My Favourite Popsicle Recipes

My Pinterest food for recipes has nearly 300 pins on it so far, and something that seems to be sticking out as a big love of mine based on what I pin is popsicles. I adore them, and have even posted my own recipe for some here back last March, but I don’t think I make nearly enough of them based on how many recipes take my fancy. I’ve picked out my favourite bunch here in the hope that it’ll spur me on to make some more over the coming months, even if we are headed into fall right now and they may not be the most appropriate snack for the cooler weeks we’ve sure got coming. I don’t mind, I’ll just wrap myself in a blanket as I eat them, remembering the warmer times of Summer!

Favourite Popsicle Recipes

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Recipe: Bacon & Pea Penne

Pea & Bacon Penne

I’ve been enjoying bringing you some of the easy and delicious meals I’ve been preparing over the last few weeks for myself and the Mr. and here’s another one for you today, which is as easy and delicious as all the rest. Although I enjoy spending time in the kitchen, when I get home from a long day at work, I prefer meals that can be whipped up in less than half an hour, and this is as quick and filling as they come. This recipe, from an Asda magazine, serves 3 or 4 depending on portion size.


  • 325g penne
  • 4 rashers of smoked bacon
  • 1tbsp olive oil
  • 1 small white onion, chopped
  • 325g frozen peas
  • 1 tsp dried mixed herbs
  1. Add the penne to a pan of boiling water and cook according to the packet instructions, which is usually around 10 minutes. When you drain the pasta, reserve 150ml of the cooking water.
  2. While the penne is cooking, fry the bacon in half of the oil, until it crisps up. Put on a plate covered in kitchen towel.
  3. Add the rest of the oil to another pan and fry the onion until soft. Add the pasta liquid, peas and herbs. Bring to the boil, cover and simmer for 5 minutes.
  4. Remove two thirds of the peas from the pan and add to the pasta. Add the rest of the mixture to a blender and blitz until liquified.
  5. Season and stir into the pasta. Cut up and sprinkle the bacon on top as you serve.

Pea & Bacon Penne 2

Pea & Bacon Penne 3

Pea & Bacon Penne 4

Recipe: Mushroom Risotto

Recipe: Mushroom Risotto

This is a great evening meal that’s become a staple in my weekly menu choices, especially when I want to make something that’s a little different to what I put together for my boy. Of course, it helps that it’s delicious and really quite simple to put together. A lot of people are apprehensive about making risotto as they think it’s tricky, but it’s just a little time consuming and takes a bit more effort than other mains, rather than being anything difficult. This recipe serves 2.


  • 2 teaspoons oil
  • Half white onion, chopped
  • 120g risotto rice
  • 50ml white wine
  • 350ml vegetable stock, plus 100ml boiling water
  • 180g mushrooms, chopped
  • 60g light cream cheese
  • Fresh parsley, chopped
  • Freshly ground black pepper
  1. Heat half of the oil in a frying pan and add the onion, gently frying over a medium heat for 3 minutes.
  2. Add the rice to the pan and cook for 2 minutes, until lightly golden. Add the wine and heat until it’s been absorbed into the rice.
  3. Set a timer for 22 minutes. Gradually add the stock and then the water, waiting until each part of the liquid has been absorbed by the rice before adding the next amount. Keep cooking the rice until the timer is up, as the rice should be perfectly cooked – if it’s a bit thick, add a little more hot water.
  4. Heat the other half of the oil in another frying pan and add the mushrooms, frying for 5 minutes, until starting to brown.
  5. Stir the soft cheese into the cooked rice, then add the mushrooms.
  6. Plate up, sprinkle over a little chopped parsley and some freshly ground black pepper.

Recipe: Mushroom Risotto 2

Recipe: Mushroom Risotto 3

Recipe: Mushroom Risotto 4

Recipe: Mushroom Risotto 5

Recipe: Chocolate Chip Shortbread

Chocolate Chip Shortbread

These are my favourite. They are so delicious that if I could make them every weekend I really would. This time they were baked up for a family gathering and luckily I had people to share them with, otherwise they’d have been scoffed down entirely by me, and that wouldn’t have ended well. I encourage you to give these beauties a go, and try and tell the different between these and the fresh store-bought ones from the fancy supermarkets. Don’t forget to add that last bit of sugar on top of the warm shortbread right out of the oven, as that really makes them extra special.


  • 230g unsalted butter, softened
  • 75g icing sugar
  • 1/2 tsp vanilla extract
  • 250g plain flour
  • 60g milk chocolate chunks
  • 60g white chocolate chunks
  • 1 tsp caster sugar
  1. Beat together the butter and icing sugar until smooth and fluffy, about 3 minutes. Add the vanilla extract and mix again briefly.
  2. On a slow speed, add the flour until just combined with the rest of the mixture.
  3. Fold in the chocolate chunks.
  4. Roll the dough onto a floured surface, til it’s approximately half a centimetre thick. Cover in cling film and refrigerate for a couple of hours, until firm.
  5. Unwrap the dough and cut it into squares. Place onto the baking trays and bake for 20 minutes, until the edges are golden. While still warm, sprinkle the shortbread with a little bit of caster sugar.
  6. Leave to cool on a cooling rack.

Chocolate Chip Shortbread 2

Chocolate Chip Shortbread 3

Chocolate Chip Shortbread 4

Chocolate Chip Shortbread 5

Recipe: Cheddar Cheese Twists

Cheddar Cheese Twists

I’ve made a couple of different versions of these now, and they’re always pretty popular at family gatherings – I don’t think there have been any left at the end of the evenings where they’ve been served. And yet, they are so simple to make, they literally take a couple of minutes once you’ve got the three ingredients required together. Now, that’s the kind of party food I’m into. Not to mention the delicious kind that you can easily wolf down in one sitting – maybe it’s best if you make an extra batch just for you on movie night, so you don’t have to leave any for other part-going guests. This recipe makes 12 twists.


  • 50g unsalted butter, melted
  • Ready-rolled puff pastry sheet
  • 120g mature cheddar cheese, grated
  • One egg, lightly whisked
  1. Preheat your oven to 200 degrees celcius. Line two baking trays with parchment paper.
  2. Unroll your puff pastry and place it onto a chopping board or countertop.
  3. Use a pastry brush to lightly cover the pastry all over with the melted butter.
  4. Sprinkle the cheese all over the top, lightly pressing down to adhere it to the butter/pastry – you can use a rolling pin to do this if you like.
  5. Cut the pastry into 12 even pieces along the width.
  6. Pick each one up individually, taking each end of the pastry and twisting 5 times, before putting it on the parchment paper – it’ll have taken on a twisted stick shape.
  7. Once you’ve done this with all 12 of the pastry pieces, use the pastry brush to brush egg on top of each twist, to give it a shiny finish when baking.
  8. Bake for 20 minutes, until golden and the cheese has melted.

Cheddar Cheese Twists 2

Cheddar Cheese Twists 3

Cheddar Cheese Twists 4

Recipe: Simple tofu stir-fry




  • Fine egg noodles
  • Chow Mein stir-fry sauce
  • Tofu pieces
  • 1/4 red pepper
  • 1/4 onion
  • 4 cherry tomatoes
  • 100g sweetcorn
  • 1 clove of garlic
  • Olive oil, for frying
  1. Finely chop the pepper, garlic, onion and tomatoes, and add these along with the sweetcorn and tofu to the wok and stir-fry in olive oil for approximately 5 minutes.
  2. While that’s browning, cook the noodles as instructed on the packet. I let mine soak in boiling water for 4 minutes.
  3. Once the noodles are cooked, add them to the wok with your vegetables and tofu.
  4. Add the stir-fry sauce and cook until the sauce is heated through. This took approximately 2 minutes.
  5. Serve your stir-fry. This recipe was 1-2 servings depending on how much you wish to eat.