Creamy Lemon Pops

Creamy Lemon Pops

CREAMY LEMON POPS

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Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.

It’s still summer, thankfully! So this means there’s still time to enjoy these delicious Creamy Lemon Pops. This week in central Alberta the weather is scheduled to be one of the nicest of the summer, assuming the weatherman gets it right of course!! It’s crazy to think people can predict the weather 30 years from now with global warming but can’t seem to predict two days out. It’s frustrating, to say the least, when trying to plan activities and having a very short summer season. But all my mumbling aside, these Creamy Lemon Pops are packed with lemon flavour from fresh lemon juice and lemon zest. They’re creamy and delicious but not overly sweet, which makes them great in hot weather.

Creamy Lemon Pops in a popsicle mold with a tray of Creamy Lemon Pops garnished with strawberries and mint in the foreground.

The recipe is a riff on a Semifreddo, meaning half-frozen and like custard-style ice cream. I’ve gone and added yogurt and lightened up on the sugar to make these lovely treats. They’re super creamy and indulgent, making them great for kids and adults alike. So go ahead and treat yourself while the sun still shines this summer, enjoy!

Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.

Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
Creamy Lemon Pops
Print Recipe
    Servings Prep Time
    8 popsicles 20-25 minutes
    Cook Time
    4-5 minutes
    Servings Prep Time
    8 popsicles 20-25 minutes
    Cook Time
    4-5 minutes
    Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
    Creamy Lemon Pops
    Print Recipe
      Servings Prep Time
      8 popsicles 20-25 minutes
      Cook Time
      4-5 minutes
      Servings Prep Time
      8 popsicles 20-25 minutes
      Cook Time
      4-5 minutes
      Ingredients
      Servings: popsicles
      Instructions
      1. In a small bowl whisk together egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until mixture registers 170°F, about 4 minutes.
      2. Remove from heat and place in the fridge while proceeding.
      3. Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
      4. Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool/room temperature to the touch, about 4 minutes. Stir in Greek yogurt until combined.
      5. Fold whipped cream into egg mixture until combined. Divide evenly into 8-80ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen slightly before pulling the popsicles out. Popsicles will last for a week if kept covered and in the mold.
      Recipe Notes

      -If preferred, remove all popsicles at once and store them in an airtight container for up to one week.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Pappardelle with Peas and Bacon

      Pappardelle with Peas and Bacon

      Pappardelle with Peas and Bacon

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      Pappardelle with Peas and Bacon served on a wooden plate with dimly lit candles and a linen napkin in the background.

      Pappardelle with Peas and Bacon is a great way to enjoy a satisfying bowl of creamy pasta without feeling bogged down with heaviness. It has a splash of cream, just enough to cling to the noodles and make it taste heavenly. The bacon is a must for a burst of salty, meaty texture to this dish, so it’s recommended not to omit it. The peas provide that fresh, earthy bite that makes this a pasta dish that you want to eat during the summer. It’s also a lovely way to use your fresh garden peas if you’re lucky enough to have them. You simply need to simmer your fresh shelled peas in lightly salted water for about 6-7 minutes until just tender and add to the pasta with the parmesan cheese at the end. It’s so good!

      Ingredients for Pappardelle with Peas and Bacon arranged on a wooden plate garnished with fresh parsley.

      Don’t have pappardelle pasta? No problem, I’ve made this recipe many times using fettuccini, linguini and penne rigate. I happen to enjoy it most with the pappardelle, but use what you have and enjoy!

      Pappardelle with Peas and Bacon
      Print Recipe
        Servings
        2 people
        Servings
        2 people
        Pappardelle with Peas and Bacon
        Print Recipe
          Servings
          2 people
          Servings
          2 people
          Ingredients
          Servings: people
          Instructions
          1. Bring a large pot of well-salted water to a gentle boil.
          2. Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
          3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
          4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
          5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
          6. Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
          7. Serve immediately with additional parmesan cheese.
          Recipe Notes

          -Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available.  Simply substitute your favourite using the same quantity size as stated in the recipe.

          -Fresh summer peas are optimal in this recipe if you have them.  Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Orange Yogurt Smoothie

          Orange Yogurt Smoothie

          Orange Yogurt Smoothie

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          Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

           

          Creamy and delicious with a subtle orange flavour makes this Orange Yogurt Smoothie wonderful for breakfast, a quick and easy energy boost or post-workout sipper.

           

          Peeled and wedged oranges on a cutting board with a basket of oranges in the background.

           

          Using fresh oranges is key as they provide a freshness that canned oranges just can’t. It’s also important not to skip the skim milk powder too. This small addition not only adds to the creaminess but it also adds a little extra protein and nutrition without having a heavy protein powder taste.

          Segmenting the oranges can be a bit fussy, but it’s quite simple to do. Once you do it a few times you’ll be a pro at running your knife along the flesh taking off the right amount to get all the pith.

           

           

          This lovely smoothie is super quick and easy and can be ready in minutes as you rush out the door in the morning. Having the oranges peeled and segmented in advance will also help speed things up when time is tight. Enjoy!

           

          Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

          Orange Yogurt Smoothie
          Print Recipe
            Servings Prep Time
            2 people 15 minutes
            Servings Prep Time
            2 people 15 minutes
            Orange Yogurt Smoothie
            Print Recipe
              Servings Prep Time
              2 people 15 minutes
              Servings Prep Time
              2 people 15 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
              2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
              3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
              4. Pour into desired glasses and serve immediately.
              Recipe Notes

              -recipe yields approximately 650ml-700ml depending on the amount of ice added.

              -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Almond Milk Chai Latte

              Almond Milk Chai Latte

              Does your heart or head rule winter?

              For those of you being in the upper northern hemisphere like myself know all too well about bitter cold winds, endless shovelling and icy roads.  This same blistery cold also brings beautiful hoar frost, sparkling snow, ice skating and snowmen.  I guess it’s all about perspective!

              Let your heart rule!

              Warm and comforting, Almond Milk Chai Latte appeals to the heart with its frothy top, myriad of warming spices and fragrant aroma.  It’s a simple way to forget the shortness of the days, snow removal and frostbite.

              It’s easier than you think…

              Chai is black tea infused with spices like cardamom, cinnamon, pepper, clove and ginger.  Some include star anise or fennel seeds, nutmeg and allspice. Each having their own unique flare.  I like mine with a little less clove but with a hint of sweetness.  The wonderful thing about making your own chai concentrate is you can make just how you like it. 

              Making your own chai mix is quick and easy.  It’s a matter of simply simmering desired spices and steeping them with black tea.  The concentrate can be made ahead and stored in the fridge for up to a week.  The concentrate merely needs to be warmed and mixed with your favourite milk or milk alternative for a warming cup anytime the mood strikes. Getting that perfect frothy top is easy too with the help an Amazon Milk Frother Enjoy! 

              Be sure to try the warming and boozy Blueberry Tea if you’re looking for something a little stronger to warm you up.

              Almond Milk Chai Latte
              Print Recipe
                Servings Prep Time
                4 8 oz servings 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4 8 oz servings 15 minutes
                Cook Time
                20 minutes
                Almond Milk Chai Latte
                Print Recipe
                  Servings Prep Time
                  4 8 oz servings 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4 8 oz servings 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Servings: 8 oz servings
                  Instructions
                  1. Crush cardamom using the bottom of a small pot or metal measuring cup. Remove seeds and discard shells. Continue to crush cardamom seeds along with peppercorns, cloves, star anise, cinnamon stick and nutmeg until well broken down. It will take 10-12 good crushes to break down the whole spices. Bring 2 cups of water to a simmer in a small pot (preferably with a pouring spout) Add crushed spices along with ground ginger. Cover and simmer for 10 minutes.
                  2. Remove from heat and stir in loose black tea. Cover and steep for 10 minutes. Stir in brown sugar and strain through a fine-mesh sieve. Will yield approximately 2 cups of chai mix.
                  3. Warm and froth almond milk. Pour 1/2 cup hot chai concentrate into a mug and top with 1/2 cup of almond milk and a spoonful or two of froth. Sprinkle with ground cinnamon if desired and serve immediately.
                  Recipe Notes

                  -2% milk can be used if desired.

                  -you can grind the whole spices using an electric spice grinder as well, however, crushing by hand works just fine.

                  -almond milk or milk can be frothed using an emersion blender, by shaking, commercial frother, espresso machine frother or a mini hand-held electric whisk. You can find these items in My Amazon Store under "The Extras"

                  -the chai concentrate will keep in a sealed container for up to a week in the fridge.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Magic Hour Cocktail

                  Magic Hour Cocktail

                  Treats aren’t just for kids on Halloween!!  Adults need a little fun too and I was dying to try my hand at a spooky theme.  The Magic Hour Cocktail is a creamy, orange delight that tastes a lot like a creamsicle, ahem… like a “treat” Fun and delicious to shake up when the adult goblins come knocking on your door.

                  You’ll also love that this delightful orange vodka cocktail is dairy free. Yup, it’s coconut milk that makes it creamy and a little frothy.  A splash of vanilla syrup makes it extra dreamy and easy to drink.

                  Orange vodka is not a normal item tucked away in my liquor cabinet, it was a gift from my brother.  One day he just shows up with it, I think as a “thank you” for something my husband helped him with.  My memory fails me a little, but I’m guessing he won it or was gifted it himself, as he’s just not an orange vodka kinda guy, nor have I ever indicated I wanted or needed orange vodka.  But in the end, he gifted it to us…lucky me I’d say.  It’s not just any vodka either, but Grey Goose L’Orange Vodka.  Once he gets a taste of this tasty cocktail, he’ll wish he’d kept it for himself.  Enjoy!

                  Recipe source for Magic Hour Cocktail adapted just slightly from:  Grey Goose Magic Hour Cocktail

                  Magic Hour Cocktail
                  Print Recipe
                    Servings Prep Time
                    1 cocktail 15 minutes
                    Cook Time Passive Time
                    5 minutes 20 minutes
                    Servings Prep Time
                    1 cocktail 15 minutes
                    Cook Time Passive Time
                    5 minutes 20 minutes
                    Magic Hour Cocktail
                    Print Recipe
                      Servings Prep Time
                      1 cocktail 15 minutes
                      Cook Time Passive Time
                      5 minutes 20 minutes
                      Servings Prep Time
                      1 cocktail 15 minutes
                      Cook Time Passive Time
                      5 minutes 20 minutes
                      Ingredients
                      Vanilla Syrup
                      Cocktail
                      Servings: cocktail
                      Instructions
                      Vanilla Syrup
                      1. Combine all ingredients in a small sauce pan and heat to a boil, stirring to dissolve sugar. Once it reaches a full boil and sugar is dissolved, remove from heat and allow to cool. Makes 1/2 cup syrup, or enough for 8 cocktails if using 1/2 ounce per. Will keep several weeks chilled in an airtight container.
                      Cocktail
                      1. Combine all ingredients in a cocktail shaker half filled with ice. Shake until very cold, about 30 seconds. Strain into glasses and garnish with orange zest if desired. Serve immediately.