Roasted Blueberries n Cream Popsicles

Roasted Blueberries n Cream Popsicles are the ultimate summer treat! They’re full of rich, jammy blueberry flavor, marbled with sweet honey almond milk “cream.” This one’s a crowd-pleaser for sure! 

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In case you hadn’t heard…



Ever since I got an ice pop mold for a wedding gift (I’m probably supposed to say “we,” right?), and then supplemented it with another mold (TJ Maxx!), I’ve been going crazy for homemade popsicles! Um, did you SEE my Birthday Cake Fudgsicles and my Mango Coconut Ice Pops?! Yeah.

Well Popsicle Week excites the bejesus out of me because a bunch of bloggers, including myself, have been rounded up by the AHmazing Billy of Wit and Vinegar to all share a popsicle recipe this week.

So, get your frozen treat on!

I knew I absolutely had to make a Roasted Blueberries n Cream Popsicle. Don’t ask me why. Maybe berry crisp or pie was dancing through my brain. But, it had to be done.

Roasted Blueberries n Cream Popsicles (

Roasted Blueberries n Cream Popsicles (


Fresh blueberries, roasted with coconut sugar until jammy and jamming, stirred into honey almond milk, and frozen to perfection! Then…roll that suckah in some coconut sugar and you have an ULTIMATE Summer cooler. Yum.

Roasted Blueberries n Cream Popsicles (


Roasted Blueberries n Cream Popsicles (

This little face says it all…

Roasted Blueberries n Cream Popsicles (

I don’t typically show you what I do with the other 75% of my time…but these little ones have kept me on my toes for 2 ½ years! (Cheers to all the fellow nannies out there!) And, well, when it came to choosing to have my husband holding a popsicle or a cute little 3-yr-old in a swimsuit holding the popsicle…

Husband…child…man hands…kiddo hands…

Roasted Blueberries n Cream Popsicles (

Roasted Blueberries n Cream Popsicles (

You get it. Kid won. Sorry honey.

Anyways! Hope you love um. We certainly do! And keep an eye on the Popsicle Week happenings too!

Roasted Blueberries n Cream Popsicles
Roasted Blueberries n Cream Popsicles are a sweet summer treat! Jammy roasted blueberries are swirled with sweet honey almond milk, frozen to perfection and then rolled in coconut sugar! (makes 6 pops)
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  1. 1 ½ cups fresh blueberries
  2. 1 Tbs. coconut sugar
  3. 1/8 tsp. cinnamon
  4. 2 cups unsweetened almond milk
  5. 2 Tbs. local honey
  6. extra coconut sugar, for rolling (optional)
  1. In a small baking dish, sprayed with nonstick spray, place your blueberries in and even layer and sprinkle with the coconut sugar. Toss them around a bit to get them covered. Roast them in a 400 degree oven for 15 minutes, stirring once or twice to ensure the sugar doesn’t burn.
  2. Transfer the cooked blueberries to a dish, stir in the cinnamon, and let the jammy mixture cool and thicken.
  3. In a jar (or container with a lid), combine the almond milk and honey. Shake to combine.
  4. Divide out half of the jam between your Popsicle molds, spooning a bit into the bottom of each one. Fill each mold with the honey almond milk until almost full. Spoon the rest of the jam carefully into each of the molds. Use a popsicle stick to carefully give a quick swirl through the milk and blueberries in each mold.
  5. Insert sticks and freeze according to your mold’s directions. (Mine says at least 6 hours.)
  6. When you’re ready to eat them, run the mold quickly under hot water, pull the Popsicle out of the mold, roll the edges in coconut sugar and enjoy!
  1. I found my popsicle molds at TJ Maxx and Sur la Table. They are also available at Williams Sonoma, on Amazon, and many more places!
Treats With a Twist
Roasted Blueberries n Cream Popsicles (



Oh fine, here’s one last kiddo pic for ya…

Roasted Blueberries n Cream Popsicles (

Pretty sure he’d pull on his face until it hurt if it made her laugh! 


PS. Happy Birthday to my little brother!! I love you! 

Springing Into Summer

The second half of last week was shocking.

Not “omg that was so wonderful!” shocking, but more like “holy crap I can’t believe all that ish could happen to one person” shocking. Not good.

It was the kind of week where you:

… wonder if your car insurance is going to scare your wallet because you scraped up the front of your car; wonder if your husband is going to be upset about that because he was out of town and everything seems to crumble while he’s gone; wonder if your husband will notice that you can’t make him dinner because you’ve completely given up on cooking meat while he’s gone, so you don’t technically have “dinner material” in the fridge; you decide to do a 5K but it’s over 100 degrees outside so you feel like hell when its over; you slip and slam your shin into something ridiculous (i.e. the toilet) and bruise it so bad that you cry like a little kid and now have a baseball-sized knot on your shin; your husband’s dog has gone from eating the carpet to eating the shower curtain, and you no longer have a place to put her when you leave the house; you go to try on shorts for the summer and leave crying because you can’t believe what size you are right now (due to my health, not for lack of hard work)…

It was one of those weeks where you tell your husband to please tell nobody that any of that happened, but then you decide to tell the world because that’s just what you do.

You just want to curl up on the couch, watch Finding Nemo, and go to bed at 8:30 and pretend like none of it happened and that it’ll all be fixed overnight.

Oh, and can someone come clean your apartment too? While we’re talking fantasy life-fixing.

So, now that Spring has gone out with a bang, let’s hope Summer is a bit shinier.

I do want to share with you my favorite recipes from the past couple months, because a lot of them are perfect for this Summer heat! 

1. Lavender Lemonade

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2. Strawberry Poppy Seed Crisp with Lavender Honey Cream -

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3. Birthday Cake Fudgsicles

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4. Mango Coconut Ice Pops

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5. Berry Fizz Floats

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6. French Toast Bananas

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7. Honey Banana Smoothie

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8. Super Berry Smoothie

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9. Super C Smoothie

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So there you have it! A lot of COLD recipes for the sweltering heat that’s to come. And a few not-so-cold recipes that still scream SUMMER!!

I know that things will be better for all of us. A bit of a tan always helps. 

Birthday Cake Fudgsicles

Birthday Cake Fudgsicles will blow your mind! I’ve made thick, rich, chocolatey cake batter-like pourable fudge that is 100% dairy-free with no added sugar! I’ve combined that with some killer leftover cake scraps, adorable and necessary sprinkles, and now you have the treat that will rock your summer! You’re welcome! 

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Well I certainly enjoyed my three-day weekend! And having these in my freezer the second I got home probably made ending the weekend a whole hell of a lot easier! 

I don’t know how I got all of the fudge batter from the Vitamix, into the molds. It’s seriously so good that I was about to just tip it straight into my mouth. My kitchen overlooks my family room, and my husband was sitting on the couch…I just knew that the second I started glugging it straight from the blender he would glance over and be horrified at what he was seeing…

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SO it made it into the popsicle molds. Thank God for that, right? Maybe. Well, for you at least.

So, basically, I took cake scraps from my fridge. I don’t throw away cake scraps. That would be wasteful. And who could seriously throw out leftover Cashew Cake?! Not I. Heeeeeeellllll NO. 

You can use whatever cake scraps you have. If you’re not a cake hoarder like me (shame shame) then you can make a cake from whatever mix you have. Let it cool. Use what you need for these pops then SAVE the rest! Scraps, done. 

Don’t forget sprinkles! Use cute ones! Please. 

And enjoy. These will seriously blow your mind. 

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Birthday Cake Fudgsicles
Creamy, rich, chocolatey dairy free batter is mixed with your leftover cake for an incredible Birthday Cake Fudgsicle treat! Don't forget the sprinkles! (makes 6 fudge pops)
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  1. 1 can coconut milk (I used unsweetened, low fat, 13.5 ounces)
  2. 3 dried dates (try to find tender, not hard dates)
  3. 3 Tbs. plain almond milk yogurt*
  4. 1 ½ tsp. vanilla extract
  5. 1 ½ Tbs. cocoa powder (dark)
  6. pinch of sea salt
  7. 1-2 cups cake scraps**
  8. sprinkles
  1. In a powerful blender (I love my Vitamix!) combine the coconut milk, dates, yogurt, vanilla, cocoa and sea salt. Blend until completely smooth. Try not to drink it all when you start tasting it with your spoon!
  2. Set up your pop molds. Drop small pieces of cake into each mold and some sprinkles. Slowly pour the batter into each mold, letting it settle to the bottom before finishing filling up to the fill line (I used a toothpick to ease it down the sides of the molds). Sprinkle on a few more sprinkles. Apply the lids and sticks.
  3. Freeze in a level spot in your freezer, at least 6 hours. To de-mold, run the mold under hot water for a hot minute. Demold. Lick. Enjoy!
  1. *I used Almond Dream plain low-fat almond milk yogurt. I found it at Whole Foods. You can use whatever yogurt you prefer, but I HIGHLY recommend trying this one because I think it already kind of tastes like cake batter. Can't beat that.
  2. **I keep cake scraps in the freezer for these reasons! I just know there's no reason to toss out cake edges and scraps. You can make up a quick cake from a box mix and let it cool completely and then use pieces for these Fudgsicles, then be sure to save the scraps for another day!
Treats With a Twist

Cookie Dough Cashew Butter

Cookie Dough Cashew Butter is the perfect treat for everyone who loves eating cookie dough raw…except it’s nut butter, healthier than cookie dough, and perfect to spread on everything (especially spoons)! 

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I always wished I could be one of those women that hears good news about a friend and is nothing but 100% happy for them. Is it terrible that I’m not? It’s not that I’m not happy, its that I get extremely jealous.

I tell them “omg I’m happy for you” via text and really I’m sobbing and being all, “oh woah is me” immediately afterwards. How terrible is that? Like on a scale of “you’re so normal” to “sheesh you’re really an awful person.” Maybe an 8?

Yes, I realize that may have not been a numerical scale.

Well, at least I really AM happy for that person WHILE pitying myself and wishing I could have ALL THE THINGS too. But honestly, I can’t right now so…move on?

Make Cookie Dough Cashew Butter?

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Yeah, that’s an awesome idea. Plus, I was making it while this person was telling me her good fortune. So, it heals all soulful wounds. Hopefully. Pretty sure. (I bought her a card; am keeping the Cookie Dough Cashew Butter for myself)

It tastes exactly like cookie dough. Spot on. And my husband threatened to eat it ALL before the pictures were taken. I had this horrible feeling I’d go to bed, and when I woke up, his face would be smeared with the Cookie Dough Cashew Butter and the jars would be strewn all over the kitchen…

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No wonder I didn’t sleep last night. Has nothing to do with me being an emotional, jealous mess. Nothing.

Anyways. You’ll die when you eat this. In the best way possible. It’s practically edible cookie dough…so you can let your fabu preggo friends eat it too (sorry, I really hate when people say that so why did I just do that??)…and you can smear it on hot waffles and the chocolate chips will totally turn into pools of chocolate lava goodness.

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Chocolate lava goodness, people!

Gluten free if that floats your boat, vegan if you use the allergen-free or dairy free chocolate chips (like I did), totally killer good if you make it with extra love. 

Cookie Dough Cashew Butter
Cookie Dough Cashew Butter is a chocolate chip-studded jar of happiness. Slightly toasted cashews are blended until smooth and creamy, then mixed with vanilla, a touch of sweetness and chocolate chips. (makes 2 small jars, approximately 1 cup)
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  1. 1 ½ cups raw cashews
  2. 2-3 tsp. coconut oil
  3. 2 tsp. coconut sugar
  4. 1 Tbs. vanilla extract
  5. 1/8 tsp. almond extract
  6. ¼ tsp. sea salt, plus extra
  7. 2-3 Tbs. mini chocolate chips (dairy free, if desired)
  1. Slightly toast the cashews to warm their oils, but do not toast them completely (I turn my oven to 350 degrees F and set the timer for 5 min. I pull the cashews out just as the color starts to change).
  2. Place the still-warm cashews in your food processor, food prep, or Vitamix. Blend until it becomes cashew butter (patience is key! Scrape down the sides every now and then. This may take awhile depending on your machine. The cashews will go from powdered to chunky paste to liquid just takes patience).
  3. Blend in the coconut oil, adding one teaspoon at a time until your cashew butter is the desired texture (slightly thin but still spreadable. If you live in a more humid climate you may need to use less). Next blend in the coconut sugar.
  4. Finally, add the extracts and sea salt and blend until completely mixed in.
  5. Scoop your nut butter into a bowl to cool. After the butter is cooled, stir in the chocolate chips and a quick dash more of the sea salt (because the best thing about cookie dough is the noticeable salty-sweetness!).
  6. Scoop your nut butter into sealable jars. Enjoy!
  1. Do not increase or adjust the flavor extracts of the nut butter while it is still fresh. As it sits and cools, the flavors intensify and meld. If you taste it a few hours later (or the next day) and still wish to adjust the flavor, then add a tad more at a time, tasting as you go.
  2. Nut butter will last one week on the counter in a sealed jar, two weeks in the fridge (seriously, you made it last that long??), or longer if you sterilize and seal the jars.
Treats With a Twist

Mango Coconut Ice Pops

Mango Coconut Ice Pops are an easy, dairy-free, creamy ice pop, filled with flavors that make you think of sunshine and summertime! How refreshing! 

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When I was registering for my wedding gifts, I made a conscious decision to register for only what we really wanted and needed. I knew I absolutely did not want to be one of those people who ends up saying, “we got this as a wedding gift 25 years ago and it’s never been taken out of the box.”

I totally understand that “must shoot registry gun at EVERYTHING” feeling, but I was really proud of the restraint I showed during that time.

Well, my wedding was certainly a learning experience. I would never complain about a gift, but we received some interesting ones for sure. A lot of non-registry gifts. And not a lot of gifts from our registry; except for my mom and my paternal grandma who both found it to be a personal mission to buy me everything they knew I needed off my registry (thank you thank you thank you).

The point of all this blabbing, was to say I did register for some fun things that I KNEW I’d use. Like, this popsicle mold! And I’m lucky to have omnipresent friends who just know that I would put a popsicle mold to good use so she felt a need to send it to me (thank you, Jacki, this one’s for you).

You can totally make these Mango Coconut Ice Pops if you don’t have this popsicle mold. Or if you have a fancier one. Or if you have one of those retro-chic ones that I covet too. Or if you happen to only have a stack of Dixie cups and popsicle sticks. All are welcomed here.

These ice pops are super simple and so refreshing. They’re packed full of summer flavor! Mango+Coconut = true love.

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I tried to be all fancy and layer them, but you don’t have to if you have zero patience. If you couldn’t tell, this is the year I’m trying to gain patience. SO apparently layering one flavor of ice pop at a time, waiting 20 min between layers, was my school for the day. Yeah…still waiting on that patience to stick.

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If you have none (patience, that is) then feel free to just pour one flavor in, then the next, letting them combine and marble. I’d recommend the thicker Mango layer first, then the thinner Coconut layer. Just my opinion.

Ready for sunshine?! I already have a sunburn! Cheers! 

Mango Coconut Ice Pops
Mango Coconut Ice Pops are a simple, layered ice pop. Making your own is very easy and you'll have a more nutritious way to cool down during the sunny Spring and Summer months. (makes enough for 4-5 ice pops)
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  1. 1 can of coconut milk (light or full fat), divided
  2. 4 Tbs. coconut sugar, divided
  3. 1/2 cup fresh mango (1 small "champagne" mango)
  4. 1/3 a ripe banana
  5. 1/4 tsp. coconut extract
  6. 1 Tbs. shredded unsweetened coconut
  1. Shake your can of coconut milk. Pour approximately 2/3 of the milk into your blender. Add 3 Tbs. of coconut sugar, mango and banana. Blend until smooth.
  2. To the remaining 1/3 of the coconut milk, stir in 1 Tbs. coconut sugar and the coconut extract. Stir well and set aside.
  3. Layer your pops: create stripes by layering the mango and coconut mixes. Start with 2 Tbs. of mango puree in the bottom of each mold (tap the mold lightly on the counter to release any bubbles and help the first layer settle to the bottom). Freeze for 20 min. Then add 1 Tbs. of coconut puree. Freeze 20 min. Continue the layers and freezing until your purees are gone or you've reached the "fill line" of your pop molds. Freeze completely (6-8) hours.
  4. When you're ready to eat your ice pops, running the bottom of the mold under warm water can help release them. If your molds are silicone layered, like mine, then they should come right out. Keep extras well-wrapped and in the freezer.
Treats With a Twist
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1. I’m aware that my hands appear jaundiced in these pictures. They look that way in real life too. My husband brought it up recently. I told him he was just seeing things. I’m so nice. 

2. I’m so tempted to write “moulds” … I think I was Canadian or English or something in another life. Then my favourite words could be spelled with “u’s” in them and my language would be so colourful. Got it? 

3. I’m seriously writing a Fabulously Fit Friday post AND another Sprinkles of Real Life post for y’all! I’m excited! Are you? Please say yes.