For today’s blog post, let’s talk watermelon! The official fruit of summer! Today you get not one but two fun watermelon inspired recipes! I was really inspired by the watermelon kombucha that GTS has released so I thought it would be fun to make some watermelon inspired mugcake “popsicles”. Because it is super fun making things look like other…things lol
RD tip: Watermelon, interestingly, is a cousin to cucumber, pumpkin and squash. Not only is watermelon obviously very hydrating — it is about 92 percent water – it also contains about 17 percent of the daily value for vitamin A and 20 percent of the daily value for vitamin C, both of which are essential for immune system function and healthy skin. In addition, watermelon is also high in potassium (a one-cup serving boasts 170 milligrams of potassium, a mineral needed for countless body processes) as well as lycopene. Lycopene is often associated with Tomatoes but watermelon actually contains 40% more lycopene than raw tomatoes. This antioxidant is what gives fruits and vegetables those bright red hues and it has been said to help reduce risk of various conditions like cancer, cardiovascular disease, and macular degeneration.
To be clear, these are not actually popsicles and are in fact just mini mugcakes made to look like popsicles. I used my fave kodiak cakes pancake mix for the mugcake base then used spirulina superfood powder to add the green color for the rind. For the pink I used dragonfruit powder mixed with cream cheese. And for the “frosting” I added just a hint of almond extract (which I highly recommend). It just adds some extra dimension to the overall flavor profile. Look at me trying to be all fancy with my descriptions lol I’ve been watching a LOT of foodie and cooking shows on netflix.
Watermelon mugcake “popsicles”Mugcake
⁃ 6 tbsp @kodiakcakes buttermilk pancake mix
⁃ 1 egg
⁃ 1/3 cup water or milk
⁃ Pinch sugar
⁃ 1 tbsp @mrm_superfoods spirulina powder
⁃ 1/3 cup plain cream cheese (I use tofutti)
⁃ 1 tbsp plain Greek yogurt
⁃ Pinch brown sugar
⁃ 1/4 tsp almond extract
⁃ 1 tbsp Dragonfruit powder
⁃ Chocolate chips
⁃ 4 popsicle sticks
In a bowl, combine ingredients to make mugcake batter. Mix well until batter is smooth. Transfer to an oiled, microwave safe small rectangle dish. Microwave 2 minutes. Set aside to cool. In a small bowl, combine cream cheese with yogurt, brown sugar, and just enough milk until mixture is smooth, creamy, and similar in consistency to a frosting. Set aside. Remove cake from dish and cut into 4 equal sized pieces. Insert popsicle sticks into the ends of each cake. Once cakes are completely cool, add a ring of the cream cheese frosting near the bottom of the cake so you a layer of green cake then a ring of white cream cheese frosting. Set in freezer to set. To the remaining cream cheese mixture, add the almond extract and dragon fruit powder. Mix until a pink color develops. Spoon frosting on the upper halves s of the mug cakes so you have a layer of green cake followed by a ring of white cream cheese frosting and pink cream cheese frosting. Add chocolate chips to the pink frosting then enjoy.
RD tip: When selecting a whole watermelon, look for a firm, symmetrical melon that is heavy for its size and free of bruises, dents and gashes. Ideally, the underside of watermelon should have a yellow spot from where it sat on the ground.
But I didn’t stop there! Oh no I wasn’t finished yet. I also had this crazy idea to make pancakes that looked like watermelon. Because, again, I love challenging myself trying to figure out how to make things look like other…things. From the outside these look like just a boring stack of green pancakes…
But once you cut into them…Watermelon pancakes! These were so fun to make! And pretty simple! The hardest part really was just waiting for them to cook. But I think it was worth it in the end.
RD tip: A whole watermelon with the rind intact can be stored in the refrigerator, if possible, or at room temperature for a week. Cut watermelon should be wrapped tightly (cubed pieces should be stored in an airtight container) and refrigerated for up to four days. Watermelon mugcakesWatermelon pancakes
⁃ 1 cup @kodiakcakes protein packed buttermilk pancakes
⁃ 1 cup milk
⁃ 1 egg
⁃ 1 tbsp @mrm_usa spirulina powder
⁃ 1-2 tbsp dragonfruit powder
⁃ Chocolate chips
In a bowl combine pancake mix with milk and egg and mix until combined. Divide batter in half and add batter and dragonfruit powder to one bowl. Mix well until incorporated. Divide the other half of the batter amongst 2 bowls. To one of these add spirulina powder and leave the other as is. Mix well until powders are fully incorporated. Oil a skillet and set heat to ‘low’ (I used the number 4 setting on my stove). To the center of the skillet, add a small spoonful of the green spirulina batter. Then to the center of this add a small spoonful of the vanilla batter then a spoonful or two of the pink dragonfruit batter:
Add some chocolate chips to the pink batter then Let cook until bubbles appear. flip pancake and let finish cooking. This next step is important: wash your skillet under cold water before cooking the next pancake. At this point the skillet will be hot and any batter you add will cook immediately which we don’t want. After rinsing, return to stove, spray with oil, then repeat process, making sure to rinse the skillet between each pancake, then set aside to cool.
Ok, so if you guys made it through all that, I have a surprise for you! I, along with a good friend of mine, have spent the last couple weeks putting together an amazing GIVEAWAY for you guys featuring some of our fave vegan products! Here’s a sneak peek at the companies that are collaborating with us on this giveaway: Daily Harvest, Crazy Richards pb, Go Raw, Castle Kitchen Foods, Binni’s coconut butter, and My Favorite Indulgence Granola. More details to come tomorrow on my instagram and facebook page so be sure to give me (and my friend) a follow so you don’t miss out on your chance at winning these awesome prizes!