bon appetit

Watermelon Mojito Popsicles

It’s the perfect temperature in the southern east of Asia to be enjoying an icy treat right this second, especially here in Indonesia. In fact, everyday feels like an icicles time for us. You could eat them in the afternoon on your porch or maybe in front of TV while all wrapped up in a blankie.

We’ve been dying to make popsicle ourself and a couple of days ago, we finally experimented with a certain Watermelon Mojito popsicle recipe we found on the internet and decided to made some because, well, who couldn’t resist a cooling taste of watermelon on a sunny day. With a dash of lime, and a slightly mint aftertaste, on a popsicle? Yay for that!

We loved that this recipe is super easy. Blends up some watermelon, shakes it up with the rest, freeze ‘em, bada bing bada boom, there goes your popsicles. But we’ve added and lessen some of the ingredients from the actual recipe to suit our own palate. The hardest part is waiting for them to freeze, so make sure you have something super time consuming planned so you won’t keep peeking in the freezer every 5 minutes to see if they are done. Also, don’t remove these popsicles until you are absolutely certain they are probably maybe frozen all the way. You will be left with a half of a popsicle and a potential melting disaster.

Watermelon Mojito Popsicles

Watermelon Mojito Popsicles

Watermelon Mojito Popsicles


Ingredients (makes around 12 popsicles)
- Half of watermelon, chopped
- 2-3 tbsp fresh lime juice
- 10 tbsp mint syrup (we used Monin’s Mojito syrup)
- 150 ml club soda
- 3 tbsp simple syrup (the amounts depends on how sweet you want it to be, just taste the mixture everytime you add a tablespoon of simple syrup)

How to
1. Place chopped watermelon in a food processor or blender until it’s slightly pulpy. We choose not to blend the watermelon finely until it’s juiced and all in order to maintain the chunks of the goodness.
2. Combine the blended watermelon, lime juice, mint syrup and simple syrup in a shaker and shake well. Pour into popsicle molds 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine. Make sure not to overfill.
3. Freeze for at least 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. Depending on your popsicle mold, you may need to run warm water over the mold for a few seconds until the popsicles easily slide out.


p.s: It’s been our dream of having a small popsicle store someday in the future. Finger crossed! :)



Below is our attempt to documented the popsicle in this post on a video (Flash required). This is the first time we ever make a video, let alone a stop-motion one. It turns out quite fun, we’ll make another stop-motion video someday for sure!

Music: Checking things off of a to-do list early in the morning by Lullatone from Soundtracks for Everyday Adventures.

No-Bake Chocolate Fudge Cake

Someone says, when you have bills to pay, a broken heart, or just having a bugger of a day, have a bite of a chocolate cake. Couldn’t agree more, we got curious over a No-Bake Chocolate Fudge Cake recipe we found on the internet. It’s quite simple and seems like it is almost-never-fail-cake to bake with. True enough, oven and its doodads is not required at all. Fear not fellows newbie bakers :)

Most ingredients should be easy to find in here, if they aren’t or maybe slightly too over for your budget, you probably need to lay in some supplies for cake emergencies.

Let’s make a cake!

The Butter Cookies

The Almonds

The Chocolates

The Chocolates

The Butter

The Mixture

No-Bake Chocolate Fudge Cake


Ingredients (serves 10-12)
- 225 gram chocolate (we mixed ¾ milk chocolate and ¼ dark chocolate), broken into pieces
- 1 cup butter (we used the salted butter)
- 3 tbsp black coffee
- a few drops of vanilla extract
- 225 gram butter cookies, crushed
- ¾ cup chopped almonds (but you can use any kind of nuts you like, or maybe raisins)

How to
1. Crushed the cookies (preferably the plain or vanilla ones), chopped the chocolate (we used the milk chocolate and a bit of dark chocolate to balance the sweetness) into pieces and the almonds into bits.
2. Prep the cake tin, grease the insides with butter and cover them with baking paper.
3. Melt the chocolate, butter, coffee and vanilla extract in a saucepan over low heat. Stir well.
4. Add the cookies and almonds into the mixture and mix well.
5. Pour the mixture into the prepared cake tin and let cool in the room temperature for 5-10 minutes.
6. When the cake is quite cold, put it in the fridge and let set for 1-2 hours. In the meantime, you could check the Mojito recipe on our previous post and make some for the refresher :)
7. After 2 hours, turn out and cut into thin slices to serve. Best served cold, thus keep it refrigerated.


The Details

No-Bake Chocolate Fudge Cake


Similar like happiness, cakes taste best when they’re shared. Not least because someone with a belly full of cake is more likely to help you with the washing up :p (thankies, Oslo!)


Bon Appétit!: Our Favorite Mojito

Mojito is a famous cocktail from Cuba. It has a refreshing taste and it could reminds you of summer. We love Mojito so much, we always wanted to try to make one ourself. This weekend, we finally experimented with some recipes we found on the internet and modified it a little.

The ingredients are mint leaves, lime, lemon, a chilled soda water, and simple syrup. First, you chop some of the mint leaves and put aside the rest for garnish. Then you slice the lemon and lime. Next, add the chopped mint leaves, the sliced lemon and lime into the glass. Pour the chilled soda water about half of the glass and add 3 to 4 tbsp of simple syrup (we used Monin‘s Mojito Mint instead). Stir well. Add some ice as desired and put some mint leaves and a slice of lemon as a garnish. If you want, you can sprinkle 1 tsp of brown sugar (ssst… this is our secret ingredient!) into the glass.

Mint leaves

Lemon & Lime

Soda & Simple syrup

Mojito with brown sugar!


Tadaa! It’s done!

This recipe is a non-alcohol kind (Virgin Mojito) but if you want, you can add a shot of rum.



Bon appétit!