It had been about five years since I had last attended a festival, whilst this was never the plan somehow that is how it turned out. Walking through the crowds coming and going to the various stages for the last acts on Sunday, it was clear that festivals are something that should be sought out as often as one can go.
The hazy heat, crowds and constant standing are not crossing thoughts when singing along to a band that you love. Coming together for music has always been something I have loved, because music has been such an integral part of my life. The joy of music pulsing through veins and nothing but love for the beats, strums and pitches of notes cannot be explained. Needless to say, it was a grand weekend. I hope yours was likewise?
Can we just take a moment to appreciate the heat that is blistering it’s way through the Midwest right now. It’s so hot that one ice tea is not sufficient. It’s so hot that ice cream is poured over cereal in the mornings. And it’s definitely hot enough to eat popsicles for all three meals.
Its just after midday and I’m already on my second iced beverage of the day and between them plenty of water while I walk my way through the streets. All I can think about is this creamy and spot on sweet popsicle. It’s incredibly easy to whip together and the maple walnuts another layer to this already pretty outstanding frozen treat.
Caramel Swirl Maple Walnut Popsicles
1/2 cup walnuts, roughly finely chopped
1 tablespoon maple syrup
1 1/2 cups sour cream
1/4 cup cream
3 heaped tablespoons dulce de leche
Place the walnuts on low heat, stirring for every few minutes for approximately 5 minutes. Pour the maple syrup over the walnuts, stirring to coat. Cook for a further 5 minutes.
Meanwhile, place the sour cream, cream and dulce de leche in a bowl add the maple walnuts and fold through (you want there to still be lumps of caramel through the mixture).
Remove from the freezer, let stand at room temperature for 10 minutes.
Carefully pull from the popsicle molds and serve.