

For this recipe If you don't have a doughnut pan, you can bake it using muffin pans. And if you don't want to cover it with white chocolate, serving it plain is delicious too. 

English: Strawberry Baked doughnut

สูตรภาษาไทย: โดนัทสตรอเบอรี่แบบอบ 

日本語のレシピ：いちご焼きドーナツ

Youtube: โดนัทสตรอเบอรี่แบบอบ /Strawberry Baked doughnut/ いちご焼きドーナツ

Strawberry Baked doughnut

Makes 10 doughnuts

8.5 cm doughnut pan

Doughnut

40 g .............................. King Rice bran oil shortening

1/4 tsp .......................... Salt

1/2 tsp .......................... Vanilla extract

130 g ............................. Granulated sugar

1 .................................... Egg

125 g ............................. Cake flour

1 tsp .............................. Baking powder

100 ml .......................... Milk

40 g .............................. Strawberry jam

For decorating

270 g ............................ White chocolate 

...................................... Pink Chocolate coloring  

Preheat an oven to 180℃

Brush 8.5 cm doughnut pan with shortening.

Sift the cake flour and baking powder together, set aside.

I use King Rice bran oil shortening.

Beat the shortening with salt and vanilla until smooth.

Add the sugar and beat until combine.

Add the egg and beat to combine.

Pour half of the flour into the bowl, and beat to combine.

Pour the milk into the bowl, and beat to combine.

Pour the rest of the sifted flour into the bowl, and fold to combine.

Put the strawberry jam into the bowl, fold for 1-2 times.

Put the batter into a piping bag.

Pipe the batter into the prepared pan.

You will get about 10 doughnuts.

Bake in the preheated oven for 15-20 minutes.

Remove from the oven, and let them cool in the pan for 10 minutes.

Remove the doughnut from the pan, and let it cool completely on a wire rack.

Melt the white chocolate in a microwave, and mix in the chocolate coloring.

Dip the doughnut in the melted chocolate.

Let the chocolate set before serving.