Tuesday, July 3, 2012

Fudgesicles & Strawberry Fruit Bars {kid's choice pops!}

Sometimes I find myself on a mission that invokes tunnel vision.  You may have noticed that this time, popsicles lay at the end of that tunnel.  Right in my direct line of vision.  Trying new and inventive varieties, in particular.  Now, there's nothing wrong with that.  Or so I thought.

My kids have a different take.  While sorting through the different sizes and shapes of pops wrapped in wax paper and layered into freezer bags, they'll heave a small sigh.  And come out empty handed.

Why can't we have any regular flavor popsicles?  Why aren't there any good popsicles in here?
Oh.  You mean you don't want tea or rum infused infused popsicles today darlings?  And carrots, while undetectable, are still not ideal?  Unctuous layers of toasted coconut isn't your thing?  What do you mean you don't want a bit of spice in your popsicle?

So I wonder aloud why I don't just pour Kool-aid into the molds and freeze them.  This of course earns nodding heads and smiles.  Sheesh.  No appreciation.

I nixed the Kool-aid and instead took requests.  What kind do you want me to make?  My youngest requested Fudgesicles and my daughter requested Strawberry.
I'm pretty sure my oldest is still holding out for Kool-aid.

Fudgesicles (Fudge Bars)

by Heather Schmitt-González
Prep Time: 5-10 minutes + time to freeze
Cook Time: 5 minutes
Keywords: dessert snack vegetarian chocolate milk popsicles American summer

Ingredients (4 (3 oz.) pops)
  • 2 Tbs. (21 g/¾ oz.) semi sweet chocolate chips (or chopped)
  • ⅓ c. sugar
  • 1 Tbs. cornstarch
  • 1½ Tbs. unsweetened cocoa powder
  • 1¼ c. whole milk
  • pinch salt
  • ½ tsp. pure vanilla extract
  • ½ Tbs. (7 g/¼oz.) unsalted butter
Instructions
Place chocolate in bottom of a medium saucepan over low heat. Stir around a bit using a heat-proof rubber spatula until chocolate is melty.

Whisk in sugar, cornstarch, cocoa powder, milk, and salt. Raise heat to medium. Bring mixture to a boil, then reduce to a slow simmer. Let cook until mixture thickens, ~5 minutes. Remove from heat and whisk in vanilla and butter. Let cool a bit.

Pour into popsicle molds and freeze until solid, adding sticks at the right time for your molds.

slightly adapted from On a Stick
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Strawberry Fruit Bars (Strawberry Popsicles)

by Heather Schmitt-González
Prep Time: 30 minutes + time to freeze
Cook Time: 5 minutes
Keywords: dessert snack vegan soy-free nut-free strawberries popsicles summer

Ingredients (8-10)
  • 4 c. fresh strawberries, hulled & quartered
  • ¾ c. superfine (or granulated) sugar
  • ½ c. water
  • 2 Tbs. freshly squeezed lemon juice
Instructions
Toss strawberries with sugar in a small saucepan and let sit for 30 minutes, or until strawberries have begun to release their juices. Add water and place pan over medium heat. Simmer until just softened, ~5 minutes. Let cool to room temperature.

Pour everything into blender and add the lemon juice and blend until smooth.

Divide mixture among popsicle molds and freeze until solid, adding sticks at the correct time for your molds.

slightly adapted from Paletas
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I am sharing this post with:
The Summer of the Popsicle 2012 at girlichef.com Tasty Tuesdays 33 shades of green tasty-tuesday-larger-logo1 hearthnsoul150 a little birdie told me rook no. 17