Summer may be ovedr but that doesn’t mean we can’t still celebrate it with Popsicle. As well as the #Holiday which happens on September 2nd which is National Blueberry Popsicle Day #BlueberryPopsicleDay.

On days like this I think of David’s dad and I wonder if he liked Popsicle and if he would like to have a Blueberry Popsicle Day with David to celebrate this fun Holiday. Because both of them like Blueberries which Charlie and I don’t like. Do you like Blueberries? How about a Popsicle?

But we all know David’s dad has passed away David Jr. can still celebrate Popsicle Day I will celebrate September 2nd which is also World Coconut Day #CoconutDay. I don’t know about you but I will have Macadamia Cookies with Coconut like the Great American Cookie Company makes.

If your not busy today would you want to go to the North East Mall with me? We can walk around the Mall then we can stop and get a drink and Cookie or two. We don’t have to tell anyone how many Cookies were having. Do we? LOL

You don’t even have to have a Cookie with Coconut you can get anything you like as long as we spend time together because I miss my friends and that includes you. Put your shoes on and let’s go. If we have time we might even see a Movie.

Blueberry Popsicle recipe that’s perfect for hot days and healthy snacking

Ingredients (makes ~4 popsicles)

• 2 pints fresh blueberries
• ¼ cup sugar (or honey for a natural sweetener)
• ¼ cup water

Instructions

1. Blend the blueberries, sugar, and water in a blender or food processor until smooth (about 30 seconds).
2. Pour the mixture into popsicle molds—about ½ cup per mold depending on size.
3. Freeze for 3–4 hours until solid.
4. To unmold, run the molds under warm water for a few seconds and gently pull out the popsicles.

I also have a tip for you: If your not supposed to have Sugar you can swap the sugar for honey, and add a splash of lemon juice for brightness, or mix in Greek yogurt for a creamy twist.

If your like my friend Debbie Finney Suttan and on a protein rich diet then I would like to share a protein-packed version with a swirl with you including a Blueberry Yogurt Swirl Popsicle recipe for extra nutrition.

Let me know if you want a vegan version or something with a tropical twist!

Blueberry Honey Greek Yogurt Popsicles

Makes: 6–8 popsicles

Ingredients

• 2 cups fresh or frozen blueberries
• 1 cup plain Greek yogurt
• ¼ cup honey
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk, if needed to thin the mixture

Directions

1. Add the blueberries, honey, and sugar to a small saucepan.
2. Cook over medium-low heat for about 5 minutes, stirring occasionally, until the blueberries soften and release their juices.
3. Let the blueberry mixture cool for a few minutes.
4. Add the blueberries, Greek yogurt, and vanilla to a blender. Blend until smooth.
   • For a little texture, blend only part of the blueberries and stir the rest in afterward.
5. If the mixture is too thick to pour, add milk 1 tablespoon at a time.
6. Taste and add a little more honey or sugar if you’d like it sweeter.
7. Pour into popsicle molds and insert the sticks.
8. Freeze for at least 4–6 hours, preferably overnight.
9. To remove, run the outside of the mold under warm water for a few seconds and gently pull.

A little GreatfulMoments touch: You could leave some blueberries whole or lightly mashed so the finished popsicles have little bites of blueberry throughout. That makes them look homemade rather than like a completely smooth frozen yogurt pop.

Here’s a tropical treat that’s chewy, nutty, and just the right amount of sweet: Coconut Macadamia Nut Cookies! ???????? These cookies combine buttery macadamia nuts, shredded coconut, and a drizzle of white chocolate for a decadent bite. Here’s a standout recipe you’ll love:

Coconut Macadamia Nut Cookies

Ingredients:

• 265g all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter (melted)
• ¾ cup dark brown sugar
• ¾ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp pure vanilla extract
• 1 cup shredded coconut
• 1 cup chopped macadamia nuts
• 4 oz white chocolate (for drizzle)

Instructions:

1. Mix dry ingredients: Whisk flour, baking soda, and salt.
2. Combine wet ingredients: Mix melted butter, sugars, eggs, and vanilla.
3. Combine everything: Stir wet into dry, then fold in coconut and macadamia nuts.
4. Chill dough: Refrigerate for at least 2 hours.
5. Bake: Scoop dough into balls and bake at 350°F (177°C) for 12–13 minutes.
6. Cool & drizzle: Let cookies cool, then drizzle with melted white chocolate.

I wanted to let you know these Cookies have crisp edges and soft centers, with a rich, salty-sweet flavor combo that’s hard to resist. Even though there salty the Cookies didn’t bother David or I. If your like us and you don’t care for Salt these Cookies are meant for you.

if you prefer a version with oats or sour cream for extra chewiness then I’ve got a few more recipes I would be happy to share with you. Just leave me a comment and I will get to work on them.

Thank you,

Glenda, Charlie and David Cates