Chocolate Dipped Fruit Pops + Marshmallow Sauce

I've now been sick for 1 week.

Although I still partied like it was my job at my brother-in-law's wedding, I've also been employed by the cough monster. Or 'the mongus' as Shaun likes to call it. I'm so beyond over not sleeping due to Cough Fest 2011. I'm drinking tea, swigging Robitussin and downing cough drops like nobody's business. Luckily, I got an antibiotic yesterday but admittedly, it hasn't helped much in the way of feeling better...yet.

You know what has helped me feel better? Reminiscing about these delicious fruit pops:

I have now made these delicious pops twice, and both times they were gone in an instant. They are so easy to eat and seem so luxurious...yet little do people know how unbelievably easy they are to throw together. I first came up with this concept when I had a hankering for marshmallow dipping sauce. The conversation in my head went a little something like this:

What am I going to make for this party? I really, really need to have some marshmallow dip. It needs to happen.

I'd better get my laundry going...

Ok so what goes with marshmallow dip? Cookies...pretzels...fruit...

I could totally just cut up fruit for the dip. That would work. It's not that fun...but it would definitely work.

What if I put the fruit on a pop? Everyone likes everything better on a pop. Right?

Is that too boring to bring for a party? I have a rep to protect.

Ooh, my kitchen floor really needs to be mopped. Probably not going to happen though.

Maybe I could dip the fruit pops in the marshmallow sauce and display them pre-dipped.

But it probably won't harden. I'd have a runny marshmallow mess. Duh.

You know what does harden? Chocolate.

Yep. Chocolate dipped pops. With marshmallow dipping sauce. It has to happen. Immediately.

So with that in mind, I made these for a barbecue at Shaun's parent's house and later for my cousin Veronica's engagement party. I hope you enjoy them!

Chocolate Dipped Fruit Pops + Marshmallow Sauce
for the fruit pops:
1 container strawberries, tops sliced off
1 pineapple, bark removed, cored and cut into chunks
8 oz. milk or semisweet chocolate pieces or baker's chocolate (depending on how many fruit pcs)
1 tsp canola oil
Lollipop sticks (either thin white cardboard sticks or flat wooden popsicle sticks)

for the marshmallow sauce:
1 8oz pkg cream cheese, softened
1 C marshmallow fluff
1 C confectioners' sugar
1 tsp vanilla extract

special equipment (for display):
1 long piece of styrofoam
wrapping paper to cover styrofoam

First prepare your display. Wrap up a piece of styrofoam with wrapping paper to make it look pretty. For Veronica's party, we used white and silver 'love' paper since it was an engagement party. You could do so many fun things with the paper! Holidays, birthdays, kids' parties...Keep it near your work station so that the pops can go right into the foam board as you dip them.

To make the pops, cut up all of your fruit. Let rest in a paper towel-lined bowl or dish. This will help dry the fruit so that it won't be too wet when dipping into chocolate.

Next, melt the chocolate. Place chocolate and a bit of canola oil in a bowl. I then heat it in the microwave at small intervals, stirring the chocolate in between each interval until completely melted.

Then, place the popsicle sticks into the fruit and dip in the chocolate. (NOTE: I found that the flat wooden popsicle sticks work best on the strawberries. The thinner sticks tended to go right through the tops of the strawberries. I still made it work, but it was more time consuming and less precise than the previous time when I'd used the flat sticks).

Place the dipped fruit into the wrapped styrofoam board to rest. I used a meat thermometer to 'pre-drill' holes in the board, but the popsicle stick should work well on its own too.

They don't have to be perfect. I like them rustic.

To make the marshmallow dip, beat the cream cheese for 30 seconds in the bowl of a stand mixer or with a hand mixer. Add the marshmallow fluff and beat until combined. Add the confectioners sugar, 1/2 C at a time until completely mixed. Stir in the vanilla extract. Give a few more mixes for good measure. Transfer to an airtight container and refrigerate for 3 hours before serving. Transfer to a cute bowl and display near the fruit.

Dip the fruit into the marshmallow sauce. It's so good. You can't eat just one. I promise.

So there you have it. A super easy, delicious and semi-healthy dessert. You know, if you don't count the chocolate and marshmallow dip :)

Questions of the Day:

What's your favorite easy yet glam dessert? I love how these pops are seemingly luxurious but are really so easy peasy!

What are your at-home remedies for feeling better? Please send help!

psst...Kimberly's blogging about being unplugged during Hurricane Irene...head over to The Peach & The Pit to share your Hurricane stories!

Healthy Mint Chocolate Shakes

Last night, Shaun had bowling. I came home from work and did girly things. Like get my hair set for overnight curling (I'm told this works best with dirrrty hair, and mine is primed and ready if you know what I mean ;) ), watch reruns of True Blood on HBO, catch up on blogs and look for hair styles to wear at my brother-in-law's wedding next week. All in all, not a bad night, no?

The other thing that always gets me on a solo night in is what to have for dinner. Admittedly, I'm happy with a nice plate of cheese and crackers for dinner, but in the interest of keeping the calories down for my solo girl's night, I enjoyed a lightened up English muffin pizza and a shake for dessert.

 

I love shakes, smoothies, you name it. Frozen bananas are a great base to add some texture and fullness to any non-ice cream shake or smoothie. With a bit of flavored extract and chocolate syrup, I had myself a bonafide mint chocolate shake. And I liked it.

Healthy Mint Chocolate Shake
1 C almond milk (or milk of your choice)
1 large banana, preferably frozen
splash of peppermint extract
chocolate syrup (I use Hershey's Lite)
ice cubes (as many as ya like)
2 drops green food coloring

Blend together the milk, banana, peppermint extract and ice cubes (if using). Add the food coloring and blend once more. Squeeze chocolate syrup around sides of your glass. Pour in the mint shake. Squirt a few more drops of chocolate syrup in for good measure.

Sip slowly with a straw, being extra careful to avoide brain freeze. Yum!

So there you have it. A delicious, nutritious and light shake that's perfect for any summer evening.

Questions of the Day:

Do you like shakes and smoothies? If so, what's your favorite kind?

How often do you wash your hair?

psst...We're rounding up a bushel of peachy links over on The Peach & The Pit today...head over to check out some fun stuff!

Chocolate Covered Banana Oats

There was a time in my life when I didn't eat breakfast. I literally could go from my morning wake up call to 12 or 1 in the afternoon on only a cup (or 3) or coffee.

How did I do that?!

Once I gave in to the whole breakfast-is-the-most-important-thing-ever thing, I never looked back. Now, breakfast is a must, every.single.morning. I don't really have a standard breakfast. I'm an equal opportunity eater.

Sometimes I like a yolky eggs overeasy (especially when Shaun makes them for me) with a bit of crispy, buttery toast. Sometimes I go basic scrambled eggs with a little bit of cheddar cheese.

Pretty much anytime I can eat fluffy pancakes coated in real maple syrup. I actually can't think of too many things that are better than that.

On a weekday, you can often find me toting a green monster smoothie to work. I fill my smoothies with bananas, almond milk, peanut butter, protein powder, and sometimes blended oats.

But sometimes, I get tired of the liquid breakfast on-the-go. And that's when I have oatmeal. I've had it so many different ways, but my latest creation is by far my favorite. Occasionally, oatmeal can be so dry and tasteless. But not my chocolate covered banana oats!

I know. You are probably thinking I am nuts for making this sweet treat my breakfast. But trust me. It's so delicious. The cool bananas are a wonderful burst of flavor. The lite chocolate syrup is not overly sweet but also adds another level of moistness to the otherwise dry oats. Have I ever steered you wrong?

Chocolate Covered Banana Oats
1/2 C quick oats (or old-fashioned)
1 C milk (I use unsweetened almond)
pinch of salt
1 packet of Splenda, or sweetener of your choice
1 banana, sliced
1-2 Tbsp lite or sugar free chocolate syrup (recommended: Hershey's)

Prepare your oats on the stovetop as directed. Stir in the sweetener. Layer the bananas on top. Drizzle with chocolate syrup.

I adore peanut butter in my oats. But the calorie and fat factor is a bit of a deterrent for me. I need something a little lighter, but still filling. Chocolate covered banana oats please!

So what do you think? Are you a breakfast eater? What is your go-to? Is chocolate syrup in your oats too sweet for a morning meal?

Psst...if you like what you see here, please check out my other blog that I write with my 2 fab sisters, The Peach & The Pit Of It! Hope to see you over there!