Posts tagged berry
Lychee and Raspberry Popsicles
Lychee and Raspberry Popsicles - Eat Cho Food
Lychee and Raspberry Popsicles - Eat Cho Food
Lychee and Raspberry Popsicles - Eat Cho Food
Lychee and Raspberry Popsicles - Eat Cho Food
Lychee and Raspberry Popsicles - Eat Cho Food

The very first popsicle I ever made was in the early 90s, when I was a walking bowl cut on a stick. Here is the exact recipe I followed...

  1. Pour 1 can of Sunkist Orange Soda into a ice cube tray.

  2. Cover the ice cube tray with plastic wrap and stick a toothpick into each ice cube.

  3. Freeze until solid.

  4. Enjoy while watching Pokemon with your brother.

Gosh, I loved those orange soda popsicles. I was always an orange soda kid. Grape soda was and still is disgusting. I’m not sure if I saw a kid on public access tv make them or if it was a pre-Eat Cho Food original creation. Childhood summers were so blissfully simple. My brother and I would spend our summer days at the restaurant when we were little, watching TV, flying kites in the back parking lot with my grandpa, making play dough characters, and roller blading in the dining room if there weren’t any customers around. When we got a little older we were able to stay home by ourselves. We still watched a lot of TV, made snacks, played with our backyard neighborhood friends, and made up silly game to entertain ourselves. Oh and we consumed lots of popsicles, Rita’s Ice, Mitchell’s Ice Cream, and Apple Cart soft serve! I’m going home again in August and I’m sooooo looking forward to it actually feeling like summer and eating all the ice cream.

In the meantime SF it is a consistent 65 degrees, which is that weird in between weather where it’s chilly enough to enjoy a bowl of noodle soup but also warm enough to have a popsicle in the afternoon. It’s sort of like my current outfit of shorts and a pullover sweater. I didn’t say I was a fashion blogger…

ANYWAYS. I like knowing that I have these frozen treats waiting for me in the freezer just in case a 100+ degree day pops back up again! Similar to my orange soda popsicles, these Lychee and Raspberry Popsicles are incredibly easy to make. I trust that my 6 year old self would have been able to make these! I just might have needed the help from a trusted adult to open the can of lychees.

Lychee and Raspberry Popsicles - Eat Cho Food
Lychee and Raspberry Popsicles - Eat Cho Food
Lychee and Raspberry Popsicles - Eat Cho Food

If you want to use fresh lychees you could totally do that. But the beauty of using canned lychee is that you already have a delicious lychee simple syrup waiting for you and you didn’t have to do anything except buy it! It’s a little too sugary sweet on it’s own for my own taste, so I dilute the syrup with a little bit of water. The popsicle molds are filled wth lychee and raspberries and if you’re using a standard popsicle mold, the fruit should stay in place due to friction. Pour the syrup mixture over the fruit, stick some popsicle sticks in and let them freeze for a few hours until they're solid. I love the color and appearance of the popsicles once they are frozen solid. The raspberry juice bleeds just a little to give the popsicles a light blush color. You could use any berry you have on hand instead of raspberries, but what I love about the combination of raspberries and lychees is that the berries are tart and bright to balance the simply sweet flavor of the lychee.

Don’t be fooled by the addition of lychee in the recipe. These popsicles are so simple and take almost no time to make. That way you have more time to go play outside, fly kites, or watch Pokemon with your sibling!


Lychee and Raspberry Popsicles

makes 10 popsicles

materials:

1 20oz can of lychees in syrup
4 oz raspberries
1 cup water

popsicle sticks

steps:

  1. Remove lychees from the syrup and set aside.

  2. Pour remaining lychee syrup into a large measuring cup. You should have about 1 1/2 cups of syrup. Add 1 cup of water to the syrup and give it a quick mix. Set aside.

  3. Add a few lychees and raspberries into your popsicle molds. Cut lychees and berries in half if needed. Fill each mold with the lychee syrup mixture. Add popsicle sticks and freeze until solid.

  4. Once solid, run the popsicle mold under hot water for a few seconds to help release. Enjoy!

Black Sesame Blueberry Muffins
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food
Black Sesame Blueberry Muffins - Eat Cho Food

Hello! Long time no read! How have you been?? Happy to report that we had a wonderful time in Italy and somehow have not suffered from too much jet lag. My #1 tip for beating jet lag is to come back home on a Game of Thrones day! The anticipation will motivate you to stay awake and then the mental drain from the show will knock you right out and you’ll be able to sleep a decent 7 hours! We woke up at like 6am and just got up to eat leftover dumplings and watch TV before getting ready for work, it was actually pretty wonderful lol. I have about a billion photos of Italian cats, sheep, and mortadella sandwiches to go through, but once I do I’ll share all the details of our trip!

You know how people say that it takes them a few days into their vacation to fully get off work mode? That has never been a problem for me. It would take me like -3 days to stop caring about work. Revit and coordination emails don’t exist anymore! Well, I definitely didn’t care about work emails while I was away. Don’t worry! But I actually started to get a little antsy about not cooking or developing recipes after a few days. When I couldn’t sleep during the first few nights in Rome, I just laid in bed thinking about all the different dumplings folds I wanted to try or how I would attempt to make a terrazzo cake after seeing all the beautiful terrazzos everywhere! So as much as I loved bopping around Italy with Reuben for 2 weeks, I’m super excited to be back in my kitchen again and make all my favorite foods!

I was sort of surprised by what foods I craved and missed the most while I was away. I miss dumplings (ok, that wasn’t that surprising), eggs (couldn’t find one in a scrambled or hardboiled form!!!!), and cake. All the cafes and bakeries were filled with the most amazing pastries, but after a few mornings of sfogliatella and brioches, I really just wanted a slice of pound cake or a muffin with my cappuccino! I missed the soft and fluffy texture of cake. I got a pistachio plum pound cake on our last day in Rome and it was very disappointing. I was so bummed! There was no plum… and the cake was so dry! Maybe moist cake just isn’t an Italian thing?

Thankfully I made these Black Sesame Blueberry Muffins right before we left for our trip so my cake craving was held back by a few days! What I love about these muffins is their light but satisfying texture and the fact that they are not too sweet and just let the sweetness of blueberries shine! Plus they are so easy and quick to whip together. Perfect for when you have a million things to do but also need a baked good in your life, which is ALWAYS. You know that my love of black sesame runs deep. The ground up black sesames and tahini add a great nuttiness that balances out the sweet and natural tartness of the blueberries. The muffins are topped with sugar, which adds the most addictive sweet crunch. Can we talk about how moist these muffins are?? The greek yogurt and tahini add a healthy amount of richness and pretty much insures that you won’t have any dry sad muffins! I used Bob’s Red Mill Organic and Unbleached All-Purpose Flour and it works so beautifully in this simple recipe. I think that when you’re baking simple sweets that aren’t hiding under pounds of buttercream or icing, having high quality flour is the key to making sure your star ingredients are front and center.

I’ve had probably hundreds of blueberry muffins in my lifetime. They were my muffin of choice at the DAAP (my architecture school) cafe. There have been some great ones and definitely MANY disappointing ones, but these black sesame versions are my new favorite!


Black Sesame Blueberry Muffins

makes 12 - 16 muffins

Materials:

2 ½ cups Bob’s Red Mill Organic All Purpose Flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup sugar
4 tbsp finely ground black sesame seeds + more for topping
12 tbsp melted butter
2 eggs
3 tbsp tahini
½ cup greek yogurt
½ cup water
1 tsp vanilla
12 oz blueberries tossed in 1 tsp flour
demerara sugar (or any large grain sugar) - for topping

Steps:

  1. Preheat oven to 375 degrees. Line muffin tins with parchment liners.

  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and finely ground black sesame seeds.

  3. In another bowl, whisk together melted butter, eggs, tahini, greek yogurt, water, and vanilla. Add wet ingredients to the dry ingredients and mix until just combined.

  4. Toss blueberries in 1 tsp flour. Add blueberries into the batter and gently mix until berries are evenly dispersed.

  5. Fill each liner with batter. Since I used tulip baking liners I filled my tins fully. If using regular muffin or cupcake liners fill the tin about 3/4 of the way up. Top each muffin with demerara sugar and black sesame seeds if using. Bake for 28-33 minutes until lightly golden brown and cooked through. Remove from oven and allow muffins to cool in the tin for 5 minutes. After a few minutes remove muffins from the tin and allow to completely cool on a wire rack. Enjoy!

Thanks, Bob’s Red Mill for sponsoring this post!