Refreshing Citrus Watermelon-Mint Popsicles

Watermelon Mint Popsicles

I’m not sure if I’ve mentioned this before, but my husband doesn’t like ice cream. Yes, I willingingly entered into a lifelong commitment with a man who doesn’t eat ice cream. Although I have a million ways to justify purchasing an ice cream maker, I have yet to add it to my collection of appliances in our small Brooklyn kitchen, so I bought popsicle molds instead - just in time for the heat of summer! I went on a bit of a watermelon kick, as I do most summers, and made watermelon mojitos, which in turn, inspired these tasty {non-alcoholic} pops!

Citrus Watermelon-Mint Popsicles // Makes 10 - 3 oz Pops

5 c diced, seedless watermelon

Juice of 2 ½ - 3 lemons/limes (about ⅓ cup)

¼ c sugar

Pinch of fine sea salt

Small handful of mint leaves, roughly chopped

Place all ingredients in a blender and puree until smooth. Taste and adjust with more citrus or mint as needed. My watermelon was particularly sweet so I added even a bit more juice. Pour into popsicle molds {pour any remaining over ice and sip, with or without rum or gin...or vodka}. Freeze for about 45 minutes before inserting the sticks. Freeze until solid.

These turned out beautifully and were a huge hit in our house. The taste was amazingly refreshing; the balance of citrus and sweet is key, and mint adds the perfect edge. I used a mixture of lemon and lime juice because I always seem to have a few halves lying around my fridge from cocktails  or tacos, etc. so I used them all up to create the amount I needed, but you could definitely just use whatever you have or prefer. Also, I wanted the mint to turn into pretty green flecks because I wanted the flavor, but not to feel like I also got grass in my mouth while enjoying the treat; I thought whole leaves would be beautiful, but too impractical for me!

Bitten Popsicle

Now go grab a watermelon and make these before the weekend is over!

With a full heart and an empty plate,



Berry Hand Pies

Berry Hand Pies

I love pies. Like a lot. However, when I was little I used to say I didn’t and even though there was always a delicious array of desserts that were laid out in front of us at family gatherings, my cousin Amy and I would always just ask for a small bowl of freshly whipped cream. I would then proceed to eat it with a spoon. As I got older, my mom starting making more and more wedding cakes which led to me eating more and more ‘cake scraps’ as we called them (the domed piece that is sliced off to create an even layer), which led to me tiring of cake and turning my sights to pie. This recipe is a great way to make pie a more portable dessert that requires no cutting, plates or napkins. Feel free to still make the freshly whipped cream and eat a bowl while these bake!

Berry Hand Pies // Makes 12-16


1 c unsalted butter, cut into ½” cubes and placed in freezer

2c flour

1 tsp sugar

1 tsp salt

4-6 T ice water, maybe more

Place dry ingredients in the bowl of your food processor or in a regular mixing bowl. Pulse or mix to combine, then add butter and cut in until the butter is in pea-sized chunks. Don’t over mix here, you want nice cold chunks of butter so they flake up in the oven! At this point, if you have used your food processor, transfer the mixture to a bowl as you don’t want the butter to continue to break down as you stir in the water. One tablespoon at a time, add ice water, stirring in with a fork until the dough just comes together. Some floury spots should remain and will disappear as you bring the dough together with your hands and knead gently 1-2 times. Use a light touch and press into two thick rectangular shaped ‘disks’. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, and up to 3 days.

Preheat oven to 375 degrees and line two sheet pans with parchment.

Roll one piece of dough (keep other in fridge) into a rectangle that’s about ⅛” thick. This is where you can choose your own adventure with size. I cut mine into longer rectangles that would be folded over, but if you want four crimped edges, cut an equal amount of small rectangles that will serve as the tops and bottoms. Arrange rectangles on the baking sheet and place in the fridge while you repeat with the other half of the dough. Keep both pans in the fridge as you mix the filling.


2 c frozen berries (I used a mix of blueberry and raspberry, don't thaw!)

3 T flour

3 T sugar

1 tsp lemon zest

1 T fresh lemon juice

pinch of salt


1 egg beaten with 1 T water

coarse sugar

Mix together all filling ingredients and remove one pan from the fridge. Place about 2 T on the right side of each long rectangle, leaving enough edge to seal. Brush the edge with the egg wash and fold the other side over the filling, pressing to seal. Do this to your first pie, to ensure the filling is the right amount and will seal properly. Once you have it right, place all the fillings, then seal them all. Using the tines of a fork, press the sealed edges to lock everything in. Brush the tops with remaining egg wash and sprinkle with coarse sugar. Make a few slits in the top and bake for 18-20 minutes until golden brown. Remove from pan immediately to cool on a wire rack. While the first batch is in the oven, fill, seal, crimp and sprinkle the second batch and bake in the same manner as the first.

These pies are so great just slightly cooled from the oven, but I took them along on a picnic and we ate them at room temperature and they were just as tasty! For a twist on this recipe that kids {ahem, and adults} will love, try spreading 1 tablespoon of your favorite nut butter then 2 tsp of your favorite jam directly onto the dough, then fold, seal, and bake in the same manner, with or without the coarse sugar, as the berry-filled ones! YUM!

With a full heart and an empty plate,




Milk Chocolate Chunk Cookies w. Kettle Chips, Pecans & Toffee

Call them kitchen-sink cookies, garbage or trash cookies...I call them ‘oh yeah that sounds good, ooh! and that too, toss ‘em in!’ cookies. This whole experiment stemmed from an email from King Arthur Flour alerting me that it was National Chocolate Chip Cookie week. My husband loves my OG chocolate chip cookies, so I made those to appease him, but I wanted to try some variations too. The second one I made was actually an adaptation of my oatmeal raisin, but I subbed in dark chocolate for the raisins and it played nicely with the spicy and warm cinnamon. The third is the one I am sharing today - let’s nickname it the ‘Currently Craving’ cookie since you can pretty much change any of the add-ins to be what sounds good in the moment or what you have on hand!

Chocolate Chip Cookie Variety

Milk Chocolate Chunk Cookies w. Kettle Chips, Pecans, & Toffee // Makes 4 dozen

¾ c vegan shortening

¼ c unsalted butter, room temperature

¾ c brown sugar, lightly packed

¾ c sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

¾ tsp salt

2 ¼ c flour

6 oz milk chocolate, roughly chopped

½ c toffee bits

1 c plain, salted kettle chips, broken into bite-sized pieces

⅔ c pecan halves, toasted and chopped

Preheat oven to 375 degrees.

In a bowl of a mixer fitted with the paddle attachment, cream together shortening, butter, and sugars until light and fluffy; 2-3 minutes. Add eggs and beat thoroughly for 3-4 minutes. Add vanilla, soda, and salt; mix to completely combine. Measure in flour, pulse lightly to start the process, then mix on medium speed until just combined. Remove the bowl from the stand and add remaining ingredients. Mix in with a wooden spoon until just combined, being careful not to crush the chips.

Milk Chocolate and Chips

Using a small scoop (2-3 tablespoons), portion dough onto parchment lined sheet pans and bake 8-10 minutes. I check at 7 minutes, turn if needed, then add more time. Cool for 2 minutes on pan then transfer to a wire rack to cool completely.

I love the milk chocolate/toffee combo because it takes me back to the days of selling SEE’s chocolate bars to raise money for my 7th grade NASA science trip. Yes, I just said that. I’m also obsessed with salty-sweet and have always wanted to try chips in a cookie. Use whatever little bits and flavors you like, and switch up any of the ingredients after the flour to create your own unique cookie! 

Cookies and Coffee

Then have two with a cup of afternoon (or breakfast, I'm not judging) coffee. 

With a full heart and an empty plate,


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