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Dessert

Homemade Fudgesicles

It’s been hot hot hot here the last few days. We spent the weekend mostly outside and it was lovely. Anthony loves to run around and play in his little pool. It’s great. Life is good. When the weather is warmer, Anthony often asks for “boo boo pops”. A term we created when Anthony was teething and the only thing that would make him feel better was to eat popsicles. Because he would go through a million of them in a day, ok maybe not literally, but we did go through a lot, I decided to make homemade popsicles. My first attempt at homemade “boo boo pops” were these fudgesicles. And the result was both delicious……and adorable.

 

As you can see, these are a favorite in our house. What I like is that they are reminiscent of the childhood favorite, but better. Like much better. The flavor is so rich and creamy and chocolaty. It’s like a high jump above the store bought kind. The process to make them is super easy. And it makes your kitchen smell delicious. Every time I make them, without fail, my husband walks in to see what I’m making. I prefer milk chocolate, but you can use dark chocolate if that’s what you like. I use my reusable popsicle molds and with a little TLC they come out perfectly. The trick is to make sure they are actually frozen through. With chocolate pops this good, you’d want to rush the process too, trust me! But don’t you’ll end up pulling the stick out completely and it’s tragic. Once they are ready to eat, just defrost a bit in warm water. About 30 seconds. Then gently start to remove it from the mold. They should come out fairly easily after that.

Instructions

  1. In a medium saucepan, over low heat, gently melt the chocolate, stirring until the chocolate is smooth. Add in the sugar, cornstarch, cocoa powder, milk, and salt. Raise the heat to medium and cook the mixture until it thickens. About 5-10 minutes. You want to make sure you do not over cook the chocolate mixture, you do not want to eat burnt fudgesicles! Remove from the heat and stir in the vanilla and butter.
  2. Let the mixture cool slightly. Pour into your popsicle molds. For this recipe, I upped the quantity so that it made 6 popsicles, which fits the mold that I use. Place on the tops (the sticks) and place in your freezer and let them freeze completely. Enjoy!

Notes

This recipe is slightly adapted from Smitten Kitchen . I doubled the recipe and used milk chocolate since that is my preference!

Rosé Strawberry Granita

#roséallday. It’s a thing, and totally appropriate since it’s Thursday, which means it’s almost Friday, which means it’s almost the weekend. So why not celebrate and be a little fancy and enjoy some rosé. Arm twisted yet? If not, then I think I might have something to change that. If you enjoy a little bubbly and are also in search of a fun summer dessert, look no further. I made this rosé granita a few weeks back and MY GOD it is delicious. I was looking through The Perfect Scoop and came across a champagne granite recipe. I immediately though this is happening…..with rosé. While I was making this I figured, why not go above and beyond and add a little strawberry syrup that I had left. The result was phenomenal. I added a few diced strawberries when I tested it and no surprise, it was great. I had my husband test it which he hesitantly agreed to do. He was pleasantly surprised, and questioned why I hadn’t shared its existence earlier. I mean why would I want to share it? I felt entitled to keeping this delicious dessert secret. But, the cat is out of the bag now. What I love about this recipe is the simplicity in making it. It requires no special equipment, just a bit of time. I will admit, the directions advise that you stir it up every 30 minutes or so after the first hour, to create the little crystals. Full disclosure, when I  made this, I popped it in the freezer and then gave my son a bath, got him ready for bed, snuggled……and completely forgot I had it in the freezer. It wasn’t until the next morning when I opened the freezer and though oh sh!t, I didn’t stir this! So, I took it out and started to shave a bit with a fork. It was perfectly fine. So really it’s a low fuss and super tasty treat.

 

Ingredients

Instructions

  1. In a saucepan, heat the sugar and water. Whisk together and heat until the sugar is completely dissolved.
  2. Remove the saucepan from the heat and add in the rosé. Stir in the strawberry syrup. Place mixture in a freezer safe shallow container.
  3. Place the mixture in the freezer for an hour. Once the mixture begins to freeze, take a fork and rake the frozen parts near the edges to the middle. Check the mixture every 30 minutes after that, repeating the process until it's completely frozen.

Notes

This recipe is slightly adapted from David Lebovitz.

Affogato My Way

I love coffee. So to me, an affogato is such a special treat. I love the sweetness of the ice cream and the richness of the coffee. I tried this version two ways. The first version I added shaved chocolate. The second version, I added shaved chocolate and some crushed pecans. I think my preference is without pecans, which is the version pictured here. Baileys would also be a nice addition here. Just add in a couple tbsp.’s of the liquor with the coffee and I’m sure it would be delightful. Full disclosure, I’ve added just Baileys to ice cream before and let me tell you. It’s the best adult dessert ever. So I’m sure it would pair very nicely here. While I used vanilla ice cream for this version, I would also recommend getting creative and using some flavored ice cream. I made a cinnamon ice cream earlier this year, that I think would be divine. Because this is an affogato my way, I opted for my standard brewed coffee rather than espresso which is typical.

 

For the affogato:

3 scoops vanilla ice cream
3 tbsp. coffee
shaved chocolate

Place the ice cream in a glass. Top with 3 tbsp. of the brewed coffee. Top with shaved chocolate and enjoy!

Blondie Ice Cream Sandwich

 

What do you get when you combine these amazing blondies with this amazing ice cream? The best ice cream sandwich ever! I was going to post about rice pilaf this week, but I just wasn’t feeling it. This week was just awful, so I felt like a sweet treat was absolutely essential to end the week. I had made these blondies and this ice cream for Easter, and got creative with the ice cream sandwich. Immediately, I was pleased with my decision so I made another and popped it in the freezer for a day when I needed it. I am now regretting not making a million of these for days when I needed them. Check back tomorrow for my coffee talk post. I have a lot of festive recipes planned for Cinco de Mayo. I’ll be posting daily this week with festive foods so be sure to come visit! Spoiler alert, hot chocolate and churros will be involved.

Cinnamon Ice Cream

 

I scream you scream we are all going to be screaming for this ice cream. David Lebovitz wrote the best  book called The Perfect Scoop. I’ve literally put post-it’s on most of the pages and at this point the book looks like it could take flight. There are so many delicious recipes in there and I cannot recommend this book enough if you are interested in making homemade ice cream. Homemade ice cream tastes so much better and it’s not terribly hard. Though I will admit my first attempts were not great. Buy, you know, if at first you don’t succeed….enjoy the mistake that probably still tastes delicious and try again! It doesn’t have to look pretty to taste good! But the real issue I experienced was that no mater how long I would mix it, it just wouldn’t come together. It froze fine after, maybe a bit more icy. But then I read something “let it chill…preferably overnight”. I had never let the mixture chill overnight before and wouldn’t you know the next day when I brought my ice cream attachment up and let it get to work….success! I was beyond excited. So if you take anything away from this post, let it be chill the mixture overnight and this recipe. You will definitely want this recipe.

Instructions

  1. Crush Cinnamon sticks to break them up. For me, I placed them in a Ziploc bag and had my son help with his toy hammer. He got to help while I was able to prepare the other ingredients! If you don't have a toy hammer, you can still put them in the Ziploc bag and give it a few good hits with with your rolling pin or meat tenderizer.
  2. In a saucepan, heat the milk, sugar, pinch of salt, 1 cup of the heavy cream and cinnamon sticks until warm. Remove from the heat, cover, and let steep for an hour.
  3. Place the remaining 1 cup of heavy cream in a separate bowl and place a mesh strainer across the top of the bowl. Place this bowl into an ice bath (Fill a larger bowl with ice and cold water). Set aside.
  4. In another bowl, add the egg yolks. Reheat the milk mixture to rewarm. Once warm remove as many of the cinnamon stick pieces as you can. Grab a whisk! At this point you are going to temper the eggs. Slowly pour the warm milk mixture over the egg mixture while whisking. When all of the milk mixture has been added to the bowl, scrape the contents back into the saucepan and cook until the mixture thickens and coats a spatula. At this point you will notice the mixture getting a little lumpy.
  5. Remove the pan from the heat and pour into the mesh strainer over the remaining heavy cream. Whisk together until incorporated and the mixture is cool. At this point, I tested the flavor and added some ground cinnamon. Place in an airtight container and LET THE MIXTURE CHILL IN YOUR FRIDGE OVERNIGHT!
  6. Once the mixture has chilled you can prepare according to your ice cream makers instructions. Place in an airtight container and leave in the freezer until completely frozen.

Notes