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The Popsicle Maker: It's More Useful Than You Think

The Popsicle Maker: It's More Useful Than You Think



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Why both you and your children will be worshipping this wallet-friendly tool

The potential of the popsicle maker.

On these scorching summer days, how often do your children (or you) cry out for something sweet and refreshing to survive the heat? You can round up the troops and head to the nearest ice cream shop, or with this valuable tool, just pop open the freezer for a healthy and delicious homemade treat. Add a popsicle maker to your summer entertaining collection such as the Norpro Popsicle Maker, available at Sears for only about $20.

Fill with yogurt (or Greek yogurt for extra protein) fresh fruit of choice, and countless flavoring combinations such as vanilla, lemon, or cinnamon, and save for a hot day or a midnight snack minus the guilt. For a basic recipe to begin with, head here. Your kids will have no idea that they’re eating something good for them, and you will be bursting with pride. This tool is also perfect for a make-ahead treat so your summer BBQ as they are handheld and stress-free.

So pick up this tool at your local market and explore the possibilities for you, your family, or your next party.


Vintage Tupperware may be worth a lot more than what you paid for it

Though it's no surprise that midcentury modern looks are back in vogue, it turns out that the trend extends not just to furniture but to — of all things — Tupperware.

Yup, that old Tupperware that's been sitting around the house for decades might be worth quite a bit more than its original cost.

E-commerce sites like Etsy and eBay are full of "vintage Tupperware" listings with people selling everything from pitchers and coasters, to canisters and measuring cups — even oddities like salad dressing holders and cake covers are up for auction.

Back in the day, Tupperware even made toys.

This week's vintage Tupperware item from me is yet another Shape-O-Ball, with 9 shapes, 1 shape is missing.

Any excuse to put up my much younger self in front of my mam's Ercol divider unit. She still has it, although I did once break the cupboard handle. #vintageshowandsell pic.twitter.com/qWg3Yc6eg2

— Ever Rotating ️ (@EverRotating) January 16, 2019

Though no one is likely to become a millionaire from selling old Tupperware containers (the pieces aren't going for hundreds of dollars like vintage Pyrex dishes), select sets from the pastel-hued Wonderlier line or the Servalier line (which features bolder opaque tones) could certainly net the seller a few hundred dollars — depending on the condition and age of the pieces.

Stacy Verdick Case, the owner of Peony Lane Designs in Minnesota (who sells vintage Tupperware at her brick-and-mortar store, as well as online through Etsy), told TODAY Food that most of her items sell for between $4 to $20 apiece. Originally, many Tupperware pieces sold for about $2.

However, according to the popular antiquing site Dusty Old Thing, select single items in great condition may sell for up to $60. To score a great deal, Case recommends scouring garage sales, where clever buyers might be able to score a vintage piece for as low as 50 cents. To authenticate any piece of Tupperware, look for a two-part number (its mold number) stamped somewhere on the product and make sure the word "Tupperware" is also visible.

"If you are really lucky and hit an estate sale of a former vendor who has old stock from their selling days, you can get a whole set in mint condition for a couple hundred dollars," she said.

The most popular items, according to Case, include those in the "Crystal" color, since Tupperware still makes replacement lids in that hue, as well as the midcentury "Millionaire" line of pinks, greens and blues. Other hot pieces include salt and pepper shakers with atomic stands from the 1960s and the gold canister produced in the 1970s.

Why are these items so popular?

Case said that it's likely due to a mix of nostalgia for those who remember using the old Tupperware when they were growing up and the fact that these pieces are still functional. "The midcentury colors are lovely, and they . make sense [economically and environmentally] for the millennial generation," she said. "And since Tupperware was made to nest and store in tight spaces, they make sense in the tiny home generation."

The Facebook group I love My Vintage Tupperware features dozens of listings for old sets of tumblers, sandwich keepers and even containers designed for egg storage. While most listings are pretty modest, users can also posts requests for specific items and some avid collectors may be willing to pay a premium to complete a set.

In the process of writing this article, I discovered that I have a colorful colander that was passed down from my mother-in-law, and I did not even realize it was made by Tupperware! Though some classic plastic colanders are selling for up to $40, unfortunately the version I have in my cabinet is selling for about $10 on the auction site. So I think I'll just keep it and use it at home . for now.

How many of you remember these #vintage pastel coloured @tupperware bowls? pic.twitter.com/KpPcwAds1y

— Festival of Vintage (@fovintage) March 16, 2017

Of course, Tupperware still sells plenty of new items, too, and even has a Classic section on its website for new versions of items that resemble throwback pieces. Apparently, Tupperware parties are still a thing, as the company currently hires "consultants." But today, those consultants can hold a "party" online, in addition to setting up at a home.

And while you're rummaging through your cabinet, keep an eye out for any old Pyrex dishes — they may be worth a lot more!


20 Essential Dessert Tricks That Will Turn You Into a Pastry Pro

Even if you’re someone who cooks regularly, you might not even think about making your own desserts. Pastry is the most precise of the culinary arts, and it can be intimidating to tackle anything beyond a box of Duncan Hines brownie mix.

But it doesn’t have to be that way. To help you get your pastry legs underneath you. we’ve put together a list of our 20 favorite dessert tricks, including shortcuts to save time, and ingenious hacks you can use to impress your friends.

Some of these tricks sounds like pure alchemy—turning ice cream into bread, transforming a banana into ice cream (without any additions), and making hardened cookies soft again with just a slice of bread. Others are what we like to call “why didn’t I think of that” moves, like freezing whipped-cream puffs to use later with hot chocolate, or topping a cupcake with a marshmallow as it bakes in lieu of frosting. We’ve even got some surprising uses for items that have little to do with dessert, including dental floss for cutting cakes neatly, balloons as molds for edible chocolate cups, and a French press for making whipped cream.

Making dessert doesn’t have to be that hard—here are some home-cook pro moves that’ll take your pastry game to the next level.


An alternative take on making sorbets: Sorbets made with fruit purée and no sugar syrup

While this post focuses on “classic” sorbets made out of flavour and sugar syrup, there are other ways to make sorbet:

It is possible to make sorbets without any sugar syrup if the water content of the rest of the ingredients is high enough and sugar is added to the fruit purée: fruit sorbets are prime examples – go here for a delicious Strawberry sorbet made with this method!

Fruit sorbets can also be made by simply mixing fruit purée and sugar (in right proportions)

Sorbets made this way – basically by mixing fruit purée and sugar – tend to melt quicker than “traditional” sorbet (since they contain less water), but often make up for this by offering fuller and rich(er) flavour experience. Just keep in mind that you still need to add sugar in case you want to have a sorbet, rather than just a chunk of frozen fruit purée.


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Are you sure about Granny? I've never seen a recipe call for Self Rising flour AND Baking Powder/Salt, since those things are in Self Rising Flour.

Yay or Nay on the Self Rising Flour? I wanna try that bread!

That would be a fatal error on my part. Try it, it always works for me. I've also seen the recipe on All Recipes and it gets stellar reviews.

Speaking for all of Wisconsin, there is nothing better than a beer brat.

Years ago I lived in a large house with other college kids. Not surprisingly, we had a kegger or two. The problem was, what to do with all the beer afterwards. So for the next week or so we cooked with beer, ate with beer, killed snails with beer, washed with beer and bathed with beer.

In particular there was great interest in the beer-as-conditioner idea (it was a coed house). Well let me tell you: unless you rinsed a LOT, you smelled like beer. Not yeast, but beer. Like you'd been sleeping in a puddle of it all night complete with cigarette butts. But if you rinsed enough (and it takes a lot of rinsing) to get rid of the smell, then any conditioner effect washes away.

So, if you're willing to smell like an old beer party, it's great.

Try it at the beach. Spray or pour beer on hair and lay in the sun. Let your hair soak the beer and sun. After your hair is nice and toasty head for the water. The combination of sitting in the sun and then rinsing it off in the salty water seems to take the smell away.
You might night see the highlight-ing affects instantly..

* 1 cup sifted all-purpose flour
* 1/4 cup white sugar
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 1 cup beer
* 2 tablespoons butter, melted

1. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter stir with a whisk just until blended - a few lumps are okay.
2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

And I thought pancakes could't get any better. I wonder if they're good for a hangover. The pancakes that bite the dog that bit you.

Nothing better tasting than hot dogs boiled in beer. With a cold one on the side, of course.

I do believe that the legal age of all United American states is twenty-one. Unless I am mistaken, my home state of Louisiana was the last to up the ante to 21 from 18, on threat of national funding for roads being pulled.

Another great use for beer is simply health benefits from consuming alcohol. I believe that the standard accepted intake amount is one beer/glass of wine for women a day, and two for men, with a beneficial effect on the general overall health.

I've always wanted to try making a beer slushie (using a slushie maker or ice cream maker). I bet it would be FANTASTIC on those 102 degree summers in the CA valley.

This list is awesome! Just when I thought beer couldn't get any more useful or wonderful. That said, here is an additional use: Stoofvlees - Belgian Beef Beer Stew!

No one has mentioned the possibility of brewing your own. If you are like me eventually you will be able to brew beers and ales that you prefer over most brands.
The cost and enviromental benefits are fabulous.
I can brew a 5 gallon batch (50, 12oz bottles or over two cases) for approximately $15 or less. I have spent less than $250 on equipment and I am developing a terrific appreciation and understanding of beers and ales from this hobby.
Here are the ingredients and costs:
1. Malted barley- milled it will cost you anywhere from $.60 to $2.00 per pound- depending on the recipe you may need 6 to 15 pounds.
2. Hops- well these have gotten quite expensive lately but certainly last year you could buy them for $10 a pound or about $.65 an oz and you may use anywhere from 1.5 to 6 oz. They now are costing in the $2./ oz range, but the price will come down with the next crop.
3. Water- you have that- it may need a little conditioning- a complex subject, but my tap water works fine- I add a bit of Calcium Sulfate for hardness, but that cost about $.20 or less for a tablespoon.
4. Yeast: this miraculous micro-organism will turn the fermentable sugars into alcohol and flavors. You can get packet yeast for $2.00 or get the specialized Wyeast packets or White Labs vials for about $6- but you can pitch it several times and get 20 gallons out of a single vial- Then too if you live near a brew pub they may even give you yeast.


Five Fun and Easy Ice Cube Tray Recipes You Should Try Right Away

You probably use your ice cube trays only for freezing plain H2O, but these inexpensive trays are much more versatile and cool (pun intended) than you'd think.

You can use them for all sorts of things — from organizing your jewelry and office supplies to storing herbs and making bath fizzies and tea light candles. And if you think a little outside-the-freezer-box (sorry! Couldn't help myself), you can also use these handy trays to whip up a variety of scrumptious treats.

Looking for some quick inspo? Check out these five delish ice cube tray recipes, exclusively crafted for you, by the creative folks at Plated:

Chocolate Peanut Butter Candies

2 cups semisweet chocolate chips

2 tablespoons coconut oil

1 cup peanut butter (note: try not to use natural peanut butter here, if possible, as it’s runnier

and takes longer to harden in the freezer)

  • Line a baking sheet with parchment paper. Working 1 tablespoon at a time, dollop peanut butter onto the prepared baking sheet, spacing apart. Transfer baking sheet to the freezer to chill and let it set for about 30 minutes.
  • In a medium heatproof bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals until completely melted. Pour melted chocolate into an ice cube tray to nearly fill each indent.
  • Once the peanut butter is chilled, remove it from freezer and press one tablespoon chilled peanut butter into the center of each chocolate cube.
  • Cover the ice cube tray with plastic wrap and let it freeze for two to three hours.
  • Once set, remove candies from ice cube tray and enjoy!
  • Store any remaining candy in the refrigerator to prevent from melting.

Frozen Key Lime Squares

1 tablespoon granulated sugar

5 tablespoons unsalted butter, melted

1 (8-oz.) package plain cream cheese, softened

1 (14-oz.) can sweetened condensed milk

2 teaspoons grated lime zest

1/2 cup fresh lime juice (key lime or regular)

1/2 teaspoon vanilla extract

1 tablespoon granulated sugar

  • Place graham cracker sheets and 1 tablespoon sugar in a food processor and pulse until finely ground.
  • Drizzle over melted butter and pulse until crumbly (it should have the texture of wet sand).
  • Using a teaspoon, divide graham cracker crumbs among 18 2x2-inch square silicone ice cube molds, filling about 1/3 of the way, pressing firmly into each square. Refrigerate until filling is ready.
  • In a large bowl, combine cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla.
  • Beat with an electric mixture at medium speed until completely smooth. Divide filling evenly among ice cube molds, filling to just below the rim of each.
  • Refrigerate overnight. Refrigerate any remaining filling in a bowl or glass, then top with crushed graham crackers for a snack.
  • Place a large bowl and the beaters of an electric mixer in the freezer for 10 to 15 minutes (this will make the cream easier to whip).
  • Remove bowl and beaters from the refrigerator, add heavy cream and 1 tablespoon granulated sugar, and beat on high speed until thickened and stiff peaks form.
  • Let ice cube trays sit at room temperature for 2-5 minutes before unmolding.
  • Use a teaspoon to dollop whipped cream over key lime pie cubes (you can also pipe the whipped cream if you’re feeling fancy).
  • Zest whole lime over the cubes and garnish each square with a piece of lime.

Mini Pain Au Chocolat

4 5-inch squares puff pastry

½ cup semi-sweet chocolate chips

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Separate puff pastry squares and set aside to soften at room temperature (we recommend 10 minutes). Once the puff pastry has softened, transfer to a clean, dry surface.
  • Whisk one egg in a small bowl.
  • Arrange two squares of puff pastry, end to end in a single layer, overlapping each square by ¼-inch. Pinch and seal seams to create a single rectangle of pastry. Repeat with remaining 2 squares of puff pastry.
  • Using your hands, gently stretch or press puff pastry cubes into rectangles slightly larger than your ice cube tray.
  • Line the ice cube tray with the rectangular puff pastry dough, gently pressing dough into each indent. Fill each indent with chocolate chips, divided evenly. Top with remaining puff pastry sheet, pressing gently around the border of each pain au chocolat to seal.
  • Next, flip the ice cube tray. Using a knife, trim and discard any excess puff pastry. Now, separate each chocolate croissant.
  • Arrange the cubes on the baking sheet, spacing apart. Lightly brush tops of pastries with whisked egg.
  • Bake for eight to ten minutes, or until the pastry is puffed and golden brown. Let it sit for ten minutes and enjoy!

Pimento Cheese Pastries

4 5-ounce squares puff pastry

½ cup jarred pimento peppers

8 ounces grated cheddar cheese

¼ teaspoon crushed red pepper (optional)

  • Line a baking sheet with parchment paper. Preheat oven to 425°F.
  • Set puff pastry squares and cream cheese aside for at least 10 minutes, to soften at room temperature.
  • Take the pimento peppers and finely chop them. Next, whisk an egg in a small bowl.
  • Once the cream cheese has softened, cut into 1-inch cubes (this will make it easier to blend

with the other ingredients) and place in a large bowl.

Chocolate Mousse Pops

(Adapted from Morsel’s Easy Chocolate Mousse)

3 ounces bittersweet chocolate, melted

2/3 cup heavy cream, whipped

    Take both the eggs and remove the yolk. Beat egg whites in a stand mixer with a whisk attachment on medium speed until soft peaks begin to form. Now, slowly add in sugar and continue to beat until firm (10-15

You might also want to check out this delightful Frozen Cheesecake Bites recipe and this Ice-Tray Sushi Blocks recipe.

Now, it's time to take out those ice trays!

I’ve been a digital journalist and writer for the past four years, primarily covering the world of lifestyle and wellness. After completing my postgraduation in

I’ve been a digital journalist and writer for the past four years, primarily covering the world of lifestyle and wellness. After completing my postgraduation in International Journalism, I worked as a Features Writer at Cosmopolitan India where I wrote extensively on pop culture, beauty and everything lifestyle. I've also contributed to The News Hub, Business for People and Planet and OneWorld South Asia, among other publications. Other than that, I'm an avid reader and enjoyer of quality procedurals. When not penning articles or chasing deadlines, I like to bake, dabble in poetry, make DIY craft projects and coddle my tripod cat.


Creamy Strawberry Lemonade Popsicles

Popsicles are a great way to beat the heat this summer. They're a fun and easy snack for kids to prepare that doesn't heat up the kitchen or make a lot of mess. Try these Creamy Strawberry Lemonade Popsicles for a fun take on some favorite summer flavors.

Ingredients

  • 12 oz Frozen Strawberries
  • zest of 1 Lemon
  • juice of 1 Lemon
  • 1/3 cup Granulated Sugar
  • 6 oz Cream Cheese
  • 6 ounces Plain Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • Powdered Sugar, if needed, for adjusting sweetness to your preference

Instructions

  1. In a saucepan, combine the strawberries, lemon juice, lemon zest and organic cane sugar.
  2. Cook over medium heat, stirring periodically, for about 5 - 10 minutes, or until they are soft and the juices are bubbling.
  3. Pour the strawberry mixture into a powerful blender, such as a Blendtec Blender, and puree until very smooth. I ran the &ldquowhole juice&rdquo pre-programmed functioin on my blender.
  4. Add the remaining ingredients: cream cheese, Greek yogurt, and vanilla extract. Puree until smooth.
  5. Taste and add powdered sugar if needed to adjust sweetness. If the sweetness is to your preference, then omit any extra.
  6. Pour the mixture into the popsicle molds. Place popsicle sticks in the center and freeze, 4 - 6 hours, or until the mixture is frozen solid. Some popsicle molds might take longer than others depending on the shape, size and thickness of the popsicles.

Notes

HOW TO STORE POPSICLES

We like to have a few flavor options stashed in the freezer to choose from.

By removing the popsicles from the popsicle mold, it frees up the Reusable Popsicle Mold so we can make another flavor before the ones we just made are all gone.

  1. Prepare your popsicles according to the recipe instructions.
  2. Remove the popsicles from the mold, if you are using one. It helps to run warm water along the outside of the mold to dislodge any stubborn popsicles from the container. Just don&rsquot use too hot of water or do this for too long because you don&rsquot want to risk melting the popsicles too much.
  3. The popsicles might be slightly softened after removing, especially if you had to run warm water on the outsides of the mold. To remedy this, place them on a parchment lined cookie sheet or other freezer-safe flat surface. Re-freeze the popsicles for 5-15 minutes, until they are completely hard again. Otherwise you might end up with a bunch of popsicles all stuck together inside your bag.
  4. Remove the popsicles from the freezer safe sheet and place them in a freezer zip top bag that has been labeled with the flavor and the date.

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Nutrition Information

Did you make this recipe?

I&rsquod love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you&rsquore cooking up in YOUR kitchen!

Updated from the archives, originally published Aug. 6, 2012.

Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you&rsquore cooking up in YOUR kitchen!


The Only Good Waffle Is a Crispy Waffle

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

One thing I want to get off my chest—right off the bat—is this: Separating eggs and whipping the whites in and effort to create lighter, crispier waffles is bogus. So, if you’re worried that this is going to be a story about a meticulous folding technique that requires more bowls than you want to deal with at 7:42 on a Saturday morning, you’re in luck.

Now that that’s out of the way, let’s go for a short visit to the beginning. I grew up eating “Oh Boy” Waffles. That is not merely the joyful name my mother gave to my once-and-always top-tier breakfast, it’s the actual name of the recipe in the Better Homes and Gardens New Cook Book (1973 printing). The classic, with its unmistakable red gingham cover, was one of the few cookbooks my mother kept close at hand in the kitchen instead of on the den bookshelf, where the bulk of her collection resided.

In my memory, “Oh Boy” Waffles—ideally topped with fresh blackberries, whipped cream, and syrup—were great. Perhaps it was just all that sugar talking. Upon revisiting the recipe recently, I had to come face-to-face with a certain reality: They’re kind of basic. All-purpose flour, plain milk, vegetable oil, etc. Not that there’s anything wrong with a basic recipe, if it works and it’s what you’re in the mood for.

Cooking waffles is more akin to frying than to baking.

But these days, when I commit to waffles (which require lugging out electronics and accepting that breakfast will be more or less devoid of nutrition), I want them to have a little something more: nutty whole grain or tangy buttermilk or flavor-enhancing butter, some other something. And what I want more than anything is for the surface of that waffle to shatter under the weight of my teeth. I want the interior to be tender, with a slight chew, and I want the whole batch to come out uniformly so that my second (or third!) waffle is just as crisp and delicious as the first.

Unfortunately, not every waffle can be perfect. Among the many waffles I’ve made in my life, there have been quite a number of floppy might-as-well-have-been-a-pancake failures. (Please don’t come for me, pancake people, I am not belittling your precious breakfast it’s just not what I was going for in the moment.) Lately, though, I’ve wondered: How can I end up with an ideal tender-but-seriously-crisp waffle every single time?

The most obvious answer is to start with a good recipe. After a less-than-satisfactory round with “Oh, Boy,” I gathered several promising waffle recipes from recent cookbooks along with a few classics. You could say that I tested no fewer than five waffle recipes (over the course of just a few weeks) for this story. The truth is, I’ve been unofficially testing uncounted waffle recipes for years. Of course, I’ve given the most recent trials a touch more scrutiny. I made several recipes more than once, dipping my reluctant toe into modernist cooking with amendments like EverCrisp, a product whose sole purpose is to create long-lasting crisp crusts. It sort of worked, but not really in the way that I wanted it to.

Despite my best efforts, waffles that should’ve been great…weren’t. Recipes with the word crispy IN THE TITLE resulted in waffles that had great flavor, but were as flabby as flabby gets. I started to wonder: Is the dream of a crispy waffle solely dependent on having the right waffle maker? And, Is my waffle maker not the right waffle maker? (Don’t worry, the moral of this story is not “go out and buy a new one.”)

Along the way, I talked to a few waffle experts and picked up some tips that both steered my eyes toward better recipes and my technique toward better breakfasts.

Molly Marzalek-Kelly, senior recipe tester for King Arthur Baking Company, told me that to understand why waffles get crisp, I first needed to understand the difference between a waffle batter and a pancake batter. “Waffles typically contain more fat (butter or oil) than pancakes,” she explained. They often have more sugar too. Another source, chef Todd Richards, agrees, but here is where their opinions diverge: Marzalek-Kelly believes that a waffle made with oil will be crispier because oil results in a thinner batter. Richards says butter will actually give you a more crisp end product, since the natural sugars in the butter will aid in caramelization. That said, they both agree that a waffle made with melted butter will taste better and any minimal sacrifice to the un-crisp gods is worth opting for dairy. Flavor, in this instance, conquers all. (For the record, I think I’m going to have to side with Richards here, since I learned in a previous conversation with baking legend Rose Levy Beranbaum that when a cake is made with oil instead of butter, it often results in a more tender crumb. And while we all need a little tenderness, that texture does seem to be in direct opposition to crispiness, no?)

When you’re using melted butter, Marzalek-Kelly says it’s a good idea to heat your milk or buttermilk slightly, too, so that when the butter is added, it doesn’t resolidify into buttery clumps.

Waffle recipes rely on sugar to help the surface of the waffle caramelize—cooked sugar helps the waffle get crispy and stay crispy. You don’t have to use standard white granulated sugar, though. In fact, my favorite waffle recipe (more on that guy in a minute) relies on maple syrup for sweetness, which gives the batch a flavor bump to boot.

Now, I’d like to go back to my bold, brave opening statement: When it comes to waffles, never whip your egg whites. Please, hear me out. Whipping egg whites for a cake, or even a pancake, makes total sense. The whipped whites provide extra lift and create an airy finished product. But waffles are cooked in an enclosed vessel, so there’s nowhere, really, for the batter to be lifted.

What’s more, the ideal waffle has a rigid exterior surface. And things baked with whipped egg whites have a tendency to settle after they are removed from the heat (think of a fallen soufflé). Every time I made a waffle with whipped whites, the surface would buckle as the waffle cooled, resulting in a wrinkly, limp waffle. Every. Time. The extra bowl, extra whisk, extra arm work, and extra cleanup just isn’t worth it.

So which recipes actually proved to make the best waffles? Know this: If you can make them yeasted, do make them yeasted. The absolute greatest waffles I made along this journey were the yeasted waffles from the latest edition of King Arthur’s The All-Purpose Baker’s Companion. I’ll admit that I made this recipe toward the end of my waffle research, after I’d learned a lot of the cooking tips contained within this article. Still, the King Arthur waffles were the one batch that was crispy from edge to edge, from first waffle to last—and they stayed crispy long after cooking and cooling.


Creamy Red Bean Popsicles (红豆冰棍)

These red bean Popsicles are super creamy with bits of chewy beans inside. Only three ingredients are required—they’re very easy to make.

Vitamix blender. The whole cooking process required some patience, but it was so simple and straightforward.

  • Start by soaking dry beans overnight. Then simmer them until tender.
  • Blend the beans with milk until smooth and silky. Add a small cup of whole beans for a bit of chewy texture. You can adjust the blending time, so the bean paste will reach the desired consistency.
  • Add condensed milk and blend again. This is a key ingredient to making creamy popsicles, just the way we like them.
  • Transfer the mixture into popsicle molds, resisting the temptation to drink the whole batch of the mixture, and freeze them.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Vitamix. All opinions expressed are my own. Thank you so much for supporting the companies that keep this blog going.


What do you need to make homemade popsicles?

Making your own popsicles at home is easier than you think! All you need are three things!

  • A blender - I recommend a high-speed blender but for this recipe, any blender will do.
  • Popsicle molds - Any popsicle molds will do, the only thing that might change might be the amount of liquid you'll need based on the size of your popsicle molds. Try the ones in the link, they make the exact same popsicles as the ones in the photos!
  • Wooden popsicle sticks - There isn't much you can replace popsicle sticks with but they're cheap and really easy to find!

Ice cream Recipes

Making ice-cream at home is now easier than you can even think! Whether you are looking for the creamiest and smoothest vanilla or a chocolate flavor, Mothers’ Zone brings a wonderful collection of delicious ice-creams for you this summer. With these recipes, you don’t need an ice cream machine – simply put it in the freezer and enjoy the creamy delight in the sunshine. So, indulge in making the perfect dessert with little effort and create a true treat for everyone.

Mango Ice Cream

With the market getting loaded with the king of fruits, it is time to make some fresh ice-cream with the goodness of mango pulp. Mango ice cream is a delicious recipe that offers the wonderful flavor of mango and is the perfect summer delight. So try making this dessert with easy steps shared by Mothers’ Zone.

Click here to read the step by step method of preparation of Mango Ice Cream

Chocolate Ice Cream

It’s summer now and it’s time to dig into delicious ice creams of your favorite flavors. Eaten as a snack or dessert, this popular dairy product is always a hit among kids. But if it is not possible to visit an ice-cream parlor often, then why not try to make it yourself instead of buying it. Mothers’ Zone shares with your Chocolate Ice-cream recipe that is easy to make and of course a great project to try with the kids.

Click here to read the step by step method of preparation of Chocolate Ice-cream.

Falooda Kulfi

Falooda kulfi is a traditional ice cream that finds its place in every Indian buffet counter. Falooda originally an Iranian drink is now famous in many countries and in India it is eaten with kulfi. This recipe stands out for its rich flavor and creaminess and today Mothers’ Zone will share with you easy steps to make this recipe at home.

Click here to read the step by step method of preparation of Falooda Kulfi.

Kesar Pista Kulfi

Who doesn’t love to have kulfi during the summer time? Be it your kids or adults, you will find everyone opening the freeze to check whether it has set or not? This is common in every Indian home as this recipe is a gem among Indian desserts and is perfect to satisfy yourself any time of the day. Mothers’ Zone brings to you the recipe of Saffron Pista Kulfi, so that you can make it at home often and create sweet memories for everyone.

Click here to read the step by step method of preparation of Kesar Pista Kulfi.

Vanilla Ice Cream

Nothing can beat the taste of creamy and smooth ice cream on hot summer days. But visiting the ice cream parlor everyday with your kids may not be always possible. If vanilla is the flavor that you all love, then Mothers’ Zone can help you to make Basic Vanilla Ice Cream recipe at home with easy to follow steps. So don’t waste your time anymore, instead get prepared for this creamy delight that can be prepared in advanced and served anytime when you desire.

Click here to read the step by step method of preparation of Basic Vanilla Ice Cream

Strawberry Basil Ice Cream

Ice cream is loved by kids and this sweet dairy product is a great method to make them consume milk and cream. Made with different flavors, it is something that can be really refreshing during summer season. Strawberry Basil Ice Cream recipe may not be a common flavor, but it is one of the best summertime combinations. Mothers’ Zone shares with you easy to follow instructions to make this creamy ice cream at home.

Click here to read the step by step method of preparation of Strawberry Basil Ice Cream.

Banana Coconut Ice Cream

If you are craving for a dairy treat, then nothing can be better than a scoop of soft and smooth ice cream this summer season. So, if you are willing to try your hands on some special flavor then try making Banana Coconut Ice Cream at home and indulge in this ultimate dessert that has a wonderful texture and a tropical flavor. Mothers’ Zone shares with your this recipe so that you can satisfy your kids and family members easily.

Fresh fruit popsicles

It’s summer time and the heat wave is increasing day by day. At this time popsicles are simply perfect to keep you cool. With hundreds of combinations before you to make pops, it is time to use some fruits that are healthy and perfect to create the most savory fresh fruit popsicle treat. Mothers Zone shares with you step by step instructions to make your task easier.

Click here to read the step by step method of preparation of Fresh fruit popsicles.


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