Sunday, September 28, 2014

Fudge Pops

Pops in the sun melt
away the heat, while the heat
melts my popsicle.

Fudge Pops (from Martha Stewart)
makes about 10 3-ounce pops

2 teaspoons cornstarch
1 1/2 cups whole milk, divided
1 1/3 cup heavy cream
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla extract

Whisk the cornstarch and 2 tablespoons of the milk in a medium saucepan until smooth. Whisk in the remainder of the milk, as well as the cream, sugar, cocoa powder, and salt.

Place the saucepan over medium-high heat and bring to a boil stirring constantly. Allow it to boil gently for 1 minute being extremely vigilant to make sure the mixture does not scorch on the bottom of the pan (burnt-chocolate flavor is the worst and it will permeate the entire custard). Remove from the heat.

Put the custard in a large liquid-measuring cup and let cool for a few minutes. Stir in the vanilla. Pour the custard into popsicle molds and insert the sticks.

Freeze until complete solid before serving. Don't even check them--and I can't stress this enough--for at least 6 hours. I always get too eager and check them too soon. Inevitably, I pull the popsicle sticks out of the semi-frozen custard and the custard doesn't freeze to the stick. I end up having to coax them out of their molds with a knife and we have to eat them in bowls with forks. I imagine the best time of day to make these would be right before bed, then the temptation to poke at them is removed and, if you felt so inclined, you could have fudge pops for breakfast.

Sunday, September 21, 2014

Toasted Hazenut Whole-Wheat Scones with Maple Glaze

I haven't had much to say lately and I'm the type of person (read: introvert) who would rather sit in silence then fill the world with unnecessary words. But I have been making and eating some good food lately that I want to share with you all. So this has been my latest conundrum: How do I share my life with you when I don't feel like talking? (Of course, I might argue that this is the conundrum every introvert faces when trying to communicate.)

But that is one of the challenges of writing: to sit down and write, even (or maybe especially) when you have nothing to write about.

So let me apologize to you all for my long absence. I could say that I've been busy, which I have, but who isn't? I have to chalk my hiatus up to a lack of literary creativity. So to make it up to you, I wrote a poem.

Sticky sweet maple
Toasty, nutty, buttered scones
Taste better when shared

Toasted Hazelnut Whole Wheat Scones with Maple Glaze from the Dahlia Bakery Cookbook.