Coconut-Margarita Ice Pops + Electrolux

Fact: It is possible to have kitchen appliance envy.

Here's the deal -- I need a new refrigerator. Like, bad.

We live in a rental, and the appliances that came with the place are your typical {sub}standard, bargain basement sort that never quite do what they're supposed to. {Which would be totally fine if I didn't spend the majority of my life in the kitchen depending on them.}

There is an invisible equator in our refrigerator that delineates the zone between well-chilled items and arctic tundra. If leftovers, produce, or any other stray items happen to cross this line, they never return in usable form. There's nothing like trying to pour half and half into your coffee in the morning only to discover that it is frozen solid. Ew.

In the past 6 months, we've been forced to have maintenance come take a look at our fridge FOUR times because:

*It gets too cold.
*It isn't cold enough.
*It starts forming a sizable pond underneath the crisper drawers.
*It sounds like there is a small rodent nesting in the ice maker.

Sigh.

I've had enough of our fridge and its temperamental temperatures. And I'm in total lust with this new item that is topping my wish list:

Image courtesy of Clever Girls Collective/Electrolux

The Electrolux French Door Bottom Mount Refrigerator

Isn't she lovely???

Not only is this fridge a looker, but it's got a Perfect Temp Drawer for storing different types of foods at their IDEAL temperature. Imagine that! No zucchini-cicles!

What? Doesn't everyone have a wine & cheese party ready to go at all times in the fridge?

This fridge is so fancy that the drawers close themselves to ensure a perfect seal that keeps produce fresh longer with humidity control.

We were made totally made for one another. <3

Do you want one of these babies as much as I do? {If so, back off, sister. Just kidding.}

Now through August 22, you can visit www.livelovelux.com and enter the Electrolux Perfect Temp Sweepstakes daily for a chance to win your own Electrolux French Door Bottom Mount Refrigerator and a trip to a climate with a perfect temp - the sunny Abaco Islands in The Islands Of The Bahamas!

Need another reason to check it out? For every entry and share, Electrolux will donate $1 to Ovarian Cancer Research Fund (OCRF) with the goal of reaching $125,000. How awesome is that?

You know what else is awesome? Popsicles. Because, you know, they're actually supposed to be enjoyed in a frozen state. ;)

Even if you don't win that tropical Bahamas vacation, these Coconut Margarita Ice Pops created by Kelly Ripa will totally transport you to island paradise. Sweet, refreshing {and boozy, if you so choose}, these popsicles are pure pool day perfection!

Image courtesy of Clever Girls Collective/Electrolux

Coconut-Margarita Ice Pops
Makes 6-8 pops (depending on size of mold)

1 cup unsweetened coconut milk
1/2 cup Coco Lopez Cream of Coconut
1/4 cup fresh lime juice
2 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup shredded coconut
{Optional for adults} 1/4 cup silver tequila

1. Combine all ingredients in a food processor and blend until smooth.

2. Pour mixture into individual popsicle molds {reserving ¼ inch at the top}.

3. Chill the popsicles for 30 – 45 minutes in the refrigerator. {The versatile Luxury-Design Lift Off Shelves in Electrolux refrigerators allow you to customize the space so the chilling popsicles have a safe, designated area, and the designer LED Lighting provides full visibility, even when the refrigerator is full.}

4. Remove the molds from the refrigerator, insert sticks and freeze at least six more hours or until solid.

5. Once solid, dip molds in warm water to loosen popsicle and remove from mold.

6. Pour shredded coconut into a large mixing bowl, dip one side of each popsicle into shredded coconut to garnish.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Margarita Muffins

Do you get as annoyed as I do with those "It's National _______ Day!!!" things that seem to pop up all over the internet?

I'm all about a celebration, really. But National Kumquat Day? National Sesame Seed Day? National Sriracha Day?

C'mon.

I mean... who comes up with these things anyway? And who gave them the authority to tell us what we are celebrating on which day? When do we draw the line, people? When does it end?? WHEN?!?!

Ok, I'm done now. And I'm totally joking. If you want to party over Pork Rinds, then more power to you.

Today is actually National Margarita Day, so I thought I'd get on board -- not because I'm doing what the National Fill-in-the-Blank Creator wants me to do {take that!}, but because I happen to be quite fond of good margaritas.

I don't want to get all Ina Garten on you {"GOOD vanilla. GOOD olive oil. Blah, blah blah."}, but I really, truly am picky about my margaritas and they must be good in order for me to give them my seal of approval. {And not want to spit it back into my glass a la Sheldon from Big Bang Theory... do yourself a favor and watch this clip.}

I blame it on my 3 year stint of living in Texas. Texans know good margaritas, y'all. They can also make more things with a can of crescent dough than I ever knew was humanly possible... but that's another story for another day.

Good margaritas must:

1. Have FRESH, HOMEMADE sour mix. {None of that fluorescent green stuff in a bottle that looks and tastes like anti-freeze. Do not try to pass it off to me as fresh... I will know.}

2. Be served on the rocks. If I want a slushy, I will go to 7 Eleven, thank you very much.

3. Have decent tequila. I'll let you decide what qualifies this statement, but I would rather not drink the same kind that college kids are licking out of each other's belly buttons in Cancun during Spring Break.

It's really that simple. I actually prefer my margaritas without a salted rim, but I can appreciate the salty/sweet/tart thing that salt-lickers must enjoy.

With all this margarita talk, you'd think I was going to give you a recipe for one or something. But, no. That would be too logical.

I made Margarita Muffins. Because you can eat a Margarita Muffin for breakfast, but you can't sip on one with your eggs and bacon without being questioned on suspect behavior. {Unless, again, you're in Cancun on Spring Break.}

These are fun, fresh, and topped with pretty candied limes and a Tequila-Lime Glaze. {Though you can certainly leave out the tequila if you'd rather not start your day with booze. Party pooper.} They would make a festive addition to a themed brunch or be a good multi-tasker for National Lime Day, too. ;)

Bottoms up!

Margarita Muffins
Adapted from the 1 Mix, 100 Muffins Basic Muffin Recipe

2 cups all purpose flour
1/2 cup {heaping} sugar
1 tablespoon baking powder
A pinch of salt
1 cup milk
2 eggs
6 tablespoons canola oil
1 teaspoon vanilla extract
A drop of orange extract {optional}
Zest of one lime*

1. Preheat oven to 350 degrees. Place liners in a 12 cup muffin tin, and set aside.
2. Whisk all of the dry ingredients together in a medium bowl.
3. Whisk all of the wet ingredients and lime zest in another bowl.
4. Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, stirring gently. Mix it until it's just combined so you don't get dense muffins. {Nobody likes a dense muffin.}
5. Using an ice cream scoop {or not, I just like to be fair and make sure every liner gets the same amount}, scoop batter into liners.
5. Bake for 18-20 minutes or until a toothpick poked into the middle of the muffin comes out clean.

*You can add extra zest if you want them a little zestier. Using one lime gave them a slight lime flavor, but nothing overpowering. It's up to your tastebuds how you want to do it!

For Tequila-Lime Glaze

1/2 cup confectioners' sugar
1 teaspoon tequila or lime juice if you prefer
1/4 teaspoon lime zest
A drop of orange extract {optional}
1-2 tablespoons milk or water

1. In a small bowl, whisk confectioners' sugar, tequila, lime zest and orange extract together. Add milk or water a little bit at a time until you get the consistency you're looking for. If you add too much liquid, don't worry, just add a little more confectioners' sugar to thicken it up!

2. Drizzle over muffins or dip the muffins in the glaze and give them a shake before flipping them back over to get rid of the excess. Top with a candied lime if you'd like!

Candied Limes

1/4 cup water
1/2 cup granulated sugar
1-2 limes, sliced into thin rounds
{Optional} Approximately 1/4 cup granulated sugar

1. Preheat the oven to 200 degrees. Line a sheet pan with parchment paper or a silicone baking mat and set aside.

2. Stir water and granulated sugar together in a pan over medium heat until the sugar is dissolved. Bring the sugar water to a gentle boil.

3. Drop in lime slices and let them bubble away for about 10-12 minutes, swishing them around every so often and coating them in syrup. Cook until the pith {white part} starts to become sort of translucent.

4. Carefully remove them from the syrup*, letting the excess liquid drip off, and place them on the lined pan. Bake them for 1 hour.

5. Remove them from the oven and, while they're still warm, sprinkle them with granulated sugar {or press them gently into a bowl of sugar} to give them a sparkly appearance.

*You can save this syrup {which is now lime flavored} to add to iced tea, cocktails, or other treats!