I feel a bit rushed but that may be more due to the fact I was unable to post an entry on Saturday as it is my wont. Saturday night was our Canadian reception in Montreal and I didn’t have time that morning to keep this thing updated. As it is, I am going to pretty much split up the Canadian reception fun for two seperate entries. What I don’t get around to will be posted on Wednesday. I find that when I don’t get to do keep the schedule I have set for myself regarding the blog, I get backlogged and honestly, to be backlogged is for me to get so overwhelmed, I either lose interest or get frustrated. So here we go: we’re going to start off with these kick-ass Latin popsicles I made, move onto simple dips and then leave it at my favorite meal, breakfast. Wednesday I will hopefully have pictures of the awesome cupcakes and lemon bars and Tiger bars that Jake and Leah made, plus a couple of recipes if I’m lucky. Let’s also not forget that I have get errands and chores done before I leave for my vacation.

Since it’s July, I decided to take a slight break from baking and concentrate on other forms of sweets. There is this place that I really like in the Old Fourth Ward in Atlanta called Lotta Frutta. I’ve had excellent sandwiches there as well these paletas. A paleta is more or less a frozen fruit pop; sometimes they have a slightly savory edge, sometimes they’re made with dairy.

I think these turned out awesome. (I would also like to mention that a certain black cat also really liked them, which I cannot explain.) My only reservation about these are the total lack of interest on my husband’s part. I suppose these fall more under “fruit” than “dessert.” I’m guessing it will be up to me to decimate these in the coming weeks.

For the reception, I made this spinach-Parmesan dip that, while not attractive, was quite tasty.

For a variation, I made an unconventional chickpea-red pepper salsa. It was crazy-good on crackers because we didn’t have time to run out and get crudites or chips. (The LSC’s cousin Hugh took care of that later.)

I will state again: I am spoiled when it comes to pancakes. My mom made them for me when I was a kid (still the reigning champion), as an adult, I’d rather to go to a diner and have them made for me, and now my husband makes them for me. But this time out I thought I’d try to do it myself.

Not the best idea. While I used the recipe from perennial favorite, Smitten Kitchen, this recipe did NOT work for me. I followed it to the letter but the batter was entirely too loose. After my initial attempts that led to much cussing, the LSC took over and had slightly better results.

Of course, he took this time to remind me of his tried-and-true recipe but I merely stated while not a success, I am glad I tried. Discussing said recipe with both him and Leah, the culprit seems to be the uneven ratio of liquid and flour. I would probably try this again but tinker with it. Then again, I could always just go out!

Mango Paletas

from Myrna Perez, Lotta Frutta

1/3 cup granulated sugar

2 1/2 to 3 cups mango, taken from 3 to 4 mangos (I cheated and used thawed frozen mango)

3 tbl. lime juice

2 cups mango nectar

1/2 cup water

Combine sugar, mango, lime juice, mango nectar and water in blender and pulse to blend. There should still be discernable chunks of mango in the mixture. Fill 9-ounce plastic drink cups (this made me about 7 pops). Snap on lids or if you don’t have lids, you can stretch a piece of plastic wrap to fit around the rim. If lids don’t have a straw hole, cut a small slit in the center. Likewise, if you are using plastic wrap. Insert pop stick (available at all craft stores) halfway down. Freeze until solid, about 4 hours.

Spinach and Parmesan Dip

from Real Simple magazine

1 10 oz. package frozen chopped spinach, thawed

1 cup sour cream

1/4 cup grated Parmesan (1 oz.)

1 clove garlic, finely chopped

kosher salt and black pepper

Squeeze any excess liquid out of the spinach.

In a medium bowl, combine the spinach, sour cream, Parmesan, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Serve with chips, crackers or cut veggies.

Chickpea and Red Pepper Salsa

from Real Simple magazine

1 15-oz. can chickpeas, rinsed and roughly chopped

4 scallions, sliced

1 cup arugula, chopped

2 jarred roasted red peppers, chopped (1/4 cup)

2 tbl. fresh lemon juice

2 tbl. extra-virgin olive oil

kosher salt and black pepper

In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 tsp. salt and 1/4 tsp. pepper. Serve with chips, crackers or cut veggies.

Best Buttermilk Pancakes
Adapted from Martha Stewart’s Original Classics Cookbook

Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)

1 cup blueberries, fresh or frozen and thawed (optional)

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.