1. I have been thrown out of my blogging groove in a major way this week. I blame a sponsored post that was scheduled to go up Monday, but didn’t. So instead of figuring out what was happening and arranging the rest of the week accordingly, I waited and hemmed and hawed and thought, surely it will post today, and never posted anything else. And after a brief moment on the blog, the stupid post was taken back down and will supposedly go up again next Monday, and now I’m in a bad mood and you might end up reading that post twice (so you’ll be in a bad mood, too). My apologies.
2. The right time to buy popsicle molds would probably have been at the start of the summer, but really, is there ever a wrong time to buy popsicle molds? I submit that there is not.
3. I will not let you think that I’m the sort of person who is in control of her popsicle-making and takes a reasonable, healthy, balanced approach to popsicle enjoyment. No no. As of this post, I have owned my popsicle molds for 4 days, and have made 3 batches of popsicles. That’s 4 days, 18 popsicles, and 2 people in the house who will eat them (Forrest insists they are “too cold,” followed swiftly by “too melty,” and he has yet to discover the sweet spot of popsicle perfection between the two—sometimes I worry about his intelligence). You do the math on our popsicle consumption and feel free to come to your own c0nclusions about our nutrition and self-control levels.
4. Full disclosure? The popsicles pictured here are not the popsicles made with the recipe I’m posting here. Nope, we ate the Double Chocolate Peppermint Fudge Pops too quickly to photograph, so the ones in these pictures are actually the healthy banana fudgsicles that Janssen posted this week, but really, all fudge pops look about the same anyway, so just go with it (her fudgsicles, by the way, are quite tasty and an awesomely healthy alternative to my sugar-laden poison death pops).
Double Chocolate Peppermint Fudge Pops
adapted from Allrecipes
1/2 cup white sugar
2 tablespoons cornstarch
2 1/2 tablespoons cocoa powder
1 cup 1% milk
1 1/2 cups half-and-half
1/2 teaspoon peppermint extract
1 tablespoon butter
1/3 cup semi-sweet chocolate chips
In a medium saucepan over medium heat, bring the sugar, cornstarch, cocoa powder, milk, and half-and-half to a simmer, and stir until thickened. Remove from heat and stir in the peppermint extract, butter, and chocolate chips; stir until the chocolate is melted. Let the mixture cool, then pour into popsicle molds and freeze.
Makes about 10 popsicles (in my Ikea popsicle mold, that is).
Don’t be fooled. That little booger took one lick. But please admire with me the adorable little squinchy toes at the bottom of the frame. Stop growing please?
Your sugar laden poison death pops will be made in my house quite soon. They sound delicious.
ReplyDeleteO they sound yummy! The only thing is I haven't got a clue what half-and-half is. Is that milk?
ReplyDeleteMmmmm, sugar. I have purposely (and successfully!) avoided that 'sugar is poison, the bitter truth' youtube video for years now. Ignorance and bliss and all that jazz.
ReplyDeleteIt's somewhere between whole milk and cream. But you could certainly just use milk if that's easier! If you want to try half-and-half, you can find it with the milk and cream and buttermilk in the dairy section.
ReplyDeleteYummmmm.... we bought popsicle molds this year and still haven't even even all 6. That's ridiculous.
ReplyDeleteThese look great to me! Might make some dairy free adjustments so my son can have them, but they look delicious. My husband and I recently started going to your husband's chiropractic office, and he told us about your blog! I'm a blog myself, so it's always fun to "meet" others in the area! I absolutely love your blog though, you have some great posts. Can't wait to read more :)
ReplyDeleteKatie @ Clarks Condensed
Where did you get your molds? You had me at sugar-laden poison death pops!
ReplyDeleteIkea!
ReplyDelete