It’s peak summer, which means popsicle season is in full swing. I’m not normally one to make homemade popsicles, specifically mango and raspberry swirl popsicles, but seeing them all over Instagram provided a bit of inspiration. They seemed pretty accessible and easy to make once a mold was in hand. How hard could it be to blend some fruit together and make a nice and refreshing frozen treat?
It doesn’t get more classic than strawberry shortcake. Fresh strawberries, layered biscuits, and homemade whipped cream. Are you drooling yet?! Growing up strawberry shortcake was one of my brother’s favorite desserts. However, the version I remember at family celebrations or birthday parties included more of a sponge cake or angel food cake rather than a flakey biscuit.
I did it. I finally gave in to the quarantine banana bread trend. It only took 3 months. It was an overabundance of bananas that finally broke the straw. We had ordered 2 bunches of bananas, only to get double the amount. With 4 bunches of bananas, I knew they were destined to go bad before we could eat them. It was like they were just asking me to make banana bread.
Breakfast means something different depending on the day of the week. Monday through Friday it typically ends up being something fast. A quick yogurt, granola bar, or a fast scramble on an egg tend to win out. However, come Saturday and Sunday breakfast gets the full attention it deserves.