Okay guys, it’s official. I’m gonna go on the popsicle diet.

popsicles for breakfast

popsicles for lunch

popsicles for dinner

popsicles for second dinner

popsicles for dessert

popsiclez 4 lyfe

I just plan on basically looking like a popsicle after a few weeks if popsicles were shaped like sexy people. I’m gonna put the fab in fabpopsicle.

I finally bought myself a grown up popsicle mold, which shouldn’t be a thing but it is, because the IKEA ones just weren’t cutting it. I could eat one popsicle in like 10 seconds and then I started losing the pieces and I just said whatever and Thelma and Louised it and used the one click amazon prime option all crazy like.

These pops were the first ones I made and I’m slightly in love with them. I’ve already proposed and they said they’d think about it. So that’s good/not healthy. Originally this recipe was just for frozen yogurt, but it churned almost solid, and didn’t have the consistency I was looking for. Did I eat almost all of it at soft serve stage out of the ice cream maker? Yes. Did I regret it? No, shut up. I wasn’t stoked with scooping it after it froze completely and decided it was made for popsicles. I made another batch, and here we are.

Those four ingredients up there? that’s all of them, nothing else. The tartness of the yogurt was perfect for the lime zest and the graham cracker crumb helped out just enough to make me feel like I was eating a frozen key lime pie. Newsflash: key lime pie and lemon meringue pie are two of my favorite desserts, just in case you wanted to catfish someone with my pictures.

The key to these is the greek yogurt that’s not nonfat. You need the fat in there to help make them a little creamier. It’s just 2%. Treat yo self. I used Fage because it’s actually the only non nonfat Greek yogurt I could find, but feel free to use whatever brand you want.

I seriously can’t get enough of popsicles and how easy they are to both eat and make. There’s definitely going to be a lot more of them around here.

#popsiclez4lyfe.

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Finally a new grocery list! It’s been a couple weeks because sometimes I don’t have my shit together and I decided to #notaeuphamism show everyone my blueberry pie sundae. I realized thought that everyone’s been extra awesome the past couple of weeks so buckle down for some two, three, four-fers. Everybody’s a winner.

protip one: Whenever you see ALL CAPS you need to imagine me saying it with Ramona Singer eyesface, one word.

protip two: All of these foods are acceptable to eat while watching Catfish: The TV Show. This last episode, just, don’t even get me started. Ramon, you’re so cute, why you gotta be crazy?!

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Hey there, I made you pizza.

It’s not just any pizza, it’s got a french bread base, there’s no yeasty pizza crust here. This is the stuff you had as a kid, but better. Also this is way easier because there’s no waiting for dough to rise and no rolling and that means the time to get the carbs into mah face is far less.

Someone might be against this french bread pizza idea because it makes you lose some foodie cred, but here’s an inside tip: a) foodie cred isn’t real and b) the people that believe in it are assholes. Do your own thang.

You’re probably looking at that picture and going, spinach artichoke?! And I’m all like, yeah. Joy made a spinach artichoke dip grilled cheese sandwich, and I took it and turned it into a french bread pizza/open face spinach artichoke dip sandwich. Let’s use our imaginations.

The other pizza is just your classic BBQ, just all pretty womaned. There’s a donut shop that sells a BBQ pizza with cilantro on it and the first time I had it my mind was blown and I was curious as to why we never had it on our own BBQ pizza before. We haven’t had it without since. There’s also sliced red onions, sesame seeds that add a nice slight crunch and flavor and my other all time favorite BBQ pizza topping: fresh corn. Straight off the cob, onto the pizza, no other way. It’s one of my favorite things about having summer corn available in the store. There’s something about the bursts of sweet that pair so amazing with the tangy spicy BBQ. Yesterday I read something saying I should never put corn on my pizza but guess what? I’m doing my own thang. Voom voom shebang.

French bread pizza is just downright fabulous, and super easy for a weeknight meal. It let’s more people customize whatever they want on their pizza. This is crowd food. Party food. Par-tay Pi-zza.

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So, this in your face right now. And I know it’s bikini beach speedo thong mesh onesie season and I’m sorry about that. I really am.

It’s just that this is like, really good. And I have to tell you about it. I mean, it’s really easy and delicious. Obviously I’m not reinventing any sort of wheel, but your taste buds will thank me for it. Your hips probably wont, but they’re just being honest. They don’t lie.

The elements are really easy and can be made way ahead of time so it’s a dessert you can throw together real quick for guests. Seriously you can never go wrong with ice cream sundaes. Anyone that doesn’t appreciate them can get the hell out of my house. Never trust anyone that doesn’t like ice cream and never trust anyone that doesn’t like dogs. Respect.

The base element is the frozen yogurt. Now, I didn’t make my own frozen yogurt because MTV True Life it was my day off and I wasn’t feeling it. I had to take Mose to the forest. I used the open nature brand frozen greek, available at Safeway, because it’s my favorite. I’m not being paid to say that. I just really think the balance of sweetness and tang is perfect and I think you should know about it. If you did want to go the homemade route, David has this recipe and mah gurl Cindy has this one. Next time I will because, like all sundaes, this was on the sweeter side and making my own would let me control the level of sweetness.

The next level of the sundae is the blueberry compote that comes from Tracy. Seriously the first time I tried this stuff my face exploded with my pants and I tweeted about it. It’s really easy and the sugar level is more on the reserved side for compotes and it has lemon. It also goes extremely well on pancakes and french toast and regular not frozen yogurt for breakfast.

The final level is the pie crumb topping stuff, I don’t know what to call it, that adds that last little bit of goodness and makes you feel like you’re eating a slice of blueberry pie but not really. This is some Willy Wonka trickery business. The pie ice cream idea came from Megan when she made this explosion of pie and ice cream. I just knew I had to make a pie crumb topping for a sundae/something to eat straight off the pan.

Another great thing about this whole sundae is that it’s pretty versatile. You could soften up the frozen yogurt and swirl the compote and streusel topping in there, slam that in some popsicle molds and have some face exploding popsicles that could take you back to those strawberry shortcake ice cream bars you had when you were a kid or like, last week.

Now, today’s the 4th of July and I know that someone made it your job to have a themed dessert at your BBQ. This sundae isn’t shaped like a rocket or a flag or George Washington’s face, but I think if you put a slice of strawberry in there nobody will complain.

Now, let’s make some sundae action happen.

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Hey guys, I made you some spicy chicken skewers. Like really good spicy chicken skewers. I wasn’t originally going to share the recipe, but decided I should after a couple bites. That’s why half that skewer is missing. I would say it was Mose, the dog, but that would only be the truth if that’s what I called my mouth. But I don’t think people nickname their mouth.

Let’s move on.

I talked about grilling more this last grocery list and now I feel even more strongly about needing to do it. I post-ited (totally a word) this recipe as soon as I saw it in the latest issue of Bon Appètit, along with a BBQ sauce recipe that I’m really excited to try out. The glaze for these skewers is the real winner, I can totally see it on zucchini or salmon, or just my face if I wanted it to feel like it was on fire.

The glaze just gets mixed around in a saucepan, you toss some with the chicken then boil down the rest until it thickens up, then grill the chicken and brush some sauce while it’s going. I  grilled up some asparagus while the sauce thickened and then sat there and ate all of it while the skewers cooked. There was a pound of it, almost completely gone by the time the skewers were cooked. Needless to say I’m not allowed to use a public restoom for at least 24 hours.

While these skewers are really good on their own, with some rice and grilled veggies, I could easily see the meat removed and piled high on a sandwich with Asian sub fixins like cucumber, carrot, and cilantro with a little extra of the sauce on top. This stuff is just really really good and wouldn’t you know, right on time for your 4th of July Festivities.

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First off, before anything else, let’s high five and or hug the person closest to us for the face punch to Prop8 and DOMA and getting us that much closer to equality for everyone. It also means that I get to marry anybody I want. Newsflash: it’s gonna be a man. *insert confetti emoji

Guess how many times we’ve grilled in the past week? More than one, less than three. It’s two, we’ve grilled twice. The weather’s getting better and better and Steve grills some mean chicken and carne asada and when you pair that with a giant bowl of guacamole the size of my face I get really happy.

I want to try and make this happen at least once a week to keep my grumpy cat meter above moderately grumpy, and when we’re not grilling there’s plenty of good food on the internet to fill the grill happy mood.

First up, Megan has vegan espresso fudgesicles. I know. Stop it, Megan. Just kidding, don’t stop. I actually went to find the link for this honey toast ice cream, also mindblowing, and stopped writing this grocery list to make said fudgesicles. They’re in the freezer right now and I’ll probably be having like 5 for breakfast. (via Take a Megabite)

My food brain twin Cindy posted these little baby strawberry buttermilk doughnuts the morning after I scoured the net for a baked buttermilk donut recipe. She just camps out in my head, it’s cool. (via Hungry Girl por Vida)

Brown Butter. Rum. Coconut. Banana Bread. In Joy’s/Fergie’s own words: Boom Boom Pow. (via Joy the Baker)

Not only did Adrianna give the internet Key Lime Pie Cookies this week, she also gave us breakfast nachos. I repeat: BREAKFAST. NACHOS. In the words of Rachel Zoe “Ohmehgod, I. Die.” (via A Cozy Kitchen)

Ashley made my dreams come true with doughnut waffles. I mean, seriously. Doughnut waffle babies you guys. (via edible perspective)

And for even more breakfast, Noelle gives us a sexy lookin’ omelettte. True story: I’ve never made an omelette except one time at a sleepover where we put everything into a ziploc bag and boiled that. That’s probably why I am the way I am. (via xo breakfast)

These awesome rolls have scallions, cilantro, and sesame seeds. One of these rolls is the key to my soul.* High Five Stephanie. (via Girl Versus Dough)

Next to the lock on my soul* where you put that roll, there’s another lock where you put a quesadilla. I’m so complex and high security, but really I just love carbs. and cheese. Izy holds one of these quesadilla keys. (via Top with Cinnamon)

Just in case we didn’t already think Ashlae from Oh, Ladycakes was cool, she pushed it even further with vegan S’mores ice cream. I just, I can’t handle it. (via Oh, Ladycakes)

Of course you guys need some drank to wash all this down and Tracy has you covered with (spicy!!) lemonade and Dana hooks us up with watermelon lime margaritas, both of which I would just like to put in one of those hats with the straws that holds the beverage for me. You all want that too, don’t play. (via Shutterbean and Minimalist Baker)

In case you need even more things to wash down the food, Erika has spiked Arnold Palmer popsicles that you can just hold in your mouth and let melt. Totally not sexy but probably really refreshing. (via Southern Souffle)

*To be clear about the above, you take a quesadilla and/or roll and/or a handful of nachos in your hand and punch my chest as hard as you can, just like that guy in Indiana Jones and the Temple of Doom, and put the carbs in my soul and then we become BFF’s.

For music this week we’ve got Pharrell and one of my favorite songs of the summer. Ignore the fact that it’s from a children’s movie and just turn it up full blast while you’re grilling and take it to church.

http://www.youtube.com/watch?feature=player_detailpage&v=orFeZj7OuGU