Entertaining

Fudge Pops

Does anybody else remember Jell-O Pops?

The 1980s were a good time to be a kid in small-town Nebraska — or at least, that’s how I remember them. I have so many food associations with the summers of my childhood: ordering 6 gummy worms for 25 cents — just the red and white ones, please! — after a t-ball game, entire meals comprised of sweet corn, sneaking candy into the city pool, baking for the county fair, grilling burgers. And of course, all the frozen treats: ice cream pops, popsicles, push-pops, drumsticks, ice cream sandwiches…

In summary, I ate a lot of sugar as a kid.

I don’t know why Jell-O pops stick out among so many brands and varieties of treats. In my family, we ate both the pudding pops (although I only remember chocolate, not vanilla or swirl that apparently existed) and fruit pops — strawberry, raspberry and orange. The chocolate ones always disappeared like gangbusters. Maybe that’s why my mom seemed to buy the fruit ones more often. Or maybe they just survived longer in our freezer.

When it came to Jell-O fruit pops my mom only liked strawberry (actually, that applies to her feelings about most fruit), and I liked both strawberry and raspberry, so she would get strawberry, I would get raspberry, and my brother would get orange. I have no idea whether my brother’s favorite was orange, or whether he even liked orange at all, or if anyone ever bothered to ask him. If he reads this post, I am sure he will add it to his litany of complaints about the injustices of being the youngest child. Life is hard.

Anyway, a couple years ago some friends gave me an instant ice pop maker and “cookbook” (is it a cookbook if there’s no cooking?) for my birthday. I don’t use the maker often enough, but one of my favorite recipes is for classic fudge pops, not the least of which is because I associate them with summer. And I don’t know about you, but I needed a little reminder of what late summer is actually supposed to look and feel like.

They’re really rich, yet I had no interest in sharing. I’m like that with chocolate. Welcome back to the 80s, and have a happy Labor Day.

Classic Fudge Pops

From Ice Pops, by Shelly Kaldunski

Makes 6-9 popsicles

1 3/4 cups Half & Half
1 tablespoon unsweetened cocoa powder
2 tablespoons malted milk powder*
1 tablespoon light corn syrup*
1/2 teaspoon vanilla extract or vanilla bean paste
Pinch of salt
4 oz. semisweet chocolate, chopped (or use semisweet chocolate chips)

Special equipment: ice pop molds or an instant ice pop maker

*RHRW note: Malted milk powder is usually found in the grocery store near hot cocoa and powdered milk mixes and coffee add-ins. You might also find it with ice cream toppings. If using an instant ice pop maker, do not substitute an artificial sweetener (the pops will stick). I have not tried it, but honey or sugar should work as a substitute if desired.

In a saucepan, combine the Half & Half, cocoa powder, malted milk, corn syrup, vanilla, and salt. Bring to a simmer over medium-high heat, stirring occasionally, and cook until the cocoa and milk powder have completely dissolved. Remove the mixture from the heat and add chocolate. Stir until the chocolate has completed melted. Chill in the refrigerator until room temperature. (RHRW note: if using an instant ice pop maker, I recommend chilling the mix much cooler than room temperature for best results. For the smoothest popsicle texture, strain your liquid through a fine mesh sieve to remove any unmelted specks of chocolate.)

If using conventional ice pop molds, divide mixture among molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert when the pops are partially frozen, after about 1 hour.

If using an instant ice pop maker, follow the manufacturer’s instructions. If you aren’t serving the pops right away, layer on parchment paper in the freezer.

Raspberry Fool with Toasted Angel Food Cake

One of my motivations to start a food blog was to share experiences about food and cooking across my diverse community of friends. I would love more friends to share recipes, stories, and memories as guest bloggers, but not everyone is comfortable or has the time to share.

I love sharing recipes and stories, but I want the blog to be more about just me — I want to create community. I want to give people ideas, sure, but I also want to, well, I don’t know… DO stuff.

And then the latest issue of Bon Appetit came, and it was all so clear. Virtual cooking dates! Everybody make the same thing, over relatively the same time period, and then shares about it if they choose.

Raspberry Fool with Toasted Angel Food Cake looked simple yet elegant, and easily customizable. I shared the recipe with a bunch of friends and asked them to put their own twist on it over the same time period.

The results were pretty spectacular. I made two versions myself (confession: it was all I could do not to eat an entire cake in one sitting), and a couple friends shared their own variations — including a couple pictures. It’s not quite the same thing as hopping on a plane to see an old friend or meet a virtual one, but it does make me feel a little more connected.

Here is the original recipe, followed by the variations. What other ways might you serve this treat?

Raspberry Fool with Toasted Angel Food Cake

From Bon Appetit

2 1/2 cups raspberries (about 12 oz.)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest, plus more for serving
1 cup heavy cream
1/4 cup crème fraîche or sour cream
4 cups 1-inch pieces angel food cake (from about 1/3 of a cake)

Preheat oven to 375°. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8–10 minutes. Let cool; set aside.

Using a fork, coarsely mash raspberries, 2 Tbsp. sugar, and 1 tsp. lime zest in a small bowl. Let sit 5 minutes.

Meanwhile, beat cream, crème fraîche, and remaining ¼ cup sugar in a medium bowl until soft peaks form, about 2 minutes.

Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

* * *

RHRW version #1: omit the lime zest,. Top bowls with grated chocolate, and serve with cordial glasses of raspberry wine (I like Doukenie Winery‘s raspberry merlot dessert wine)

RHRW version #2: layer cake, berries and whipped cream in 1/2-pint (or smaller) mason jars. Screw on lids and store in the refrigerator. Send them with your dinner guests as to-go desserts, or pack them for tomorrow’s lunch.

Nina’s version: substitute angel food cake for a gluten-free almond pound cake made with almond flour. Replace sour cream with Marscapone.

Carrie’s version: Add a dash of cardamom to the raspberries. When beating the cream, add a splash of Vermont maple balsamic vinegar. When assembling the dessert, layer in a little toasted coconut.

Confetti Cupcakes

When you work at a larger company, there is always a birthday, promotion, wedding, or baby to celebrate. And once you’ve shown off your baking skills, well… let’s just say there’s an expectation.

I really don’t mind. I like to play in the kitchen, and it gives me a vehicle for experimenting and sharing. Plus, I work with a lot of genuinely nice people, and it’s fun to be part of whatever they’re celebrating.

Last week, a friend from work celebrated the big 3-0, and I had offered to bring in anything he wanted. At first, he had just one requirement: no carrots, coconut or nuts. “They form my Axis of Evil when it comes to baked goods,” he explained.

Okay, fair enough.

But a few days later, he mentioned how much he loved Funfetti. And really, who doesn’t?

White cake from a box is one taste and texture I’ve never quite been able to replicate. This recipe doesn’t change that, but it does have a great flavor and texture of its own.

And it turns out the confetti color is easier to duplicate than I thought: 1/3 to 1/2 cup of sprinkles per dozen cupcakes, gently folded in. As a topping, I prefer nonpareils (the tiny little balls), but in batter, the regular sprinkles won’t bleed as much.

I also loved how quickly this recipe came together, and the fact that it was a small batch. I was on the road for work a couple days, and this was a cinch to pull together after work.

I cut the frosting recipe in half and still had more than I needed, while allowing the cake to take center stage.

I dropped off 10 cupcakes in my friend’s office around 11. At 1pm, he brought back the container. “I ate 3 for lunch. And then I had to give away the rest so I wouldn’t eat them all.”

Definitely a keeper.

Confetti Cupcakes

Adapted slightly from Sally’s Baking Addiction

Makes 1 dozen cupcakes

Cake:
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 large egg or 2 egg whites
1/4 cup sour cream
3/4 cup milk
2 teaspoons vanilla extract (use clear vanilla for a whiter cake)
1/3 to 1/2 cup sprinkles

Frosting:

1/2 cup (1 stick) unsalted butter, softened to room temperature

1 1/2-2 cups powdered sugar

1/8 cup heavy cream

1 teaspoon vanilla extract

Pinch salt

Food coloring and sprinkles, if desired

Preheat oven to 350 degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.In a large bowl, combine melted butter and sugar. Chill to room temperature. Stir in egg, sour cream, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Fold in sprinkles, being careful not to overmix.

Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Beat softened butter on medium speed with an electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, cream, vanilla and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Stir in food coloring if desired. Frost cooled cupcakes and top with sprinkles. Make ahead: store in an airtight container in the refrigerator for up to 3 days.