Spring has begun, and these lollipops are a celebration of the colorful season. Simple, pretty, and super fun, Jollypops are the perfect treats to make with friends! I first made these delicious pops with my pals Parker, Darcey, and Lou, who have all been in past Wondermint episodes. We made super colorful lollipops, snuck a few Jolly Ranchers while we worked away on creating our beautiful pop, and took some of the pictures you will see below. Parker & I have also made shamrocks made with melted Jolly Ranchers for St. Patrick’s Day (see photos at bottom of post). They were a big hit in our classroom! You can find out how to make your own Jollypops below. Have fun!
If you have not realized this already, I am a big fan of all things French and I am especially fond of French desserts. This Pear Clafouti is one of my favorite non-chocolate desserts and I love to make it for holidays. Today, my friend Tahlia came over to help me and she ended up loving it, too. The recipe is a classic one from Ina Garten, also known as The Barefoot Contessa. I just happen to change up a few things in the recipe: I reduce the amount of sugar she uses; sprinkle a pinch or two of crushed up cardamom in the batter because that flavor goes so well with pear; and I put an extra teaspoon of vanilla extract instead of the pear brandy she recommends because we don’t usually have pear brandy on hand!
1 tablespoon unsalted butter, at room temperature 1/4 cup plus 1 tablespoon granulated sugar 3 extra-large eggs, at room temperature 6 tablespoons all-purpose flour (substitute Pamela’s gluten-free flour if you like) 1 1/2 cups heavy organic cream 3 teaspoons pure vanilla extract 1 teaspoon grated lemon zest (1 to 2 lemons) (remember that is just the rind of the lemon) 1/4 teaspoon kosher salt 2 to 3 firm but ripe Bartlett pears Confectioners’ (that means “powdered”) sugar
Preheat the oven to 375 degrees F.
Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. We have also made this in a cast iron pan and it comes out just as well.
Beat the eggs and the 1/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Garnish with berries or edible flowers.
Serve warm or at room temperature, sprinkled with confectioners’ sugar.
Lemon cake decorated with powdered sugar & fresh mint & lavender
In our family, recipes are precious heirlooms that are passed down from generation to generation. My mom also takes notes in our family cookbooks—the date a recipe was made, who we made it for, a little something about the memory. She says that one day I’ll inherit the cookbooks and I can look back and see the things she or my dad made me on my first playdate, on my birthdays or on other holidays.
Sometimes, we are given recipes by other people or we find recipes that we add to a binder of collected recipes that we love. Today’s recipe was given to us by my 88 year old neighbor Harriet Sacks. She’s been making this old-fashioned lemon cake for decades and she says it’s also known as East 62nd Street Lemon Cake and that famous hostesses often served it. We make it if we are not in the mood for chocolate (which is rare!). According to my mom’s notes on the recipe, I first helped make this when I was 16 months old. Her note to me says:
“You sifted and worked the mixer with great enthusiasm and focus. September 1, 2006.” READ MORE…
Do you like ice cream sandwiches? If so, then you’ll probably like these. My friend, Parker, and I made these after seeing a recipe on a Honey Maid graham cracker box. They’re healthier than traditional ice cream sandwiches, but taste just as good. READ MORE…
Watch my friend, Mia, and I make easy heart-shaped chocolate lollipops topped with M&M’s, Rice Krispies, sprinkles, sea-salt, coconut and almonds. I call them Lovely Pops! Don’t forget to read my Chocolate Lovely Pops post, get the recipe, and see photos.
Gluten-free, Vegetarian. This Wafflewich only needs 3 ingredients!
If you’re wondering, a “Wafflewich” is a mix between a waffle and a sandwich! They make very good quick & easy snacks that kids can make when supervised by an adult (depending on your age). Feel free to use any kind of bread (we used gluten-free bread), fruit (berries work great), or hazelnut-cocoa** or chocolate spread for your Wafflewich creation. Bon Appetit!
Thank you to TasteMade Studios for inspiring us with their “Slacker Shake.” My good friend, Ruby, and I decided to make our shake a little healthier by making it dairy-free & gluten-free. There are only two ingredients in this shake and it took just seconds to make! Don’t forget to check out the FUN HOW TO VIDEO that we made for this recipe!