Root Beer Float Popsicles

Root Beer Float Popsicles | Moore Cookin

Summer has definitely arrived a little early here. If the weather hasn’t warmed up wherever you call home, I’m sure it will soon. Now’s the time to start stocking up on ice cream and other cold treats. I fully support any and all reasons to fill those summer days with ice cream, popsicles, and no-bake desserts.

Last Fall we impulse bought a set of popsicle molds while wandering through Home Goods. Ever since, I’ve been dreaming up all kinds of popsicle concoctions and just waiting for the warm weather to give us the excuse to break them in.

These root beer float popsicles are the perfect pops to kick off summer. Easy to make and perfect to share with family and friends on a hot afternoon. Happy Summer ya’ll!



  1. Before you start making the popsicles, get your root beer ice cold and soften the vanilla ice cream by placing a bowl of it in the fridge.
  2. Alternate layers of ice cream and root beer in the mold, freezing for approximately 15-20 minutes in between each layer to set.
  3. Insert Sticks and freeze overnight.
  4. Run mold under warm water for a few seconds (if needed) to release popsicles from the mold.

Key Lime Pie

Best Key Lime Pie | Moore Cookin

This recipe has me almost speechless…but I’ll try to get it together. This is by far the best Key Lime Pie I’ve ever had and the toasted coconut in the crust just sends it over the top. It is pure tropical heaven. It’s been awhile since I’ve fallen in love with a dessert recipe, but this pie has me head over heels and dreaming about its tart-y goodness at night. It is just that good.

To be honest, we have attempted to make a key lime pie one other time in our almost 7 years of marriage. It was a total disaster and probably one of the worst things we’ve made. We kept looking at the recipe over and over trying to figure out what was wrong. Why was it so sour? Why didn’t the filling set at all? Then it dawned on us to check our can of sweetened condensed milk…and sure enough, we had used evaporated milk somehow. So just a pointer for all of you out there: Make sure you’re using sweetened condensed milk. You don’t wan’t to miss out on the best tasting key lime pie of a lifetime.

Alright. On to the recipe…


For the Crust

  • 12 whole Graham Crackers (the complete 4-section pieces)
  • 1/4 Cup shredded coconut, lightly toasted
  • 1/3 Cup butter, melted

For the Filling

  • 1/2 Cup Key Lime juice
  • 1/2 Tbs lime zest (or more depending on your taste)
  • 2 whole egg yolks
  • 1 14oz. can sweetened condensed milk


  1. Preheat oven to 350 degrees
  2. Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs.
  3. Pour them into a bowl and add in the toasted coconut.
  4. Stir in the melted butter and press crumbs into a pie pan to form a crust.
  5. Bake for 5 minutes or until golden and set. Set aside to cool a little.
  6. For the filling, mix lime zest, lime juice, and egg yolks in a mixer bowl.
  7. Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
  8. Pour mixture into crust and bake for 15 minutes.
  9. Remove from oven, allow to cool completely.
  10. Refrigerate for at least 2 hours.
  11. Serve and enjoy with those you love!

Perfect Key Lime Pie | Moore Cookin

Recipe adapted from The Pioneer Woman

Simple Strawberry Syrup

Simple Strawberry Syrup | Moore Cookin'

Helpful for this recipe: Syrup Bottles & Mesh Strainers

Kyle’s grandmother makes the absolute best fruit syrups that I’ve ever tasted. She will jar all kind of syrups each year (cherry, strawberry rhubarb…mmm SO good) and has shelves of this deliciousness in storage.

Relatives that live nearby pour this syrup all over their pancakes or in milkshakes as if it’s no big deal. Those of us that are farther away and only manage to get a single jar every couple of years, however, treat each precious drop like a delicacy to be saved for special occasions…or those rough days that just demand a strawberry rhubarb milkshake at the end of them. You don’t have those days?

We haven’t managed to get our hands on one of those prized jars of syrup for a couple of years now, so we decided it was finally time to take a stab at making some for ourselves. Honestly, we didn’t even manage to wait for it to cool before topping our waffles with a little.

This strawberry syrup was so easy and quick to make. We’re already dreaming up other syrups to try as different fruits come into season. Blueberry syrup anyone? Syrup making is a dangerous skill to acquire…


  • 2 cups strawberries (cleaned, hulled & quartered)
  • 1 cup water
  • 3/4 cup white sugar


  1. Stir water and sugar in a saucepan or pot over medium-high heat until sugar has dissolved.
  2. Add strawberries and bring the mixture to a boil. Boil for 12 minutes.
  3. Reduce heat to medium-low and simmer for about 12 minutes more or until strawberries are soft and sauce has thickened.
  4. Pour sauce into a strainer over a bowl to catch berry pieces and leave you with the syrup.
  5. Pour syrup into a bottle and refrigerate until ready to use.
  6. Feel free to enjoy that leftover fruit on a piece of toast in the meantime. It’s delicious. You’re welcome in advance.