Desserts with Fruit Easy Baking Frozen Desserts No-Bake Recipes Sort of Healthy Strange and Yummy Vegan Desserts

Deep Thoughts With Sad Shibow [Feat. Avocado Pops]

As you all know, life is rough. As you all also know, I often like to complain about how rough life is. I’m not going to bore you because I’ll seem redundant, and these days if you’d like a refresher on something I’ve said in the past, all you have to do is type some words into the search bar and find your prize. Alls I’ve got to say is that sometimes being an adult is no picnic. Every now and then it’s a ten-course meal at a five-star restaurant. But sometimes it’s just a bowl of cereal from that box of Cheerios you’ve had in your pantry forever.

Wasn’t kidding about those deep thoughts. 😉

Now, let’s be real. Last week was tough on me. In addition to dealing with life’s everyday stresses, I found myself coping with some rather unfriendly behavior from people I believed were in my corner. It was pretty heartbreaking, especially since it involved hurting not only me, but people I deeply love. And no one messes with the loves of Sad Shibow.

So, here I am feeling low thanks to some randoms trying to put together a Bollywood puppet show (Get it? Pulling strings? And I’m Indian? Deep thoughts!) when what do I see on Facebook but Butter Lane‘s latest Blogger of the Week, and it’s…

Sylvapotamus brought to my attention that this says “worldpress.” What the hell, I say, I’ll take it!

Me! You guys, they picked me! Now, this may seem small to a lot of people, and hey, it is sort of small in the grand scheme of things. But to me, it’s huge, and not only because this place has the BEST cupcakes I have ever allowed into my belly. So, what’s the big deal?

Half of the dozen cupcakes we picked up this weekend. You can’t still be wondering why I love this place so.

About a year and a half ago, around my 24th birthday, I was in a not-so-great place, for many many reasons. I was so down that I’d lost the desire to do pretty much anything I enjoyed, including bake. I happened to see something somewhere on the great many internets about cupcake classes at Butter Lane, and decided to woman up and book a class. It was so entertaining and enlightening that it made me finally want to get back into my own kitchen. When my boyfriend recently asked me why I loved the place so much, I told him that it basically made me grateful for things again. So…thank you, BL. DEEP THOUGHTS!

Ok, onto the make-stuff portion. Originally I was going to tell you all about the delicious, easy-peasy cookie dough ice pops I made. While they were, indeed, pretty simple to make, I found them to be kind of gross. This is not the fault of the author of this recipe at all. It is, instead, my bad, for believing that skim milk could, and should, always take the place of whole milk. In life, I’ll usually try to take the healthier route when it comes to my eating habits (I say “in life”  expecting you all to pretty much ignore every buttery post on here for a hot second). I do the whole wheat bread instead of white thing, the no-soda thing, boringboringblah you get it.  I’ve even convinced myself that I enjoyed frozen yogurt much more than I enjoyed ice cream. And while I do like to get my Yogo on every now and then, I recently discovered that I was, to put it as  eloquently as possible, trippin’. Ice cream > fro-yo. Who knows what else I’ve brainwashed myself into believing was right. Wait… so just to check… is steak any good?

Anyway, we’re dealing with another odorous NYC heat wave. Everyone smells like the aquarium (Why doesn’t anyone know what that smells like?!) and I’m super cranky all the time, so obviously you best believe I’m not going near the oven. Oh, and, we did kind of just buy and eat a dozen cupcakes over here, so we need something a teensy bit light. Let’s make avocado pops! Weird enough for you? In case they’re not, check these out!

Now, ya’ll know I’ve been meaning to make these forever, but I guess it got cold again before I could. So…yeah. Let’s just do this.

Avocado Pops (Uh, makes, like, a set number of pops, and that number is determined by what you decide to use as molds)

1 cup of water

1/2 cup of granulated sugar

2 small ripe avocados

Pinch of salt

2 tablespoons of fresh lime juice

I used paper Dixie cups, FYI.

Combine the water and sugar in a small saucepan over medium-high heat, stirring until the sugar dissolves. Let cool to room temperature. This is known as simple syrup, and can also be used for your boozy mixed drink of choice, should you be 21+ and need such information.

Meanwhile, peel and pit your two avocados, and mash the flesh in a medium-sized bowl until smooth. Add in salt and lime juice, then stir in your simple syrup. You can use a blender or mixer if you’re feeling lazy ;).

Pour into your molds and send into the freezer for at least 5 hours. I filled my Dixie cups about halfway, and ended up with five pops.

The night we first tasted these was an excellent night. There was champagne, an even split of the last Butter Lane cupcake, and a viewing of Blues Brothers (I’d never seen it! It was so awesome!). So, how’d these pops do?

Yes, those are toothpicks, which are actually useless. Do better than Shibow did, kids. Do better.

I loooooooved these things. LOVED them. They’re creamy, tangy, sweet and unbelievably refreshing. I’m sad I only ended up with five, but happy they are super easy, because these are being made again ASAP.

Desserts with Fruit Easy Baking Frozen Desserts No-Bake Recipes Sort of Healthy Strange and Yummy

I Will Make You a Popsicle. And Then I Will Marry You.

It’s been a strange couple of weeks. Good things and bad things, sad things and rad things have all happened in quite a short span of time. Here’s a list:

1. I am an ordained minister and am registered with the City of New York! Yes, really! Yes, I’ll marry you! (good/rad thing)

2. One of my favorite coworkers is leaving for something called Utah (Ok, I know what/where Utah is. I found it on my world map shower curtain!). She’s the best. She also subscribes to this blog and always has nice things to say about it. She’s also just generally awesome. I could give you specifics, but then I will cry and this will become a whole different post. I am not happy about this development. (bad/sad thing)

3. Apparently my mom’s been handing out my email like it’s candy (or curry?) to the mothers of random Indian boys looking to wife me up. Inappropriate! (VERY bad/VERY sad thing)

4. I’m running my first 5K in September! It will probably take me all day, but it’s for a good cause, the Susan G. Komen Race for the Cure. Support us! (good/rad thing)

So, #4. That’s a very bad thing she did. And I am punishing her by writing about it on this blog. So bad, right? She might as well have posted an ad on Craigslist. Oh, that reminds me of my Craigslist story! But that’s another post. Anyway, I’m on sabbatical from that whole game. Single Shibow. The Lone Wolf. And being The Lone Wolf rules. In short, I’d rather marry other people to each other right now. Unless this guy comes a-proposin’. Ma, quit blowin’ up my spot.

So, in addition to avoiding my mother and very carefully screening my emails, I’ve been trying to think of more light, sweet summer treats that will also help cool me down in this hot-as-an-overbearing-Indian-motha heat. I came across quite a few that have sort of helped, but none that have had quite the impact of these Blackberry Greek yogurt pops. They require a bit of time, love, tenderness, and Michael Bolton (last one’s optional) but they do not require an oven! By the way, I am all about trying those avocado pops at a later date, but if anyone gets to them before I do, please tell me how they are! In the meantime, let’s work on the yogurt ones:

Blackberry Greek Yogurt Pops

– Peel of 1 lemon

– 1/2 cup of water

– 1/2 cup of sugar

– 1 1/2 cups of plain nonfat Greek yogurt (Fage or Chobani are your best bets)

– 2 tablespoons of honey

– 2 cups of fresh blackberries (feel free to sub in your very favorite berries if you’re not a fan of the tartness of these)

To start, make sure you’ve got either a peeler or the hands of a surgeon while going at that lemon. I have neither. I and all nine and a half of my digits (I have a wonky thumb, which I’ll explain some other time…maybe when I tell you my Craigslist story) miraculously survived anyway. Throw the water and sugar into a saucepan and fire it up to medium-high heat, stirring until the sugar’s dissolved and the mixture has come to a boil. Toss in the lemon peel, then lower the heat to a simmer for about five minutes. Let it cool, then strain the syrup through a sieve and refrigerated until chilled.

Mix the yogurt and honey together in a bowl, then stir in the syrup until fully blended. Use your blender if you’re lazy. I did not use mine because I am a different kind of lazy. I do not like doing dishes. Pour a little bit of the mixture into each of your popsicle molds, then throw these into the freezer until the mixture just starts to set, about 40-45 minutes.

Take the molds out and divide your berries evenly among them. Pour in the rest of the yogurt mixture, snap the lids of the molds shut (some of the yogurt will likely splatter and land on or near your face, so feel free to lick it away), and freeze for at least three hours.

Sylvia enjoying her second pop in a row.

So, were these any good? Um…well…YES. I was a little uneasy about these at first because of both the tartness of the yogurt and the tang of the blackberries, but these were pretty phenomenal. My sister was in love, as you can see. This recipe will most certainly be used and tweaked a million times over the next couple of warm, steamy summer months. I see chocolate pops, raspberry pops, avocado pops and booze pops in my future. Lone Wolf baby!